KR102030730B1 - manufacturing method of black ginseng tea bag - Google Patents

Abstract

The present invention relates to a method for preparing a black ginseng tea bag, which comprises: a steaming and drying step of preparing a black ginseng by repeating a process of steaming a raw fresh ginseng at a temperature of 87 to 95°C for 120 to 180 minutes, and drying the same at a temperature of 55 to 65°C for 18 to 24 hours by three to nine times; a first grinding step of preparing a first grinded material by inputting the prepared black ginseng into a roller grinder to primarily grind the same, wherein the roller grinder includes a pair of rolls rotated by being in opposite contact with each other, and prominences and depressions are formed on surfaces of the rolls to form fine cracks by pressurization of the prominences and depressions on a surface of the first grinded material; a second grinding step of grinding the first grinded material in the grinder to prepare a second grinded material; and a selecting and packaging step of preparing a black ginseng tea bag by filtering the second grinded material by a sieve, and packaging the same as a tea bag. Accordingly, the black ginseng tea bag of the present invention can be smoothly leached in cold water using a black ginseng as a raw material so a user can leach the same at a desired water to simply drink the same. Moreover, the black ginseng tea bag of the present invention has improved public preference for taste and smell by reducing unique bitter taste and smell of the black ginseng and preventing smells of other different ingredients from being emitted.

Description

Manufacturing method of black ginseng tea bag

The present invention relates to a black ginseng tea bag, the leaching is performed well in hot water as well as cold water, less burnt smell and bitter aroma, suitable for drinking, black ginseng tea bag manufacturing method.

Korea's red ginseng has a historical record of about 1,000 years ago (the red ginseng is recorded in Goryeo Do Kyung, which was written by the Chinese Song Dynasty), and it can be said to be a digital medicine processed by numerical method, a traditional Chinese medicine. have.

Generally, the numerical goals of herbal medicines are known as: 1) reducing side effects such as toxicity, 2) altering the performance of herbal medicines and enhancing the efficacy, 3) improving storage and storage, and 4) correcting taste and odor and color. It is known that during the proper heat treatment process, secondary ingredient conversion occurs to produce new active ingredients unique to red ginseng (fresh ginseng) or white ginseng, and some active ingredients increase in content.

Black ginseng, a type of red ginseng, means that ginseng has turned black by increasing the number of times of steaming and drying. Not only does the existing ginseng saponin not be lost, but the content of ginseng saponin that is present only in processed ginseng increases. It is known.

Representative foods for easy intake of such black ginseng is tea (tea), of which tea is provided as a tea bag (tea bag) has the advantage that the consumer can easily drink.

However, in the case of tea bag products, it is usually necessary to put a tea bag in hot water at high temperature, so that people who do not eat hot foods have to wait until they cool down, and preference for cold drinks such as in summer When the market is high, the preference for tea bags to eat is inevitably falling.

In addition, the unique bitterness of red ginseng reduces the preferences of young consumers and foreigners, making it a stumbling block to the high value-added value of red ginseng products and entry into overseas markets. There is also a smelly problem.

As such, in order to increase the degree of preference for black ginseng tea bag tea, it is necessary to easily leach in cold water and to reduce the bitter taste and smell peculiar to black ginseng.

Looking at the related art related to this, "dry red ginseng tea with excellent leaching property and its processing method" (Korea Patent Publication No. 10-1210010, Patent Document 1) in the red ginseng cut to a certain thickness after the rotary type having impact wings After putting into a heating apparatus, the technique which provides a red ginseng tea excellent in leachability by combining heat drying and a cooling process suitably is disclosed.

However, in the case of Patent Document 1, there is a problem in that a rotary heating cylinder must be provided and a cooling device for rapid cooling must be provided.

On the other hand, as a technique for reducing the bitter taste of red ginseng or black ginseng "red ginseng with the flavor of pine leaves and its manufacturing method" (Korean Patent Publication No. 10-2013-0036544, Patent Document 2) A method is disclosed to provide red ginseng flavored with pine wood by steaming ground ginseng.

In the case of Patent Literature 2, a separate material was used in the process of steaming to reduce the bitter taste of red ginseng. In this case, since the pine tree aroma is cut by the red ginseng, there is a problem that the preference depends on the preference of the pine tree aroma.

In addition, "the manufacturing method of herbal leach teas containing red ginseng as a main raw material" (Korean Patent Publication No. 10-1136952, Patent Document 3) is added to herbal materials such as Angelica, Tangerine peel, Schisandra chinensis, Turmeric, etc. Although the configuration is disclosed, in the case of Patent Document 3, the taste and aroma unique to red ginseng may be felt by the addition of various herbal ingredients, but there is also a problem that the degree of popularity decreases because of the smell and taste of the herbal medicine.

KR 10-1210010 (2012.12.03) KR 10-2013-0036544 (2013.04.12) KR 10-1136952 (2012.04.09)

The manufacturing method of the black ginseng tea bag of the present invention is intended to solve the problems occurring in the prior art as described above, and the black ginseng as a raw material is easily leached in cold water so that the drinker can easily inhale the water at the desired temperature It is to provide a black tea tea bag.

In addition, by reducing the bitter taste and aroma unique to black ginseng, it is to provide a black ginseng tea bag with improved taste of the taste and aroma by not dissimilar other ingredients.

In order to solve the above problems, the method of manufacturing black ginseng tea bag of the present invention, after preparing washed and selected raw ginseng, steamed raw ginseng at a temperature of 87 ~ 95 ℃ for 120 ~ 180 minutes, 55 ~ 65 Steam drying step of producing black ginseng by repeating the drying process for 18 to 24 hours at a temperature of 3 to 9 times; The prepared black ginseng is put into a roller grinder and pulverized first to produce a primary pulverized product. The roller grinder is composed of a pair of rotating rolls which face each other, and irregularities are formed on the surfaces of the two rolls. A primary grinding step of forming fine cracks by pressing of unevenness on the surface of water; A second milling step of preparing a second mill by milling the first milled mill in a mill; The sorting and packaging step of producing a black tertiary tea bag by filtering the secondary crushed sieve and then packing tea bags.

In the above configuration, the drying in the steam drying step is characterized in that the raw ginseng is loaded and dried on top of the drying apparatus loaded with the elvan is heated inside.

In addition, the steam drying step is carried out by repeating the steaming and drying 3 to 9 times, steaming is carried out by operating the steamer by putting the dumper inside the steamer while loading the raw ginseng into the rice tray, the raw material during the first steaming Install steamed rice loaded with persimmon leaves in the lower part of the dumplings loaded with fresh ginseng, steaming by installing sewage loaded with sesame leaves at the bottom of the loaded raw material ginseng for the second steaming from the back. It is characterized by steaming by installing the chaeban loaded lotus leaf in the lower part.

In addition, the sesame leaves are composed of 1 to 2 parts by weight based on 100 parts by weight of the washed and selected raw ginseng, the lotus leaf is 2.4 to 2.8 parts by weight based on 100 parts by weight of washed and selected raw ginseng, the persimmon leaves are washed and selected Characterized in that the 3.2 to 3.4 parts by weight compared to 100 parts by weight of raw ginseng.

In addition, between the steam drying step and the first grinding step, after the last steaming and drying is finished, the hot air drying step of drying the prepared black ginseng with hot air of 37 ~ 43 ℃ for 8 to 12 hours; The natural drying step of drying the hot air dried black ginseng at room temperature for 50 to 60 days; characterized in that the further progress.

According to the present invention, the black ginseng tea bag can be leached in cold water while making black ginseng as a raw material, which can be easily ingested by leaching the water at a desired temperature.

In addition, the black ginseng tea bag is improved by reducing the bitter taste and aroma unique to black ginseng, while not causing the fragrance of other heterogeneous ingredients.

1 is a photograph showing an example of a roller grinder used in the present invention.
Figure 2 is a photograph showing an example of elvan rock far infrared dryer used in the present invention.

Hereinafter, the method of manufacturing the black tertiary tea bag of the present invention will be described in detail with reference to the accompanying drawings.

1. Steam drying stage

After washing and preparing the raw ginseng, steamed raw ginseng for 120-180 minutes at a temperature of 87 ~ 95 ℃, and drying for 18 to 24 hours at a temperature of 55 ~ 65 ℃ by repeating 3 to 9 times Prepare black ginseng.

More specifically, the primary steaming is to load the raw ginseng into the rice tray, and then put the rice in the steamer, and the steamer internal temperature is set to 87 ~ 95 ℃ and steam for 120 to 180 minutes.

In primary drying, primary steamed raw materials are dried using far infrared rays.

Specifically, 824029 (Ginseng drying device and drying method using elvan rock heating), which the applicant has registered, shows an apparatus for loading ginseng and drying it on top of a drying device filled with elvan rock. good.

At this time, it is preferable that carbon heating wire is used for the heating means for heating the elvan, rather than a conventional burner or the like.

2 shows an example of a dryer used in the drying process in the present invention.

The dryer is a carbon hot wire is installed in the lower part of the mounting table, the inside of the mounting table is filled with elvan, and the ginseng is loaded on the upper mounting table is good to be dried.

In this case, ginseng drying is performed using far infrared rays.

The second to ninth steam is preferably made at a temperature about 2 ℃ lower than the first steam.

That is, it proceeds after setting the steam generator to a temperature of 87 ~ 93 ℃, each steaming time is made for 120 ~ 180 minutes the same as the first time.

As described in the problem to be solved in this process can reduce the bitter taste and aroma unique to black ginseng while providing a different flavor of the other ingredients can provide a black tea tea bag with improved taste and aroma.

More specifically, after installing a separate tray on the lower part of the tray loaded with raw ginseng, persimmon leaves are prepared in the first steaming process, and the persimmon leaves are loaded in a separate tray, and steamed by preparing steamed leaves instead of persimmon leaves. In the steaming process between the first and last steaming, sesame leaves are prepared and steamed.

As an example, if the steam drying step consists of sixth, the persimmon leaves are steamed together in the first, the sixth steams the lotus leaves together, and the sesame leaves are steamed together in any of the second to fifth steaming steps.

When the steam drying step is carried out up to 9th, the 1st and 9th steam steam persimmon leaves and lotus leaves, respectively, and steam the sesame leaves in one of the remaining processes.

At this time, even if steaming and drying is finished within 5th, such sesame leaves, lotus leaf, persimmon leaf may be used, but when steaming and drying 6 times or more is repeated, that is, the bitter taste and burnt flavor is stronger when black ginseng is substantially In order to feel the difference in the apparent effect, it is more preferable to be applied when the sixth or more steaming and drying are repeated.

Persimmon leaves contain a large amount of vitamin C and calcium, in particular, has a feature that contains a large amount of tannins.

Plants that contain a large amount of tannins have a mild taste as a whole, and persimmon leaves themselves give a sweet taste.

However, tannin is known to cause a phenomenon that gradually changes to gallic acid over time as the heating and drying is repeated, the galic acid is sweet taste.

In other words, persimmon leaves are initially added, and in the repeated steaming and drying process, tannin component, which is initially extracted from persimmon leaves and soaks into raw ginseng, is changed to garlic acid through a steaming and drying process to give sweet taste.

Sesame leaves are used for everyday dining. Sesame leaves contain antioxidants such as ETA, beta-carotene, and anthocyanin. Rosemary acid and luteolin are included, and essential oils such as perylketone and perilla aldehyde are included. These ingredients are known to give a distinctive aroma.

These sesame leaf unique aroma is stronger than ginseng aroma can be reduced when used properly black ginseng.

Therefore, the persimmon leaf is preferably used immediately before the step of using the lotus leaf between the persimmon leaves and the step of steaming the lotus leaf is added.

That is, persimmon leaves in the 1st, persimmon leaves in the 5th, persimmon leaves in the 6th is appropriate when steaming is made in the 6th.

Lotus leaf is known to contain protein, lipids, calcium, phosphorus, sodium, vitamins, niacin, isoleucine, lysine, sulfur-containing amino acid, aspartic acid, mucin and the like.

These lotus leaves contain large amounts of polyphenols and flavonoids.

The lotus leaf smells like a weak grass, unlike the sesame leaves, the fragrance is not strong, in the present invention, by the addition of the lotus leaf to grab the remaining aroma of black ginseng, sesame leaves, persimmon leaves to play a role that does not bias towards either.

However, persimmon leaves, sesame leaves, and lotus leaves are not consistent in the final taste and aroma when used in large quantities randomly.

In particular, sesame leaves have a problem that a lot of aroma remains even if you use a little.

To this end, sesame leaves are composed of 1 to 2 parts by weight relative to 100 parts by weight of washed and selected raw ginseng, and lotus leaves are comprised of 2.4 to 2.8 parts by weight based on 100 parts by weight of washed and selected raw ginseng, and persimmon leaves are washed and selected raw ginseng. It is preferably made of 3.2 to 3.4 parts by weight relative to 100 parts by weight.

If the sesame leaves in the above composition exceeds the maximum weight may cause a problem of sesame leaves smell in the tea bag, and when the minimum value is not reached, the smell is similar to the burnt smell peculiar to black ginseng.

In the above composition, the lotus leaf is used 1.2 to 2.8 times more than the weight of sesame leaf. If the weight of the last used lotus leaf exceeds the maximum value of the ratio, the smell of black ginseng or sesame leaf will not be felt. The smell is similar to the unique grassy fishy smell.

In addition, if it is less than the minimum value of the ratio may smell sesame leaves.

In addition, when the maximum value of the persimmon leaf use ratio of the above ratio is exceeded, it will be improperly steamed or sweetened, which lowers the preference.

If it is less than the minimum value of the ratio, the taste is almost dry.

After the steam drying as described above can be further carried out hot air drying and natural drying.

Specifically, after the last steaming and drying is completed, the hot air drying step is dried black ginseng for 8 to 12 hours with hot air at 37 to 43 ° C., and the natural drying step is 50 to 60 days after the hot air is dried. In the shade at room temperature.

Through this process, black ginseng will be more sweet, and bitterness and burnt flavor will be reduced.

Black ginseng, which has been dried, can be further subjected to humidification and sterilization after going through the stages of shaving, shaping, and sorting as usual.

2. First grinding stage

The prepared black ginseng is put into a roller grinder to first grind to prepare a first milled product.

At this time, the roller grinder is composed of a pair of rotating rolls facing each other as shown in Figure 1, the surface of the two rolls are formed with irregularities to form fine cracks by pressing the irregularities on the surface of the primary grinding material It is desirable to.

That is, black ginseng is randomly crushed by pressing when pressed between flat pattern rolls. However, when irregularities are formed on the rolls, the portions of the black ginseng pressurized by the unevenness are pressed more strongly and fine cracks are formed on the surface of the black ginseng by impact. Will be formed.

This not only facilitates the grinding in the secondary grinding step described below, but also forms fine cracks on the surface of the tissue, so that leaching in cold water can be more facilitated.

3. Secondary grinding step

The primary pulverized product is pulverized in a crusher to prepare a secondary pulverized product.

The shredder is composed of the same structure as a conventional mixer so that the cutting blades connected to the internal motor rotate to randomly crush the primary crushed material.

4. Selective packaging stage

The secondary pulverized product is sieved and then packaged with tea bags to prepare black tertiary tea bags.

At this time, it is preferable to use a sieve made of about 20 mesh.

Hereinafter, embodiments of the present invention will be described in detail.

After preparing the washed and screened raw ginseng, the raw ginseng was added to the steamer, and the internal steam was set to 92 ° C. and the steaming time of 150 minutes to perform primary steaming treatment.

In addition, the first steamed raw ginseng was loaded on a loading table in which the elvan was heated by a carbon lamp, and then subjected to primary drying using far infrared rays at 60 ° C. for 20 hours.

Subsequently, the same as the first steaming and the first drying, the steaming and drying was repeated from the second to the ninth with the steaming temperature of 90 ° C.

Then, the hot air drying treatment for 10 hours at a temperature of 40 ℃, and then dried at room temperature for 55 days and then humidified sterilization at 85 ℃.

Then, the sterilized black ginseng was put into a roller grinder and pulverized first, and then crushed into a crusher and crushed second, and then sieved through a 20 mesh sieve and then packed with tea bags to prepare the black ginseng tea bag of Example 1.

Proceed in the same manner as in Example 1, after preparing a separate tray for the first steaming, loaded dried persimmon leaves to 3.0 parts by weight relative to 100 parts by weight of raw ginseng, and dried lotus leaf in a separate tray during the 9th steaming The black ginseng tea bag of Example 2 was prepared by loading 2.5 parts by weight relative to 100 parts by weight, and loading 1.5 parts by weight of fresh sesame leaves in a separate tray when steaming the 8th steam. It was.

Proceed in the same manner as in Example 2, after preparing a separate harvesting steam for the first steaming, steamed black persimmon tea bag of Example 3 was prepared by loading dried persimmon leaves to 3.3 parts by weight relative to 100 parts by weight of raw ginseng. .

Proceed in the same manner as in Example 2, after preparing a separate harvesting in the first steaming, steamed black persimmon tea bag of Example 4 was prepared by loading dried persimmon leaves to 3.6 parts by weight relative to 100 parts by weight of raw ginseng. .

Proceed in the same manner as in Example 1, after preparing a separate tray in the first steaming, dried persimmon leaves in the tray to load 3.3 parts by weight of 100 parts by weight of raw ginseng, and dried lotus leaf in a separate tray in the 9th steaming The black ginseng tea bag of Example 5 was prepared by loading 2.2 parts by weight relative to 100 parts by weight, and loading 1.5 parts by weight of fresh sesame leaves in a separate tray when steaming the 8th steam, and then steaming the raw sesame leaves under the loaded tray. It was.

Proceed in the same manner as in Example 5, the dried lotus leaf was loaded to 3.0 parts by weight and steamed to prepare a black tertiary tea bag of Example 7.

Proceed in the same manner as in Example 1, after preparing a separate tray in the first steaming, dried persimmon leaves in the tray to load 3.3 parts by weight of 100 parts by weight of raw ginseng, and dried lotus leaf in a separate tray in the 9th steaming The black ginseng tea bag of Example 7 was prepared by loading 2.5 parts by weight relative to 100 parts by weight, and loading 0.5 parts by weight of raw sesame leaves in a separate tray when steaming the 8th steam. It was.

Proceed in the same manner as in Example 7, 2.5 parts by weight of fresh sesame leaves were loaded and steamed to prepare a black tertiary tea bag of Example 8.

Proceed in the same manner as in Example 3, raw sesame leaves, lotus leaf, persimmon leaves were all steamed by adding all together in the first time steaming at the same time to prepare a black tea tea bag of Example 9.

Proceed in the same manner as in Example 3, raw sesame leaves, lotus leaf, persimmon leaves were added together in a steamer at the time of the 9th steaming at the same time to prepare a black tea tea bag of Example 9.

<Production of Comparative Example>

1) Comparative Example 1

The black ginseng tea bag of Comparative Example 1 was prepared by preparing in the same manner as in Example 1, except that the sterilized black ginseng was not immediately put into a roller grinder but immediately put into a grinder, pulverized, filtered through a 20 mesh sieve, and then packed into tea bags. It was.

2) Comparative Example 2

Prepared in the same manner as in Example 3, the sterilized black ginseng was not immediately put into a roller grinder, but immediately put into a crusher, and steamed only the first persimmon leaves without adding lotus leaf and raw sesame leaves in the 8 th and 9 th Black tertiary tea bags of Comparative Examples 2 to 4 were prepared.

3) Comparative Example 3

Manufactured in the same manner as in Example 3, the sterilized black ginseng was immediately put into the crusher and not crushed into a roller grinder, and only lotus leaf was added to the ninth, and persimmon and raw sesame leaves were not added to the first and eighth. The black ginseng tea bag of Comparative Example 3 was prepared by steaming.

4) Comparative Example 4

Manufactured in the same manner as in Example 3, sterilized black ginseng was not immediately put into a roller grinder, but immediately put into a crusher, and was added to sesame leaves in 8th order, without adding 1st persimmon leaf and 9th lotus leaf. The black tertiary tea bag of Comparative Example 4 was prepared by steaming.

Table 1 below shows the amounts of persimmon leaves, sesame leaves and lotus leaves in Examples 1 to 10 and Comparative Examples 1 to 4.

division Persimmon leaf (use weight: 100 parts by weight of raw ginseng) Sesame leaf (used weight: 100 parts by weight of raw ginseng) Lotus leaf (used weight: 100 parts by weight of raw ginseng) Example 1 0 0 0 Example 2 3 1.5 2.5 Example 3 3.3 1.5 2.5 Example 4 3.6 1.5 2.5 Example 5 3.3 1.5 2.2 Example 6 3.3 1.5 3 Example 7 3.3 0.5 2.5 Example 8 3.3 2.5 2.5 Example 9 3.3 1.5 2.5 Example 10 3.3 1.5 2.5 Comparative Example 1 0 0 0 Comparative Example 2 3.3 0 0 Comparative Example 3 0 0 2.5 Comparative Example 4 0 1.5 0

Experimental Example 1 Measurement of Leaching

The black trigeminal tea bags (the same weight) of Examples 1 to 10 and Comparative Examples 1 to 4 were soaked in 200 ml of 10 ° C. water of 10 ° C. for 30 seconds to compare colors, and the degree of leaching was measured.

The color is divided into six stages of dark brown, brown, light brown, dark ocher, ocher, and light ocher.

division color Example 1 brown Example 2 brown Example 3 brown Example 4 brown Example 5 brown Example 6 brown Example 7 brown Example 8 brown Example 9 brown Example 10 brown Comparative Example 1 Light ocher Comparative Example 2 Light ocher Comparative Example 3 Light ocher Comparative Example 4 Light ocher

As shown in Table 1, it can be seen that in the embodiments without the roller grinder, the color is brown, and it comes out well in a short time, whereas the comparative examples are light yellow, which shows that the leaching was not performed smoothly. have.

Experimental Example 2 Sensory Experiment on Taste

The black ginseng tea bags (the same weight) of Examples 1 to 10 and Comparative Examples 1 to 4 were subjected to a sensory test on black ginseng tea prepared by soaking in 200 ml of 10 ° C. water of 30 ° C. for 30 seconds.

The sensory test was evaluated by using 9-point rating method, divided into sour, bitter, sweet, astringent, and fishy tastes. The participants were selected as non-lovers who did not prefer coffee drinks through a preliminary survey.

In addition, a total of 50 men and women were selected for each age group from 20 to 60 years of age.

Table 1 below shows the sensory test results in taste.

Upper division Sour taste bitter sweetness A bitter taste Fishy taste Example 1 5.6 7.1 2.1 6.5 3.8 Example 2 4.3 4.2 3.6 4.2 3.1 Example 3 1.1 1.6 6.7 1.3 1.3 Example 4 4.5 4.1 3.9 4.8 3.8 Example 5 4.6 4.3 4.2 3.9 3.9 Example 6 4.6 4.2 4.1 4.3 4.6 Example 7 3.8 4.1 3.8 4.5 3.8 Example 8 4.5 3.9 4.1 4.4 4.2 Example 9 3.3 3.2 5.4 3.4 3.6 Example 10 3.7 3.5 4.6 4.3 3.8 Comparative Example 1 5.5 7.2 2.0 6.6 3.9 Comparative Example 2 6.7 7.8 3.5 8.3 5.6 Comparative Example 3 5.9 6.7 3.7 6.6 6.7 Comparative Example 4 6.7 7.2 3.1 7.1 6.8

* Sensory test value (9: very high, 0: very low)

As shown in Experiment 1, in Example 1 and Comparative Example 1, which differed whether or not the roller grinder was treated, there was almost no difference in taste.

On the other hand, when comparing Example 1 and Examples 2 to 10 with persimmon leaves, sesame leaves, lotus leaf in the steaming process according to the process when compared with Example 1, sour, bitter, astringent taste is reduced, sweet taste is more It can be seen that the improvement.

For fishy taste, there was no big difference.

By the way, in the case of Example 3, compared to other examples, the reduction rate of the sour taste, bitter taste, astringent taste, fishy taste was much higher, it can be seen that the sweet taste is more improved.

In addition, persimmon leaf, sesame leaf and lotus leaf are added to steam at the same weight as in Example 3, but all are mixed and then Example 9 and 10 added in the first steaming or the 9th steaming are compared with each other. It can be seen that it still has a higher effect.

That is, it can be seen that steaming at different points of time has a very large effect difference than steaming while mixing all persimmon leaves, sesame leaves, and lotus leaves used for steaming.

On the other hand, when using persimmon leaves, sesame leaves, lotus leaf individually as in Comparative Examples 2 to 4 it can be seen that more than the comparative example 1, sour, astringent taste.

Experimental Example 3 Sensory Experiment on Scent

The black ginseng tea bags (the same weight) of Examples 1 to 10 and Comparative Examples 1 to 4 were subjected to a sensory test on black ginseng tea prepared by soaking in 200 ml of 10 ° C. water of 30 ° C. for 30 seconds.

Sensory tests were evaluated using ginseng scent, fresh scent, pleasant scent, burnt odor, and grass odor using a 9-point rating method. The participants were selected as unenthusiasts who did not prefer black ginseng through a preliminary survey. .

Experiment participants were the same participants as Experimental Example 1.

Table 4 below shows the sensory test results in taste.

division Ginseng flavor Sweet incense Pleasant fragrance Odor Smell of grass Example 1 7.7 3.1 6.5 7.6 2.3 Example 2 4.8 5.3 3.6 4.8 3.6 Example 3 2.1 7.8 2.3 1.5 2.5 Example 4 4.7 5.2 4.6 4.6 3.7 Example 5 5.1 5.4 5.1 4.5 3.7 Example 6 4.6 5.3 5.4 4.7 3.5 Example 7 4.8 4.9 5.3 4.3 3.6 Example 8 4.7 5.1 5.1 4.8 3.3 Example 9 5.2 5.6 4.9 4.2 3.5 Example 10 4.5 5.7 4.8 3.8 3.3 Comparative Example 1 7.7 5.3 7.5 7.7 2.2 Comparative Example 2 5.8 3.2 6.7 5.4 6.7 Comparative Example 3 6.1 3.3 6.5 5.1 7.1 Comparative Example 4 6.3 3.5 7.1 5.2 7.8

* Sensory test value (9: very high, 0: very low)

As shown in Experiment 1, in the case of Example 1 and Comparative Example 1, there was no significant difference in the odor.

On the other hand, looking at Examples 2 to 10 using persimmon leaves, sesame leaves, and lotus leaf in the steaming process, the ginseng fragrance was felt as compared to Example 1 as a whole, on the contrary, it felt more sweet flavor, pleasant aroma, burnt smell was reduced Able to know.

However, it was found that the smell of the grass is a little more, but in the case of Example 3, it is almost the same as in Example 1, and it can be seen that the smell of the grass is not felt much.

Even if compared with Example 3, Examples 9, 10, the ginseng flavor, pleasant smell, burnt smell, the smell of grass is felt as a whole while feeling the water more, it can be seen that the addition order during steaming is also very important.

On the other hand, in the case of Comparative Examples 2 to 4 ginseng fragrance compared to the other examples it can be seen that it is not appropriate because the smell of the grass is stronger.

Claims (5)

delete delete delete In the manufacturing method of black tea tea bag,
After preparing the washed and selected raw ginseng, steamed raw ginseng at a temperature of 87 ~ 95 ℃ for 120 ~ 180 minutes, and repeats the process of drying for 18 to 24 hours at a temperature of 55 ~ 65 ℃ 3 to 9 times Steam drying step of preparing black ginseng;
A primary grinding step of preparing the primary pulverized product by first crushing the prepared black ginseng into a roller grinder;
A second milling step of preparing a second mill by milling the first milled mill in a mill;
And comprising the screening step of manufacturing the black tertiary tea bag by filtering the secondary pulverized sieve and then packing tea bags;

In the steam drying step, the drying is carried out by loading the raw ginseng on top of the drying device loaded with the heated elvan rock,

The steam drying step is carried out by repeating the steaming and drying 3 to 9 times,
Steaming is carried out by putting the fresh ginseng into the rice tray and putting the rice into the steamer to operate the steamer.
During the first steaming, steam the persimmon leaf loaded with a persimmon leaf on the bottom
During the second steaming from the back, steam by installing sesame leaves loaded with sesame leaves at the bottom of the tray loaded with raw ginseng,
During the final steaming, steaming is carried out by installing a tray loaded with lotus leaves at the bottom of the tray loaded with raw ginseng,

The sesame leaf is composed of 1 to 2 parts by weight relative to 100 parts by weight of washed and selected raw ginseng,
The lotus leaf is composed of 2.4 to 2.8 parts by weight relative to 100 parts by weight of washed and selected raw ginseng,
The persimmon leaf is characterized in that consisting of 3.2 to 3.4 parts by weight relative to 100 parts by weight of washed and selected raw ginseng,
Method of producing black tea tea bag. delete