KR101867536B1 - A method of manufacturing sari tea containing chrysanthemum, bamboo leaves, plum, orchids and kind of locust tree - Google Patents

A method of manufacturing sari tea containing chrysanthemum, bamboo leaves, plum, orchids and kind of locust tree Download PDF

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KR101867536B1
KR101867536B1 KR1020170021706A KR20170021706A KR101867536B1 KR 101867536 B1 KR101867536 B1 KR 101867536B1 KR 1020170021706 A KR1020170021706 A KR 1020170021706A KR 20170021706 A KR20170021706 A KR 20170021706A KR 101867536 B1 KR101867536 B1 KR 101867536B1
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tea
temperature
aged
chrysanthemum
water
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KR1020170021706A
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Korean (ko)
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김병희
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김병희
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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
    • A23F3/06Treating tea before extraction; Preparations produced thereby
    • A23F3/08Oxidation; Fermentation
    • 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
    • A23F3/14Tea preparations, e.g. using additives
    • 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
    • A23V2200/15Flavour affecting agent

Abstract

The present invention relates to a production method of tea of four gracious plants including chrysanthemum, bamboo leaves, Japanese apricot flowers, orchids, and Styphnolobium japonicum flowers which is obtained by blending flower teas formed of ingredients providing excellent flavor and scent, and low-temperature aging the blended tea, so that a user can enjoy the shape and scent of flowers, and the obtained tea can be popular as food of personal preference and has values as a cultural product. The tea of four gracious plants is obtained by the following steps: mixing 20-25 wt% of chrysanthemum tea, 2-5 wt% of bamboo leaf tea, 15-20 wt% of Japanese apricot flower tea, 15-20 wt% of orchid tea, and 30-48 wt% of Styphnolobium japonicum flower tea to produce mixed flower tea; aging the mixed flower tea at 30-35°C for 1-2 days to produce aged flower tea; and adding flavor to the aged flower tea at 110-130°C for 14-16 seconds.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for manufacturing a saryana tea comprising chrysanthemum, gypsum, plum,
The present invention relates to a method of blending and blending low-temperature fermented tea with an excellent flavor and aroma, and enjoying the shape and flavor of flowers, The present invention relates to a method for manufacturing a carcass which contains valuable chrysanthemums, gypsum, plum, foliage, and paintings.
We live in a world of five senses. The culture of each culture on the background of Mother Nature, and the culture that lives in creating a beautiful world, tea and flowers made of flowers and leaves have beautiful colors and natural flower scent. We give it to us.
When the petal is concerned about cold water and the mysterious color is revealed through the glass of the glass tube, everyone is impressed, and when it is sent to the brain while enjoying the fragrance, Naturally elevated, healing, refining and symbiosis with those who drink tea with petal tea are generous and reveal the original heart of mutual benefit and sharing.
There is the innate nature of Buddhism, the idle nature of Buddhism, and the empty nature of the Buddha (老子), which is the temporary ignorance of Chunbukyung, the original scripture of our country. (Existence), and it is not different from that of the prehistoric sage (草 衣 禪師), the saint of our country. This is the fundamental spirit of the tea ceremony, and it is the purpose. Our petal tea tea is also the basic spirit of tea ceremony. By reviving the spirit of our tea ceremony and reconsidering the meaning of the principle and the law of its own and modernizing it according to today's diversified and pragmatic flow, we naturally feel the beauty of the color and aroma of the petal tea, It is a human-centered lifestyle that leads to stability and the spirit of the original tea ceremony.
The word tea is literally tea and way. Tea (tea) is a drink that tea tea is mainly made of tea leaves, but there are various kinds of flowers, leaf tea, fruit tea, coffee and so on. Road is often called road, truth, And are represented by Buddhism, fencing, kendo, and taekwondo.
Among them, there is a similar term sword (sword) as an example of kendo. The difference between the road and the sake means that the sake means means of feasting, function, etc., and the road means the whole and ultimate purpose.
Also, the part is the whole, the process, and the result, so the partial designation is meaningless. As a whole, it is the result of the process, so all activities related to tea can be called da.
All activities related to tea can also be expressed as tea ceremony. However, even if Da Da do, the use of the letter "ta" means correctness, so if you define it more specifically, it would be reasonable to regard it as a correct act related to tea.
Generally, tea ceremony is separate from tea ceremony, and it tends to think that it is difficult. This is because the basic perception of tea ceremony is different, and tea ceremony is already starting tea ceremony. In the broad sense, tea (tea things), all activities related to tea. That is, it refers to picking, jade, hanging, lap, versatile, and tea ceremony. However, in the narrow sense, tea ceremony refers to tea ceremony, enlightenment, self-reflection. The tea ceremony that we want to learn involves both the above two perspectives. Everyone opens their minds with the color and the fragrance of the flower that they are easy to perceive, and they put down the ritual consciousness one by one as they form empathy with each other. It is to awaken the spirit of tea ceremony in the manners learned from the tea ceremony. Thus, the minds that have been learned and learned so hard and the norms of society are revealed as reality, and they are positioned as a true tea ceremony.
On the other hand, the components of tea that have been found so far vary depending on the type of tea, the time of harvesting, the method of production, etc. Generally, it is composed of water and solids. Among them, polyphenol, caffeine, amino acid, , Carbohydrates, organic acids, and inorganic components.
Among the solids contained in tea, polyphenol is flavanols, phenolic acid, leucoanthocyanins, and phenolic acid, among which catechin is a sweet taste The called flavanol ingredient occupies the majority of the total polyphenol content.
These tea contains a lot of vitamins, among which Vitamin C is 90%, and it is contained in lotus in round shape. Other vitamins include B 1 , B 2 , ticotinic acid, pantothenic acid, folic acid, and biotin.
In addition, the amino acid affects the taste of tea. The amino acid contains theanine, glutamine, asparagine, arginine, etc., Phenol (polyphenol) can be reduced and amino acids can be increased to produce a tasteful tea.
Tea is also effective in prevention of aging and prevention of adult diseases such as anticancer action, arousal action, arteriosclerosis, diuretic action, sterilization action, convergence action, anti-inflammatory action, stress relieving effect, skin cosmetic effect, arteriosclerosis and hypertension.
On the other hand, existing tea leaves are dried or shaken in the shade, dried in a natural dryer or drier, and leaves are added in a metal pot to add flavor and aroma. In general, electric frying pan is used for heat control at low temperature , When using a metal pot, there is a disadvantage that the sensitive car has a peculiar odor of metal and a temperature is not easy to adjust, which makes it difficult to process, which makes it difficult to process. When dried in a natural dryer or dryer, The use of the electric frying pan is disadvantageous in that heat is generated around the hot line of the floor, the constant smearing and heat treatment are unstable, the coating is peeled off, and it is unsanitary.
Therefore, as a prior art to solve such a problem, Korean Patent Registration No. 10-0841666 discloses a method of producing a chrysanthemum tea and a chrysanthemum tea produced by the method.
The above technique is a process of washing collected chrysanthemum flowers and drying the chrysanthemum flowers at a temperature of 30 to 33 ° C for 24 to 30 hours in a drying apparatus; A second step of drying the dried chrysanthemum flower in a separate drying furnace at a temperature of 30 to 35 DEG C for 36 hours; A step of separating and removing pure calyx from the calyx containing the bitter taste from the dried chrysanthemum flower; A step of immersing in a bamboo salt which is broken to disinfect and disinfect pest eggs and microorganisms which may be contaminated with petals on the day of harvest; The petals dipped in bamboo salt are thoroughly dried for 36 hours or more in a drying furnace at a temperature of 30 - 35 캜, and dried at a rate of 5 - 10 revolutions per minute so that the petals do not clump together will be.
However, the chrysanthemum tea produced by the above technique is separated from the nutrients contained in the petals during the manufacturing process. In other words, nutrients that are beneficial to the human body can be drained out, there is no concern about deep taste in the manufactured tea, and it is difficult to store for a long time, so that the shelf life is shortened and blending with other tea is difficult. There was a problem that the user could not enjoy the taste.
Korean Patent No. 10-0841666 (Jun. 20, 2008) Korean Patent No. 10-0758552 (2007.09.07.) Korean Patent Publication No. 10-2011-0009267 (2011.01.27.)
Accordingly, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a method of blending a tea of various petals having excellent components and fragrance, And a delicate flavor and a deep flavor, and thus provides a method of manufacturing a sari tea containing chrysanthemums, gypsum, plum blossoms, foliage, and paintings, which can receive the limelight as a favorite food for the food recipient.
The composition of the present invention is as follows: (a) petals with pod removed from selected chrysanthemum petals are soaked at a room temperature of 15-20 ° C to remove water to 47 - 53%, and then the petals are soaked for 50 to 60 minutes After the application of the sake to the air, the petals are thoroughly washed and cooled until the water is completely removed at a temperature of 50 - 60 ° C. The petals which have completely removed the water are aged at a temperature of 30 - 35 ° C for 23 - 25 hours Preparing a chrysanthemum flower by subjecting the aged petal to an irreversible treatment at a temperature of 140 to 160 ° C for 1 to 2 times for 10 to 15 seconds; Ⓑ After washing, remove the water from the leaves and cut into a size of 0.8 - 1.2cm, trim it and bamboo salt for cutting the trimmed leaves for 1 to 2 times for 19 - 21 seconds. After the water is completely removed, it is aged at a temperature of 30 to 35 ° C for 23 to 25 hours, and then the aged gypsum is heated at a temperature of 140 to 160 ° C. And rapidly treating the mixture at a temperature of 19 to 21 seconds for 2 to 3 times, thereby preparing a scrap; Ⓒ The collected plum blossoms were removed at 77-83% at room temperature of 15-20 ° C. The water-removed plum blossoms were sprayed evenly over the sprayer for 3 - 4 hours with air sprayed over the sprayer. - Water was completely removed at room temperature of 20 ° C, and the water was completely removed from the plum blossom. The plum blossom was placed in a 30-35 ° C safflower which was covered with Korean paper. And it is gently aged 4-6 times at 30 - 35 ℃ for 23 - 25 hours. The aged plum blossom is heated to 110 - 130 ℃ for 1 - 2 times for 14 - 16 seconds. ; Ⓓ The collected ova are put in a vacuum plastic bag, aged at room temperature for 15 to 20 ℃ for 23 - 25 hours, then taken out of the plastic bag and aged at room temperature of 15 - 20 ℃ for 23 - 25 hours. The process was repeated 1 or 2 times, and the aged ovary was spread out on a tray. The licorice was sprayed with the licorice solution 1 to 2 times through an atomizer, and then, at 15 to 20 ° C, until the moisture was completely removed After drying and drying the dried ovary at a temperature of 50 - 70 ° C, the sonicated ovary is placed in a heating vessel maintained at a temperature of 29 - 31 ° C for 23 - 25 hours to mature ; Ⓔ Steamed 1 ~ 2 times in the liquorice which cuts out the collected painting, then the steamed painting is spread in the jar and when the moisture is removed to 87 - 93% at room temperature of 15 - 20 ℃, it is cooled and cooled to 50 - 70 ℃. Repeating 4 to 5 times, aging the mixture at a temperature of 30 to 35 ° C for 23 to 25 hours, and subjecting the aged composition to a heat treatment at a temperature of 110 to 130 ° C for 1 to 2 times for 14 to 16 seconds, 20 to 25% by weight of the chrysanthemum flower of the step (a), 2 to 5% by weight of the jasmine flower of the step (b), 15 to 20% 30 to 48% by weight of a mixture of the petals of the step (a); (A) aging the petal blend tea of step (b) above at a temperature of 30 to 35 ° C for 1 to 2 days to form a petal ripening tea; And a step of subjecting the petal ripening tea of the above step to a temperature of 110 - 130 캜 for 14 - 16 seconds to produce a garland tea.
Here, the chrysanthemum flowers prepared in the step (a), the wastepaper prepared in the step (b), the plum blossoms prepared in the step (c), the cicadas prepared in the step (d), and the painting car prepared in the step (e) -20 < 0 > C.
Further, the method further includes a step of aging the shaggy tea prepared in the step (a) after the step (a) in a sealed glass container which has been sterilized for at least 4 months.
It is preferable that the bamboo salt of step (b) contains 1 to 5 parts by weight of bamboo salt powder per 100 parts by weight of water, and the step (b) of the step (c) may be a chelate of peaks and unmodified state.
In addition, the licorice solution in step (d) is preferably prepared by adding 20 to 30 parts by weight of licorice to 100 parts by weight of water and heating the mixture to a low temperature.
The method of the present invention for producing a saccharide tea containing chrysanthemums, gypsum, plum, foliage, and painting is characterized by blending the tea of various petals having excellent composition and fragrance and aging at a low temperature, It is possible to enjoy a deep flavor throughout the four seasons. In addition to receiving the spotlight as a food for the caterer, it symbolizes the plum of the plum, the neatness of the flower, the humility of the chrysanthemum, It has the effect of being able to lay the foundations for promoting the value and further promoting our own culture abroad.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram showing a method of manufacturing a saryong tea containing chrysanthemum, chrysanthemum, plum, foliage, and painting according to a preferred embodiment of the present invention.
The method for producing the tea of the present invention containing chrysanthemum, gypsum, plum, foliage,
Ⓐ After removing the pods from the selected chrysanthemum petals, the petals were soaked at a room temperature of 15 - 20 ° C to remove the moisture to 47 - 53%. Then, the petals exposed to the air were exposed to air for 50 - 60 minutes The petals which have been completely removed from water are aged at a temperature of 30 - 35 ° C for 23 - 25 hours, and then the aged petals are diluted to 140 - Preparing a chrysanthemum flower by subjecting the chrysanthemum flower to 1 to 2 times at a temperature of 160 캜 for 10 to 15 seconds;
Ⓑ After washing, remove the water from the leaves and cut into a size of 0.8 - 1.2cm, trim it and bamboo salt for cutting the trimmed leaves for 1 to 2 times for 19 - 21 seconds. After the water is completely removed, it is aged at a temperature of 30 to 35 ° C for 23 to 25 hours, and then the aged gypsum is heated at a temperature of 140 to 160 ° C. And rapidly treating the mixture at a temperature of 19 to 21 seconds for 2 to 3 times, thereby preparing a scrap;
Ⓒ The collected plum blossoms were removed at 77-83% at room temperature of 15-20 ° C. The water-removed plum blossoms were sprayed evenly over the sprayer for 3 - 4 hours with air sprayed over the sprayer. - Water was completely removed at room temperature of 20 ° C, and the water was completely removed from the plum blossom. The plum blossom was placed in a 30-35 ° C safflower which was covered with Korean paper. And it is gently aged 4-6 times at 30 - 35 ℃ for 23 - 25 hours. The aged plum blossom is heated to 110 - 130 ℃ for 1 - 2 times for 14 - 16 seconds. ;
Ⓓ The collected ova are put in a vacuum plastic bag, aged at room temperature for 15 to 20 ℃ for 23 - 25 hours, then taken out of the plastic bag and aged at room temperature of 15 - 20 ℃ for 23 - 25 hours. The process was repeated 1 or 2 times, and the aged ovary was spread out on a tray. The licorice was sprayed with the licorice solution 1 to 2 times through an atomizer, and then, at 15 to 20 ° C, until the moisture was completely removed After drying and drying the dried ovary at a temperature of 50 - 70 ° C, the sonicated ovary is placed in a heating vessel maintained at a temperature of 29 - 31 ° C for 23 - 25 hours to mature ;
Ⓔ Steamed 1 ~ 2 times in the liquorice which cuts out the collected painting, then the steamed painting is spread in the jar and when the moisture is removed to 87 - 93% at room temperature of 15 - 20 ℃, it is cooled and cooled to 50 - 70 ℃. Repeating 4 to 5 times, aging the mixture at a temperature of 30 to 35 ° C for 23 to 25 hours, and subjecting the aged composition to a heat treatment at a temperature of 110 to 130 ° C for 1 to 2 times for 14 to 16 seconds,
20 to 25% by weight of the chrysanthemum flower of the step (a), 2 to 5% by weight of the jasmine flower of the step (b), 15 to 20% 30 to 48% by weight of a mixture of the petals of the step (a);
(A) aging the petal blend tea of step (b) above at a temperature of 30 to 35 ° C for 1 to 2 days to form a petal ripening tea; And
(1) The petal ripening tea of the above step (1) is treated with a temperature of 110 - 130 캜 for 14 - 16 seconds to prepare a carcass tea.
Hereinafter, the tea making process of the saigon tea containing the above-mentioned chrysanthemum, gypsum, plum, foliage, and painting will be described in detail as follows.
- next -
Ⓐ step
In step (a) of the present invention, the petals from which the pods are removed from the selected chrysanthemum petals are soaked at a room temperature of 15 - 20 ° C to remove water to 47 - 53%, and then exposed to the air for 50 to 60 minutes The petals that have been completely removed from water are aged at a temperature of 30 - 35 ℃ for 23 - 25 hours, and then dried at a temperature of 50 - 60 ℃. The aged petals are subjected to a lyophilization treatment at a temperature of 140 to 160 ° C for 1 to 2 times for 10 to 15 seconds to prepare a chrysanthemum flower.
The chrysanthemum flowers used as tea materials in the above step are called 'kogi' and 'yogi' in their names. It has the effect of buying anger and poison, and it is also good for the treatment of swelling and blindness. In addition, the heat of the liver is lowered, so that the liver is dizzy with a rise in the liver (a symptom of fever due to the rise of the liver), and it is also known that it works as a medicine for sore eyes and also acts to lower blood pressure.
The efficacy of chrysanthemum is "to long-term use of the chrysanthemum is good for the blood, it is good for the blood, it does not grow old, and does not grow old. . And when you drink it as tea, it contains vitamins (A, B), choline, stardust, and adenine to relieve fatigue, regulate menstrual irregularities and poor circulation, help digestion function, help liver function, It is good for colds, coughs, asthma, relieves sputum, laryngitis, has effect on insomnia, and also has blood circulation function, and it has the efficacy which solves the limbless and inflexible and slows the aging.
The chrysanthemums having the above-mentioned effects are selected from chrysanthemum petals (or yellowish chrysanthemums) that can be edible without being wilted or contaminated, and the petals of the chrysanthemum petals are separated from the petals of the chrysanthemum petals. This is because when the whole blossom is used, the harmony balance may be broken due to the strong aroma and taste.
Here, the chrysanthemum flower used as the material of the chrysanthemum flower is the flower of the chrysanthemum flower which is about 70-80% bloomed in order to preserve the incense and shape of the chrysanthemum flower collected from mid-October to mid-November . In addition, when taking chrysanthemum flower, it can be taken close to the calyx so that trimming work is unnecessary.
Chrysanthemum petals whose pods have been separated and removed are soaked at room temperature to remove 47% to 53% of water. Herein, the seedling rim is intended to prevent the loss of nutrients upon condensation by condensing the taste and aroma, the proper moisture removal, and the prevention of breakage in the course of careful consideration. For example, the chrysanthemum petals Can be used to remove moisture by the desired moisture content. When the moisture content of the chrysanthemum petals is more than 53%, the flavor and aroma of the chrysanthemum petals may not be condensed, and the nutrients may be lost during the frying step. If the water content of the petals is less than 47% The removal of the petal is not easy and the petal may be broken during the process.
As described above, the petals that have been subjected to seedling are spread evenly over the entire petals, with the sake obtained by exposure to the air for 50 to 60 minutes. The process is also referred to as the law, and is carried out to remove the toxicity of chrysanthemum petals and sterilize them. Since the alcohol content of the sake is about 10 to 15 degrees and the content of the alcohol is somewhat high, it is possible to exert the above-mentioned toxicity removal and sterilization effect even if it is applied only slightly.
Next, the petals to which the sake is coated uniformly are repeatedly cooled and cooled at a low temperature of 50 to 60 DEG C until the water contained in the petals is completely (completely) removed. For reference, the above-mentioned tongue is a term used to mean roasted tongue without water or oil.
Here, the reason for repeating the kneading and the folding is that the flavor can be further improved by repeated kneading from a low temperature to a high temperature.
When the temperature is higher than 60 ° C, the browning phenomenon occurs prominently on the petals of the chrysanthemum, resulting in deterioration of the merchantability. When the temperature is less than 50 ° C, the shape or the flavor of the finished chrysanthemum is changed. desirable.
On the other hand, the chrysanthemum flower petal can be roasted using a conventional tumbler or a cauldron, but the present invention is not limited thereto, and any device capable of roasting can be applied to the present invention.
The chrysanthemum petals which have finished smoothing are aged for 23 to 25 hours at a very low temperature of 30 ° C to 35 ° C.
The reason why the chrysanthemum flower petals are aged is to remove the last moisture completely to bring out the fragrance due to the frying, and to make the fragrance and taste of each other even when mixed with other flowers.
When the chrysanthemum flower petals are aged, they are preferably put in a closed container and aged.
The chrysanthemum petals which have been aged are processed in a so-called " flavoring " step, wherein the chrysanthemum petals are subjected to lyophilization for about 10 seconds to about 15 seconds at a high temperature of 140 to 160 DEG C for about one to two times to prepare a chrysanthemum flower. Chrysanthemum flowers that have been aged at low temperatures can be perfumed directly within the temperature and time range described above.
The chrysanthemum petals prepared through the above process are sufficiently cooled and stored in a sterilized sealed glass bottle at room temperature.
Ⓑ Step
In step (b) of the present invention, after washing, the leaves are cut into a size of 0.8 - 1.2 cm, and the cut leaves are cut into bamboo salt for 1 to 2 times for 19 to 21 seconds. Then, it is repeatedly poured at a temperature of 50 - 60 ° C until the water is completely removed, and the ginseng which has completely removed the water is aged at a temperature of 30 - 35 ° C for 23 - 25 hours, At a temperature of 140 to 160 ° C for 2 to 3 times for 19 to 21 seconds,
As the material of the above step, gyeongbil cools the heat of the body, especially the heat of the heart and the stomach. Thus, thirst and anemia caused by the heat of the heart and stomach is eliminated, and also the fever is treated. In addition, it is very effective to eat giblets with symptoms such as bad breath or frequent stomatitis, fever headache, high fever, and redness of urine.
On the other hand, in order to prepare a mule, we first collect non-pollution gates. The selected leaves are thoroughly washed in water and then dried to remove the water completely. The dried leaves are cut to a size of 0.8 cm to 1.2 cm. Here, when the size of the gauze is greater than 1.2 cm, the texture of the final gauze can be abundant, but it is difficult to feel the taste of the gauze alone, and the gauze size of the gauze is 0.8 cm, the fragrance of the gypsum may not be sufficiently concerned with the tea. Therefore, it is preferable that the gypsum is trimmed to a size of 0.8 cm to 1.2 cm.
Steamed ginseng is soaked in bamboo salt and steamed once or twice for 19 to 21 seconds. The bamboo salt may contain 1 part by weight to 5 parts by weight of bamboo salt powder per 100 parts by weight of water. When bamboo salt powder is added in an amount exceeding 5 parts by weight with respect to 100 parts by weight of water, the salty taste is excessively impregnated in the giblets, thereby deteriorating the taste of the gibbous tea. As a result, The bamboo salt preferably contains 1 part by weight to 5 parts by weight of bamboo salt powder per 100 parts by weight of water, since the disinfecting effect is insignificant.
Beware of the bamboo leaves that have been immersed in the bamboo salt. Here, the above-mentioned note is a term commonly used in tea manufacturing. Specifically, the gypsum is rubbed to make the moisture content of each part of the gypsum uniform, and the cellular tissue is appropriately destroyed, It is the process of giving. As an example, the above considerations can be repeated by putting cotton gloves in the hands and holding the leaves in a forceful manner with a fist.
The above-mentioned note is repeatedly cooled to a low temperature of 50 ° C to 60 ° C until the moisture is completely removed (completely). Here, the reason why the above-mentioned leaves are kneaded at a low temperature of 50 ° C to 60 ° C is that if the kneading is carried out in a high temperature, the deep taste and gentle taste of the Korean cabbage leaves may be impaired due to the bitter taste, This is to improve the flavor by repeatedly repeating.
The shaking can be carried out using a tumbling pot which is usually used without water or oil. On the other hand, if the temperature is higher than 60 ° C, the giblets may be excessively roasted to destroy the nutrients contained in the giblets, and the flavor may be lowered. If the temperature is lower than 50 ° C, Can be lowered. On the other hand, the kneading can be repeatedly performed until moisture is completely removed.
The leavened leaves are aged at a low temperature of 30 ° C to 35 ° C for 23 hours to 25 hours. The reason for aging the above-mentioned leaves is to completely remove the last moisture, thereby bringing out the fragrance due to the frying, and to make the fragrance and flavor of each other evenly mixed when mixed with other flowers.
At this time, when the fermented milk is aged out of the aging range and the time range, the fermented milk can not be fermented or immature so that it can not feel the taste and flavor of the fermented tea.
The ginseng which has been aged can be finally subjected to a high-temperature treatment at a high temperature of 140 to 160 ° C for about 2 to 3 times for 19 to 21 seconds to finally prepare a giant leaf tea.
After being cooled to a sufficient degree, the Tatey car prepared through the above process is stored in a sterilized sealed glass bottle at room temperature.
Ⓒ Step
In the step c) of the present invention, the collected plum blossom is removed at a room temperature of 15-20 ° C to 77-83%, and the sour leaves exposed to the moisture-removed plum blossom for 3-4 hours are sprayed evenly through an atomizer Then, the water was completely removed from the plum blossom at room temperature of 15 - 20 ° C, and the water was completely removed from the plum blossom. The plum blossom was placed in a 30-35 ° C safflower, The temperature of 51 ℃ is repeated lightly 4 ~ 6 times, 30 - 35 ℃ for 23 - 25 hours at full aging. The aged plum flower is heated to 110 - 130 ℃ for 1 - 2 times A step of preparing a plum blossom tea by heat treatment,
The main material of the step is the feathers of the feathers, which are warm and acidic, and the seawater (cough), throat swelling, throat swelling, umbilical bloody, It is highly effective in treating blood clots, diarrhea, diarrhea, umbilical abdominal pain, and insect bites. In addition, the roots are 梅 根, 枝 枝 (梅 枝), leaves are 梅 葉 (梅 葉) and seeds are called 梅 仁 (梅 仁) and are medicinal.
On the other hand, in order to prepare the plum blossom tea in the above step, plum blossoms are first collected in a pollution-free clean area. The plum blossom is a good choice to pick a cheetah with no peaks and no fertilization. It is because the flowers that begin to bloom are deep and sharp in flavor and taste.
The collected plum blossoms are subjected to a so-called seedling operation in which the water content is removed at a room temperature of 15 to 20 ° C to 77% to 83%. The seedling works to condense flavor and aroma, remove moisture properly to prevent the loss of nutrients during cooking, and prevent cracking in the process of keeping in mind. As an example, Allows you to remove moisture by the desired moisture content. When the moisture content of the plum blossom is more than 83%, the flavor and aroma of the plum blossom can not be condensed, and nutrients may be lost during the cooking process. When the water content of the plum blossom is less than 77% It is not easy to grasp and the petal may be broken in the course of the process.
The hydronecated plum blossom is sprayed evenly over the whole of the plum blossom through an atomizer with syrup which has been exposed to air for 3 hours to 4 hours. Such an operation is also called a law, and it can purify toxins of the above-mentioned plum, and sterilize and smell it.
After completion of the spraying operation of the sake, the water is completely removed at a room temperature of 15 to 20 ° C. and the water is completely removed from the plum blossom. The plum blossoms are placed in a tumbling pot at 30 ° C. to 35 ° C., The plum blossom in the pot can be repeatedly lightly cooled and cooled at a temperature of 49 ° C to 51 ° C for about 4 to 6 times. The seasoning of the plum blossom and the step of cooling the plum blossom are repeated so that the flavor of the plum blossom can be further improved.
When the plum blossom is sourced at a temperature higher than 51 ° C, the plum blossom is roasted excessively, so that the nutrients contained in the plum blossom are destroyed, and the flavor can be lowered. When the temperature is lower than 49 ° C, The taste and flavor may be deteriorated. On the other hand, the plucking of the plum blossom can be repeated 4 to 6 times.
The plum is completely aged for 23 to 25 hours at a low temperature of 30 to 35 占 폚. The reason for aging the plum blossom is to completely remove the last moisture, thereby bringing out the fragrance due to scorching, and to make the fragrance and flavor of each other evenly mixed when mixed with other flowers.
At this time, when the composition is aged out of the aging range and the time range, it is difficult to feel the taste and flavor of the plum blossom due to overcrowding or premature aging. Therefore, it is preferable to aged within the aging range and time range.
The plum blossom having been aged can be finally treated with high heat for about 14 seconds to about 16 seconds at a high temperature of 110 to 130 캜 for about one to two times to finally prepare a plum blossom.
The plum flower tea prepared through the above process is sufficiently cooled and then stored in a sterilized sealed glass bottle at room temperature.
Ⓓ Step
In step (d) of the present invention, the harvested ovary is put into a plastic bag in a vacuum state and aged at a temperature of 15 to 20 ° C for 23 to 25 hours. The aged ovary is removed from the plastic bag, And then aged at room temperature for 1 or 2 times. The aged ovary was spread out in a tray, and the licorice was sprayed with the licorice solution 1 to 2 times through an atomizer, and water Is dried until it is completely removed, and the dried ovary is put into a heating container maintained at a temperature of 29 - 31 ° C immediately after the drying of the dried ovary at a temperature of 50 - 70 ° C 1 - 2 times, It is a step to prepare the aged flowering car,
The main ingredients used in the above step are sunflower and noble, and the main effect is to clean the lungs, remove the follicles and stop coughing.
On the other hand, the ovary flowers in the above step can be used by selecting the windblown and oriental flowers, and the ovary flowers are bloomed, and flowers and stalks can also be used. In addition, a blooming flower adds flavor and flavor, and peaks and flowers bloom are a little lower in taste and aroma.
The harvested ovary is placed in a plastic bag in a vacuum state at room temperature of 15 to 20 ° C for 23 to 25 hours. This is to reduce the moisture content of the flower and to condense the fragrance.
The matured oak in the inside of the plastic pack is taken out again and aged at room temperature of 15 ° C to 20 ° C for 23 hours to 24 hours. Such a series of steps can be repeated preferably one to two times.
Sprinkle the ripened ovary on a teabag and spray the licorice solution through the sprayer about once. Through such work, it is possible to purify the stamina of the above-mentioned ovary and sterilize and aroma it.
On the other hand, the licorice solution may be prepared by adding 20 to 30 parts by weight of licorice to 100 parts by weight of water and heating the mixture to a low temperature. Therefore, the component of licorice is strongly condensed, so that even when the licorice solution is slightly sprayed on the above-mentioned ovary flower, sufficient toxic removal, sterilization, and aroma purifying effect can be exhibited.
The ovary sprayed with the licorice solution is dried at a room temperature of 15 to 20 캜 until the water is completely removed, and the dried ovary is sown once or twice at a middle temperature of 50 캜 to 70 캜.
When the ovary is heated to above 70 ° C., the ovary is excessively roasted and tastes so that the deep and delicate taste is damaged, and the nutrients contained in the ovary are destroyed and the flavor can be lowered. The taste and flavor may be lowered. Therefore, it is preferable that the pickling of the above-mentioned flower is carried out once or twice at an intermediate temperature of 50 to 70 ° C.
Immediately after the kneading of the above-mentioned flower is completed, the above-mentioned flower is put into a heating container holding a temperature of 29 to 31 DEG C and aged for 23 to 25 hours. The reason for aging the above-mentioned flower is to completely remove the last moisture, thereby bringing forth the fragrance due to scorching, and to make the fragrance and flavor of each other uniformly mixed with other flowers.
At this time, when the composition is aged out of the aging range and the time range, it is difficult to feel the taste and flavor of the plum blossom due to overcrowding or premature aging. Therefore, it is preferable to aged within the aging range and time range.
The above-mentioned process is carried out at room temperature in a sealed glass bottle whose inside is cleaned and disinfected.
Ⓔ Step
The step (e) of the present invention is a method in which the juice is steamed 1 to 2 times in the liquorice which is cut off from the collected painting, and then the steamed painting is spread on the jar and the water is removed at 87 to 93% After repeating 4 to 5 times, the mixture was aged at a temperature of 30 - 35 ℃ for 23 - 25 hours. The aged mixture was heated at 110 - 130 ℃ for 1 - 2 times for 14 - 16 seconds, As a step of preparing a car,
The main ingredient of the above step is known to contain a large amount of rutin, which is good for preventing hypertension, lowering cholesterol, and helping menopausal symptoms caused by reduction of female hormones such as facial flushing, cold sweat, insomnia, headache and depression.
On the other hand, the paintings taken from the old trees are excellent in taste and fragrance, and the blooming flowers are picked and collected, and the less pin painting has the characteristic of low flavor.
In order to prepare a painting car using the above-mentioned painting as a material, it is steamed once or twice to the licorice water which cuts out the collected painting. The amount of the licorice contained in the licorice is not limited, but preferably about 10 liters of water is added to about 10 pieces of licorice. It is preferable that the above licorice is steamed for 1 to 2 times, but if it is steamed more than 2 times, the flower color is not clear, which is not preferable.
The steamed painting is spread in a teaspoon, and water is removed by 87% to 93% at a room temperature of 15 ° C to 20 ° C. The above-mentioned work is to prevent the loss of nutrients and to prevent the breakage of painting in the process of keeping in mind while condensing the taste and aroma through the so-called shilling operation and at the same time removing the proper moisture. You can remove the moisture by the desired water content by leaving the painting.
The water-removed painting is repeatedly quenched and cooled at an intermediate temperature of 50 ° C to 70 ° C four to five times. The soaking may be carried out using a conventional pot without water or oil. On the other hand, when the temperature is above 70 ° C, the painting is roasted excessively, so that the nutrients contained in the painting are destroyed and the flavor can be lowered. When the temperature is lower than 50 ° C, Can be lowered. On the other hand, the kneading may be repeatedly performed four to five times, including a cooling step. The flavor of the painting can be further improved by repeatedly performing the above-described conversation and the folding process.
The thus-finished painting is subjected to low-temperature aging at a low temperature of 30 ° C to 35 ° C for 23 hours to 25 hours. The reason why the painting is aged is to completely remove the last moisture to thereby bring out the fragrance due to scorching and to make the fragrance and taste of each other evenly mixed with each other when mixed with other flowers.
At this time, when aging is performed out of the aging range and the time range, it is impossible to feel the taste and flavor of painting due to overcooking or premature aging. Therefore, aging is preferable within the aging range and time range.
After the low-temperature aging has been completed, the painting can be finally completed by subjecting it to high-temperature heat once or twice for 14 seconds to 16 seconds at a high temperature of 110 to 130 占 폚.
The painting car prepared through the above process is sufficiently cooled and stored in a sterilized sealed glass bottle at room temperature.
Step
The step of the present invention is characterized in that 20 to 25% by weight of the chrysanthemum flower of the step (a), 2 to 5% by weight of the jatropha plant of the step (b), 15 to 20% 20% by weight and 30-48% by weight of the mixture of step (e), to form a mixture of petals,
In step (b), 20% to 25% by weight of the chrysanthemum flower of the step (a), 2 to 5% by weight of the tern leaf of the step (b), 15 to 20% 15% by weight to 20% by weight of a flowering tea, and 30% by weight to 48% by weight of the tea of the step e) are mixed to form a petal mixed tea mixed with each other's taste and flavor. Meanwhile, in the present invention, the mixing ratio of the chrysanthemum flower, the yuzucha tea, the plum flower tea, the flower tea, and the painting tea is set to the most preferable range to maximize the taste and flavor, and the mixing ratio is varied according to the preference of the user It is possible.
Step
The step of the present invention is a step of forming a petal ripening tea by aging the petal mixed tea of step 를 at a temperature of 30 to 35 캜 for 1 to 2 days,
In the above step, the petal mixture mixed with the chrysanthemum flower, the yuzucha tea, the plum blossom tea, the lychee flower, and the painting tea is aged for 1 day to 2 days at a low temperature of 30 ° C to 35 ° C to form a petal ripening tea.
When the petal mixed tea is aged at a temperature higher than 35 ° C, it is overcooked and lost its value as a commodity. When the petal mixed tea is aged at a temperature lower than 30 ° C, Of course, it is difficult to feel a soft and deep flavor.
When the petal mixed tea is aged for more than two days, it is difficult to perform the browning treatment at the subsequent stage, and when aged less than one day, it is difficult to feel the deep flavor of the tea and the fragrance.
Therefore, in the above step, the petal mixed tea is preferably aged at a temperature of 30 ° C to 35 ° C for 1 day to 2 days to form a petal ripening tea.
Step
In the step of the present invention, petal ripening tea of step, is treated with a temperature of 110 캜 to 130 캜 for 14 - 16 seconds to prepare a saccharin tea,
In the above step, the petal ripened tea is subjected to a treatment for 14 seconds to 16 seconds at a temperature of 110 to 130 캜 to give a deep aroma and taste to the petal ripening tea of the step 하여, and finally the tea leaves are prepared.
Meanwhile, the carcass car manufactured in the above step may be further aged for at least 4 months in a sealed glass container whose inside is cleaned and disinfected.
By aging the above-mentioned saigun tea for 4 months or more, the taste of chrysanthemum flower, Yuzucha tea, plum blossom tea, lily flower tea and painting tea can be mixed with each other to enjoy deep taste and flavor.
As described above, according to the present invention, it is possible to maintain long-term storage by blending low-temperature aging of various tea leaves of petals having excellent composition and fragrance, It is possible to enjoy the soft and deep flavor throughout the four seasons. In addition to receiving the spotlight as a food for the caterer, it combines the carcass symbolizing the height of the plum, the neatness of the flower, the humility of the chrysanthemum, It is a useful invention that can spread the value of cultural goods and our country's unique culture abroad.

Claims (6)

  1. Ⓐ After removing the pods from the selected chrysanthemum petals, the petals were soaked at a room temperature of 15 - 20 ° C to remove the moisture to 47 - 53%. Then, the petals exposed to the air were exposed to air for 50 - 60 minutes The petals which have been completely removed from water are aged at a temperature of 30 - 35 ° C for 23 - 25 hours, and then the aged petals are diluted to 140 - Preparing a chrysanthemum flower by subjecting the chrysanthemum flower to 1 to 2 times at a temperature of 160 캜 for 10 to 15 seconds;
    Ⓑ After washing, remove the water from the leaves and cut into a size of 0.8 - 1.2cm, trim it and bamboo salt for cutting the trimmed leaves for 1 to 2 times for 19 - 21 seconds. After the water is completely removed, it is aged at a temperature of 30 to 35 ° C for 23 to 25 hours, and then the aged gypsum is heated at a temperature of 140 to 160 ° C. And rapidly treating the mixture at a temperature of 19 to 21 seconds for 2 to 3 times, thereby preparing a scrap;
    Ⓒ The collected plum blossoms were removed at 77-83% at room temperature of 15-20 ° C. The water-removed plum blossoms were sprayed evenly over the sprayer for 3 - 4 hours with air sprayed over the sprayer. - Water was completely removed at room temperature of 20 ° C, and the water was completely removed from the plum blossom. The plum blossom was placed in a 30-35 ° C safflower which was covered with Korean paper. And it is gently aged 4-6 times at 30 - 35 ℃ for 23 - 25 hours. The aged plum blossom is heated to 110 - 130 ℃ for 1 - 2 times for 14 - 16 seconds. ;
    Ⓓ The collected ova are put in a vacuum plastic bag, aged at room temperature for 15 to 20 ℃ for 23 - 25 hours, then taken out of the plastic bag and aged at room temperature of 15 - 20 ℃ for 23 - 25 hours. The process was repeated 1 or 2 times, and the aged ovary was spread out on a tray. The licorice was sprayed with the licorice solution 1 to 2 times through an atomizer, and then, at 15 to 20 ° C, until the moisture was completely removed After drying and drying the dried ovary at a temperature of 50 - 70 ° C, the sonicated ovary is placed in a heating vessel maintained at a temperature of 29 - 31 ° C for 23 - 25 hours to mature ;
    Ⓔ Steamed 1 ~ 2 times in the liquorice which cuts out the collected painting, then the steamed painting is spread in the jar and when the moisture is removed to 87 - 93% at room temperature of 15 - 20 ℃, it is cooled and cooled to 50 - 70 ℃. Repeating 4 to 5 times, aging the mixture at a temperature of 30 to 35 ° C for 23 to 25 hours, and subjecting the aged composition to a heat treatment at a temperature of 110 to 130 ° C for 1 to 2 times for 14 to 16 seconds,
    20 to 25% by weight of the chrysanthemum flower of the step (a), 2 to 5% by weight of the jasmine flower of the step (b), 15 to 20% 30 to 48% by weight of a mixture of the petals of the step (a);
    (A) aging the petal blend tea of step (b) above at a temperature of 30 to 35 ° C for 1 to 2 days to form a petal ripening tea; And
    (1) The petal ripening tea of the above step (1) is subjected to a rosin treatment at a temperature of 110 to 130 캜 for 14 to 16 seconds to produce a rosemary tea. The rosemary tea comprising chrysanthemum, gypsum, plum, Gt;
  2. The method according to claim 1,
    The chrysanthemum flower prepared in the step (a), the wastepaper prepared in the step (b), the plum blossom prepared in the step (c), the inflorescence prepared in the step (d), and the painting car prepared in the step (e) Wherein the composition is stored at room temperature.
  3. The method according to claim 1,
    The method according to any one of claims 1 to 3, further comprising the step of aging the mushroom tea prepared in the step (1) after the step (1) in an inner sterilized sealed glass container for at least 4 months or longer. A method for manufacturing a garlic tea.
  4. The method according to claim 1,
    Wherein the bamboo salt of step (b) contains 1 to 5 parts by weight of bamboo salt powder per 100 parts by weight of water.
  5. The method according to claim 1,
    The method according to any one of claims 1 to 3, wherein the plum blossom of the step (c) is a chelate of a bloomed and unmodified state, and comprises a chrysanthemum, a gypsum, a plum, an oak, and a painting.
  6. The method according to claim 1,
    Wherein the licorice solution of step (d) is prepared by adding 20 to 30 parts by weight of licorice to 100 parts by weight of water, and then heating the mixture to a low temperature to obtain a chrysanthemum, gypsum, plum, foliage, and painting.
KR1020170021706A 2017-02-17 2017-02-17 A method of manufacturing sari tea containing chrysanthemum, bamboo leaves, plum, orchids and kind of locust tree KR101867536B1 (en)

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KR20200074570A (en) * 2018-12-17 2020-06-25 동의대학교 산학협력단 Process for preparing fermented flower tea composition

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CN109123007A (en) * 2018-09-25 2019-01-04 黄山市钰农食品有限公司 A kind of colored chrysanthemum for tea use drying processing method with health care function
KR20200074570A (en) * 2018-12-17 2020-06-25 동의대학교 산학협력단 Process for preparing fermented flower tea composition
KR102185649B1 (en) * 2018-12-17 2020-12-02 동의대학교 산학협력단 Process for preparing fermented flower tea composition

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