KR101521983B1 - Yellow tea jelly and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a method for preparing a sulfur tea from which tea leaves are fermented so as to be in the middle between green tea and black tea to remove the catechin component which is unique to green tea, and adding sweet potato starch to the yellow tea, (a) collecting tea leaves from green tea trees; (b) drying the sampled tea leaves of step (a) so as to be wiped; (c) scratching the dried green tea leaves of step (b) by hand; (d) fermenting the wounded leaf of the step (c) and boiling it; (e) preparing a fermented tea product in hot water by putting the fermented tea leaves in hot water so that the ratio of the fermented tea leaves to the fermented tea leaves in the step (d) is 0.5-1 wt%: 99-99.5 wt%; (f) 88 to 92% by weight of the sulfur of step (e), and boiling the resulting mixture in a heating vessel so that the proportion of the sweet potato starch is 8 to 12% by weight, (g) feeding the incompletely boiled solid of the step (f) into a moldable container, cooling and molding the molded container; .

Description

Yellow tea jelly and manufacturing method < RTI ID = 0.0 >

The present invention relates to a tea husk obtained by fermenting tea leaves to be in the middle between green tea and black tea to produce a yellow tea from which a catechin component having a unique taste and flavor of green tea has been removed, and adding sweet potato starch to the yellow tea and its preparation method.

In general, "jukmu" means buckwheat, mung bean, acorn, etc., which are used as raw materials, and then they are swollen like a grass, and they are hardened and cooked. It is a traditional food which is used as a snack or side dish by putting in soy sauce, parsley, sesame oil, red pepper powder, It is food.

The manufacturing method is somewhat different according to such old materials to be used. Generally, it is manufactured by the following method from the past.

In the case of green mung bean, the green mung bean was removed by water, and the mung bean was removed by grinding using a millstone or a mixer. Then, the ground product was filtered by a bag or a fine lump, and the filtrate was mixed with water and submerged And the bottom sediment is obtained. After adding a small amount of water, it is boiled. When the sludge is in a sludge state, it can be transferred to a suitable vessel and hardened. This kind of green bean mushrooms are said to have a clear color and a feeling of warmth.

For buckwheat, the buckwheat was soaked in hot water, and then the husks were removed. The buckwheat was crushed using a mortar, and the resultant was filtered through a sieve having a predetermined diameter, mixed with water, allowed to stand, discarded along with the supernatant, It can be obtained by soaking it in a suitable bowl, cooling it and drying it.

In the case of acorn mulberry, the peeled acorn which is peeled off is called water, and the acorn specific pungent taste is sufficiently removed. Then, the acorn called water is milled to grind the ground acorn, then the pulverized acorn is squeezed in a fine cotton pouch, The sediment from the water is also soaked in water, and when it starts to run properly, it starts to mildly ignite. After that, pour cold water to cool it, and you can get smooth otomok.

Because these old main ingredients are mostly starchy, their flavors are softer and softer, and they fit well with any food, so it was one of the foods that people eat as side dishes.

In recent years, however, such functional foods such as buckwheat and acorn are mainly produced. Therefore, the functionality is lowered compared to other health foods, and as people's preferences are diversified, the number of people who enjoy the mellow taste is gradually decreasing. Therefore, there is a problem that the overall competitiveness of Jukmun is low and thus the competitiveness is low.

Therefore, in order to enhance the flavor of mucilage or to improve the flavor during the production process of mucilage, methods of adding additives have been carried out. However, there is no suitable additive yet, and addition of additives The utilization rate is low.

Therefore, in recent years, there has been provided a green tea mug manufacturing method using a green tea powder and a green tea mug manufactured by the manufacturing method (Japanese Patent Laid-Open No. 2003-0051979 (June 26, 2003)). It is possible to improve the flavor by mixing the green tea with the flavor and taste of the green tea and to improve the functionality by containing an active ingredient which can prevent various adult diseases and hypertension, Therefore, it is possible to improve the overall merchantability.

In addition to the above-mentioned rosemary, the brown rice of Laid-open Patent No. 10-2006-0128771 (Dec. 14, 2006) is washed to remove moisture, roasted at 150-250 ° C to 15% moisture or less and pulverized to 200-300 mesh to obtain brown rice powder An onion pretreatment step (200) for removing and washing the onion skin and boiling for 10 to 15 hours in water at 100 ° C to obtain a boiled onion ground product; 25 to 35 parts by weight of boiled onion pulverized product and 15 to 25 parts by weight of starch are mixed to obtain a brown rice mixture, and 250 to 350 parts by weight of onion boiled water is added to and mixed with 100 parts by weight of the brown rice mixture, And stirring step 300. After the mixing and stirring step 300, the mixture is firstly heated at 85 to 90 ° C for 30 minutes to 1 hour and then heated at 70 to 80 ° C for 20 to 30 minutes for secondary heating A heating step (400) for evaporating moisture; a heating step (400) And a cooling step (500) for allowing the mixture to solidify.

0.5 to 2.0% by weight of konnyaku in patent registration No. 10-0892690 (Apr. 02, 2009) is dispersed in 1.0 to 5.0% by weight of the alcohol, the dispersion is mixed with 0.1 to 1.0% by weight of MgCl2, 0.01 to 0.3% 0.1 to 5.0% by weight of chicory fiber and 87.0 to 95.0% by weight of purified water; Heating the mixed solution at 70 to 90 ° C for 1 to 20 minutes and molding; Rapidly freezing the molded product at -40 DEG C for 1 hour; And zeodration-drying the quick-frozen product; ≪ / RTI > Etc. are provided.

The present invention relates to a fermented tea which is prepared by fermenting tea leaves as a middle between green tea and black tea to produce caffeine-free caffeine-free yellow tea, and adding the sweet potato starch to the yellow tea, The present invention aims at producing and providing a functional jelly which has high flavor due to the inherent flavor of yellow tea and sweetness of sweet potato starch.

According to an aspect of the present invention, there is provided a method of manufacturing a tea leaf tea comprising: (a) collecting tea leaves from a green tea tree; (b) drying the sampled tea leaves of step (a) so as to be wiped; (c) scratching the dried green tea leaves of step (b) by hand; (d) fermenting the wounded leaf of the step (c) and boiling it; (e) preparing a fermented tea product in hot water by putting the fermented tea leaves in hot water so that the ratio of the fermented tea leaves to the fermented tea leaves in the step (d) is 0.5-1 wt%: 99-99.5 wt%; (f) 88 to 92% by weight of the sulfur of step (e), and boiling the resulting mixture in a heating vessel so that the proportion of the sweet potato starch is 8 to 12% by weight, (g) feeding the incompletely boiled solid of the step (f) into a moldable container, cooling and molding the molded container; .

The drying of the tea leaves in step (b) is performed in the shade, the drying time is 2 to 4 hours, and the tea leaf fermentation in step (d) The fermentation is carried out at a temperature of 100 ° C or higher and at a temperature of 100 ° C or higher and a temperature of 100 ° C or higher, It is boiled water and maintains at 70 - 100 ℃.

In order to achieve the object of the present invention, there is provided a yellowish yellow tea pot produced by the above method of the present invention.

In addition to being able to simultaneously enjoy the effects of the yellow tea and the sweet potato starch produced by the above-described method, it is also possible to provide a traditional Korean functional mushroom having a good texture, taste and flavor.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a photograph showing a state of collecting green tea leaves according to the present invention,
FIG. 2 is a photograph of a dried green tea leaf according to the present invention,
FIG. 3 is a photograph of a green tea leaf according to the present invention,
4 is a photograph showing a green tea leaf smearing process according to the present invention,
FIG. 5 is a photograph of a state in which a yellow tea is made according to the present invention,
FIG. 6 is a photograph showing a molding state of a yellow tea cup according to the present invention,
FIG. 7 is a photograph of a state in which the manufactured Huadai mushroom of the present invention is cut.

The yellow tea used for making the tea of the present invention is a semi-fermented tea made by fermenting 30 to 65% of the tea leaves collected from the tea, which corresponds to the middle of the non-fermented green tea and the fully fermented tea , The name of the yellow tea, the color of tea leaves, tea and tea leaves are all attached to the yellow color.

The yellow tea was yellowish when the chlorophyll of the tea leaf was destroyed under moist heat, and the same name was attached. Yellow tea is used during the fermentation process and reduces the catechin component that gives a bitter taste instead of scent like fruit or flower scent.

Unlike tea, which is made by stopping fermentation of young tea leaves, it is desirable to make tea leaves that bloom in May. Tea is grown in the sun with a lot of tannin because it has a good effect.

In Jeddah, tea leaves are dried in the shade for 2 - 4 hours, then scratched by hand. The damaged tea leaves are put into a colander, covered with a wrapping cloth, placed in a warm place to ferment, then dried in a hot pot.

Yellow tea does not need to have all the tea. Put a little tea in the teacup and pour boiling water (hot water) to drink the water.

Such yellow tea is cold and yellow is absorbed into the spleen to strengthen the spleen and remove the wetness. It has the effect of piercing the clogged body, as well as the diet effect and anti-cancer, lowering blood pressure and lipid, Lt; / RTI >

In addition, sweet potatoes are rich in carbohydrates, such as rice and barley, and contain protein, fat, dietary fiber, minerals, and vitamins, which can substitute stocks. Especially, they contain a lot of essential amino acids, It is higher than corn or rice.

Vitamin A, B and C are abundant, including potassium. Vitamin C has a residual ratio of 70 to 80% even when heat is applied when cooked. When heat is applied, the starch becomes like a paste. At this time, maltose is formed by β-amylase and the sweet taste is increased.

Sweet potato is known as a diet food, and has anticancer / antioxidant effect and blood cholesterol lowering effect, and it is in the spotlight as a good food for prevention of adult disease. It is high in potassium content with soybean and tomato, (GI) is effective to prevent diabetes, and anthocyanin and chiapo promote the secretion of insulin.

In addition, sweet potato fiber and milky white liquid, yalapin (Jalapin) to relieve constipation and to prevent colon cancer is effective. Dietary fiber to increase the intestinal solids and germs are used as a nutrient energizing the bowel movement, feeling fullness It is said to help with diet.

The method of the present invention for preparing a sulfuric acid mallow using the above-described sulfuric acid and sweet potato starch,

(a) collecting tea leaves from a green tea tree;

(b) drying the sampled tea leaves of step (a) so as to be wiped;

(c) scratching the dried green tea leaves of step (b) by hand;

(d) fermenting the wounded leaf of the step (c) and boiling it;

(e) preparing a fermented tea product in hot water by putting the fermented tea leaves in hot water so that the ratio of the fermented tea leaves to the fermented tea leaves in the step (d) is 0.5-1 wt%: 99-99.5 wt%;

(f) 88 to 92% by weight of the sulfur of step (e), and boiling the resulting mixture in a heating vessel so that the proportion of the sweet potato starch is 8 to 12% by weight,

(g) feeding the incompletely boiled solid of the step (f) into a moldable container, cooling and molding the molded container; .

Hereinafter, the method for manufacturing the above-described Huang Chauzhou will be described in detail.

(a)

In the present invention, as shown in FIG. 1, the tea leaves are taken from green tea trees and used. The tea leaves are preferably collected in May because the tea leaves collected in May Because it is a tea harvested with lots of sunshine, it has a good effect because it has many tannin components.

(b)

In the step (b) of the present invention, the harvested tea leaves of step (a) are dried so as to be worn as shown in FIG. 2 because the tea leaves are minimized in nutrient destruction, It is preferable that the tea leaves be dried for 2 to 4 hours in a dark place.

The reason is that if the tea leaves dry for less than 2 hours, it will be difficult for the tea leaves to break, and if it exceeds 4 hours, the tea leaves will be broken when they are worn out.

(c)

In step (c) of the present invention, the dried green tea leaves of step (b) are scratched by hand as shown in FIG. 3, so that the fermentation of the tea leaves described below is quickly and uniformly performed And at the same time, it is necessary to ensure that the sound is evenly distributed.

(d)

In step (d), the fermented tea leaves of step (c) are fermented as shown in FIG. 4, and the fermentation method is a method of fermenting the fermented tea leaves by hand, Cover and ferment in a warm place. Such a fermentation method is merely one embodiment, and it may be fermented by putting it in a bag or box or the like.

The warm place means the shade at 20-50 ° C. The fermentation time is preferably 12-36 hours. The degree of fermentation is 30 - 30, which is the middle of the non-fermented green tea and the fully fermented tea, 65% fermentation.

The reason why the fermentation time is 12 to 36 hours is that fermentation degree may vary depending on fermentation conditions such as fermentation temperature, fermentation container (basket, bag, box), but if the fermentation is performed for less than 12 hours on average, If fermentation exceeds 36 hours, the fermentation time is about 12 - 36 hours to make a yellow tea because the fermentation tea is close to perfect fermentation tea.

As described above, if the tea leaf is fermented, the green chlorophyll is destroyed and browning occurs and becomes yellow. This is because the polyphenol component which is burdened on the human body by the automatic oxidation is decreased and the saccharide and amino acid are changed, And has a unique flavor.

And the tea fermented in yellow as above will help to relieve the gihyeol when the cold of the human body is drained and the gastric juice is secreted to relieve the burden on the stomach.

The fermented tea leaves are shaken using a tumbling pot. The tumbling method is such that the tea leaves are not mixed in the tumbling pot, but are mixed and heat-treated so as to be uniformly heat-treated, so that a detailed description thereof will be omitted.

(e)

In the step (e) of the present invention, in step (d), the molten tea leaves are put into hot water so that the proportion of the molten tea leaves is 0.5-1 wt%: hot water 99-99.5 wt% 5, when the above-mentioned tea leaves are added in an amount of less than 0.5% by weight, the hue unique to yellow tea can not be expressed, and thus, the flavor inherent to the yellow tea is not so small from the finally produced yellow tea jelly, (Yellow) of the yellow tea is expressed too darkly when the zinc powder is added in an amount exceeding 1% by weight, and the odor of the yellow tea is too strong in the finally made yellow tea powder, It is preferred that the content of the tea leaves is from 0.5 to 1 wt%: 99 to 99.5 wt% of hot water.

The hot water refers to water boiled at 100 ° C or higher and maintains a temperature of 70-100 ° C. When the temperature is lower than 70 ° C, the rate of the yellow tea is low. When the temperature exceeds 100 ° C, The temperature is higher than necessary.

Therefore, the temperature at which yellow tea is concerned is preferably from 70 to 100 ° C, and it is possible to avoid yellowing even at a temperature higher than 70 ° C and higher than 100 ° C.

(f)

 In step (f), in step (e), 88 to 92 wt% of the sulfur of step (e) is added to the heating container so that the proportion of the sweet potato starch is 8 to 12 wt%, and the mixture is boiled until thickened, If less than 8% by weight is used, the foaming power is weak and it must be turned off for a long time, which lowers the productivity of the resultant product. In addition, The flavor of the sweet potato was so strong that the flavor inherent to the yellow tea was relatively weakened, which resulted in a disadvantage that the preference of the yellow tea tree was lowered. Thus, the mixture ratio of the yellow tea and the sweet potato starch was 88-92 wt% By weight and 8 to 12% by weight.

The method of mixing the yellow tea with the sweet potato starch and boiling it until it is poured is preferably heated to a low temperature until it is ready to be cooked and then heated to a low temperature when it starts to melt. When heated to a high temperature before and after the above-mentioned equipments, there is a problem that the sweet potato starch or precipitate is pressed at the bottom of the heating pot, and at the same time, the pressed smell of sweet potato starch .

(g)

In the step (g) of the present invention, the incompletely boiled raw material in the step (f) is supplied to the molded container to be cooled, and the raw material is cooled and formed by molding the green tea husk As a cooling method, natural cooling is preferred, but the molding container may be quenched by immersing it in cold water if necessary.

As shown in the right column of FIG. 7, the yellow jelly-shaped jelly-shaped jelly made in the above-described manner is cut into a predetermined size and cooked in various forms Eat it or eat it by itself.

Hereinafter, the present invention will be described in more detail with reference to the following Examples,

[Example 1]

The collected tea leaves were dried for 4 hours in a shade, and the dried tea leaves were scratched by hand, and then fermented at 50 ° C for 12 hours. After the tea leaves were soaked in a tumbling pot, 1 wt% of the roasted tea leaves: 99 wt% , And the resulting mixture was immersed in hot water for 2 minutes to prepare a yellow tea. The resultant mixture was put into a heating container so that the ratio of the prepared yellow tea was 88% by weight: 12% by weight of sweet potato starch, The results of measuring the texture, flavor, and aroma of a total of 60 individuals, each of which is 10 by each age group, are shown in Table 1 below.

Texture, taste, flavor: very good ◎. Good ○. Usually △. Poor x Age group Texture flavor incense Teenager ○ △ △ 20's ○ ○ ○ 30s ◎ ◎ ◎ 40s ◎ ◎ ◎ 50s ◎ ◎ ◎ More than 60 ◎ ◎ ◎

The result of the above Table 1 shows that the texture is good in the teenager, but the taste and the aroma are normal. In the twenties, the texture, the taste and the smell are all good, and the taste, Respectively.

[Example 2]

The harvested tea leaves were dried for 3 hours in the shade, and the dried tea leaves were scratched by hand, fermented at 30 ° C for 24 hours, and then roasted in a tumbling pot. Then, 0.5% by weight of the roasted tea leaves: 99.5% , And the resulting mixture was immersed in hot water for 5 minutes to prepare a sulfur tea. The resulting mixture was put into a heating container so that the ratio of the prepared sulfuric acid was 92 wt%: sweet potato starch to 8 wt%, and the mixture was stirred, The results of measuring the texture, flavor, and aroma of a total of 60 persons, each of which is 10 persons for each age group, are shown in Table 2 below.

Texture, taste, flavor: very good ◎. Good ○. Usually △. Poor x Age group Texture flavor incense Teenager ○ ○ ○ 20's ○ ○ ○ 30s ◎ ◎ ◎ 40s ◎ ◎ ◎ 50s ◎ ◎ ◎ More than 60 ◎ ◎ ◎

The results of Table 2 above indicate that the teenagers and the twenties have a texture. flavor. Flavor, and flavor were all good. In the age of 30 and over, texture, taste, and flavor were all very good.

[Example 3]

The collected tea leaves were dried for 3 hours in a shade, and the dried tea leaves were scratched by hand, and then fermented at 40 ° C for 36 hours. After the tea leaves were sown in a tumbling pot, 0.5% by weight of boiled tea leaves: 99.5% , And the mixture was immersed in hot water for 5 minutes to make a yellow tea. The resulting mixture was put into a heating container so that the proportion of the prepared yellow tea was 90% by weight: 10% by weight of sweet potato starch, The results of measuring the texture, flavor, and aroma of a total of 60 individuals, each of which is 10 by each age group, are shown in Table 3 below.

Texture, taste, flavor: very good ◎. Good ○. Usually △. Poor x Age group Texture flavor incense Teenager ○ ○ ○ 20's ○ ○ ○ 30s ◎ ◎ ◎ 40s ◎ ◎ ◎ 50s ◎ ◎ ◎ More than 60 ◎ ◎ ◎

The results of Table 3 are the same as those of Table 2 of the second embodiment.

When the results of Table 1 to Table 3 are summarized, it can be seen that, in the case of jelly containing a large amount of yellow tea, in the teens and twenties, I have a texture in my 30s or older. flavor. The fragrances were all very good.

As described in the above effect, it is possible to simultaneously enjoy the efficacy of the Huang tea and the potato starch effect, and to provide a functional roast of Korean traditional taste with good texture, taste and flavor, as described above in the method of the present invention. There is an advantage to be able to.

Claims (5)

(a) collecting tea leaves from a green tea tree;
(b) drying the sampled tea leaves of step (a) so as to be wiped;
(c) scratching the dried green tea leaves of step (b) by hand;
(d) fermenting the wounded leaf of the step (c) and boiling it;
(e) preparing a fermented tea product in hot water by putting the fermented tea leaves in hot water so that the ratio of the fermented tea leaves to the fermented tea leaves in the step (d) is 0.5-1 wt%: 99-99.5 wt%;
(f) 88 to 92% by weight of the sulfur of step (e), and boiling the resulting mixture in a heating vessel so that the proportion of the sweet potato starch is 8 to 12% by weight,
(g) feeding the incompletely boiled solid of the step (f) into a moldable container, cooling and molding the molded container; ≪ / RTI > The method according to claim 1,
Wherein the drying of the tea leaves in step (b) is performed in a shade, and the drying time is 2 to 4 hours. The method according to claim 1,
Wherein the fermentation of the tea leaves in step (d) is carried out by fermenting 30 to 65% of the fermented tea, which is about halfway between the non-fermented green tea and the fully fermented tea. The method according to claim 1,
Wherein the hot water in step (e) is water boiled at 100 ° C or higher and maintained at 70-100 ° C. 7. A yellowish white tea pot produced by the method of any one of claims 1 to 4.

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