KR101234304B1 - Tea and manufacturing method thereof - Google Patents

Abstract

PURPOSE: A method of manufacturing tea is provided to improve the preference by reducing the bitter taste of Petasites japonicas and Salvia plebeia R.Br. and the sharp taste of Helianthus tuberosus. CONSTITUTION: Harvested Petasites japonicas is washed and parboiled in the boiling water at 100deg.C for 20-30 seconds. The parboiled Petasites japonicus is put into a cold/hot dryer and dried for 20-30 hours. Drying is conducted repeatedly by supplying cold air of 2-10deg.C for 30-120 seconds and warm air of 20-30deg.C for 30-120 seconds later. Dried Petasites japonicas is pulverized to 10-50mesh using a pulverizing device. Helianthus tuberosus is washed and sliced with 3-10mm thickness. Sliced Helianthus tuberosus is put into the cold/hot dryer and dried for 20-30 hours. Drying is conducted repeatedly by supplying cold air of 2-10deg.C for 30-120 seconds and warm air of 20-30deg.C for 30-120 seconds later. Dried Helianthus tuberosus is stir-fried at 65-70deg.C for 10-30 minutes. Stir-fried Helianthus tuberosus is pulverized to 10-50mesh using a pulverizing device. Petasites japonicus powder 5-10 weight% and Helianthus tuberosus powder 90-95 weight% are mixed. Petasites japonicus powder 0.2g and Helianthus tuberosus powder 1.8g are mixed to pack a 2g tea-bag. Petasites japonicus powder 1-10 weight%, Helianthus tuberosus powder 70-95 weight%, Kalopanax pictus leaf powder 1-10 weight%, Cudrania tricuspidata leaf powder 1-10 weight% and Salvia plebeia R. Br. powder 1-10 weight% are mixed to manufacture a tea mixture. [Reference numerals] (AA) Manufacturing Petasites japonicus powder; (BB) Manufacturing Helianthus tuberosus powder; (CC) Manufacturing Kalopanax pictus leaf powder; (DD) Manufacturing Cudrania tricuspidata leaf powder; (EE) Manufacturing Salvia plebeia R. Br. Powder; (S11) Parboiling Petasites japonicas; (S12) Drying Petasites japonicas; (S13) Pulverizing Petasites japonicas; (S21) Cutting Helianthus tuberosus; (S22) Drying Helianthus tuberosus; (S23) Frying Helianthus tuberosus; (S24) Pulverizing Helianthus tuberosus; (S31) Parboiling Kalopanax pictus leaf; (S32) Drying Kalopanax pictus leaf; (S33) Pulverizing Kalopanax pictus leaf; (S41) Parboiling Cudrania tricuspidata leaf; (S42) Drying Cudrania tricuspidata leaf; (S43) Pulverizing Cudrania tricuspidata leaf; (S51) Parboiling Salvia plebeia R. Br.; (S52) Drying Salvia plebeia R. Br.; (S53) Pulverizing Salvia plebeia R. Br.; (S60) Mixing powder; (S70) Packing tea bags

Description

Tea containing coltsfoot and pork potato and its manufacturing method

The present invention relates to a tea and a method of manufacturing the same containing coltsfoot and pork potatoes, more specifically, tea so that you can easily drink the coltsfoot, pig potatoes, oak, cucurbita, Morel cabbage having a variety of health promotion efficacy Provided in the form, but simple packaging with a tea bag relates to a tea and a method for manufacturing the same can be easily and simply eaten.

The butterbur (petasites japonicus) is a perennial herbaceous plant belonging to the compostae, which grows in the wetlands around the valleys and valleys of sunny mountain slopes in Jeju, Ulleungdo, southern and central regions of China, Japan and Korea. It was also called Kwan-hwa, Bung-du, Sadu-cho, etc. Butterbur grows to a height of 30cm, flowers bloom in May and June, and there is a distinction between male and female. Female trees are white and males are yellow-white. Fruits are aquatic, cylindrical, petiole is edible and edible, and flower ear is used as edible or antitussive. Leaves and defoliants are very bitter, so eat them boiled or boiled. Butterbur leaves contain a variety of vitamins, including vitamin A, but with fewer stems. Butterbur, an alkaline plant rich in calcium, has been widely used for a long time, and it is also used as a medicinal herb in oriental medicine. It has been used for a long time.

The main components of coltsfoot were angelic acid, capronic acid, caprylic acid and procatechuic acid from flowers and petasin and hemicellulose from leaves and stems. In flower buds, sesquiterpenoids fukinanolide, fukinnolide, petasin, and isopetasin were isolated. Recently, sesquiterpenoids eremopetasidione and phenolic compounds petasiphenone and eremophilenolide were separated from root and stem. Pharmacological studies have confirmed the anti-allergic effect of coltsfoot extract in vitro (Choi, 2002, Korean Journal of Food and Nutrition: 382-385.), And pathological observations of rats and mice fed coltsfoot were reported. , 1996, Korean Journal of Veterinary Medicine: 417-428. Lee (2000, Korean Society of Food Science and Technology: 448-453) revealed that petasiphenol isolated from coltsfoot is an ingredient that inhibits apoptosis and antioxidant activity, and Ji (1996) confirmed that immune tissue is increased by administering coltsfoot to rat liver. Choi (2002) reported that butterbur has an antiallergic effect.

However, despite the pharmacological effects as described above, the butterbur has a strong bitter taste and difficult to be applied to various foods, and the method of using the butterbur as an edible food was enough to boil or boil the leaves. Therefore, the development of a variety of foods that can easily ingest the pharmacological ingredients of butterbur, and in particular, the development of easy-to-eat beverages and tea forms were required.

Pork Potato (Hlianthus tuberosus) is a yellow flowering asteraceae that has been introduced as a feed crop and has been eaten as a substitute at one time after the war, but is currently used only slightly for pickles.

These pork potatoes do not contain starch and are excellent in diabetes because they contain about 14% of inulin, a polymer of fructose, as a sugar. In other words, unlike in starch, inulin cannot be digested by human digestive enzymes, and fructose, which is degraded by inulin, is difficult to digest, making it a sweetener that can be provided safely to diabetics. .

Inulin has a function of lowering blood sugar levels, thereby relieving the burden of the pancreas, thereby reviving the function of the pancreas, dieting effects, and moreover, restoring the function of the kidneys.

It has been required to develop a food form that is easy to eat using pork potatoes having such various effects, and in particular, the development of easy-to-eat beverages and tea forms.

Kalopanax pictus NAKAI, also known as Yin-tree, is a deciduous tree belonging to the family Elmaceae, with over 80 genera and 900 species distributed around the world. There are 20 varieties of 8 genus, 14 species, and 5 varieties. The main distributions are Japan, Sakhalin, Okinawa and China. In Korea, the altitude of 100 ~ 1800m in Jeollabuk-do, Gangwon-do, etc.

It grows in the sun at the foot and is known as the central area around 400 ~ 500m above sea level.

In addition, the oak tree contains glycotoxins, carlosatonin, coumarin, essential oils, sugars, gums, and the like glycosides. Also, the oak tree has a taste and acts on rain, stomach, liver, and nerves. The oak bark rain forest liquid is known to show sedation at a customized amount against the central nervous system. have.

The development of a food form that is easy to eat using the oak tree having such various effects has been required, and in particular, the development of an easy-to-eat beverage and tea form using the leaves of the oak tree was required.

Cudrania tricuspidata (Carr.) Bureau ex Lavallee is a deciduous tree belonging to the genus Mulberry family, which is called Guji mulberry, Good thorn, Live mulberry. Root bark, tree bark, bark and leaves of Cudrania japonica contain various ingredients effective for the human body. From now on, Cudrania japonica is a blood pressure lowering agent, tuberculosis depending on the root, bark, stem, leaf, bark, fruit, etc. It has been used as a medicine for antipyretics, antipyretics, expectorants, diuretics, hemostatics, and antiperspirants. It is used for athlete's foot as an antifungal agent and for chronic indigestion due to weakness of digestive organs.

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

In addition, Cudrania japonica contains a flanovoid known to have an anticancer effect, it is widely used since ancient times in the synonym, sense of weakness, herbal wood, etc., which has been used as a medicinal herb, and has been continuously studied in recent years.

The development of a food form that is easy to eat using the cooji mulberry having such various effects was required, in particular, the development of easy to drink and tea form using the leaves of cooji mulberry.

Morel cabbage is a plant that does not have a scientific name yet. In Korea, it is a plant native to southern regions such as Jeonnam and Gyeongnam. Morel cabbage is named after its embossing on leaves, and there are many names in Chinese characters such as Cheongwacho, Seolcho, Mamacho, and Yagachae.

The leaves of Morel cabbage are oval, 2 to 6 centimeters long, 8 to 25 millimeters wide, creep and grow, and in June, many stems of 30 to 50 centimeters are formed, and small purple flowers bloom on each stem. Seeds of color are formed.

Morel cabbage contains various physiological activities such as flavonoids, homoplantaminin, hispiduline, eucaponolin, eucaponolin-7-glucoside, phenolic substances, saponins, and unsaturated fatty acids. It is effective for diarrhea, cough, sputum, asthma, dermatitis, boils, swelling, eczema, itching, bruises, toothache, sore throat and acute tonsillitis.

As described above, the bark cabbage had a variety of efficacy, but because of its unique aroma and bitter taste, it was difficult to be applied to various foods. Therefore, it was required to develop a food form that is easy to eat using morel cabbage having a variety of efficacy, in particular, the development of easy-to-eat beverages and tea forms.

Therefore, the present invention has been made to solve the above-mentioned problems of the prior art, tea packed with tea bags so that you can easily drink the butterbur, pork potato, oak, Cucumber, Morel cabbage having various health promotion efficacy It is an object of the present invention to provide a method for preparing tea (茶) to improve the palatability by reducing the bitter taste of butterbur and morel cabbage, and the aryn taste of pork potatoes.

As a technical means for achieving the above object, the present invention is 1 to 10% by weight of butterbur powder, 70 to 95% by weight of pig potato powder, 1 to 10% by weight of oak leaf powder, 1 to 10% by weight of Cucumber leaf powder, By mixing 1-10 wt% of Morel cabbage powder to provide a tea composition, the deep and rich taste and aroma of each ingredient is maintained, but the bitter taste of butterbur and morel is offset from pork potatoes, and the delicious taste and aroma Provided is a tea that has been enhanced to improve palatability and a method of manufacturing the same.

According to the tea and the preparation method containing the butterbur and pork potato according to the present invention, when the tea is provided by mixing pork potato powder, butterbur powder, oak leaf powder, Cucumber leaf powder, Morel cabbage powder, While the taste and aroma are maintained, bitter taste of butter is offset from the sweet taste of pork, and the taste and aroma of tea are increased by the interaction of each ingredient including butter and pork potato, thereby improving palatability.

In addition, the drying method is applied to maintain the natural color of the nutrients are not destroyed, thereby improving the commercialization of tea.

1 is a process flow diagram for a method for manufacturing tea containing butterbur and pork potato according to an embodiment of the present invention.

The present invention relates to a tea and a method for manufacturing the same containing butter and swiss potatoes, dried and ground buckwheat, pork potatoes, leaves of the oak tree, leaves of Cucumber mulberry, Morel cabbage, respectively, and prepared for a disposable tea bag.

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

Figure 1 shows a process flow diagram for a method for manufacturing tea containing butterbur and pork potato according to an embodiment of the present invention.

As shown in Figure 1, the manufacturing method of tea according to the present invention, manufacturing process of butterbur powder (S11 ~ S13) → manufacturing process of pork potato powder (S21 ~ S24) → manufacturing process of the oak leaf powder (S31 ~ S33) → the manufacturing process of the leaves of Cudrania (S41 ~ S43) → the manufacturing process of Morel cabbage powder (S51 ~ S53) → mixing the powder (S60) → tea bag packaging process (S70).

1. Manufacturing process of butterbur powder (S11 ~ S13)

1) Buttering of butterbur (S11)

After harvesting the butterbur, it is washed thoroughly to remove foreign matter, and then boiled in 100 ° C. boiling water for 20-30 seconds. At this time, 1 to 5 parts by weight of any one or more of sun salt, vinegar, and sake may be further added to 100 parts by weight of the boiling water.

The butterburs, which have been soaked in boiling water in this way, the color is strengthened, impurities are removed and sterilized, the bitter taste of butterbur can be obtained to some extent.

If the poaching time is less than 20 seconds, the impregnation effect is insignificant, such as impurity removal and sterilization is not performed. If the poaching time is more than 30 seconds, the butterbur leaves are discolored or the nutrients are destroyed. Problems such as loss of fragrance occur.

2) drying process of butterbur (S12)

The butterbur which has passed through the dehydration process (S11) is then subjected to a drying process, and the drying method is a cold / heat drying method. That is, the butterbur is put into a cold / heat dryer and supplied with cold air of 2 to 10 ° C. for 30 to 120 seconds, and then again from a drying process in which a hot air of 20 to 30 ° C. is supplied for 30 to 120 seconds. Complete drying takes 20-30 hours.

The butterburs dried using the cold / heat drying method as described above prevent nutrient destruction, maintain the natural color, and are dried in a drying device where foreign substances are blocked. To provide.

If the hot air lasts too long in the drying conditions, the nutrients of butterbur may be destroyed or the natural color may be lost. If the cold air lasts too long, the drying may not be performed properly. Most preferably, 20 to 30 hours of drying may be performed under conditions where the warm air is repeatedly maintained.

3) grinding process of butterbur (S13)

The butterbur which has undergone the drying process (S12) in the above is then subjected to grinding to obtain the butterbur powder. At this time, the butterbur is preferably crushed to a size of 10 ~ 50mesh using a grinder, if the size of the butterbur powder is crushed to a size larger than 10mesh takes a long time to extract the components useful for various health promotion when leaching in water , When the crushed to a size smaller than 50mesh butterbur powder is pulled out of the tea bag packaging such as non-woven fabrics, the sediment is generated when extracted with tea, which may cause a decrease in the taste and flavor of the tea.

2. Manufacturing process of pork potato powder (S21 ~ S24)

The tea according to the present invention can be added to the pork potato and offset the bitter taste of butterbur and Morel cabbage, can increase the sweet and sweet taste from natural ingredients, and can be enhanced nutritional ingredients.

1) Preparation process of pork potato ingredients (S21)

Pork potatoes are collected between October and November when growth is slow and remove foreign substances by washing. After that, slice the pork potatoes 3 to 10㎜ thick to prepare the material. At this time, if the thickness of the pork potato is less than 3mm, because the thickness is too thin, the pork potato can be easily burned in the roasting step to be carried out later, and there is a problem that it breaks well. Since the thickness is too thick, a large amount of time is required during the drying step or the roasting step, and it is difficult to evenly dry, resulting in poor workability.

2) Drying process of pork potato (S22)

Pork potato prepared by slicing thinly through the material preparation process (S21) is subjected to a drying process, the drying method is cold, heat drying method is applied. In other words, the pork potato is put into a cold and heat dryer and supplied with cold air at 2 to 10 ° C. for 30 to 120 seconds, and then again in a drying process where hot air at 20 to 30 ° C. is supplied for 30 to 120 seconds. Drying takes place from 20 to 30 hours.

Pork potato dried from the cold / heat drying method as described above prevents nutrient destruction, maintains the original color, and it is dried in a drying device where inflow of foreign substances is blocked, but it has the same commercial effect as dried in nature. To provide.

If the hot air lasts for too long under the drying conditions, the nutrients of the pork potato may be destroyed or the natural color may be lost. If the cold air lasts too long, the drying may not be performed properly. Most preferably, 20-30 hours of drying may be performed under conditions in which the excessive warm air is repeated repeatedly.

3) Roasting Pork Potato (S23)

In the above-mentioned drying process (S22) of the pork potato goes through the roasting step, the roasting step of the pig potato deactivates the enzyme in the pig potato, eliminating the unique flavor of the pork potato, the unique flavor and taste of the pork potato better Make it alive At this time, the roasting step is preferably performed for a long time at a low temperature or a short time at a high temperature.

Specifically, when roasting for a long time at a low temperature in the roasting step of the present invention, roasting pork for 10 minutes to 30 minutes at 65 ~ 70 ℃ without the carbonization of the pork potato is lost, the flavor is reduced by the unique flavor of pork It is preferable because it can prevent that.

Or when roasting for a short time at a high temperature in the roasting step, it is preferable to roast pork potatoes for 3 minutes to 10 minutes at 80 ~ 120 ℃.

If the roasting temperature of the pork potato exceeds 120 ℃, when roasted for more than 10 minutes, carbonization occurs and the flavor of the pork potato powder is lowered due to the taste and flavor, conversely for less than 3 minutes at a temperature of less than 80 ℃ If you fry the potatoes, you won't have enough roasting, so the pork flavor of the potatoes does not go away.

4) Smashing Pork Potato (S24)

Pork potato after the roasting process (S23) in the above to obtain a pig potato powder by the grinding process. In this case, it is preferable to grind the pork potato to a size of 10 ~ 50 mesh using a grinder, if the size of the pork potato powder is crushed to a size larger than 10 mesh, such as anti-diabetic activity having an inhibitory activity from swine potatoes when leaching in water It takes too long to extract various ingredients including ingredients, and when it is crushed to a size smaller than 50mesh, the pork potato powder is thrown out of the tea bag packaging such as non-woven fabric and sediment is generated when it is extracted with tea. There is a problem that may decrease the degree of preference.

3. Manufacturing process of the oak leaf powder (S31 ~ S33)

1) Preparation of oak leaf material (S31)

After harvesting the oak leaves, clean them to remove foreign substances, and then boil them in 100 ℃ boiling water for 20-30 seconds. At this time, 1 to 5 parts by weight of any one or more of sun salt, vinegar, and sake may be further added to 100 parts by weight of the boiling water. Thus, the leaves of the oak, which have been boiled in boiling water, are strengthened in color, and impurities can be removed and sterilized.

If the poaching time is less than 20 seconds, the effect of poaching is insignificant, such as impurity removal and sterilization, and when the poaching time exceeds 30 seconds, the leaves of the oak are discolored, the nutrients are destroyed, and the unique aroma of Problems such as loss.

2) Drying process of the oak leaf (S32)

The oak leaves which have undergone the poaching process (S31) in the above go through a drying process, and the drying method is cold and heat drying. That is, the leaves of the oak tree are put in a cold / heat dryer and supplied with cold air at 2 to 10 ° C. for 30 to 120 seconds, and then again in a drying process where hot air at 20 to 30 ° C. is supplied for 30 to 120 seconds. From 20 to 30 hours of complete drying.

The oak leaves dried using the cold and heat drying methods as described above prevent nutrient destruction, maintain natural color, and are dried in a drying device where foreign substances are blocked, but dried in nature. Provide effect.

If the hot air lasts too long in the drying conditions, the nutrients of the oak leaves may be destroyed or the natural color may be lost. If the cold wind lasts too long, the drying may not be performed properly. Most preferably, 20-30 hours of drying may be performed under conditions in which the excessive warm air is repeated repeatedly.

3) Crushing process of the oak leaf (S33)

The oak leaves undergoing the drying process (S32) in the above to obtain the oak leaf powder through the grinding process. At this time, it is preferable that the leaves of the oak tree are crushed to a size of 10 to 50 mesh using a grinder. When the size of the oak leaf powder is crushed to a size larger than 10 mesh, it is too long to extract components useful for various health promotion when leaching in water. When crushed to a size smaller than 50mesh, the oak leaf powder is thrown out of the tea bag wrapping paper such as nonwoven fabric, and a precipitate is generated when extracted with tea, which may lower the taste and flavor of tea.

4. Manufacturing Process of Cucumber Leaf Powder (S41 ~ S43)

1) Preparation of Cudrania Leaf Material (S41)

After harvesting the leaves of Cucumber, wash clean to remove foreign substances, and then, boil for 20 to 30 seconds in 100 ℃ boiling water. At this time, 1 to 5 parts by weight of any one or more of sun salt, vinegar, and sake may be further added to 100 parts by weight of the boiling water. In this way, the leaves of Koji mulberry leaves that have been boiled in boiling water are strengthened in color, and impurities can be removed and sterilized.

If the time is less than 20 seconds, the effect of removing the impurities and the sterilization is insignificant. If the time is more than 30 seconds, the leaves of Koji leaves are discolored or the nutrients are destroyed. Problems such as loss of fragrance occur.

2) drying process of leaves

After the decoction process (S41) in the Koji mulberry leaves go through a drying process, the drying method is cold, heat drying method is applied. In other words, the leaves of Cudrania are put in a cold / heat dryer and supplied with cold air at 2 to 10 ° C. for 30 to 120 seconds, and then dried repeatedly with hot air at 20 to 30 ° C. for 30 to 120 seconds. Complete drying takes 20-30 hours from the process.

Kudji mulberry leaves dried using the cold and heat drying method as described above to prevent the destruction of nutrients, to maintain the original color of nature, and to dry in a drying device that is blocked from the inflow of foreign substances, but the same product as dried in nature Provides an enemy effect.

If the hot air lasts for too long under the drying conditions, the nutrients of the leaves of Cucumis japonica may be destroyed or the natural color may be lost. If the cold wind lasts too long, the drying may not be performed properly. Most preferably, 20-30 hours of drying may be performed under conditions in which cold and warm air are repeatedly maintained.

3) Grinding process of Cudrania leaves (S43)

In the above drying step (S42) kkujija leaves leaves through the crushing process to obtain a kkujimi leaf powder. At this time, it is preferable to grind the leaves of Cucumber tree to a size of 10 to 50 mesh using a grinder. When the size of Cucumber leaf powder is crushed to a size larger than 10 mesh, it is too long to extract useful ingredients for various health promotion when leaching in water. When it takes time and is crushed to a size smaller than 50mesh, the leaves of Cucumis mulberry leaves out of the tea bag packaging such as non-woven fabrics, and sediment is generated when extracted with tea, which may lower the taste and flavor of tea. have.

5. Manufacturing Process of Morel Cabbage Powder (S51 ~ S53)

1) Preparation of Morel Cabbage (S51)

After harvesting morel cabbage, wash it clean to remove foreign substances, and then, boiled in 100 ℃ boiling water for 20-30 seconds. At this time, 1 to 5 parts by weight of any one or more of sun salt, vinegar, and sake may be further added to 100 parts by weight of the boiling water. In this manner, boiled boiled cabbage boiled in water, its color is strengthened, impurities are removed and sterilized, and the bitter taste of morel can be removed to some extent.

If the time is less than 20 seconds to remove the impurities and the sterilization effect is not performed, such as the impregnation effect is insignificant, if the time is more than 30 seconds the color of the red pepper cabbage discoloration, nutrients are destroyed, inherent Problems such as loss of fragrance occur.

2) Drying Morel Cabbage (S52)

The bovine cabbage, which has undergone the pouring process (S51) above, is subjected to a drying process, and the drying method is cold or heat drying. In other words, the bark cabbage is put into a cold and heat dryer, the cold air of 2 ~ 10 ℃ is supplied for 30 to 120 seconds, the drying process is repeated again the method of supplying hot air of 20 ~ 30 ℃ for 30 ~ 120 seconds again From 20 to 30 hours of complete drying.

The bark cabbage dried using the cold and heat drying method as described above prevents the destruction of nutrients, maintains the original color, and is dried in a drying device where inflow of foreign substances is prevented, but it is commercially dried. Provide effect.

If the hot air lasts for too long under the drying conditions, the nutrients of the bark cabbage may be destroyed or the natural color may be lost. If the cold wind lasts too long, the drying may not be performed properly. Most preferably, 20-30 hours of drying may be performed under conditions in which the excessive warm air is repeated repeatedly.

3) Grinding of Morel Cabbage (S53)

After the above-mentioned drying step (S52) Gompo cabbage is obtained through the grinding process Gompo cabbage powder. At this time, it is preferable to grind the morel cabbage into the size of 10 ~ 50mesh using a grinder, if the size of the morel cabbage powder is crushed to a size larger than 10mesh is too long time to extract the components useful for various health promotion when leaching in water When the crushed to a size smaller than 50mesh, the Gochu cabbage powder is pulled out of the tea bag packaging such as non-woven fabrics, the sediment is generated when extracted into the tea, there is a problem that the taste and flavor of the tea may be lowered.

6. Mixing process of powder (S60)

The butterbur powder, pork potato powder, oak leaf powder, cucurbita leaf powder, and morel cabbage powder obtained from the above process are mixed at an appropriate ratio in consideration of preference.

According to one embodiment of the present invention, the tea mixture may be composed of 100% by weight of the butterbur powder, including 5 ~ 10% by weight, pork potato powder 90 ~ 95% by weight.

According to another embodiment of the present invention, the tea mixture is 1 to 10% by weight of butterbur powder, 70 to 95% by weight of pork potato powder, 1 to 10% by weight of oak leaf powder, Cucumber leaf relative to 100% by weight of the tea mixture. 1 to 10% by weight of powder, 1-10% by weight of morel cabbage powder may be included.

If the content of butterbur powder is contained in less than 1% by weight, the taste, aroma and nutritional effect of the butterbur are insignificant and not good. If the content of butterbur powder is contained in excess of 10% by weight, the bitter taste of butterbur becomes stronger, There is a problem that can be degraded.

When the content of the pork potato powder is less than 70% by weight, the sweetness and inherent sweetness of the pork potato is reduced, the bitter taste of butterbur and Morel cabbage cannot be offset, and the content of the pork potato powder is 95% by weight. When included in excess, the sweet and peculiar Arin taste of pork potatoes is stronger, which may lower the preference.

If the content of the oak leaf powder is less than 1% by weight, the taste and aroma of the oak leaf and the effect of increasing nutrition are not good, and if the content of the oak leaf powder exceeds 10% by weight, There is a problem that the fragrance is stronger and can not be harmonized with other additives and thus the palatability is reduced.

If the content of the Cudrania leaf powder is contained in less than 1% by weight, the taste and aroma and nutritional effect of the Cudrania leaf is not good enough, and if the content of the Cudrania leaf powder exceeds 10% by weight There is a problem that the taste and aroma of the leaves become stronger so that they do not blend with other additives and the palatability thereof is lowered accordingly.

If the content of Morel cabbage powder is contained in less than 1% by weight, the taste and flavor of the morel cabbage and the effect of nutritional increase is insignificant, and if the content of Morel cabbage powder exceeds 10% by weight the bitter taste of Morel cabbage There is a problem that the strongness can be lowered.

7. Tea bag packaging process (S70)

The tea mixture obtained through the mixing process (S60) as described above was put in a tea bag container so that you can easily eat tea.

At this time, the tea mixture contained in the tea bag container is 2g in total, 0.2g butterbur powder, 1.8g of pork potato powder is mixed, or 0.1g butterbur powder, 1.6g pork leaf powder, 0.1g oak leaf 0.1g g, Cucurbita leaf powder 0.1g, 0.1g Morel cabbage powder may be mixed composition.

Tea bags packaged in the above capacity is equivalent to the capacity to provide the most ideal taste and aroma when eating a cup of tea 100-200ml of water, which makes it easy to eat tea. By providing the ideal taste and aroma, not only the taste can be improved but also the convenience can be improved.

≪ Example 1 >

Step 1: After harvesting 400 g of butterbur, it was washed thoroughly, and then boiled in 100 ° C. boiling water for 30 seconds.

Step 2: The butterbur, which has been steamed, is put into a cold / heat drier for 4 seconds of cold air at 60 ° C, and then supplied with 30 ° C of hot air for 60 seconds for 24 hours. Dried.

Step 3: The completely dried butterbur was ground to 20mesh size to obtain 20g of butterbur powder.

Step 4: After harvesting 900 g of pork potatoes, and washed clean, sliced to 3 ~ 10㎜ thickness to prepare the material.

Step 5: Thinly sliced pork potatoes are dried in a cold / heat dryer for 4 hours, and cold air at 4 ° C. is supplied for 60 seconds, and then dried for 24 hours from a drying process in which hot air at 30 ° C. is supplied for 60 seconds. It was.

Step 6: The dried pork potato was roasted for 20 minutes in a 70 ° C stir-frying pan.

Step 7: Roasted pork potato was pulverized to 20mesh to obtain 180g of pork potato powder.

Step 8: 20 g of butterbur powder and 180 g of pork potato powder were mixed to obtain 200 g of a tea mixture.

Step 9: 200g of the tea mixture obtained above was divided and packaged in a tea bag container, but a total of 100 tea bags were prepared in such a way that one tea bag container contained a 2g amount of tea mixture.

<Example 2>

Step 1: After harvesting 200 g of butterbur, it was washed thoroughly, and then boiled in 100 ° C. boiling water for 30 seconds.

Step 2: The butterbur, which has been steamed, is put into a cold / heat drier for 4 seconds of cold air at 60 ° C, and then supplied with 30 ° C of hot air for 60 seconds for 24 hours. Dried.

Step 3: The completely dried butterbur was ground to 20mesh size to obtain 10g of butterbur powder.

Step 4: After harvesting 800 g of pork potatoes, washed clean, and sliced to 3 ~ 10㎜ thickness to prepare the material.

Step 5: Thinly sliced pork potatoes are dried in a cold / heat dryer for 4 hours, and cold air at 4 ° C. is supplied for 60 seconds, and then dried for 24 hours from a drying process in which hot air at 30 ° C. is supplied for 60 seconds. It was.

Step 6: The dried pork potato was roasted for 20 minutes in a 70 ° C stir-frying pan.

Step 7: Roasted pork potatoes were pulverized to 20mesh to obtain 160g of pork potato powder.

Step 8: After harvesting 200 g of oak leaves, they were washed clean, and then boiled in 100 ° C. boiling water for 30 seconds.

Step 9: The leaves of the dried oak tree are put in a cold / heat dryer and supplied with cold air at 4 ° C. for 60 seconds, and then again with 30 ° C. hot air for 60 seconds. Dried over.

Step 10: The completely dried oak leaves were pulverized to 20mesh to obtain 10 g of oak leaf powder.

Step 11: After harvesting 200 g of leaves of Cucumber tree, it was washed clean, and then boiled in 100 ° C. boiling water for 30 seconds.

Step 12: After passing through the decoction, the leaves of Cucumis japonica are put into a cold / heat dryer, and the cold air of 4 ° C. is supplied for 60 seconds, and then the hot air of 30 ° C. is supplied for 60 seconds. Dried for hours.

Step 13: Completely dried Cucumber leaf was pulverized to 20mesh size to obtain 10g Cucumber leaf powder.

Step 14: After harvesting 200 g of Morel cabbage, washed thoroughly, and boiled for 30 seconds in boiling water at 100 ℃.

Step 15: The boiled cabbage, which has been boiled, is put into a cold / heat dryer and supplied with cold air at 4 ° C. for 60 seconds, and then again with 30 ° C. hot air for 60 seconds. Dried over.

Step 16: Completely dried Morel cabbage was ground to 20mesh size to obtain 10g Morel cabbage powder.

Step 17: 10 g of butterbur powder, 160 g of pork potato powder, 10 g of oak leaf powder, 10 g of Cucumber leaf powder, and 10 g of Morel cabbage powder were mixed to obtain 200 g of a tea mixture.

Step 18: 200g of the tea mixture obtained above was divided and packaged in a tea bag container, but a total of 100 tea bags were prepared by allowing a tea mixture of 2g to be accommodated in one tea bag container.

<Comparative Example>

Step 1: After harvesting 800 g of pork potatoes and washed clean, sliced to a thickness of 3 ~ 10㎜ to prepare the material.

Step 2: Thinly sliced pork potatoes are dried in a cold / heat dryer for 24 hours after 4 ° C. cold air is supplied for 60 seconds, and then 30 ° C. hot air is supplied for 60 seconds. It was.

Step 3: The dried pork potato was roasted for 20 minutes in a 70 ° C stir-frying pan.

Step 4: Roasted pork potatoes were pulverized to 20mesh size to obtain 160g of pork potato powder.

Step 5: Packing 160g of the pork potato powder divided into a tea bag container, but a total of 80 pig potato tea (茶) tea bags were prepared in such a way that one tea bag container accommodates 2g of pork potato powder.

<Experimental Example> Sensory evaluation

Sensory evaluation was performed on the mixed tea prepared in Example 1 and Example 2 and the pork potato tea prepared in Comparative Example. The examiners selected 30 ordinary people who were interested in the experiment and the appropriateness of the test, explained the purpose of the experiment, conducted the necessary training, and followed the 5 point scaling method.

Inspectors were given one tea bag (2 g) for each tea produced in Example 1 and Example 2, and one tea bag (2 g) for pork potato tea prepared in Comparative Example at 80 ° C. After 100 minutes of hot water, each sample was soaked for 3 minutes and then tasted. The taste, aroma, and overall preference were scored according to the following five-point scale method according to the following criteria. Table 1 shows.

5 points | pieces: The taste and aroma are outstanding. 4 points | pieces: Excellent taste and aroma

3 points | pieces: Taste and aroma are common. 2 points | pieces: Bad taste and aroma

1 point | piece: Very bad taste and aroma.

  flavor   incense   Overall likelihood   Example 1   4.5   4.6   4.6   Example 2   4.5   4.8   4.7   Comparative example   3.2   3.4   3.4

As such, when tea is made from powdered tea bags made only of pork potatoes prepared through the comparative example, the tea has a distinctive taste, but the taste and aroma and overall taste are still high. I did not receive a score.

On the other hand, when tea was made from tea bags made by mixing buttermilk powder with swine potato powder as in Example 1, the tea's unique arin flavor was canceled from the taste and aroma of butterbur and the overall taste and aroma Differentiated from beverages, preference was evaluated. Thus, Example 1 was able to get a high score in both taste and aroma, overall preference.

In addition, when tea was made with tea bags made by mixing pork potato powder, coltsfoot powder, oak leaf powder, cucurbita leaf powder, and morel cabbage powder as in Example 2, each of the ingredients and interaction of butterbur and morel It was found that the bitter taste of Chinese cabbage was offset, the taste and aroma were enhanced, and the arin taste peculiar to the pork potato was also offset. The overall taste and aroma were differentiated from the conventional tea drinks, and the taste was evaluated to be improved. Thus, Example 2 was able to get a high score in both taste and aroma, overall preference.

As described above, although the technical idea of the present invention has been described with reference to the preferred embodiments, those skilled in the art will be able to vary the present invention without departing from the spirit and scope of the present invention as set forth in the claims below. Can be modified and changed.

Claims (4)

After harvesting the butterbur and washing, step 1 to boil in 100 ℃ boiling water for 20-30 seconds; The butterburs, which have been steamed in the first step, are put in a cold / heat dryer, and the cold air of 2 to 10 ° C. is supplied for 30 to 120 seconds, and the hot air of 20 to 30 ° C. is then supplied for 30 to 120 seconds. Two steps of drying for 20 to 30 hours from a repetitive process; And the step of manufacturing the butterbur powder comprising; three steps of grinding the butterbur which has been dried in the second step to a size of 10 ~ 50mesh using a grinder;
Harvesting and then washing the pork potatoes, and thinning it to a thickness of 3 to 10 mm to prepare ingredients; In step 4, the thinly sliced pork potatoes are put into a cold / heat dryer, and the cold air of 2 to 10 ° C. is supplied for 30 to 120 seconds, and then the hot air of 20 to 30 ° C. is again supplied for 30 to 120 seconds. 5 steps of drying for 20 to 30 hours from the process consisting of; 6 steps to roast pork dried in step 5 at 65 ~ 70 ℃ 10 minutes to 30 minutes; And a step of pulverizing the roasted pork potato in the step 6 using a grinder to a size of 10 to 50 mesh;
The step of mixing the butterbur powder 5 ~ 10% by weight, and 90 ~ 95% by weight of the pork potato powder to obtain a total of 100% by weight of the tea mixture; Manufacturing method.
Tea bag packaging 2g tea mixture obtained by mixing 0.2g of butterbur powder obtained by grinding dried butterbur into 10-50 mesh size and 1.8g of pork potato powder obtained by grinding dried pork potato into 10-50 mesh size Tea containing butterbur and pork potato, characterized in that.
After harvesting the butterbur and washing, step 1 to boil in 100 ℃ boiling water for 20-30 seconds; The butterburs, which have been steamed in the first step, are put in a cold / heat dryer, and the cold air of 2 to 10 ° C. is supplied for 30 to 120 seconds, and the hot air of 20 to 30 ° C. is then supplied for 30 to 120 seconds. Two steps of drying for 20 to 30 hours from a repetitive process; And the step of manufacturing the butterbur powder comprising; three steps of grinding the butterbur which has been dried in the second step to a size of 10 ~ 50mesh using a grinder;
Harvesting and then washing the pork potatoes, and thinning it to a thickness of 3 to 10 mm to prepare ingredients; In step 4, the thinly sliced pork potatoes are put into a cold / heat dryer, and the cold air of 2 to 10 ° C. is supplied for 30 to 120 seconds, and then the hot air of 20 to 30 ° C. is again supplied for 30 to 120 seconds. 5 steps of drying for 20 to 30 hours from the process consisting of; Step 6 performing a roasting process for 10 minutes to 30 minutes at 65 ~ 70 ℃ dried pork potatoes in the step 5; And a step of pulverizing the roasted pork potato in the step 6 using a grinder to a size of 10 to 50 mesh;
Harvesting and washing the oak leaves, 8 steps of boiling in 100 ℃ boiling water for 20-30 seconds; In the step 8, the leaves of the oak tree, which have been poached in the step 8, are put in a cold / heat dryer, and the cold air of 2 to 10 ° C. is supplied for 30 to 120 seconds, and the hot air of 20 to 30 ° C. is then supplied for 30 to 120 seconds. 9 steps of drying for 20 to 30 hours from the repetitive process; The manufacturing process of the oak leaf powder comprising; 10 steps of grinding the oak leaves after the drying process in step 9 to a size of 10 ~ 50mesh using a grinder;
After harvesting the leaves of Koji leaves, wash, step 11, boiled in 100 ℃ boiling water for 20-30 seconds; In the step 11, the zigzag leaf, which has been poached in the above step, is put into a cold / heat dryer, and cold air of 2 to 10 ° C. is supplied for 30 to 120 seconds, and then hot air of 20 to 30 ° C. is supplied for 30 to 120 seconds. 12 steps of drying for 20 to 30 hours from the process repeatedly made; The manufacturing process of the kkujija leaf powder comprising; 13 steps of crushing the dried kkujija leaves in a step 12 using a grinder to a size of 10 ~ 50mesh;
Harvest after washing the morel cabbage, 14 steps of boiling in 100 ℃ boiling water for 20-30 seconds; In the step 14, after adding the boiled cabbage, which has been boiled in step 14, to a cold / heat dryer, the cold air of 2 to 10 ° C. is supplied for 30 to 120 seconds, and then the hot air of 20 to 30 ° C. is supplied for 30 to 120 seconds. 15 steps of drying for 20 to 30 hours from the repetitive process; The process of manufacturing the Morel cabbage powder comprising; 16 steps of grinding the morel cabbage after drying in step 15 to a size of 10 ~ 50mesh using a grinder;
Tea mixture by mixing the butterbur powder 1 ~ 10% by weight, pig potato powder 70 ~ 95% by weight, oak leaf powder 1 ~ 10% by weight, Cucumber leaf powder 1 ~ 10% by weight, Morel cabbage powder 1 ~ 10% by weight 17 steps to obtain a total of 100% by weight; manufacturing method of tea containing butterbur and pork potato, characterized in that comprises.
0.1g of butterbur powder obtained by grinding dried butterbur to 10-50mesh size, 1.6g of pork potato powder obtained by grinding dried pork potato to 10-50mesh size, and dried oak leaves to 10-50mesh size 0.1 g of the oak leaf powder obtained by pulverization, 0.1 g of the champignon leaf powder obtained by pulverizing dried Cucumber leaf to 10-50 mesh size, and the morel cabbage obtained by grinding the dried Morel cabbage into 10-50 mesh size Tea containing butterbur and pork potato, characterized in that the tea bag packaging 2g tea mixture obtained by mixing 0.1g powder.

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