KR101073782B1 - Manuacturing Method a tea of the Cudrania Tricupspidate Bureau and a tea manuactured by it - Google Patents

Abstract

By removing the fine toxins and irritating odors of the leaves of Cudrania japonica through the deciduous stage, remarking stage, repeated steaming stage, steaming stage, fermentation, and ripening stage of the leaves of Cudrania japonica, the flavor of Cudrania japonica tea is made richer, lighter, and drunk. It relates to an easy method for preparing coupe pong tea and coupe pong tea produced thereby.

Description

Manufacturing Method and Tea Made by Cudrania Tea {Manuacturing Method a tea of the Cudrania Tricupspidate Bureau and a tea manuactured by it}

The present invention relates to a method for preparing coupe bong tea and coupe pong tea produced by the above, in particular, the fine toxin of coupe leaf by the salination step of the leaves of coupe mulberry, the mindful step, repeated steaming step, steaming step, fermentation and ripening step And to remove the cold smell to make the taste of Kudjippang tea more rich, light and easy to drink Kujippong tea manufacturing method easy to drink and relates to Cujippong tea produced thereby.

In general, in order to make tea for drinking in Asian culture, there are several steps. The process of suppressing and stopping the oxidation fermentation of the raw materials of tea is called salsaeng.The process of making raw materials have the maximum ingredients, improving the taste of the raw materials, and mixing the raw materials into the tea pot for heating and mixing them for quality improvement The process of mixing the raw materials after the process of extraction is called mindfulness. The steaming process is called steaming and improves the taste in fermentation and ripening of raw materials.

Recently, studies on the excellent pharmacological effects of Cudrania fern have been continuously made.

Cudrania tricuspidata (Carr.) Bureau ex Lavallee is a deciduous tree belonging to the genus Mulberry family, which is called Guji mulberry, Good thorn, Live mulberry.

Root bark, tree bark, bark and leaves of Cudrania japonica contain various ingredients effective for the human body. From now on, Cudrania japonica is a blood pressure lowering agent, tuberculosis depending on the root, bark, stem, leaf, bark, fruit, etc. It has been used as a medicine for antipyretics, antipyretics, expectorants, diuretics, hemostatics, and antiperspirants. It is used for athlete's foot as an antifungal agent and for chronic indigestion due to weakness of digestive organs.

In addition, Cudrania japonica contains potassium, vitamin A, vitamin B1, vitamin B2, vitamin C, dietary fiber, gamma aminobutyric acid (gava), rutin, and especially gamma. Aminobutyric acid promotes brain metabolism to improve memory and learning ability, lowers blood pressure, prevents high blood pressure, activates long-term activity, promotes energy consumption, removes cholesterol and prevents diabetes. One of the phenolic glycosides is said to have the effect of preventing capillary hemorrhage and radiation disorders by strengthening capillaries.

In addition, the Cudrania tree contains a flanovoid known to have an anti-cancer effect, it is widely used since ancient times in Dongbobogam, weakness, herbaceous wood, etc., which is being used as a medicinal herb, and has been continuously studied in recent years.

For example, according to the article "Chemical Structure and Biological Activity of New Flavonoid Compound Genikudranin Isolated from Coconut Tree," Genetic Engineering Laboratory, Korea Advanced Institute of Science and Technology, Lung cancer, Colon cancer, Skin cancer, Uterine cancer It is reported that a large amount of components having a high effect on the back are contained.

In addition, the zigzag tree has a good effect by applying to patients who cannot use chemotherapy or radiation therapy, which not only makes tumors grow or shrink but also reduces the pain and improves appetite, thereby increasing weight and eliminating revenge. There is action.

On the other hand, there are attempts to use pharmacologically using extracts from Cucumis japonica, but there is a considerable inconvenience when drinking because the intrinsic odor of Cucumis japonica is not eliminated. Development is still incomplete and not widely popularized.

In addition, when comparing the components of phyllostachys nigra and cabbage, protein is twice as much as cabbage, and vitamin A is more than 50 times.

In addition, there are many amino acids, but nitrogen compounds include tyrosine, aspartic acid, glutamic acid, and alanine, and the compounds contain components such as fructose, glucose, and low sugar.

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Bamboo leaves are said to be effective in relieving, relieving, relieving tumors, fever, and conflict because they are rich in taste and character. [Source-Ancient Liv.

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It is said that death has an excellent effect on stroke and mental and physical stability. [Source-Heo Jun's consent]

Other medical books are also reported to have mysterious effects such as ovulation, hemorrhage, expectoration, stroke, diabetes, headache, hypertension, dizziness, nervous breakdown, pregnancy anemia, epilepsy, insomnia, overworking and fatigue recovery.

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The present invention has been made in view of the above-described matters, by removing the inverse smell of coupe mulberry tree is beneficial to health, improves taste and aroma, and easy to drink courageous tea manufacturing method and to provide a courageous tea produced thereby For that purpose.

Method of producing the present invention kkujippong tea to achieve the above object,

a) heating the first kettle to 250 to 300 ° C;

b) putting the fresh leaves of Koji mulberry in the first pot and steamed for 9 to 10 minutes;

c) take care to remove the leaves of the Koji mulberry leaves from the first pot and rubbing by hand until the juice comes out;

d) a first steaming step of maintaining the first pot at 150 ° C. and steaming the cauliflower leaves for 10 minutes;
e) a second steaming step of maintaining the first pot at 100 ° C. and steaming the first steamed Koji leaves for 4 to 5 minutes;
f) a third steaming step of maintaining the first pot at 90 ° C. and steaming the second steamed Koji leaves for 5 minutes;
g) maintaining the first pot at 80 ° C. and squeezing the third braised Koji mulberry leaves for 5-7 minutes;
h) maintaining the first pot at 70 ° C. and squeezing the fourth pan-fried koji leaves for 5-8 minutes;
i) a sixth steaming step of maintaining the first pot at 60 ° C. and steaming the fifth pan-fried Koji leaves for 10 minutes;
j) a seventh steaming step of maintaining the first pot at 50 ° C. and steaming the sixth steamed Koji leaves for 10 minutes;
k) an eighth steaming step of maintaining the first pot at 50 ° C. and steaming the seventh steamed Koji leaves for 20 minutes;
l) Put water in the second pot and put a bamboo colander on the top, put the bamboo porridge with the 8th chopped mulberry leaves in the bamboo colander, boil the water of the second pot 8-8 Steaming for 10 minutes;
m) pressurizing the steamed Koji mulberry leaves with a pine branch in Ojuktong and suture the entrance of Ojuktongtong with burlap or cloth;
n) putting the jujuk barrel into a jar, and burying the jar in the ground for 5-6 months fermentation; it characterized in that it comprises a.
In addition, the present invention is characterized in that it comprises a burlap bag in which bamboo charcoal is inserted into the lower and upper portions of the bamboo porridge in step n).
On the other hand, the present invention is characterized in that it was produced by the above method.

First, the present invention is the eighth steaming step while lowering the temperature sequentially from the heating step (B10) of the first pot, the salination step (A10), the mindful step (A20), the first steaming step (A30) Step (A100), steaming step of steaming in the juktong barrel (B20), fermentation ripening and deodorization step (B30) by putting in the jar, the structure of the leaves of the Koji mulberry leaves soft, beneficial components contained in the leaves Activated, steaming step (B20) in the harmful components of the leaves of the Cudrania mulberry sterilized, beneficial ingredients of Ojuktongtong and unique Ojuk fragrance is well combined to provide a courageous tea that can be easily drinking for all ages.
Second, the present invention through a plurality of damping stages (A30, A40, A50, A60, A70, A80, A90, A100) to cool down sequentially from high temperature (150 ℃) to low temperature (50 ℃), Minimize the destruction of pharmacological components.
Thirdly, the present invention removes the toxins of the leaves of the leaves of Coconut leaves by evaporating harmful volatiles in the mindful step (A20) of rubbing the leaves of Cucurbita, and the leaves collide with each other. to provide.
Fourth, the present invention, the fermentation ripening and deodorization step (B30) proceeds by burying in the surrounding ground where pine is grown, by the phytoncide and terpene components of the pine, inhibit the growth of bacteria in the leaves of Cucurbita, It provides a nature-friendly effect of preventing corruption.
Fifth, the fermentation ripening and deodorizing step (B30) lasts for a long period of time in a natural manner for 5 months to 6 months at a geothermal temperature of 10 ~ 20 ℃, maintaining the deep taste of the scent of Kuji mulberry and aroma of porridge As a health car for modern people, it can reflect the demand for health promotion and various tastes.
Sixth, the bamboo charcoal used in the fermentation ripening and deodorization step (B30), adsorbs harmful bacteria, toxins, etc., and provides a deodorizing effect and a control effect of air purification and humidity inside the jar by powerful reducing action, The harmful bacteria contained in the leaves of the tree are removed, and the odor of the Cudrania tree is removed, and the beneficial ingredients and sweet scents of Ojukdaetong are well combined, providing the effect that anyone can drink tea without any objection.
In addition, far infrared rays and anions emitted from bamboo charcoal double the antimicrobial activity against dried and fermented Kudji mulberry leaves, and absorb the fermentation gas and odor generated during fermentation and ripening to obtain a deodorizing effect.

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

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Referring to Figures 1 and 2, kkujippong tea manufacturing method according to an embodiment of the present invention, the first cooking pot heating step (B10), salsaek step (A10), the mindful step (A20), steaming step (A30 ~ A100), steaming It comprises a step (B20), fermentation ripening and deodorization step (B30).

First, the first pot heating step (B10) is a step of heating the first pot to about 250 ~ 300 ℃ to completely drop the water droplets when the droplets are generated like oil. At this time, the temperature is based on the surface heat of the first teapot, the temperature of 10cm point on the surface of the first teapot is about 170 ~ 180 ℃ degree, the preparation step for salsaing fresh leaves of the leaves.

The salsaeng step (A10), put the fresh leaves of the kkujippongja in the sweetened first pot should be carefully and quickly squeezed. Fresh leaves of the zigzag tree enter the first pot, and the fresh scent of fresh zigzag leaves starts to wither after about 2 ~ 3 minutes, and after about 4 ~ 5 minutes, the smell of fish and the smell of This disappears as the ripe scent of fresh leaf tea comes up. At this time, the salping time should be about 9 to 10 minutes.

The mindful step (A20) is to take out the leaves of the Kudji mulberry in the salsaeng step to be rubbed well when you keep in mind the step of rolling using the palms and fingers as if turning and rub evenly until the juice comes out of the tea leaves Next, use both fingers to shake the tea leaves well with one leaf and one leaf.

The first steaming step (A30), unlike the salsaek step (A10) is lowered to the temperature of the first pot to about 150 ℃ and evenly squeezes the tea leaves without even sticking off the bunched tea leaves in the first pot. It can be seen that the second courageous tea leaves are different from the first ones at the salsa stage. Soak it for about 10 minutes and take it out. At this time, keep in mind that the young Cudrania tea leaves, rub gently when the coarse Mulberry tea leaves.

The second steaming step (A40), put the chilled cooji mulberry tea leaves in the first teapot to the third steaming. Lower the temperature to about 100 ℃ and shake off one leaf to keep it from clumping in the first pot. Steam for 4 to 5 minutes, and then take it out again to cool the light Cudrania tea leaves and keep the Cucumber Tea leaves rough.

In the third steaming step (A50), the temperature of the fourth primary pot is lowered to about 90 ° C., and the Cudrania tea leaves are put in the primary pot. At this time, the water appears to have evaporated on the surface of the tea leaves, but as the water vapor rises in the first teapot, the Kudji mulberry tea leaves are moist again. After 3 ~ 4 minutes, fine fluffy powder comes up. After 5 minutes, take it out and put it on a clean cloth or paper and cool it completely.

In the fourth steaming step (A60), the temperature of the fifth primary pot is lowered to about 80 ° C. and put back into the primary pot. At this time, the important thing is that every one of the leaves leaves the pot, and the heat and the tea leaves meet each other to remove the water remaining in the leaves of the leaves, giving off color, aroma and beauty. Steam for 5-7 minutes, then remove and cool.

The fifth steaming step (A70), the temperature of the sixth first pot lowers about 70 ℃. While squeezing in the same way, the unique tea flavor disappears and then comes out in time. After about 5 to 8 minutes, take it out and let it cool.

The sixth steaming step (A80), the temperature of the seventh first pot is sufficiently steamed for about 10 minutes at about 60 ℃. At this time, the unique scent of Cudrania leaves to give off enough aroma to fill the space. Take it out and let it cool.

The seventh steaming step (A90), the temperature of the eighth first pot is steamed for about 10 minutes at about 50 ℃ while the tea flavor peculiar to the Kudji mulberry soft and soft aroma is stopped and pulled out to start cooling.

The eighth steaming step (A100), the last ninth is best to wash after 24 hours. The temperature of the first pot is steamed for about 20 minutes at about 50 ℃. In this case, the concept of roasting is more correct than the concept of steaming.

The steaming step (B20) put the finished Cucumber Tea leaves in a bamboo jug bucket, put a bamboo colander in a second pot, and boil the water, and steam for about 8 minutes to 10 minutes, and steam the Cucumber Tea leaves in a steamed bamboo porridge. It is a step that presses it with pine branches and sutures the entrance of Ojukdaetong with burlap or cloth.

The fermentation ripening and deodorizing step (B30), the steamed squeezed jjijepong tea leaves of the jujuk casks 30 in the jar 100, buried in the ground, fermentation aging of the steamed squeezed jacuzzi tea leaves (30) Step of removing the smell of the steamed squeezed Cudrania tea leaves.

The jar 100 is placed on the bottom of the jar 100, charcoal 20 wrapped with a burlap bag 10 first. At this time, the charcoal 20 uses bamboo charcoal.

On the burlap sachet (10) containing the charcoal (20), place the porridge (30) of the steamed zigzag tea leaves. At this time, according to the size of the jar steaming pressure of the jjijpong tea leaves can be arranged in multiple layers of several layers.

Steaming pressure on the top of the Ojukdaetong (30) of kkujippong tea leaves, put a burlap sachet (10) packed with charcoal (20). Thereafter, the entrance of the jar 100 is covered with, for example, a mineral wood cloth, and the jar lid 90 is covered, and the jar 100 is buried in the ground around which pine trees grow, and the steaming pressure is maintained for 5 to 6 months. Kujippong tea leaves in one Ojukdaetong (30) natural fermentation and deodorization. Steaming and pressure during the period, jjujippong tea leaves in Ojukdaetong (30), fermentation ripens well with the beneficial ingredients of Ojuktongtong (30). The charcoal 20 contained in the jar 100 is naturally made of the humidity control and temperature control of the Kudjibong tea leaves in Ojukdaetong (30) steamed and pressurized through the jar and geothermal heat, and also removes the inverse smell unique to do.

Hereinafter, the effect on the method of manufacturing kkujippong tea by the above configuration.

Cujippong tea manufacturing method according to an embodiment of the present invention, the heating step (B10) of the first tea pot, the salination step (A10), the mindful step (A20), the first steaming step (A30), the second Sound level (A40), 3rd sound level (A50), 4th sound level (A60), 5th sound level (A70), 6th sound level (A80), 7th sound level (90), 8th sound level (A100), steaming step of steaming put in the jujuk barrel (B20), fermentation ripening and deodorizing step (B30) in the jar, through the softening of the leaves of Koji mulberry tree, active ingredients contained in Koji leaves In the steaming step (B20), the harmful components of the leaves of Cudrania mulberry are sterilized, and the beneficial ingredients of Ojuktongtong and unique Ojuk fragrance are well combined to provide an effect that can easily be consumed by all ages.

In addition, kkujippong tea manufacturing method according to an embodiment of the present invention, in the steaming step (A30, A40, A50, A60, A70, A80, A90, A100), at a temperature of 150 ℃ to 50 ℃, step by step high temperature By heating and steaming the leaves of Koji leaves at low temperature, it provides an effect of minimizing the destruction of pharmacological components of Koji leaves.

In addition, the method for preparing courageous tea according to an embodiment of the present invention, in the caution step (A20) to rub the coupe mulberry leaves harmful volatiles to evaporate to remove the toxins of coupe leaves, and the leaves are softened while bumping each other. In addition, it gives the effect of making zigzag tea rich and light.

In addition, kkujippong tea manufacturing method according to an embodiment of the present invention, the salsaeng step (A10), the mindful step (A20), the steaming step (A30, A40, A50, A60, A70, A80, A90, A100) ) Is repeated 9 times from high temperature (150 ° C.) to gradually low temperature (50 ° C.), and by the steaming step (B20) and the fermentation ripening and deodorizing step (B30), fine toxins and concomitant odors of the leaves of Cucurbita japonica are removed. It gives the effect of making the zigzag tea taste richer, lighter and sweeter.

In addition, in the method of manufacturing Cudrania tea according to an embodiment of the present invention, the fermentation ripening and deodorization step (B30) proceeds by burying in the surrounding ground where the pine grows, by the phytoncide and terpene component of the pine, It inhibits proliferation and provides a natural-friendly effect of preventing the decay of leaves.

The fermentation ripening and deodorizing step (B30) is maintained for 10 months at a geothermal temperature of 10 ~ 20 ℃, nature-friendly lasting for a long time, so to maintain a deep taste in harmony with the inherent aroma and odor of porridge As a result, it is possible to reflect the demand for health promotion and various tastes.

The charcoal used in the fermentation ripening and deodorizing step (B30), adsorbs harmful bacteria, toxins, etc., and provides a deodorizing effect by the powerful reducing action and the air purification and humidity control inside the jar, Cudrania leaf Harmful bacteria contained in it is removed, and the odor of the Cudrania japonica is removed, and the beneficial ingredients of Ojukdaetong are combined well with the sweet scent, providing the effect that anyone can drink tea without any objection.

In addition, in the fermentation ripening and deodorizing step (B30), in particular, using bamboo charcoal, the far-infrared rays and anions emitted from the bamboo charcoal double the antimicrobial activity against the dried and fermented ripen leaves, fermentation and ripening. Adsorb fermentation gas and odor generated in the air.

In addition, the functional courageous tea by the method of manufacturing coupe pong tea according to the present embodiment can provide an effect that contributes to the income of the cultivated farmers.

In the above, the present invention has been described in detail with reference to preferred embodiments, but the present invention is not limited to the above embodiments, and many other modifications can be provided without departing from the scope of the present invention.

1 is a flow chart showing a method of manufacturing the invention car,

Figure 2 is a schematic diagram of the installation state in the fermentation and ripening step of the tea production method of the present invention.

Description of the Related Art

Jar (100), jar lid (90), Ojudatong (30),

Burlap bag (10), charcoal (20),

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Claims (3)

a) heating the first kettle to 250 to 300 ° C; b) putting the fresh leaves of Koji mulberry in the first pot and steamed for 9 to 10 minutes; c) take care to remove the leaves of the Koji mulberry leaves from the first pot and rubbing by hand until the juice comes out; d) a first steaming step of maintaining the first pot at 150 ° C. and steaming the cauliflower leaves for 10 minutes; e) a second steaming step of maintaining the first pot at 100 ° C. and steaming the first steamed Koji leaves for 4 to 5 minutes; f) a third steaming step of maintaining the first pot at 90 ° C. and steaming the second steamed Koji leaves for 5 minutes; g) maintaining the first pot at 80 ° C. and squeezing the third braised Koji mulberry leaves for 5-7 minutes; h) maintaining the first pot at 70 ° C. and squeezing the fourth pan-fried koji leaves for 5-8 minutes; i) a sixth steaming step of maintaining the first pot at 60 ° C. and steaming the fifth pan-fried Koji leaves for 10 minutes; j) a seventh steaming step of maintaining the first pot at 50 ° C. and steaming the sixth steamed Koji leaves for 10 minutes; k) an eighth steaming step of maintaining the first pot at 50 ° C. and steaming the seventh steamed Koji leaves for 20 minutes; l) Put water in the second pot and put a bamboo colander on the top, put the bamboo porridge with the 8th chopped mulberry leaves in the bamboo colander, boil the water of the second pot 8-8 Steaming for 10 minutes; m) pressurizing the steamed Koji mulberry leaves with a pine branch in Ojuktong and suture the entrance of Ojuktongtong with burlap or cloth; n) putting the five juktong barrel in the jar, the step of burying the jar in the ground fermentation for 5-6 months; kkujippong tea manufacturing method characterized in that it comprises a. The method of claim 1, wherein in the step n) kkujippong tea manufacturing method characterized in that it comprises a burlap bag containing bamboo charcoal in the lower and upper portions of the bamboo porridge. Cudrania tea, characterized in that produced by the method of claim 1 or 2.

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