KR101140324B1 - Composition of mixed herb medicine for leached tea - Google Patents

Abstract

The present invention washes Astragalus, Schisandra chinensis, Licorice, Red ginseng, and Macmundong each with water, after dehydration, pretreatment, and drying; 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.

Astragalus, Schisandra chinensis, Licorice, Red ginseng, Macmundong, Herbal tea

Description

Herbal mixed leaching tea composition consisting of Astragalus, Schisandra chinensis, Licorice, Red ginseng, and Macmundong, and its manufacturing method {Composition of mixed herb medicine for leached tea}

The present invention relates to a herbal mixed leach tea composition consisting of Astragalus, Schisandra chinensis, Licorice, Red ginseng, and Macmundong, and a method of manufacturing the same. More specifically, Astragalus, Schisandra chinensis, Licorice, Red ginseng, and Macmundong are washed with water, dehydrated, and then pretreated. Step of drying; Grinding each dried component; And the step of roasting each of the coarse components, (part of roasting after processing) relates to a method for producing a herbal mixed leach tea composition consisting of the step of blending the roasted components and herbal mixed leach 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 (茶), commonly referred to as tea refers to a product that is processed into beverages after picking the young leaves of tea, but in addition to the roots, stems, leaves or berries of various natural herbal ingredients It has also 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 "Matchable tea composition and its excellent manufacturing method" in the Republic of Korea Patent No. 10-2008-0010708 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 .

The present invention was to search for natural herbal materials that have been used as a summer refreshment and summer rejuvenation in the past, and to select a group of Astragalus, Schisandra chinensis, licorice, red ginseng, and Macmundong, and to prepare a herbal mixed leaching tea composition of these.

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.

Schisandra chinensis is a fruit of Schisandra chinensis and is dark red with a diameter of about 1cm. The inside contains 1 to 2 red juice and reddish brown seeds. It has five flavors: sour (shelled), sweet (puled), spicy and bitter (seed), and salty as a whole. It contains ingredients such as zanzanrin, gomisin, citric acid, citric acid, and citric acid, which strengthen the heart, lower blood pressure, and boost immunity. Strong lung function and thickening, expectorant action to help treat coughs and thirst. According to the agreement, expectoration, Jinhae, Cheoncheon (just hold your breath), blue blood (clears blood), black (cold sweat), Jinjigal (quench thirst), Boshin (see kidney), Yangshuo ( Strong five chapters), Gangeumgangjeong (strengthens male and female energies), and women's naengmyeon (removing women's cold). In addition, the five flavors work differently, sour and salty to protect the liver, spicy and bitter to protect the lungs, sweetness is good for the womb. The medicinal effects of Schisandra chinensis are so pluralistic that they have adaptive activities, which is why they are widely used in that the extract of herbal medicine is more effective than the effect of each ingredient. .

As a main ingredient or a technique using a physiologically active ingredient, such a Schizandra chinensis containing Omija Co., Ltd., Schizandra extract using Schizandra chinensis extract and Schisandra chinensis using Schisandra chinensis concentrate, Korea Patent No. 10-0908342 Method for producing red pepper paste and Omija kochujang prepared by it, Republic of Korea Patent No. 10-0542876 A composition for the prevention and treatment of arthritis containing Omija extract as an active ingredient has been disclosed, in particular as a technology using the Schizandra Patent Nos. 10-0055510 and 10-0704450 disclose a method of preparing schizandra tea, and a method of preparing schizandra tea using fresh fruit juice of Republic of Korea Patent No. 10-0604492.

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 the Korean Patent No. 10-0637358 licorice extract or liquirithiinin, and in particular using licorice in tea As a technology, there has been disclosed a function and a method for manufacturing hangover between Korea Patent Registration No. 10-0787633 and hangover removal.

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 Heochulwon the bar has a No. 10-2003-0016557 disclosed diabetes bio leaching ginseng tea composition and a method for manufacturing a patient to use.

Macmundong is a perennial herbaceous plant belonging to the family Liliaceae, widely distributed in the southern part of our country. In general, the pulse roots of pulmonary vegetation (L. spicata L.) and leaflet pulmonary vein (Ophiopogon japonicus K.-G.) are used as the pulmonary sinus.益胃 生 津, Cheongsimjeun (淸 心 除煩) by the action of expectoration, Jinhae, nourishing, tonic, diuretic is known to have the effect.

As a technique using the pulsed dong as the main ingredient, or using a bioactive component, a composition for treating neurological disease, including the method of manufacturing Korean Patent No. 10-0451455, McMoon-Dong Beverage, and the Republic of Korea Patent No. 10-0449245, extract of McMoon-Dong, Republic of Korea Patent Registration No. 10-0391195 Method of manufacturing multi-functional beverages using McMoon-Dong hot water extraction, Republic of Korea Patent No. 10-0635440 Composition for enhancing brain cell protection and memory, including the extract of Macmundong, Republic of Korea Patent No. 10-0573591 ㆍ Inhibiting McMoon-Dong extract is disclosed, in particular, as a technique using the McMang-Dong for tea has been disclosed a tea manufacturing method using the Republic of Korea Patent No. 10-0894415 McMang-Dong.

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 inventors of the present invention in the preparation of herbal mixed leaching tea using the selected herbal medicines such as Astragalus, Schisandra chinensis, licorice, red ginseng, and Macmundong, in order to be easily brewed by leaching in hot water for a short period of time, optimally mixed herbal leaching tea composition As a result of intensive studies to establish the leaching properties, the individual pretreatment of each component was used to produce herbal mixed leaching teas having optimum leaching properties and to reach the present invention.

Accordingly, an object of the present invention is to provide a method for preparing herbal mixed leaching tea compositions in which leaching properties of each component are optimized by pretreatment of Astragalus, Schisandra chinensis, Licorice, Red Ginseng, and Macmundong.

In addition, another object of the present invention is to provide a herbal mixed leaching tea composition consisting of Astragalus, Schisandra chinensis, Licorice, Red ginseng and Macmundong prepared by the above method.

The object of the present invention as described above in the coarse powder, stir-fry of the raw materials of Astragalus, Schisandra chinensis, licorice, red ginseng, and Macmundong, which are the raw materials of the herbal mixed leaching tea composition according to the present invention, pre-treat each raw material to the optimum conditions, and blended at the optimum ratio After preparing the herbal mixed leaching tea composition, and compared it with the herbal mixed leaching tea composition of the same ingredient prepared without pretreatment, the leaching time of the herbal mixed leaching tea composition according to the present invention is shortened, it can exhibit the optimal sensory Was achieved by confirming.

The present invention provides a method for producing a herbal mixed leaching tea composition consisting of Astragalus, Schisandra chinensis, Licorice, Red ginseng, and Macmundong.

The method according to the present invention comprises the steps of washing Astragalus, Schisandra chinensis, Licorice, Red Ginseng, and Macmundong with water, dehydrating, pretreating and drying; Grinding each dried component; And roasting each of the coarse components, and blending the roasted components.

In the present invention, after washing the Astragalus, Schisandra chinensis, licorice, pulmonary dong with water and dehydration, respectively, for 18 to 30 hours at 45 to 70 ℃, preferably Schisandra chinensis, licorice and Pulse door can be dried at 55 ° C. for 24 hours. Red ginseng is a dry processed product, so use it as it is. At this time, the sulfur and licorice may be dried for 1 to 5 hours, preferably for 1 to 5 hours at a weight ratio of 1: 2 to 2: 1 in a 25% honey water for 3 hours, and then dried.

In the present invention, in coagulating the dried components, the coriander and licorice are each roasted for 20 to 40 minutes at 120 to 150 ° C, preferably at 130 ° C for 30 minutes after each coarse powder, and red ginseng after coarse powder Stir-fry for 20 to 40 minutes at 110 to 130 ° C., preferably at 120 ° C. for 30 minutes, and ganmundong is roasted for 5 to 20 minutes at 120 to 150 ° C., preferably at 130 ° C. for 10 minutes . Schisandra chinensis, washed and dried to dry, and roasted for 2 to 10 minutes at 70 to 90 ℃, preferably 5 minutes at 80 ℃. Through the individual roasting treatment as described above it can effectively improve the leaching properties.

In the present invention, the combination of the coarse powder and roasted Astragalus, Schisandra chinensis, licorice, red ginseng and Macmundong is 13 to 23% by weight, 12 to 22% by weight Schisandra chinensis, 5 to 15% by weight licorice, 15 to 25% by weight red ginseng And pulmonary sinus 30 to 40% by weight.

From this, the present invention also provides a herbal mixed leaching tea composition consisting of 13 to 23% by weight of Astragalus, 12 to 22% by weight of Schisandra chinensis, 5 to 15% by weight of licorice, 15 to 25% by weight of red ginseng, and 30 to 40% by weight of Macmundong.

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.

Herbal mixed leaching tea composition according to the present invention is to wash each raw material with water, and after dehydration, pre-treatment, drying and roasting after coarse powder, dried dried munmundong after roasting to establish the optimum leaching conditions of each component, for a short time The usefulness of each of the components in the leaching is effective to provide a herbal mixed leaching tea composition having an optimal preference.

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%) Hwanggi 18 Schisandra 17 licorice 10 Red ginseng 20 Macmundong 35 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 munmundong was washed three or more times by purchasing the material in a rough state, and after the roasting for 10 minutes at 130 ℃ after drying and coarse.

Astragalus was washed with water, dehydrated, and then immersed in 25% honey water at a weight ratio of 1: 1 for 3 hours, followed by drying, followed by roasting at 130 ° C. for 30 minutes.

Licorice was purchased by cutting the material, washed with water, dehydrated, soaked in 25% honey water at a weight ratio of 1: 1 for 3 hours, dried, and then roasted at 130 ° C. for 30 minutes. .

Schisandra chinensis was used to purchase round ripe fruits, washed with water and dried, then dried, and then selected only flesh and roasted at 80 ° C. for 5 minutes.

Red ginseng was dried as it was purchased without additional treatment and then coarsely treated and roasted at 120 ° C. for 30 minutes.

The pretreated Astragalus, Schisandra chinensis, Licorice, Red ginseng, and Macmundong were mixed according to the blending ratio of Table 1, respectively, 180g Astragalus, Schisandra chinensis 170g, Licorice 100g, Red ginseng 200g, and 350 grams of Macmundong respectively 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 leaching tea according to the present invention reached the final color of light yellowish brown and there was no color change. On the contrary, the control group showed no change of color even after 2 minutes of the test. 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 8 6 Flavor 8 6 Color 9 6 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)

Astragalus, Schisandra chinensis, Licorice, Red ginseng, and Macmundong were each washed with water and dehydrated, and then dried at 50 to 70 ° C. for 18 to 30 hours. The astragalus and licorice were each washed with water, dehydrated, and then in 25% honey water. Depositing for 2 to 5 hours at a weight ratio of 1: 2 to 2: 1 and then drying; In the coagulation of the dried components, Astragalus, red ginseng, licorice and Schisandra chinensis each roasted after the coarse, the step of stir-fry after the munmundong; And Blending the coarsely and stir-fed Astragalus, Schisandra chinensis, licorice, red ginseng, and Macmundong Method of producing a herbal mixed leaching tea composition consisting of. The method of claim 1, wherein the pulmonary dongs are roasted for 5 to 20 minutes at 120 to 150 ° C and then coarsely prepared. Herbal mixed leaching tea composition consisting of 13 to 23% by weight, 12 to 22% by weight of Schizandra chinensis, 5 to 15% by weight licorice, 15 to 25% by weight of red ginseng and 30 to 40% by weight of Macmundong .