KR101140322B1 - Composition of mixed herb medicine for leached tea - Google Patents

Abstract

The present invention washes red ginseng, Angelica, Cheongung, Astragalus, Jujube, Baekchul, Peony, Licorice, Cinnamon and Sukji sulfur with water, dehydrated, pretreated and dried; Grinding each dried component; And a method of preparing the herbal mixed leach tea composition comprising the steps of roasting each of the coarse components and the blending of the roasted components, and the herbal mixed leach tea composition according to the present invention. By pretreatment at the optimum conditions to establish the optimum leaching conditions of each component, there is an effect that the useful components of each of the components can be leached in a short time to provide a herbal mixed leaching tea composition having an optimum palatability.

Description

Herbal mixed leaching tea composition consisting of red ginseng, Angelica, Cheongung, Astragalus, Jujube, Baekchul, Peony, Licorice, Cinnamon and Sukjihwang, and a method of manufacturing the same {Composition of mixed herb medicine for leached tea}

The present invention relates to a herbal mixed leaching tea composition consisting of red ginseng, Angelica, Cheonggung, Astragalus, Jujube, Baekchul, Peony, Licorice, Cinnamon and Sukji sulfur, and more specifically, Red Ginseng, Angelica, Cheongung, Astragalus, Jujube, Washing, whitening, peony, licorice, cinnamon and succinate with water, dehydrating, pretreating and drying; Grinding each dried component; And it relates to a method for producing a herbal mixed leaching tea composition consisting of the step of roasting each of the coarse components, the step of blending the roasted components and herbal mixed leaching tea prepared therefrom.

Recently, various natural herbal ingredients are not only used as therapeutic drugs, but also as main ingredients of various foods or beverages or additives in daily life. One of the methods using these natural herbal ingredients is tea, which generally refers to a product that is processed into beverage after picking the young leaves of the tea tree, but in addition to the roots, stems, leaves or berries of various natural herbal ingredients It has been added to tea or used as an independent tea material, which is commonly referred to as herbal tea.

Herbal teas are manufactured using various natural herbal medicines as a single raw material, or in the form of mixed teas in which several ingredients are mixed. In the case of herbal mixed tea, it is also manufactured by appropriately processing the materials exemplified in the prior art, for example, Korean Patent Application No. 10-1986-1289 "Method of manufacturing herbal powdered tea" is currently used as a herbal material After collecting herbal medicines and drying them completely, the herbal teas are mixed by a certain amount according to the special prescription method, and then pulverized to make a complete powder, and dissolved in a suitable amount in boiling water of 100 ℃ or higher, and then honey is added. Disclosed is a method for preparing powdered tea that can be usually taken as an edible tea.

Meanwhile, for example, as in the Republic of Korea Patent No. 10-0581216 "mixed tea with excellent palatability to remove nicotine" green tea, bellflower, pine needles, persimmon soup, health, three hundred seconds, black beans, licorice, cinnamon, kelp, green It was granulated by using as a main raw material. As a proper blending and additives of each raw material, a mixed tea having increased palatability by adding glucose, health, various herbs, and flavors was also manufactured for a new functional purpose.

Such examples include improving the palatability by mixing a mixture of germinated buckwheat and / or shiitake mushrooms in green tea leaves prepared by a known method in Korean Patent Registration No. 10-0340787, “Mixed Tea Containing Green Tea Leaves and a Manufacturing Method Thereof”. Tea composition and a method of manufacturing the same are disclosed, and the Korean Patent Application No. 10-2008-0010708 "Mixed tea composition with excellent palatability and its manufacturing method" in the tatari buckwheat, the deficiency, oolong tea, There is disclosed a mixed tea composition having excellent palatability as a hot water extract composition of a drinkable raw material such as green tea, roundley, wolfberry, ganoderma lucidum mushroom, chamomile mushroom, chaga, bodhi, ginseng, tangerine, mulberry leaf, persimmon leaf, and triticale .

In the present invention, the natural herbal ingredients known as conventional energy reinforcement, weakening constitution improvement and health remedy, red ginseng, Angelica, cheongung, Astragalus, jujube, baekchul, peony, licorice, cinnamon and sujijim, and mixed them One herbal mixed leach tea composition was prepared.

Red ginseng is light yellow brown or light red ginseng that is dried by steaming without removing the reticulum of reticulum, which is a reticulum, which is also known as ginseng or white ginseng. It has been reported to have indirect effects on sexual behavior or reproductive effects, anti-inflammatory and anti-tumor effects, by acting on excitatory, hematopoietic and hypoglycemic, hepatoprotective, endocrine systems.

As a technique using the red ginseng as a main component, or a bioactive component, a method for preparing a liquid beverage using the red ginseng concentrate of the Republic of Korea Patent No. 10-0390874, Republic of Korea Registered Patent No. 10-0538059 Preparation method of stress-relieving foods containing juice, etc., Korean Patent No. 10-0450061 Novel acid polysaccharide having anti-cancer immunomodulatory effect isolated from red ginseng and anti-cancer immunomodulating composition containing same, Republic of Korea Patent No. 10-0444395 Health supplement foods using a concentrate and a method of manufacturing the same, and the like, in particular, as a technology using red ginseng as a tea, unsweetened sugar by pressure foaming (Korean Patent Application No. 10-2004-0067921) Bio Red Ginseng, Ginseng Leaching Tea, Korean Patent Application No. 10-2004-0047994 Bio Enjoy Red Ginseng Coffee Leaching Tea, Korea Patent application No. 10-2003-0016557 has disclosed a bio-red ginseng leaching tea composition and a manufacturing method thereof used by diabetic patients.

Angelica is a medicinal plant mainly cultivated in the highlands of Gangwon-do and Gyeongsang-do, Korea. It has been widely used as a hemoglobin drug for gynecological diseases such as cold syndrome, anemia, thrombotic disorder and psychiatric symptoms for the purpose of hematopoietic and analgesic action. Angelica is a herbaceous plant of 2 to 3 years old belonging to the family of aptaceae (Amaceae, Umbelliferae). Currently, domestically grown Angelica is Angelica gigas Nakai and Angelica acutiloba (S. et Z). Kitagawa), and the Chinese Angelica sinensis (Oliv.) Diels. These Angelica are known to have different kinds of active ingredients depending on their kind. The main components of Angelica gigas are coumarine-based decursin, decursinol angelate, decursinol, nodakenetin, umbelliferon, There are nodakenin, beta-sitosterol, and beta-eudesmol, and the main components of monodonat are bergapten, hydropthalid, and valerofenome ( valerophenome). The main components of Chinese Angelica are butylidenephthalide, ferulic acid, Z-ligustillide, hydropthalid and valerophenome. Known

The method and composition of Korean Patent No. 100749233 Korean Patent No. 100749233 extract and its composition, Korean Patent No. 10-0726006, using polysaccharides as a main ingredient or a bioactive ingredient effective Pharmaceutical composition for inhibiting cancer disease metastasis comprising as a component, Korea Patent Registration No. 10-0746294 Root from dendritic cell activation pharmaceutical composition comprising a polysaccharide derived from Chai tang as an active ingredient, Korea Patent No. 10-0385092 Cultivation, extraction, and analysis methods for producing anticancer active substance decosinol angelate using cultivation are disclosed. Particularly, as a technique for using goji berry in tea, tea containing Korean Angelica Patent No. 10-0371693 Manufacturing method, Korean Patent Application No. 10-2005-0067482 Tea composition, Korean Patent Application No. 10-2000-0009250 There is disclosed a bar herbal tea with herbal materials.

Cheongung (川芎) is a perennial herb belonging to umbelliferae, and in oriental medicine, its root stem is dried and is mainly used for gynecological diseases such as headache, infertility, menstrual irregularities, anemia, tonic, and coldness. The chemical components of the celestial organs include phthalide-based compounds such as cnidilide, neocnidilide, ligustilide, butylphthalide and senkyunolide. It is known that it contains.

Using such a cheongung as the main ingredient, or using a biologically active ingredient, Korean Patent Registration No. 10-0628650 Skin whitening cosmetic composition containing the extract and the root extract as an active ingredient, Republic of Korea Patent No. 10-0534483 Red ginseng , Scalp and hair improvement composition containing sugar, cheongung, neck skin and pandan, Korean Patent No. 10-0587179 Cheongung extract having antihypertensive function, Korean Patent No. 10-0547366 Cheongung extract or fractions separated therefrom A composition for the prevention or treatment of diseases caused by angiogenesis, including the Republic of Korea Patent No. 10-0375921 discloses a method for manufacturing the cheongung jelly, and the like, in particular, as a technique for using the cheongung for cars in Korea Patent Application No. 10-2005 -0067482 Tea composition, Korean Patent Application No. 10-1996-0080802 based on herbal medicine effective for neuralgia Composition and a bar is disclosed a method of manufacturing, the Republic of Korea Patent Application No. 10-1996-0076518 No. medicinal herb tea compositions and methods for their preparation as raw materials, the Republic of Korea Patent Application No. 10-2008-0005192 No. tea composition and a method of manufacturing the same.

Astragalus is a perennial herb belonging to the legume family, which grows in the northern and northern regions of Korea, and is widely cultivated for medicinal purposes. In oriental medicine, its root is mainly used as a medicinal herb. Hepatoprotective, immune-promoting, anticancer, and tonic Efficacy of diuretic effect, and antimicrobial activity, antioxidant activity, a large amount of polyphenols and physiological activity according to the content of isoflavonoid (Isoflavonoid) has been reported.

As a main ingredient or using a bioactive ingredient, the method of manufacturing the Republic of Korea Patent No. 10-0843276 Hwanggi Cheonggukjang, Republic of Korea Patent No. 10-0284657 Osteoporosis treatment agent as an active ingredient, registered in Korea Patent No. 10-0195884 A method for preparing a blood sugar lowering agent composition and astragalus extract containing Astragalus extract, Republic of Korea Patent No. 10-0526404 A composition for preventing cerebral ischemic nerve cell damage comprising astragalus extract, in particular Astragalus As a technique used for tea, the tea composition containing anti-obesity tea composition containing the Korean herbal patent No. 10-0422214, herbal medicine, Korean Patent No. 10-0362511 and the method of manufacturing the same, including the extract of the mulberry young eggplant and herbal medicine, Korean patent application No. 10-2000-0009250 Herbal tea using eight herbal materials have been disclosed.

Jujube is the fruit of jujube tree, also known as crude (棗) or wood wheat (木 蜜). The surface is reddish brown, elliptical, 1.5 ~ 2.5cm long, and ripe when red. Fruit is not only raw but also dried and dried. It is used as a confectionery and medicinal product as a dry fruit. As described in oriental medicine pharmacy, such as consent relief, medicine odor, anti-emergency medicine, etc., it has high sugar content, excellent flavor, and excellent shelf life when dried in an appropriate state. It has been widely used as a material for various private herbal therapies. Jujube in oriental medicine has the effects of anti-aging, strengthening of internal organs, improving nervous breakdown, treating anemia, anorexia, skin shine, etc., and neutralizing toxicity as well as gently harmonizing the sudden action of strong medicinal herbs in herbal medicine. It is known to be effective.

Using the jujube as a main ingredient, or using a bioactive ingredient as a technology using the Republic of Korea Patent No. 10-0174811 jujube puree manufacturing method and jujube drink production using jujube puree, Republic of Korea Patent No. 10-0258582 jujube extract A composition for lowering blood pressure, a composition for inhibiting cholesterol lowering and cholesterol ester transfer protein including jujube extract No. 10-0258583 jujube extract, Korea Patent No. 10-0559489 jujube extract and a compound separated therefrom as an active ingredient Anticancer agent and cancer metastasis inhibitor, Republic of Korea Patent No. 10-0922606 To prevent the ischemic cerebrovascular disease containing jujube powder and jujube seed extract, manufacturing method, Korea Patent No. 10-0757207 jujube extract as an active ingredient And therapeutic compositions are disclosed, in particular using jujube in tea As for the technology, Korean Patent Application No. 10-1995-0013133 Jujube Tea Manufacturing Method, Korean Patent Application No. 10-1999-0002990 Honey Jujube Health Drink Manufacturing Method, Korean Patent Application No. 10-1997-0052415 Jujube, manufacturing method of beverages based on sulfur content, Korean Patent Application No. 10-2007-0116402 Jujube mushroom leaching tea composition and its manufacturing method, Korean Patent Application No. 10-2007-0140507 lactic acid bacteria, yeast mixed fermented jujube leaf tea, etc. This has been disclosed.

Baekchul refers to the entire root of the shovel, and the active ingredients of Baekchul are essential oils, carotene, inulin, vitamins, and borneol, which are mainly composed of attractyllon (atractylonen). Shochu is a medicinal herb that is known for strengthening the stomach, and it is written in the Hyangjeomseongbang Room that it will lighten the body and make all kinds of diseases disappear when it is eaten by making the shochu root powdery or long-lasting. The roots of the shovel have various pharmacological effects such as warming the stomach, strengthening the stomach, improving the taste of the food, stabilizing the fetus, stopping diarrhea, and urinating well. Efficacy of baekchul is to promote the secretion of digestive enzymes, diuretic effect and sedative effect, it is excellent in chronic digestion, enteritis, diarrhea and appetite, etc. due to the health and digestion. In particular, no appetite after the disease, the whole body is debilitating and effective for people who sweat a lot, and there is also a diuretic, which is used as a nephritis edema or pregnant women's edema.

The use of such baekchul as a main ingredient, or physiologically active ingredients in the technology of using baekchul extract having anti-allergic effect, Republic of Korea Patent No. 10-0805662, isolated purification of the active ingredient from medicinal herbs baekchul, Korea Extracts for the prevention and treatment of atherosclerosis and related diseases of herbal mixtures including baekchul, cheonma, dermis, bokyeong, hawthorn and haejugo, and atherosclerosis and related diseases containing the same as an active ingredient Preventive and therapeutic health food composition, Republic of Korea Patent Registration No. 10-0577674 anti-hypertensive treatment or preventive pharmaceutical composition comprising extracts of Baekchul, Cheonma, Dermis, Bokryeong, Sansa, Happiness and Laurel as an active ingredient In particular, as a technique for using white light in the car, it is necessary to use Korean patent application No. 10-2000-0042892 Kang beverage health care source and its manufacturing method, Korean Patent Application No. 10-2000-0009250 Herbal tea using eight kinds of herbal materials, Republic of Korea Patent Application No. 10-2000-0018537 mixed grains and herbal medicine mixed drinks, etc. have been disclosed .

Peony is one of the most important herbal medicines as the root of the real and the same root plant. Herbs are dried roots, and they grow in the shade of trees in the mountains. It is distributed all over Korea, and oriental medicine is collected in March and August and dried in the sun. Alveolar, sheep blood, blood, Ivy, Jitong ) Is used. In oriental medicine, it has been used as astringent easing, Jingyeong, and analgesics, and it has been used as Gyeji Kahwakyuntang. The peony used for medicinal purposes is dried dried roots of Peony, or Peony, which is dried and steamed. As for the product, it is good to have a long rod like a finger that is thick and hard inside. Peonyflorin, arbiflorin, benzoic acid, tannins and other ingredients, Earl has a strong analgesic effect, abdominal pain, limb pain, etc. are used. Antipyretic has a strong effect of diuresis and acid blood and is applied to gynecological diseases. Prescriptions are used in Golden Tang, Peony Licorice Bujatang, Sogunjungtang, Yang blood Pyunggansan, Peony Licorice Tang. It has been observed that Jakgamgamcho-tang increases serum estrogen levels and promotes follicle maturation, which is thought to be due to Peony.

Using such peony as a main ingredient, or using a physiologically active ingredient as a technology for smoking cigarettes using the Republic of Korea Patent No. 10-0684582 peony, Republic of Korea Patent No. 10-0804993 manufacturing method soap using Peony seed extract, registered in Korea Patent No. 10-0893912 Functional cosmetics for wrinkle improvement comprising peony and cheonma extract as active ingredients, Republic of Korea Patent No. 10-0447607 Registration method for extracting resveratrol and its derivative for bone disease isolated from peony seed Patent No. 10-0387994 Processed foods containing peony or nutmeg extract are disclosed, in particular, as a technique for using the peony in tea, Korean Patent Application No. 10-2005-0067482 Tea composition, Korean Patent Application No. 10-2000 -0009250 Korean herbal tea using 8 kinds of herbal materials, Korean Patent No. 10- 0286534, aging delayed antioxidant tea, etc. are disclosed There bars.

Licorice not only makes the stomach of the human body healthy, but also heals the heat and heat of the five intestines, strengthens the musculature, heals various boils and boils, and detoxifies all kinds of herbs. Has the effect of helping the lungs and the activity of detoxification (淸 熱 解毒) is a big herbal medicine. In addition, as well as detoxify the poisoning of various drugs and poisoning of plants, and because of its unique aroma and taste, licorice has been used as a basic useful drug as an indispensable whale. The main components of licorice include sweetener glycerin, flavonoid lycritin, sucrose, glucose, mannitol, and asparagine. In particular, glycyrrhizin is a component that gives licorice a unique sweetness.

As a technique using the licorice as a main component, or a physiologically active ingredient, the composition using the Korean Patent No. 10-0177832, licorice extract, the Republic of Korea Patent No. 10-0201432 liver function protection health based on the root and licorice Food, Republic of Korea Patent No. 10-0772335 Cosmetic composition containing niosom stabilized golden, yellow lotus, licorice, Ogapi extract, U.S. Patent No. 10-0496146 gastritis containing extracts of licorice, turmeric and leaflet A composition for the prevention and treatment of gastric ulcer, and the composition for the treatment and prevention of diseases caused by heavy metal poisoning, including Korean Patent No. 10-0637358 licorice extract or liquirithigenin, in particular the technology using licorice in tea Furnace has been disclosed in the Republic of Korea Patent Registration No. 10-0787633 for improving the function and hangover relieve tea and its manufacturing method.

Cinnamon is a bark of the evergreen tree of the camphor tree and grows in southern China and Vietnam. Cinnamon is the bark of an arbor tree, branch is its branch, and broiler is the thick bark, and gyesim means the dried bark of an old tree. Cinnamon contains 1 ~ 3.4% of essential oils (75 ~ 90% of cinnamon aldehyde, cinnamic aldehyde), 2 ~ 3% of tannins, mucus, carbohydrates, etc. It is said to have high essential oil content in trees grown for 5-6 years. Cinnamon has been used in a variety of ways, including antiperspirants, antipyretics, and analgesics, as well as flavors in foodstuffs. In addition, it is known that there is an antiseptic effect to promote intestinal peristalsis and inhibit abnormal fermentation of the intestine, but the specific mechanism is not known. In addition, cinnamon has been anticipated to have an effect of promoting immunity as a herbal medicine for people with weak constitutions and blood donors since ancient times.

Using cinnamon as a main ingredient or a method using a bioactive ingredient, Korean Patent Application No. 10-1995-0015450 Method of manufacturing fertilized fruit using a heated subscription extract of cinnamon, Korea Patent Registration No. 10-0213897 Cinnamon-derived derivative derived from cinnamon having development inhibitory activity and a method for preparing the same, and a composition containing the same, an antifungal and insecticide composition containing cinnamon extract, Korean Patent Application No. 10-0489267 Oral hygiene composition containing nanoparticles cinnamon extract, Korean Patent Application No. 10-2008-7026012 Extract and method comprising a cinnamon species, Korean Patent No. 10-0842053 Cinnamon extract containing as an active ingredient The composition for improving the intestinal flora and immunity is disclosed. Korean Patent Application No. 10-0869443 Composition for lowering blood sugar comprising mulberry leaf, cinnamon and grape seed extract, Republic of Korea Patent Application No. 10-2005-0067482 tea composition, Republic of Korea Patent No. 10-0724121 Raw tea leaves and herbal medicine Tram and a method for manufacturing the same have been disclosed.

Sujijihwang is made by drying and steaming the root of Uhwang, that is, raw sulfur, and the taste is sweet, bitter and warm, and it is a substance that keeps the blood and affects the life and activity. ) Supplements with low back and knees to treat painful symptoms, dysmenorrhea, dizziness, etc., and to blacken the head. In addition, it is effective in tonic and malaise. It is taken when the womb is unstable.

The method of manufacturing the sukji sulfur component microcapsules excellent in long-term stability using technology such as the sulfur content or physiologically active ingredients, Samchil-geun, Sukji-hwang, Ogapi in Korea Patent No. 10-0626358 Mixed herbal medicine extract and composition for the prevention and treatment of arthritis using the same, Republic of Korea Patent No. 10-0680628 Mixed herbal medicine extract of Sukjihwang and Ogapi and osteoporosis prevention and treatment composition using the same, Korea Patent No. 10 -0873998 Anti-danger composition for sunscreen using Sukji sulfur extract as an active ingredient, Republic of Korea Patent No. 10-0776346 Anti-dandruff, anti-dandruff composition containing anti-dandruff mixed herbal extracts, Korean patent No. 10-0776346 No. 10-0443055 discloses a sucrose sulfur composition for preventing obesity, In particular, as a technique for using Sookjihwang in tea, the method of manufacturing granular Chongmyeong tea using Korea Registered Patent No. 10-0261464 Chongmyeongsamultang, Korean Patent Application No. 10-2000-0042893 Won and its manufacturing method, Republic of Korea Patent No. 10-0261463 has been disclosed a method for producing granular bogie tea using raw materials Jeopjeondaebotang, Korean Patent No. 10-0741488 has been disclosed a method for manufacturing tea tea for tea bags.

On the other hand, in the manufacture of herbal tea, the herbal material is usually extracted by using a herbal bath for a long time to manufacture, but in this case undesired problems such as the destruction of the pharmacological components due to the long-term heat treatment, such as thermal modifications are produced have. In addition, in the case of drinking by leaching the hot water by dividing the herbal material, there is a problem that the extraction yield is low in the short term, and also it is difficult to extract each material at the same time enough at the same time.

Accordingly, the present inventors can easily drink by leaching in hot water in the preparation of herbal mixed leaching tea using herbal medicines such as the selected red ginseng, Angelica, Cheongung, Astragalus, Jujube, White Peony, Peony, Licorice, Cinnamon and Sukjiwang. In order to ensure that, as a result of intensive studies to establish the optimal leaching characteristics of the herbal mixed leaching tea composition, the herbal mixed leaching tea having the optimum leaching properties through the individual pretreatment of each component was led to the present invention.

Accordingly, an object of the present invention is to provide a method for preparing herbal mixed leached tea compositions in which the leaching properties of each component are optimized by pretreatment of red ginseng, donkey, cheonggung, rhubarb, jujube, baekchul, peony, licorice, cinnamon, and ripening sulfur under optimum conditions. .

In addition, another object of the present invention is to provide a herbal mixed leach tea composition consisting of red ginseng, Angelica, Cheongung, Astragalus, jujube, baekchul, peony, licorice, cinnamon and succinosulfur produced by the above method.

The object of the present invention as described above in the mixing and blending the red ginseng, Angelica, Cheonggung, Cheongung, Astragalus, Jujube, White Peony, Peony, Licorice, Cinnamon and Sukji sulfur as raw materials of the herbal mixed leaching tea composition according to the present invention, After pretreatment and blending at an optimal ratio to prepare a herbal mixed leaching tea composition, and compared with the herbal mixed leaching tea composition of the same ingredient prepared without pretreatment, leaching time of the herbal mixed leaching tea composition according to the present invention is shortened, This was achieved by confirming that optimal sensory performance could be exhibited.

The present invention provides a method for producing a herbal mixed leaching tea composition consisting of red ginseng, Angelica, Cheonggung, Astragalus, jujube, Baekchul, Peony, Licorice, Cinnamon and Sukji sulfur.

The method according to the present invention comprises the steps of washing red ginseng, Angelica, Cheongung, Astragalus, Jujube, Baekchul, Peony, Licorice, Cinnamon and Sukji with water, dehydration, and then pretreatment, drying; Grinding each dried component; And roasting each of the coarse components, and blending the roasted components.

In the present invention, the red ginseng, Angelica, Cheongung, Astragalus, Jujube, Baekchul, Peony, Licorice, Cinnamon and Sukjiwang are each washed with water and dehydrated, and then dehydrated at 50 to 70 ° C. for 18 to 30 hours, preferably 55 Dry at 24 ° C. for 24 hours. At this time, the licorice may be dried and then dried in 25% honey water for 1 to 5 hours at a weight ratio of 1: 2 to 2: 1, preferably for 3 hours at a weight ratio of 1: 1.

In the present invention, first, the red ginseng, Angelica, Cheongung, Astragalus, Jujube, Baekchul, Peony, Licorice, Cinnamon and Sukjiwang are each washed with water, dehydrated, and then dehydrated at 50 to 70 ° C for 18 to 30 hours, preferably 55 It is dried for 24 hours at ℃. At this time, Angelica, Baekchul and Peony were deposited in 10% soju, sake, or makgeolli for 2 to 4 hours at a weight ratio of 1: 2 to 2: 1, respectively, for 20 to 30 hours at 50 to 70 ° C., preferably 55 It is dried for 24 hours at ℃.

The 10% shochu or sake, or Makgeolli can be prepared by mixing 9L of water with 1L of shochu or sake, or Makgeolli.

Cheongung is 35 to 45 hours, preferably 40 hours or more in running water, 2 to 4 hours, preferably 1: 1 in 10% shochu or sake or makgeolli in a weight ratio of 1: 2 to 2: 1. After immersion for 3 hours at a weight ratio of may be dried at 50 to 70 ℃ 20 to 30 hours, preferably at 55 ℃ 24 hours.

Astragalus and licorice are deposited in 25% honey water for 2 hours at a weight ratio of 1: 2 to 2: 1 for 2 hours, preferably at a weight ratio of 1: 1, for 20 hours at 50 to 70 ° C for 20 to 30 hours, Preferably dried at 55 ° C. for 24 hours, the dates are sliced to around 1-1.5 mm, and then dried at 50 to 70 ° C. for 20 to 30 hours, preferably at 55 ° C. for 24 hours, Cinnamon is washed with hot water, dehydrated, dried for 20 to 30 hours at 50 to 70 ℃, preferably at 55 ℃ for 24 hours, and sukji sulfur to buy a 9 9 9 packaged product lyophilized or hot air dried, Preferably, after hot air drying, drying may be performed at 50 to 70 ° C. for 20 to 30 hours, preferably at 55 ° C. for 24 hours. Red ginseng uses the dried products purchased.

In the present invention, in the granulation of each of the dried components, Angelica is roasted for 5 to 15 minutes at 80 to 100 ℃, preferably at 90 ℃ for 10 minutes after the coarse, red ginseng is 110 to Stir-fry for 20 to 40 minutes at 130 ° C, preferably at 120 ° C for 30 minutes, and after the coke is coarsely roasted for 20 to 40 minutes at 60 to 80 ° C, preferably at 70 ° C for 30 minutes.

Astragalus, licorice and cinnamon are coarsely roasted at 120 to 140 ° C. for 20 to 40 minutes, preferably at 130 ° C. for 30 minutes, and white rice is coarsely powdered at 120 to 140 ° C. for 10 to 30 minutes, preferably Roasted for 20 minutes at 130 ℃, peony after coarse and roasted for 30 to 50 minutes at 120 to 140 ℃, preferably at 130 ℃ for 40 minutes, the ripening sulfur after coarse 5 to 5 to 90 to 110 ℃ Roast for 20 minutes, preferably at 100 ° C. for 10 minutes.

Jujube roasted for 10 to 30 minutes at 90 to 110 ℃, preferably 20 minutes at 100 ℃, then coarsely roasted for 10 to 30 minutes at 90 to 110 ℃, preferably 20 minutes at 100 ℃ do.

In the present invention, the combination of the red ginseng, Angelica, Cheonggung, Astragalus, Jujube, Baekchul, Peony, Licorice, Cinnamon and Sukjihwang is 5 to 10% by weight of red ginseng, 15 to 25% by weight, Angelica 10 to 15% by weight 5 to 15% by weight, 5 to 15% by weight jujube, 5 to 15% by weight, 5 to 15% by weight peony, 5 to 10% by weight licorice, 5 to 10% by weight cinnamon and 5 to 10% by weight sulfur Is done.

From this, the present invention is also 5-10% by weight of red ginseng, 15-25% by weight, Angelica 10-15% by weight, 5-15% by weight Astragalus, 5-15% by weight, 5-15% by weight, Peony 5 It provides an herbal mixed leaching tea composition consisting of 15% by weight, 5-10% by weight licorice, 5-10% by weight of cinnamon and 5-10% by weight of sucrose.

Herbal mixed leaching tea composition according to the present invention may be put into a certain container and commercialized, and used by removing a predetermined amount, or may be packaged in a tea bag by a predetermined amount and commercialized.

In the case of the herbal mixed leaching tea prepared according to the method of the present invention as described above, compared to the tea prepared without pretreatment with the same material, it was confirmed that the leaching effect in a short period of time, and also excellent in terms of palatability.

The herbal mixed leaching tea composition according to the present invention is to establish the optimum leaching conditions by pre-treating each raw material to the optimum conditions and blended, to provide a herbal mixed leaching tea composition having the optimum palatability by leaching the useful components of each component in a short time. There is an effect.

Hereinafter, preferred embodiments of the present invention will be described in more detail with reference to Examples. However, the scope of the present invention is not limited to these examples.

Example 1 Preparation of Mixed Herbal Tea Composition

In this example, a mixed herbal tea composition was prepared according to the composition shown in Table 1 below.

TABLE 1

Composition of Mixed Herbal Tea Composition

ingredient Composition ratio (wt%) Red ginseng 7 Donkey 20 Cheongung 12 Hwanggi 10 Jujube 10 Whiteness 10 Peony 10 licorice 7 cinnamon 7 Hungjiwang 7 synthesis 100

First, all the above raw materials were washed with water, dehydrated and dried at 55 ° C. for 24 hours. At this time, the Angelica was purchased in a cut state, and dipped in 10% soju or sake, or Makgeolli for 1 hour at a weight ratio of 1 to 3 hours and dried at 55 ℃. 10% shochu or sake, or Makgeolli was prepared by mixing 9L of water with 1L of soju or sake. Cheongung was purchased in a truncated state, dwelled in running water for 40 hours or more, and dipped in 10% soju or sake or makgeolli at a weight ratio of 1: 1 for 3 hours, and dried at 55 ° C. for 24 hours.

Astragalus was washed with water, dehydrated, and then immersed in 25% honey water at a weight ratio of 1: 1 for 3 hours and then dried at 55 ° C. for 24 hours. Jujube was washed with water, dehydrated, the seeds were removed and sliced to about 1 to 1.5mm and dried at 55 ℃ for 24 hours. The white rust prevented the incorporation of creation, was dipped in 10% soju or sake or makgeolli at a weight ratio of 1: 1 for 3 hours and then dried at 55 ° C. for 24 hours. The peony was purchased in a cut state and dipped in 10% soju or sake or makgeolli at a weight ratio of 1: 1 for 3 hours, and dried at 55 ° C. for 24 hours. Licorice was washed with water, dehydrated, and then dipped in 25% honey water at a weight ratio of 1: 1 for 3 hours, and then dried at 55 ° C for 24 hours. Cinnamon was washed with warm water, dehydrated and dried at 55 ° C. for 24 hours. Sukji sulfur was purchased by treatment with 9 packs of 9 bags, dried by hot air, and dried at 55 ° C. for 24 hours. Red ginseng used the dried product purchased as it is.

Subsequently, each of the dried ingredients was coagulated. After the granules were coarsely roasted for 10 minutes at 90 ℃, the red ginseng was roasted for 30 minutes at 120 ℃, and the cheongung chops and then roasted for 30 minutes at 70 ℃. Apricot, licorice and cinnamon are coarsely roasted for 30 minutes at 130 ° C, white rice is coarsely roasted for 20 minutes at 130 ° C, and peony is coarsely roasted for 40 minutes at 130 ° C. After coarse silver was roasted for 10 minutes at 100 ℃.

Jujube was roasted for 20 minutes at 100 ℃, then coarsely roasted for 20 minutes at 100 ℃.

The powdered red ginseng, Angelica, Cheongung, Astragalus, Jujube, Baekchul, Peony, Licorice, Cinnamon and Sukjiwang, according to the combination ratio of Table 1, red ginseng 70g, Angelica 200g, Cheongung 120g, Astragalus 100g, Jujube 100g, Baek 100g, 100 g of peony, 70 g of licorice, 70 g of cinnamon, and 70 g of sucrose were mixed to finally prepare a herbal mixed leaching tea composition.

On the other hand, the components were washed with water and then dried in the shade, and without these pre-treatment, and prepared by mixing the leach tea composition with the composition of Table 1 was used as a control.

The herbal mixed leaching tea composition and the control composition according to the present invention were packed in tea bags each 10g.

Experimental Example 1: Evaluation of the color change of the leaching tea of the mixed herbal tea composition

In the present experimental example, the color change during leaching of the herbal mixed leaching tea according to the present invention was evaluated. The herbal mixed leaching tea composition tea bag and the control tea bag according to the present invention prepared in Example 1 were immersed in 100 mL of hot water at 80 ° C., respectively, and the color change of the tea was visually observed. As a result of the color observation, about 2 minutes after the start of the test, the color of the herbal mixed leaching tea according to the present invention reached the final color of dark reddish brown and there was no color change. On the other hand, the control group showed no change of color even after 2 minutes of the test start. It was not visible and there was little color change about 3 minutes after the start of the test. From this it can be seen that in the preparation of the herbal mixed leaching tea according to the present invention, the optimum leaching conditions were formed by pretreatment as in each component Example 1.

Experimental Example 2: Sensory evaluation of the mixed herbal tea composition

Sensory evaluation was performed using the tea bag of the herbal mixed leaching tea composition and the control composition according to the present invention prepared in Example 1.

The sensory evaluation was conducted on 3 TJ Natural Researchers and 12 general staff members and a total of 15 people. The items of sensory evaluation were conducted in three categories: flavor, color, and general preference. Sensory evaluation was based on a total of 10 points. Two points were the worst and ten points were the best. Each tea bag sample was stored at room temperature, and leached in hot water at 80 ° C. for 3 minutes immediately before sensory evaluation. Each sample was marked with A (experimental group) and B (control group). The results of the sensory evaluation are shown in Table 2 below.

TABLE 2

Sensory Evaluation Results of Oriental Mixed Leach Teas

Experimental group Control group zest 9 6 Flavor 8 7 Color 8 5 Comprehensive likelihood 9 6

As shown in the results of Table 2, the herbal blend leaching tea composition according to the present invention prepared by mixing each component pretreated as in Example 1 is superior in flavor, flavor, color and overall preference as compared to the control group not pretreated. And it was found.

Claims (3)

Red ginseng, Angelica, Cheongung, Astragalus, Jujube, Baekchul, Peony, Licorice, Cinnamon and Sukjiwang are washed with water, dehydrated and dried at 50 to 70 ° C. for 18 to 30 hours, Dongguk, Cheonggung, Baekchul and Peony were washed with water, dehydrated, and then dipped in 10% soju or sake or makgeolli at a weight ratio of 1: 2 to 2: 1 for 2 to 4 hours, followed by drying. Licorice is washed with water, dehydrated, and then dipped in 25% honey water at a weight ratio of 1: 2 to 2: 1 for 2 to 5 hours, followed by drying. Milling the dried red ginseng, Angelica, Cheonggung, Astragalus, Baekchul, Peony, Licorice, Cinnamon and Sukji sulfur; Roasting the coarse red ginseng, Angelica, Cheonggung, Astragalus, Baekchul, Peony, Licorice, Cinnamon and Sukji sulfur, and after the roasted jujube, chopped and roasted again; And Blending the powdered and roasted red ginseng, Angelica, cheongung, astragalus, jujube, baekchul, peony, licorice, cinnamon and sorghum Method of producing a herbal mixed leaching tea composition consisting of. According to claim 1, wherein in the drying step of the dried components, jujube roasted for 20 minutes at 100 ℃, then prepared by mixing the roasted for 20 minutes at 100 ℃ to prepare a herbal mixed leaching tea composition Way. Red ginseng prepared by the method according to claim 1, 5 to 10% by weight, Angelica 15 to 25% by weight, Cheongung 10 to 15% by weight, Astragalus 7 to 15% by weight, Jujube 7 to 15% by weight, Baekchul 7 to 15% by weight Herbal mixed leaching tea composition consisting of%, peony 7 to 15% by weight, licorice 5 to 10% by weight, cinnamon 5 to 10% by weight and sucrose sulfur 5 to 10% by weight.