KR101845014B1

KR101845014B1 - Tea manufacturing method use red bean and sword bean and burdock

Info

Publication number: KR101845014B1
Application number: KR1020150106165A
Authority: KR
Inventors: 정하린
Original assignee: 농업회사법인 주식회사 하린식품
Priority date: 2015-07-27
Filing date: 2015-07-27
Publication date: 2018-04-03
Also published as: KR20170013131A

Abstract

The present invention relates to a method for producing tea using red beans, soybean, and burdock, and more particularly, to a method for producing tea which is good for eating and health by eliminating the argin flavor and fish flavor inherent to red beans, soybean beans and burdock , The constitution is as follows. The dried red beans are sufficiently dipped in water, the red beans are boiled at 60 - 80 ° C, the red beans are dried, and the dried red beans are heated at 100 - 150 ° C for 10 - 15 minutes Preparing a red bean tea raw material by crushing the roasted red bean after souring in a tumbling machine; Finely crushing the dried soybeans and preparing the soybean sauce by shaking the shredded soybeans at 100 to 150 DEG C for 10 to 15 minutes in a sonicator; Finely crushing the dried burdock, and crushing the burdock burdock at 80 to 100 ° C for 10 to 15 minutes in a squeezer to prepare a burdock tea material; 30 to 40% by weight of the prepared red bean tea material, 30 to 35% by weight of soybean tea raw material, and 30 to 35% by weight of the burdock tea raw material to prepare a tea mixture; And filling the tea mixture into a tea bag and packaging.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a tea beverage,

The present invention relates to a method for producing tea using bean, soybean, and burdock, and more particularly, to a method for producing tea which is good for eating and health by removing the argin flavor and fish flavor inherent in red beans, soybean beans and burdock .

In general, red bean is known as a food containing energy such as carbohydrate and protein. In detail, vitamin B1 and saponin are known to be the most important food sources, including carbohydrate 51.13%, protein 20.94%, moisture 14.91%, ash 3.63% It is classified as high nutritive bean which is contained in large quantity.

Since ancient times, red beans have been known to be foods that have been placed on each person's skin, and are known as foods that regulate the digestion.

It is said that "red bean is good for the calligraphy, and it is also good for the calligraphy, and it is good for the calligraphy", and the "red bean paste" It is said that "it makes strong", and these red beans are made with foods such as red bean jam, bean paste, bean jam, and yokan.

Burdock is a plant belonging to the family Asteraceae, and its origin is known as a warming region in Europe and Asia. It is widely grown in the Gyeongsangnam-do region in Korea. Burdock is an alkaline food with 76% moisture and mainly composed of saccharides. It has a unique aroma and pharmacological effect, has a high fiber content and low vitamin content.

Most of the saccharides exist in the form of inulin, and inactivate various amino acid pyrolysis products such as T-rp-P-1, which acts as a mutagen. This action is similar to that of heat-resistant lignin analogues .

Soy bean is an annual vine plant belonging to the beans and the sea beans. It is the largest soy bean in the name of its small size (pod length 20-30 cm). According to the RDA and the Korea Food Research Institute, 100 g of dried soybean paste contains 318 cal, 14.9% moisture, 27.1 g of protein, 0.6 g of fat, 53.8 g of carbohydrate, 11.6 g of fiber, 3.6 g of ash, 97.9 g of calcium, 70 mg of magnesium, g, 2.0 mg of zinc, and 1.0 mg of manganese.

Unlike ordinary soybeans, soybean koji contains a large amount of vitamins A and C. Vitamin B also contains 4 to 5 times more common soybeans, and vitamin B3, calcium, magnesium, zinc and fiber It is rich in nutrients.

Korean Patent Registration No. 10-1407409 (2014,06,03) Method for manufacturing soybean tea. Korean Patent Publication No. 10-2015-0071863 (2015, 06, 29) Method for manufacturing burdock tea. Korean Patent Laid-Open No. 10-2013-0056947 (2013,05,31) Method for manufacturing red beans.

The present invention relates to an excellent diuretic effect, which is an inherent efficacy of red bean, thereby eliminating swelling and constipation caused by kidney disease, heart disease, or carpathian disease, treating rhinitis and sinusitis caused by the anti-inflammatory effect which is a unique effect of soybean curd, It is an object of the present invention to provide a method for manufacturing tea using red bean, soybean curd, and burdock, which not only enters into the blood, but also eliminates cholesterol and bad greasyness in the body and helps sterilize, decompose and excretion.

According to an aspect of the present invention,

The dried red beans were soaked in water, soaked red beans were boiled at 60 - 80 ° C, and then the beans were dried. The dried red beans were dried at 100 - 150 ° C for 10 - 15 minutes in a squeezer And crushing the fried red beans to prepare an ingredient for red bean tea;

Finely crushing the dried soybeans and preparing the soybean sauce by shaking the shredded soybeans at 100 to 150 DEG C for 10 to 15 minutes in a sonicator;

Finely crushing the dried burdock, and crushing the burdock burdock at 80 to 100 ° C for 10 to 15 minutes in a squeezer to prepare a burdock tea material;

30 to 40% by weight of the prepared red bean tea material, 30 to 35% by weight of soybean tea raw material, and 30 to 35% by weight of the burdock tea raw material to prepare a tea mixture;

Placing the tea mixture in a tea bag and packaging; .

The method of manufacturing tea using red beans, soybean, and burdock of the present invention having the above-described structure is effective in eliminating swelling and constipation caused by kidney disease, heart disease, or carcass disease due to excellent diuretic action, an effect inherent in red bean, The present invention relates to a method for treating cholesterol-lowering diseases, comprising administering to a mammal a therapeutically effective amount of a compound of formula There is an effect that the object can be achieved.

The method for manufacturing tea using red beans, soybean,

Placing the tea mixture in a tea bag and packaging; .

The effects of red bean, soybean, and burdock in the above composition will be briefly described below.

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◆ Effectiveness of red beans

The red bean has excellent effect of eliminating edema and is good for women who frequently swollen. The saponin ingredient contained in the outer skin of red bean is excellent diuretic to eliminate swelling and constipation caused by kidney disease, heart disease, The contained anthocyanin ingredient eliminates the unnecessary moisture and active oxygen in the body by diuretic action, and it is effective in the prevention of swelling and aging prevention, and the polyphenol and saponin ingredient in red bean are effective for prevention of cancer.

◆ Soybean Efficacy

1) Soybean is good for asthma because it improves the body's immune power and exerts an anti-inflammatory effect that eliminates inflammation, treats rhinitis, sinusitis, or coughs and removes sputum.

2) Soybean koji is rich in fiber, which not only stimulates the intestinal tract, but also helps to relieve constipation and helps the intestinal health.

3) If you drink a cup of green tea, kidney function is strong and healthy, helps prevent and improve various symptoms related to the kidney.

◆ burdock efficacy

Burdock is rich in saponin and arginine, and it enters into the blood as well as its anti-cancer action, eliminating bad fat in cholesterol and the body, assisting in disinfection, decomposition and excretion, and smoothes blood circulation.

In the above-mentioned method for producing tea using red beans, soybean, and burdock, the dried red beans are thoroughly soaked in water and the so-called red beans are boiled at 60-80 ° C. because of the tannin components contained in red beans, The reason why the dried red beans are squeezed in the squeezing machine is to sterilize the tea of the present invention and to improve the flavor that is complimented at the same time. The dried red beans are germinated by sufficiently immersing them in water.

The reason why the above-mentioned red beans are boiled at 60-80 ° C. is that when the red beans are made complete, the nutrients of the red beans are destroyed and the effect of the red beans described above can not be exerted. Therefore, the red beans of the present invention are shortened .

When the red beans are kneaded, the kneading temperature may be set at 100 to 150 ° C for 10 to 15 minutes.

In addition, in the step of preparing the soybean meal raw material of the present invention, the dried soybean flour is finely crushed, and then the crushed soybean flour is squeezed in a squeezer. The reason for finely crushing the dried soybean flour is that since the soybean flour is large, In addition to having a problem that takes a long time, when the louvering time is lengthened so that the lingering is continued, there is a problem that the outer surface of the shredded soybean is burned, so that the soybean dough is finely shredded to make the shredding even faster.

On the other hand, the temperature and time of the crushed soybeans may be 10-15 minutes at 100-150 < 0 > C.

In the preparation of the burdock tea raw material of the present invention, dried burdock is finely crushed and kneaded in a kneader. The reason why the burdock is finely crushed is that the burdock can be easily kneaded in the kneader. At this time, the temperature and time for firing of the finely ground burdock may be 10 to 15 minutes at 80 to 100 ° C.

It is preferable that the degree of disintegration of the red beans, soybean curds and burdock be maintained in a fine granular state, rather than a fine powder which will escape from the tea bag when it is contained in the tea bag.

The mixing ratio of the red bean tea material, the soybean tea material, and the burdock tea material prepared by the above method is 30 to 40% by weight of the red bean tea material, 30 to 35% by weight of the soybean tea material, and 30 to 35% And more preferably, the same amount is preferably used for each of the red bean tea material, the soybean tea material, and the burdock tea material.

As described in the above effect, the tea using the red bean, soybean, and burdock produced by the method of the present invention has excellent diuretic effect, which is the unique effect of red bean, and eliminates swelling and constipation caused by kidney disease, heart disease, It treats rhinitis and sinusitis caused by the anti-inflammatory effect, or coughs and sputum. It also enters into the blood as well as the anti-cancer effect, which is a unique burdock's efficacy. It removes bad greasy cholesterol and body, There is an advantage to help.

Claims

The dried red beans were soaked in water, soaked red beans were boiled at 60 - 80 ° C, and then the beans were dried. The dried red beans were dried at 100 - 150 ° C for 10 - 15 minutes in a squeezer And crushing the fried red beans to prepare an ingredient for red bean tea;
Finely crushing the dried soybeans and preparing the soybean sauce by shaking the shredded soybeans at 100 to 150 DEG C for 10 to 15 minutes in a sonicator;
Finely crushing the dried burdock, and crushing the burdock burdock at 80 to 100 ° C for 10 to 15 minutes in a squeezer to prepare a burdock tea material;
30 to 40% by weight of the prepared red bean tea material, 30 to 35% by weight of soybean tea raw material, and 30 to 35% by weight of a burdock tea raw material to prepare a tea mixture;
Placing the tea mixture in a tea bag and packaging,
Wherein the dried red beans are germinated by sufficiently immersing them in water. The method of manufacturing tea using red beans, soybean, and burdock.

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Tea made from red bean, soybean, burdock, prepared by the method of claim 1