KR101627313B1

KR101627313B1 - Manufacturing method of yellow dye tea and yellow dye tea thereof

Info

Publication number: KR101627313B1
Application number: KR1020150180660A
Authority: KR
Inventors: 마성심
Original assignee: 마성심
Priority date: 2015-12-17
Filing date: 2015-12-17
Publication date: 2016-06-03

Abstract

The present invention relates to a method for producing yellow crunchy tea which can improve the flavor, taste and hue of a general consumer by maintaining the efficacy of Huangchil including herbal medicine which alleviates the unique fragrance and bitter taste of Huangchil Leaf and Huangchil, The present invention relates to a manufactured yellowish tea.
The present invention relates to a method for preparing a yellowish leaf, comprising the steps of: preparing a yellowish leaf of a yellowtail tree by washing and preparing it for removing foreign matter; Drying the prepared yellowish leaves to a size of 1 cm to 2 cm and drying the cut yellowish leaves at a temperature of 40 ° C to 60 ° C for 4 hours to 6 hours; A step of dividing the dried yellowish leaf into a size of 0.3 mm to 0.6 mm; Spraying water on the pulverized yellowish leaves and boiling at a temperature of 85 to 95 DEG C for 30 to 90 minutes; A softening step of softening the tissue of the matured yellowish leaves; Kneading the softened yellowish leaf at a temperature of 150 ° C to 180 ° C for 10 minutes to 20 minutes; After the yellowish leaves are matured while discharging the heat of the yellowish leaves, the water is sprayed on the aged yellowish leaves, and the water is sprayed for 10 to 20 minutes at a temperature of 150 to 180 ° C., To complete the processed yellowish leaves; A medicinal herb preparation including cinnamon, health, jujube, and chrysanthemum flowers, each of which is washed and removed to remove foreign substances; Drying the herbal medicines to dry the herbal medicines at a temperature of 40 ° C to 60 ° C; A step of crushing the herbal medicines to a size of 0.2 mm to 0.5 mm; Firing the herb medicinal materials, which are roasted at a temperature of 200 ° C to 250 ° C for 10 minutes to 30 minutes, respectively, and discharging heat of the fried medicinal herb to complete the medicinal herb; A blending step of blending the processed yellowish leaf and the processed herbal medicine; And a packaging step of packaging the blended processed yellowish leaf and the processed herbal medicine.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing a yellowish tea, and a method for producing the same,

More particularly, the present invention relates to a method for producing yellow tea tea, and more particularly, to a method for producing yellow tea tea, which comprises the herb medicine and the herbal medicine which alleviate bitter taste, Which can greatly improve the preference of the general consumer, and a yellow tea produced by the method.

Hwangchil is the only protected species of Araliaceae that grows only on the southern coast of the peninsula and in the islands of the world, reaching a maximum height of 15 meters. It is an evergreen broad-leaved arboreous tree with no leaves in winter.

Hwangchil from the bark is brilliantly golden, with a refreshing scent that defeats bad aura and relaxes all the time comfortably. Leaves are anticancer drugs and immunologically strengthened, and are used as physiologically active substances. They have value as a representative economic species of southern temperate zone, which has attracted attention as a mysterious tree with excellent pharmacological effect.

In addition, Huangchil has been applied to many foods because it can treat liver function improvement, aging prevention, and constipation.

Accordingly, in Korean Patent Laid-Open No. 10-2012-0013130 (public date: February 14, 2012), yellowish tea materials including stem, leaf stem, and branch collected from yellowtail mill are selectively cleaned and cut, A method for manufacturing a yellow tea tea for manufacturing a tea, the method comprising the steps of: heating the yellow tea material to 200 to 250 ° C; heating the yellowish tea material to remove the yellowish tea material; ; Receiving the crushed yellowish tea material through the childhood stage and repeating the same at about 200 to 250 DEG C for about 2 to 3 times; A fermentation step in which the fermented green tea material is stored in a sealed container at room temperature of 30 to 60 DEG C for aging for 2 to 7 days; The aged yellowish tea material is aged in the aging step and heated to 100 to 150 ° C to increase the flavor of the aged yellowish tea material; And a yellowing tea which is manufactured through a packaging step in which the yellowish tea material which has undergone the above-mentioned smoothing step is sterilized and packaged.

However, in the above-mentioned Patent Publication No. 10-2012-0013130, only the effect of yellowing is consumed by general consumers because yellowing tea is manufactured using only yellowing.

Therefore, there is a demand for a method of further improving taste, aroma, and color while maintaining the efficacy of Huangchil by mixing Huangchil and various herbal medicines.

The present invention has been proposed in order to solve the above-mentioned problems, and it is an object of the present invention to improve the flavor, aroma, and color by reducing the unique flavor and bitter taste of Huangchil while maintaining the efficacy of Huangchil including Huangchil leaf and herb medicine, The present invention also provides a method for producing a yellow tea which can be used together with the ingredients, and a yellow tea produced by the method.

The problems to be solved by the present invention are not limited to the above-mentioned problems, and other matters not mentioned can be clearly understood by those skilled in the art from the following description.

In order to accomplish the above object, the present invention provides a method for preparing a yellowish tea and a yellowish tea obtained therefrom, comprising the steps of: preparing a yellowish leaf for washing and preparing for removing foreign matter from yellowish leaves of yellowish white; Drying the prepared yellowish leaves to a size of 1 cm to 2 cm and drying the cut yellowish leaves at a temperature of 40 ° C to 60 ° C for 4 hours to 6 hours; A step of dividing the dried yellowish leaf into a size of 0.3 mm to 0.6 mm; Spraying water on the pulverized yellowish leaves and boiling at a temperature of 85 to 95 DEG C for 30 to 90 minutes; A softening step of softening the tissue of the matured yellowish leaves; Kneading the softened yellowish leaf at a temperature of 150 ° C to 180 ° C for 10 minutes to 20 minutes; After the yellowish leaves are matured while discharging the heat of the yellowish leaves, the water is sprayed on the aged yellowish leaves, and the water is sprayed for 10 to 20 minutes at a temperature of 150 to 180 ° C., To complete the processed yellowish leaves; A medicinal herb preparation including cinnamon, health, jujube, and chrysanthemum flowers, each of which is washed and removed to remove foreign substances; Drying the herbal medicines to dry the herbal medicines at a temperature of 40 ° C to 60 ° C; A step of crushing the herbal medicines to a size of 0.2 mm to 0.5 mm; Firing the herb medicinal materials, which are roasted at a temperature of 200 ° C to 250 ° C for 10 minutes to 30 minutes, and discharging the heat of the fried medicinal herb to complete the medicinal herb; A blending step of blending the processed yellowish leaf and the processed herbal medicine; And a packaging step of packaging the blended processed yellowish leaf and the processed herbal medicine.

In addition, the maturing step is repeated 6 to 9 times to soften the texture of the yellowish leaf, and the roasting step is preferably repeated 2 to 3 times to soften the tissue of the herbal medicine.

The processed herbal medicines in the blending step may include 55 to 84 parts by weight of cinnamon, 40 to 70 parts by weight of health, 3 to 30 parts by weight of jujube, 10 to 42 parts by weight of chrysanthemum flower, .

In addition, it is preferable that the packing step is packed in 1.7g to 2g units of the processed yellowtail leaf and the processed medicinal herb so as to be able to reach well to 100ml of water.

Meanwhile, the present invention is characterized by a yellowish brown produced by any one of the above methods.

As described above, according to the present invention, the method for producing yellow tea tea and the yellow tea produced by the method are improved in flavor, aroma, and color by softening the unique flavor and bitter taste of Huangchil with herbal medicines including yellowish leaves and herb medicine, It can be easily consumed, and the preference of the general consumer can be greatly improved.

In addition, while maintaining the efficacy of Huangchil, beneficial ingredients of herbal medicines can be consumed together, thereby improving the merchantability.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart showing a method of manufacturing a yellow crushed tea according to an embodiment of the present invention. FIG.

Hereinafter, a method for manufacturing a yellowish tea according to the present invention and a yellowish green made therefrom will be described in detail with reference to the accompanying drawings.

FIG. 1 is a flowchart showing a method of manufacturing a yellow crushed tea according to an embodiment of the present invention.

Referring to FIG. 1, a method for manufacturing a yellowish green tea will be described as follows.

According to a preferred embodiment of the present invention, a method for producing a yellowish tea according to the present invention is characterized in that the yellowish leaves, which are used as the main material of the yellowish tea, are 10 to 20 cm in size and fall in the spring of March to May or autumn of September to November . In other words, it is preferable to collect only the spring or fall because it is less toxic than the yellowish leaf which is collected in the summer of May to August and the winter of December to February.

The yellowish leaves collected in spring or autumn are washed to remove foreign matter or dust (S11).

The washed yellowish leaves are cut into a size of 1 cm to 2 cm. When the yellowish leaves are cut to less than 1 cm, there is a problem that when the yellowish leaves are dried, the water easily breaks as the water evaporates. If the leaves are cut more than 2 cm, the yellowish leaves need to be dried for a long time It is preferable to cut the yellowish leaf into a size of 1 cm to 2 cm.

The cut yellowish leaves are placed in a dryer and dried at 40 to 60 DEG C for 4 to 6 hours (S12). At this time, the moisture content of the dried yellowish leaves is preferably 40% to 60%.

When the temperature of the dryer is lower than 40 ° C or the drying time is less than 4 hours, it is difficult to discharge the moisture contained in the yellowish leaf. When the drying time is higher than 60 ° C or the drying time exceeds 6 hours, And the components are discharged to the outside together with moisture. Therefore, it is preferable to dry the cut yellowish leaves at 40 ° C to 60 ° C for 4 hours to 6 hours.

The dried yellowish leaves are cut into three seasons and then cut into yellowish leaves having a size of 0.3 mm to 0.6 mm (S13).

When the dried yellowish leaves are cut to less than 0.3 mm, the yellowish leaves are too small to be burnt because they are too small. When the dried yellowish leaves are more than 0.6 mm, the yellowish leaves are exposed to water for drinking, There is a problem that it does not come quickly, and it is preferable to select yellowish leaves having a size of 0.3 mm to 0.6 mm.

In other words, when the dried yellowish leaves are fined using three seasons, only yellowish leaves of 0.3 to 0.6 mm are selected because they can be cut into various sizes.

Since the yellowish leaves for preparing the yellowish tea of the present invention are collected in spring and autumn as described above, the yellowish leaves are kept in a dried state. Since the dried yellowish leaves have low moisture content, the yellowish leaves are hardened, It was difficult to produce yellow tea in summer and winter, which are not harvested.

In order to solve the above problems, the yellowish leaves are blended as described below.

Warm water is sprayed on the selected yellowish leaves to be moistened in a moistened state (S14). If the temperature of the steaming process is less than 85 ° C, it is difficult to soften the tissue of the selected yellowish leaves. When the temperature exceeds 95 ° C, the selected yellowish leaves are excessively blown, Lt; 0 > C to 95 < 0 > C.

In addition, in the case of boiling at a temperature of less than 30 minutes, the texture of the selected yellowish leaves is not softened. If the yellowish leaves are matured for more than 90 minutes, the fragrance of the selected yellowish leaves is discharged to the outside, The selected yellowish leaves are matured at a temperature of 85 ° C to 95 ° C for 30 minutes to 90 minutes.

Here, the reason why hot water is sprayed on the selected yellowish leaves is that they are prepared by taking care of fresh leaves having a high moisture content in the tea. However, since the yellowish leaves that are collected only in spring and autumn and dried are low in water content, For example.

Therefore, it is possible to soften the tissue of the selected yellowish leaf which is collected only in the spring and autumn due to the steaming process, thereby making it easy to extract the components of yellowish crust. In addition, in the summer and winter without picking yellowish leaves, . &Lt; / RTI >

The wetted yellowish leaves are wrapped in a cotton cloth and put in a mortar to mildly soften the tissues of the yellowish leaves (S15). That is, it is softening once again the texture of the yellowish leaf as if it is mildly cut and keeps the yellowish leaf.

The softened yellowish leaf is put into a kneader such as a pot and then heated to a temperature of 150 to 180 ° C (S16).

When the temperature of the loosening machine is less than 150 ° C., it takes a long time to bend the softened yellowish leaf. When the temperature of the loosening machine is more than 180 ° C., Heat for 10 to 20 minutes.

At this time, when the temperature and time for softening are excessive, it is necessary to reduce the temperature and the time because it will cause burning of yellowish leaves and change the composition and fragrance of yellowing.

The molted yellowish leaf is put on a cotton cloth and cooled, but the heat of the melted yellowish leaves is discharged to the outside by blowing air, and the yellowish leaves are aged while discharging the flavor of the yellowish leaves together, Water is sprayed onto the aged yellowish leaves and the mixture is kneaded at a temperature of 150 to 180 DEG C to complete the processed yellowish leaves (S17).

Since the aged yellowish leaves have a low water content, they can be rinsed in the course of water washing when water is not replenished while spraying water. That is, since the softened yellowish leaves are softened after being matured, they are not easily burned due to their moisture content. However, since the mature yellowish leaves have a low moisture content because heat is discharged to the outside while releasing moisture, Because it is easy to ride in the process, it is desirable to spray while spraying water to replenish the water.

After the aging, the yellowish-leaf foliage is drained and aged, then sprayed again with water, and the heat is drained out four to seven times.

In other words, in order to soften the leaves, it is aged 6 to 9 times, depending on the time of harvesting the leaves. It is preferable to carry out the process of ripening after sowing and discharging heat six times in total because it is a sprout in the case of sprouted leaves in spring, and in the case of sprouted leaves in autumn, it is harder than the sprouted leaves in spring, It is preferable to perform the process of repeating and releasing the heat 9 times in total.

However, in order to consume only the processed yellowish leaves as described above, in case of useless water, the unique flavor and bitter taste of yellowgrass can not easily be consumed by ordinary consumers, resulting in a significant decrease in preference.

In order to solve the problem of flavor and taste of the yellowing, it is possible to add a medicinal herb including cinnamon, health, jujube, chrysanthemum flower, etc. to facilitate drinking.

The cinnamon alleviates the bitterness of the yellowish leaf because it has a sweet taste, and the health not only prevents the fragrance of the yellowish leaf, but also improves the detoxification function and the pharmacodynamic effect.

In addition, jujube alleviates bitter taste because it has a sweet taste, so that the yellowish leaves and herbal medicine materials can be harmonized with each other, and the chrysanthemum flower is colored with a unique fragrance and golden color.

In order to consume the herbal medicines together with the processed hanbari leaf in water, the medicinal herbs including cinnamon, health, jujube, chrysanthemum flower, etc. are washed and prepared to remove foreign substances, respectively (S21).

The cleaned medicinal herb is put into a dryer and dried at a temperature of 40 to 60 DEG C for 2 to 3 hours (S22).

Here, if it is dried at a too high temperature for a long time, there is a problem that the herb medicine easily breaks down.

Each of the dried herbal medicines is put into a pulverizer and pulverized. Then, herbal medicines having a size of 0.2 mm to 0.5 mm are selected and stored (S23).

When the dried medicinal herb is crushed to a size of less than 0.2 mm, the medicinal herb is too small for roasting, so that it is easy to rinse. If the dried medicinal herb exceeds 0.5 mm, the medicinal herb is rapidly It is preferable to select herbal medicines having a size of 0.2 mm to 0.5 mm.

The selected medicinal herbs are roasted at a temperature of 200 to 250 DEG C for 10 to 30 minutes, and the roasted medicinal herb is discharged by blowing air and then roasted again to discharge heat. Thereby completing herbal medicine (S24).

The above medicinal materials are roasted, and the heat is cooled by air blowing and roasted again twice or three times to soften the tissue of the medicinal herb.

In this case, even if the proper sized herb medicine is used, if it is not roasted at a proper temperature and time, there may be a problem such as not being worried about us in the water together with the yellowish leaf for drinking. Therefore, I should pay attention to time.

That is, when the temperature is less than 200 ° C, the tissue is not softly smoothed because it is softened. When the temperature is higher than 250 ° C, burning of the herbal medicine occurs, Therefore, it is preferable to roast at a temperature of 200 ° C to 250 ° C for 10 minutes to 30 minutes.

The processed medicinal herb and the processed yellowish leaf are blended (S31).

Here, the processed herbal medicines to be blended are preferably processed cinnamon, processed health, processed jujube, and processed chrysanthemum flowers.

55 to 84 parts by weight of cinnamon, 40 to 70 parts by weight of health, 3 to 30 parts by weight of jujube, and 10 to 42 parts by weight of chrysanthemum flowers are blended with 100 parts by weight of the processed yellowtail leaf.

The processed yellowish leaves and the processed herbal medicines are blended and packed in a tea bag using a tea bag maker (S32).

The processed yellowish leaves and the tea bag containing the mixed material blended with the processed herbal medicines are immersed in warm water, so that the yellowish tea can be consumed by consumers.

At this time, it is preferable that the processed whitish leaf and the mixed material blended with the processed herbal medicine are packed in an amount of 1.7 g to 2 g based on 100 ml of water in the tea bag. This is because when the tea bag containing less than 1.7 g of the mixed material is used in 100 ml of water, the taste becomes tough. When the tea bag containing more than 2 g of the mixed material is dissolved in 100 ml of water,

The present invention, which is manufactured as described above, alleviates the fragrance and bitter taste of the yellowtail leaf due to cinnamon, health, jujube and chrysanthemum flowers, The degree of preference can be greatly improved.

Example

(1) Leafy leaves

After washing the leaves of Hwangchu-myeon which were collected in spring, it is cut into 2cm and dried in a dryer at a temperature of 40 ° C for 5 hours.

The dried yellowish leaves are put in three seasons, and then, only yellowish leaves having a size of 0.3 mm to 0.6 mm are selected.

The selected yellowish leaves are sprayed with warm water and moistened at a temperature of 90 ° C for 1 hour in a boiled state. The washed yellowish leaves are wrapped in cotton cloth, and then put into a mortar to remove the strong leaves.

The soft yellowish leaves are put into a kneader and boiled at a temperature of 170 ° C for 10 minutes.

The above-ground yellowish leaves were dipped in cotton balls and heated to a temperature of 170 DEG C while spraying water to the aged yellowish leaves, followed by siphoning for 10 minutes and discharging heat for 6 times Repeat the process to prepare the processed yellowish leaves, which are processed yellowish leaves.

(2) Herbal medicine

Then, the herbal medicines including cinnamon, health, jujube, chrysanthemum flower, etc. are washed and dried at a temperature of 50 ° C.

Each of the dried herbal medicines is pulverized by a grinder, and then only herbal medicines pulverized to 0.2 to 0.5 mm are selected.

The selected medicinal herbs are roasted at a temperature of 230 ° C for 20 minutes, and then the heat of the roasted medicinal herbs is blown out. The process is repeated three times to prepare the medicinal herbs.

(3) Blending

Blend at 40% of the prepared processed yellowtail leaf at a ratio of 25% processed cinnamon, 20% processed chestnut, 5% processed chestnut, and 10% processed chrysanthemum flower.

(4) Packaging

The mixture of the above processed yellowish leaves and each of the herbal medicines blended was put into a tea bag in an amount of 1.7 g to complete the yellow tea tea.

Experimental Example [Sensory Test]

In this Experimental Example, a sensory test was carried out on the yellowish tea produced through the examples. The sensory evaluation method was applied to 30 subjects. The sensory evaluation method was divided into 5 items such as color, flavor, taste, texture and total sensory score.

As shown in Table 1 below, it can be seen that the evaluation was excellent in all items.

Item Example color 9.6 incense 9.4 flavor 9.6 Texture 9.2 Overall likelihood 9.45

The embodiments of the present invention described above and shown in the drawings should not be construed as limiting the technical idea of the present invention. The scope of protection of the present invention is limited only by the matters described in the claims, and those skilled in the art will be able to modify the technical idea of the present invention in various forms. Accordingly, such improvements and modifications will fall within the scope of the present invention if they are apparent to those skilled in the art.

Claims

Preparing a yellowish leaf for washing and preparing to remove foreign matter from the yellowish leaf of the yellowish tree;
A drying step of cutting the prepared yellowish leaves to a size of 1 cm to 2 cm and drying the cut yellowish leaves at a temperature of 40 ° C to 60 ° C for 4 hours to 6 hours;
A step of dividing the dried yellowish leaf into a size of 0.3 mm to 0.6 mm;
Spraying water on the pulverized yellowish leaves and boiling at a temperature of 85 to 95 DEG C for 30 to 90 minutes;
A softening step of softening the tissue of the matured yellowish leaves;
Kneading the softened yellowish leaf at a temperature of 150 ° C to 180 ° C for 10 minutes to 20 minutes;
After the yellowish leaves are matured while discharging the heat of the yellowish leaves, the water is sprayed on the aged yellowish leaves, and the water is sprayed for 10 to 20 minutes at a temperature of 150 to 180 ° C., To complete the processed yellowish leaves;
A medicinal herb preparation including cinnamon, health, jujube, and chrysanthemum flowers, each of which is washed and removed to remove foreign substances;
Drying the herbal medicines to dry the herbal medicines at a temperature of 40 ° C to 60 ° C;
A step of crushing the herbal medicines to a size of 0.2 mm to 0.5 mm;
Firing the herb medicinal materials, which are roasted at a temperature of 200 ° C to 250 ° C for 10 minutes to 30 minutes, respectively, and discharging heat of the fried medicinal herb to complete the medicinal herb;
A blending step of blending the processed yellowish leaf and the processed herbal medicine; And
And packaging the blended processed yellowish leaf and the processed herbal medicine.

The method according to claim 1,
The aging step is repeated 6 to 9 times to soften the texture of the yellowish leaf,
Wherein the step of roasting the medicinal herb is repeated 2-3 times to soften the tissue of the medicinal herb.

The method according to claim 1,
The processed medicinal herb in the blending step is 55 to 84 parts by weight of cinnamon, 40 to 70 parts by weight of health, 3 to 30 parts by weight of jujube, and 10 to 42 parts by weight of chrysanthemum flower per 100 parts by weight of the processed yellowish leaf Characterized in that the method comprises the steps of:

The method of claim 3,
Wherein the packing step comprises packing the processed yellowish leaves and the processed medicinal materials in 1.7 g to 2 g units so as to be able to flow well to 100 ml of water.

A yellow tea tea produced by the method according to any one of claims 1 to 4.