KR101725634B1

KR101725634B1 - Tea using the artichokes And the manufacturing method

Info

Publication number: KR101725634B1
Application number: KR1020150073271A
Authority: KR
Inventors: 박철수
Original assignee: 박철수
Priority date: 2015-05-22
Filing date: 2015-05-22
Publication date: 2017-04-26
Also published as: KR20160137281A

Abstract

According to the method for manufacturing a tea bag using an artichoke of the present invention, it is possible to prepare a raw material by cutting the artichoke into a predetermined size; A step of baking the raw material prepared in the preparation step in boiling water; A rinsing step of rinsing the decoloring material heated in the decanting step into cold water; A first drying step of drying the rinsed material rinsed in the rinsing step; A heating step of heating the first drying material dried in the first drying step; A second drying step of drying the steam-heated material in the steam-heating step; Drying the second drying material dried in the second drying step; A third drying step of drying the scraping material removed in the scraping step; A pulverizing step of pulverizing the third drying material dried in the third drying step; And a finishing step of preparing and packing the pulverized material pulverized in the pulverizing step into a teabag form.
The effect of the present invention is that the artichoke is cut into a predetermined size to prepare a raw material, and the prepared raw material is heated, heated, and subjected to a tumbling process to produce a tea bag, Can be provided with a sweet and sour taste of the artichoke, which can produce a bitter taste and a sweet taste, and which can easily ingest the beneficial ingredients contained in the artichoke with a tea bag, and a method for producing the same .

Description

[0001] The present invention relates to a tea tea bag using an artichoke,

The present invention relates to a tea bag using artichoke and a method for producing the same.

Artichoke is derived from Arabic, a plant with thorns that can eat buds. Artichoke was spread to Spain by Muslims who occupied Medieval Spain and became Alcarchofa in Spanish. Later, it was called Arcicioffo in Italy and it was called Artichoke in English today.

Artichoke is native to the Mediterranean and grows near the sea. The stem is 1.5 ~ 2m high and looks like a thistle. Leaves are alternate and pinnate deeply. The surface of the leaf is green and the back side is cotton-like white hair closely.

The flowers bloom purple in summer and head-shaped flowers (flowers with bloom heads) are gathered at the ends of the flowers. The head was 15cm in diameter and was made in a canvas. There are no thorns in the gun and the gun sculpture is thick.

It enjoys a mild climate and can only be wintered in the southern part of Korea, and can easily be grown on the southern coast of Korea or on Jeju Island. Before the flowers bloom, cut the bottom of the gun to eat vegetables or canned. (Source: Naver Knowledge Encyclopedia)

Artichokes have few calories and fat. Nevertheless, dietary fiber is abundant. 5.4 g per 100 g of fresh artichoke, and about 14% of the daily recommended amount of fiber. Dietary fiber helps to control constipation conditions, reduce bad "LDL" cholesterol levels, and prevent toxic compounds from ingesting food to prevent the risk of colorectal cancer.

Artichoke has bitter ingredients such as cyanine and sesquiterpin. Scientific studies have shown that these compounds inhibit cholesterol synthesis and promote bile secretion, leading to a reduction in blood cholesterol.

Fresh artichoke is a great source of vitamins. Artichoke provides about 68 μg per 100 g, which is 17% of the recommended daily dose for folic acid. Folic acid is involved in DNA synthesis as a cofactor with enzymes. Scientific research has shown that adequate intake of folic acid through food can help prevent neural tube defects in prenatal and neonatal pregnancies.

Fresh artichoke also contains antioxidant vitamins that are beneficial to the body, and vitamin C provides about 20% of the recommended level per 100g. Regular intake of vitamin C-rich foods helps develop resistance to the body's pathogens and to release inflammatory free radicals that are harmful to the body.

Artichoke is a vegetable source of vitamin K and provides about 12% of the daily recommended amount. Vitamin K plays an important role in bone health by promoting osteotrophic activity. Appropriate vitamin K in the diet inhibits the damage of brain nerve cells and plays a role in the treatment of patients suffering from Alzheimer's disease.

Artichoke contains antioxidants such as silymarin, caffeic acid and phenolic acid. In addition, the total antioxidant levels of foods (from the world or France) that protect foods from harmful free radicals are 6552 μmol TE per 100 g.

Vitamin B complex groups such as niacin, vitamin B-6 (pyridoxine), thiamine, and pantothenic acid, which are essential for optimum cellular metabolism, are abundant.

Artichoke is rich in minerals such as copper, calcium, potassium, iron, manganese and phosphorus. Potassium is an important component of cells and fluids that help control heart rate and blood pressure against the effects of sodium. Manganese is an antioxidant enzyme cofactor such as superoxide dismutase required for the body, copper is needed for the production of red blood cells, and iron is required for red blood cell formation.

Artichoke also contains small amounts of antioxidant flavonoid compounds such as carotene beta and lutein zeaxanthin. (Source: POWER YOUR DIET, Umesh Rudrappa, Wikipedia Encyclopedia)

As the cultivation of artichoke has recently been activated, it is often used for cooking. For example, it fits well with fish, meat, vegetables, etc., and is used as an oat ball so that it can be eaten with mayonnaise or white sauce. I put it in soup or stew.

However, artichokes have not yet been utilized for cooking.

In addition, it is widely known that artichoke has recently been shown to be effective in dieting, and thus the production of artichoke has increased in Korea, and artichoke has been widely used for cooking such as artichoke, car or ring, The development of methods is required.

In addition, in the case of the patent documents described below, some amount of artichoke is used for hangover or beverage, and artichoke is not used as a car.

Therefore, development of a tea or a ring which can easily and easily enjoy the artichoke and can be consumed is demanded.

Korean Patent Laid-Open Publication No. 10-2004-0052930 Korean Patent Publication No. 10-2010-0127537

DISCLOSURE OF THE INVENTION It is an object of the present invention, which has been devised to solve the problems as described above, to provide a method of manufacturing a tea bag by cutting an artichoke into a predetermined size to prepare a raw material, heat the prepared raw material, heat it, , The bitter taste of the seeds and leaves and the sweet and sour taste of the buds are combined to give a bitter and less flavorful flavor and the artichoke that can easily ingest the beneficial ingredients contained in the artichoke by tea bag A tea bag tea and a manufacturing method thereof.

According to another aspect of the present invention, there is provided a method of manufacturing a tea bag using an artichoke, comprising the steps of: preparing a raw material by cutting an artichoke into a predetermined size; A step of baking the raw material prepared in the preparation step in boiling water; A rinsing step of rinsing the decoloring material heated in the decanting step into cold water; A first drying step of drying the rinsed material rinsed in the rinsing step; A heating step of heating the first drying material dried in the first drying step; A second drying step of drying the steam-heated material in the steam-heating step; Drying the second drying material dried in the second drying step; A third drying step of drying the scraping material removed in the scraping step; A pulverizing step of pulverizing the third dry material dried in the third drying step and pulverizing and mixing the pulverized material for each kind of the raw material so that some kinds of the raw materials are not pulverized into powder; And a finishing step of preparing and packing the pulverized material pulverized in the pulverizing step into a teabag form.

The dipping step may be performed by boiling the raw material in boiling water at 90 ° C. to 100 ° C. for 3 minutes to 15 minutes, and the first drying step may include a step of rinsing the first rinsing material with a moisture content of 40% to 60% And the second heating step comprises heating the first drying material to a steam of 100 ° C to 110 ° C for 25 minutes to 35 minutes and the second drying step of heating the heating material to a moisture content of 40% %, And the third drying step is a step of drying the second dry material for 3 to 7 minutes, and the third dry step is a step of drying the third dry material with the second dry material, And drying it with a dry material.

3 to 7 parts by weight of an artichoke root, 5 to 15 parts by weight of a young artichoke bud having a bud over a certain period of time after formation of a flower bud, 5 to 15 parts by weight of an artichoke 5 to 15 parts by weight of artichoke rough leaves formed on the lower part of the stem of the artichoke, 30 to 40 parts by weight of artichoke artichoke stem, and artichoke middle leaf 35 to 45 parts by weight.

In addition, the artichoke stem may include at least one of a stem formed with leaves and a stem formed with a bud, and the decoloring step may be carried out such that the artichoke larva, artichoke rough leaf, Boiling water at 90 ° C to 100 ° C for 3 to 8 minutes and boiling water at 90 ° C to 100 ° C for 5 to 10 minutes so that the stem forming the leaf is 90 The first drying step, the second drying step and the third drying step are separately performed for each kind of the raw materials and then dried.

INDUSTRIAL APPLICABILITY The effect of the present invention as described above can be attained by cutting the artichoke into a predetermined size to prepare a raw material, kneading the prepared raw material, heating the raw material, And a method for producing the tea tea using artichoke, which is capable of easily ingesting the beneficial ingredients contained in the artichoke by a tea bag, which can produce a bitter taste, a sweet taste, and the sweet and sour taste of the bud, .

Advantages and features of the present invention and methods of achieving them will become apparent with reference to the embodiments described in detail below. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. To fully disclose the scope of the invention to those skilled in the art, and the invention is only defined by the scope of the claims.

Hereinafter, a method of manufacturing a tea bag using an artichoke according to embodiments of the present invention will be described.

Previously, the artichoke used in the present invention goes through the harsh winter through the summer and autumn, and again through the spring of the following year, using the healthy spring of late spring or early summer bud. Use only those that survive 12 to 36 months or more. At this time, yawning leaves with a thorn in the leaf are avoided, and the sick leaves are discarded. The stem uses bright light green color that is transmitted through sunlight or light.

A method for manufacturing a tea bag using an artichoke according to the present invention comprises the steps of: preparing, dipping, rinsing, first drying, dehydrating, second drying, tumbling, third drying, .

First, in the preparing step, the raw material is prepared by cutting the artichoke into a predetermined size.

Here, the raw material using artichoke is cultivated in a non-pesticide or organic farm.

At this time, the preparing step includes a first washing step, a cutting step and a second washing step.

That is, in the first washing step, the raw material is removed from the artichoke or cut and cleaned one by one. At this time, since the artichoke is a crop growing for a long time, it is preferable to remove water from flowing water by using a soft brush because dust is piled up, but it is not limited thereto.

In the cutting step, the raw material is finely cut using a knife or a vegetable multi-cutter. At this time, the raw material is cut to a size of 1 mm to 2.5 cm, but it can be cut to a larger size.

In the second washing step, the cut raw material is washed again in running water. This is because the artichoke grows for a long time, as described above, so as to reliably remove foreign substances such as dust.

In addition, in the first washing step and the second washing step, the raw material is preferably washed in running water and immersed in water but not soaked for a long time, but is not limited thereto.

Meanwhile, the raw materials prepared in the preparation step include artichoke larvae, artichoke buds, artichoke leaves and artichoke stems.

Artichokes are used within one week after emergence. The juvenile crab tastes bland, and the bland taste decreases when heated. At this time, the artichoke larva is used in an amount of 3 to 7 parts by weight based on 100 parts by weight of the raw material.

Artichoke buds are young buds that are grown in artichoke grown for 6 months or longer, using only young buds within 4 weeks of bud formation. And artichoke buds taste sweet and sweet. At this time, the artichoke bud is used in an amount of 5 to 15 parts by weight based on 100 parts by weight of the raw material.

Artichoke leaves include artichoke rough leaves formed in the lower part near the ground at the stem of the leaf-forming artichoke and artichoke middle leaves formed at higher positions in the stem of the leaf-forming artichoke.

Particularly, artichoke rough leaves are used except for yellowish yellowed leaves, but they are not limited to those within one week of yellowing.

The artichoke rough leaf is used in an amount of 5 to 15 parts by weight based on 100 parts by weight of the raw material.

In addition, the artichoke middle leaves are harvested in a growing artichoke at the end of wintering, and 35 to 45 parts by weight of intermediate leaves are used for 100 parts by weight of the raw material.

And artichoke leaves have a bitter taste.

The artichoke stem includes at least one stem of the stem from which the leaf is formed and the stem from which the bud is formed. And artichoke stem does not taste bitter.

At this time, the artichoke stem is used in an amount of 30 to 40 parts by weight based on 100 parts by weight of the raw material.

The leaf-forming artichoke stem is harvested from artichoke grown for over a month using the beginning of the peduncle.

With respect to the above-mentioned raw materials, 3 to 7 parts by weight of artichoke larvae, 5 to 15 parts by weight of young artichoke buds after a certain period of time after forming buds, 5 to 15 parts by weight of artichoke rough leaves formed in the lower part of the chalk from the ground, 30 to 40 parts by weight of artichoke artichoke stem, and artichoke medium 35 to 45 parts by weight of leaves.

The taste of teabag tea using the raw material of this ratio is mixed with the bitter taste of buds and leaves, and the sweet and sour taste of buds, so that bitter tastes are less and bitter taste can be produced.

In the baking step, the raw material prepared in the preparation step is poured into boiling water.

At this time, in the decanting step, the raw material is boiled for 3 to 15 minutes in boiling water of 90 ° C to 100 ° C.

In the decoloring step, the artichoke larva, artichoke rough leaf and artichoke middle leaf are boiled for 3 to 8 minutes in boiling water at 90 to 100 캜, and the stem in which the leaf is formed is in the range of 90 캜 to 100 캜 Boil 5 to 10 minutes in boiling water. Stem forming buds is boiled in boiling water at 90 ℃ ~ 100 ℃ for 8 ~ 15 minutes.

In the rinsing step, rinse the decoloring material, which has been heated in the decoloring step, more than three times in cold water, so that the decoloring material is not retreated.

The first drying step dries the rinsed material that has been rinsed in the rinsing step.

At this time, in the first drying step, the rinsing material is dried with the first drying material having a moisture content of 40% to 60%.

In addition to the first drying step, the second drying step and the third drying step, which will be described later, separate and dry each type of raw material. That is, leaves are dried as leaves, stems as stem, and buds as buds. This is because, when the raw materials are dried together, the raw materials should be separated according to the water content, and it is difficult to properly adjust the moisture content, so that the raw materials are separated and dried. In addition, when drying, the artichoke does not dry in the sunlight so that the light green of the artichoke is discolored and does not change to brown but remains in a soft green, and is dried naturally in the shade or at low temperature through a dryer.

The heating step heats the first drying material dried in the first drying step.

Further, in the step of steam heating, the first dry material is heated in a steam of 100 占 폚 to 110 占 폚 for 25 minutes to 35 minutes.

The bitter taste of the raw materials is reduced and the flavor is added through the heat-up stage.

In the second drying step, the steam-heated material which has been heated in the steam-heating step is dried using a cauldron or a steamer.

At this time, in the second drying step, the heat-generating material is dried with a second drying material having a water content of 40% to 60%. The purpose of drying the steam-generating material with the second drying material is to make the smoldering progress more easily and easily in the smoldering step to be described later.

In the smoothing step, the second drying material dried in the second drying step is removed by using a cauldron lid, a fan, and a kneader. Also, in the kneading step, the second dry material is spun for 3 to 7 minutes.

In the third drying step, the dried material is dried in the smoothing step.

At this time, in the third drying step, the smoothing material is dried with a third drying material having a water content of 5% to 10%.

The pulverizing step pulverizes the third drying material dried in the third drying step. At this time, the pulverizing step is carried out by separating and pulverizing the raw materials according to the kinds of the raw materials, so that the kinds of the raw materials are pulverized together so that some of the materials are not pulverized into the powder. For example, when the leaves and the stem are crushed together with the third type of dried material, that is, the kind of the raw material, dried in the third drying step, when the stem is crushed to a predetermined size, the leaf is completely crushed and crushed into powder In order to avoid such problems. Particularly, in case of crushing with powder, the powder is discharged to the outside of the tea bag by using the tea bag, so that a sediment is generated in the cup.

That is, the pulverization step is carried out by separating and pulverizing the pulverized raw material for each type of raw material, so that raw materials do not leak out from the tea bag to be packed in the finishing step to be described later. For example, when a tea bag is concerned, when the raw material is crushed into powder and leaks out, the aftertaste is not good due to sedimentation of the raw material in the tea cup.

Finally, in the finishing step, the pulverized material pulverized in the pulverizing step is manufactured and packaged in a teabag form. At this time, the pulverizing material is a material obtained by mixing the pulverized raw materials.

That is, the finishing step is carried out in a teabag container made of a nonwoven fabric so that the pulverizing material can be buried, and the opening portion is sealed and manufactured and packaged in a teabag form.

On the other hand, the tea bag using the artichoke according to the present invention is produced by the above-described production method.

It will be understood by those skilled in the art that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. It is therefore to be understood that the above-described embodiments are illustrative in all aspects and not restrictive. The scope of the present invention is defined by the appended claims rather than the foregoing detailed description, and all changes or modifications derived from the meaning and range of the claims and the equivalents thereof are included in the scope of the present invention Should be interpreted. In addition, the order of operation of the components described in the above-described process does not necessarily have to be performed in a time series order, and if the order of the respective components and steps is changed, the process is included in the scope of the present invention Of course.

Claims

Preparing a raw material by cutting the artichoke into a predetermined size;
A step of baking the raw material prepared in the preparation step in boiling water;
A rinsing step of rinsing the decoloring material heated in the decanting step into cold water;
A first drying step of drying the rinsed material rinsed in the rinsing step;
A heating step of heating the first drying material dried in the first drying step;
A second drying step of drying the steam-heated material in the steam-heating step;
Drying the second drying material dried in the second drying step;
A third drying step of drying the scraping material removed in the scraping step;
A pulverizing step of pulverizing the third dry material dried in the third drying step and pulverizing the pulverized material separately for each kind of the raw material so that some kinds of the raw materials are not pulverized into powder; And
And a finishing step of preparing and packing the pulverized material pulverized in the pulverizing step into a teabag form,
The dipping step is carried out by boiling the raw material in boiling water at 90 ° C to 100 ° C for 3 minutes to 15 minutes,
Wherein the first drying step comprises drying the rinsing material with a first drying material having a moisture content of 40% to 60%
The step of heating includes heating the first dry material at a temperature of 100 ° C to 110 ° C for 25 minutes to 35 minutes,
The second drying step includes drying the steam-generating material with a second drying material having a water content of 40% to 60%
Wherein the second drying step is performed for 3 to 7 minutes,
And the third drying step is characterized in that the smokable material is dried with a third dry material having a moisture content of 5% to 10%
The raw material,
3 to 7 parts by weight of an artichoke root, 5 to 15 parts by weight of a young artichoke bud having a predetermined time after the formation of a bud, 100 to 50 parts by weight of an artichoke stem 5 to 15 parts by weight of artichoke rough leaves formed at the bottom, 30 to 40 parts by weight of artichoke stalk of artichoke and 35 to 45 parts by weight of artichoke middle leaves formed at a position higher than the lower part of the stem of the artichoke in which leaves are formed and,
The artichoke larva is used within one week of the emergence,
The artichoke buds were prepared by using buds formed from artichoke grown for 6 months or longer,
The artichoke rough leaf is used except for the leaf having yellowing yellowing phenomenon, but it is within one week after the yellowing phenomenon progresses,
The artichoke middle leaves were harvested from growing artichoke at the end of winter,
Wherein the artichoke stem comprises at least one stem of a stem formed with leaves and a stem formed with buds,
The artichoke stem in which the leaf is formed is characterized in that it is harvested from an artichoke grown for at least one month,
Wherein the first drying step, the second drying step, and the third drying step separate and dry the raw material for each type of raw material.

delete

The method according to claim 1,
Wherein the artichoke stem comprises at least one stem of a stem formed with leaves and a stem formed with buds,
Wherein the artichoke root, artichoke rough leaf and artichoke middle leaf are boiled for 3 to 8 minutes in boiling water at 90 ° C to 100 ° C and the stem forming the leaf is heated at 90 ° C to 100 ° C And the stem in which the bud is formed is boiled in boiling water at 90 ° C to 100 ° C for 8 to 15 minutes,
Wherein the first drying step, the second drying step and the third drying step are carried out separately for each kind of the raw materials and dried.

A tea bag made of artichoke, which is produced by the manufacturing method according to any one of claims 1 to 4.