KR101389267B1 - Rice leaf tea, and manufacturing method of the same - Google Patents

Rice leaf tea, and manufacturing method of the same Download PDF

Info

Publication number
KR101389267B1
KR101389267B1 KR1020130156631A KR20130156631A KR101389267B1 KR 101389267 B1 KR101389267 B1 KR 101389267B1 KR 1020130156631 A KR1020130156631 A KR 1020130156631A KR 20130156631 A KR20130156631 A KR 20130156631A KR 101389267 B1 KR101389267 B1 KR 101389267B1
Authority
KR
South Korea
Prior art keywords
rice
rice leaf
leaves
leaf tea
tea
Prior art date
Application number
KR1020130156631A
Other languages
Korean (ko)
Inventor
김명환
최현기
Original Assignee
주식회사 덕신하우징
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 주식회사 덕신하우징 filed Critical 주식회사 덕신하우징
Priority to KR1020130156631A priority Critical patent/KR101389267B1/en
Application granted granted Critical
Publication of KR101389267B1 publication Critical patent/KR101389267B1/en

Links

Images

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/06Treating tea before extraction; Preparations produced thereby
    • A23F3/14Tea preparations, e.g. using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/06Treating tea before extraction; Preparations produced thereby
    • A23F3/08Oxidation; Fermentation
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/06Treating tea before extraction; Preparations produced thereby
    • A23F3/12Rolling or shredding tea leaves
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/34Tea substitutes, e.g. matè; Extracts or infusions thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/40Tea flavour; Tea oil; Flavouring of tea or tea extract
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/40Tea flavour; Tea oil; Flavouring of tea or tea extract
    • A23F3/42Isolation or recuperation of tea flavour or tea oil

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The present invention relates to rice leaf tea and a manufacturing method thereof, and specifically, to a rice leaf tea manufacturing method which comprises: i) a primary natural drying step for natural drying rice leaves; ii) a primary roasting step for roasting the primary natural dried rice leaves; iii) a secondary natural drying step for natural drying the roasted rice leaves; and iv) a secondary roasting step for roasting the secondary natural dried rice leaves. According to the present invention, by using rice leaves which had no utility value after harvest thereby being abandoned as materials, high value tea having high antioxidant activity, diuretic effect, and detox activity can be developed.

Description

벼잎차 및 그 제조방법 {Rice leaf tea, and manufacturing method of the same} Rice leaf tea and manufacturing method thereof {Rice leaf tea, and manufacturing method of the same}

본 발명은 벼잎차 및 그 제조방법에 관한 것으로서, 자세하게는 i) 벼잎을 자연건조하는 1차 자연건조 단계, ⅱ) 상기 1차 자연건조된 벼잎을 볶는 1차 덖음 단계, ⅲ) 상기 볶아진 벼잎을 자연건조하는 2차 자연건조 단계, 및 ⅳ) 상기 2차 자연건조된 벼잎을 볶는 2차 덖음 단계를 포함하는 벼잎차의 제조방법에 대한 것이다. 본 발명에 따르면 추수 후 활용 가치가 없어 버려지던 벼잎을 재료로 하여 높은 항산화 작용, 이뇨작용 및 해독작용을 가진 고부가가치의 차를 개발할 수 있다.
The present invention relates to a rice leaf tea and a method of manufacturing the same, in detail i) the first natural drying step of natural drying of the rice leaf, ii) the first steaming step of roasting the first natural dried rice leaf, iii) the roasted rice leaf The second natural drying step of natural drying, and iii) The method for producing a rice leaf tea comprising a secondary steaming step of roasting the second natural dried rice leaves. According to the present invention, it is possible to develop a high value-added tea having high antioxidant activity, diuretic effect and detoxification effect using rice leaves that have been left unutilized after harvest.

벼는 대표적인 식용작물로 높이는 1m 정도이고 잎은 가늘고 길며 성숙하면 줄기 끝에 이삭이 나와 꽃이 핀 후 열매를 맺는다. 벼에서 얻어지는 것은 나락과 볏짚인데, 나락은 종자용을 제외하고는 도정하여 쌀과 왕겨, 쌀겨 등으로 나누어진다. Rice is a representative edible crop, about 1m high, leaves are thin and long, and when they mature, spikes emerge at the end of the stems, and they bear fruit. The rice is obtained from hell and rice straw. Hell is divided into rice, rice husk and rice bran except for seed.

쌀은 밥을 짓는 데 90% 이상이 쓰이고 있으며, 전세계 인구의 40% 정도가 쌀을 주식량으로 하고 있다. 볏짚과 왕겨는 연료 및 퇴비로 많이 쓰이나 볏짚은 가마니, 새끼 등의 짚 세공용으로 쓰이며, 쌀겨는 기름을 짜거나 사료, 비료, 약용 등으로 많이 이용된다. More than 90% of rice is used to make rice, and about 40% of the world's population is rice. Rice straw and chaff are used as fuel and compost, but rice straw is used for straw work such as bales and chicks. Rice bran is used for weaving oil, feed, fertilizer, and medicinal products.

한편, 벼잎은 대표적인 항산화 성분인 폴리페놀 및 플라보노이드와 같은 페놀성 화합물을 다량 함유하고 있어 높은 항산화 작용, 이뇨작용 및 해독작용을 가지는 데 반해, 현재까지 전혀 식품으로 활용되지 못하고 있으며 대부분 버려지거나 퇴비로 사용되고 있다. On the other hand, rice leaves contain a large amount of phenolic compounds such as polyphenols and flavonoids, which are representative antioxidants, and have high antioxidant, diuretic and detoxification effects, but they have not been used as food at all until now and are mostly discarded or composted. It is used.

이에, 벼잎을 활용하여 고부가가치를 창출할 수 있는 가공제품의 개발이 필요한 시점이다.
Therefore, it is time to develop processed products that can create high value using rice leaves.

이에, 본 발명은 추수 후 활용 가치가 없어 버려지던 벼잎을 재료로 하여 높은 항산화 작용, 이뇨작용 및 해독작용을 가지는 고부가가치의 차를 생산할 수 있는 벼잎차 및 그 제조방법을 제공하는 것을 목적으로 한다.Accordingly, an object of the present invention is to provide a rice leaf tea and a method of manufacturing the same, which can produce high-value tea having high antioxidant activity, diuretic effect and detoxification effect, using rice leaves that have not been utilized after harvest. .

또한, 본 발명은 벼잎의 조직적 특성에 맞추어 최적화된 공정으로 기호성과 생산성이 우수한 벼잎차 및 그 제조방법을 제공하는 것을 목적으로 한다.
In addition, an object of the present invention is to provide a rice leaf tea excellent in palatability and productivity and a method for producing the same by an optimized process according to the organizational characteristics of the rice leaf.

상기와 같은 목적을 달성하기 위하여, 본 발명은 벼잎(rice leaf)을 건조하는 단계 및 볶는 단계를 포함하는 벼잎차의 제조방법을 제공하는 것을 요지로 한다. 상기 건조단계와 덖음 단계를 포함하는 벼잎차의 제조방법은, i) 벼잎을 12~48시간 동안 자연건조하는 1차 자연건조 단계; ⅱ) 상기 1차 자연건조된 벼잎을 200~300℃에서 20~40분간 볶는 1차 덖음 단계; ⅲ) 상기 볶아진 벼잎을 5~7시간 동안 자연건조하는 2차 자연건조 단계; 및 ⅳ) 상기 2차 자연건조된 벼잎을 100~200℃에서 10~20분간 볶는 2차 덖음 단계를 포함하는 것이 바람직하다.In order to achieve the above object, the present invention is to provide a method of manufacturing a rice leaf tea comprising the step of drying and roasting rice leaf (rice leaf). The method of manufacturing a rice leaf tea comprising the drying step and the steaming step includes: i) a primary natural drying step of naturally drying the rice leaf for 12 to 48 hours; Ii) the first steaming step of roasting the first naturally dried rice leaves 20 ~ 40 minutes at 200 ~ 300 ℃; Iii) a second natural drying step of naturally drying the roasted rice leaves for 5-7 hours; And iii) a secondary steaming step of roasting the secondary naturally dried rice leaves for 10 to 20 minutes at 100 to 200 ° C.

이때, 상기 벼잎은 모내기 후부터 성체가 되기 전까지의 벼의 잎을 채취, 절단하여 준비하거나, 또는 성체가 된 후부터 추수 때까지의 벼의 잎을 채취, 절단하여 준비할 수 있다. At this time, the rice leaf may be prepared by harvesting and cutting the leaves of the rice from the seeding until the adult, or after harvesting and cutting the leaves of the rice from the adult until harvest.

또한, 본 발명은 상기 1차 자연건조 단계 후에 벼잎을 30~35℃에서 12~24시간 동안 자연 발효시키는 발효 단계를 추가로 포함하거나, 또는 상기 1차 덖음단계 후에 볶아진 벼잎을 상온에서 5~10분간 비벼주는 유념 단계를 추가로 포함할 수 있다. In addition, the present invention further comprises a fermentation step of natural fermentation of rice leaves after 30 to 35 ℃ for 12 to 24 hours after the first natural drying step, or 5 ~ at room temperature to the roasted rice leaves after the first steaming step It may further comprise a 10 minute stirring step.

한편, 상기 벼잎으로 성체가 된 후부터 추수 때까지의 벼의 잎을 채취, 절단하여 사용하는 경우, 벼잎을 좀 더 부드럽게 하기 위하여 상기 1차 자연건조 단계 전에 벼잎을 50~100kgf/㎠ 압력의 증기로 30초~1분간 처리하는 증제 단계를 추가로 포함할 수도 있으며, 상기 1차 또는 2차 덖음 단계에서 상기 벼잎을 세라믹 또는 광물질로 이루어진 덖음구가 투입된 덖음솥 내부에서 볶을 수 있다. On the other hand, in the case of harvesting, cutting and using the leaves of rice from the time of adulthood until the harvest until the harvest, in order to make the rice leaves more soft, the rice leaves with steam of 50 ~ 100kgf / ㎠ pressure before the first natural drying step It may further include a thickening step of treating for 30 seconds to 1 minute, and in the first or second steaming step, the rice leaf may be roasted in the pot which is filled with a wet mouth made of ceramic or mineral.

한편, 본 발명은 건조 단계 및 덖음 단계를 거친 벼잎을 포함하며, 가용성 성분을 추출하여 음용되는 것을 특징으로 하는 벼잎차를 제공하며, 이때 수분 함량은 3~10wt%인 것이 바람직하다. 상기 벼잎차는 가루차나 티백 등 다양한 형태로 포장, 제품화될 수 있다.
On the other hand, the present invention comprises a rice leaf undergoing a drying step and steaming step, provides a rice leaf tea characterized in that the drink is extracted by soluble components, wherein the water content is preferably 3 ~ 10wt%. The rice leaf tea may be packaged and commercialized in various forms such as powdered tea or tea bags.

본 발명에 따르면 추수 후 활용 가치가 없어 버려지던 벼잎을 재료로 하여 고부가가치의 차를 생산할 수 있으며, 벼잎이 가지는 조직 특성 및 수분 함량에 적합한 제조공정을 확립함으로써 벼잎 특유의 풋내와 쓴맛을 최대한 제거하여 기호도가 향상하고, 생산성이 높은 차를 제공할 수 있다. According to the present invention, it is possible to produce high value-added tea using rice leaves that have not been used after harvesting, and to establish the manufacturing process suitable for the tissue characteristics and moisture content of rice leaves to remove the unique green and bitter taste of rice leaves as much as possible. Thus, the degree of preference can be improved and a highly productive car can be provided.

또한, 본 발명에 의해 제조된 벼잎차를 일반인들이 쉽게 음용할 수 있도록 함으로써, 벼잎에 다량 함유된 페놀성 화합물의 항산화 작용, 이뇨작용 및 해독작용 등 다양한 생리활성을 식품으로 활용할 수 있다.
In addition, by allowing the public to easily drink the rice leaf tea prepared by the present invention, various physiological activities such as antioxidant activity, diuretic action and detoxification action of phenolic compounds contained in a large amount of rice leaves can be utilized as food.

도 1은 본 발명의 실시예 1에 따라 덖음과정을 모두 마친 벼잎차의 모습
도 2는 티백형태로 포장된 벼잎차의 모습
도 3은 본 발명의 실시예 1에 따라 제조된 벼잎차를 우려낸 모습
Figure 1 is a state of the rice leaf tea that finished all the process of grinding in accordance with Example 1 of the present invention
Figure 2 is a state of rice leaf tea packaged in the form of tea bags
3 is a state in which the rice leaves tea prepared according to Example 1 of the present invention

이하, 본 발명의 벼잎차 및 그 제조방법을 첨부한 도면을 참조하여 상세히 살펴본다. Hereinafter, with reference to the accompanying drawings of the rice leaf tea and a manufacturing method of the present invention will be described in detail.

본 발명의 벼잎차는 건조된 벼잎(rice leaf)을 잎차의 주재료로 활용하는 것을 특징으로 하며, 상용화된 기타 다른 잎차들과 같이 벼잎의 가용성 성분을 추출하여 음용된다. 일반적으로 벼잎은 추수 후 활용 가치가 없어 버려지던 재료이나, 본 발명은 이를 항산화 작용, 이뇨작용 및 해독작용을 가지는 고부가가치의 가공제품으로 활용하였다.The rice leaf tea of the present invention is characterized in that the dried rice leaf (rice leaf) is utilized as the main material of the leaf tea, like other commercially available tea leaves are extracted by drinking the soluble components of the rice leaf. In general, the rice leaf is a material that has not been used after harvest, but the present invention was used as a high value-added processed product having an antioxidant action, a diuretic action and detoxification action.

상기 벼잎차는 다양한 잎차 가공방법들에 의하여 가공될 수 있으나, 바람직하게는 벼잎차의 조직적 특성을 고려하여, i) 벼잎을 12~48시간 동안 자연건조하는 1차 자연건조 단계; ⅱ) 상기 1차 자연건조된 벼잎을 200~300℃에서 20~40분간 볶는 1차 덖음 단계; ⅲ) 상기 볶아진 벼잎을 5~7시간 동안 자연건조하는 2차 자연건조 단계; 및 ⅳ) 상기 2차 자연건조된 벼잎을 100~200℃에서 10~20분간 볶는 2차 덖음 단계를 거쳐 제조될 수 있다.The rice leaf tea may be processed by various leaf tea processing methods, preferably in consideration of the organizational characteristics of rice leaf tea, i) a natural drying step of natural drying for 12 to 48 hours; Ii) the first steaming step of roasting the first naturally dried rice leaves 20 ~ 40 minutes at 200 ~ 300 ℃; Iii) a second natural drying step of naturally drying the roasted rice leaves for 5-7 hours; And iii) the second naturally dried rice leaves are roasted at 100 to 200 ° C. for 10 to 20 minutes.

상기 벼잎차 제조과정을 자세히 살펴보면, 먼저 벼잎차의 원료가 되는 벼잎을 채취한 후, 누렇게 변색되었거나 시든 잎 부분을 선별하여 제거하는 과정을 거친다. 이렇게 선별한 벼잎은 절단기를 이용하여 적절한 크기로 절단, 세척하여 먼지나 이물질을 제거하게 된다. Looking at the manufacturing process of the rice leaf tea in detail, first, after harvesting the rice leaf which is the raw material of the rice leaf tea, the yellow discolored or withered leaves are selected and removed. The selected rice leaves are cut and washed to an appropriate size using a cutter to remove dust or foreign matter.

이때, 상기 벼잎은 모내기 후부터 성체가 되기 전까지의 벼의 잎, 또는 성체가 된 후부터 추수 때까지의 벼의 잎을 채취, 절단하여 준비할 수 있으며, 성체가 된 후의 벼잎은 벼잎을 부드럽게 하기 위한 전처리 단계로서 증제 과정을 추가로 거칠 수 있다. In this case, the rice leaf may be prepared by harvesting, cutting and cutting the leaves of rice from the seeding to adulthood, or from adulthood to harvesting, and the pre-treatment for softening the rice leaf after adulthood. The step may further go through the thickening process.

상기 증제 공정은 50~100kgf/㎠ 압력의 증기로 30초~1분간 이루어지는 것이 바람직하며, 이때 증기압과 증제시간이 너무 낮으면 증제가 제대로 이루어지지 않아 특유의 풋내가 제거되지 않고 벼잎 조직도 충분히 부드러워지기 어려우며, 증기압과 증제시간이 너무 크면 벼잎 조직이 너무 물러져 차로 만들기 어려워진다. The steaming process is preferably made for 30 seconds to 1 minute with a steam of 50 ~ 100kgf / ㎠ pressure, at this time, if the steam pressure and the steaming time is too low, the steaming is not properly made, the peculiar pruning is not removed and the rice leaf tissue is soft enough. It is difficult, too much steam pressure and time to make the rice leaf tissue too hard to make tea.

상기 벼잎의 전처리 과정들이 모두 완료되며, 벼잎을 12~48시간 동안 자연건조하는 1차 자연건조 과정을 거치게 되며, 이 과정에서 살청 및 자연발효가 자연스럽게 이루어지게 된다. 이때, 차의 구수하고 깊은 맛을 더하기 위하여, 상기 1차 자연건조 단계 후에 벼잎을 30~35℃에서 12~24시간 동안 자연 발효시키는 발효 단계를 추가로 거칠 수 있다. The pre-treatment process of the rice leaf is all completed, undergoing the first natural drying process of natural drying the rice leaf for 12 to 48 hours, in this process the salsa and natural fermentation is made naturally. At this time, in order to add a rich and deep taste of tea, after the first natural drying step, the fermentation step of natural fermentation of rice leaves for 12 to 24 hours at 30 ~ 35 ℃ can be further roughened.

상기 1차 자연건조 단계를 거친 벼잎은 200~300℃에서 20~40분간 볶는 1차 덖음 단계를 거치게 된다. 이때, 일반적으로 덖음솥이 사용되게 되는데 벼잎의 조직을 좀더 부드럽게 하기 위하여 상기 덖음솥에 다양한 크기와 개수의 덖음구를 투입하여 덖을 수 있다. The rice leaf after the first natural drying step is subjected to the first steaming step of roasting for 20 to 40 minutes at 200 ~ 300 ℃. At this time, the wok pot is generally used to put a variety of sizes and number of wok in the wok pot to soften the tissue of the rice leaf can be washed.

상기 덖음구는 세라믹 또는 광물질로 이루어져 인체에 유익한 원적외선을 방사하도록 제작할 수 있으며, 일 실시예로 흑운모 또는 황토 분말 등을 반죽하여 1~10cm 직경의 구 형상으로 성형한 후 소성처리하여 제조할 수 있다. 상기 덖음구의 개수는 덖음솥의 용량에 따라 달라질 수 있으며 일 실시예로 5~30개가 투입될 수 있다.The wet mouth may be made of ceramics or minerals to produce far-infrared rays beneficial to the human body. In one embodiment, the kneading spheres may be prepared by kneading biotite or ocher powder, etc., and molding them into spherical shapes having a diameter of 1 to 10 cm and then firing them. The number of the mouthpiece may vary depending on the capacity of the mouthpiece, and in one embodiment, 5-30 pieces may be added.

또한, 상기 1차 덖음단계 후에는 벼잎의 가용성 성분이 음용시 좀 더 잘 추출될 수 있도록 볶아진 벼잎을 상온에서 5~10분간 비벼주는 유념 단계를 추가로 거칠 수 있다. In addition, after the first steaming step may be further roughened step of rubbing the roasted rice leaves at room temperature for 5 to 10 minutes so that the soluble components of the rice leaf can be extracted better when drinking.

상기 1차 덖음 단계가 완료된 후에는 다시 상기 볶아진 벼잎을 5~7시간 동안 자연건조하는 2차 자연건조 단계와 상기 2차 자연건조된 벼잎을 100~200℃에서 10~20분간 볶는 2차 덖음 단계를 거치게 된다. 상기 자연건조 단계와 덖음 단계를 반복적으로 거치면서 벼잎 고유의 맛과 향이 더욱 향상되게 되며, 벼잎의 수분 함유량도 3~10wt% 로 적정량이 유지되게 된다. After the first steaming step is completed, the second steaming to dry the roasted rice leaves for 5 to 7 hours and the second natural drying step and the second naturally dried rice leaves at 100 ~ 200 ℃ 10-20 minutes It goes through the steps. The natural taste and aroma of the rice leaf is further improved while repeatedly passing through the natural drying step and the steaming step, and the moisture content of the rice leaf is also maintained at an appropriate amount of 3 to 10wt%.

이와 같이 제조된 벼잎차는 필요에 따라 가향기를 이용하여 가향 처리를 추가로 거칠 수도 있다. 가공처리가 완료된 벼잎차는 실온으로 냉각한 후 불순물을 제거, 선별하여 포장함으로써 일반차로 제품화할 수 있고, 티백제조기를 사용하여 티백용으로 포장함으로써 티백 제품화할 수 있다.The rice leaf tea thus prepared may be further subjected to a fragrance treatment using a fragrance if necessary. The processed rice leaf tea can be commercialized by cooling to room temperature, removing impurities, sorting and packing the product into a general tea, and packaging the tea bag using a tea bag maker to produce a tea bag.

상기의 제조공정들을 거쳐 완성된 벼잎차는 차로서 음용하기 위해 70~100℃의 물에 벼잎차를 넣고 30초 정도 추출하면 색, 맛, 향 등의 기호성이 우수하며 벼잎에 함유된 유용한 페놀 성분들이 우러나온 벼잎차를 음용할 수 있다. Rice leaf tea, which has been completed through the above manufacturing process, is added with rice leaf tea in water of 70 ~ 100 ℃ for drinking as tea, and extracted for about 30 seconds, it has excellent palatability such as color, taste, and aroma. You can drink the tea leaves.

또한 자연건조, 발효, 덖음, 비빔 등의 공정을 거치면서 벼잎의 조직파괴가 잘 이루어져 단시간 내에 적은 양 첨가로도 물에 잘 우려낼 수 있어 차로 즐기기에 적합하고, 찬물에서도 잘 우러나서 시원한 음료로도 음용할 수 있다. In addition, the structure of rice leaves is well broken through natural drying, fermentation, steaming, and bibim, so it can be easily affected by water even with a small amount added within a short time. You can also drink.

이하에서는, 본 발명의 일 실시예에 따른 벼잎차의 제조과정을 살펴본다. 그러나, 본 발명의 범주가 이하의 바람직한 실시 예에 한정되는 것은 아니며, 당업자라면 본 발명의 권리범위 내에서 본 명세서에 기재된 내용의 여러 가지 변형된 형태를 실시할 수 있다. 다음의 실시예에서 원료가 되는 벼잎은 전라북도 김제시의 논에서 재배한 것을 채취하여 사용하였다.
Hereinafter, look at the manufacturing process of the rice leaf tea according to an embodiment of the present invention. However, the scope of the present invention is not limited to the following preferred embodiments, and a person skilled in the art can carry out various modifications of the contents described in the present invention within the scope of the present invention. In the following examples, the rice leaves used as raw materials were collected and used in rice fields of Gimje, Jeollabuk-do.

[실시예 1]Example 1

모내기 후 3개월이 지난 벼잎을 3~5cm 크기로 절단 및 세척한 후 볕이 잘 드는 곳에서 24시간 동안 자연건조하였다. 상기 건조된 벼잎을 회전 덖음솥에서 250℃, 30분간 덖음 과정을 거친 후 상온에서 5분간 비벼주었다. 상기 1차 덖음과정을 거친 벼잎을 다시 6시간 동안 자연건조한 후, 다시 덖음솥에서 150℃에서 15분간 덖음 과정을 거쳤다. 제조된 벼잎차는 도 1에 도시된 것과 같이 색의 변질이 거의 일어나지 않음을 확인할 수 있다.
Three months after planting, the rice leaves were cut and washed to a size of 3-5 cm and naturally dried in a sunny place for 24 hours. The dried rice leaves were stirred at 250 ° C. for 30 minutes in a rotary kettle, and then mixed at room temperature for 5 minutes. After drying the rice leaves after the first steaming process for 6 hours again, the steaming process was again steamed for 15 minutes at 150 ℃ in the pot. The manufactured rice leaf tea can be confirmed that almost no color change occurs as shown in FIG.

[실시예 2][Example 2]

추수 직전의 벼잎을 3~5cm 크기로 절단 및 세척한 후 스팀 증기압력 70kgf/㎠으로 30초 동안 증제하였다. 증제된 벼잎을 볕이 잘 드는 곳에서 24시간 동안 자연건조한 후, 상기 건조된 벼잎을 회전 덖음솥에서 250℃, 30분간 덖음 과정을 거치고 상온에서 5분간 비벼주었다. 상기 1차 덖음 과정을 거친 벼잎을 다시 6시간 동안 자연건조한 후, 다시 덖음솥에서 150℃에서 15분간 덖음 과정을 거쳤다.
The rice leaves immediately before harvest were cut and washed to a size of 3 to 5 cm, and then steamed for 30 seconds using a steam pressure of 70 kgf / cm 2. The dried rice leaves were naturally dried in a sunny place for 24 hours, and then the dried rice leaves were stirred at 250 ° C. for 30 minutes in a rotary kettle, and mixed at room temperature for 5 minutes. After drying the rice leaves after the first steaming process for 6 hours again, the steaming process was again steamed for 15 minutes at 150 ℃ in the pot.

[실시예 3][Example 3]

상기 실시예 1 및 2를 통하여 제조된 벼잎차를 도 2와 같이 티백용으로 포장하여 제품화한 후 관능평가를 수행하였다. 상기 관능평가는 맛, 향기, 색, 취식감에 관하여 20 ~ 60세의 연령인 성인남녀 50명을 대상으로 하여 평점을 1점(매우 나쁘다) ~ 10점(매우 좋다) 사이에서 평가하도록 하는 10점 평점법을 사용하여 실시한 후 이를 평균하여 나타내었다.The rice leaf tea prepared in Examples 1 and 2 was packaged for tea bags as shown in FIG. 2, and then subjected to sensory evaluation. The sensory evaluation was performed on 50 adult men and women 20 to 60 years old with respect to taste, aroma, color, and eating habits. The score was evaluated between 1 point (very bad) and 10 points (very good). After performing using the point grading method, it was shown as an average.

flavor incense color 종합평가Overall assessment
실시예1

Example 1

9.5

9.5

9.0

9.0

8.9

8.9
연한 노란빛을 띠며 향이 좋고 달고 구수한 맛이 어우러짐Pale yellow with good fragrance, sweet and delicious taste

실시예2

Example 2

9.2

9.2

9.1

9.1

8.6

8.6
녹색이 도는 연한 노란빛을 띠며 달고 구수한 맛이 남Pale yellowish green with a sweet and juicy taste

상기 관능평가에서 알 수 있는 바와 같이 본 발명에 따른 실시예에 따라 제조한 벼잎차는 도 3과 같이 색이 연한 노란색을 띠어 취식감을 한층더 증가시키며, 단맛과 함께 구수한 맛과 향이 은은하게 어우러져 기호도가 높은 것을 알 수 있다.
As can be seen in the sensory evaluation, the rice leaf tea prepared according to the embodiment according to the present invention has a light yellow color as shown in FIG. 3 to further increase the feeling of eating, and the taste and aroma of the sweetness combined with the sweetness are subtle. It is high.

이상에서는 본 발명의 바람직한 실시예를 들어 설명하였으나, 본 발명은 이러한 실시예에 한정되는 것이 아니고, 본 발명의 특허청구범위와 상세한 설명에서 본 발명이 속하는 기술분야의 당업자가 변형하여 이용할 수 있는 기술은 본 발명의 기술범위에 당연히 포함된다고 보아야 할 것이다.The present invention has been described above by referring to preferred embodiments of the present invention, but the present invention is not limited to these embodiments, and the technology can be modified and used by those skilled in the art to which the present invention pertains in the claims and the detailed description of the present invention. It should be understood that naturally included in the technical scope of the present invention.

Claims (10)

벼잎(rice leaf)의 건조 단계 및 덖음 단계를 포함하는 벼잎차의 제조방법.A method for producing rice leaf tea, comprising the step of drying and steaming rice leaf. 제1항에 있어서,
상기 건조단계와 덖음 단계를 포함하는 벼잎차의 제조방법은,
i) 벼잎을 12~48시간 동안 자연건조하는 1차 자연건조 단계;
ⅱ) 상기 1차 자연건조된 벼잎을 200~300℃에서 20~40분간 볶는 1차 덖음 단계;
ⅲ) 상기 볶아진 벼잎을 5~7시간 동안 자연건조하는 2차 자연건조 단계; 및
ⅳ) 상기 2차 자연건조된 벼잎을 100~200℃에서 10~20분간 볶는 2차 덖음 단계;
를 포함하는 벼잎차의 제조방법.
The method of claim 1,
The manufacturing method of the rice leaf tea comprising the drying step and the steaming step,
i) the first natural drying step of naturally drying rice leaves for 12 to 48 hours;
Ii) the first steaming step of roasting the first naturally dried rice leaves 20 ~ 40 minutes at 200 ~ 300 ℃;
Iii) a second natural drying step of naturally drying the roasted rice leaves for 5-7 hours; And
Iii) a second steaming step of roasting the second naturally dried rice leaf at 100 ~ 200 ℃ 10-20 minutes;
Method of manufacturing a rice leaf tea comprising a.
제1항에 있어서,
상기 벼잎은, 모내기 후부터 성체가 되기 전까지의 벼의 잎을 채취, 절단하여 준비되는 것을 특징으로 하는 벼잎차의 제조방법.
The method of claim 1,
The rice leaf is a manufacturing method of the rice leaf tea, characterized in that after harvesting and cutting the leaves of rice from the adult until the adult.
제1항에 있어서,
상기 1차 자연건조 단계 후에 벼잎을 30~35℃에서 12~24시간 동안 자연 발효시키는 발효 단계를 추가로 포함하는 것을 특징으로 하는 벼잎차의 제조방법.
The method of claim 1,
After the first natural drying step, the method of producing a rice leaf tea, characterized in that it further comprises a fermentation step of natural fermentation of rice leaves for 12 to 24 hours at 30 ~ 35 ℃.
제1항에 있어서,
상기 1차 덖음단계 후에 볶아진 벼잎을 상온에서 5~10분간 비벼주는 유념 단계를 추가로 포함하는 것을 특징으로 하는 벼잎차의 제조방법.
The method of claim 1,
The method of manufacturing a rice leaf tea, characterized in that it further comprises the step of stirring the roasted rice leaves after the first steaming step at room temperature for 5 to 10 minutes.
제1항에 있어서,
상기 벼잎이 성체가 된 후부터 추수 때까지의 벼의 잎을 채취, 절단하여 준비되는 것을 특징으로 하는 벼잎차의 제조방법.
The method of claim 1,
The method of producing a rice leaf tea, characterized in that the rice leaves from the adult until the harvest after harvesting, harvesting and preparing the leaves of the rice.
제6항에 있어서,
상기 1차 자연건조 단계 전에 벼잎을 50~100kgf/㎠ 압력의 증기로 30초~1분간 처리하는 증제 단계를 추가로 포함하는 것을 특징으로 하는 벼잎차의 제조방법.
The method according to claim 6,
The method of manufacturing a rice leaf tea, characterized in that it further comprises a steaming step of treating for 30 seconds to 1 minute with steam of 50 ~ 100kgf / ㎠ pressure before the first natural drying step.
제1항에 있어서,
상기 1차 또는 2차 덖음 단계에서, 상기 벼잎이 덖음구가 투입된 덖음솥 내부에서 볶아지는 것을 특징으로 하는 벼잎차의 제조방법.
The method of claim 1,
In the first or second steaming step, the method of producing a rice leaf tea, characterized in that the rice leaf is roasted in the pot chopped to which the mouth pit.
건조 단계 및 덖음 단계를 거친 벼잎을 포함하며, 상기 벼잎의 가용성 성분을 추출하여 음용되는 것을 특징으로 하는 벼잎차.A rice leaf tea comprising a rice leaf that has undergone a drying step and a steaming step, and is extracted by soluble components of the rice leaf. 제9항에 있어서,
수분 함량이 3~10wt%인 것을 특징으로 하는 벼잎차.
10. The method of claim 9,
Rice leaf tea, characterized in that the water content of 3 ~ 10wt%.
KR1020130156631A 2013-12-16 2013-12-16 Rice leaf tea, and manufacturing method of the same KR101389267B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020130156631A KR101389267B1 (en) 2013-12-16 2013-12-16 Rice leaf tea, and manufacturing method of the same

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020130156631A KR101389267B1 (en) 2013-12-16 2013-12-16 Rice leaf tea, and manufacturing method of the same

Publications (1)

Publication Number Publication Date
KR101389267B1 true KR101389267B1 (en) 2014-04-25

Family

ID=50658720

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020130156631A KR101389267B1 (en) 2013-12-16 2013-12-16 Rice leaf tea, and manufacturing method of the same

Country Status (1)

Country Link
KR (1) KR101389267B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107494823A (en) * 2017-09-30 2017-12-22 德清保亨生物科技有限公司 A kind of unobstructed detoxicating tea

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007259779A (en) 2006-03-29 2007-10-11 Plant Genome Center Co Ltd Method for producing brown rice powder-containing rice plant young leaf powder tea

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007259779A (en) 2006-03-29 2007-10-11 Plant Genome Center Co Ltd Method for producing brown rice powder-containing rice plant young leaf powder tea

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107494823A (en) * 2017-09-30 2017-12-22 德清保亨生物科技有限公司 A kind of unobstructed detoxicating tea

Similar Documents

Publication Publication Date Title
CN101617728A (en) Making method of cyclocarya paliurus tea
CN103053766A (en) Olive tea and preparation process thereof
KR20170006707A (en) Moringa tea and preparation method thereof
KR101490326B1 (en) tea bag for lotus Aroma Tea and Its Manufacturing Method
KR101565742B1 (en) Dendropanax morbifera Lev. tea in liquid and process for preparing the same
KR101723517B1 (en) Method of making traditional oriental medicine chrysanthemum tea
CN106720808B (en) Functional tea of common leafflower herb and preparation method thereof
CN105876628A (en) Preparation method of nutritious moringa oleifera noodles
KR101788449B1 (en) Fermented moringa and pine mushroom tea and preparation method thereof
KR101389267B1 (en) Rice leaf tea, and manufacturing method of the same
KR101449993B1 (en) Manufacturing method of Pear Tea bag using by-product of Pear juice and Pear Tea bag using by-product of Pear juice manufactured by the same
KR100276351B1 (en) Cold buckwheat noodles including mulberry leaves and it's production method
KR101757396B1 (en) Manufacturing mathod of stir-fried red pepper paste dried yellow corvina
KR101811516B1 (en) Fermented rice cake with moringa and preparation method thereof
KR20090100646A (en) Making method of guava leaf tee
KR20190055564A (en) Method for preparating processed food of laver shape using cirsium setidens nakai
KR101661744B1 (en) health assistance food using soy-bean paste and brown rice, manufacturing method thereof
KR101885650B1 (en) Brewed type citron leaf tea, and manufacturing method thereof
KR100708778B1 (en) Process of manufacturing a red ginseng pickle
KR100653646B1 (en) manufacturing method of drink with fruit extracting juice mixing fermented soybeans
KR101799815B1 (en) Manufacturing method of Dolsan mustard Kimchi containing Saposhnikovia divaricata Schiskin and mustard Kimchi thereof
KR20000018127A (en) The manufacturing for method and apparatus of mulberry tree tea
KR20150024112A (en) manufacturing method of Phyllostachys nigra fermented tea
CN107874090A (en) A kind of loquat rice noodles and preparation method thereof
KR102275347B1 (en) Pepper paste and preparation method thereof.

Legal Events

Date Code Title Description
A201 Request for examination
A302 Request for accelerated examination
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
LAPS Lapse due to unpaid annual fee