KR102202852B1 - Method for producing ssangwha tee and ssangwha tee produced by using same - Google Patents

Abstract

The present invention relates to a method for preparing traditional black herbal tea (ssanghwacha), which is configured to detoxify each ingredient and use the same so as to minimize side effects of herbal medicines with cold nature among herbal medicines for traditional black herbal tea (ssanghwacha), and traditional black herbal tea (ssanghwacha) prepared thereby. According to the present invention, the method for preparing traditional black herbal tea (ssanghwacha) comprises: a Lycium chinense detoxifying step of stir-frying Lycium chinense by low heat or medium heat until a surface of Lycium chinense has a yellowish color; a Paeonia japonica detoxifying step of immersing Paeonia japonica in alcohol and stir-frying the Paeonia japonica by low heat or medium heat; a Levisticum officinale detoxifying step of immersing Levisticum officinale in used water from washing rice containing vinegar for a predetermined time and drying the Levisticum officinale; an Astragalus propinquus detoxifying step of immersing Astragalus propinquus in honey and stir-frying the Astragalus propinquus by low heat or medium heat until the Astragalus propinquus has a yellowish color; and a traditional black herbal tea (ssanghwacha) preparing step of boiling a medicine mixture obtained by mixing water with medicines including the stir-fired Lycium chinense, the stir-fired Paeonia japonica, the stir-fired Astragalus propinquus, the dried Levisticum officinale, Glycyrrhiza uralensis, Cinnamomum verum, Angelica gigas, jujube, ginger, Rehmannia glutinosa, and Dimocarpus longan Loureiro in a predetermined ratio in a boiling pot at a predetermined temperature for a predetermined time.

Description

Method for producing traditional Ssangwha tea and traditional Ssangwha tea produced by using it{Method for producing ssangwha tee and ssangwha tee produced by using same}

The present invention relates to Ssanghwa tea, and more specifically, contains extracts of licorice, cinnamon, goji, angelica, jujube, count peony, ginger, sukjihwang, longan hut shell, cheongoong, astragalus, and honey mixture as an active ingredient and packaged by unit The present invention relates to a method of manufacturing a traditional Ssanghwa tea that can be preserved for a long period of time without deterioration of Ssanghwa tea and consumed when necessary, and a traditional Ssanghwa tea manufactured using the same.

According to the current trend of beverage development, interest in various types of functional healthy beverages and teas that reflect modern people's interest in health rather than simple palatable beverages in the past is attracting attention.

In the case of such functional beverages or teas, the focus on functional beverages is how to properly harmonize functionality and palatability, as the palatability deteriorates and consumers do not receive favorable response.

On the other hand, various types of teas, such as ginseng tea, Gugija tea, Ogapi tea, and Cassia tora tea, are known as teas containing herbal herbal medicines as the main component, and the types are increasing continuously.

However, these conventional herbal herbal teas are mostly single-component herbal medicines as the main component, and are being consumed by some consumers due to their own pharmacological action and anticipation, which are known to possess the herbal medicines that form the main component of tea. However, in terms of palatability, it is not as popular as coffee or green tea, so most of the consumers are limited to the elderly, and it is not possible to drink widely from the young to the elderly.

On the other hand, ssanghwa tea (雙和茶) is a tea that is boiled using various types of bark, leaves, stems, fruits, roots, etc., and is derived from ssanghwa-tang. It is widely known.

Such Ssanghwa Tea is made to be drinkable as a lighter tea than Ssanghwa-tang, which is a hot medicine that produces a strong medicinal ingredient to supplement the insufficient energy.Ssanghwa-tang has the effect of warming the body and improving physical strength, while increasing the water content and having a deep taste. It is made by reinforcing palatability so that it is easy to drink by excluding some of the flavor and fragrance.

On the other hand, such Ssanghwa tea has been manufactured and sold in various ways from the past, and is usually made into a liquid form like a bath or powder as in Korean Patent Laid-Open No. 10-2003-0037929 so that it can be easily burned and drunk. .

However, such powdered tea has the advantage that it can be teased or easily burned in water, but it is difficult to properly control the amount of water and it is difficult to always produce the same taste and aroma, so there is a limit to continuously supplying it to a number of herbal cafes. .

In addition, non-starchy carbohydrates contained in the conventional medicines of Ssanghwa tea are woven into a complex structure with soluble fibers such as Cellulose, Pectin, and Xylan, and proteins (or peptides) of medicinal plants. Therefore, non-soluble fiber such as lignin, hemicellulose, and wax layer, which acts as a wall (warehouse) to protect the drug, has a limit in extracting the drug substance with the conventional decoction method.

In addition, since the pH of the conventional Ssanghwa tea is acidic in the range of 3.0 to 3.5, excessive dose could be a factor that acidifies the tissues and cells of the human body.

Republic of Korea Patent Publication No. 10-2003-0037929 (published on May 16, 2003) Republic of Korea Patent Publication No. 10-2016-0014076 (published on February 5, 2016) Republic of Korea Patent Publication No. 10-2016-0013229 (published on February 3, 2016)

The present invention was conceived to solve the above-described problems, and to provide a traditional Ssanghwa tea manufacturing method that can be used by neutralizing residual pesticides contained in Ssanghwa tea herbal medicines or toxic components of the medicine itself, and a traditional Ssanghwa tea manufactured using the same. will be.

Another object of the present invention is to provide a method of manufacturing a traditional Ssanghwa tea that can be used by legislation so as to minimize the side effects of each Ssanghwa tea herbal medicine having a cold nature as much as possible, and a traditional Ssanghwa tea manufactured using the same.

Another object of the present invention is a method for preparing a traditional Ssanghwa tea that can mix warm cinnamon and ginger at an optimal dose in order to improve the disadvantages of a plurality of medicinal materials having cold properties among Ssanghwa tea herbal medicines, and prepared using the same. It is to provide a traditional pair of cars.

An additional object of the present invention is to provide a method of manufacturing a traditional Ssanghwa tea that can improve the extraction yield of the medicinal ingredients contained in the non-soluble fiber contained in each Ssanghwa tea herbal medicine, and a traditional Ssanghwa tea manufactured using the same. .

Another additional object of the present invention is to provide a method of manufacturing a traditional Ssanghwa tea having a weakly acidic pH of 4.0 to 5.0, such as well-cooked kimchi, and a traditional Ssanghwa tea manufactured using the same.

The method of manufacturing a traditional Ssanghwa tea according to the object of the present invention includes medicinal materials including licorice, cinnamon, wolfberry, angelica, jujube, white peony, ginger, sukjihwang, longan hut shell, cheongoong, hwanggi, cut into a certain size. Washing after being immersed in washing water for neutralizing pesticides for a certain period of time, but the washing water is rice water containing less than 5 parts by weight of vinegar based on 100 parts by weight of the total washing water, or baking soda: vinegar: water is 0.5:0.5 A drug neutralization step of mixing and using in a weight ratio of :9, immersing the washed medicinal material in pre-prepared boiling water for a certain period of time and then removing it and drying it; In order to promote the decomposition of the medicine that has passed through the neutralization step of the medicine, the medicine and the pre-prepared wheat skin powder enzyme are put in water at 45 to 55°C, soaked for a predetermined period of time, and then removed; Gojija legislative step of roasting wolfberry that has gone through the decomposition promotion step over low or medium heat so that the surface has a yellowish color; Counting peony legislation step of roasting over low or medium heat after making the county peony passed through the decomposition promotion step in liquor; A cnidium legislative step of immersing the cinnamon through the decomposition promoting step in ginger juice for a certain period of time and then drying it; Hwanggi legal step of roasting over low or medium heat so that the surface of the Hwanggi, which has undergone the decomposition promotion step, is smeared with honey and then the surface has a yellowish color; The gugija, the earl, the cinnamon, the hwanggi, and the licorice, the cinnamon, the angelica, the jujube, the ginger, the sukjihwang, the longan husk husk and the water, respectively, which have undergone the legal step Ssanghwa tea manufacturing step of decoating the medicinal material mixture mixed at a preset weight ratio to a preset temperature for a predetermined time in the Tanggi, wherein the cinnamon and the ginger are 2.47 to 2.51 parts by weight based on 110 parts by weight of the medicinal mixture It is characterized in that it is mixed in proportions.

Here, the washing water is (1) rice water containing less than 5 parts by weight of vinegar based on 100 parts by weight of the total washing water, or (2) baking soda: vinegar: water is mixed in a weight ratio of 0.5:0.5:9 It is preferable to use washing water.

Here, the mixing ratio of the medicinal materials in the Ssanghwa tea manufacturing step is 0.38 to 0.42 parts by weight of licorice, 1.79 to 1.83 parts by weight of cinnamon, 0.49 to 0.53 parts by weight of wolfberry, 0.79 to 0.83 parts by weight of Angelicae, and jujube based on 115 parts by weight of the medicinal mixture. The ratio of 0.52 to 0.56 parts by weight, 0.79 to 0.83 parts by weight of earl, 0.66 to 0.70 parts by weight of ginger, 0.79 to 0.83 parts by weight of Sukjihwang, 2.70 to 2.74 parts by weight of longan stalk, 0.38 to 0.42 parts by weight of Chunkyi, 0.38 to 0.42 parts by weight of Astragalus It is preferably mixed with.

The manufacturing method of a traditional Ssanghwa tea according to another object of the present invention includes each of licorice, cinnamon, goji, angelica, angelica, seeds removed jujube, earl, ginger, sukjihwang, longan stalk, cheonggung, and hwanggi. A medicinal neutralization step 210 of immersing the medicinal material in the washing water for neutralizing the pesticide component for 1 to 2 hours and then washing, and immersing the washed medicinal material in the pre-prepared boiling water for 1 to 2 hours and then drying it; Gojija legislative step 220 of roasting the wolfberry over low or medium heat so that the surface of the wolfberry has a yellowish color; Counting step 230 of roasting the count peony in makgeolli or soju and roasting it over low or medium heat; Chungoung legal step 240 of immersing the cnidium in rice water containing 5 parts by weight of vinegar for 1 to 2 hours and drying, or immersing the cinnamon in pre-prepared ginger juice for 1 to 2 hours and drying; Hwanggi legal process step 250 of roasting the Astragalus over low or medium heat so that the surface of the Astragalus becomes yellowish after being smeared with honey; The medicinal material and water including the licorice, the cinnamon, the wolfberry, the angelica, the jujube, the baekjak, the ginger, the sukjihwang, the longan hut shell, the cheonggung, the hwanggi Including Ssanghwa Tea manufacturing step 260 of adding a predetermined weight of honey in the process of decoating the herbal mixture mixed at a weight ratio of 2.0 to 2.5:8 for 7 to 9 hours at a temperature of 100 to 110°C in a hot water and cooling it to room temperature. And; When roasting the gugija, the county peony, and the hwanggi, the moisture content is at least 14% or less.

Here, it is preferable to smudge the count peony into the makgeolli or soju in the step of legislating the count peony until it bends like a stiff, non-breakable, soft candy when the count peony is poured.

In addition, it is preferable to add ginger to stir-fry with the makgeolli or soju, and stir-fry the earl and ginger in a weight ratio of 1:0.5.

In addition, the mixing ratio of the herbal medicines of Ssanghwa tea in the manufacturing step of Ssanghwa tea is 0.38 to 0.42 parts by weight of licorice, 1.79 to 1.83 parts by weight of cinnamon, 0.49 to 0.53 parts by weight of wolfberry, 0.79 to 0.83 parts by weight of angelica, 0.52 to 0.56 parts by weight of jujube, 0.79 to 0.83 parts by weight of earl, 0.66 to 0.70 parts by weight of ginger, 0.79 to 0.83 parts by weight of Sukjihwang, 2.70 to 2.74 parts by weight of longan stalk, 0.38 to 0.42 parts by weight of Chungo, 0.38 to 0.42 parts by weight of Astragalus It is preferable that the honey is mixed in a ratio of 9 to 12 parts by weight.

Here, the browning shoots that have been washed in advance are cut to a preset size and dried naturally, and the roasting process of roasting and cooling for a preset period of time over low or medium heat is repeated many times to produce dried brown onions to have a water content of at least 14%. Step 270; Brownyong tea manufacturing step 280 of making brownyong tea cooled to room temperature after boiling the dried brown dragon and water at 80-90°C for 1 to 2 hours in a hot water heater; It is preferable to further include a browning tea mixing step 290 in which the browned tea and the browned tea mixed in a weight ratio of 0.4 to 0.6:10.0 are decoated in a hot water at a temperature of 100 to 110°C for 1 to 2 hours.

Here, the ginger juice is, the step of making a ginger juice by using a juicer to juice pure ginger; Putting the juiced pure ginger juice in a container to sink the starch contained in the ginger; A mixture of pure ginger juice filtered from starch and organic sugarcane raw sugar in a ratio of 1:1 to the weight of the mixture is put in a heating container, boiled for 4 to 5 hours at 100 to 110°C, and then cooled to room temperature. It is desirable.

The manufacturing method of the traditional Ssanghwa tea according to another object of the present invention includes each of licorice, cinnamon, goji, angelica, jujube, bark, ginger, sukjihwang, longan hut shells, cheonggung, hwanggi, cut to a certain size. A drug neutralization step 110 of immersing the medicinal material in washing water for neutralizing the pesticide component for a certain period of time and then washing, immersing the washed medicinal material in pre-prepared boiling water for a certain period of time and then drying it; Gojija legislative step 120 of roasting the wolfberry over low or medium heat so that the surface of the wolfberry has a yellowish color; Counting step 130 of roasting the earl in low or medium heat after making the earl with alcohol; Chungoong legislative step 140 of immersing the cinnamon in rice water containing vinegar for a certain period of time (at least 30 minutes or more) and then drying it, or immersing it in ginger tea for a certain period of time (at least 30 minutes or more); Hwanggi legislation step 150 of roasting the Astragalus in low or medium heat so that the surface has a yellowish color after making the Hwanggi smeared with honey; Pre-set weight ratio of the medicinal materials and water including the roasted wolfberry, the roasted countenium, the roasted hwanggi, the dried cinnamon, the licorice, the cinnamon, the angelica, the jujube, the ginger, the sukjihwang, and the longan husk husk It includes a Ssanghwa tea manufacturing step 160 in which the mixed medicinal mixture is heated to a preset temperature for a predetermined period of time in a steamer; In the step of preparing the Ssanghwa tea, the cinnamon and the ginger are mixed in a ratio of 2.47 to 2.51 parts by weight based on 110 parts by weight of the herbal mixture.

As described above, the method of manufacturing a traditional Ssanghwa Tea according to the present invention and a traditional Ssanghwa Tea manufactured using the same have the following effects.

First, it can be used by neutralizing residual pesticides contained in Ssanghwa tea herbal medicines or toxic components of the medicine itself, so that the safety of Ssanghwa tea herbal medicines can be verified once more.

In addition, it is possible to minimize the occurrence of side effects caused by taking the traditional Ssanghwa-tang because each of the herbal medicines of Ssanghwa tea can be legally used to minimize the side effects of the cold-natured herbal medicines.

In addition, in order to improve the shortcomings of a plurality of medicinal herbs having cold properties among Ssanghwa tea herbal medicines, cinnamon and ginger having warm properties can be mixed at an optimal dose, so that the Ssanghwa tea according to the present invention has the best medicinal mixing ratio so that it has warm properties as a whole. Can be implemented.

In addition, by hydrolyzing carbohydrates and proteins that trap drugs, it is possible to improve the extraction yield of the drug substance contained in the insoluble fiber contained in each Ssanghwa tea herbal medicine.

In addition, Ssanghwa tea can be manufactured to have an acidity of pH 4.0 to 5.0, the same as kimchi, so it has the ability to remove acidic waste products and has anti-oxidation (SOD) anti-aging effects, and alkalizes the human body to prevent diseases, and blood lymphatic. It is expected to be of great help to fundamentally cure and prevent diseases by alkalizing the fluid in the colon.

Accordingly, the taste and aroma of the existing Ssanghwa tea can be preserved while minimizing the rejection of the herbal medicine of Ssanghwa tea itself, so that anyone of all ages can drink while minimizing the rejection or side effects of herbal medicines.

1 is a view for explaining a manufacturing procedure of a traditional pair of cars according to an embodiment of the present invention.

Hereinafter, with reference to the accompanying drawings will be described in detail a preferred embodiment of the manufacturing procedure of a traditional pair of cars according to the present invention.

Before describing the specific manufacturing procedure below, each of the medicinal materials used in the manufacturing procedure of the traditional Ssanghwa tea according to the present invention will be described as follows.

(1) licorice

Licorice, the scientific name is glycyrrhiza uralensis FISCH. The roots are dried and used as a herbal medicine, but because the taste is sweet, it is called licorice.

Licorice removes the toxicity of all medicinal materials, and is well formulated with all drugs to neutralize the effect. Therefore, it is used together with medicinal herbs and medicinal materials to harmonize the medicinal materials and multiplies their functions and effects.

It was once used as a sweetener because of the sugar content of 50 times the sugar content, and chewing or sucking the root relieves sore throat, and it is known to be useful as a cold medicine because it relieves symptoms of a cold, and is known to be effective for constipation. have.

(2) cinnamon

It is a medicinal material made from the bark of saengdal tree (天竹桂, Cinnamomum japonicum SIEB.), an evergreen tree belonging to the camphor family. The taste of the medicine is spicy and sweet, and the yakseong is eager.

Since cinnamon activates the function of the stomach and intestines, it is widely used for abdominal pain, diarrhea, etc., caused by a digestive disorder due to a full digestive system or a full stomach. In addition, it reacts quickly to vomiting caused by a full stomach. And it stops quadriplegia and pain due to wind-haengseong (風濕性), and is widely applied to sore neuralgia and joint diseases as the back or knee is cold and cold.

In addition, it may improve symptoms of bleeding after childbirth or bleeding in old dysentery and feces. In addition, it is highly effective in symptoms of kidney function decline, and is used in diseases where cystitis frequently occurs as the lower abdomen is cold.

(3) Gugija

Gugija (枸杞子) is said to be called 枸杞(Gogi) by combining the two letters because the thorns are similar to the stalk tree (formerly 枸) and the stem is similar to the willow tree (杞).

Gugija has almost no smell, astringent, and slightly sweet and cold. [甘寒] It is dizzy, has no strength in the back and knees, and is used when a man is well-groomed and prevents pregnancy. Eum and blood become weak, so your face becomes yellow and your hair becomes white, and it is effective for sleeplessness and small thirst. It is also used for long seawater due to weak disposal.

As a pharmacological action, nonspecific immunity enhancing action, hematopoietic action, cholesterol lowering action, anti-fatty liver action, blood pressure lowering, blood sugar lowering, growth promotion, anticancer action, etc. have been reported.

(4) Angelica

Angelica gigas (Angelica gigas) has a mild yakseong, sweet taste and bitterness, contains aromatic essential oils, sudang, vitamin E, etc., and its pharmacological effects on the blood and hematopoietic system, on the uterus, on the cardiovascular system, It is used for immune system action, analgesic action, anti-inflammatory action, antibacterial action, liver function protection, anticancer action, and hematopoietic action, whereas angelica is used to contract the uterus, so pregnant women should refrain from taking angelica. , Those who have diarrhea or loose stools due to congenital poor intestine or poor digestion should refrain from taking them. When hanging angelfish with jujube, if the jujube seeds are contained together, it produces a strong sour taste and the effect of sleeping pills, and if you want to eat angelica with jujube, side effects can be reduced by adding jujube together.

(5) jujube

Jujube tastes sweet, has no poison, protects the five intestines, helps 12 gyeongmaek, and helps the harmony of various medicinal materials. The surface of jujube is reddish brown, elliptical, 1.5~2.5cm long, and has a sweet taste when ripened red.

Jujube seeds are used as a natural sleeping agent by relaxing nerves to help you sleep well. Dietary fiber adsorbs carcinogens and discharges them out of the body, and beta-carotene contained in jujube removes poison from harmful active oxygen in the body. As it is effective, it is effective in anti-aging.

In addition, it strengthens the digestive system and restores the internal function to make the stomach feel comfortable and revitalizes the stomach, boosts appetite, and is a warm food that is good for the treatment of women's poor circulation and helps blood circulation to help the hands and feet It is said to be good for people who are cold to eat.

(6) Count Peony

Count peony is a dried root of Paeonia lactiflora PALL, a perennial herb belonging to Ranunculaceae. Its nature is cold, has a peculiar odor, and taste is slightly sweet at first, then astringent and slightly bitter.

The main ingredients of the earl are phenolic (phenolfluorine/phenine) and tannins. Here, paeoniflorin is one of the main constituents of medicinal herbs isolated from paeonia lactiflora. Paeoniflorin has antiandrogenic properties. Paeoniflorin inhibits the production of testosterone and enhances the activity of aromatase, an enzyme that converts testosterone into estrogen.

The pharmacological action of the earl medicine has the effect of positive blood milk, moderate finger pain, and hyponeumonia, and is used to treat symptoms such as thoracic zygomatic pain, sari abdominal pain, self-limiting limit, umheo fever, menstrual relief, congestion, and lobster. Due to its cold nature, side effects may occur when taking those who have a poor body or severe coldness.

(7) Ginger

Ginger is the root of the ginger (Zingiber officinale Roscoe), a perennial vegetable of the Zingiberaceae family, native to tropical Asia, and is widely cultivated in warm regions. In oriental medicine, dried rootstock is used as a medicinal material. Ginger cures chills, fever, headache, vomiting, seawater, and phlegm caused by colds. It is also effective for abdominal pain due to food poisoning, diarrhea, and stomachache. . As a pharmacological action, gastric juice secretion promotion, digestion enhancement, heart excitation, blood circulation promotion, and inhibition have been reported.

The main treatment symptoms include chills, fever, despair, dry mouth, vomiting, abdominal pain, diarrhea, loss of appetite, and food poisoning. Health (乾薑) is a strong hot action, in addition to the utility of ginger, treats coldness in the lower back and legs, and treats frequent urination when it is cold.

(8) Sook Ji-hwang

Sukjihwang has a sweet yet bitter taste and has a warm nature, and while saengjihwang is made with 9 saengjihwang, saengjihwang has a cold nature. The surface of Sukjihwang is moist and contains a lot of essence, so it has a sticky viscosity.

The pharmacological action of Sukjihwang has the effect of consonant blood and ikjeongjin, and is effective in gansinumheo, yoseulsanyeon, osteojeungjoyeol, dohanyujeong, heat-resistant sogal, blood heoheowihwang, shim nymph, menstrual relief, bungruha fever, hyeonhun, tinnitus, frequent jobaekyi On the other hand, it is used to treat symptoms, but if Soeumin takes it, it may cause indigestion and diarrhea, so people with moderate abdominals and people with frequent diarrhea should use it with caution. In addition, there are many nutrients and oily, and long-term use may cause digestive problems, causing side effects such as diarrhea and abdominal pain, so those who have no appetite and cannot digest and who have diarrhea should take it carefully. Eating Sukjihwang and ginger together helps digestion and makes the stomach comfortable.

(9) Longan stalk

Yongan literally means dragon's eye, and it is named because the fruit looks like the eye of an animal, and the aril that corresponds to the skin of the fruit is thick. The texture is soft, sticky, has a sweet taste, and has a unique scent, so it is also used as a snack. It grows or grows in subtropical regions such as China, Japan, Taiwan, and India.

This medicine has a slightly peculiar smell, sweet taste, and warm nature. [甘溫] Yonganyuk is used when the heart beats irregularly due to excessive thoughts, forgetfulness, insomnia, indigestion, and loose stools. It is used when there is no energy after illness and cannot control anemia, boredom, and sweat, and when postpartum gi and blood is weak and swelling occurs.

Pharmacological action includes scabies suppression, tonic action, antioxidant action, and immune function activation.

There are irregular flakes that are vertically ruptured, and usually several are sticky. The outer surface is dark reddish brown or blackish brown and translucent. One side is wrinkled and uneven, the other side is shiny and vertically wrinkled. The vagina is soft and sticky. When immersed in water, it forms a petal shape of 3 to 4 pieces, and the flesh is light yellowish brown.

(10) Heavenly Palace

Chungoong is a medicinal herb that has a warm nature, very taste, and no poison from the dried roots of Cnidium officinale MAKINO, a perennial herb belonging to the Umbelliferae. Essential oils (ligustilide, cnidilide, senkyunolide, butylphthalide, butylidenephthalide) are the main ingredients of Chungoong. If processing to reduce essential oils, side effects such as headaches can be reduced. On the other hand, since the nature of the cheonggung is warm, if a person with a lot of heat in the body eats a lot of cheonggung, headaches and nausea may occur, and if it is more severe, dizziness and depression have also been reported, so be careful. In particular, pregnant women or those with excessive menstrual bleeding should avoid ingestion. If you experience symptoms such as headache when ingested in small amounts, it may not match your constitution, so it is advisable to stop taking it.

(11) Astragalus

Astragalus is the dried root of Astragalus membranaceus BUNgE, a perennial herb belonging to the leguminosae, and is said to be warm and non-toxic in nature.However, by heat treatment, calicosine (Isoflavonoid), a major indicator of Astragalus, is Calycosin) and formononetin content is increased by 2.8 to 4.3 times by heat treatment 1 to 3 times. On the other hand, Astragalus must be taken with caution if the person has a lot of heat in the body, and symptoms such as abdominal pain, diarrhea, and headache may appear when excessive intake, so it is reported that people with high blood pressure can increase blood pressure. On the other hand, in Sasang Medicine, Hwanggi is considered a good medicinal for Soeumin, and it is said that when Taeeumin consumes Hwanggi, he gains weight, loses sweat, and causes stuffiness in the chest.

(12) honey

Honey generally has a moisture content of 17% and a specific gravity of 1.41. Most of the solids (83%) are made up of almost the same amount of fructose and glucose as sugar, and sucrose is about 2%.

It is effective for hematopoietic action and constipation in patients with anemia. It is effective as an internal medicine for anemia, lung disease, heart disease, nervous breakdown, and tapeworm medicine when the amount of milk secretion of the mother is low, such as phlegm, cold, gastrointestinal disease, constipation, and mother's milk secretion.

In addition, honey is used as an additive for pediatric medicines and as an additive for other medicines, and is quite widely used as a nutritional supplement for obesity and the elderly.

(20) Galyong

Arrowroot (galyong) is a perennial vine attached to the legume family. It is like a mountain or valley in various places in Korea, but it is commonly grown. Few people know how good the efficacy of arrowroot sprouts, which grows steadily when going to the fields or mountains from early spring to summer, is known as galyong (葛茸) because in the old days, “young sprouts of arrowroots are better than wild ginseng and more effective than antlers.” So, the old people used it as a medicine to revitalize the body. Arrowroot is a vine-like broad-leaved tree with fallen leaves, and the stem has green or brown hairs.

The craving is great for the bronchi, and it is also great for growing children. Moreover, it shows excellent efficacy in women's osteoporosis and arthritis. It is also effective in relieving hangovers because it is effective in the liver that has been deteriorated by excessive drinking. Fermented brown tea is known to be effective in relieving osteoporosis, arthritis, hangover, insomnia, shoulder pain, improving liver function, improving skin, and preventing aging.

(21) Eoseongcho

Eoseongcho smells so bad that it has a Chinese character name. In particular, the name'Eoseongcho' was given that the smell of rubbing the leaves is just like fishy smell. Originally used in oriental medicine, it can be seen as a kind of anti-inflammatory, mainly applied to inflammatory diseases such as skin, urinary, and respiratory. In fact, the active ingredient also contained a lot of antibacterial ingredients. However, it is not originally a medicinal material with such a high preference, and as a medicinal herb, only the above-ground parts are used, the roots are not digged, and the flowers are collected in summer. Purslane, which has much tougher life and stronger medicinal properties than Eoseongcho, is sometimes used as a substitute for Eoseongcho. It smells less painful than Eoseongcho.

Hereinafter, a detailed description of the manufacturing procedure of a traditional pair of cars according to a preferred embodiment of the present invention is as follows.

[Medicine neutralization step] (Fig. 1 110 step)

First, 1~2 in washing water to neutralize the pesticide components of medicinal materials including licorice, cinnamon, goji, angelica, seed-removed jujube, count peony, ginger, sukjihwang, longan husk, cheonggung, and hwanggi. Soak for an hour and wash.

Here, as the washing water, rice water containing less than 5 parts by weight of vinegar relative to the total weight is used, or baking soda: vinegar: water is mixed in a weight ratio of 0.5:0.5:9 in case the rice water is not prepared. It is preferable to use. Such washing water neutralizes pesticides and toxic substances remaining on the surface of the medicine to some extent.

However, since there is a limit to reducing the strong aroma and toxic substances contained in the medicinal material simply by immersing the Ssanghwa tea herbal medicine in washing water and washing it, in a preferred embodiment of the present invention, the washed medicinal material is placed in boiling water of 100 to 110°C or higher. Soak for ~20 minutes, then take out and use.

The reason why Ssanghwa tea herbal medicines are immersed in boiling water for a certain period of time without decoction as described above and then dried is because the medicines are cut to a certain size in advance. This is to prevent leaving.

[Ssanghwa Tea Herbal Medicine Decomposition Promotion Step]

On the other hand, the washed medicinal material and the prepared wheat bark powder enzyme are put in warm water (45 ~ 55 ℃), soaked for a certain period of time (1 ~ 2 hours), and then can be taken out and used.

Here, wheat bran (wheat bran) powder enzyme is a powdered enzyme that is dried by inoculating Aspergillus awamori vas usami, an aspergillus genus, after steaming wheat bran for a certain time.

As such, the reason for using wheat bark powder enzyme is reducing sugar and starch (anylose and starch) that can be soluble by heat among carbohydrates, which are the most common ingredients among carbohydrates, proteins, and fats that make up the medicinal material centered on plants. Starch-like polysaccharide containing amylopectin), as well as non-starch polysaccharide containing non-soluble fibres such as lignin, hemicellulose, and wax layer. This is for easy extraction.

In addition, many types of pharmacological ingredients include essential oils, but there are also many cases of polar saccharides. The saccharides of these medicinal ingredients are also hydrolyzed by enzymes, thereby enhancing the medicinal efficacy and fundamentally trapping carbohydrates and proteins. Hydrolysis can improve the extraction yield of the drug substance.

In addition, in the present invention, Aspergillus awamori vas usami was inoculated into wheat bark to obtain wheat bark powder enzyme. It can also be used. These fungi are inoculated into raw materials such as wheat bark as a single species to produce various enzymes that degrade starch-type carbohydrates, non-starch-type carbohydrates, proteins, etc., and it is also possible to use a single or a mixed form of coenzyme.

[Gogija Legislation Stage] (Fig. 1 120 stage)

The wolfberry is roasted over low or medium heat in a stir-fry pan without oil so that the surface of the wolfberry has a yellowish color, and it is preferable to roast the wolfberry so that the moisture content of the wolfberry is at least 14% or less.

The reason why gojija is roasted with a yellowish surface like this is to change the cold nature of Gojija itself to have a warm property so that those who are sensitive to gojija ingredients do not have diarrhea or abdominal pain when taking it.

[Counterpillar Legislation Stage] (Fig. 1 130 stage)

It is preferable to stir-fry over low or medium heat in a stir-fry pan that does not use oil after simmering the earl peony with liquor such as makgeolli or soju. It is preferable that the water content of the earl is at least 14% or less.

At this time, it is desirable to smear the earl peony over makgeolli or soju, until it bends like a stiff, non-breakable, soft candy when the earl is poured.

In this way, the reason why the earl is used by smearing alcohol such as makgeolli or soju is to change the cold nature of the earl to have warm properties so that those who are sensitive to the component of the earl will not have diarrhea or abdominal pain when taking it.

In addition, when you stir-fry Baek peony or soju with makgeolli or soju, you can add ginger and stir-fry.If you mix Baek peony and ginger in a weight ratio of 1:0.5 and stir-fry, Baek peony will have a warm property, as well as a little bitter bitterness, can be neutralized.

[Cheongung Legislation Stage] (Fig. 1 140 stage)

It is preferable to immerse the cheonggung in rice water containing 5 parts by weight of vinegar relative to the total weight for 1 to 2 hours and then dry it for use, or use the cheonggung after immersing it in pre-prepared ginger juice for 1 to 2 hours and then dry.

The reason for enacting the cheonggung is that the nature of cheonggung is warm, so when taking it by a person who is sensitive to cheonggung among people with a lot of heat, it minimizes the occurrence of symptoms such as headache, nausea, and in more severe cases, dizziness and depression. It is to do.

Here, as for ginger juice, a certain amount of pure ginger is juiced using a juicer to make an undiluted ginger, put the juiced pure ginger juice in a container to sink the starch contained in the ginger, and then the pure ginger juice and organic A ginger juice mixture obtained by mixing raw sugar cane sugar in a ratio of 1:1 to the weight is put in a heating container, boiled for 4 to 5 hours at 100 to 110°C, and then cooled to room temperature to prepare.

[America's Legislation Stage] (FIG. 1 150 Stage)

After simmering Astragalus in a certain amount of honey, fry it over low or medium heat in a frying pan without oil so that the surface has a yellowish color, and it is preferable to fry it so that the moisture content of the earl is at least 14%.

The reason why Astragalus is roasted yellowish on the surface of Astragalus is because the content of Calicosin and Formononetin among isoflavonoids, which are the main indicators of Astragalus, is reduced by heat treatment to 2.8 times. It is not only to increase ~ 4.3 times, but also to minimize the occurrence of symptoms such as abdominal pain, diarrhea, or headache that appear when a person sensitive to Astragalus takes it.

[Ssanghwa Tea Manufacturing Step] (Step 160 in Fig. 1)

Then, medicinal materials including licorice, cinnamon, goji japonica, angelica, jujube, earl peony, ginger, sukjihwang, longan husk, cheongoong, and hwanggi, which have gone through the neutralization and legal stages of the medicinal materials, are put in the medicinal herb pouch of the micropore, then the medicinal materials and water The herbal mixture mixed at a weight ratio of 2.0~2.5:7.5~8 is decoated in a steamer at a temperature of 110~120℃ for 4~5 hours, and the honey is added in a preset weight in the process of cooling it to room temperature.

At this time, when the medicinal material mixture is decoctioned, a process of removing steaming 3 to 4 times for 8 to 10 minutes each can be added.This is to discharge impurities contained in each medicinal material in the medicinal material mixture to the outside along with the seaweed through this steaming process. .

Here, the herbal medicine of Ssanghwacha is 0.38 to 0.42 parts by weight of licorice, 1.79 to 1.83 parts by weight of cinnamon, 0.49 to 0.53 parts by weight of wolfberry, 0.79 to 0.83 parts by weight of Angelicae, 0.52 to 0.56 parts by weight of jujube, and about 0.79 to 0.83 parts by weight of earl. Part, 0.66 to 0.70 parts by weight of ginger, 0.79 to 0.83 parts by weight of Sukjihwang, 2.70 to 2.74 parts by weight of longan husk, 0.38 to 0.42 parts by weight of Chungo, 0.38 to 0.42 parts by weight of Astragalus, and 9 to 12 parts by weight of honey desirable.

Here, it is preferable that cinnamon and the ginger are mixed in a ratio of 2.47 to 2.51 parts by weight based on 110 parts by weight of the medicinal mixture in the manufacturing step of Ssanghwa tea. The reason is that the finished Ssanghwa tea has a weakly acidic acidity within the range of pH 4.2 to 4.8, yet has a lot of warm ingredients (Yang Gi-un) overall.

[Galyong tea manufacturing stage]

On the other hand, the process of mixing brown tea with Ssanghwa tea manufactured above can be added.There are a number of roasting processes of cutting and naturally drying the previously washed brown dragon sprouts to a preset size, and roasting and cooling for a preset time over low or medium heat. Repeated times to make dried brown dragon so that the moisture content is at least less than 14%, and then boil the dried brown dragon and water at a temperature of 100~110℃ in a hot water at a ratio of 2:8 to the total weight for 1~2 hours and then to room temperature. It would be possible to make cold brown tea, and to make brown tea by decoating a mixture of brown tea and Ssanghwa tea in a weight ratio of 0.4~0.6:10.0 in a hot water at 100~110℃ for 1~2 hours.

When the medicinal materials according to the present invention are added in less than a predetermined ratio when mixing, the efficacy of each medicinal material does not come out, so that the efficacy of the medicinal material may not be properly exhibited, but rather the taste and aroma may fall and cause adverse effects, whereas the medicinal material If more than the specified ratio is added, the efficacy of each medicinal material is not suitable, and the ingredients of a specific medicinal material are strongly brewed, so that the efficacy of one medicinal material may be excellent, but the taste and scent are not harmonized so that consumers can feel as medicine. In addition, it can cause adverse effects, such as having a feeling of rejection.

[Filtration and aging step] (Fig. 1 170 step)

Then, filter the Ssanghwa tea cooled to room temperature 2 to 3 times with a filter of at least 800 mesh, and put it in a maturation container so that the taste and aroma of the traditional Ssanghwa tea can be deepened and the medicine is deepened. It is desirable to store and mature for 1 to 2 days.

Through this aging step, the pharmacological efficacy of Ssanghwa-tang medicinals is enriched, and the bitter and astringent taste and toxicity that may be present are removed, and at the same time, a pre-treatment process that brings out a deep taste and aroma favored by all men and women of all ages.

At this time, it is preferable to set the aging temperature to 13 to 16°C. When aging at a temperature of less than 13°C, there is a concern that bitter and bitter taste peculiar to the medicinal material remains, and deep taste and aroma are not sufficiently induced. As a result, there is no choice but to lengthen the aging period, and if the aging temperature exceeds 16°C, some active ingredients of the material beneficial to the human body may be destroyed or lost.

[Packing step] (Fig. 1 180 step)

In the packaging step, the traditional Ssanghwa tea, which has undergone filtering and aging steps, can be packaged using any of conventional liquid packaging methods such as pouch, plastic pack, PET bottle, and glass bottle, and in the present invention, it is easy to drink at a time and It is packaged in an amount of 100 to 120 ㎖ in an amount capable of maximizing the absorption power of the medicinal ingredient, and more preferably in an amount of 110 ㎖ using a pouch.

At this time, if the packaging volume of matured Ssanghwa tea is less than 100 ml, it is difficult to feel that you are drinking tea as a substitute for a beverage, and you may feel that there are few medicinal ingredients that can be consumed at once. The amount of tea to drink as a substitute can be a burden for the drinker.

[Sterilization step] (Fig. 1 190 step)

On the other hand, the traditional Ssanghwa tea, which has been packaged, is further subjected to high-temperature sterilization for about 60 seconds at a temperature of 110 to 120°C as needed.

By performing such a sterilization process, not only the air remaining inside the packaged product is discharged to the outside, but also bad components that have penetrated in the packaging step can be sterilized.

If such a sterilization process is performed at a high temperature for too long, there is a problem in that the taste of each medicinal material is destroyed and changed according to the change, so that the flavor of the Ssanghwatang itself cannot be felt. If the sterilization effect is insufficient, problems may occur in the product during storage.

The method of manufacturing a traditional pair of cars according to the present invention is described in more detail by the following examples, but the scope of the present invention cannot be limited thereto.

Example 1

Ssanghwacha herbal medicine is 0.40 parts by weight of licorice, 1.81 parts by weight of cinnamon, 0.51 parts by weight of wolfberry, 0.81 parts by weight of angelica, 0.54 parts by weight of jujube, 0.81 parts by weight of Earl, 0.81 parts by weight of Ginger, 0.81 parts by weight of Sukjihwang, Yongan Hut. After immersing a medicinal material containing 2.72 parts by weight of skin, 0.40 parts by weight of Chunkyul, and 0.40 parts by weight of Astragalus medicinal herbs in washing water for neutralizing pesticide ingredients for 1 to 2 hours, washing, and washing the washed medicinal material in pre-prepared boiling water for 1 to 2 hours After soaking, take out and dry.

Then, stir-fry Goji-ji over low or medium heat so that the surface has a yellowish color, stir-fry over low or medium heat, and stir-fry over low or medium heat after simmering the rice peony over makgeolli or soju, and stir-fry the cheonggung with 5 parts by weight of vinegar. Soak it for 2 hours and then dry it, or soak the cinnamon in ginger juice prepared in advance for 1 to 2 hours and then dry it. Smear the Astragalus in honey and fry over low or medium heat so that the surface becomes yellowish.

At this time, it is preferable to roast so that the moisture content is at least 14% or less when roasting Gugija, Earl and Hwanggi.

Next, a mixture of medicinal materials and water including licorice, cinnamon, goji japonica, angelica, jujube, earl herb, ginger, sukjihwang, longan husk, cheonggung, and Hwanggi in a weight ratio of 2.0 to 2.5: 7.5 to 8 was mixed in a water mixture of 110 in Tanggi. Decoction for 4 to 5 hours at a temperature of ~120℃, and 10 parts by weight of honey are added in the process of cooling to room temperature.

Subsequently, the Ssanghwa tea cooled to room temperature is filtered 2 to 3 times with a filter of at least 800 mesh, and stored in a aging room at a temperature of 13 to 16° C. for 1 to 2 days and aged.

Then, the completed traditional Ssanghwa tea is packaged in units of 110 ml using any of conventional liquid packaging methods such as pouches, plastic packs, PET bottles, and glass bottles.

Next, the packaged traditional Ssanghwa tea is sterilized at a high temperature for about 60 seconds at a temperature of 110 to 120°C.

Example 2

0.40 parts by weight of each licorice cut into a certain size relative to the total weight of the medicinal material, 1.81 parts by weight of cinnamon, 0.51 parts by weight of wolfberry, 0.81 parts by weight of angelica, 0.54 parts by weight of jujube, 0.81 parts by weight of Earl, 0.68 parts by weight of ginger, 0.81 parts by weight of Sukjihwang After immersing a medicinal material containing 2.72 parts by weight of boo, longan stalk 2.72 parts by weight, 0.40 parts by weight of Chungoong, 0.40 parts by weight of Astragalus, and 2.0 parts by weight of Eoseongcho in the washing water for neutralizing the pesticides, and then washing them, Soak in prepared boiling water for 1 to 2 hours, then remove and dry.

Then, stir-fry Goji-ji over low or medium heat so that the surface has a yellowish color, stir-fry over low or medium heat, and stir-fry over low or medium heat after simmering the rice peony over makgeolli or soju, and stir-fry the cheonggung with 5 parts by weight of vinegar. Soak it for 2 hours and then dry it, or soak the cinnamon in ginger juice prepared in advance for 1 to 2 hours and then dry it. Smear the Astragalus in honey and fry over low or medium heat so that the surface becomes yellowish.

At this time, it is preferable to roast so that the moisture content is at least 14% or less when roasting Gugija, Earl and Hwanggi.

Next, a mixture of medicinal materials and water including licorice, cinnamon, goji japonica, angelica, jujube, earl herb, ginger, sukjihwang, longan husk, cheonggung, and Hwanggi in a weight ratio of 2.0 to 2.5: 7.5 to 8 was mixed in a water mixture of 110 in Tanggi. Decoction for 4 to 5 hours at a temperature of ~120℃, and 10 parts by weight of honey are added in the process of cooling to room temperature.

Subsequently, the pre-washed browning sprouts are cut to a preset size and naturally dried, and the roasting process of roasting and cooling for a preset time over low or medium heat is repeated a number of times to make dried brownings so that the moisture content is less than 14%.

Then, dried brown onion (0.54 parts by weight) and water are mixed in a weight ratio of 0.54:5, boiled for 1 to 2 hours at a temperature of 100 to 110°C in a steamer, and then cooled to room temperature to make brown onion tea.

Subsequently, the Ssanghwa tea mixture obtained by mixing Galyong tea and Ssanghwa tea in a weight ratio of 0.5:10 is immersed in a hot water at a temperature of 100 to 110°C for 1 to 2 hours.

Subsequently, the browned Ssanghwa tea cooled to room temperature is filtered 2 to 3 times with a filter of at least 800 mesh, and stored in a aging room at a temperature of 13 to 16° C. for 1 to 2 days and aged.

Subsequently, the completed Galyong Ssanghwa Tea is packaged in units of 110 ml using any of conventional liquid packaging methods such as pouch, plastic pack, PET bottle, and glass bottle.

Subsequently, the packaged Galyong Ssanghwa tea is sterilized at a high temperature for about 60 seconds at a temperature of 110 to 120°C.

In the second preferred embodiment of the present invention, brown dragon tea was added to Ssanghwa tea prepared according to Example 1 to exert the efficacy of Ssanghwa tea deer antler, and in order to alkalize the pH of Ssanghwa tea, 10 times that of lemon and 12 times that of wine. Dalha dried Eoseongcho was used.

Example 3

Ssanghwacha herbal medicine is 0.40 parts by weight of licorice, 1.81 parts by weight of cinnamon, 0.51 parts by weight of wolfberry, 0.81 parts by weight of angelica, 0.54 parts by weight of jujube, 0.81 parts by weight of Earl, 0.81 parts by weight of Ginger, 0.81 parts by weight of Sukjihwang, Yongan Hut. After immersing a medicinal material containing 2.72 parts by weight of skin, 0.40 parts by weight of Chunkyul, 0.40 parts by weight of Astragalus medicinal herbs in washing water for neutralizing pesticide components for 1 to 2 hours and washing, 5 parts by weight of wheat skin powder enzyme per 100 parts by weight of medicinal material Soak in water for 1-2 hours, then take out and use.

Here, wheat bran (wheat bran) powder enzyme is a powdered enzyme that is dried by inoculating Aspergillus awamori vas usami, an aspergillus genus, after steaming wheat bran for a certain time.

Then, stir-fry Goji-ji over low or medium heat so that the surface has a yellowish color, stir-fry over low or medium heat, and stir-fry over low or medium heat after simmering the rice peony over makgeolli or soju, and stir-fry the cheonggung with 5 parts by weight of vinegar. Soak it for 2 hours and then dry it, or soak the cinnamon in ginger juice prepared in advance for 1 to 2 hours and then dry it. Smear the Astragalus in honey and fry over low or medium heat so that the surface becomes yellowish.

At this time, it is preferable to roast so that the moisture content is at least 14% or less when roasting Gugija, Earl and Hwanggi.

Next, a mixture of medicinal materials and water including licorice, cinnamon, goji japonica, angelica, jujube, earl herb, ginger, sukjihwang, longan husk, cheonggung, and Hwanggi in a weight ratio of 2.0 to 2.5: 7.5 to 8 was mixed in a water mixture of 110 in Tanggi. Decoction for 4 to 5 hours at a temperature of ~120℃, and 10 parts by weight of honey are added in the process of cooling to room temperature.

Subsequently, the Ssanghwa tea cooled to room temperature is filtered 2 to 3 times with a filter of at least 800 mesh, and stored in a aging room at a temperature of 13 to 16° C. for 1 to 2 days and aged.

Then, the completed traditional Ssanghwa tea is packaged in units of 110 ml using any of conventional liquid packaging methods such as pouches, plastic packs, PET bottles, and glass bottles.

Next, the packaged traditional Ssanghwa tea is sterilized at a high temperature for about 60 seconds at a temperature of 110 to 120°C.

In the preferred embodiment 3 of the present invention, it will be different from the first and second embodiments in that a decomposition promoting process was added before the pair of cars was deconducted.

The decomposition promoting process, the fermentation process, and the process of adding Eoseongcho selectively used in the preferred embodiments 1 to 3 of the present invention described above may be performed in an optional combination in all embodiments.

<Comparative Example>

0.40 parts by weight of each licorice cut into a certain size relative to the total weight of the medicinal material, 1.81 parts by weight of cinnamon, 0.51 parts by weight of wolfberry, 0.81 parts by weight of angelica, 0.54 parts by weight of jujube, 0.81 parts by weight of Earl, 0.68 parts by weight of ginger, 0.81 parts by weight of Sukjihwang A mixture of medicinal materials and water containing 2.72 parts by weight of part, longan husk shell, 0.40 parts by weight of Chunkyul, and 0.40 parts by weight of Astragalus medicinal herb and water in a weight ratio of 2.0 to 2.5:7.5 to 8, at a temperature of 110 to 120°C in Tanggi 4 to Decoction for 5 hours, and in the process of cooling to room temperature, 10 parts by weight of honey is added to a preset weight.

Subsequently, the Ssanghwa tea cooled to room temperature is filtered 2 to 3 times with a filter of at least 800 mesh, and stored in a aging room at a temperature of 13 to 16° C. for 1 to 2 days and aged.

Then, the completed traditional Ssanghwa tea is packaged in units of 110 ml using any of conventional liquid packaging methods such as pouches, plastic packs, PET bottles, and glass bottles.

Next, the packaged traditional Ssanghwa tea is sterilized at a high temperature for about 60 seconds at a temperature of 110 to 120°C.

<Experimental Example 1> Evaluation of Disadvantages of Paired Vehicle

In order to confirm the disadvantages of the paired cars prepared in Examples 1 to 3 and the paired cars prepared in Comparative Examples, the following sensory tests were conducted.

In the sensory test, preference was evaluated using a 9-point hedonic scale (9 points: very strong, 7 points: strong, 5 points: moderate, 3 points: weak, 1 point: very weak) ) The evaluation items were bitter, hot, bitter, and spicy, and the number of subjects for the sensory test was 100 men and women in their 20s to 50s, and the average value of the test results obtained by performing the sensory test is shown in the following [Table 1].

In addition, the pH of 110 ml of Examples 1 to 3 and Ssanghwa-tang of Comparative Example was measured 10 times at room temperature using a pH meter, and the average values are shown in Table 1 below.

Evaluation item bitterness Spicy taste Taste Spicy pH Example 1 3.7 3.9 3.1 1.9 4.32 Example 2 3.2 3.4 3.1 1.7 4.34 Example 3 2.9 3.1 2.6 1.4 4.56 Comparative example 5.2 5.4 3.5 3.1 3.81

As shown in [Table 1], the Ssanghwa-tang of Example 3 using Somacpi Powder Enzyme exhibited relatively better bitter taste, hotness, bitterness, and spicy taste than Ssanghwacha of Example 2 containing browning tea, Ssanghwa tea of Example 2 containing brown yong tea showed relatively better bitter taste, hotness, bitterness, and spicy taste than Ssanghwa tea of Example 1, and the sanghwa tea of Example 1 was the conventional method of manufacturing Ssanghwa tea of Comparative Example 1. It was evaluated that bitter taste, hot taste, bitter taste, and spicy taste were relatively better than Ssanghwa tea according to. In addition, as shown in [Table 1], it was found that the pH of Example 3 has relatively weak acidity close to alkali.

<Experimental Example 2> Evaluation of the preference of a pair of cars

In order to confirm the performance of the paired cars prepared in Examples 1 to 3 and the paired cars prepared in Comparative Examples, the following sensory tests were conducted.

In the sensory experiment, preference was evaluated using a 9-point hedonic scale (9 points: very good, 7 points: good, 5 points: moderate, 3 points: bad, 1 point: very bad) ) The evaluation items are flavor, taste, color, and overall satisfaction, and the number of subjects for sensory testing is the same as in Experimental Example 1, with 100 men and women in their 20s to 50s. Shown in.

Flavor flavor color Overall satisfaction Example 1 7.3 7.8 7.4 7.5 Example 2 7.5 8.3 7.3 7.7 Example 3 7.8 8.1 7.7 7.9 Comparative example 6.5 6.4 7.3 6.4

As shown in [Table 2], the Ssanghwa-tang of Example 3 using Somacpi Powder Enzyme showed relatively better flavor, taste, color, and overall satisfaction than the Ssanghwa-tang of Example 2 containing brown tea The paired tea of Example 2 containing Yongcha showed relatively better flavor, taste, color, and overall satisfaction than the paired tea of Example 1. It was evaluated that the flavor, taste, color, and overall satisfaction were relatively better than Ssanghwa tea.

The present invention described above is limited to the above-described embodiments and the accompanying drawings because various substitutional modifications and changes can be made within the scope of the present invention to those of ordinary skill in the art. It does not become.

Claims (3)

Each of the cut into a certain size, including licorice, cinnamon, goji berry, angelica, jujube, earl, ginger, sukjihwang, longan husk bark, cheonggung, and hwanggi, are immersed in washing water for a certain period of time to neutralize pesticides and then washed, As the washing water, rice water containing less than 5 parts by weight of vinegar based on 100 parts by weight of the total washing water is used, or baking soda: vinegar: water is mixed in a weight ratio of 0.5:0.5:9, and the washed medicine is used. A step of neutralizing a medicinal material in which it is immersed in boiling water prepared in advance for a certain period of time and then removed and dried;
In order to promote the decomposition of the medicine that has passed through the neutralization step of the medicine, the medicine and the pre-prepared wheat skin powder enzyme are put in water at 45 to 55°C, soaked for a predetermined period of time, and then removed;
Gojija legislative step of roasting wolfberry that has gone through the decomposition promotion step over low or medium heat so that the surface has a yellowish color;
Counting peony legislation step of roasting over low or medium heat after making the county peony passed through the decomposition promotion step in liquor;
A cnidium legislative step of immersing the cinnamon through the decomposition promoting step in ginger juice for a certain period of time and then drying it;
Hwanggi legal step of roasting over low or medium heat so that the surface of the Hwanggi, which has undergone the decomposition promotion step, is smeared with honey and then the surface has a yellowish color;
The gugija, the earl, the cinnamon, the hwanggi, and the licorice, the cinnamon, the angelica, the jujube, the ginger, the sukjihwang, the longan husk husk and the water, respectively, which have undergone the legal step Including a manufacturing step of Ssanghwa tea in which the herbal mixture mixed at a preset weight ratio is heated to a preset temperature for a certain period of time,
In the step of producing the Ssanghwa tea, the cinnamon and the ginger are mixed in a ratio of 2.47 to 2.51 parts by weight based on 110 parts by weight of the herbal mixture.
delete The method of claim 1,
The Ssanghwacha medicinal material is 0.38 to 0.42 parts by weight of licorice, 1.79 to 1.83 parts by weight of cinnamon, 0.49 to 0.53 parts by weight of wolfberry, 0.79 to 0.83 parts by weight of angelica, 0.52 to 0.56 parts by weight of jujube, and about 0.79 to 0.83 It is characterized in that it is mixed in parts by weight, 0.66 to 0.70 parts by weight of ginger, 0.79 to 0.83 parts by weight of Sukjihwang, 2.70 to 2.74 parts by weight of longan husks, 0.38 to 0.42 parts by weight of Chungo, 0.38 to 0.42 parts by weight of Astragalus, and 9 to 12 parts by weight of honey Traditional Ssanghwa Tea manufacturing method.

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