KR102102167B1 - Method for Manufacturing Glehnia littoralis Tea Processed by Steaming - Google Patents

Abstract

The present invention relates to a method for producing a steamed tea of Gaetbangpung root steamed by removing the taste and aroma of the Gaetbangpung root by drying after steaming the root of Gaetbangpung and removing it.
The manufacturing method of the baekbang wind root steaming tea according to the present invention evaporates the baekbang wind root to effectively remove the odor and odor and decreases the hot air temperature step by step as the moisture gradually decreases in the process of hot air drying to destroy the active ingredient of the gaebang wind root By minimizing it, it has the advantage of abundantly containing useful ingredients of Gaetbangpung root and has excellent taste and aroma, and it can also be dried evenly at a uniform speed by wrapping the Gaetbangpung root with cloth and aluminum foil and drying it with hot air. Since it suppresses the shape change and color change of the root, it is possible to manufacture a commercially available Gaetbangpung root steamed tea with excellent visual aesthetics.

Description

Method for Manufacturing Glehnia littoralis Tea Processed by Steaming}

The present invention relates to a method for producing a steamed tea in the Gaetbangpung root by removing the taste and aroma of the Gaetbangpung root by drying after steaming the root of the Gaetbangpung and removing the odor and odor.

Glehnia littoralis F. Schmidt ex Miq.) is a perennial plant belonging to the mountain family, and generally grows attached to sandy lands or coastal cliffs in sunny places. The stems and leaves (foliage) are mainly eaten in summer and autumn. It is used, and the roots and rhizomes have been used as herbal medicines for antipyretic, analgesic, and antiperspirant uses.

Gaetbangpung contains alkaloid, triterpenoid, stigmasterol, beta-sitosterol, starch, etc. to treat organ mucous membranes and increase secretions. It exhibits an expectorant and antipyretic effect, and in academic research, furocoumarin series, coumarin glucoside, such as psoralen, xanthotoxin, bergaten, and imperatorin from mudflats (coumarin glucoside), polyacetylenic compounds have been isolated, and these substances have various effects such as anti-tumor, painless, anti-HIV (human immunodeficiency virus), antioxidant, anti-cancer, anti-rheumatic, antibacterial, and antifungal. Has been shown.

As a major volatile fragrance component of Gaetbangpung, the proportion of monoterpenes is relatively high, and α-pinene, β-pinene, and β-myrcene among monoterpenes. ), β-phellandrene, and cough, sputum, bronchitis, pulmonary tuberculosis, low back pain, neuralgia, edema, osteoporosis, rheumatoid arthritis, diabetes, inflammatory disease, atopic dermatitis, obesity, etc. It is known that there is, and the roots are said to have special effects in strengthening the lungs, so it is attracting attention as a material for various types of health functional food.

As described above, Gaetbangpung, which contains a large amount of natural human useful ingredients, has mainly used roots with strong medicinal properties as herbal medicine, and stems or leaves have been boiled or consumed in the form of herbs or dried and consumed in tea form. There are drawbacks that cause rejection when ingested due to imitation and odor, and when extracting the useful components of the root with water, it takes a long time, the amount of useful components is extracted, and there is a problem that the absorption rate to the human body is low when ingested.

In order to improve this problem, the inventors of Korea Patent Publication No. 2015-0064864, using the leaves of Gaetbangpung as the main raw material, while minimizing the loss of useful components of Gaetbangpung and removing the bitter taste of Gaetbangpung A method was proposed.

The present invention is to remove the odor by adding the scent of pine essential oil after drying the leaves of the Gaetbang wind and immersed in pine essential oil to remove the odor of the Gaetbang wind, and this is carried out for 4 to 4 minutes at a temperature of 150 to 180 ° C over 4 times. By repeating the agitation and cooling process, drying and pulverizing while minimizing the destruction of useful components contained in the leaves of Gaetbangpung can effectively remove the bitter taste of Gaetbangpung and obtain an excellent taste and aroma.

However, abrasion is useful when drying thin materials such as leaves, but when applied to thick materials such as roots, the difference in moisture content between the surface and the inside after drying is large and when dried to the inside, the surface burns and the useful ingredients are destroyed and again There is a bitter problem.

Accordingly, the present inventor proposed a method of removing the astringent and bitter taste without denatured useful components of the Gaetbangpung root through the extraction method in Korean Patent Publication No. 2017-0087163. After obtaining the fruit root root, salt is added to the juice liquid and filtered to obtain a juice liquid with a bitter taste removed, and the extract obtained by extracting the root root and the leaves of the windshield and collagen peptide with water-soluble alcohol is mixed with the juice liquid and concentrated. And freeze-dried to prepare a powdery Gaetbang wind extract.

The roots of Gaetbangpung are hard and have a lot of fiber, so there is a problem that extraction time is long when extracting a solvent or extraction of useful components is not sufficiently performed, but the extraction efficiency is deteriorated. Since it can extract a lot of useful ingredients in a short time, it can remove the bitter taste by precipitating it by forming a poorly soluble compound by reacting alkaloids contained in the roots of Gaetbangpung and showing bitter taste with salt.

However, since the present invention freezes and freezes the roots of Gaetbangpung, useful components of the roots are easily destroyed in this process, and the alkaloid has a pharmacological effect, so removing it reduces the useful component content of Gaetbangpung roots and adds the leaf extract of Gaetbangpung. Therefore, there is a disadvantage that the image and odor of Gaetbangpung still remain.

The present invention is to solve the above problems, in the manufacture of tea using the roots of the Gaetbangpung as the main raw material, it is possible to minimize the loss of useful components of the Gaetbangpung root while minimizing the odor and odor of the Gaetbangpung root steaming tea. It is to provide a manufacturing method.

In order to solve the above problems, the present invention comprises the steps of steaming for 2-4 hours with water vapor in an airtight container in which a hole sealed with a cloth is formed in the upper part of the mudguard root; Covering or covering the steamed mudflat wind root with a cloth, followed by primary drying to a water content of 30 to 40% by weight with hot air at 60 to 70 ° C; Wrapping or covering the first dried mudbang roots with aluminum foil, followed by secondary drying to a moisture content of 15 to 25% by weight with a hot air of 50 to 60 ℃; Supplying moisture to the secondary dry mudguard root for 1 to 3 minutes; Covering or covering the moistened wind root with cloth with a cloth and covering or covering with aluminum foil on it, and then drying it with a hot air of 40 to 50 ° C. to make the water content 10 to 15% by weight; And cutting the tertiary dry gutbang roots.

At this time, it is preferable to stop steaming after the step of steaming and stand for 30 to 100 minutes as it is.

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In addition, it is preferable that the water supplied to the secondary dry mudguard root is water vapor or water heated to 60 to 70 ° C.

The method of manufacturing the ganbang wind root steaming tea according to the present invention evaporates the ganbang wind root to effectively remove the odor and odor and gradually lowers the hot air temperature step by step as the moisture gradually decreases during hot air drying to destroy the active ingredient of the ganbang wind root By minimizing it, it contains abundant useful ingredients of Gaetbangpung root and has excellent taste and aroma.

In addition, it can wrap the roots of Gaetbangpung with cloth and aluminum foil and dry it at a uniform rate by hot air drying, thereby suppressing the shape change and color change of Gaetbangpung roots due to drying. Can be produced.

The present invention is a process of drying the hot air through the third step after steaming the roots of the mudflat wind to prepare the mudflat root steamed tea.

Gaetbangpung contains a lot of useful ingredients in the outpost, but in particular, the root part contains a lot of useful ingredients with strong medicinal properties.

However, the roots of Gaetbangpung have not only useful ingredients, but also stronger odor and odor, so to use them as tea, it is necessary to reduce the odor and odor of Gaetbangpung root. Reduce and eliminate odor.

The imitation of the roots of Gaetbangpung is mainly caused by bitter taste, and the bitterness is caused by alkaloids. Alkaloids are present in combination with organic acids and are destroyed when heated, reducing the content in the roots. It is caused by the volatile compounds contained in and because volatile components are removed by heating, steaming and drying the mudflat root can remove the odor and odor.

First, after collecting and cleaning the mudflat wind, the roots are separated and steamed with water vapor. When steaming the mudflat root for 2 ~ 4 hours with water at 100 ℃, the alkaloid compound is destroyed and the volatiles evaporate and are removed and evaporated. In addition, microbes remaining on the roots of the mudflat wind are killed by high-temperature water vapor, and the hard texture is relieved even when the water is dried by releasing the fibers of the mudflat root.

Steaming is usually done by putting the roots of Gaetbang in a heating container filled with water and heating it with the lid closed, so that the roots are cooked with water vapor. After completing this steaming process, stop heating and 30 ~ 100 with the lid closed. It is allowed to stand still for a while to ripen evenly into the inside of the mudflat roots, and to further loosen the fibers of the mudflat roots in saturated steam.

However, when evaporating the roots of Gaetbangpung, volatile components that cause odor are removed by evaporation, but useful components of Gaetbangpung root are also lost along with water vapor. Increased pressure increases the risk of explosion.

In order to safely recover the useful components of the mudguard wind root, it is preferable to form a small hole in the upper portion of the closed heating container and seal the hole with a cloth so that it can be ventilated with the outside. Accordingly, the cloth retains moisture so that useful components can be directly prevented from leaking to the outside.

That is, the useful components of water vapor and mudflat roots inside the sealed heating container are first collided and collected by the fabric of the micropore, and then secondarily evaporated and removed from the fabric by the heat of the heating vessel, so that useful components are immediately discharged to the outside of the container. The useful components can be recovered by dripping down the walls of the heating vessel with water condensed with water vapor, or falling into the form of water droplets by self-weight.

Next, the steamed mudflat roots are dried, and as the moisture content gradually decreases during drying, the drying temperature is lowered to 3 stages to suppress the destruction of useful components of the mudflat roots, to prevent shape deformation, and to develop luxurious colors. do.

First, the hot air of 60 ~ 70 ℃ is supplied to the root of the steamed mudflat wind, and the primary drying is performed so that the moisture content is 30-40% by weight, and the hot air of 50-60 ℃ is supplied to the root, and the secondary content is 15-25% by weight. To dry.

The steamed Gaetbangpung root contains a lot of moisture, so first it is first dried at a high temperature of 60 to 70 ℃ to quickly remove moisture, and the first dried root is second dried to a lower temperature of 50 to 60 ℃ to lower the moisture content. Make sure that the low-root useful ingredients are not destroyed by heat.

However, if you look closely at the hot air drying process, the hot air is not evenly supplied to the entire root of the mudflat wind, but it is inevitably partially supplied according to the direction of the hot air supply and the shape of the root of the mudflat wind. This leads to a non-uniformity in the reduction of star water content, and this causes a deformation of the shape of warp roots in the process of drying.

In order to solve this problem, it is preferable to dry the hot air by wrapping or covering the roots of the mudbang wind during the first drying, and blocking the transition of the mudbang roots directly exposed to the hot air so that the hot air temperature is first transferred to the fabric and the temperature of the fabric. Since the air inside the fabric is heated and the heated air dries the roots of the mudflat wind, the hot air temperature is uniformly transferred to the mudguard root through the air inside the fabric and the fabric, so that the overall drying speed of the mudflat root is constant. Since there is no sudden temperature gradient between the surface and the inside, the difference in moisture content inside and outside the roots of Gaetbangpung also decreases.

In addition, since the cloth comes into contact with the roots of Gaetbangpung, the moisture discharged from the Gaetbangpung roots can be quickly removed by being absorbed by the fabric, and the vacuum is formed in the micro crevice of the fabric according to Bernoulli's theorem by the hot air velocity passing through the surface of the fabric. The moisture-containing air in the interior space can be smoothly discharged outside the fabric.

In the process of drying the plant roots, if the drying speed is not uniform, the color of the dried roots is not uniform and the color change becomes large. The evaporated moisture is first trapped inside the fabric and then discharged to the outside through the fine gaps of the fabric, so that the moisture stays inside the fabric for a certain period of time, and the humidity inside the fabric does not change rapidly. Since the cloth surrounding the roots of the Gaetbangpung is wet by the moisture discharged from the Gaetbangpung root, the hot air temperature does not directly affect the Gaetbangpung root and is transferred to the Gaetbangpung root via water with a high heat capacity, so that the heat of the hot air blows up. It can be more consistently delivered to the root, so the shape and color of the mudguard wind root during drying Changes will be reduced.

When drying the mud-wind roots whose primary water content is lowered by primary drying and drying quickly as in primary drying, cracking may occur on the surface area. Therefore, secondary drying has a faster water removal rate than primary drying. It is preferable to ensure that the heat of the hot air is uniformly transferred to the root of the mudflat wind while slowing.

To this end, it is preferable to dry the hot air after wrapping or covering the roots of the mudbang wind with aluminum foil, and to form a vent on the opposite side of the direction in which the hot air blows. In order to prevent the hot air from directly hitting the roots of the Gaetbangpung, the vaporized moisture is removed from the Gaetbangpung root through the vent.

Aluminum foil has a very high thermal conductivity, so heat from the hot air can be quickly transferred to the root of the mudflat to prevent deterioration of drying efficiency, and because the hot air does not directly hit the root of the mudflat, the root of the wind blows or the shape changes due to the speed of the hot air. The aluminum foil does not absorb moisture from the root of the mudflat wind, unlike the fabric, so the moisture is removed more slowly than the fabric. Since it is removed once it is stayed, the rapid change in humidity is suppressed inside the aluminum foil, so the removal of moisture proceeds slowly and the shape change and color change of the mudguard root are suppressed.

The secondary dried gyebangpung root has a moisture content of 15 to 25% by weight, but the surface has a low moisture content and the inner moisture content is high. have.

In addition, when hot-air drying the mudflat wind roots, moisture near the root surface is removed by moving out of the surface, and at the same time, moisture in the root is moved to the surface direction and then continuously moved out of the surface to remove it. Since it is evaporated and removed, the moisture removal rate is fast, and the moisture in the root moves in the surface direction due to the difference in moisture content with the surface, so the difference in moisture content between the inside and the surface of the mudflat root increases during drying.

Accordingly, since the volume with less moisture is slightly reduced in volume and the surface with much moisture is reduced in volume, it is easy to cause cracking on the surface area surrounding the root, and if cracks occur on the surface of the mudguard wind, the Falls.

In order to solve this problem, in the present invention, after the moisture is supplied to the secondary dried mudbang wind root for 1 to 3 minutes, it is continuously dried for 3rd time with hot air, and the moisture permeates the surface of the dried mudbang wind root. Since it reduces the difference in moisture content in the inside, it is possible to suppress cracking of the surface even if the roots of Gaetbangpung are continuously dried.

It is also possible to use water vapor at 100 ° C as the moisture supplied to the mudguard wind root, or spray water at 60 to 70 ° C, which is slightly higher than the secondary drying temperature, to the mudguard root so that it can permeate the mudguard root well. However, supplying water vapor is more preferable in that it facilitates the penetration of moisture.

Next, by supplying the low temperature hot air at 40 ~ 50 ℃ to the root of the water-supplied Gaetbangpung and drying it 3 times to obtain a water content of 10 ~ 15% by weight, the Gaetbangpung root dried product is obtained, and then cut into an appropriate size to cut the Gaetbangpung root. A steamed tea is prepared, and the cutting includes both cut and crushed or ground pulverized root dried products.

Since the moistened wind roots are in a state where the moisture balance between the inside and the surface is achieved, it is preferable to lower the overall moisture content while the third drying maintains this moisture balance, and thus the third drying wraps the roots of the mud wind wind with a cloth. After it is covered or covered, it is wrapped or covered with aluminum foil and dried by hot air so that the moisture of the mudflat root is uniformly removed over the entire root at a uniform rate.

After the water is discharged from the surface of the roots, the dried lattice roots are dried first and then absorbed into the fabric and then slowly evaporated out of the fabric, and then stay inside the aluminum foil and then discharged and removed through the vent. The heat of the hot air is transferred to the roots of the mudflat wind through the aluminum foil, the air in the aluminum foil interior space, the fabric containing moisture, and the air inside the fabric in sequence. have.

Accordingly, the moisture removal of the mudflat wind root is progressed gently and evenly, so that the difference in moisture content in the inside and the surface of the mudflat wind root can be minimized. As a result, the shape of the mudflat wind root remains unchanged, and the overall uniform and high quality It can suppress the development of natural color and the destruction of useful components of Gaetbangpung root.

After evaporating the roots of Gaetbangpung as described above, as the moisture gradually decreases in the 1st, 2nd, and 3rd stages, the hot air temperature is lowered and dried so that the active ingredients of the Gaetbangpung root are not destroyed, and the 1st drying is fast drying. Wrapped with cloth for secondary drying, wrapped with aluminum foil to suppress the shape change and color change of mudflat roots, and 3rd drying with fabric and aluminum foil for uniformity of moisture content inside and outside the mudguard root By giving, you can make the appearance of dried gyebangpung root more productive.

If you brew and drink the brewed tea with the root of the breeze breeze prepared in the above manner, you can consume the useful ingredients contained in the root of the breeze breeze and remove the odor and odor, so you can enjoy the tea with the flavor and aroma excellent in flavor. have.

Hereinafter, the present invention will be described in more detail based on the following examples, comparative examples and test examples.

However, the following examples are only for exemplifying the present invention, and the present invention is not limited by the following examples, and can be changed to other equivalents of substitution and equivalent within the scope not departing from the technical spirit of the present invention. It will be apparent to those skilled in the art to which the present invention pertains.

<Example 1>

The roots were separated after collecting and washing the mudflat wind, the water was put in a steamer, the base was placed, and the root of the mudflat wind was placed on the base and covered with a lid to heat it.

When the steam rises and 3 hours have elapsed, the roots of Gaetbang wind are taken out, placed in a hot air dryer and dried for 1 hour for 2 hours with a hot air at 65 ° C to make the water content 35% by weight, and then continuously dried for 2 hours with a hot air at 55 ° C. Thus, the water content was set to 20% by weight.

After supplying saturated water vapor to the secondary dry gungbangpung root for 2 minutes, put it in a hot air dryer again and dry it for 3 hours with hot air at 45 ° C. for 3 hours so that the moisture content is 12% by weight.

<Example 2>

In Example 1, steaming the Gaetbangpung root in a steamer, then stopping heating and leaving it for 1 hour as it is covered with a lid, and then taking it out and drying it with hot air. It was prepared.

<Example 3>

In Example 1, the lid handle of the steamer was removed, the hole with the handle was covered with a burlap cloth, and then the burlap cloth was securely fixed to the lid. In the same manner as the baekbangpung root steamed tea was prepared.

<Example 4>

In the above Example 1, the first dried dry wind-covered root was covered with a cloth and then dried with hot air, and the second dried dry wind-covered root was wrapped with aluminum foil and then hot-air dried, and the third dry saturated steam. It was wrapped with a cloth and wrapped with aluminum foil on top, and then dried with hot air, except for the same method as in Example 1, to prepare a steamed tea with steamed roots.

<Comparative Example 1>

In Example 1, except for supplying saturated water vapor to the secondary dry gutbang root immediately and tertiary drying, the same method as in Example 1 was used to produce mudbangpoong root steaming tea.

<Comparative Example 2>

In Example 1, after washing, steamed breeze roots were evaporated in the same manner as in Example 1, except that the first dried, secondary dried, saturated water vapor, and tertiary dried immediately without steaming the separated breeze roots. Tea was prepared.

<Test Example 1> Morphological evaluation

Drying conditions such as warping or surface cracking of the mud-bang root steamed teas prepared in Examples 1 to 4 and Comparative Examples 1 and 2 were visually observed and the results are shown in Table 1 below.

Form deformation evaluation result Shape transformation Example 1 4.1 Example 2 4.3 Example 3 4.0 Example 4 4.5 Comparative Example 1 3.2 Comparative Example 2 3.5 5: Little difference from before drying, 4: Deformation (twist or surface cracking phenomenon) is finely observed, 3: Slightly deformed, 2: Deformation is clearly observed, 1: Severely deformed

In Table 1, in the first and third drying, there is almost no deformation in Example 4, which is wrapped with cloth and aluminum foil and hot-air dried, and the hot air temperature is uniformly and evenly distributed throughout the mudguard root through the cloth and aluminum foil and the air inside them. It is judged that the shape of the gutbang wind root that has been transferred and dried is maintained as it was before drying.

In the case of Example 2, by steaming the roots of the Gaetbang wind with the heat remaining in the steamer after steaming, the fibers of the Gaetbang wind roots are released more, so that even when moisture is removed, there is almost no shape change, and Examples 1 and 3 boil the Gaetbang wind roots After that, it can be estimated that the deformation of the roots is suppressed in the hot air drying process by going through the primary drying, secondary drying, moisture supply, and tertiary drying processes.

Comparative Example 1 does not supply moisture between the second drying and the third drying, and thus the surface where the volume is reduced due to the large amount of moisture escaped due to the small amount of moisture escaped by the first and second drying is reduced. As the form continues to dry (3rd drying), it is judged that surface cracks have occurred as the moisture on the surface continues to escape and the volume decreases further.

In Comparative Example 2, in which the root of the mudflat wind was dried without steaming, the fiber tissue of the mudflat wind root was not loosened and was tightly bound, so if it was dried as it is, it is assumed that the distortion between the fiber tissues occurred even with a slight difference in moisture content due to moisture removal. do.

Therefore, it can be seen that when drying the roots of Gaetbangpung, it is advantageous to suppress the deformation of the shape of Gaetbangpung root in the drying process by steaming before drying and supplying moisture during drying.

<Test Example 2> Evaluation of fragrance change during storage

Tea prepared by cutting in the above-described examples and comparative examples was cut into slices immediately after production and leached into hot water (A), sliced into slices immediately after production and stored for 30 days, and then leached into hot water ( B), prepared and stored for 30 days, sliced into pieces, and evaluated for a change in aroma for tea (C) leached into hot water.

The evaluation was measured by a 5-point scale method for 70 men and women, each of whom 10 to 70, respectively, and the average values are shown in Table 2 below.

Fragrance change evaluation result A B C Example 1 3.7 3.4 3.6 Example 2 4.0 3.5 3.7 Example 3 4.2 3.6 3.7 Example 4 3.8 3.5 3.6 Comparative Example 1 3.5 3.2 3.4 Comparative Example 2 3.3 3.1 3.2 5: Very good, 4: Good, 3: Normal, 2: Bad, 1: Very bad

Looking at the results above, as a whole, the scent of the tea (A), which was leached into pieces immediately after the manufacture of the tea, was strongest, and the tea (C), which was leached into pieces after manufacturing and stored, had the strongest scent, and cut into pieces immediately after manufacture and stored. After that, the scent of the tea (B) leached was found to be the weakest, and it can be seen that the scent of the example was stronger than the comparative example.

In the embodiment, Example 3 steamed in a sealed container sealed with cloth is the strongest, which shows that the volatile scent component of the mudguard wind root is collected and recovered by the fabric, and Example 2 shows the effect of the mudguard wind root in the process of ripening after steaming. It is judged that the fibers became more loose and the scent became stronger, but if they were stored for 30 days, they showed similar results to Examples 1 and 4 regardless of the case where they were sliced or used for drinking, which was the scent of the recovered scent component and fiber released. You can see that it disappears easily.

In the case of the comparative example, when the water is not supplied in the middle of drying the mudguard wind root (Comparative Example 1) or when it is dried without steaming (Comparative Example 2), the root tissue is hard, and even if it is leached into the car, the fragrance is weakly emitted. It can be seen that even if the storage period is increased, the fragrance decreases little.

Therefore, in order to enjoy the aroma of Gaetbangpung root steamed tea, it is found that it is most advantageous to drink Gaetbangpung root steamed tea as in the embodiment, and when drinking it while storing, it is advantageous to cut and use as much as necessary when drinking. have.

<Test Example 3> Sensory test

After cutting the mud-bang root steamed tea of the above Examples and Comparative Examples in one side and leaching them into hot water, the taste, color, already, odor and overall preference of the five males and females from the teens to the 70s, respectively, were targeted at 70. Measured by a 5-point scale method and the average value is shown in Table 3 below.

Sensory test results flavor color already Odor Overall preference Example 1 3.8 3.9 3.5 3.7 3.7 Example 2 4.1 4.1 3.8 4.1 4.0 Example 3 3.9 3.9 3.7 3.5 3.8 Example 4 4.3 4.3 3.9 3.8 4.1 Comparative Example 1 3.6 3.4 3.2 3.4 3.4 Comparative Example 2 3.3 3.1 2.7 2.5 2.9 5: Very good, 4: Good, 3: Normal, 2: Bad, 1: Very bad

As shown in Table 3, the taste and color of the tea was best wrapped in cloth and aluminum foil, and in Example 4, the hot air drying was best. It shows the most excellent and luxurious color, and it can be seen that, when steamed in a sealed container sealed with a cloth as in Example 3 to some extent, it has a high score in the evaluation of fragrance as in Test Example 2.

In the comparative example, the odor of the Gaetbangpung root was not sufficiently removed, and thus it was evaluated low in taste and aroma (Test Example 2).

In the overall preference, the examples were evaluated higher than the comparative examples, thereby confirming the merchandise of the Gaetbangpung root steamed tea according to the present invention.

Claims (7)

Steaming the roots of Gaetbangpung for 2-4 hours with water vapor in an airtight container in which a hole sealed with a cloth is formed at the top;
Covering or covering the steamed mudflat wind root with a cloth, followed by primary drying to a moisture content of 30 to 40% by weight with hot air at 60 to 70 ° C;
Wrapping or covering the primary dry mudguard root with aluminum foil, followed by secondary drying to a moisture content of 15 to 25% by weight with hot air at 50 to 60 ° C;
Supplying moisture to the secondary dry mudguard root for 1 to 3 minutes;
Covering or covering the Gaetbangpung root supplied with moisture with a cloth, and wrapping or covering with aluminum foil on it, followed by tertiary drying to a water content of 10 to 15% by weight with hot air at 40 to 50 ° C; And
Cutting the tertiary dry mugwae wind root; Method of manufacturing a mugwae wind root containing steam. The method according to claim 1,
After the step of steaming, the method of manufacturing a mud breeze root steaming tea, characterized in that the steaming is stopped and left as it is for 30 to 100 minutes. delete delete delete The method according to claim 1,
The method of manufacturing a mud breeze root steamed tea, characterized in that the water supplied to the secondary dry mud breeze root is water vapor or water heated to 60-70 ° C. delete