KR101166884B1 - Composition of mixed herb medicine for leached tea - Google Patents

Abstract

The present invention comprises the steps of washing the water, and dehydration, and then pretreatment, drying the Angelica, Cheonggung, Peony, Sukjihwang, red ginseng, licorice and jujube, respectively; 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 to establish the optimum leaching conditions of each component, there is an effect that the useful components of each component can be leached in a short time to provide a herbal mixed leaching tea composition having an optimum palatability.

Angelica, Cheongung, Peony, Sukjihwang, red ginseng, licorice, jujube, herbal tea

Description

Herbal mixed leaching tea composition consisting of donkey, Cheonung, Peony, Sukjihwang, red ginseng, licorice and jujube and method for preparing the same {Composition of mixed herb medicine for leached tea}

The present invention relates to a herbal mixed leaching tea composition consisting of Angelica, Cheonggung, Peony, Sukjihwang, Red Ginseng, Licorice and Jujube, and a method for producing the same, and more specifically, Angelica, Cheongung, Peony, Sukjihwang, Red Ginseng, Licorice and Jujube Washing, dehydrating, pretreatment, 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 (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 .

In the present invention, the traditional herbal medicine, menstrual cramps, menstrual irregularities, cold, rough skin or constipation, natural herbal ingredients known to be effective for weight loss, and among them, Angelica, Cheongung, Peony, Sukjihwang, red ginseng, licorice and jujube, It was intended to prepare a herbal mixed leaching tea composition mixed with these.

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.

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 root 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 Chinese herbal tea using eight kinds of herbal materials, Korean Patent No. 10-0286534 No. delayed antioxidant tea is disclosed There is a bar.

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 granulated Chongmyeong tea using Korea Registered Patent No. 10-0261464 Chongmyeongsamultang, Korea Patent Application No. 10-2000-0042893 Yin Yang, herbal health drink Palbowon And a method for manufacturing the same, a method for preparing granular bogies using Korean Patent No. 10-0261463, Sippeondaebotang raw material, and a method for preparing Korean tea for tea bags, Republic of Korea Patent No. 10-0741488.

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.

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 blue heat 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.

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 and medicinal odor, anti-medical medicinal aid, etc., its own 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 The technology includes 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.

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 herbal medicines such as Angelica, Cheongung, Peony, Sukjiwang, Red Ginseng, Licorice and Jujube, the leaching in hot water for a short period of time, so that you can drink conveniently, herbal mixing As a result of intensive studies to establish the optimum leaching properties of the leaching tea composition, a herbal mixed leaching tea having optimal leaching properties was produced through individual pretreatment of each component and led to the present invention.

Accordingly, it is an object of the present invention to provide a method for preparing herbal mixed leaching tea compositions in which the leaching properties of each component are optimized by pretreatment of Angelica gigas, Cheongung, Peony, Sukjihwang, Red Ginseng, Licorice and Jujube under optimum conditions.

In addition, another object of the present invention is to provide a herbal mixed leaching tea composition consisting of Angelica, Cheonggung, Peony, Sukjihwang, red ginseng, licorice and jujube prepared by the above method.

The purpose of the present invention as described above in the mixing and blending the raw materials of Angelica, Cheongung, Peony, Sukji sulfur, red ginseng, jujube and jujube which are the raw materials of the herbal mixed leaching tea composition according to the present invention, each pre-process is introduced to each raw material, After mixing the components in an optimal ratio to prepare a herbal mixed leaching tea composition, and compared with the herbal mixed leaching tea composition of the same component prepared without pretreatment, the leaching time of the herbal mixed leaching tea composition according to the present invention is shortened, the optimum This was achieved by confirming that the sensory organs could be exhibited.

The present invention provides a method for producing a herbal mixed leaching tea composition consisting of Angelica, Cheongung, Peony, Sukjihwang, Red Ginseng, Licorice and Jujube.

The method according to the present invention comprises the steps of washing the water, dehydration, and then pretreatment, drying, Angelica gigas, Cheongung, Peony, Sukjihwang, Red Ginseng, Licorice and Jujube, respectively; Grinding each dried component; And roasting each of the coarser components and blending the roasted components.

In the present invention, all the above raw materials are each washed with water, dehydrated, and then dried at 45 to 70 ° C. for 18 to 30 hours, preferably at 55 ° C. for 24 hours. At this time, the Angelica and Peony are purchased in a cut state, 10% shochu or sake, or Makgeolli for 1 to 5 hours at a weight ratio of 1: 2 to 2: 1, preferably for 1 hour to 3 hours After deposition, drying is carried out at 45 to 70 ° C. for 18 to 30 hours, preferably at 55 ° C. for 24 hours.

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

The Cheongung is purchased in a cut state, and overbreasted in flowing water for at least 40 hours, and at a weight ratio of 1: 2 to 2: 1 in 10% shochu or sake or makgeolli, for 1 to 5 hours, preferably 1: 1 After immersion for 3 hours in weight ratio, it is dried at 45 to 70 ℃ for 18 to 30 hours, preferably at 55 ℃ 24 hours.

Licorice is soaked 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, and then 18 to 30 hours at 45 to 70 ℃. , Preferably at 55 ° C. for 24 hours.

Sukji sulfur is dried by hot-air drying the raw material containing 9, 9 for 18 to 30 hours at 45 to 70 ℃, preferably at 55 ℃ 24 hours, jujube washed with water, dehydrated, the seeds are removed and 1 to 1.5 After being sliced in and around mm, it is dried at 45 to 70 ° C. for 18 to 30 hours, preferably at 55 ° C. for 24 hours. Red ginseng uses the dried processed product as it is.

In the method of the present invention, in the granulation of the dried components, the Angelica is roasted for 5 to 15 minutes at 80 to 100 ℃, preferably at 90 ℃ for 10 minutes after coarse, and after the coarse Stir-fry for 20 to 40 minutes at 60 to 80 ° C., preferably at 70 ° C. for 30 minutes, and after the peony was coarsely roasted for 30 to 50 minutes at 120 to 140 ° C., preferably at 130 ° C. for 40 minutes , After ripening, roasted for 5 to 15 minutes at 90 to 110 ° C, preferably at 100 ° C for 10 minutes, and red ginseng after cooking at 29 to 40 minutes at 110 to 130 ° C, preferably at 120 ° C. Roasted for 30 minutes, and licorice is roasted and then roasted for 20 to 40 minutes at 120 to 140 ° C., preferably at 130 ° C. for 30 minutes. However, the jujube is roasted for 10 to 30 minutes at 90 to 110 ℃, preferably 20 minutes at 100 ℃, then pulverized again 10 to 30 minutes at 90 to 110 ℃, preferably at 100 ℃ for 20 minutes Roasted.

In the present invention, the combination of the powdered and roasted Angelica, Cheongung, Peony, Sukjiwang, red ginseng, licorice and jujube is 18 to 28% by weight, 17 to 27% by weight Cheongung, 15 to 25% by weight, 5 to 50% 15 wt%, red ginseng 5-10 wt%, licorice 5-10 wt% and jujube 5-15 wt%.

From this, the present invention is also 18 to 28% by weight, 17 to 27% by weight Cheonggung, 15 to 25% by weight, 5 to 15% by weight of Sukji sulfur, 5 to 10% by weight red ginseng, 5 to 10% by weight licorice and jujube 5 It provides an herbal mixed leach tea composition consisting of 15% by weight.

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 has the effect of establishing the optimum leaching conditions of each component by pretreating each raw material, so that useful components of each component can be leached in a short time to provide an herbal mixed leaching tea composition having an optimum preference. have.

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%) Donkey 23 Cheongung 22 Peony 20 Hungjiwang 10 Red ginseng 7 licorice 8 Jujube 10 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 and Peony were 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. 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.

Licorice was soaked 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, and then dried at 55 ° C. for 24 hours.

Sukjihwang was dried by hot air drying 9 packs of 9-packed raw materials at 55 ° C for 24 hours, and the jujube was washed with water, dehydrated, and the seeds were removed and sliced to around 1 to 1.5 mm and dried at 55 ° C for 24 hours. . Red ginseng uses the dried processed product as it is.

Subsequently, each of the dried ingredients was coagulated.

 After the granules were roasted, roasted for 10 minutes at 90 ° C., the celestial roots were roasted, roasted for 30 minutes at 70 ° C., and the peony was roasted for 40 minutes at 130 ° C. Roasted for 10 minutes at 100 ° C, red ginseng was roasted for 30 minutes at 120 ° C, licorice was roasted for 30 minutes at 130 ° C. However, the jujube was roasted for 20 minutes at 100 ℃, then coarsely roasted for 20 minutes at 100 ℃.

Pre-treated as described above, Angelica, Cheonggung, Peony, Sukjihwang, red ginseng, licorice and jujube, respectively, according to the blending ratio of Table 1, mixed with Angelica 230g, Cheonggung 220g, Peony 200g, Sookjihwang 100g, Red ginseng 70g, Licorice 80g and jujube 100g Finally, the herbal mixed leaching tea composition was prepared.

On the other hand, each of the components were washed with water and then shaded, and dried without these pretreatment to prepare a herbal mixed leaching 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 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 4 Flavor 7 6 Color 9 5 Comprehensive likelihood 8 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)

Angelica, Cheongung, Peony, Sukjiwang, Red Ginseng, Licorice and Jujube, respectively, washed with water, dehydrated and dried at 50-70 ° C. for 18-30 hours, The Angelica and Peony were each cut and washed with water, and the Cheonggung was in a running water for 40 hours or more, after dehydration, 10% shochu or sake, or Makgeolli in a weight ratio of 1: 2 to 2: 1. 5 hours after drying, the licorice is washed with water, dehydrated, and then dehydrated in 25% honey water at a weight ratio of 1: 2 to 2: 1 for 1 to 5 hours, followed by drying; Coarsely roasting each dried component, and roasting the jujube, followed by coarsely roasting the dates; And Blending the coarse powder, sauteed Angelica, cheonggung, peony, sukji, red ginseng, licorice and jujube Method of producing a herbal mixed leaching tea composition consisting of. The method according to claim 1, wherein in the granulation step of the dried components, the Angelica is roasted for 10 minutes at 90 ℃, the cheongung after roasting for 30 minutes at 70 ℃, peony is 130 after Stir-fry for 40 minutes at ℃, sukjihwang and then roasted for 10 minutes at 100 ℃, red ginseng and then roasted for 30 minutes at 120 ℃, licorice is prepared for 30 minutes at 130 ℃ Roasting process, jujube roasted for 20 minutes at 100 ℃, then finely chopped for 20 minutes at 100 ℃ to prepare a herbal mixed leaching tea composition. 18 to 28% by weight, 17 to 27% by weight, Peony 15 to 25% by weight, 5 to 15% by weight of Sukji, 5 to 10% by weight of red ginseng, 5 to 10% by weight of licorice, prepared by the method according to claim 1 Herbal mixed leaching tea composition consisting of 5 to 15% by weight and jujube.