KR101848160B1 - Manufacturing method for green tea bugak and green tea bugak manufactured by using the same - Google Patents

Abstract

The present invention relates to a method for manufacturing green tea bugak (fried green tea) containing green tea wherein a user can intake green tea which has excellent nutrient content and is beneficial for health and can eat and enjoy green tea without an unpleasant taste as the bugak with bitter taste and tannic taste which are in harmony is manufactured. According to the present invention, the method for manufacturing green tea bugak comprises: a first step of selecting firstly harvested green tea, which is collected in April or May and is in the size of 1-1.5 cm; a second step of drying the selected green tea under shade for 3-5 days; a third step of roasting the dried green tea in a roasting pot for 10-15 minutes; a fourth step of manufacturing the green tea in the shape of a cylinder by rubbing the roasted green tea; a fifth step of grinding the green tea manufactured in the shape of a cylinder; a sixth step of crushing bananas and sieving the bananas with a sieve having a 10-20 mesh size; a seventh step of manufacturing dough by mixing the sieved bananas and the rubbed green tea; an eighth step of aging the dough for 0.5-1 hour at a temperature of 10-12°C; a ninth step of shaping the dough to have horizontal and vertical sizes of 3-4 cm; and a tenth step of manufacturing the green tea bugak by frying the dough.

Description

TECHNICAL FIELD [0001] The present invention relates to a method of manufacturing a green tea beverage, and a green tea beverage manufacturing method using the same,

The present invention relates to a method of producing a green tea containing green tea, which comprises mixing a bitter taste and a bitter taste of green tea in a balanced manner while consuming an excellent nutrition content and a health-friendly green tea component, The present invention relates to a method for producing a beverage,

Green tea is a well-known function of catechin, antioxidant, anti-cancer and anti-inflammatory action is excellent, and excellent ability to decompose body fat. Especially, the antimicrobial effect is excellent in bactericidal effect against food poisoning bacteria, and a lot of products using the product are being developed and developed.

Korean Patent Laid-Open Publication No. 10-2014-0118324 discloses a technique relating to a production method of a kimchi relief containing an active ingredient of green tea. However, this technology partially contains green tea components in Kimbugi, so it is not possible to take all the excellent components of green tea. In addition, in general, wheat flour or glutinous rice flour is contained in order to produce Kimbugae. However, wheat flour can cause problems such as allergies or non-digestion due to the gluten ingredient which is not digested in the body. Glutinous rice flour is low in fat, There is a problem that A and D are insufficient.

Therefore, there is a need for a technique for manufacturing a green tea bean angle which is composed of green tea, which is harmonized with bitter taste and bitter taste unique to green tea, so that it can be easily ingested and further contains useful components of green tea, .

Korean Patent Publication No. 10-2014-0118324

SUMMARY OF THE INVENTION The present invention has been made to solve the above problems, and it is an object of the present invention to provide a green tea flour containing maximum amount of green tea powder and having no adhesive force to glutinous rice flour or wheat flour.

It is another object of the present invention to provide a green tea extract which can be easily ingested by harmonizing bitter taste and bitter taste unique to green tea.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not restrictive of the invention as set forth in the accompanying drawings. It will be possible.

The method for manufacturing green tea according to the present invention is characterized by comprising: a first step of sorting only 1 to 1.5 cm of green tea leaves collected from April to May; A second step of drying the selected green tea in a shade for 3 to 5 days; A third step of putting the dried green tea in a pot for 10 to 15 minutes; A fourth step of rubbing the green tea with a hand to manufacture the green tea into a cylindrical shape; A fifth step of crushing the cylindrical green tea; A sixth step of crushing the banana and sieving a sieve having a size of 10 to 20 mesh; A seventh step of mixing the bananas which have been sifted with the above-mentioned sieve and the above-mentioned bevin green tea to prepare a batter; Aging the dough at a temperature of 10 to 12 DEG C for 0.5 to 1 hour; A ninth step of shaping the aged dough so as to have a size of 3 to 4 cm in width and height; And frying the molded dough to produce a green tea bean.

According to the solution of the above-mentioned problems, the present invention can produce a green tea flour angle including viscosity as well as glutinous rice flour or wheat flour, while maximally including green tea flour.

In addition, the present invention makes it possible to produce a green tea stand angle which is easy to ingest by harmonizing a bitter taste and a pungent taste peculiar to green tea.

In addition, the present invention can produce green tea marrow angles that are configured to maximally include green tea's excellent nutritive content and health-promoting green tea.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flowchart showing a method of manufacturing a green tea-

The present invention relates to a method of producing a green tea containing green tea, which comprises mixing a bitter taste and a bitter taste of green tea in a balanced manner while consuming an excellent nutrition content and a health-friendly green tea component, The present invention relates to a method for producing a beverage,

The above and other objects, features and advantages of the present invention will be more apparent from the following detailed description taken in conjunction with the accompanying drawings, in which: FIG. BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention and the manner of achieving them will become apparent by reference to an embodiment which will be described in detail below with reference to the accompanying drawings.

Hereinafter, the above-described method for manufacturing the green tea angle will be described in detail with reference to the drawings.

≪ Manufacturing method of green tea angle >

FIG. 1 is a flowchart showing a method of manufacturing a green tea according to the present invention.

First, in the first step (S10), pickled green tea is picked from April to May. Specifically, it is preferable that the first car is the first car harvested during the period of clearance, bloom and arrival. The green tea is preferably 1 to 1.5 cm.

The first tea showed the best sensory evaluation when it was produced with a richness and a low flavor. Also, in case of using the first tea green tea in the dough of the seventh step (S70), mixing with the banana is easy, and the color feeling is brighter and clearer than the main tea or three tea tea.

In addition, when the green tea has a diameter of 1 to 1.5 cm, the green tea is most appropriately contained. Therefore, the green tea has the best taste when it is manufactured to have a relief angle and contains the most effective components of the green tea. desirable.

Next, in the second step S20, the selected green tea is dried in the shade for 3 to 5 days. Specifically, when the green tea is dried, it is preferable to dry for 3 to 5 days in a cool, well-ventilated shade.

Next, in the third step S30, the dried green tea is poured in a pot for cooking. Specifically, the dried green tea is preferably poured for 10 to 15 minutes.

When the dried green tea is heated for less than 10 minutes, the effective component of the green tea is not sufficiently expressed and there is a possibility that the absorption rate in the body is lowered. When the dried green tea is heated for more than 15 minutes, the bitterness tastes in the green tea. The flavor of the prepared green tea can be deteriorated.

When the dried green tea is fried, the flavor is increased and the fermentation can be prevented by removing the moisture and deactivating the oxidizing enzyme.

Next, in a fourth step (S40), the green tea is rubbed by hand to produce the green tea into a cylindrical shape. Specifically, it is preferable to carry out the fourth step (S40) in the pottery after the third step (S30), or to bake it cylindrical by hand at a temperature of 40 to 50 ° C. Accordingly, since the heat remaining in the pot is transferred to the green tea after the frying, the green tea can be dried well and the remaining moisture can be removed to increase the taste and flavor.

Also, the texture of the green tea is broken through the step of rubbing the green tea in the cooking pot, and thus the flavor, taste and color of the green tea produced by the present invention can be increased. If it is shaved at a temperature lower than 40 ° C, the flavor and taste quality of the green tea produced according to the present invention may deteriorate, and if it is rubbed at a temperature exceeding 50 ° C in the seventh step (S70) The color of the green tea produced according to the present invention may be turbid, so that it is preferable to produce the green tea according to the above conditions.

Next, in a fifth step (S50), the cylindrical green tea is crushed. Specifically, it is preferable that the primary pulverization is performed by a milling machine and the secondary pulverization is performed by using a 300-320 mesh sieve.

Since the green tea can be easily mixed and improved in texture in the dough of the seventh step (S70) as the particles become thinner, the optimized particles of the second milling are most preferably 320 mesh.

Next, in a sixth step (S60), the banana is crushed and then sieved to a powder having a size of 10 to 20 mesh. Specifically, the banana is removed from a white oil pipe, and is sieved in the size of the sieve so as to facilitate dough in the seventh step (S70).

If the size of the sieve is less than 10 mesh, it takes a long time to filter the sieve into the sieve, thereby reducing the efficiency. If the size of the sieve exceeds 20 mesh, it is difficult to remove the sludge from the bananas, Therefore, it is preferable to produce it under the above conditions.

Next, in a seventh step (S70), the banana that has been sifted through the sieve is mixed with the powdered green tea to prepare a dough. Specifically, it is preferable that the dough is mixed with 60 to 70 parts by weight of the green tea with respect to 30 parts by weight of the banana.

If the green tea is less than 60 parts by weight based on 30 parts by weight of the banana, it may take a long time for the dough ripening in the step S80 to take too long because the amount of the banana mixture is too large. When 70 parts by weight of the green tea is added to 30 parts by weight of the banana There is a problem that the flavor of the green tea produced by the present invention may be deteriorated because the amount of the green tea is large and the bitter taste is strong.

The dough may further comprise 30 parts by weight of the banana and 20 parts by weight of the wild ginseng leaves or the ginseng ginseng leaves per 40 parts by weight of the green tea.

The sap of the wild ginseng leaves or the goat ginseng leaves usually contain 3 times or more of the saponin component compared to the roots. The efficacy thereof is excellent in improvement of immune function, improvement of diabetes, excellent fatigue recovery, and especially cholesterol lowering effect.

Next, in an eighth step (S80), the dough is aged at a temperature of 10 to 12 DEG C for 0.5 to 1 hour.

If the dough is aged for less than 0.5 hour, it is not fully aged. In step 10 (SlOO), air holes are formed at the time of frying the dough, so that the shape of the green tea angle may become worse. It is preferable to aged under the above-mentioned conditions because there is a possibility that a specific odor may occur due to fermentation.

When the dough is aged at a temperature of more than 12 캜, there is a possibility that the dough will not be aged sufficiently. If the dough is aged at a temperature exceeding 12 캜, It is preferable to aged under the above conditions.

Next, in a ninth step (S90), the aged dough is shaped so as to be 3 to 4 cm in width and height. It is preferable to mold under the above conditions so as to facilitate ingestion of the green tea angle produced by the present invention.

Next, in a tenth step (SlOO), the molded dough is splashed to produce a green tea stand angle. Specifically, the molded dough is preferably fried at 160 ° C to produce the green tea angle.

Hereinafter, the contents of the experiments with different green tea angle conditions manufactured by the present invention will be described in detail.

A. Sensory evaluation

In order to compare the characteristics of green tea flour according to the conditions of the green tea sorting step (S10) and the dough making step (S70) of the present invention, After training, sensory evaluation was carried out. The sensory test items were 9 points on the taste, incense, color, flavor and general preference, 9 point scale, and 9 point scale (Liker scale) which was rated as 1 point.

[Comparative Example 1]

Comparative Example 1 is a green tea prepared by adding green tea powder to a generally prepared kimbug.

[Comparative Example 2]

Comparative Example 2 is a green tea stand prepared by mixing glutinous rice flour with commonly sold green tea powder.

[Example 1]

Example 1 is a green tea stand manufactured using a three-wheeled car in the green tea sorting step as the first step (S10) based on the above manufacturing method.

[Example 2]

Example 2 is a green tea angle produced by using a front wheel in the green tea sorting step as the first step (S10) based on the above manufacturing method.

[Example 3]

In the third step, the green tea is prepared by using the first tea in the first step (S10) based on the above production method. In the seventh step (S70), the green tea is added to 40 weight parts of the banana Green tea mixture. ≪ tb > < TABLE >

[Example 4]

In the fourth step (S70), 30 parts by weight of the green tea is added to 90 parts by weight of the green tea in the green tea sorting step (S10) Green tea mixture. ≪ tb > < TABLE >

[Example 5]

In the fifth step (S70), the green tea is added to 30 parts by weight of the banana in a weight ratio of 60 wt% Green tea mixture. ≪ tb > < TABLE >

Sample Type
Sensory characteristics flavor incense Color zest Overall likelihood Comparative Example 1 4.5 5.4 4.1 4.3 18.3 Comparative Example 2 6.5 6.8 5.5 4.9 23.7 Example 1 6.8 6.9 6.0 5.3 25.0 Example 2 7.3 6.7 6.0 5.2 25.2 Example 3 7.8 7.6 7.3 6.0 28.7 Example 4 7.6 7.3 7.7 7.3 29.9 Example 5 8.6 8.5 8.7 8.5 34.3

As shown in Table 1 and Fig. 2, when sensory evaluation was performed on the taste, flavor, color, flavor, and overall acceptability of the green tea stand, Example 5 conducted under the conditions of the present invention was compared with Comparative Examples 1 to 2 and Example 0.0 > 1-4 < / RTI >

Specifically, in the case of Comparative Example 1, green tea was added to the general kimchi stand to show a low sensory evaluation overall in taste, flavor, color and flavor. In the case of Comparative Example 2, the sensory evaluation of the taste and aroma showed a sensory evaluation of 6.0 or more, but showed a lower sensory evaluation in color and flavor than that of the green tea powder prepared by mixing glutinous rice powder with green tea powder.

In Example 1, green tea of green tea was used, and in Example 2, green tea of green tea was used. In comparison between Example 5, Example 1 and Example 2, which is a production method of the present invention, Example 1 showed a sensory evaluation of 6.0 in flavor, aroma and color, and a sensory evaluation of 5.3 in flavor. In the case of Example 2, the taste evaluation showed a higher evaluation than that of Example 1, but a lower sensory evaluation was shown in the flavor as in Example 1. [

In Example 3, 40 parts by weight of the green tea was mixed with 30 parts by weight of the banana. In Example 4, 90 parts by weight of the green tea was mixed with 30 parts by weight of the banana. Compared with Example 5, Example 3 and Example 4, the method of the present invention showed a lower sensory evaluation in taste, aroma, color, flavor and overall airway. The sensory evaluations of Examples 3 to 4 showed higher sensory evaluation than those of Comparative Examples 1 to 2, so that the green tea powder was added to common Kimbugi or the green tea powder was mixed with glutinous rice powder, It is considered that mixing the green tea powder can increase taste, flavor, color and flavor.

According to the solution of the above-mentioned problems, the present invention can produce green tea flour including viscous power without glutinous rice flour or wheat flour as much as possible including green tea flour.

In addition, the present invention makes it possible to produce a green tea stand angle which is easy to ingest by harmonizing a bitter taste and a pungent taste peculiar to green tea.

In addition, the present invention can produce green tea marrow angles that are configured to maximally include green tea's excellent nutritional content and health benefits.

As described above, it is to be understood that the technical structure of the present invention can be embodied in other specific forms without departing from the spirit and essential characteristics of the present invention.

Therefore, it should be understood that the above-described embodiments are to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than the foregoing description, All changes or modifications that come within the scope of the equivalent concept are to be construed as being included within the scope of the present invention.

S10. The first step is to sort only 1 ~ 1.5cm of green tea leaves from April to May.
S20. A second step of drying the selected green tea in a shade for 3 to 5 days
S30. The third step of putting the dried green tea in a pot for 10 to 15 minutes
S40. The fourth step of rubbing the green tea with the hand and then making the green tea into a cylindrical shape
S50. A fifth step of crushing the cylindrical green tea
S60. Step 6 to crush the banana and sieve in a 10-20 mesh sieve
S70. A seventh step of preparing a dough by mixing the bananas green tea with the banana which has been sifted through the sieve,
S80. The dough is aged at a temperature of 10 to 12 DEG C for 0.5 to 1 hour,
S90. The ninth step of shaping the aged dough to have a size of 3 to 4 cm in width and height
S100. A step 10 in which the molded dough is splashed to produce a green tea angle;

Claims (5)

A first step of screening selected green tea from April to May;
A second step of drying the selected green tea in a shade for 3 to 5 days;
A third step of putting the dried green tea in a pot for 10 to 15 minutes;
A fourth step of rubbing the green tea with a hand to manufacture the green tea into a cylindrical shape;
Grinding the cylindrical green tea to sieve a sieve having a size of 300 to 320 mesh;
A sixth step of crushing the banana and sieving a sieve having a size of 10 to 20 mesh;
A seventh step of mixing the bananas which have been sifted with the above-mentioned sieve and the above-mentioned bevin green tea to prepare a batter;
Aging the dough at a temperature of 10 to 12 DEG C for 0.5 to 1 hour;
A ninth step of shaping the aged dough so as to have a size of 3 to 4 cm in width and height;
And frying the molded dough to produce a green tea angle,
Wherein the dough is prepared by mixing 60 to 70 parts by weight of the green tea with 30 parts by weight of the banana The method according to claim 1,
In the first step,
Wherein the green tea has a leaf size of 1 to 1.5 cm

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