KR101491520B1 - Manufacturing method for tteok-tea including medicinal plant ingredient - Google Patents

Abstract

 The method for preparing a tea leaf tea containing the herbal medicine ingredient according to the present invention comprises at least one material selected from tea leaf preparing step for shredding collected tea leaves followed by a heat treatment process, wormwood leaves, A step of mixing the tea leaves having the tea leaf preparation step and the herbal medicine preparation material prepared in the preparation step to a weight ratio of 60:40 to 99: 1; A shaping step of shaping the mixed material through the mixing step into a predetermined shape, a first drying step of drying the molded mixed material after the shaping step in a shade in which ventilation is easily performed for 6 hours to 18 hours, A second drying step of repeatedly performing the day light drying and the shade drying on the molding mixed material and drying the same, Fermentation stage in which the molded mixed material is aged and fermented for at least 6 months in a ventilated and shaded place, and it has a beneficial effect due to the herb medicine ingredient, as well as a different flavor It is possible to provide a carving machine.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing a tea cake containing a herb medicine ingredient,

The present invention relates to a rice cake tea, and more particularly, to a rice cake tea which is a solid tea which is provided in a specific form through a jade process in which the tea leaves are heated after being heated and aged and fermented.

Rice cake is made in a way that it is made in a way that it is shaped like a rice cake after it is made by molding in a certain shape after heating the tea leaves. It is called a rice cake, and is generally completed after a relatively long period of aging and fermentation process. It is also called as various names such as 餠 茶, 壓茶 茶.

As tea is classified as green tea, black tea, oolong tea according to the degree of fermentation of tea leaves, tea tea is also produced in a unique way including the process of heat, molding, drying, fermentation, etc., Has been coming for thousands of years.

As such, although the history of traditional tea using tea leaves has been continuing for a long time, the tea market in Korea has recently reached several trillion won, and the tea market has suffered a relative slowdown . While coffee is being used, a wide variety of coffee with various flavors, aromas, and functions is being offered. On the other hand, tea leaves using tea leaves have been stagnated for a long time, The development of functional tea with the added effect of other ingredients such as herbal medicine and the like in the effect of the existing green tea and the like are demanded.

On the other hand, as described in Korean Patent No. 0905513, the rice cake, which is the background art of the present invention, is produced by heating a tea leaf in a steam and then heating it in a mortar, It is produced by molding it into a certain shape such as a sulphate shape, drying it again and aging for a long time, and various flavors may be produced depending on the manufacturing process, manufacturing conditions, degree of aging and the like.

However, in the case of attempting to produce various rice cakes having different flavor and additional efficacy by mixing ingredients other than tea leaves as in Korean Patent No. 0724121 and 1204991, the preference for the finished product The difficulty of obtaining the product, the difficulty of forming due to the properties of the mixed material in the manufacturing process, the remarkable difference in flavor of the finished product due to the mixing point or the nature or condition of the mixed material, the drying conditions of the mixed material, There is no provision of a rice cake tea in the form of a finished product mixed with ingredients other than tea leaves due to difficulties in proper selection.

The present invention is to overcome various problems due to mixing of materials other than tea leaves in the above-mentioned conventional tea cake production, suggesting appropriate materials such as herbal tea that can be mixed with tea cake tea, To provide a multi-functional (fermented) rice cake having good flavor and excellent efficacy.

In order to accomplish the above object, the present invention provides a method for preparing a tea leaf tea containing a herb medicine component, comprising the steps of preparing a tea leaf for frying collected tea leaves and then pulverizing the tea leaf, A step of preparing a herbal medicine preparation containing at least one selected at least one material and grinding the same, a step of preparing a herbal medicine preparation comprising the step of preparing a herbal medicine preparation comprising a tea leaf having been subjected to the tea leaf preparation step and a herbal medicine preparation material in a weight ratio of 60:40 to 99: A shaping step of shaping the mixed material through the mixing step into a predetermined shape, a first drying step of drying the molded mixed material after the shaping step in a shade in which ventilation is easily performed for 6 hours to 18 hours, A second drying step of repeatedly performing day light drying and shade drying on the molded mixed material that has undergone the primary drying step, The molding passed through the tank mix stage fermentation material that is easy ventilation and aged, fermented at least six months or more in the shade - is configured to include a fermentation step.

At this time, the preparation step of the herbal composition may include washing and finishing young wormwood leaves, drying in the shade, and pulverizing.

At this time, the preparation step of the herbal composition may include a step of grinding and grinding the roots of the roots.

At this time, the preparation step of the herbal composition may include a step of grinding the raw root of Angelica gigas Nakai and then grinding.

In addition, the weight ratio of the tea leaves through the tea leaf preparation step in the mixing step and the herbal medicine preparation material through the preparation step of the herbal medicine preparation may be selected within the range of 80:20 to 95: 5.

Further, after the molding step and before the primary drying step, the molding material may further include a perforation step of forming holes in the molding compound material after the molding step.

Further, the drying of the molded mixed material through the secondary drying step may be performed under the daylight drying.

Furthermore, the shade drying of the secondary drying step may be performed by a dryer having a temperature condition of room temperature or higher.

Furthermore, the aging-fermentation step may be carried out in a jar on which rice straw is laid.

Furthermore, the aging-fermenting step may include a daylighting step of taking out the molded mixed material in the pot at least once during the fermentation period of fermentation for at least 6 months, and taking the sunlight and putting it back.

According to the above-described constitution, the method for producing a rice cake tea containing the herb medicine component according to the present invention has the following effects.

First, it can provide not only the beneficial effect due to the herbal medicine ingredient, but also a tea cake having different flavor and different flavor from the conventional tea cake.

Second, in preparing a rice cake tea as a mixed material, it is possible to maximize the flavor and efficacy of the finished product, to easily carry out the production of molding etc. in the manufacturing process, and to appropriately perform the drying and aging fermentation, And a method for producing a tea cake having a fragrance can be provided.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a photograph showing an example of a molded rice cake including a mugwort component according to a preferred embodiment of the present invention,
FIG. 2 is a photograph showing an example of a molded rice cake including angelica root components according to a preferred embodiment of the present invention,
3 is a photograph showing an example of a molded rice cake including a roast ingredient according to a preferred embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in more detail with reference to the constitution of a method for manufacturing a rice cake tea containing the herb medicine component according to the present invention.

As mentioned above, the conventional rice cake tea is formed into a certain shape such as a coin shape, a round moon shape, an inflorescence shape and the like after being subjected to a heat treatment process in which tea leaves are steamed in steam, And aging for a long period of time. The process for preparing a tea cake containing the herbal medicine ingredient according to the present invention is also formed by applying a conventional process in a large frame.

That is, in the process for producing a tea leaf tea containing the herbal medicine ingredient according to the present invention, the tea leaf thus collected is dried with a so-called soaking method, then steamed in a steam, A step of molding the leaf tea leaves into a specific shape, a step of drying the shaped tea leaves through a molding step, a step of aging and fermenting the dried tea leaves in a jar or the like, a process of manufacturing a conventional fermented tea leaf It is the same in big frame.

The inventors of the present invention have found that, in order to elucidate the optimal constitution for manufacturing a rice cake containing a mixed material other than tea leaves, such as herbal medicine materials, I found the recipe.

First, when the tea is used as a finished product, it should not increase the efficacy of the blended herb medicine ingredient, and the taste, flavor and other texture should not be lowered compared to the conventional tea cake because of the mixed material.

Second, in order to maintain the advantages of traditional fermented rice cake tea, tea cake tea is manufactured in a way that maximizes the existing method, but materials, materials preparation method, mixing method, mixing point Should be selected.

Third, for consumers who are familiar with traditional fermented rice cakes, the shape, the drinking state, and the drinking mode of the finished rice cakes containing the developed herbal medicine components should be made in the same manner as in the past, but they should also be differentiated from conventional rice cakes .

According to this principle, mugwort, Doduck, and Angelicae were selected as herbicide materials through various attempts, and the preparation method using them was described in more detail in the following Examples.

On the other hand, before mentioning the examples, a brief description will be given regarding the mixing method and the timing of the herbal medicine materials.

The selected herbicide materials as described above can be mixed into rice cakes in a variety of ways, and the most appropriate way to meet the above principles has been selected.

That is, the timing and the method of mixing the tea leaves with the herbal medicine material mixed can be roughly classified into two types. Since the materials must be mixed before the molding step, in order to heat the tea leaves, Whether to blend or to blend tea leaves independently, and to mix ingredients just before the molding process.

The theoretical predictions and experimental results show that the mixing of materials in the first way is not easy due to the fact that the molding itself is not achieved through the molding step, Time, degree of heat and degree of firing were the same.

Therefore, the method and viewpoint of the mixing of the materials are such that, in the case of the tea leaves, the conventional heat treatment and shaking processes before molding are performed independently, while the mixed herb medicine materials are prepared in the form most suitable for mixing, The method of mixing was chosen.

Best Mode for Carrying Out the Invention Hereinafter, the structure of the present invention will be described more specifically with reference to preferred embodiments and experimental examples of the present invention.

Example  : Herbal medicine  As a material, wormwood leaves, angelic roots, Herbal medicine  Ingredient-containing Choppy  Produce

1. Preparation of tea leaves

The collected tea leaves are cleaned and then subjected to a process withering. And can be performed in a wide spreading condition withering through. This process removes moisture from tea leaves and keeps them in good condition. In the case of natural forgery, it is carried out in a well-ventilated room for 12 to 18 hours. Artificial forgery can be carried out by using a forgery machine or a ventilator, which can be used to shorten the time or place where counterfeiting is difficult, .

It is also possible to shine the sunlight during the forgery process, but it is preferable to perform it before sunset time to avoid strong sunlight.

After the forgery process is performed, the tea leaves are subjected to a process of heating. In the present invention, a variety of methods and apparatuses for heat-treating can be applied. In the case of this embodiment, in the case of the conventional method, Shiru was used.

The tea leaves that have been defrosted through the process of fuming are cooled and then crushed. The conventional method is to remove from the mortar, and the same method is applied in this embodiment.

2. Preparation of herbal medicine ingredients

As described above, the herbaceous materials selected were wormwood, angelica, and doduck. In the case of Angelica gigantosa and Doduck, although the roots and stem leaves can be used, the roots exhibited somewhat superior results in the manufacturing process and the taste of the finished product, Were used.

In addition, when using the leaves and roots, it is possible to use the raw side, the side side, the raw side, the dry root, and the dry root, respectively. Because it was cloudy, it was excluded. In other words, in case of mugwort, the leaves of young mugwort, in case of danggui and doduk, were prepared as follows using raw roots.

(1) Preparation of wormwood leaves

Mugwort was picked from young leaves, cleaned and dried in the shade. As a result of attempting to pass through the process of getting the leaves to be cooked like tea leaves, it was tried to be cooked in a cauldron or shiruchi. However, the wormwood leaves were not mixed well with tea leaves prepared for tea leaves, Since it had a bad influence on the molding, it was prepared so that it could be pulverized as it was in the dried state.

(2) Preparation of angelic roots

The root of Angelica gigas was used as raw root, and it was prepared by grinding after it was cleaned.

(3) Preparation of roots

Fresh roots were used for root roots, which were cleaned, ground, and ground.

3. Mixing of materials

The three materials described above were each mixed with tea leaves through a tea leaf preparation step at three different weight ratios. Each weight ratio was adjusted to 70:30, 80:20, and 90:10, and 9 kinds of mixtures were prepared.

4. Molding of mixed materials

As shown in the photographs attached to Figs. 1 to 3, the molding was performed in the form of a round, flat coin.

Fig. 1 is a photograph showing a state in which the material obtained by crushing young wormwood leaves prepared as described above is mixed with tea leaves, Fig. 2 is a photograph showing the raw material of the angelica root prepared as described above, FIG. 3 is a photograph showing a state in which the raw root of the roasted roots prepared in the above-described manner is pulverized and mixed with tea leaves. The weight of each molding compound material in the molded state was adjusted to be approximately 23 to 24 g.

5. Primary drying

The primary drying is carried out in a well-ventilated shade, meaning that the start of the drying is intended to start with shade drying, and that the shaped mixed material is in a suitable state to perform the perforation step to be described below before the start of the secondary drying after the primary drying . The primary drying in this example was carried out for 12 hours.

6. Perforation of molding compound materials

After the primary drying, it is preferable to carry out a drilling operation on the molded material, because if the inside of the molded material is not dried well, there is a possibility of decay in the aging process and the like. By performing such drilling operation, the possibility of ventilation to the inside of the molded material and contact with outside air is increased, and the effect of drying can be dramatically improved.

7. Secondary drying

Unlike the primary drying, the secondary drying is repeatedly carried out in parallel with the sunlight drying and the shade drying. On a windy or cloudy day, natural drying in the room or drying with a drier can be performed. If dried in this way, the taste of the tea by the finished rice cake becomes monotonous and less flavorful. Therefore, it is preferable to perform daylight drying in accordance with the weather.

In the case of daylight drying, it is preferable to dry the appropriately dried shaped mixed material in the sunlight for about 8 hours. In this embodiment, the daylight is dried and then dried again by repeating the drying of the shade, and about 3 to 4 days . The weight of the individually molded mixed material finally dried was about 6-7 g.

8. Aging and Fermentation

The fermentation process takes a long time. In addition, aging and fermentation should be performed in a shady place with easy ventilation. In this embodiment, rice straw was used for effective fermentation. First, rice straw was placed on the bottom of the jar, and the dried mixed material was placed in the jar to perform aging and fermentation.

In order to prevent corruption during aging and fermentation, the molding compound was taken out of the jar and sunshine on a sunny day so that more effective aging would occur. Usually, Respectively.

In this way it took six months to complete the finished product.

Experimental Example  1.: Finished product A rice cake  Used Rice cake  Our machine

Through the above examples, tea was evaluated under the same conditions as in the case of 9 different types of rice cakes containing the herb medicine ingredients having aged and fermented for 6 months or more.

Water temperature: 95 ~ 100 ℃

We are 3 minutes

Weight ratio of car and water: 1: 100

We recall: 1

The following sensory evaluations were carried out using the tea produced through this study.

On the other hand, conventional methods of concern of other cars were as follows.

Type of car Temperature of water We have time Ratio of tea and water We count Green tea, young leaf tea 60 ~ 80 ℃ 2-3 minutes 1:60 1 to 3 times Oolong tea 95 ~ 100 ℃ Within 15 seconds 1:30 5 to 10 times Tea bag tea 90 ~ 100 ℃ Within 10 seconds 1:50 number 1 Boy tea, old leaf tea 100 ℃ Within 10 seconds 1:30 More than 5 times

Experimental Example  2.: According to the present invention Choppy  Sensory evaluation (preference survey)

(1) The following questionnaire was prepared and sensory evaluation was conducted.

* Questionnaire Main contents: Mixed herbal medicine evaluation (20 points), mixing ratio evaluation (5 points)

Item Details Scoring criteria Score (points) Remarks Mugwort Doduk Angelica mix
Herbal medicine
evaluation Visual evaluation 1)
color Very good: 5 points
Good: 4 points
Medium: 3 points
Poor: 2 points
Very bad: 1 point 2)
shape
(Beauty) Very good: 5 points
Good: 4 points
Medium: 3 points
Poor: 2 points
Very bad: 1 point Olfactory evaluation 1) of herbal medicine
incense Very good: 5 points
Good: 4 points
Medium: 3 points
Poor: 2 points
Very bad: 1 point city
Olfactory
evaluation 1) Incense and taste
sit Very good: 5 points
Good: 4 points
Medium: 3 points
Poor: 2 points
Very bad: 1 point mix
ratio
evaluation
(Tea: herbal medicine) beauty
Olfactory
evaluation 1) Taste and aroma Very good: 5 points
Good: 4 points
Medium: 3 points
Poor: 2 points
Very bad: 1 point

(2) Description of sensory evaluation:

* Timeframe: Self-assessment of personnel within the company (May 21, 2012)

Out-of-court evaluation for visitors to the International Tea Culture Festival (June 5-8, 2012)

* Evaluation Personnel: Self-evaluation (12 persons)

Outside evaluation (20 people) for visitors of International Tea Culture Festival

* Subject to be evaluated: Mixed rice cake with herb medicine over 6 months after fermentation period

(3) Evaluation results

In the preference survey of each ingredient, Deodok got the average 19 points and showed the highest preference compared to the Momongi which got 16 points and the 12 points.

In the preference according to the mixing ratio, tea leaves and herbal tea materials were mixed at a ratio of 9: 1 and 8: 2, and the rice cake was rated as 5 points and 4 points, respectively, The car received a score as low as two points. In other words, when the content of herb medicine exceeds 25% of the total weight, it is analyzed that the preference is rapidly lowered. In addition to the fact that the flavor and taste of other ingredients are too strong compared to the familiar fermented rice cake, It seems to be because the fragrance is lost.

That is, the mixing ratio of the herb medicine material and the tea leaves is preferably determined in the range of 20:80 to 5:95.

While the present invention has been described with reference to the preferred embodiments and experimental examples, photographs and the like, it is to be understood that the present invention is not limited to the illustrated embodiments. It will be appreciated by those skilled in the art that numerous changes and modifications of the invention are possible without departing from the spirit and scope of the appended claims. Accordingly, all such appropriate modifications and changes, and equivalents thereof, should be regarded as within the scope of the present invention.

Claims (10)

(a) preparing a tea leaf by forging the collected tea leaves and then pulverizing the leaves through a heat treatment process;
(b) a herbal medicine preparation comprising a preparation and grinding a herbal medicine material comprising at least one material selected from the raw roots of the roots of Angelica gigas Nakai and the root of Angelica gigas;
(c) mixing the tea leaves through the tea leaf preparation step and the herbal medicine preparations through the preparation step in a weight ratio of 80:20 to 95: 5;
(d) a shaping step of shaping the mixed material through the mixing step into a predetermined shape;
(e) a primary drying step of drying the shaped mixed material having undergone the forming step in a shade in which ventilation is easy, for 6 to 18 hours;
(f) a secondary drying step of repeatedly performing daylight drying and shade drying on the molded mixed material after the primary drying step;
(g) aging-fermenting step of aging and fermenting the molded and mixed material that has undergone the secondary drying step in a place where it is easily ventilated and shaded for at least six months or more.
delete delete delete delete delete The method according to claim 1, wherein the drying of the molded mixed material through the secondary drying step is performed under the sunlight drying method
The method according to claim 1, wherein the shade drying in the secondary drying step is performed by a dryer having a temperature condition of room temperature or higher.
2. The method according to claim 1, wherein the aging-fermenting step is carried out in a jar on which rice straw is laid.
The method according to claim 9, wherein the aging-fermenting step comprises a daylighting step of taking out the molded mixed material in the pot at least once during fermentation and fermentation for at least 6 months, , And a method for producing a rice cake containing a herbal medicine ingredient.

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