KR101002084B1

KR101002084B1 - A liquefied tea with the lacquer and its manufacturing method

Info

Publication number: KR101002084B1
Application number: KR1020100014105A
Authority: KR
Inventors: 송연화
Original assignee: 주식회사 오향
Priority date: 2010-02-17
Filing date: 2010-02-17
Publication date: 2010-12-17

Abstract

The present invention liquid extracts the active ingredient of the lacquer from the root, seed, leaf stem, as well as the wood of the lacquer tree to maximize the efficacy of the lacquer compared to the intake form of conventional lacquer, characterized in that the lacquer to be easily ingested It relates to a liquid tea containing and a method for producing the liquid tea.
More specifically, the present invention extracts the active ingredient of the lacquer remove urushiol from the lacquer roots, seeds, leaf stems, etc., as well as lacquer wood, and added to the three hundred seconds and makmundong, grapefruit seed extract to form a liquid lacquer chicken or lacquer Not only by the cooking method, but also the active ingredient of lacquer can be easily consumed while carrying it like a drink, and it can be easily applied or converted into various food forms so that anyone can easily and easily consume the active ingredient of lacquer. It relates to a liquid tea containing lacquer and a method for producing the liquid tea.

Description

Liquid tea containing lacquer and its manufacturing method {A liquefied tea with the lacquer and its manufacturing method}

The present invention liquid extracts the active ingredient of the lacquer from the root, seed, leaf stem, as well as the wood of the lacquer tree to maximize the efficacy of the lacquer compared to the intake form of conventional lacquer, characterized in that the lacquer to be easily ingested It relates to a liquid tea containing and a method for producing the liquid tea.

According to Dongbogam, lacquer is warm in nature and improves women's menstrual disorders, menstrual pain and acid value, makes feces well, kills roundworm, stops women's bleeding, treats pulmonary tuberculosis, osteomyelitis and arthritis. It is.

However, lacquer has various effects as described above and has a toxic component called urushiol, so if you inadvertently ingest it, allergic side effects occur. Therefore, when you want to get the efficacy of the active ingredient of urushiol, urushiol It is preferable to take after removing the toxic component.

Looking at the general method of ingesting the active ingredient of lacquer having a variety of efficacy as described above, by boiling the wood of the lacquer tree removed urushiol with water and cooking it together with chicken or duck, which is a toxic neutralizing ingredient, such a method The cooking cost and cooking time is high, and the cooking method is difficult, and a method for making it easy to consume the active ingredient of lacquer like a drink is requested.

The present invention has been made to solve the above problems, the liquid extract of the lacquer from the root wood, seeds, leaf stems as well as the wood of the lacquer, the addition of the three hundred seconds and makmundong reinforcement of the pharmacological effect as well as the delicious flavor In addition to the medicinal effect is to further increase the liquid tea, including the lacquer, characterized in that anyone can easily and easily drink like a drink, and to provide a method for producing the liquid tea.

Let us look at in more detail the solution to achieve the above object.

Mixing the broiler and purified water to form a broiler liquid extract using a liquid extractor;

A second step of steaming and roasting the wood, roots, seeds, and leaf stems of the lacquer tree from which the urushiol was removed, and then drying and then crushing the lacquer tree to make the shredded tree;

Steaming and roasting three hundred seconds, and then drying and then crushing to make three hundred seconds crushed material;

A fourth step of mixing the broiler liquid extract of the first step, the lacquer crushed material of the second step, the three hundred sec crushed material of the third step, purified water, and grapefruit seed extract;

A fifth step of liquid extracting the mixture made in the fourth step with a liquid extractor;

After steaming and roasting the mammundong, the sixth step of making a liquid extract of mammundong with a liquid extractor;

A seventh step of mixing the material made in the fifth step with the material made in the sixth step and the grapefruit seed extract;

An eighth step of completing the liquid tea by heating the mixture made in the seventh step;

Characterized in that made.

In the first step, when the broiler and purified water is mixed, the broiler is characterized in that at least 2 to 4% by weight.

The broiler liquid extract in the first step is formed by heating for 2 to 4 hours in a liquid extractor of 80 ~ 120 ℃.

When steaming and roasting lacquer wood, roots, seeds and leaf stems in the second step, it is characterized in that it is treated for 20 to 60 seconds at 50 ~ 90 ℃.

Steaming and roasting three hundred seconds in the third step, it is characterized in that it is treated for 20 to 60 seconds at 50 ~ 90 ℃.

In the fourth step, when broiler liquid extract, lacquer crushed tree, shredded crushed water, purified water, grapefruit seed extract is mixed, broiler liquid extract and purified water are first mixed, and lacquer crushed tree, crushed white crushed water, grapefruit in 80 to 90% by weight of the mixture. It is characterized in that the seed extract is mixed.

When steaming and roasting the makmundong in the sixth step, it is treated for 5 to 30 minutes at 50 ~ 90 ℃, it is characterized in that for 2 to 4 hours heating at 80 ~ 120 ℃ when extracted with a liquid extractor.

In the seventh step, when mixing the material made in the fifth step, the liquid pulse extract made in the sixth step, grapefruit seed extract, grapefruit seed liquid extract 70-95% by weight, grapefruit seed extract is mixed to 0.1% It is characterized by.

The present invention constituted as described above extracts the active ingredient of the lacquer which removes urushiol from lacquer roots, seeds, leaf stems, etc. as well as lacquer wood, and adds three hundred s and grammundong, grapefruit seed extracts to form liquid lacquer or lacquer The active ingredient of lacquer can be easily consumed while carrying the active ingredient of the lacquer together with the beverage, and it can be easily applied and converted into various food forms, so that anyone can easily and easily consume the active ingredient of lacquer. There is an effect of the present invention to make.

In addition, the present invention, while extracting the active ingredient of the lacquer from the root, seeds, leaf stem in addition to the wood of the lacquer tree, in particular by using only the lacquer stem containing chlorophyll can provide rich nutrients, as well as the utilization efficiency of the lacquer tree In this way, the cost of raw materials can be greatly reduced.

Briefly look at the manufacturing process of the liquid tea including the lacquer according to the present invention, after extracting the broiler liquid extract from broiler with a liquid extractor, mixed it with lacquer crushed, triticale crushed, purified water, grapefruit seed extract, and then the munmundong After mixing the liquid extract, it can be seen that by heating to complete the liquid tea including the lacquer according to the present invention. (For details, see the solution of the problem)

Here, when the broiler extract is formed using a liquid extractor, the heating temperature is limited to 80 to 120 ° C. and the heating time is 2 to 4 hours. The heating temperature and the heating time are sufficient to allow the broiler bones to be sufficiently cooked. In order to ensure that the nutrients such as bone marrow, phosphorus (P) and calcium (Ca) contained in the water are sufficiently raised,

In addition to the broiler, food ingredients that can provide a flavorful flavor to the liquid tea while neutralizing the toxic components of lacquer can be used.

The second step is the manufacturing of lacquer shreds, in which the sumac shreds are composed of roots, seeds and leaf stems, as well as the wood of the lacquer tree from which urushiol has been removed. It is desirable to treat for 60 seconds, which is sufficient to ensure that the nutrients contained in the wood, root and seeds of the lacquer tree and the chlorophyll contained in the leaf stem are sufficiently destroyed during the liquid extraction in the fourth stage. If you steam and fry at higher temperatures and times, the nutrients and chlorophyll are destroyed, and if you fry and fry at lower temperatures and times, the nutrients will not come out sufficiently when you extract the liquid using a liquid extractor. to be.

At this time, the removal of urushiol, which is a toxic component found in the lacquer wood, roots, seeds, and leaf stems, is to be removed as well-known contents, so a detailed description thereof will be omitted.

The third step is to prepare the crushed three hundred seconds, when steaming and roasting three hundred seconds, it is preferable to process for 20 to 60 seconds at 50 ~ 90 ℃, which is in the fourth step while preventing the destruction of nutrients and chlorophyll of three hundred seconds This is to ensure that the nutrients are fully concerned when the liquid is extracted, and when steamed and roasted at higher temperatures and times, the nutrients and chlorophyll are destroyed, and when steamed and roasted at lower temperatures and times, the nutrients do not come out sufficiently. to be.

Steps 4 and 5 are a step of mixing the broiler liquid extract, lacquer crushed tree, triticale crushed water, purified water, and grapefruit seed extract, and then liquid extracting the mixture as a liquid extractor, and more specifically, broiler liquid extract and purified water. The mixture is mixed first, followed by adding the lacquer crushed tree, triticale crushed plant, and grapefruit seed extract to the liquid extract through the liquid extractor. In this case, the broiler liquid extract is at least 20 to 70 It is desirable to mix within the range of weight%, which means that when mixed at a lower ratio, the delicious flavor of broiler liquid extract is insignificant, and when mixed at a higher ratio, the flavor of lacquer crushed product is lowered, resulting in broiler liquid extract. This is because the flavor of the sumac shreds is the most harmonious.

In addition, when the liquid broth extract and purified water are mixed with lacquer crushed and grapefruit seed extract, and the liquid extract with liquid extract, the lacquer crushed and grapefruit seed extract is added to 80-90% by weight of the mixture of broiler liquid extract and purified water. It is preferable to mix, which is when the amount of the liquid extract and purified water mixture of 80 to 90% by weight or less, the bitter taste is a lot, if you do more than it will have a fresh taste.

The sumac shreds are composed of 3% by weight of the root, 1% by weight of the seeds, 2% by weight of the leaf stem, 7.9% by weight of wood, 3% by weight of shredded with 1% by weight, grapefruit seed extract 0.1% by weight It is preferable to extract, and in this case, the above ratio is not limited, and when extracting the liquid, it is preferable to extract the liquid phase by heating at 80 to 120 ° C. for 2 to 4 hours. Is to ensure that the nutrients of the above components are sufficiently balanced, and that each nutrient is uniformly mixed. If the nutrients are processed at the following heating temperature and heating time, the nutrients are not enough, and the above heating temperature and heating time are treated. If you do, there is a problem that the nutrients are destroyed, so it is set to the heating temperature and heating time as described above, the roots constituting the sumac shredded, The mixing ratio of seeds, leaf stems, and woody is to minimize the bitter taste and to bring out the nutritional ingredients.

The sixth step is steaming and roasting the makmundong, liquid extraction with liquid extract to make the munmundong liquid extract, when steaming and roasting ganmundong it is preferable to steam and roast for 5 to 30 minutes at 50 ~ 90 ℃, below the temperature and If it is heated by time, sap does not appear sufficiently when the liquid extraction is performed in the subsequent step, and if it is heated at a temperature and time higher than that, there is a risk of destroying the nutrients. It is preferable to heat for 2 to 4 hours at ℃, which is also to protect the nutritional ingredients while bringing enough sap of pulmonary sap.

The seventh step is a step of mixing the material made in the fifth step and the liquid extract of grapefruit dong, grapefruit seed made in the sixth step, more specifically to make the liquid grapefruit extract 70 ~ 95% by weight, grapefruit seed extract It is preferable to mix with the material made in the fifth step to 0.1% by weight, which is based on the fact that it is practically appropriate to use a small amount (5 to 30% by weight) of the material made in the fifth step. Then, in the eighth step is heated to 70 ~ 110 ℃ for 0.5 to 2 hours, which is the most optimal for sterilizing the germs that may remain while protecting the nutrients of the material made in the seventh step If it is treated with heating temperature and heating time, and lower heating temperature and heating time, it is difficult to complete sterilization process, and more heating temperature and heating time If you do so, you may be concerned about the destruction of nutrients.

In connection with the process of liquid extraction by mixing the lacquer crushed, triticale crushed, purified water, grapefruit seed extract in the broiler liquid extract, lacquer crushed contains not only the wood of the lacquer tree, but also the roots, seeds, leaf stem, Extracting the active ingredient from various components will greatly reduce the bitter taste compared to the extract of sap only from the wood of the prior art, so that it can be easily consumed without objection.

In addition, the three hundred seconds has the effect of assisting the pharmacological effect that does not have the active ingredient of lacquer, grapefruit seed extract also provides the effect of extending the shelf life of the liquid tea according to the present invention.

Here, as described above, the mammundong has its own delicious taste and various pharmacological effects. The mammundong not only adds the flavors to the present invention but also increases the pharmacological effect.

The results of the investigation, which were evaluated for the unspecified number of the present invention made as described above, are shown in Table 1 below.

As shown in Table 1 above, most of the panelists who participated in the evaluation of the liquid tea including the lacquer according to the present invention expressed a very positive opinion about taste and preference, and in terms of ease of ingestion, a conventional intake form In view of the opinion that the comparison is very simple compared to the liquid tea containing lacquer according to the present invention has no objection to taste and taste that is considered to be the most important when drinking, in terms of ease of ingestion set for the most important purpose It can be seen that it is greatly improved compared to the conventional.

Claims

Mixing the broiler and purified water to form a broiler liquid extract using a liquid extractor;
A second step of steaming and roasting the wood, roots, seeds, and leaf stems of the lacquer tree from which the urushiol was removed, and then drying and then crushing the lacquer tree to make the shredded tree;
Steaming and roasting three hundred seconds, and then drying and then crushing to make three hundred seconds crushed material;
A fourth step of mixing the broiler liquid extract of the first step, the lacquer crushed material of the second step, the three hundred sec crushed material of the third step, purified water, and grapefruit seed extract;
A fifth step of liquid extracting the mixture made in the fourth step with a liquid extractor;
After steaming and roasting the mammundong, the sixth step of making a liquid extract of mammundong with a liquid extractor;
A seventh step of mixing the material made in the fifth step with the material made in the sixth step and the grapefruit seed extract;
An eighth step of completing the liquid tea by heating the mixture made in the seventh step;
Liquid tea manufacturing method comprising a lacquer, characterized in that consisting of.

The method of claim 1, wherein the broiler liquid extract of the first step is made by heating the liquid extractor for 80 to 120 ° C. for 2 to 4 hours.

The lacquer of claim 1, wherein the lacquer roots, seeds, leaf stems, wood, and the three hundred sec shreds of the third step are steamed and roasted at 50 to 90 ° C. for 20 to 60 seconds. Liquid tea manufacturing method comprising.

According to claim 1, When the broiler liquid extract, lacquer crushed tree, shredded tree crushed water, purified water, grapefruit seed extract in the fourth step, the broiler liquid extract and purified water are first mixed, and then the liquid broiler liquid and purified water mixture of 70 ~ 70 Method for producing a liquid tea comprising the lacquer, characterized in that consisting of a step of mixing the lacquer crushed wood and shredded crushed, grapefruit seed extract in 90% by weight.

The method of claim 1, wherein the liquid liquid extract of the munmundong of the sixth step is prepared by steaming and roasting the munmundong at 50-90 ° C for 5-30 minutes, and then heating the liquid at 80-120 ° C for 2-4 hours with a liquid extractor. Liquid tea manufacturing method, including lacquer to.

The method according to claim 1, wherein the liquid liquid extract of the pulse moon dong prepared in the sixth step of the material mixed in the seventh step is 50 to 90% by weight, the grapefruit seed extract is mixed with the material made in the fifth step at a mixing ratio of 0.1% by weight Liquid tea manufacturing method comprising a lacquer, characterized in that.

Liquid tea comprising a lacquer, characterized in that formed by the manufacturing method of claim 1.