KR101254864B1 - Method for manufacturing a radish tea and the products thereof - Google Patents

Abstract

The present invention can be preserved without destroying various enzymes and nutrients contained in radish, and then dried at low temperature, steamed at high temperature, placed in virtuous virtue, rubbed and steamed at high temperature, repeated at high temperature, and steamed at high temperature. The present invention relates to a method of preparing a tea-free tea and a tea produced by the method by allowing the tea to be used as a tea by keeping the original taste and aroma of the radish as it is after it is repeatedly repeated a number of times.
Radish chacha according to the present invention, the washing step of removing radish cultivated by the organic method and washing with a washer without removing the peel; Radish washed in the washing process using a cutter 1cm in width, 1cm in length, 0.5cm in height square, three sides each 1cm, 0.5cm in height equilateral triangle, 2cm in width, 1cm in height, 0.5cm in height Cutting process of cutting radish finely cut into any one form of rectangular pillar of; A drying step of drying the radish cut in the cutting step for 60 hours using a dryer at 60 ° C .; Steaming step steaming the radish dried in the drying step with steam of boiling water 200 ℃ using a steamer; A bibim process of rubbing the radish steamed in the thickening step in a circular virtue woven into a crest; A steaming step of putting the radish rubbed in the bibim process in a steaming pot at 230 ° C. for 5 minutes; The steaming process steamed in the steaming process using a steaming pot steamed steam for 200 minutes with steam of 200 ℃ boiling process → round virtue woven in a crepe house and rubbed for 5 minutes → Bibim process in 230 ℃ steaming pot and steamed for 5 minutes A thickener-bibim-bitum repetition step of repeating the process twice in the same manner according to the process order; After the steaming-bibim-beep repeating process using a steaming pot steaming steam for 200 minutes with steam at 200 ℃ boiling process → 230 ℃ in a steaming pot and steamed for 5 minutes in the same manner followed by a plurality of steaming process A thickening-swelling repeating step of repeating successively the number of times; Natural ripening step of putting the radish through the repeating-wetting repetition process in a shaded ripening room for 7 days naturally at a temperature of 28 ℃; Steamed for 2 hours at the temperature of 100 ℃ steamed radish after the natural ripening process and the fragrance treatment and drying process to remove more than 99% by weight of moisture contained in the radish at the same time; It is manufactured by.

Description

Method for manufacturing a radish tea and a method produced by the method

The present invention relates to a method for manufacturing a tea and a tea prepared by the method, and more particularly, dried at a low temperature and steamed at a high temperature so as to be preserved without destroying various enzymes and nutrients contained in the radish. Repeat the steaming at high temperature and steam it at high temperature and repeat the steaming at high temperature a number of times, and then dry it by fragrance treatment to preserve the original taste and aroma of radish as it is used as tea. It relates to a method of manufacturing a tea-free and to a tea produced by the method.

In general, radish is mainly used for the production of kimchi, radish radish, dried radish, etc., and is also used in cooking.

Radish is mostly composed of water, but it has been very beneficial since it has been called the food of immortality long before the recent scientific scientific discovery. Radish has long been known for its indigestion, sputum, and cough. In addition, it has been used as a medicine as well as food because it has various beneficial effects. Indeed, the herbal medicine nabok recorded in Dongbogam is known as radish and it is known that radish acts on menopause, stomach and stomach, promotes digestion and tonic effects, and detoxifies and detoxifies the phlegm. Thirsty symptoms, sore throat, dysentery, nosebleeds, headache, sputum, cough, plantings, etc. Dried radish, sweet or eat juice. In addition, it is known that it helps metabolism, promotes blood circulation, prevents and resolves hypertension, chronic bronchitis, diabetes, cerebral hemorrhage, cold stamina and neuralgia.

In addition to various digestive enzymes such as amylase (diastase) and glycosidase, radish is rich in oxidase, enzymes that break down urea to make ammonia, and catalases that break down hydrogen peroxide that is harmful to the human body. It is a food rich in nutrients and dietary fiber and moisture.

 However, until now, radish is mainly used as a food ingredient for corrosion in the food field, and the development of food based on radish is insufficient.

In this situation, the Republic of Korea Patent No. 10-0682626 'No drink and its preparation method' is 10% by weight of radish extract, wormwood extract 10% by weight, melon extract 6% by weight, pear extract 2% by weight, vitamin C 0.5% by weight, It relates to a non-drink beverage containing 0.1% by weight citric acid, 5% by weight fructose, 2% by weight oligosaccharide and water, the method for preparing the same by cutting and grinding the radish, garland chrysanthemum and melon, respectively, to obtain juice; Acquiring the obtained juice by hot water at 90 to 100 ° C. for 5 to 10 minutes and filtering to obtain an extract; Preparing a primary mixture by adding wormwood extract, melon extract, and pear extract to radish extract; Preparing a secondary mixture by adding vitamin C, citric acid, fructose and oligosaccharides to the primary mixture; And sterilizing the secondary mixture, but it is significant that it is simply added to radish rather than a healthy drink using pure radish. There is an additional flavor by various ingredients. In addition, various enzymes and nutrients contained in radish have a property of being destroyed at high temperature, but pharmacological components of radish, wormwood, melon, and pear are destroyed in the process of hot water at 100 ° C.

Therefore, a method of preparing a tea that can be preserved without destroying various enzymes and nutrients contained in the radish by eliminating the above problems and appropriately treating radishes is disclosed. Attempts to develop a tea-free product that can be processed and used as a taste of nature's radish and refreshing tea have not been successful.

The present invention was devised to solve the above problems, and dried at low temperature and steamed at a high temperature so as to preserve the various enzymes and nutrients contained in radish without destruction by pure organic cultivation grown in organic farming method Continuously repeat the steaming at high temperature, steam it again at high temperature, and repeatedly repeat the steaming at high temperature a number of times, and then dry it by flavoring to remove the spicy aroma, including the peculiar spicy taste of radish, and at the same time remove various enzymes and nutrients contained in the radish. It is an object of the present invention to provide a method of preparing a tea-free tea and extracting the tea produced by the method so that it can be used as a tea with a refreshing feeling as extracted from the natural radish taste.

The tea-less manufacturing method and the tea-less produced by the method for solving the above problems,

Washing process to remove the radish cultivated by the organic method and wash with a washer without removing the peel;

Radish washed in the washing process using a cutter 1cm in width, 1cm in length, 0.5cm in height square, three sides each 1cm, 0.5cm in height equilateral triangle, 2cm in width, 1cm in height, 0.5cm in height Cutting process of cutting radish finely cut into any one form of rectangular pillar of;

A drying step of drying the radish cut in the cutting step for 60 hours using a dryer at 60 ° C .;

Steaming step steaming the radish dried in the drying step with steam of boiling water 200 ℃ using a steamer;

A bibim process of rubbing the radish steamed in the thickening step in a circular virtue woven into a crest;

A steaming step of putting the radish rubbed in the bibim process in a steaming pot at 230 ° C. for 5 minutes;

The steaming process steamed in the steaming process using a steaming pot steamed steam for 200 minutes with steam of 200 ℃ boiling process → round virtue woven in a crepe house and rubbed for 5 minutes → Bibim process in 230 ℃ steaming pot and steamed for 5 minutes A thickener-bibim-bitum repetition step of repeating the process twice in the same manner according to the process order;

After the steaming-bibim-beep repeating process using a steaming pot steaming steam for 200 minutes with steam at 200 ℃ boiling process → 230 ℃ in a steaming pot and steamed for 5 minutes in the same manner followed by a plurality of steaming process A thickening-swelling repeating step of repeating successively the number of times;

Natural ripening step of putting the radish through the repeating-wetting repetition process in a shaded ripening room for 7 days naturally at a temperature of 28 ℃;

Steamed for 2 hours at a temperature of 100 ℃ steamed radish after the natural ripening process and at the same time the fragrance treatment and drying step to remove more than 99% by weight of moisture contained in the radish; Are manufactured.

In addition, the number of successive repetitions of the thickening-wetting repetition process is produced, characterized in that 7 to 9 times.

According to the method of manufacturing the tea of the present invention and the tea prepared by the method, the radish cut after washing is dried at a low temperature to prevent destruction of various enzymes and nutrients contained in the radish at high temperature, and steamed radish steamed into a crest. By placing it on a round virtue and rubbing it, the Bacillus bacterium contained in the cactus can be used to save the taste of the tea. By repeating it continuously, it is dried by fragrance treatment to remove the spicy aroma including the peculiar spicy taste of radish and at the same time, it quickly makes various enzymes and nutrients contained in radish, so it can be used as a tea with a refreshing taste. As a healthy tea of natural vegetables with no added chemicals Since the taste and aroma of lotus are preserved as it is, it has a useful effect to increase the health of people's lives that are polluted by acidification and pollution.

1 is a process flow diagram illustrating a stepless manufacturing method according to the present invention
Figure 2 is a substitute for a photograph of a chariot prepared according to an embodiment of the present invention

Hereinafter, with reference to the accompanying drawings will be described in detail a preferred embodiment of the stepless manufacturing method of the present invention.

First, the embodiments of the present invention may be modified in various forms, and the scope of the present invention should not be construed as being limited to the embodiments described in detail below, and the same members in the drawings are denoted by the same reference numerals. It should be noted that detailed descriptions of well-known functions and configurations that are determined to unnecessarily obscure the subject matter of the present invention are omitted.

1 is a process flow diagram illustrating a stepless manufacturing method according to the present invention, Figure 2 is a drawing substitute photo of a stepless prepared according to an embodiment of the present invention.

The stepless manufacturing method according to the invention will be described in more detail according to the manufacturing process sequence as follows.

1. Cleaning process (S10)

Radish cultivated by the organic method removes radish leaves and is washed with a washer without removing the bark, and is washed with purified water to remove foreign substances and microorganisms, including soil remaining in the radish skin.

2. Cutting process (S20)

In the cutting process of cutting the washed radish, the radish washed in the washing step (S10) using a cutter to cut finely cut radish into a predetermined size. At this time, the washed radish is cut into small pieces in the form of a square pillar, an equilateral triangular prism, and a rectangular prism to be cut to a certain size. The square plume is cut into horizontal 1 cm, vertical 1 cm, and height 0.5 cm. Each of them is cut into 1 cm and 0.5 cm in height, and the rectangular column is preferably cut into 2 cm in width, 1 cm in length, and 0.5 cm in height.

Cutting the cut radish finely in the form of a square pillar, an equilateral triangular prism, a rectangular prism as described above is to easily dry the moisture remaining in the radish during drying in the following drying step (S30).

3. Drying process (S30)

In the process of drying the cut radish, the radish cut in the cutting step (S20) is dried for 60 hours using a dryer of 60 ℃. Drying the cut radish for 60 hours at a low temperature of 60 ℃ to prevent the components of radish from being destroyed at high temperatures, to remove more than 99% by weight of moisture contained in the radish.

4. Steaming process (S40)

In the process of thickening (steaming) the dried radish, the radish dried in the drying step (S30) is steamed for 30 minutes with steam of boiling water 200 ℃ using a steaming pot. Steaming the dried radish with steam at 200 ° C. for 30 minutes is for facilitating radish in the bibeam process (S50) by allowing the radish to swell by absorbing 50 to 60% moisture in the dried radish.

5. Bibeam Process (S50)

In the process of rubbing the thickened (steamed) radish, the steamed radish steamed in the thickening step (S40) is placed in a circular virtue woven with crests and rubbed for 5 minutes with a bibimulator or hand. It is preferable that the circular virtue has an area of 3 to 5㎡, and to rub the steamed radish placed on the circular virtue woven into the crest, rubbing the radish taste by the Bacillus bacteria contained in the crest, At the same time, it destroys cellular tissues inside the radish, and the ingredients of radish, that is, various enzymes and nutrients contained in radish, flow out to the surface of radishes to make them look fast and fresh. Also to make it better.

6. Squeeze process (S60)

In the process of steaming radish, the radish rubbed in the bibim step (S50) is put into a 230 ° C. cooking pot and steamed for 5 minutes. Steaming radish for 5 minutes at a high temperature of 230 ° C is not only easy to shrink radishes by destroying the tough fibers of radish by applying heat at a high temperature, but also retains its natural taste and aroma by removing and fermenting moisture. To do this.

7. Thickening-Bimb-Buming Repeating Process (S70)

The dried radish is a step of repeating the following steps in the order of the thickening step (S40) → the bibim step (S50) → the grinding step (S60), and the radish that has been removed in the steaming step (S60) using boiling steam of 200 ° C. Steaming steaming for 30 minutes in steaming process (S40) → the steaming radish steamed in the steaming process (S40) is placed in a circular virtue woven into the crests and rubbed for 5 minutes with a bibimulator or hand Bibi process (S50) → in the bibim process (S50) Put a radish in a boiling pot of 230 ℃ 5 5 minutes 덖 덖 step (S60) is repeated twice in the same way according to the order. Repeated two times in the same manner in the same process in the order of the step (S40) → Bibim process (S50) → Swelling process (S60) to remove the scented radish by removing the peculiar spicy flavor of the radish has a distinctive spicy taste It is to improve the taste and aroma of radish, which makes it have a subtle flavor or rich taste, has a refreshing aftertaste, and relaxes the inside.

8. Thickening-Sudden Repeat Process (S80)

The steaming radish steamed in the steaming process (S40) → steaming step (S40) steaming radish after the steaming-bibim-beeping repeated process (S70) with steam of 200 ℃ boiling water using the steaming pot 230 ° C. In the same process according to the step of the thickening step (S40) → grinding step (S60) of the radish that passed through the thickening-bibeam-squeeze repeating step (S70) in a step of repeating the squeeze step (S60) to squeeze for 5 minutes. Repeat nine times in a row. Repeating the radish which passed through the thickening-bibim-beeping repetition process (S70) again seven times in the same manner in the order of the thickening step (S40) → aqueous step (S60) is performed in the thickening-bibeam-beeping repetition step (S70). By ripening unripe radish, you can ripen the natural taste and aroma of radish, and preserve the enzymes and nutrients contained in radishes without destroying them. This is to spill out the surface of radish to make it look fast, and to make the color of radish thick, so that it has a luxurious tan color, that is, a bluish color similar to black tea. At this time, repeating the radish that passed through the thickening-bibim-beep repeating step (S70) in the same manner in the same manner as the thickening step (S40) → squeezing step (S60) in the same manner is the sweetness of the radish in seven times or less. The fragrance is increased, but the distinctive vivid aroma of radish remains, and there is no specific vivid aroma of radish at more than 9 times, but the sweetness and fragrance of radish drop sharply, so that the above-described repeating process of steaming-bibim-beep (S70) Coarse radish was limited to repeat 7 to 9 times in the same manner in the order of the above-mentioned thickening step (S40)-> wetting step (S60). At this time, according to the taste and aroma of the tea can be configured by varying the number of times of repeating the same method in the same manner in the order of the thickening step (S40) → aeration step (S60).

9. Natural ripening process (S90)

In the process of natural ripening the radish through the thickening-waisting repetition process (S80), the radish having undergone the thickening-repetitive repetition process (S80) is put into a shaded ripening room and matured at a temperature of 28 ° C. for 7 days. Putting radish through the steaming-steaming repetition process (S80) into a mature aging room for 7 days at 28 ° C for a natural blend of cool taste and sweetness improves the rich, deep taste, color, aroma and aroma of tea. To do this.

10. Scent Treatment and Drying Process (S100)

Naturally dried radish is a drying process that removes moisture contained in radish at the same time as the fragrance treatment, steamed radish through the natural ripening process (S90) for 2 hours at a temperature of 100 ℃ boiling pot and flavored at the same time contained in radish Remove at least 99% by weight of moisture. Steaming the radish after the natural ripening process (S90) for 2 hours at a temperature of 100 ℃ and removing more than 99% by weight of moisture contained in the radish is natural taste and aroma, that is, the natural taste of radish It is for long term storage by drying with improved fragrance.

The radish, which has undergone the fragrance treatment and drying process (S100) as described above, is packaged to be sealed by a conventional tea packaging method.

Hereinafter, the stepless manufacturing method according to the present invention will be described in more detail with reference to Examples.

(Example 1)

Radishes cultivated by organic methods are removed from radish leaves, and 100 kg of radishes without skins are washed with a water purifier using a washing machine, and cut into fine 1cm, 1cm, and 0.5cm heights with a square pillar using a cutter. After drying for 60 hours using a 60 ℃ dryer.

The dried radish is steamed for 30 minutes with steam of 200 ℃ boiling water using a steaming pot, and the steamed radish is placed in a circular virtue of 3.3㎡ area that is braided with a crest and rubbed for 5 minutes by hand. Steam for 5 minutes.

The steamed radish was steamed for 30 minutes with steam of 200 ℃ boiling water again using a steamer, and the steamed radish was placed in a circular virtue of 3.3㎡ area that was braided with a crest and rubbed for 5 minutes by hand. Put in 5 minutes and repeat twice in a row.

After steaming and rubbing the steaming two times in a row and then steamed again using a steaming pot steamed with boiling water 200 ℃ steam for 30 minutes and put steamed radish in 230 ℃ steamed pot and steamed for 5 minutes.

After steaming and steaming seven times in a row as above, put into a shaded ripening room and mature naturally at a temperature of 28 ℃ for 7 days.

The natural ripened radish was steamed for 2 hours at a temperature of 100 ° C. in a boiling pot, followed by aromatization and 99% by weight of moisture contained in radish was obtained to obtain 7 kg of dried radish.

(Example 2)

Radishes cultivated by the organic method are removed from radish leaves and washed 150 ㎏ of radishes without peeling with a washing machine, and then cut into three pieces of 1cm and 0.5cm in height with an equilateral triangle pillar using a cutter. Dry for 60 hours using a dryer at 60 ℃.

The dried radish is steamed for 30 minutes with steam of 200 ℃ boiling water using a steaming pot, and the steamed radish is placed in a circular virtue of 4㎡ size, which is woven into a crest, and then rubbed by hand for 5 minutes. Steam for 5 minutes.

The steamed radish was steamed for 30 minutes with steam of 200 ℃ boiling water using a steamer, and the steamed radish was placed in a circular virtue with a square area of 4㎡ where the steamed radish was woven into a crest. Put in 5 minutes and repeat twice in a row.

After steaming and rubbing as described above two times in a row and repeated, steamed with boiling water 200 ℃ steam for 30 minutes using a steaming pot and steamed radish in a steaming pot of 230 ℃ and steamed for 8 minutes to repeat.

After steaming and steaming eight times in a row as described above, it is put in a shaded ripening room and matured naturally at a temperature of 28 ° C. for 7 days.

Steamed for 2 hours at the temperature of 100 ℃ boiling steamed radish as aged above, while flavoring and removing 99% by weight of moisture contained in radish to obtain 11kg dried radish.

(Example 3)

Radishes cultivated by organic methods are removed from radishes and 250 kg of radishes without skins are washed with a water purifier using a washing machine and chopped into 2cm, 1cm and 0.5cm heights with a rectangular column using a cutter. After drying for 60 hours using a 60 ℃ dryer.

The dried radish is steamed for 30 minutes with steam of 200 ℃ boiling water using a steaming pot, and the steamed radish is placed in a circular virtue with an area of 4.9㎡, which is braided with a crest, and rubbed for 5 minutes with a vibrator, and the radish that has been rubbed is placed in a steaming pot at 230 ℃. Steam for 5 minutes.

The steamed radish was steamed for 30 minutes with steam of 200 ℃ boiling water using a steamer, and the steamed radish was placed in a circular virtue with an area of 4.9㎡, which was braided with a crest, and rubbed for 5 minutes with a vibrator. Put in 5 minutes and repeat twice in a row.

After steaming and rubbing the steaming two times in a row and then steamed again using a steaming pot steamed with boiling water 200 ℃ steam for 30 minutes and put steamed radish into 230 ℃ steaming pot and steamed for 5 minutes.

After steaming and steaming 9 times in a row, put it in a shaded ripening room and let it mature naturally for 7 days at a temperature of 28 ℃.

Steamed for 2 hours at the temperature of 100 ℃ in steaming pot steamed naturally aged radish as described above was removed 99% by weight of moisture in the radish at the same time to obtain 17.5kg dried radish.

As described above with reference to the accompanying drawings for the preferred embodiment of the present invention, the present invention is not limited by the above-described specific embodiments, those of ordinary skill in the art to which the present invention belongs It is apparent that various modifications and changes can be made without departing from the spirit and scope of the appended claims.

S10: washing process S20: cutting process
S30: drying process S40: deposition process
S50: Bibeam process S60: Absorption process
S70: Repeating-Bimb-Blowing Repeating Process S80: Decreasing-Bibbling Repeating Process
S90: Natural ripening process S100: Fragrance treatment and drying process

Claims (3)

Washing step of removing the radish cultivated by the organic method and washing with a washer without removing the peel (S10);
Radish washed in the washing step (S10) using a cutter 1cm wide, 1cm long, 0.5cm in height square pillars, three sides each 1cm, 0.5cm in height equilateral triangle pillars, horizontal 2cm, vertical 1cm, Cutting process (S20) for cutting the radish finely cut into any one form of rectangular pillar of height 0.5cm;
Drying step (S30) for drying the radish cut in the cutting step (S20) for 60 hours using a dryer of 60 ℃;
Steaming step steaming the radish dried in the drying step (S30) using a steamer for 30 minutes with steam at 200 ℃ boiling water (S40);
A bibim step (S50) of boiling radish steamed in the thickening step (S40) and rubbing for 5 minutes on a circular virtue woven into a crest;
A steaming step (S60) to put the radish rubbed in the bibim step (S50) into a steaming pot at 230 ° C. for 5 minutes;
The steaming process (S60) → steaming radish steamed in a steaming pot using steam steamer for 30 minutes steaming steam (S40) → place in a round virtue woven with a crepe house and rub it for 5 minutes (S50) → 230 ℃ Put in the mixing pot of steaming steaming for 5 minutes (S60) in the same manner according to the sequence repeating two times-a repeat-bibim-waum repeat process (S70);
The steaming process of steaming the radish after the steaming-bibim-beeping repetition process (S70) using a steaming pot with steam of 200 ° C. in boiling water for 30 minutes is added to a steaming pot of 230 ° C. and steamed for 5 minutes (S60). A thickening-swelling repeating step (S80) of successively repeating a plurality of times in the same manner according to the order;
Natural maturation step (S90) to put the radish through the thickening-wetting repetition process (S80) into a dark aging room for 7 days at a temperature of 28 ℃;
Steaming and boiling for 2 hours at a temperature of 100 ℃ steamed radish after the natural ripening process (S90) and at the same time the fragrance treatment and drying step of removing more than 99% by weight of moisture contained in radish (S100);
Tea production method, characterized in that consisting of. The method of claim 1,
Stepless manufacturing method characterized in that the number of times of continuous repetition of the thickening-wetting repeat process (S80) is 7 to 9 times. Tea produced by the manufacturing method of any one of claims 1 to 2.

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