KR101875758B1 - Preparation of tea using persimmon leaf and persimmon seed - Google Patents
Preparation of tea using persimmon leaf and persimmon seed Download PDFInfo
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- KR101875758B1 KR101875758B1 KR1020160145528A KR20160145528A KR101875758B1 KR 101875758 B1 KR101875758 B1 KR 101875758B1 KR 1020160145528 A KR1020160145528 A KR 1020160145528A KR 20160145528 A KR20160145528 A KR 20160145528A KR 101875758 B1 KR101875758 B1 KR 101875758B1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
- A23F3/32—Agglomerating, flaking or tabletting or granulating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/214—Tea
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
본 발명은 감잎 및 감종자를 이용한 기능성 차 제조방법에 관한 것으로 더욱 상세하게는, 제 1단계는 감잎 및 감종자를 수거 및 세척, 건조 단계이고, 제 2단계는 세척된 감잎과 감종자의 전(前)처리단계로, 감잎은 열수처리로 표면의 왁스를 제거하고 감종자는 건조된 종자를 해양심층수에 침지 후 건조하는 단계이며, 제 3단계는 상기 제 2단계에서 처리된 감잎과 감종자의 혼합하여 혼합물을 형성하는 단계이고, 제 4단계는 상기 혼합물의 1차 덖음과정으로, 상기 혼합물에 엿기름과 수소수 혼합물로 1분간 2회 스프레이 후 가마솥에 내부온도 250~300℃에서 10분간 처리 단계이며, 제 5단계는 상기 제 4단계에서 처리된 혼합물을 망석위에서 손으로 15분간 말기 및 비빔과 실온에서 24시간 건조 단계이고, 제 6단계는 상기 제5단계에서 처리된 혼합물을 처리온도 85~95℃에서 30분간 처리하는 2차 덖음 단계이며, 제 7단계는 제 6단계의 혼합물을 일반적인 그물망 채반에서 엿기름과 수소수 혼합물로 1분간 2회 스프레이 후 실내에서 24~28℃, 24시간 건조 단계이고, 제 8단계는 상기 제 7단계에서 처리된 혼합물을 150메쉬로 분말화 하여 제조함으로써, 감잎과 감종자를 전(前)처리후 덖음 시 엿기름과 수소수를 이용한 감잎+감종자 차(tea)는 맛과 향 및 전체적인 기호도가 향상된 고(高)품질로 기능성으로 노화방지 등의 성인병 예방과 생리 활성기능 효과를 제공할 수 있는 유용한 발명인 것이다.The present invention relates to a method for producing a functional tea using persimmon leaves and persimmon seeds. More particularly, the present invention relates to a method for producing a functional tea using persimmon leaves and persimmon seeds. More particularly, And the third step is a step of removing the wax from the surface of the persimmon leaves treated with the persimmon leaves and the persimmon seeds treated in the second step, And the fourth step is a first sintering process of the mixture. The mixture is sprayed twice with the malt and hydrogen water mixture for 1 minute, and then the mixture is treated in a cauldron at an internal temperature of 250 to 300 DEG C for 10 minutes And the fifth step is a step of hand-kneading the mixture treated in the fourth step for 15 minutes and drying the mixture at a room temperature for 24 hours, and the sixth step is a step for drying the mixture treated in the fifth step The second step is a second step for 30 minutes at 85 to 95 ° C. In the seventh step, the mixture of step 6 is sprayed twice with a mixture of malt and hydrogen water in a general mesh sieve for 1 minute and then at 24 to 28 ° C for 24 hours And the step 8 is a step of pulverizing the mixture treated in the step 7 with 150 mesh to produce persimmon leaves and persimmon seeds. (tea) is a useful invention that can provide an effect of prevention of adult diseases such as aging prevention and a physiologically active function by high quality with improved taste, aroma and overall taste.
Description
본 발명은 감잎 및 감종자를 이용한 기능성 차 제조방법에 관한 것으로, 더욱 상세하게는 감잎과 감종자를 전(前)처리후 덖음 시 엿기름과 수소수를 이용한 감잎+감종자 차(tea)를 제조하기 위하여, 감잎을 80℃로 물 처리로 왁스(wax)를 제거, 감종자는 해양심층수 침지 처리로 제조 과정에 적용하므로 최종 감잎+감종자 차(tea)의 맛, 향 등 품질향상을 할 수 있는 기술에 관한 것이다.The present invention relates to a method for producing a functional tea using persimmon leaves and persimmon seeds. More particularly, the present invention relates to a method for producing functional tea using persimmon leaves and persimmon seeds, and more particularly, , The persimmon leaves are treated with water at 80 ℃ to remove wax and the seeds are applied to the manufacturing process by deep seawater immersion treatment to improve the taste and aroma of the final persimmon leaves and persimmon seed tea Technology.
통상적으로 감(Diospyros kaki Thunb.)은 원산지는 중국이지만 재배는 우리나라를 비롯한 온대 아시아이며, 우리나라의 옛 문헌의 기록은 과일로서 항약구급방에 경상도 고령에서 감을 재배하였다는 기록이 있다.Diospyros kaki Thunb. Is originated in China but cultivation is temperate Asia including Korea. The records of the old documents of Korea are the fruits, and the records of the cultivation in Gyeongsang Goryeong in the ambulance asylum.
우리나라의 감나무 재배역사는 고려 명종 때 고욤에 대한 기록이 있고, 조선 성종 때에는 전시, 수정시 등의 기록이 있는 것으로 보아 고려시대부터 감나무가 재배된 것 같다. 감의 단맛은 포도당, 과당 및 서당에 의하며, 그 함량은 14~16%정도로 높고, 그 조성은 포도당 6%, 과당 23%, 서당 5% 비율이고, 또 감잎에는 비타민 씨(C)가 800mg%정도가 함유되어 있고, 가식부 100g 열량은 60kcal로 매우 높다. The history of persimmon cultivation in Korea seems to indicate that persimmon has been cultivated since the Goryeo Dynasty since there is a record of Goyom in the Koryo period of Korea and records of exhibitions and fertilization during the Chosun Dynasty. The sweetness of sweet persimmon is based on glucose, fructose and sucrose, and its content is as high as 14 ~ 16%. Its composition is 6% glucose, 23% fructose, 5% And the amount of calories per 100g of edible portion is very high as 60kcal.
감의 효능은 숙취해독, 야뇨증, 장 기능강화, 해열과 지열작용, 기침, 만성기관지염에 효과가 있다고 한다. 감잎차는 위궤양 출혈, 괴혈병, 빈혈, 심장병, 동맥경화, 뇌출혈에 효과적이고, 콜레스테롤 저하 및 항산화 작용, 노화 억제 작용, 고혈압 예방, 당뇨병, 주독해독, 불면증 및 탈항에 효과적이다고 알려져 있다. 한편, 감종자는 대체로 감 중량의 2∼3%를 차지하며 재사용되지 않고 그냥 버려지고 있는 실정이다. 일반적으로 씨(종자)의 안전성면에서 보면 사과씨, 살구씨, 복숭아씨, 청매실, 피마자, 나팔꽃씨, 산앵두나무씨, 은행 등은 독성이 있고 포도씨, 감씨, 배씨, 참외씨, 수박씨, 밤, 호두, 잣, 땅콩, 아몬드, 참깨, 해바라기씨, 호박씨, 커피와 카카오, 원두은 독성이 없는 것으로 알려져 있다. The efficacy of persimmons is said to be effective in detoxification of hangover, enuresis, strengthening of bowel function, fever and geothermal action, cough, and chronic bronchitis. Persimmon leaves are effective for gastric ulcer bleeding, scurvy, anemia, heart disease, arteriosclerosis, cerebral hemorrhage, cholesterol lowering and antioxidant activity, antioxidant action, prevention of hypertension, diabetes, poisoning, insomnia and withdrawal. On the other hand, persimmon seeds generally occupy 2 ~ 3% of the weight of the persimmon seeds, and they are not used again but are abandoned. Generally, in terms of the safety of seeds, apple seeds, apricot seeds, peach seeds, seaweed seeds, castor seeds, morning glory seeds, Walnuts, pine nuts, peanuts, almonds, sesame seeds, sunflower seeds, pumpkin seeds, coffee and cacao, and beans are known to be toxic.
종래의 감잎을 이용한 가공식품에 관한 기술로는 출원 번호 "10-2012-0012198호" "가을 감잎을 이용한 부분발효차의 제조 방법", 출원 번호 "10-2008-0117317호" "감잎 반발효차의 제조방법 및 조성물" 등록 번호 "제10-1381950호" "감잎 발효차 및 이의 제조 방법" , 등록 번호 "제10-08565561호" "감잎 또는 녹차잎을 이용한 발효차 제조방법", 출원 번호 "10-2011-0121323" "마스코바도 설탕과 솔잎을 이용한 쓴맛과 풋냄새가 제저된 감잎차 제조 방법" 등과 같이 등록되었지만 이들은 본 특허와 같이 감잎+감 종자를 이용한 기능성 차(tea) 제조 방법에 관한 기술과 그 사용이 지금까지 보고 된 바가 없었다. 이에 최종 제품을 소비자 기호도가 높은 고(高) 품질 감잎+감종자 차(tea) 개발이 절실히 요구 되고 있는 실정이다.Examples of the conventional technology for processed foods using persimmon leaves include "10-2012-0012198", "a method for manufacturing a partial fermented tea using autumn persimmon leaves", application No. 10-2008-0117317, Registration No. 10-1381950 "" Persimmon leaf fermentation tea and its preparation method ", Registration No." 10-08565561 "" Method for manufacturing fermented tea using persimmon leaves or green tea leaves ", Application No." &Quot; 10-2011-0121323 """ " Method for manufacturing persimmon leaves having a bitter taste and smell of foot using persimmon leaves and persimmon leaves " Technology and its use have not been reported so far. Therefore, there is an urgent need to develop high-quality persimmon leaves and tea seeds (tea), which are highly preferred by consumers for their final products.
따라서 본 발명의 목적은, 감잎은 식품학적으로 비타민 씨(C)가 800mg%정도가 함유되어 있고, 효능으로는 위궤양 출혈, 폐결핵으로 인한 출혈을 치료, 혈액순환 원활 및 혈관을 튼튼하게 하여 괴혈병, 빈혈, 심장병, 동맥경화, 뇌출혈에 효과적이고, 콜레스테롤 저하 및 항산화 작용, 노화 억제 작용, 고혈압 예방, 당뇨병, 주독해독, 불면증 및 탈항에 효과적이며, 감종자는 무독한 식품으로 대부분 폐기처분하여 기능적인 면을 이용하려는 목적으로써, 감잎과 감 종자를 전처리하여 차(tea)로 제조 시 덖음과 건조 시 엿기름과 수소수 혼합물로 2회 1분 스프레이 처리로 최종 제품은 감잎+감종자의 기능성 성분과 고유한 맛, 색상 및 향기가 잘 보존된 감잎+감종자 차(tea)를 생산할 수 있는 감잎 및 감 종자를 이용한 기능성 차 제조 방법을 제공함에 주안점을 두고 그 기술적 과제로 완성해낸 것이다.Therefore, the object of the present invention is to provide a method of treating gastrointestinal bleeding, hemorrhage caused by pulmonary tuberculosis, blood circulation and blood vessels, It is effective for anemia, heart disease, arteriosclerosis and cerebral hemorrhage. It is effective for cholesterol lowering and antioxidant activity, aging inhibition action, prevention of hypertension, diabetes, poisoning, insomnia and withdrawal. Sensory seed is non-toxic food, For the purpose of using cotton, persimmon leaves and persimmon seeds are pretreated to prepare tea. Drying time is 2 minutes for 1 minute spraying with malt and hydrogen water mixture. The final product is composed of persimmon leaf + The present invention provides a method for producing a functional tea using a persimmon leaf and a persimmon seed which can produce persimmon leaves and persimmon seed tea which are well preserved in taste, color and aroma I came up to the completion of its technical challenges.
상기 목적을 달성하기 위한 기술적 사상으로서, 제 1단계는 감잎 및 감종자를 수거 및 세척, 건조 단계이고, 제 2단계는 세척된 감잎과 감종자의 전(前)처리단계로, 감잎은 열수처리로 표면의 왁스를 제거하고 감종자는 건조된 종자를 해양심층수에 침지 후 건조하는 단계이며, 제 3단계는 상기 제 2단계에서 처리된 감잎과 감종자를 혼합하여 혼합물을 형성하는 단계이고, 제 4단계는 상기 혼합물의 1차 덖음과정으로, 상기 혼합물에 엿기름과 수소수 혼합물로 1분간 2회 스프레이 후 가마솥에 내부온도 250~300℃에서 10분간 처리 단계이며, 제 5단계는 상기 제 4단계에서 처리된 혼합물을 망석위에서 손으로 15분간 말기 및 비빔과 실온에서 24시간 건조 단계이고, 제 6단계는 상기 제5단계에서 처리된 혼합물을 처리온도 85~95℃에서 30분간 처리하는 2차 덖음 단계이며, 제 7단계는 제 6단계에서 2차 덖음된 혼합물을 일반적인 그물망 채반에서 엿기름과 수소수 혼합물로 1분간 2회 스프레이 후 실내에서 24~28℃, 24시간 건조 단계이고, 제 8단계는 상기 제 7단계에서 처리된 혼합물을 150메쉬로 분말화 하는 감잎 및 감종자를 이용한 기능성 차 제조방법에 있어서, 상기 제 2단계의 감잎은 80℃, 30분간 열수처리하여 표면의 왁스를 제거한 후, 4℃에서 24시간 숙성처리 하며, 상기 제 2단계의 감종자는 건조된 종자를 해양심층수에 24시간 침지 후 60℃에서 열풍 건조하고, 상기 제 3단계에서 감잎과 감종자를 50 : 50(w/w) 비율로 혼합하는 것을 기술적 특징으로 한다.In order to achieve the above object, the first step is a step of collecting, washing and drying the persimmon leaves and the seeds, the second step is a previous step of washing the persimmon leaves and the seeds washed, And the third step is a step of mixing the persimmon leaves and the seeds treated in the second step to form a mixture, and the third step is a step of mixing the dried persimmon leaves Step 4 is a primary smelting process of the mixture. The mixture is sprayed twice with the malt and hydrogen water mixture for 1 minute, followed by treatment with a cauldron at an internal temperature of 250 to 300 ° C for 10 minutes. In the fifth step, And the second step is a step of drying the mixture treated at the fifth step for 30 minutes at a treatment temperature of 85 to 95 ° C. only And the seventh step is a step of spraying the mixture, which has been secondarily sourced in the sixth step, twice with a malt and a hydrogenated water mixture for one minute in a general mesh sieve, drying the same at 24 to 28 ° C for 24 hours, In the method for producing a functional tea using a persimmon leaf and a persimmon seed to powder the mixture treated in the seventh step to 150 mesh, the persimmon leaves of the second step are hydrothermally treated at 80 ° C for 30 minutes to remove the wax from the surface, Deg.] C for 24 hours, and the dried seeds of the second stage are immersed in deep seawater for 24 hours and then subjected to hot air drying at 60 [deg.] C. In the third step, w) ratio.
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본 발명에 따른 감잎 및 감 종자를 이용한 기능성 차 제조 방법에 의하면, 민족의 전통식품인 감의 부산물로 감잎과 감종자를 이용하여 차(tea)를 제조시 기능성 성분과 고유한 맛, 색상 및 향기가 잘 보존된 감잎+김종자 차(tea)를 제조하여 소비자 및 생산자 모두가 경제적 고(高)부가 가치를 제공할 수 있는 발명이라 하겠다. According to the process for producing a functional tea using persimmon leaves and persimmon seeds according to the present invention, when a tea is produced using a persimmon leaf and a persimmon seed as a by-product of persimmon which is a traditional food of the nation, Which is a well-preserved persimmon leaf + Kim Jongja tea (tea), to provide economical high added value to both consumers and producers.
도 1은 본 발명의 바람직한 일 실시 예를 보인 제조 공정도
도 2는 감잎과 감종자 혼합비에 따른 감잎+감잎차 관능검사
도 3은 감잎과 감종자 원료의 건조 횟수에 따른 감잎+감잎차 관능검사
도 4는 감잎과 감종자 원료의 덖음 횟수에 따른 감잎+감잎차 관능검사BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a view showing a manufacturing process diagram showing a preferred embodiment of the present invention
Fig. 2 shows the results of sensory evaluation of persimmon leaf + persimmon leaf tea
Fig. 3 shows the results of sensory evaluation of Persimmon Leaf and Persimmon Leaf Sensory Test
Fig. 4 shows the results of sensory evaluation of persimmon leaf and persimmon leaf tea sensory test
본 발명을 첨부된 도면을 참조하여 상세히 설명하면 다음과 같다.The present invention will now be described in detail with reference to the accompanying drawings.
이하, 도1은 감잎+감종자 차(tea) 제조 공정도로서 본 발명은 감잎과 감종자를 전(前)처리후 덖음 시 엿기름과 수소수를 이용한 감잎+감종자 차(tea) 제조 및 그 제조 시 원료 세척, 건조, 추출물 처리, 덖음등 감잎+감종자 차(tea) 제조 방법으로 그의 구성 및 작용을 통하여 상세히 설명하면 다음과 같다.The present invention relates to a process for producing persimmon leaves and persimmon seed tea by using maltose and hydrogen peroxide in pre-treatment of persimmon leaves and persimmon seeds. The method of manufacturing persimmon leaves + persimmon seed tea by washing, drying, extracting, smearing, and the like will be described in detail through its composition and action.
(1) 제 1단계(감잎 및 감종자 수거 , 세척 및 건조 단계) (1) Step 1 (collection of persimmon leaves and persimmon seeds, washing and drying step)
본 단계는 상주시 감 재배한 감잎과 감종자(상주산, 2015년)를 구입후 수돗물에 3회 세척 후 세척된 감잎과 감종자를 솥쿠리에서 자연 탈수하여 실내 온도 25℃에서 24시간을 자연 건조하는 단계이다.In this step, persimmon leaves and persimmon seeds (Sangju Mountain, 2015) were purchased and washed three times in tap water. The washed persimmon leaves and persimmon seeds were naturally dewatered in pots and dried for 24 hours at room temperature .
(2)제 2단계(감잎과 감종자의 전(前)처리단계)(2) Stage 2 (pre-treatment stage of persimmon leaves and persimmon seeds)
본 단계는 상기의 처리된 건조 감잎과 감종자의 전(前)처리 단계로, 감잎을 80℃, 30분간 열수처리로 표면의 왁스를 제거하고 4℃에서 24시간 숙성처리 하였으며, 감종자는 건조된 종자를 해양심층수에 24시간 침지 후 60℃에서 열풍 건조하는 단계이다.This step is a pre-treatment step of the treated dried persimmon leaves and persimmon seeds. The persimmon leaf was treated with hydrothermal treatment at 80 ° C for 30 minutes to remove the wax from the surface and aged at 4 ° C for 24 hours. The seeds were immersed in deep sea water for 24 hours and then subjected to hot air drying at 60 ° C.
(3)제 3단계(감잎과 감종자의 혼합단계)(3) Step 3 (mixing step of persimmon leaves and persimmon seeds)
상기에 처리된 감잎과 감종자를 0 : 100, 50 : 50, 100:0 (w/w)의 각각의 비율로 혼합하여 혼합물을 형성하는 단계이다. The mixture of persimmon leaves and persimmon seeds is mixed at a ratio of 0: 100, 50: 50, and 100: 0 (w / w), respectively.
(4)제 4단계(혼합된 감잎+감종자의 1차 덖음 단계)(4) Stage 4 (Mixed Persimmon Leaves + First Stage of Sensory Seeds)
상기의 혼합물(감잎+감종자)의 1차 덖음과정으로, 원료 감잎+감종자 혼합물에 엿기름과 수소수를 혼합한 혼합물로 2회 1분간 스프레이 후 가마솥 내부온도 250~300℃에서 10분간 처리하는 단계이다. The mixture of the above mixture (persimmon leaves + persimmon seeds) was sprayed for 2 minutes with a mixture of fermented soybean oil and persimmon seed mixture mixed with maltose and hydrogen peroxide for 1 minute, followed by treatment at an internal temperature of 250-300 캜 for 10 minutes .
(5)제 5단계(1차 건조 단계)(5) Step 5 (primary drying step)
상기에서 처리된 혼합물(감잎+감종자)을 망석위에서 손으로 처리 15분간 말기(비빔)와 실온에서 24시간 건조 단계이다.The mixture thus treated (persimmon leaves + persimmon seeds) is hand-treated on a goblet for 15 minutes at the end (bib) and dried at room temperature for 24 hours.
(6)제 6단계(2차 덖음 단계)(6) Step 6 (Secondary Step)
상기에 처리된 혼합물을 처리온도 85~95℃에서 30분간 처리하는 2차 덖음 단계이다.And the treated mixture is treated at 85-95 ° C for 30 minutes.
(7)제 7단계(2차 건조 단계)(7) Step 7 (Secondary drying step)
상기의 혼합물을 일반적인 그물망 채반에서 실내 건조(24~28℃, 24시간)시 엿기름과 수소수 혼합물(1:1,w/w)로 2회에 걸쳐서 1분 스프레이 후 건조(24~28℃, 24시간) 단계이다. The mixture was sprayed twice with a malt and water mixture (1: 1, w / w) for one minute and then dried (24-28 ° C, 24 hours).
(8)제 8단계(분말화 및 제품화 단계)(8) Step 8 (Powdering and commercialization step)
상기에서 처리된 혼합물(감잎+감종자)을 150메쉬로 분말화 후 제품화하는 단계이다.The mixture (persimmon leaves + persimmon seeds) treated in the above manner is pulverized into 150 meshes and then commercialized.
이하, 도면을 참고하여 본 발명의 바람직한 실시 예는 다음과 같다Hereinafter, preferred embodiments of the present invention will be described with reference to the drawings
(1) 감잎과 감종자 혼합비에 따른 감잎+감잎차 관능검사 실시 예(1) Persimmon leaf + persimmon leaf tea sensory test according to mixture ratio of persimmon leaf and persimmon seed
본 발명은 감잎과 감종자 혼합비에 따른 감잎+감잎차 관능검사 측정은 표 1과 같이 나타났다. 이때 관능검사 측정은 실시 예와 같은 방법으로 행하였다.According to the present invention, the sensory test of persimmon leaf + persimmon leaf tea according to the mixing ratio of persimmon leaves and persimmon seeds was as shown in Table 1. The sensory test was carried out in the same manner as in Example.
① 관능 검사 측정 ① Sensory test measurement
상기 표 1을 참고하면 관능검사 측정은 5점 척도법을 사용하여 측정하였다. With reference to Table 1 above, the sensory test was measured using the 5-point scale method.
감잎+감종자 차(tea)는 최종 제품을 2그램을 증류수85~90℃에서 3분간 1회 추출한 차(tea)를 시료로 삼았다. 즉 훈련된 15명 관능평가 요원에 의하여 감잎차의 색상, 향, 맛 종합적인 기호도에 대하여 5점법으로 평가하였다. 즉 색상, 향, 맛 종합적인 기호도은 아주 나쁨(1점), 나쁨(2점), 보통(3점), 좋음(4점), 아주좋음(5점)으로 하였다.Persimmon leaves + persimmon seed tea (tea) was prepared by extracting 2 grams of the final product once with distilled water at 85 ~ 90 ℃ for 3 minutes. In other words, the sensory evaluation of the color, aroma, and taste of persimmon leaves by the 15 trained sensory evaluators were evaluated by the 5 - point method. In other words, color, flavor, taste, and overall preference were very poor (1 point), poor (2 points), normal (3 points), good (4 points), and very good (5 points).
② 감잎과 감종자 혼합비에 따른 감잎+감잎차 관능검사 결과② Sensory and persimmon leaves sensory test results according to mixture ratio of persimmon leaves and persimmon seeds
표 1을 참고하면 혼합비가 50 : 50일때 색, 맛, 종합적인 기호도가 가장 좋았다.As shown in Table 1, when the mixing ratio was 50:50, the color, taste, and overall acceptability were the best.
(2) 감잎과 감종자 원료의 건조 횟수에 따른 감잎+감잎차 관능검사 실시 예(2) Persimmon leaf + persimmon leaf tea sensory test according to the number of drying of persimmon leaf and persimmon seed material
본 발명은 감잎과 감종자 원료의 건조 횟수에 따른 감잎+감잎차 관능검사측정은 표 2와 같이 나타났다. 이때 관능검사 측정은 실시 예와 같은 방법으로 행하였다.The sensory evaluation of persimmon leaf and persimmon leaf tea according to the number of drying of persimmon leaf and persimmon seed material was as shown in Table 2 of the present invention. The sensory test was carried out in the same manner as in Example.
① 관능 검사 측정 ① Sensory test measurement
표 2를 참고하면 관능검사 측정은 5점 척도법을 사용하여 측정하였다. As shown in Table 2, the sensory test was measured using a 5-point scale.
감잎+감종자 차(tea)는 최종 제품을 2그램을 증류수85~90℃에서 3분간 1회 추출한 차(tea)를 시료로 삼았다. 즉 훈련된 15명관능평가 요원에 의하여 감잎차의 색상, 향, 맛 종합적인 기호도에 대하여 5점법으로 평가하였다. 즉 색상, 향, 맛 종합적인 기호도은 아주 나쁨(1점), 나쁨(2점), 보통(3점), 좋음(4점), 아주좋음(5점)으로 하였다. Persimmon leaves + persimmon seed tea (tea) was prepared by extracting 2 grams of the final product once with distilled water at 85 ~ 90 ℃ for 3 minutes. In other words, the sensory evaluation of the color, aroma, and taste of persimmon leaves by the 15 trained sensory evaluators were evaluated by the 5 - point method. In other words, color, flavor, taste, and overall preference were very poor (1 point), poor (2 points), normal (3 points), good (4 points), and very good (5 points).
② 감잎과 감종자 원료의 건조 횟수에 따른 감잎+감잎차 관능검사 결과② Sensory and persimmon leaves sensory test results according to the number of dried persimmon leaves and persimmon seeds
표 2를 참고하면 건조 횟수는 2회일때 색, 맛, 종합적인 기호도가 가장 좋았다.As shown in Table 2, when the number of drying times was 2, the color, taste, and overall preference were the best.
(3) 감잎과 감종자 원료의 덖음 횟수에 따른 감잎+감잎차 관능검사 실시 예(3) Persimmon leaf + persimmon leaf tea sensory test according to the number of times of persimmon leaf and persimmon seed material
본 발명은 감잎과 감종자 덖음 횟수에 따른 감잎+감잎차 관능검사 측정은 표 3와 같이 나타났다. 이때 관능검사 측정은 실시 예와 같은 방법으로 행하였다.According to the present invention, the sensory test of Persimmon leaf + persimmon leaf tea according to the number of persimmon leaves and persimmon leaves was as shown in Table 3. The sensory test was carried out in the same manner as in Example.
① 관능 검사 측정 ① Sensory test measurement
표 3을 참고하면 관능검사 측정은 5점 척도법을 사용하여 측정하였다. As shown in Table 3, the sensory test was measured using the 5-point scale method.
감잎+감종자 차(tea)는 최종 제품을 2그램을 증류수85~90℃에서 3분간 1회 추출한 차(tea)를 시료로 삼았다. 즉 훈련된 15명관능평가 요원에 의하여 감잎차의 색상, 향, 맛 종합적인 기호도에 대하여 5점법으로 평가하였다. 즉 색상, 향, 맛 종합적인 기호도은 아주 나쁨(1점), 나쁨(2점), 보통(3점), 좋음(4점), 아주좋음(5점)으로 하였다. Persimmon leaves + persimmon seed tea (tea) was prepared by extracting 2 grams of the final product once with distilled water at 85 ~ 90 ℃ for 3 minutes. In other words, the sensory evaluation of the color, aroma, and taste of persimmon leaves by the 15 trained sensory evaluators were evaluated by the 5 - point method. In other words, color, flavor, taste, and overall preference were very poor (1 point), poor (2 points), normal (3 points), good (4 points), and very good (5 points).
② 감잎과 감종자 원료의 덖음 횟수에 따른 감잎+감잎차 관능검사 결과② Sensory and persimmon leaves sensory test results according to the frequency of persimmon leaves and persimmon seeds
표 3을 참고하면 덖음 횟수 2회 일때 색, 맛, 종합적인 기호도가 가장 좋았다.As shown in Table 3, color, flavor, and overall acceptability were the best when the number of times was 2.
Claims (3)
상기 제 2단계의 감잎은 80℃, 30분간 열수처리하여 표면의 왁스를 제거한 후, 4℃에서 24시간 숙성처리 하며, 상기 제 2단계의 감종자는 건조된 종자를 해양심층수에 24시간 침지 후 60℃에서 열풍 건조하고,
상기 제 3단계에서 감잎과 감종자를 50 : 50(w/w) 비율로 혼합하는 것을 특징으로 하는 감잎 및 감종자를 이용한 기능성 차 제조방법.The first step is to collect and wash the persimmon leaves and the persimmon seeds. The second step is to pre-treat the washed persimmon leaves and persimmon seeds. The persimmon leaf is hydrothermally treated to remove wax from the surface. The dried seed is immersed in deep seawater and dried, and the third step is a step of mixing the persimmon leaves and the seeds treated in the second step to form a mixture. In the fourth step, , The mixture is sprayed with a mixture of malt and hydrogen water for 2 minutes for 1 minute, followed by treatment with a cauldron at an internal temperature of 250 to 300 ° C for 10 minutes. In the fifth step, the mixture treated in the fourth step is hand- The second stage is a second stage in which the mixture treated in the fifth stage is treated at a treatment temperature of 85 to 95 DEG C for 30 minutes, and the seventh stage is a stage of the sixth stage In the second molten mixture Water is sprayed twice with a maltose-hydrogen-water mixture in a general mesh sieve for 1 minute, then dried at 24 to 28 ° C for 24 hours in the room, and in the eighth step, the mixture treated in the seventh step is pulverized to 150 mesh A method for producing a functional tea using persimmon leaves and persimmon seeds,
The persimmon leaves of the second stage were subjected to hydrothermal treatment at 80 ° C for 30 minutes to remove wax on the surface thereof, followed by aging treatment at 4 ° C for 24 hours, and the dried seeds of the second stage were immersed in deep seawater for 24 hours Air-dried at 60 占 폚,
Wherein the persimmon leaves and the persimmon seeds are mixed at a ratio of 50: 50 (w / w) in the third step.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100635133B1 (en) * | 2004-02-10 | 2006-10-17 | 이인경 | A method for manufacturing a Tea |
| JP2007202481A (en) * | 2006-02-02 | 2007-08-16 | Nagasaki Prefecture | Fermented tea |
| KR20100058782A (en) * | 2008-11-25 | 2010-06-04 | 한국식품연구원 | Preparation method of half fermented tea comprising leaves of a persimmon and tea composition comprising the same |
| KR20110006557A (en) * | 2009-07-13 | 2011-01-20 | 육태웅 | Manufacturing method of kimchi by a dried persimmons |
| KR20130055739A (en) * | 2011-11-21 | 2013-05-29 | 신동현 | Preparation of persimmon leaf tea removed a bitters and green odor by using muscovado sugar and pine needle |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100635133B1 (en) * | 2004-02-10 | 2006-10-17 | 이인경 | A method for manufacturing a Tea |
| JP2007202481A (en) * | 2006-02-02 | 2007-08-16 | Nagasaki Prefecture | Fermented tea |
| KR20100058782A (en) * | 2008-11-25 | 2010-06-04 | 한국식품연구원 | Preparation method of half fermented tea comprising leaves of a persimmon and tea composition comprising the same |
| KR20110006557A (en) * | 2009-07-13 | 2011-01-20 | 육태웅 | Manufacturing method of kimchi by a dried persimmons |
| KR20130055739A (en) * | 2011-11-21 | 2013-05-29 | 신동현 | Preparation of persimmon leaf tea removed a bitters and green odor by using muscovado sugar and pine needle |
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