KR101602681B1 - Method for manufacturing graviola solid tea and graviola solid tea manufactured by thereof - Google Patents

Method for manufacturing graviola solid tea and graviola solid tea manufactured by thereof Download PDF

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Publication number
KR101602681B1
KR101602681B1 KR1020150174633A KR20150174633A KR101602681B1 KR 101602681 B1 KR101602681 B1 KR 101602681B1 KR 1020150174633 A KR1020150174633 A KR 1020150174633A KR 20150174633 A KR20150174633 A KR 20150174633A KR 101602681 B1 KR101602681 B1 KR 101602681B1
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South Korea
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graviola
leaves
drying
dried
tea
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KR1020150174633A
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Korean (ko)
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임이택
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한국참생약영농조합법인
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    • 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
    • A23F3/16Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/30Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
    • 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
    • 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
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2200/00Function of food ingredients
    • A23V2200/30Foods, ingredients or supplements having a functional effect on health
    • A23V2200/308Foods, ingredients or supplements having a functional effect on health having an effect on cancer prevention
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2200/00Function of food ingredients
    • A23V2200/30Foods, ingredients or supplements having a functional effect on health
    • A23V2200/32Foods, ingredients or supplements having a functional effect on health having an effect on the health of the digestive tract
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2200/00Function of food ingredients
    • A23V2200/30Foods, ingredients or supplements having a functional effect on health
    • A23V2200/328Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00Food ingredients
    • A23V2250/20Natural extracts
    • A23V2250/21Plant extracts
    • A23V2250/214Tea

Abstract

The present invention relates to a process for producing graviolar solid car and to a graviolar solid car produced thereby.
A method for preparing a graviola solid car according to the present invention includes: a collecting and washing step (S100) for collecting and washing the fresh leaves of graviola to remove foreign matter adhering to the graviola leaves; A primary drying step (S200) of drying the fresh leaves of the washed graviola in the shade; A secondary drying step (S300) of drying the dried graviola fresh leaf inside a far-infrared ray dryer; A step (S400) of pulverizing and pulverizing the dried graviola leaves to remove pulverized powder after cutting the pulverized graviola leaves; And grinding the grinded graviola leaves by heating (S500).
According to the above-mentioned constitution, the present invention can provide a solid tea which can be dried and refined and leached out to drink, thereby enjoying the original flavor and taste of graviola, and taking the active ingredient of graviola, Lt; / RTI >

Description

METHOD FOR MANUFACTURING GRAVIOLA SOLID TEA AND GRAVITAL SOLID TEA MANUFACTURED BY THEREOF BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a process for producing graviolar solid car,
The present invention relates to a process for producing graviola solid tea and a graviola solid car produced thereby, and more particularly, to a process for producing graviola leaves by drying and refining graviola leaves, The present invention relates to a method for producing a graviola solid tea which can improve the health of a consumer by ingesting an active ingredient of graviola and a graviola solid tea prepared thereby.
Tea is generally a product that is processed to take the leaves of tea trees and use them as beverages. Worldwide, tea is the most popular drink with coffee and cocoa. Recently, it has been reported that tea has anticancer activity, hypertension inhibiting action, arteriosclerosis inhibiting action, aging-inhibiting action and the like, so that consumption of tea has been rapidly increasing.
These tea are classified into green tea, black tea and oolong tea according to fermentation in the manufacturing process. The green tea is fermented by inactivating the oxidizing enzyme present in the tea leaves immediately after collecting the tea leaves by steam-boiling or the like Refers to a tea that has been fermented so that its activity is maintained without inactivation of oxidizing enzymes present in the tea leaves by collecting tea leaves after tea leaves are collected, and URONG tea is a medium-fermented tea.
However, tea, black tea, and uranium tea all use tea leaves as raw materials. The tea leaves can be divided into Chinese (var. Sinensis) leaves, which are originated from southeastern China, var. Assamica, large varieties of leaves originating from Indian Assam, and hybrids between them . It is known that Chinese species are suitable for green tea, Indian species are suitable for black tea, and hybrids have intermediate properties of two species.
The climate conditions suitable for the growth of tea trees are annual average temperature of 12.5 ℃ and rainfall should be 1,400mm or more per year. These cultivated soils of the tea plant are good for soils containing many abundant clay loam and gravel, but they are generally known to grow well in any soil.
Graviola is a plant that grows widely in the tropics. Its height is 6 ~ 7m, its leaves are ovate or long oval, and its length is 7.5 ~ 15㎝. Leaf tip is pointed, petiole is wedge shaped, The petiole is short. The active ingredient of graviola is known to have wound healing, fever, diarrhea, dysentery, cough, asthma, parasitic relief, neuralgia, liver disease, diabetes mellitus, soothing component, spasm suppression, hypotensive effect, antimicrobial action or anticancer effect. On the other hand, acetogenin contained in graviola is known to be effective for lung cancer, breast cancer, pancreatic cancer, colorectal cancer or liver cancer.
Accordingly, the present inventor has studied graviola using a graviola containing a large amount of an active ingredient as described above, and by producing a solid tea which can be harvested by leaching and drying the graviola leaves, Flavor and flavor of graviola can be enjoyed and the active ingredient of graviola can be ingested to enhance the health of the consumer, thus completing the present invention.
Korean Registered Patent No. 10-1762498 (registered on September 20, 2007) Korean Patent Laid-Open No. 10-2010-0110308 (published on October 12, 2010)
The present invention relates to a process for producing a solid tea which is capable of drinking and leaching graviola leaves by leaching and drying the leaves of graviola to thereby enjoy the original flavor and taste of graviola and to improve the health of consumers by ingesting active ingredients of graviola A process for producing graviolar solid car and a graviolar solid car produced thereby.
The various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned can be clearly understood by those skilled in the art from the following description.
A method for preparing a graviola solid car according to the present invention includes: a collecting and washing step (S100) for collecting and washing the fresh leaves of graviola to remove foreign matter adhered to the graviola leaves; A primary drying step (S200) of drying the fresh leaves of the washed graviola in the shade; A secondary drying step (S300) of drying the dried graviola fresh leaf inside a far-infrared ray dryer; A step (S400) of pulverizing and pulverizing the dried graviola leaves to remove pulverized powder after cutting the pulverized graviola leaves; And grinding the grinded graviola leaves by heating (S500).
The first drying step (S200) is performed by drying the shredded green leaf for 10 to 20 hours in a shade maintained at a temperature of 20 to 35 ° C and a humidity of 50 to 80% To 50% by weight.
The secondary drying step (S300) may be performed by drying the gravure fresh leaves in a far-infrared ray dryer at a temperature of 50 to 60 DEG C for 60 to 100 minutes.
In the pulverizing and fine powder removing step (S400), the average diameter of the gravure leaves may be in the range of 0.1 to 3.0 mm.
The grinding step (S500) includes the steps of primary grinding, secondary grinding and tertiary grinding, wherein the primary grinding is carried out in a pot heated to 220 to 250 DEG C for 5 to 10 minutes Drying the dried graviolar leaves at a temperature of 180 to 220 ° C for 5 to 10 minutes, and drying the dried graviola leaves; The crumbling may be carried out by shaking the dried graviola leaves after the secondary crushing at a temperature of 130 to 150 캜 for 20 to 30 minutes, followed by drying.
After the primary frying, the dried graviola leaves are spread on the sieve, and the frying is cooled. Then, the frying is performed by using a drier at a temperature of 50 to 60 ° C for 30 to 40 minutes. After the secondary frying, The leaves of the viola are spread on the sieve, and the leaves are cooled and then dried at a temperature of 60 to 70 ° C for 50 to 60 minutes using a drier. The drying after the third tumbling is performed so that the moisture content of the graviola leaves is 0.5 to 5% .
The present invention also includes a graviola solid tea prepared by any one of the above methods.
The details of other embodiments are included in the detailed description.
The process for producing graviola solid car according to the present invention and the graviola solid car produced by this method can produce a solid tea which can be dried and refined by leaching graviola leaves to drink and enjoy the unique flavor and taste of graviola And the active ingredient of graviola can be ingested to improve the health of the consumer.
It will be appreciated that embodiments of the technical idea of the present invention can provide various effects not specifically mentioned.
1 is a flow chart for explaining a method for producing a graviolar solid body according to the present invention.
Fig. 2 is a photograph showing the graviola leaves used in the preparation of the gravola solid tea according to the present invention. Fig.
FIG. 3 is a photograph showing the state after dried in a far-infrared ray dryer of gravola fresh leaves used in the production of gravola solid tea according to the present invention.
Fig. 3 is a photograph showing a tea body which can be used after drinking the graviola solid tea prepared according to the present invention in water.
Advantages and features of the present invention, and methods of accomplishing the same, will be apparent from and elucidated with reference to the embodiments described hereinafter in detail. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the embodiments disclosed herein are provided so that the disclosure can be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.
The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise.
Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the meaning in the context of the relevant art and are to be construed as ideal or overly formal in meaning unless explicitly defined in the present application Do not.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a method of manufacturing a gravurea solid body according to the present invention will be described in detail with reference to the accompanying drawings.
Meanwhile, the present invention discloses a process for producing a graviola solid tea and a graviola solid tea produced thereby. The graviola solid tea produced according to the present invention is prepared by leaching graviola solid tea itself from purified water at a certain temperature, Or packaged in a teabag to be commercialized for drinking.
FIG. 1 is a flow chart for explaining a method for producing a gravola solid green tea according to the present invention, FIG. 2 is a photograph showing a graviola green leaf used for manufacturing a gravola solid green tea according to the present invention, FIG. FIG. 4 is a photograph showing a state in which graviola solid green tea used in the production of gravola solid tea according to the present invention is dried in a far-infrared ray drier, FIG. 4 is a photograph showing a graviola solid car prepared in accordance with the present invention, It is a photograph showing.
1 to 4, a method of manufacturing a gravola solid green tea according to the present invention includes a collecting and washing step S100, a primary drying step S200, a secondary drying step S300, (S400) and a smoothing step (S500).
1. Picking and washing step (S100)
In the collecting and washing step (S100), fresh leaves of graviola are collected and washed to remove foreign substances adhered to the graviola leaves.
Referring to FIG. 2, in the collecting and washing step (S100), the collected graviolar leaves can be cleaned with clean purified water.
2. First drying step (S200)
The primary drying step (S200) is a step of drying the fresh leaves of the washed graviola in a well-ventilated shade.
In the present invention, the primary drying step (S200) may be performed in a shaded place where ventilation is good in order to prevent the chlorophyll from breaking down and the fragrance inherent to the graviola disappearing during the drying of the sunlight. For example, S200) is dried in a shade maintained at a temperature of 20 to 35 캜 and a humidity of 50 to 80% for 10 to 20 hours so that the moisture content of the graviolar leaves is maintained at 40 to 50% by weight relative to the total weight of the initial graviolar leaves .
That is, in the primary drying step (S200), the moisture contained in the gravure raw leaves is gradually evaporated evenly by the process conditions as described above, so that the flavor and aroma inherent to graviolas can be exerted more easily, The breakage of the cell tissue of the graviola leaves makes it easy to penetrate the air to accelerate the fermentation, so that the flavor and aroma of the graviola solid tea can be enhanced.
In the primary drying step (S200), the water content of the graviolar leaves may be set to be 40 to 50% by weight based on the total weight of the initial graviolar leaves, wherein the water content of the graviolar leaves is 40 wt% , The moisture and flavor of the gravola solid tea produced by the subsequent drying and firing process is excessively evaporated, and the taste and aroma of the produced graviola solid tea may be reduced, %, The pungent taste of the graviola leaves is not sufficiently reduced, the texture of the graviola leaves is not smooth, and a problem of deterioration due to long-term storage of the graviola leaves can occur.
3. Second drying step (S300)
The secondary drying step (S300) is a step of drying the dried graviolar leaves in a far-infrared ray dryer.
Referring to FIG. 3, in the present invention, the secondary drying step (S300) can be performed by drying gravola fresh leaves at a temperature of 50 to 60 ° C. in a far-infrared ray dryer for 60 to 100 minutes, By drying the fresh leaves using a far-infrared ray dryer, it is possible to maintain the inherent flavor and color of the graviola leaves and prevent the quality change due to the drying process.
In the present invention, when the secondary drying step (S300) is carried out below the lower limit range, the fragrance of the graviola solid produced may not be sufficiently perfumed and the active ingredient contained in the graviola Acetogenins and the like may not be sufficiently activated, and when it is carried out in excess of the above-mentioned upper limit, it is difficult to maintain the inherent coloring of Graviola and the ingredients contained in the graviola leaves are destroyed May occur.
4. Grinding and differential powder removal step (S400)
In the step of grinding and pulverizing fine particles (S400), the dried graviola leaves are cut, pulverized, and then pulverized powder is removed.
The pulverization and fine particle removal step (S400) may be performed using a pulverizer or the like, and the pulverization and fine particle removal step (S400) may be performed by a method known in the art.
In the present invention, it is preferable that the graviora leaves have an average diameter in the range of 0.1 to 3.0 mm in the step of grinding and pulverizing fine particles (S400). In the present invention, the average diameter is defined as an average diameter of fragments of graviola leaves present in the largest number among the fragments of ground graviola leaves, and the diameter is a length based on the largest dimension of graviola leaf fragments Can be defined.
In addition, the grinding and dehydrating step (S400) may be carried out by repeatedly rubbing the graviola leaves. However, by repeatedly rubbing the gravure leaves as described above, moisture content and internal moisture content of the graviola leaves surface The graviola leaf can be properly removed and the graviola leaf state can be formed in which the internal components can be well developed.
In the step of grinding and pulverizing fine grains (S400), the graviola leaves may be pulverized so that the average diameter is in the range of 0.1 to 3.0 mm. When the average diameter of the graviola leaves is less than 0.1 mm, The workability may be deteriorated due to the fine powder of graviola leaves, and when grinding exceeds 3.0 mm, it may take a long time to immerse the graviola solid tea in water.
5. Smoothing step (S500)
The grinding step (S500) is a step of grinding the grinded gravia leaves in a heated pot.
In the present invention, the softening step (S500) may include three softening steps, namely, first softening, second softening, and second softening, in order to easily leach the oil component of the graviola leaf when the gravola solid car manufactured is concerned with water It can be done in the process of third tearing.
First, the above-mentioned primary pulverization can be carried out by pulverizing the pulverized graviola leaves in a pot heated to 220 to 250 ° C for 5 to 10 minutes, followed by drying.
Preferably, the dried graviola leaves are spread on a windy sieve and cooled by heating in a dryer at a temperature of 50 to 60 ° C for 30 to 40 minutes.
Next, the secondary frying may be performed after the primary frying and drying of the dried graviola leaves at a temperature of 180 to 220 ° C for 5 to 10 minutes in a boiling pot.
After the secondary frying, the dried graviola leaves are spread on a windy sieve, and it is preferable that the frying is cooled by using a dryer at a temperature of 60 to 70 ° C for 50 to 60 minutes, The water content of the viola leaves is preferably kept within 10 to 15% by weight.
Next, the third frying may be performed after the gravola leaves dried after the second frying are squeezed in a pot heated at a temperature of 130-150 ° C for 20-30 minutes.
The drying after the third tumbling is preferably performed by spreading the graviola leaves, which are the same as the first and second tumbling and drying, in a windy sieve and drying the graviola leaves while the temperature of the graviola leaves is lowered to room temperature, At this time, the water content of the graviola leaves is preferably kept within 0.5 to 5% by weight.
When the temperature and time are less than the lower limit of the above range, the flavor and flavor of graviola may not be sufficiently attained, In case of performing above the upper limit range, the graviola leaves may be carbonized.
In addition, in the present invention, the primary frying may be carried out so as to maintain the shape of the ground graviola leaves, and the secondary frying may be carried out to remove the moisture and to enhance the color, It is desirable to give enough to feel losing.
As shown in FIG. 4, the graviola solid tea produced through the above-mentioned tumbling step can have an oil content of graviola leaves coming into the water, and rich in taste and aroma.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, embodiments of a method for producing a gravurea solid body according to the present invention will be described in detail with reference to the accompanying drawings.
≪ Example 1 >
First, the graviola leaves were collected, washed with clean purified water, and then dried in a shade maintained at a temperature of 20 to 35 ° C and a humidity of 50 to 80% at a well-ventilated temperature for 15 hours to determine the moisture content of the graviolar leaves And was dried to 40 to 50% by weight based on the total weight of the viola raw leaves.
Next, the dried graviolar leaves were dried in a far-infrared dryer preheated at a temperature of 55 캜 for 70 minutes.
Next, the graviola leaves were pulverized so that the average diameter of the gravira leaves was in the range of 0.1 to 3.0 mm. By the first, second and third tumbling steps disclosed in the preparation method of graviola solid, To prepare a graviola solid tea which can be consumed.
≪ Example 2 >
The graviola solid type tea was prepared in the same manner as in Example 1 except that in Example 2, only the first grinding step was performed in the grinding step, unlike the case of Example 1.
≪ Example 3 >
The graviola solid-type tea was prepared in the same manner as in Example 1, except that in Example 3, only the first and second shaking steps were performed in the shaking step, unlike in Example 1. [
<Example 4>
The graviola solid tea was prepared in the same manner as in Example 1 except that in Example 4, a graviola solid tea was prepared without a second drying step in which the mixture was dried in a far infrared ray dryer, unlike in Example 1.
&Lt; Comparative Example 1 &
A solid green tea (product of T company) sold in the market was prepared and used as a tea according to Comparative Example 1. [
&Lt; Comparative Example 2 &
A solid brown rice green tea (commercially available from D Company) sold in the market was prepared and used as a tea according to Comparative Example 2.
&Lt; Comparative Example 3 &
A solid round-bag (commercially available from D Company) sold in the market was prepared and used as a car according to Comparative Example 3. [
<Sensory Evaluation>
The taste, flavor, appearance (color) and overall preference of the tea prepared in Examples and Comparative Examples were evaluated as described above, and the results are shown in Table 2 below. The sensory test was conducted on 50 food specialists and general consumers. The score and evaluation criteria were 9 point scoring method and shown in Table 1 below.
score Evaluation standard
9 Very good
7 good
5 usually
3 Poor
One Very bad
division flavor incense Appearance (color) Comprehensive preference
Example 1 8.6 8.7 8.6 8.7
Example 2 8.3 8.2 8.3 8.3
Example 3 8.5 8.5 8.4 8.5
Example 4 8.3 8.5 8.4 8.4
Comparative Example 1 5.3 5.3 5.4 5.4
Comparative Example 2 5.1 5.0 5.3 5.2
Comparative Example 3 5.4 5.5 5.3 5.4
Referring to Table 2, it can be seen that the graviola solid varieties produced according to the Examples are superior in taste, aroma, appearance (color) and overall preference to the tea prepared according to the comparative examples.
This is because the flavor and aroma of the gravola solid tea prepared according to the examples were longer than those of the conventional tea (green tea) and satisfied the preferences of health-oriented consumers who desire a new type of tea .
In addition, among the examples, it can be seen that the flavor, fragrance, appearance (color feeling) and overall preference of the gravola solid tea prepared according to Example 1 are excellent. Examples 2, 3 and 4, By omitting one process, the flavor and flavor of graviola did not reach enough, which is considered to have reduced consumer preference.
While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be understood that the invention may be practiced. It is therefore to be understood that one embodiment described above is illustrative in all aspects and not restrictive.

Claims (7)

  1. A collecting and washing step (S100) of collecting and washing the fresh leaves of the graviola to remove foreign matter adhering to the graviola leaves;
    The fresh green leaves of the washed graviola are dried for 10 to 20 hours in a shade maintained at a temperature of 20 to 35 ° C and a humidity of 50 to 80% to remove moisture retained in an amount of 40 to 50% by weight based on the total weight of the fresh graviolar leaves A primary drying step (S200) of preparing fresh graviola leaves having a content;
    A secondary drying step (S300) of drying the gravola fresh leaves dried in the primary drying step at a temperature of 50 to 60 DEG C for 60 to 100 minutes in a far-infrared ray dryer;
    A step of grinding and pulverizing the dried graviola leaves in the secondary drying step, followed by pulverizing and removing fine powder (S400); And
    The grinding step S500 of heating and grinding the ground graviola leaves in the grinding and fine powder removing step is divided into steps of first grinding, second grinding and third grinding,
    In the primary smashing step, the gravola leaves pulverized in the pulverization and fine powder removal step are sowed in a pot heated to 220 to 250 ° C for 5 to 10 minutes, and the dried graviola leaves are spread on the sieve, Drying is carried out at a temperature of 50 to 60 DEG C for 30 to 40 minutes using a dryer,
    In the second scalding step, the dried graviola leaves after the first scalding step are squeezed for 5 to 10 minutes in a pot heated at a temperature of 180 to 220 DEG C, and then the graviola leaves are spread on the sieve to cool the open Followed by drying at a temperature of 60 to 70 DEG C for 50 to 60 minutes using a post-dryer,
    Wherein the gravia leaves dried after the second scalding step are squeezed into a pot heated to 130-150 ° C for 20-30 minutes and then the moisture content of the gravola leaves is 0.5-5 weight Lt; RTI ID = 0.0 &gt;%&lt; / RTI &gt;
    Process for producing graviola solid tea.
  2. delete
  3. delete
  4. delete
  5. delete
  6. delete
  7. A production process according to claim 1, wherein the final graviola leaves have a moisture content of 0.5 to 5% by weight.
    Graviola solid car
KR1020150174633A 2015-12-09 2015-12-09 Method for manufacturing graviola solid tea and graviola solid tea manufactured by thereof KR101602681B1 (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108094632A (en) * 2018-01-15 2018-06-01 中山市海枣椰农业科技有限公司 A kind of production method of soursop leaf tea
KR20210041789A (en) 2019-10-08 2021-04-16 안정오 Method for extract graviola

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20100110308A (en) 2007-12-27 2010-10-12 가오 가부시키가이샤 Process for producing purified tea extract
KR20150052986A (en) * 2013-11-07 2015-05-15 이태휘 Acanthopanax leaching fermented tea with a method of manufacturing

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20100110308A (en) 2007-12-27 2010-10-12 가오 가부시키가이샤 Process for producing purified tea extract
KR20150052986A (en) * 2013-11-07 2015-05-15 이태휘 Acanthopanax leaching fermented tea with a method of manufacturing

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108094632A (en) * 2018-01-15 2018-06-01 中山市海枣椰农业科技有限公司 A kind of production method of soursop leaf tea
KR20210041789A (en) 2019-10-08 2021-04-16 안정오 Method for extract graviola

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