KR100939976B1 - Making method of guava leaf tee - Google Patents

Abstract

The present invention relates to a method for manufacturing guava leaf tea, and more specifically, after taking 1 kg of guava leaf and washing it cleanly, cutting the leaf into a size of about 2 mm, and then finely slicing the finely chopped leaf in the sun for 12 hours. Then, put it in a plastic sack and fermented for 12 hours in a warm ondol room, and then fermented leaves are soaked in the sun for 2 hours in the sun for 2 hours, rub it for 5 minutes, and put it on the sack again for 12 hours in the ondol room. After the second fermentation, put into a cauldron and steamed for 10 minutes at a high temperature of 300 ℃, then dried for 12 hours using a dryer, and maintained a moisture content of about 90% 20 minutes at 200 ℃ in a pot, temperature It relates to a manufacturing method of guava leaf tea, characterized in that the guava leaf tea is produced through a fragrance operation for 80 minutes between 130 ~ 150 ℃.

Guava Leaf Tea

Description

Manufacturing method of guava leaf tea {MAKING METHOD OF GUAVA LEAF TEE}

The present invention relates to a method for manufacturing guava leaf tea, and more specifically, after taking 1 kg of guava leaf and washing it cleanly, cutting the leaf into a size of about 2 mm, and then finely slicing the finely chopped leaf in the sun for 12 hours. Then, put it in a plastic sack and fermented for 12 hours in a warm ondol room, and then fermented leaves are soaked in the sun for 2 hours in the sun for 2 hours, rub it for 5 minutes, and put it on the sack again for 12 hours in the ondol room. After the second fermentation, put into a cauldron and steamed for 10 minutes at a high temperature of 300 ℃, then dried for 12 hours using a dryer, and maintained a moisture content of about 90% 20 minutes at 200 ℃ in a pot, temperature It relates to a manufacturing method of guava leaf tea, characterized in that the guava leaf tea is produced through a fragrance operation for 80 minutes between 130 ~ 150 ℃.

Generally, guava is a shrub or arborescent of dicotyledonous plated sheep, and has a lot of branches with a height of 3-7m. Guavas are easy to cultivate and have a relatively wide range of adaptations to temperature and soil conditions, but the subtropical conditions in the tropics are most suitable. Breeding is either eye contact or seed. It is a cultivated plant native to the Americas and is distributed in subtropics.

Guava leaves are opposite, leathery, oval or long oval, and have a strong aroma when pressed. Recent studies show that guava leaves contain polyphenols, which inhibit the action of digestive enzymes that break down sugars, thereby reducing the amount of glucose in the blood and suppressing elevated blood sugar levels. It turns out that there is.

In addition, guava leaves have a large amount of tannins, and have effects such as diarrhea suppression, allergy suppression, hypoglycemia, anti-aging anticancer, and vascular permeability, allergic, rhinitis, allergic, dermatitis, hay fever, bronchial asthma, etc. Allergic diseases, eczema, cold, acute or chronic action, peptic ulcer, dysentery, dyspeptic diarrhea, fatigue, hypertension skin, whitening is known to be effective.

In the private sector, guava leaves are dried, chopped, and finely simmered and boiled with tea. Recently, new methods are being developed to enhance the taste, aroma and efficacy of tea.

As a general manufacturing method, the guava leaf is heated by heating at a temperature of about 150 ° C. for 5 minutes, and then warmed at 120 ° C. to 150 ° C. and dried for 1 hour.

Japanese Laid-Open Patent Publication No. 2004-180606 discloses washed guava leaves from a hopper to a belt conveyor, and a drying air having a temperature of about 60 ° C., a humidity of about 20% and a wind speed of 20 m / s from a nozzle pipe to a first drying chamber. After 15 minutes of drying, the guava leaves are dried, and then a wind of about 80 ° C. and a humidity of about 25% is sent to the second drying chamber and dried for 15 minutes. A wind of about 40 ° C. and a humidity of about 15% is sent to the third drying chamber. A method of producing guava leaf tea by drying for a minute, sending a wind at a temperature of about 25 ° C. and a humidity of about 10% to a fourth drying room for 15 minutes is disclosed.

Tea produced by the conventional manufacturing method as described above can be dried in a short time to minimize the loss of polyphenols contained in the guava leaf, but relatively, there is a problem that the taste and aroma of tea falls.

The present invention configured as described above has an object of producing a guava leaf tea that can simultaneously maintain the efficacy and taste and flavor unique to guava leaf tea.

The present invention for achieving the above object relates to a manufacturing method of guava leaf tea, and more specifically, after taking 1kg of guava leaf and washed clean, and then shredding the leaf to the size of about 2mm, finely chopped leaf After 12 hours of exposure to the sun to remove the blue color, perform a salping process in a plastic sack and ferment for 12 hours in an ondol room. After stirring for 5 minutes, put it in a plastic sack again and fermented for 2 hours in an ondol room for 12 hours, put it in a cauldron and steam it for 10 minutes at a high temperature of 300 ° C., and then dry it for 12 hours using a dryer. The guava leaf tea is manufactured by maintaining the moisture content of the inside and outside in a pot for 20 minutes at 200 ℃, lowering the temperature for 80 minutes between 130 ~ 150 ℃.

The present invention can maintain the efficacy and taste and flavor unique to guava leaf tea at the same time has the effect of further increasing the feeling of eating.

The present invention for achieving the above object relates to a manufacturing method of guava leaf tea, and more specifically, after taking 1kg of guava leaf and washed clean, and then shredding the leaf to the size of about 2mm, finely chopped leaf After soaking in the sun for 12 hours, put it in a plastic sack and ferment for 12 hours in a warm ondol room, and then ferment the fermented leaves for 2 hours in the sun for 8 hours, and then mix it in the seasoning and keep it for 5 minutes. Secondary fermentation in an ondol room for 12 hours in a plastic hemp, put it in a cauldron and steam for 10 minutes at a high temperature of 300 ℃, and then dried for 12 hours using a dryer, maintaining a moisture content of about 90% 20 minutes at 200 ℃ in the pot, the temperature is lowered, guava leaf tea is produced through the fragrance operation for 80 minutes between 130 ~ 150 ℃.

Hereinafter, the method for preparing guava leaf tea according to the present invention will be described in detail for each step.

1. Collection stage

Among the guava leaves collected from guava, 1Kg is sorted out by removing dry or insect-eaten leaves and stems.

2. Cleaning step

1 kg of guava leaf collected and washed for about 10 minutes using a conventional washing apparatus. The washing time can be shortened or extended as needed, and it is preferable to use water having a hydrogen ion index (pH) of about 6.8 to 7.1.

Guava leaf washed through the washing device to remove the water by natural drying, it is possible to quickly remove the water on the leaf using a conventional dehydrator, if necessary.

3. Cutting step

Guava leaves are evenly cut to a size of about 2 mm in diameter using a conventional thinner.

4.1th stage of desalination

Spread the thinly sliced guava leaves in a well-glowed place and let it soak for 12 hours. Over time, the guava leaves wither and fade away and begin to change color.

5. First fermentation stage

In the dark evening, the fresh saliva guava leaves obtained by the first salination step are put in a plastic bed and fermented for 12 hours in a warm ondol room.

6. 2nd salinity stage

Guava leaves fermented in the first fermentation step are soaked in the sun for 8 hours in the same manner as in the first salinity step.

7. Keep in mind

Put the second salsa guava leaves through the second salsaeng step in a dull or seasoning, and knead for 5 minutes. At this time, the tissue of the leaf is not damaged so that the surface of the wound hurts well to keep in mind.

8. Second fermentation stage

The guava leaf, which has been kept in mind through the above-mentioned step, is put in a plastic sachet in the same manner as the first fermentation step and subjected to secondary fermentation for 12 hours in an ondol room.

9. First steps

The guava leaf fermented through the secondary fermentation step is put into a pot heated to a temperature of 300 ℃ and steamed for 10 minutes. If necessary, place in a pot temperature controlled to 300 ℃ instead of a pot, steam for 10 minutes, and withdraw from the pot to cool.

10. Drying Step

The guava leaf extracted through the extraction step is dried for 12 hours using a conventional dryer. At this time, the moisture content of the guava leaf can be maintained around 90%.

11. Finishing step (direct work)

The guava leaf dried through the drying step in a pot heated to 200 ℃ for 20 minutes, the temperature is lowered for about 80 minutes between 130 ~ 150 ℃ by increasing the intrinsic taste and aroma of guava leaf easily to the general public without objection Drinking, and packed in a normal disposable tea bags, etc. to complete the guava leaf tea according to the present invention.

Other specific embodiments of the present invention are as follows.

<Example>

Take 1 kg of clean and shiny guava leaves, wash them with clean water to remove impurities, evenly chop into 2 mm diameter, and then finely chop the finely chopped leaves in the sun for 12 hours and place them in a warm ondol room. After fermentation for 12 hours, the fermented leaves are secondly soaked in the sun for 8 hours, and then fermented for 5 minutes in a seasoning season. 10 minutes at a high temperature of 300 ℃, dried for 12 hours using a dryer, and maintained a moisture content of about 90%, 20 minutes at 200 ℃ in a pot, lowering the temperature for 80 minutes at 130 ℃ Guava leaf tea was prepared through.

Comparative Example 1

1 kg of clean and shiny guava leaves were collected, washed with clean water to remove impurities, heated for 5 minutes at a temperature of 150 ° C., followed by warm air at 130 ° C., and dried for 1 hour to prepare guava leaf tea.

Comparative Example 2

Take 1kg of clean and shiny guava leaf, wash it with clean water to remove impurities, and supply the washed guava leaf to the belt conveyor from the hopper, and dry air with a temperature of about 60 ℃, humidity about 20%, and wind speed 20m / s. The guava leaf is dried from the nozzle pipe to the first drying chamber for 15 minutes, and then a wind of about 80 ° C. and humidity of about 25% is sent to the second drying chamber and dried for 15 minutes, and the temperature of about 40 ° C. and about 15% of humidity. Was sent to a third drying chamber and dried for 15 minutes, and a wind of temperature about 25 ° C. and a humidity of about 10% was sent to the fourth drying chamber to dry for 15 minutes to prepare a guava leaf tea.

Examples 1 and 2 are prepared by the conventional method for producing guava leaf tea, Comparative Example is a guava leaf tea prepared by the production method according to the present invention, sensory evaluation using the guava leaf tea prepared through each manufacturing method Was done.

The sensory evaluation was performed on 30 adult men and women 20 to 60 years of age with respect to taste, aroma, color, and eating habits. The score was evaluated between 1 point (very bad) and 10 points (very good). It carried out using the point grading method.

<Table 1> Sensory evaluation results of Examples 1 and 2 and Comparative Examples

flavor incense color Eating Comprehensive Evaluation Example 9.5 9.4 8.3 9.4 Refreshing, sweet and mellow taste and aroma Comparative Example 1 7.5 7.7 8.1 7.8 You can feel the vivid sound and freshness Comparative Example 2 8.1 8.2 8.3 8.2 You can feel the vivid sound and freshness

As can be seen in the sensory evaluation of Table 1, the guava leaf tea of the embodiment according to the present invention has a sweet taste and aroma, and the softness is felt and the color of the guava leaf tea is light green. Although it is intended to increase, the guava leaf tea of Comparative Examples 1 and 2 has a vivid taste and guts remaining unique to guava, showing a low eating feeling overall for those who drink.

Claims (1)

In the manufacturing method of guava leaf tea, 1kg of guava leaf is collected and washed thoroughly, and then the leaves are shredded to a size of about 2mm, and the finely chopped leaves are exposed to the sun for 12 hours to remove the blue light. Then, put it in a plastic sack and ferment for 12 hours in an ondol room, and then fermented leaves are soaked in the sun for 8 hours for 2 hours. After the second fermentation, put into a cauldron and steamed for 10 minutes at a high temperature of 300 ℃, then dried for 12 hours using a dryer, and maintained a moisture content of about 90% 20 minutes at 200 ℃ in a pot, temperature How to lower the guava leaf tea, characterized in that the guava leaf tea is produced through a fragrance operation between 130 ~ 150 ℃ 80 minutes.