KR101328105B1 - Preparation of persimmon leaf tea removed a bitters and green odor by using muscovado sugar and pine needle - Google Patents

Abstract

The present invention is to produce a persimmon leaf tea is removed from the bitter taste and green smell using sugarcane extract natural sugar and pine needles. More specifically, the extract obtained by mixing and extracting the natural organic sugar mascobado and pine needles is applied to the process of preparing persimmon leaf tea, thereby improving the taste and flavor of the final persimmon leaf tea. To this end, the first step is collecting and washing persimmon leaves, the second step is spraying 3% extract (sugarcane extract natural sugar + pine needles) once the dried persimmon leaves are dried indoors (24 ~ 28 ℃, 14 hours) After spraying for 2 minutes, the drying step, the third step is the process of wetting the persimmon leaves in two stages, 15 minutes at the internal temperature of 250 ~ 300 ℃ cauldron, the fourth step is to process the sample persimmon leaf by hand on the mesh The final 15 minutes (bibimb) step, and the fifth step is the 3% extract (sugarcane extract natural sugar + pine needles) when the sample treated in the fourth step is dried indoors (24 ~ 28 ℃, 48 hours) in a general mesh tray Spraying for 2 minutes with a single spray, the sixth step is spraying 3% extract (sugarcane extract natural sugar + pine needles) to the sample for 2 minutes when the sample treated in the fifth step in the cauldron 50 minutes at 75 ~ 85 ℃ after treatment The seventh step includes the step of commercializing the persimmon leaves, the final sound quality is completed in the sixth step after the indoor drying (24 ~ 28 ℃, 48 hours) in the general garden in the room to the sugar cane extract natural Persimmon leaf tea using the extract obtained by mixing and extracting sugar and pine needles is about high quality persimmon leaf tea with improved taste, aroma and overall taste.

Description

Preparation of persimmon leaf tea removed a bitters and green odor by using muscovado sugar and pine needle}

The present invention is to produce a high-quality persimmon leaf tea is removed from the bitter taste and green smell using sugarcane extract natural sugar and pine needles. In more detail, the extract obtained by mixing and extracting the natural organic sugar mascobado and pine needles is applied to the drying and steaming process in the production of persimmon leaf tea, so it relates to the improvement of taste and flavor of the final persimmon leaf tea. To this end, the first step is collecting and washing persimmon leaves, the second step is spraying 3% extract (sugarcane extract natural sugar + pine needles) once the dried persimmon leaves are dried indoors (24 ~ 28 ℃, 14 hours) After the spray treatment, the drying step, and the third step is the process of wetting the persimmon leaves in two stages, 15 minutes at the internal temperature of the cauldron for 250 minutes, the fourth step is 15 minutes to process the sample by hand on the mesh In the final (bibim) stage, the fifth stage is a 3% extract (sugarcane extract natural sugar + pine needles) when the sample treated in the fourth stage is dried indoors (24 ~ 28 ℃, 48 hours) in a general mesh tray. The spray treatment step is spraying for 2 minutes, and the sixth step is to process the sample treated in the fifth step in the cauldron by spraying 3% extract liquid (sugar cane extract natural sugar + pine needles) on the sample with a single spray treatment temperature Process for 50 minutes at 75 ~ 85 ℃, the seventh stage In the sixth step, the persimmon leaf, which has been finished in the final qualitative quality, is produced after indoor drying (24-28 ° C., 48 hours) in a general garden in a room. The present invention is about 20% of the sugar components of the mineral Persimmon leaf tea, which is composed of and vitamins and mixed with pine needles, contains functional ingredients when extracting the contents, produces high quality persimmon leaf tea with improved taste, aroma and overall taste.

The present invention relates to a method for producing persimmon leaf tea using sugarcane extract natural sugar and pine needles, more specifically, persimmon is a unique fruit tree of East Asia that has been cultivated in China, Korea and Japan for a long time. In addition to the East Asian region, it has been cultivated in parts of the United States, Brazil, Israel, New Zealand, etc., and the history of persimmon cultivation in Korea has a record of Goryeo in the Goryeo Myeongjong, and the history of wartime in the Joseon Dynasty. Persimmon trees seem to have been grown. The sweet taste of persimmons is based on glucose, fructose and sucrose, the content of which is high as 14-16%, the composition of which is 6% glucose, 23% fructose, 5% sucrose, and 800mg% of vitamin C in persimmon leaves. Degree is contained, and 100g of calories in the decoration is very high, 60kcal. Persimmon's efficacy is good for hangover detoxification, nocturnal enuresis, intestinal function enhancement, fever and geothermal action, cough, and chronic bronchitis. Persimmon leaf tea cures gastric ulcer bleeding and pulmonary tuberculosis, improves blood circulation and strengthens blood vessels, and is effective for scurvy, anemia, heart disease, arteriosclerosis, and cerebral hemorrhage, lowering cholesterol, antioxidant activity, anti-aging, hypertension, diabetes, It is effective in detoxification, insomnia and prolapse.

Techniques related to conventional processed foods using pine needles include registration number “1005462400000” “digestion promoting pine needle extract” and registration number “1004077090000” pine needle extract method for multi-stage fermentation extract ”and registration number“ 1010602500000 ”“ pine needle extract A spray composition containing the same, a method for manufacturing the same, a spray device filled with the spray composition, a spray-type hand sanitizer and a spray mouthwash, and a registration number “101021440000”, “pine needle-impregnated charcoal, and a manufacturing method thereof”. Although they have been registered, they use persimmon leaf tea using natural sugar and pine needles extracted from sugarcane extract as in this patent.

The technology and the use of the manufacturing method has not been reported so far.

Therefore, the development of high quality persimmon tea with high consumer preference for the final product is urgently required.

Persimmon leaves contain about 800mg of vitamin C (C), and 100g of calories is 60kcal. Persimmon leaf tea using persimmon leaf is also effective in treating ulcers and pulmonary tuberculosis, smoothing blood circulation and strengthening blood vessels. It is effective in prevention, diabetes, detoxification, insomnia and prolapse. Accordingly, an object of the present invention is to produce persimmon leaf tea with persimmon leaf as a raw material, and the final product is to preserve the functional components of the persimmon leaf and its unique taste, color, and aroma. Relates to a well-preserved method of producing persimmon leaf tea. In general, persimmon leaf tea has a bitter taste and green smell of persimmon leaves according to the persimmon varieties and cultivation areas, so when the persimmon leaf tea is manufactured, the final product tends to produce products with low consumer preference and no food characteristics. In the present invention, the extract obtained by mixing and extracting the natural organic sugar masco bardo and pine needles is applied in the production of persimmon leaf tea, so relates to the improvement of taste, aroma, etc. of the final persimmon leaf tea.

To this end, the first step is to collect and wash persimmon leaves, the second step is to extract 3% (sorghum extract natural sugar + pine needles) once the dried persimmon leaves are dried indoors (24 ~ 28 ℃, 14 hours) After spraying for 2 minutes with a spray, the drying step, the third step is the process of subtracting the persimmon leaf in the second step, the fourth step is the final (bibim) step of the sample processing by hand on the reticulated leaf, and the fifth step is the fourth step The sample treated in the step is sprayed with the extract liquid (sugarcane extract natural sugar + pine needles), and the sixth step is sprayed with the extract liquid to the sample when the sample treated in the fifth step in the cauldron is treated with a high quality treatment. The seventh step was to solve the problem by drying the persimmon leaf in which the final sound quality was completed in the sixth step in a general collection room in the room.

Through the present invention as described in detail above

Regardless of the four seasons, persimmon leaf tea, which was the source of vitamins of the nation, was manufactured with functional ingredients that eliminated bitter and green odors, and persimmon leaf tea that preserved its unique taste, color, and fragrance. Persimmon leaf tea is an invention in which both consumers and producers can provide high economic value.

1 is a process chart used in the present invention.

The present invention will now be described in detail with reference to the accompanying drawings.

1, the present invention is a persimmon leaf tea manufacturing process drawing of the present invention is a persimmon leaf tea production using the extract obtained by mixing and extracting sugarcane extract natural sugar and pine needles and its composition as a method of producing persimmon leaf tea such as washing raw material, drying, extract treatment, steaming and When described in detail through the operation (Fig. 1).

(1) Raw material collection, washing and drying step

In this step, persimmon leaves (Qingdao Mountain, 2011) were purchased from Cheongdo-gun persimmon cultivated farmers, washed three times in tap water, and then the dehydrated persimmon leaves were naturally dehydrated in a cooker and naturally dried at room temperature of 24 ~ 28 ℃ for 14 hours. Separately sugar cane extract natural sugar (organic, Philippine) and washed pine needles (residential) in a ratio of 50:50 (w / w) and then stirred once a day at 25 ℃ fermented for 80 to 100 days and After the aging was passed through the mosquito net to prepare a stock extract, the stock extract was diluted to 3% (extract: distilled water = 3:97 (v / v)) to complete the extract, and then spray the extract once on the persimmon leaf sample. Drying step after spray treatment with

(2) retreat and end (bibimb) stage

In this step, the dried persimmon leaves are treated firstly with a wooden spatula at a temperature of 250-300 ° C. for 15 minutes, and then treated for 15 minutes. Step,

(3) indoor drying and wetting step

The sample treated above was dried indoors (24-28 ° C., 48 hours) in a general mesh tray, and then the sample was sprayed with a single spray for 2 minutes while maintaining the internal temperature of 75-85 ° C. in a cauldron for 50 minutes. Stir well with a spatula

(4) indoor drying and product stage

It relates to a method comprising the step of commercializing the persimmon leaves of the final quality of the finished using the sample after the indoor drying (24 ~ 28 ℃, 48 hours) in the general garden in the room

Hereinafter, preferred embodiments of the present invention with reference to the drawings are as follows.

(1) Example persimmon leaf tea sensory test according to the extract (sugarcane extract natural sugar + pine needles) treatment

 In the present invention, the persimmon leaf tea sensory test measurement according to the extract (sugarcane extract natural sugar + pine needles) treatment was as shown in FIG. The sensory test was carried out in the same manner as in Example.

   ① sensory test measurement

   Referring to Table 1, the sensory test was measured using the 5-point scale method.

Persimmon leaf tea was sampled from 2 grams of the final product once extracted for 3 minutes in 85 ~ 90 ℃ distilled water. That is, 15 trained sensory evaluation agents evaluated the perception of color, aroma, and taste of persimmon leaf tea by the 5-point method. In other words, the color, aroma, and taste of the overall preference were very bad (1 point), bad (2 points), normal (3 points), good (4 points), and good (5 points).

② Sensory test results of persimmon leaf tea according to extract (sugarcane extract natural sugar + pine needles) treatment

Referring to Table 1, the color, taste, and general preference were the best when the extract was treated twice.

(2) pH, chromaticity of persimmon leaf tea according to the extract (sugarcane extract natural sugar + pine needles) treatment

 The present invention is the pH, color of persimmon leaf tea according to the extract (sugarcane extract natural sugar + pine needles) treatment

Measurements are shown in Table 2.

① pH, chromaticity measurement

Referring to Table 2, the chromaticity measurement is performed using the colorimeter (Model CR-200, Minolta Co., Japan) to measure the color values of brightness (L), redness (a, redness), and yellowness (b, yellowness). After the three repeated measurements were expressed as the average value. The L value of the standard white plate used was 97.71, a value of -1.07, b value of -0.18. PH was measured using a pH meter (HANNA instrument: HI-8418, Seoul, Korea).

② pH and chromaticity results of persimmon leaf tea by extract (sugarcane extract natural sugar + pine needles) treatment

Referring to Table 2, pH tended to decrease as the number of extracts treated increased, and the color L value showed the highest value twice.

(3) Turbidity and Soluble Solids of Persimmon Leaf Tea by Extraction (Sorghum Extract Natural Sugar + Pine Needle)

 In the present invention, turbidity and soluble solids of persimmon leaf tea according to the extract (sugarcane extract natural sugar + pine needles) treatment was shown as shown in FIG.

① Measurement of turbidity and soluble solids

Referring to Table 3, the soluble solids content is expressed as the weight (W / W) of the extract with respect to the sample used for extraction by the atmospheric pressure drying method at 105 ℃. Extraction yield expressed the soluble solids content as a percentage. Turbidity was measured by absorbance at 490 nm using a spectrophotometer (UNICAM, Helios-α).

 ② Turbidity and Solubility of Persimmon Leaf Tea by Processing Extract (Sugar Cane Extract Natural Sugar + Pine Needle)

Solids results

Referring to Table 3, the turbidity and soluble solid content of persimmon leaf tea showed the highest value when the number of times the extract was treated.

Claims (3)

The extract obtained by mixing and extracting the natural organic sugar mascobado and pine needles relates to the production of persimmon leaf tea, the first step is to collect and wash persimmon leaves, the second step is to wash the persimmon leaves at room temperature of 24 ~ 28 ℃ 14 When drying time, the sugarcane extract is mixed with natural sugar and pine needles extract sprayed extract containing 3% of the total volume with a single spray, followed by the drying step, and the third step is the drying process of persimmon leaves. 15 minutes treatment step at 250-300 ° C., the fourth step is the end (bibimb) step of 15 minutes of sample processing by hand on the persimmon leaf sample on the reticle, and the fifth step is the general meshing of the sample treated in step 4 When dried for 48 hours at 24 ~ 28 ℃ indoors, sugar cane extract, the mixture extracted with natural sugar and pine needles, spray the extract containing 3% of the total volume with a single spray for 2 minutes. In the sixth step, when the sample treated in the fifth step is treated in a cauldron, the extract is obtained by mixing sugarcane extract with natural sugar and pine needles. After 50 minutes at the post-treatment temperature 75 ~ 85 ℃, the seventh step is dried for 48 hours at a temperature of 24 ~ 28 ℃ indoors using a general mining in the persimmon leaf is finished in the sixth step indoors Sugar cane extract, characterized in that the constitution of the persimmon leaf tea is removed from the bitter taste and green smell using natural sugar and pine needles
The method of claim 1,
Sugarcane Extract Natural sugar and washed pine needles are mixed at a ratio of 50:50 by weight, and then stirred at 25 ° C. once a day for fermentation and maturation. Method of producing persimmon leaf tea from which the bitterness and green odor are removed using sugarcane extract natural sugar and pine needles, characterized in that the extract is mixed with: 97 and sprayed once with a persimmon leaf sample.
The method of claim 1,
Method of producing persimmon leaf tea from which the bitterness and green odor using the sugarcane extract natural sugar and pine needles are sprayed once and 2 minutes in the second, fifth and sixth steps, respectively, when the extract is treated.

Images