KR101518748B1 - manufacturing method of Phyllostachys nigra fermented tea - Google Patents

Abstract

More particularly, the present invention relates to a method for producing an omega-fermented tea using omega-3 and omega-3 leaves. More specifically, the omega-3 and omega-3 leaves are washed and cut to a size of 1 to 2 cm, After fermentation for 6 to 7 days at a temperature of 45 to 55 ° C and a humidity of 70 to 80% in a conventional yellow loin cabbage, it is prepared by drying, aging and rejuvenation process. In particular, The present invention relates to a method for manufacturing an omega-fermented tea which not only reduces the overall weight of oak leaf by natural drying of oak-leaf in an oboe-bulb fermentation chamber, but also brings out beneficial ingredients of oak-jak and improves flavor and taste.

Description

Manufacturing method of Phyllostachys nigra fermented tea [

The present invention relates to a method for producing an omega-fermented tea, which is prepared by fermenting ozone and oak leaves in a traditional yellowing ovum and matureing the taste and aroma of the oak mash in a jar.

More particularly, the present invention relates to a method for producing an omega-fermented tea using omega-3 and omega-3 leaves. More specifically, the omega-3 and omega-3 leaves are washed and cut to a size of 1 to 2 cm, After fermentation for 6 to 7 days at a temperature of 45 to 55 ° C and a humidity of 70 to 80% in a conventional yellow loin cabbage, it is prepared by drying, aging and rejuvenation process. In particular, The present invention relates to a method for manufacturing an omega-fermented tea which not only reduces the overall weight of oak leaf by natural drying of oak-leaf in an oboe-bulb fermentation chamber, but also brings out beneficial ingredients of oak-jak and improves flavor and taste.

Due to the recent rapid social change and rapid growth, modern people are exposed to excessive stress and negative environmental conditions.

In particular, lack of exercise, stress, and unbalanced intake of nutrients deteriorate the health status of modern people, and it is a major cause of increasing the incidence of various adult diseases and chronic diseases. As a result, interest in health has increased, and interest in raw materials and foods useful for human health is also increasing.

The phloostachys nigra MUNRO is called as 紫 竹, 水 竹子, and paju, and is an evergreen tree-like plant of Hwangbong family. It is about 10m in height, 5 ~ 8cm in diameter, Is covered with white powder, but the stem becomes black.

Leaves are 1 ~ 5 (usually 2 ~ 3) lanceolate, lanceolate, 6 ~ 10㎝ long, 10 ~ 15㎜ wide, acuminate, round, Bottom), with serrate, with some fine hairs along the mid ribs on the back, and the shoulders slightly falling to around five. The flowers bloom in June-July, the flowers are light yellow, and the bracts surrounding the inflorescence are broad lanceolate, containing 2 to 5 positive and unisolated.

Bamboo shoots appear in April to May, light reddish brown, and fruit is mature in October, and is a spirit. It is used for edible, ornamental, industrial, medicinal use, edible for lingon, edible, pine, building, and dying materials. It is used for vomiting, burning, sponging, It is used as herbal medicine, such as heritage, warts, swelling of the pelvic floor, care, tetanus, sweating, pain, and stroke.

According to the herbal gangmok, the oak leaves are cool, cool, and poisonous. He sleeps, he sleeps, he stops smoking, he decides to drink, he stops sweating and sweats. It is said that paralysis can also be said to be unable to speak. In addition, the dahlia leaf is cold, has no taste and sweet, has no poison, it has a tendency to cut down the fever, to lower the fever, to become stiff with the paralysis, to get rid of heat, and to have a sore headache. It is very dangerous for the child to feel dizzy and coughing, to feel dizzy, to get dizzy, to fall down, to get a child's span, It is said that it heals.

However, the conventional bamboo leaves having the above-mentioned properties and characteristics have low palatability, low commerciality, and difficulty in mass production, resulting in low economic efficiency.

Korean Patent Laid-Open Publication No. 2002-71363 discloses a method for producing an ooze leaf tea which is prepared by washing the ooze leaf, mixing it with steam, cooling, drying and grinding it and mixing it with brown rice and corn, Cooling, drying and pulverizing them, and mixing them with brown rice and corn.

However, since it does not go through the careful process and the heavy oil process, it does not destroy the quality of the fibrous fibrous material possessed by the tea leaves. Therefore, there is a limit in that it can not sufficiently sense the unique flavor and taste as well as the physiologically active material of the tea leaves.

In order to solve the problems of the conventional green tea leaves, the present invention takes into consideration the unique taste, aroma, color, and shape and strength of the oak leaves, and carries out the process of fermentation and drying, Drying, and fermentation processes, it is intended to provide a method for preparing a fermented tea which can increase not only the physiologically active ingredients of the oyster mushroom and oak leaf, but also the palatability such as its color, taste and the like.

It is also intended to provide a method for producing an off-fermented tea which can further improve the original flavor of the oyster and oyster leaves by further performing the step of turning off the oyster and the oyster leaf fermented in the yellow soil.

In order to accomplish the above object, the present invention provides a method for preparing an omelet fermented tea comprising collecting ojuk and oak leaves, collecting and washing the ojuk and oak leaves using clean water or 200m of underground water, (S101); A crushing step (S102) of crushing washed and uneven leaves to a predetermined size of 1 to 2 cm; (Step S103), which is prepared by shredding the crushed oyster and oak leaves in a preserving machine for 2 to 3 hours; Fermentation step (S104) of keeping the oyster and oyster leaves at a temperature of 45 to 55 ° C and a humidity of 75 to 85% for 6 to 7 days in a yellowtombe fermentation chamber; Drying step (S105) of drying the fermented oyster and oat leaves through a hot air dryer at a temperature of 80 to 90 ° C for 7 to 8 hours; (S106) in which the dried oysters and oak leaves are wrapped in Korean paper and aged in a jar for 6 to 7 days; And a fermentation step (S107) of fermenting the aged oyster and oyster leaves at a temperature of 80 to 90 ° C for 1 to 2 hours through a hot air dryer (S107). There is a purpose.

The production process of the fermented tea of the present invention has the following effects.

By virtue of natural fermentation of Ojungsun and Leaf Leaf in a traditional obovate fermentation room for one week, it not only reduces the total weight of Leaf Leaf, but also has a remarkable effect that the beneficial ingredients of Leaf Leaf are better, and the flavor and taste are remarkably excellent.

In addition, the natural fermented oyster and oak leaves are wrapped in Korean paper after drying process, put into a traditional refueling jar over 30 years, and natural aged for about a week, thereby improving the taste and flavor of oak jelly. It has a remarkable effect that can be enjoyed smoothly.

FIG. 1 is a flowchart showing a process for producing a fermented tea according to the present invention

More particularly, the present invention relates to a method for producing an omega-fermented tea using omega-3 and omega-3 leaves. More specifically, the omega-3 and omega-3 leaves are washed and cut to a size of 1 to 2 cm, After fermentation for 6 to 7 days at a temperature of 45 to 55 ° C and a humidity of 70 to 80% in a conventional yellow loin cabbage, it is prepared by drying, aging and rejuvenation process. In particular, The present invention relates to a method for manufacturing an omega-fermented tea which not only reduces the overall weight of oak leaf by natural drying of oak-leaf in an oboe-bulb fermentation chamber, but also brings out beneficial ingredients of oak-jak and improves flavor and taste.

Hereinafter, with reference to the accompanying drawings, a method of manufacturing a fermented fermented tea according to the present invention will be described in detail for each production step.

A method for manufacturing a fermented tea according to the present invention comprises collecting and washing (step S101) a fermented lees and a lean lees collected by collecting lees and leaves and washing them with purified water or rocks of 200 m underground; A crushing step (S102) of crushing washed and uneven leaves to a predetermined size of 1 to 2 cm; (Step S103), which is prepared by shredding the crushed oyster and oak leaves in a preserving machine for 2 to 3 hours; Fermentation step (S104) of keeping the oyster and oyster leaves at a temperature of 45 to 55 ° C and a humidity of 75 to 85% for 6 to 7 days in a yellowtombe fermentation chamber; Drying step (S105) of drying the fermented oyster and oat leaves through a hot air dryer at a temperature of 80 to 90 ° C for 7 to 8 hours; Aging step (S 106) in which the dried oyster and oak leaves are aged in a jar for 6 to 7 days; And an aging step (S107) in which the aged oyster and oak leaves are heated at a temperature of 80 to 90 DEG C for 1 to 2 hours through a hot air drier.

1. Collection and washing step (S101)

First, it is most desirable to collect between 4 and 6 months, and it is most preferable to collect the leaves after that. Then, the collected oyster mushroom leaves are washed cleanly using clean water or 200 m of underground water.

2. Shredding step (S102)

In the collecting and washing step (S101), the cleaned and washed leaves are crushed using a cutter or a crusher so as to have a predetermined size of 1 to 2 cm in length.

3. Remembrance step (S103)

The shredded oyster leaves and oak leaves are put into the oven and rubbed for 2-3 hours.

It is a process for destroying the tough fiber of the oak leaf by adding the oak leaf to the preserving machine by mixing the oak leaf, and the oak leaf with the broken fiber is mixed well with the oak jun and the flavor and the fragrance come out well.

4. Fermentation step (104)

The above-mentioned ovule and oak leaves are well shaken through the above-mentioned steps and stored in a traditional Hwangtoobang fermentation chamber set at a temperature of 45 to 55 ° C and a humidity of 75 to 85% for 6 to 7 days (about one week) for fermentation.

Therefore, by virtue of natural aging of the oolong and oak leaves in the yellowtail, the weight of the oolong leaves is reduced, and the beneficial ingredients of oolgwa are further improved and a fermented tea having an excellent flavor and taste is remarkably produced.

5. Drying step (105)

The fermented oyster and oyster leaves are dried in a hot air dryer at a temperature of 80 to 90 ° C for 7 to 8 hours.

At this time, it is preferable to make the moisture content of the dried oyster and oak leaves to be about 6 to 3% by weight (most preferably 5% by weight), because if the water content is too high, However, if the moisture content is less than 3% by weight, browning may occur during aging.

6. Aging step (106)

The dried oyster and oak leaves dried by the above drying step are aged for 6 to 7 days (one week) in a traditional natural refueling jar of 30 years or more.

In particular, the above-mentioned oozing and oozing leaves are wrapped in a paper jar and put in a jar. When the oozing leaves are wrapped in a paper jar and stored in a jar, the leaves are prevented from leaching. Due to the characteristics of Korean paper, Which is maintained at a low temperature and has a remarkable effect of shortening the ripening period.

Therefore, by putting the above-mentioned oyster and oak leaves into a jar and natural aging for about a week, the taste and flavor of the oak leaves are greatly improved, and they are refined so that they can be enjoyed smoothly without disturbing the taste of the consumer.

7. Evolution step 107

The aged oyster and oak leaves are removed from the jar by the aging step, and then dried and evacuated with a hot air dryer at a temperature of 80 to 90 ° C for 1 to 2 hours.

The browning process is a process for increasing the fragrance of the oak jam by drying the aged oak leaves once more in a short time, thereby producing an oak fermented tea having a moisture content of less than 3% by weight of the oak leaves.

Then, the fermented tea is picked up in a tea bag, a paper pouch or a wrapping paper and packed for commercialization.

The following Tables 1 and 2 show the changes of the setting conditions (time and temperature) according to each step of the preparation method of the fermented fermented tea according to the present invention and the sensory difference (color, taste, ).

Remaining time (minutes) Fermentation
Temperature
(° C) Fermentation
Humidity
(%) Fermentation
time
(Work) dry
(° C) dry
(time) ferment
term
(Work) Purpose
Temperature
(° C) Purpose
time
(minute) Example 30 30 60 3 70 4 3 70 30 One 60 40 70 5 80 6 5 80 60 2 120 50 80 7 85 8 7 85 120 3

division
Sensory evaluation (5-point scale method) color flavor Scent Likelihood Example 1 2.3 2.7 2.9 2.6 Example 2 3.2 3.5 3.8 3.5 Example 3 4.0 3.8 4.3 4.0

(The sensory test of each product according to the examples was carried out by five sensory tests by a five-point scale method)

As can be seen from the above Tables 1 and 2, the fermented tea produced by the method according to the present invention was most preferable to the fermented tea according to Example 3, The fermented tea of the present invention produced under the optimum temperature and time of the fermentation and fermentation step will have an increased effect of superior taste, flavor and palatability as compared to other tea.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be readily apparent that such substitutions, modifications, and alterations are possible.

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Claims (3)

(S101); collecting and washing the oyster and oozing leaves, which are collected by collecting ozone and oozing leaves and washing them using clean water or rock water of 200 m underground;
A crushing step (S102) of crushing washed and uneven leaves to a predetermined size of 1 to 2 cm;
(Step S103), which is prepared by shredding the crushed oyster and oak leaves in a preserving machine for 2 to 3 hours;
Fermenting step (S104) of keeping the oyster and oyster leaves in mind for 6 to 7 days in a yellow-green fermentation chamber maintained at a temperature of 45 to 55 ° C and a humidity of 75 to 85%;
Drying step (S105) of drying the fermented oyster and oat leaves through a hot air dryer at a temperature of 80 to 90 ° C for 7 to 8 hours;
Aging step (S 106) in which the dried oyster and oak leaves are aged in a jar for 6 to 7 days; And
(S107) which is aged for 1 to 2 hours at a temperature of 80 to 90 占 폚 through a hot-air drier.
The method according to claim 1,
Wherein the aging step comprises wrapping the dried oyster mushroom and oak leaves in a paper jar and aging the oyster mushroom in a jar.
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