KR102218990B1 - Process for producing fermented antler antagonistic tee and fermented antler antagonistic tee produced by using same - Google Patents

Abstract

The present invention relates to a chongmyung black herbal tea production method and chongmyung black herbal tea produced by the method by which use is possible with residual pesticide in a Korean medicinal tea medicinal herb or a toxic ingredient of a medicinal herb itself neutralized. The method includes: a step of decocting, in a pot and for preset time, a medicinal mixture in which Korean medicinal herbs including licorice, cinnamon, jujube, wheat, pachyma hoelen, peony, acorus gramineus, ginger, spinosus fruit, nelumbinis semen, longan hut bark, polygala tenuifolia willdenow, cnidium rhizome, gastrodia elata, astragalus membranaceus, polygonatum rhizome, rehmannia glutinosa, and Chinese matrimony vine and water are mixed at a weight ratio of 2:8; a step of boiling deer antler and water in the pot for preset time, taking out the antler, decocting the antler, angelica root, and water for preset time in the pot, and then performing cooling to room temperature; and a step of decocting, in the pot and for preset time, the mixture of the Korean medicinal tea and the deer antler solution. The acorus gramineus is used by taking out after dipping for preset time in gingerol ginger tea prepared in advance. The polygala tenuifolia willdenow is used by removing the core and then blanching it in vinegar or brine.

Description

The manufacturing method of Chongmyeong Ssanghwa Tea and the Chongmyeong Ssanghwacha manufactured using the same {Process for producing fermented antler antagonistic tee and fermented antler antagonistic tee produced by using same}

The present invention relates to a Chongmyeong Ssanghwacha, and more particularly, a unique feeling of rejection that may occur as a result of the use of herbal materials when students or women who study take it, in particular, the nausea of Seokchangpo or the soreness of the raw paper. The present invention relates to a method of manufacturing a pair of cars, and a smart car 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, among herbal herbal teas, Chongmyeong Ssanghwacha is an herbal tea made for the purpose of clearing the head and helping memory. For example, Korean Patent Publication No. 10-0261464 discloses 17 kinds of medicinal materials that make up Chongmyeongsamultang, namely brown rice. After washing, drying and decomposing, jujube, ginger, sukjihwang, etc., jujube, ginger, sukjihwang, etc., washed, dried, and decomposed, formed into concentrated extract. After that, it is hung together with lactose and glucose to form into Janghwanguksu, dried and then shredded to make granular Chongmyeong Ssanghwa Tea. Preparation of granular Chongmyeong Ssanghwa Tea using Chongmyeongsamultang which can greatly contribute to health promotion by boiling and drinking. The method is described.

In addition, Korean Patent Publication No. 10-0404921 notes that the number of modern people suffering from forgetfulness due to stress is increasing, and the existing forms of infusion medicine include Chongmyeong Ssanghwacha and Ikgi Chongmyeong Ssanghwacha, which are known in Donguibogam as effective in preventing and treating forgetfulness. A method of manufacturing Chongmyeong Ssanghwa Tea, which has improved palatability and leaching properties, has been described for improving forgetfulness by conducting a long-term study for the possibility that it could be manufactured as food for beverages.

However, in such a prior art, Chongmyeongsamultang materials including raw paper and seokchangpo are simply washed, dried, and pulverized to produce concentrated extract and used, or raw materials including raw paper and seokchangpo are roasted and dried. Because of the peculiar nausea, tingling, bitterness and bitterness of W and Wonji, it still had the disadvantages of having a taste and aroma that are difficult for students and women to study.

In addition, non-starchy carbohydrates contained in conventional medicines of Chongmyeong Ssanghwacha are complex structures with soluble fibers such as Cellulose, Pectin, and Xylan, and proteins (or peptides) of medicinal plants. Non-soluble fibers such as lignin, hemicellulose, wax layer, etc., which act as walls (warehouses) that are woven and protect drugs, have limitations in extracting active ingredients using conventional hot water extraction methods. .

In addition, since the pH of the conventional Chongmyeong Ssanghwacha has a neutral acidity in the range of 2.5 to 3.5, it could be a factor that acidifies the tissues and cells of the human body if taken excessively.

Republic of Korea Patent Publication No. 10-0261464 (April 18, 2000) Korean Patent Publication No. 10-0404921 (October 28, 2003)

The present invention has been conceived to solve the above-described problems, and provides a method for producing Chongmyeong Ssanghwa tea that can be used by neutralizing residual pesticides contained in the Chongmyeong Ssanghwa Tea herbal medicine or toxic components of the herbal medicinal material itself, and a Chongmyeong Ssanghwa tea manufactured using the same For.

Another object of the present invention is to provide a method of manufacturing Chongmyeong Ssanghwa Tea that can reduce the peculiar nausea and swelling caused by taking Seokchangpo among herbal medicines used in Chongmyeong Ssanghwa Tea and Chongmyeong Ssanghwa Tea manufactured using the same.

Another object of the present invention is to provide a method of manufacturing Chongmyeong Ssanghwa Tea that can reduce the peculiar bitterness and bitterness of the raw paper among herbal medicines used in Chongmyeong Ssanghwa Tea, and to provide a Chongmyeong Ssanghwa Tea manufactured using the same.

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

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

The manufacturing method of fermented Chongmyeong Ssanghwa tea according to the present invention includes licorice, cinnamon, jujube, wheat, baekbokshin, baekjak, seokchangpo, ginger, sanjoin, yeonjayuk, longan hut shell, wonji, cheonggung, cheonma, hwanggi, hwangjeong, sukjihwang, A step of decoating a medicinal mixture obtained by mixing herbal herbal medicines including goji japonica and water at a preset weight ratio in a hot water for a preset time; Adding deer antlers and water to a steamer, boiling for a preset time, and then removing the picked antler, angelicae and water in a steamer for a preset time; A step of decoating the mixture of the herbal tea and the antler solution for a preset time in a steamer, wherein the seokchangpo is immersed in a pre-prepared gingerol ginger tea for a preset time and then taken out, and the base is After removal, it is characterized in that it is used after boiling in vinegar or salt water.

In addition, the manufacturing method of Chongmyeong Ssanghwa tea according to the present invention comprises the steps of soaking seokchangpo from which hair has been removed in a pre-prepared gingerol ginger tea for a certain period of time and then removing it; Blanching the raw paper from which the core was removed in vinegar or salt water, or containing vinegar Soaking in rice water for a certain period of time and then boiling for a certain period of time and then removing it; Oriental herbal medicines including Angelicae, Licorice, Jujube, Ginger, Cinnamon, Wheat, Baekbokshin, Baek Peony, Sanjoin, Yeonjayuk, Yongan Hut's Bark, Cheongung, Cheonma, Hwanggi, Hwangjeong, Sukjihwang, and Gugija are fixed in washing water to neutralize pesticides. Soaking for a period of time, boiling for a certain period of time, and removing; A mixture of herbal herbal medicines and water including the extracted Seokchangpo, Wonji, Cinnamon, Wheat, Baekbokshin, Baek Peony, Sanjoin, Yeonjayuk, Yongan Hutseul, Cheongung, Cheonma, Hwanggi, Hwangjeong, Sukjihwang, Gugija, and water at a preset weight ratio Decoction for a predetermined period of time in Tanggi to manufacture herbal tea; Adding antler and water to a steamer, boiling for a certain period of time, and removing the antler, angelica and water in a pre-set weight ratio in a steamer for a certain time to prepare an antler solution; It characterized in that it comprises the step of decoating a mixture obtained by mixing the herbal tea and the antler solution at a predetermined weight ratio in a steamer for a predetermined time.

Here, the antler solution is fermented using a mushroom strain or seaweed and kelp fermentation to prepare a fermented antler solution, and a neutralized solution and the fermented antler solution prepared in advance to neutralize the acidity contained in the fermented antler solution are 1:9 It is preferable to further include a step of cooling to room temperature after decoating for a certain time in a steamer at a weight ratio of.

The neutralizing solution is a first mixture of licorice, jujube and water mixed at a preset weight ratio in a steamer for a certain period of time, then cooled to room temperature, and a second mixture obtained by mixing ginger and water at a preset weight ratio is steamed. It is preferable to prepare by mixing the first mixture and the second mixture cooled to room temperature after decoction at a predetermined temperature for a predetermined time at a predetermined time, and then mixing the first mixture and the second mixture cooled to room temperature in a weight ratio of 1:1.

The method of manufacturing a Chongmyeong Ssanghwacha according to the present invention and the Chongmyeong Ssanghwacha manufactured by using the same have the following effects.

First, it can be used by neutralizing the residual pesticides contained in the herbal medicines of Chongmyeong Ssanghwa tea or the toxic ingredients of the herbal medicine itself, thereby improving the safety and quality of herbal teas.

In addition, among the herbal medicines used in Chongmyeong Ssanghwa Tea, it can reduce the peculiar nausea and swelling caused by the use of Seokchangpo, and can reduce the peculiar bitterness and bitterness of the original paper, thus minimizing the rejection of the herbal herbal tea itself. It is possible, and anyone of all ages can reduce the resistance to the unique taste and aroma of herbal tea.

In addition, it can easily hydrolyze carbohydrates and proteins that trap active ingredients contained in Chongmyeong Ssanghwa tea herbal medicines, as well as improve the extraction yield of medicinal ingredients contained in non-soluble fiber contained in each Chongmyeong Ssanghwa tea herbal medicine. I can.

In addition, Chongmyeong Ssanghwa Tea can be manufactured to have a weak acidity with a pH range of 4.0 to 5.0, such as kimchi, so that the ability to remove acidic waste products, antioxidant (SOD) and anti-aging effects can be seen, and alkalinize the human body. It is expected to be of great help in preventing and preventing diseases, and by alkalizing blood lymphatic and large intestine fluids.

1 is a view for explaining a manufacturing procedure of a Chongmyeong Ssanghwa vehicle according to a preferred embodiment of the present invention.

Hereinafter, with reference to the accompanying drawings will be described in detail a preferred embodiment of the manufacturing method of the intelligent twin car according to the present invention according to the present invention.

Before describing the specific manufacturing method below, a medicinal material used in the manufacturing method of fermented Chongmyeong Ssanghwa tea according to the present invention will be described as follows.

(1) licorice

The scientific name of licorice 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, most of them are used together with medicinal herbs and medicinal herbs to harmonize the medicinal materials and double their functions and effects.

Licorice was used as a sweetener at one time because of its sugar content 50 times that of sugar, and chewing or sucking on the root relieves sore throat.It is also useful as a cold medicine because it relieves symptoms of a cold, and is effective for constipation. It is known.

(2) cinnamon

Cinnamon 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 is spicy and sweet, and its yakseong is enthusiastic.

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 continued bleeding after childbirth, old dysentery and bleeding during feces. In addition, it is highly effective in symptoms of kidney function decline and is used in diseases where cystitis occurs frequently due to the cold of the lower abdomen.

(3) antler

Deer antler works on the kidneys, liver, heart, and symposium to treat weakness, and when taken by a healthy person, it is good for physical strength and helps prevent diseases.

In addition, it is said that if a child takes it, it helps growth and development, and if it is taken by young and old, it is said to be effective in helping maintain health.

In oriental medicine, deer antlers are evaluated as "acting on the five organs to activate the metabolism of the human body and to improve the cold constitution of the hands and feet because of its warm nature, and to strengthen the muscles and to generate blood." As such, it can be said that it is a medicinal material that has the function of'reserving' the body.

Deer antlers are prescribed to people who lack energy and have weak energy, so they are mainly used as a earyongtang consisting of angelica and antlers. In addition, depending on the symptoms, it is sometimes used in combination with a bohemic drug such as Sukjihwang and Angelica, or a combination of health foods such as Baekchul, Sansa, and death, and Ahnshin drugs such as Yonganyuk and Baekbokryung.

It is also used by adding antler to Yukmijihwanghwan or Sayuktang for children complaining of growing pain.

However, deer antler is also a medicinal product that must be eaten with care as well as its efficacy. Those who have suffered from bleeding-related diseases or related diseases in the past, those who have cardiovascular and cerebrovascular diseases or have suffered in the past, have sex hormones or have suffered from them in the past. People, pregnant women, breastfeeding mothers, infants, the elderly, and those with relatively weak bodies such as immediately after surgery must consult and take antler.

(4) Angelica

Angelica gigas' medicinal properties are mild, taste sweet and bitter, but contain aromatic essential oils, sudang and vitamin E, and its pharmacological effects include action on the blood and hematopoietic system, action on the uterus, action 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) wheat

Wheat is a grass of the genus Gramineae, the genus Triticum. Wheat is a crop grown worldwide. Wheat cools the heart like Cheong Shim-hwan and releases the cold, so it is special for women's vases. In addition, just as children sweat less if you spray powder on them, whole wheat has the property of absorbing sweat, so the moisture is released through urine. In addition, as Hippocrates said, whole wheat without bran removed is effective in stool communication. This has been proven in modern medicine. "It eliminates constipation and significantly reduces the chances of developing hemorrhoids, diverticulosis, varicose veins, hiatus hernia, and colon cancer."

(7) Baek Lucky God

Bokryeong (伏靈) and bokshin (伏神) are marked in old texts, and it was believed that it was created because the spirit-like energy of pine trees permeated into the ground and formed together. Therefore, there is a record that wearing a fist-sized bokryeong (伏靈) defeats all ghosts and disasters. Bokryeong is said to have the name "ryeong" in the meaning of the rest of the tree because the spirit of the pine tree is active and it escapes outside and is formed by lumping. If the extract of the pine tree is not active, it will form around the root of the tree and wrap around the root without falling off the root. It is said that this is called the fortune-telling (伏神).

Baekbokshin's medicine is sweet and flat in taste, and its nature is not biased to one side. It is used for heart palpitations due to nervousness, forgetfulness, oil wells, and swelling of the stomach and whole body. As pharmacological action, diuretic, inhibitory action, intestinal relaxation action, ulcer prevention effect, blood sugar lowering action, heart contraction increase, immunity enhancing action, and anti-tumor action have been reported. The shape is the same as that of Bokryeong, and the pine roots penetrate the middle, and the quality is hard and powdery. It is white and is thick and hard.

(8) 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.

(9) Sanjoin

Sanjoin has a weak smell of oil, tastes sweet and sour, and its nature is not biased toward one side. The appearance is ovate and the outer surface is yellowish brown or reddish brown, smooth and glossy. On one side, there is a point, and on the other, there is a juncture, and the rod line is one circumference along the rim. The seed husk is slightly flexible and covers the gray inner milk and pale yellow cotyledons.

Sanjoin is used for nervousness, insomnia, forgetfulness, and cold sweat. It also strengthens the stomach and is effective for anemia. Pharmacological effects have been reported as sedation, hypnosis, blood pressure lowering, pain relief, body temperature lowering, antioxidant, immune boosting, uterine excitation, and burn wound edema suppression.

(10) 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 cold 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.

(11) Seokchangpo

Seokchangpo is a perennial plant with green leaves in all seasons. The rhizome is thick and hard, has many nodes, has fine roots, and lives in the same place as a rock crack. Leaves grow from the rootstock with the roots overlapping each other.

The part of Seokchangpo uses rhizomes as medicine. Seokchangpo is harvested in autumn, leaves and beard roots are removed, and dried in the sun. Chop finely before writing. The ingredients of Seokchangpo contain 0.5~0.8% of essential oil in the rootstock. Ingredients include Asaron, Palmitinsaure, and Phenol.

Such seokchangpo regulates breathing and facilitates blood circulation, disperses airflow, and has effects such as dry stomach, dry skin, and small bell. Applicable diseases are used to treat symptoms of very frustrated and confused, forgetfulness, and epilepsy. It is also used for indigestion, stomach pain, abdominal pain, malignant boils, bruises caused by bruises, and redness of the eyes.

(12) Wonji

Wonji is a perennial herbaceous plant belonging to the Wonji family, and it is a plant that grows in the north of the central part of Korea, and uses the root as a medicine. The roots are cylindrical, thin and long and curved. The main root is 10-20cm long and 0.2-1cm in diameter. The outer surface is light grayish-yellow to grayish brown, and there are relatively dense and deeply recessed horizontal wrinkles, vertical wrinkles, and open patterns. The old roots are relatively dense and deeper with transverse wrinkles, and show a little nodular shape. The vagina is hard, fragile, and easy to cut. On the cut side, the skin is yellowish brown and the neck is yellowish-white, the skin and the neck are separated and easy to fall off, and some have already removed the wood core. It has a little peculiar smell and a little bit bitter taste. The medicinal effect is excellent in expectorant action and mental stability. Therefore, it facilitates sputum and is effective in forgetfulness, heart palpitations, insomnia, and depressive symptoms.

(13) Yeonjayuk (蓮子肉)

Yeonjayuk is the dried seeds of the lotus flower, a perennial aquatic herb belonging to the water lily family. The lotus root grows long to the side. Flowers bloom in July and August in light red color, and the flower sill is conical. The fruit is a nut, and the seeds are oval-shaped and spherical, and the length is about 2cm, black, and is contained in the hole of the flower sill.

The properties of Yeonjayuk are flat and cold, and the taste is sweet and non-poisonous. He helps his energy and heals all kinds of diseases, reads Chapter 5, and stops thirst and dysentery. It also improves the mind, calms the mind, and improves the body when eating a lot. 12 Gyeongmaek Gihyeolbo.

(14) Longan's husk

Yongan literally means dragon's eye, and it is named because the fruit looks like the eye of an animal and the arils that correspond to the skin of the fruit are 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.

Yonganyuk has a slightly peculiar smell, sweet taste, and warm nature. [甘溫] Yonganyuk is used when the heart is beating irregularly due to too much thought, 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.

(15) 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.

(16) Cheonma

Chunma is a perennial parasitic plant and lives on the mycelium of mushrooms that grow on rotten stumps of oak. It has a thick and long tuber, and a stem about 1m in height grows from the tuber. The color of the stem is orange and has no leaves at all.

Yakseong has the efficacy of pyeong (平) and sensation (甘), sedation (鎭靜), jingyeong (鎭痙), tongrak (通絡: letting you go through the meridians), so it is effective for headache, half-body discomfort, speech disorder, and hyeonhun (眩暈). : It is used for symptoms such as dizziness) and high blood pressure.

Tubers are used as medicinal materials, and Jeokjeon, that is, stems, are sometimes used as medicines. It is said to have the effect of sedation and jingyeong and connect meridians. Applicable diseases are used to treat diseases such as headache or dizziness, hardening and numbness of the muscles of the limbs, hemiplegia, speech disorders, high blood pressure, epilepsy in children, and epidemic meningitis.

(17) 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 has been 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.

(18) Hwangjeong

Hwangjeong (黄精) is dried rhizomes of Polygonatum sibiricum Rehd., a lily family plant. In spring or autumn, the rhizomes are harvested, washed in water, trimmed, steamed, and dried in the sun. The taste is sweet and the nature is flat. It works on parenteral (脾經) and menopause (肺經).

It protects the stomach and lungs, stops coughing, and soaks in purified water (精髓). In pharmacological experiments, blood pressure lowering, blood glucose lowering, anti-arteriosclerosis, and hepatic fat deposition prevention were found. The body is weak and lacks energy, but it is used after illness. In addition, the stomach (脾胃) is weak, dry cough, pulmonary tuberculosis, diabetes, etc. write. Make and eat 9~15g a day in the form of Tangje, Goje (膏劑), powder, and pills.

(19) honey

Honey generally has a moisture content of 17% and a specific gravity of 1.41. Most of the solids (83%) are sugars, consisting of almost the same amount of fructose and glucose, 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 widely used as an additive for pediatric herbal medicines and as an additive for other herbal medicines and 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 its 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 the Chongmyeong Ssanghwa Vehicle according to a preferred embodiment of the present invention is as follows.

[Chinese herbal medicine neutralization step] (Step 110 in Fig. 1)

Angelica, Licorice, Jujube, Ginger, Cinnamon, Wheat, Earl, Sanjoin, Yeonjayuk, Yongan Hut Peel, Cheongung, Cheonma, Hwanggi, Hwangjeong, Sukjihwang, and Gugija. After soaking for an hour, wash in water.

Here, as the washing water, rice water containing less than 5 parts by weight of vinegar relative to the total weight of the washing water 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 the washed water. Such washing water neutralizes pesticides or toxic substances remaining on the surface of herbal medicines to some extent.

However, since there is a limit to reducing the strong aroma and toxic substances contained in the herbal medicine by simply immersing the herbal medicine of Chongmyeong Ssanghwacha in washing water, in a preferred embodiment of the present invention, the washed herbal medicine is added to boiling water of 100 to 110°C or higher. Soak for 10-20 minutes, then take out and use.

The reason why Chongmyeong Ssanghwacha herbal medicines are immersed in boiling water for a certain period of time without decoction and then dried is because the herbal medicines are cut to a certain size in advance, so if you decoct them in hot boiling water, the ingredients of the herbal medicine itself along with strong scent and toxic ingredients are lost. This is to prevent leaving.

[Steps to promote the decomposition of herbal medicines]

On the other hand, using the rice water containing vinegar or the herbal medicine washed with washing water mixed with baking soda, vinegar, and water, and pre-prepared wheat bark powder enzyme are put in warm water (45~55℃) for a certain period of time (1~ After soaking for 2 hours), it can be dried to accelerate the decomposition of herbal ingredients.

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 many cases of polar saccharides. The saccharides of these medicinal ingredients are also hydrolyzed by enzymes, and carbohydrates and proteins that play a role in enhancing drug efficacy and essentially trapping drugs. Hydrolysis of the drug 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.

[Sukchangpo Legislation Step] (120 steps in Fig. 1)

First, soak seokchangpo with hair removed in pre-prepared gingerol ginger tea for at least 30 minutes and then remove it to reduce the nausea or tingling feeling when eating seokchangpo.

Here, gingerol (chemical formula: C17H26O4) is one of the spicy ingredients of ginger that plays a role in reducing lipid-lowering effect in the body, antibacterial effect, tumor suppression, DNA damage inhibition effect, migraines, and reducing vomiting due to pregnancy or motion sickness.

Ginger roll ginger tea like this is made by extracting pure ginger using a juicer to make an undiluted ginger juice, then put the juiced pure ginger into a container to submerge the starch contained in the ginger, and then the pure ginger juice from which the starch was filtered and organic sugar cane raw sugar. The ginger juice mixture was mixed in a ratio of 1:1 to the weight of the mixture in a heating container, boiled at a temperature of 100 to 110°C for 4 to 5 hours, and then cooled to room temperature to prepare. At this time, the ginger juice mixture must be boiled for a long time to maximize the ingredients of ginger roll.

[Wonji and Baekbokshin Legislation Step] (Step 130 in Fig. 1)

In addition, the raw paper and Baekbokshin from which the core has been removed are slightly boiled in vinegar or salt water at a temperature of 100 to 110°C, or soaked in rice water containing vinegar for at least 30 minutes, and then boiled at a temperature of 100 to 110°C for 10 to 15 minutes. By taking it out, it reduces the arid taste of Wonji and Baekbokshin.

[Steps of manufacturing herbal tea] (Step 140 in FIG. 1)

Next, herbal medicinal materials including Seokchangpo, Wonji, Cinnamon, Wheat, Countess, Sanjoin, Yeonjayuk, Yongan Hut Shell, Cheongung, Cheonma, Hwanggi, Hwangjeong, Sukjihwang, and Gogija were put into the microporous medicinal herb pouch, and then herbal and water 1.7 Decoction of the medicinal mixture mixed at a weight ratio of ~2.0:8.0~8.3 at a temperature of 110~120℃ for 4~5 hours in a steamer, and in the process of cooling to room temperature, add a preset weight of honey.

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 herbal tea is 0.73 to 0.77 parts by weight of licorice, 0.73 to 0.77 parts by weight of cinnamon, 0.52 to 0.56 parts by weight of jujube, 1.8 to 2.2 parts by weight of wheat, 0.52 to 0.56 parts by weight of wheat, 1.8 to 2.2 parts by weight of Baekbokshin compared to the total weight of Ssanghwacha Parts by weight, 0.52 to 0.56 parts by weight of ginger, 0.52 to 0.56 parts by weight of Sanjoin, 0.52 to 0.56 parts by weight of Seokchangpo, 0.52 to 0.56 parts by weight of raw paper, 0.52 to 0.56 parts by weight of lotus leaf, 1.79 to 1.83 parts by weight of longan stalk, 0.34 to cheonggung 0.38 parts by weight, 0.34 to 0.38 parts by weight of cheonma, 0.34 to 0.38 parts by weight of Hwanggi, 0.34 to 0.38 parts by weight of Hwangjeong, 0.79 to 0.83 parts by weight of Sukjihwang, and 0.49 to 0.53 parts by weight of Gugija are preferably mixed.

Here, in the manufacturing step of Chongmyeong Ssanghwacha, Seokchangpo, Wonji, Yeonjayuk, and Baekbokshin, which are the basic medicinal materials of Chongmyeong Ssanghwacha, are preferably mixed in a ratio of 1.35 to 1.40 parts by weight based on the total weight of the medicinal mixture. The reason is that if the basic herbal medicines of Chongmyeong Ssanghwa Tea are added in less than the prescribed mixing ratio, the efficacy of each medicinal material does not come out and the efficacy of Chongmyeong Ssanghwa Tea may not be properly exhibited. On the other hand, if Chongmyeong Ssanghwa Tea's basic herbal medicines are added in more than the specified ratio, the efficacy of each medicine is not suitable, and the ingredients of a specific herbal medicine are strong, so the efficacy of a single medicine may be excellent. Not only can you get a feeling as a herbal medicine, but it can also cause adverse effects, such as having a peculiar sense of rejection of herbal herbal medicines.

[Eoseongcho additional step]

Meanwhile, 0.5 to 1.0 parts by weight of dried Eoseongcho or Eoseongcho powder may be optionally further included in herbal tea herbal medicines based on the total weight of the herbal mixture. The reason is that the alkali component of Eoseongcho of Eoseongcho is 10 times that of lemon and 12 of wine. This is to make the weakly acidic herbal tea close to neutral because it reaches the ship.

At this time, since Eoseongcho contains decanoyl acetaldehyde and has a peculiar fishy smell, it is preferable to use it in a state where the moisture content is less than 14% after drying for 48 hours or more in a room at 30°C or in a drying table.

[Antler solution (tea) manufacturing step] (Step 150 in Fig. 1)

However, since deer antler is an animal herb, it is not boiled together with herbal tea, but put antler and water in a separate kettle, boil it for at least 30 minutes at a temperature of 100 to 110°C, then remove it, and discard the boiled water. Then, the picked antler, angelica and water are decoated in a steamer at a temperature of 110 to 120°C for 4 to 5 hours in a pre-set weight ratio, and then cooled to room temperature to prepare an antler solution.

Here, it is preferable that the antler and angelica are mixed in a ratio of 0.34 to 0.38 parts by weight and 0.5 to 20.56 parts by weight of antler with respect to the total weight of Ssanghwacha.

[Deer antler fermentation step]

To prepare a fermented antler solution, 4 to 6 parts by weight of seaweed and kelp fermentation broth are added to the antler solution prepared in this way, based on the total weight of the antler solution, and fermented for 10 to 20 days in a fermentation container.

Here, in order to reduce the fishy taste peculiar to deer antler solution, the seaweed and kelp fermentation broth is a pre-set time (preferably 50 to 60 days) by putting the seaweed and kelp and brown sugar or brown sugar in a fermentation container at a weight ratio of 1:1 After pickling while, it is preferable to filter and obtain kelp and seaweed.

When fermenting the antler solution as described above, it is known that the extraction yield of the antler solution is at least five times higher, and various components that are not soluble by heat can be extracted more than when the antler solution is not fermented. In addition, it can minimize side effects while increasing absorption into the body.

However, such fermented antler solution has a sour taste during the fermentation process, and the sour taste is added to the unique taste and aroma of herbal medicines of herbal tea, so students and women still have the disadvantage of inconvenient to drink in terms of taste and aroma. .

Accordingly, in a preferred embodiment of the present invention, in order to neutralize the acidity contained in the fermented antler solution, the neutralized solution and the fermented antler solution prepared in advance are mixed in a steamer at a temperature of 100 to 110° C. in a weight ratio of 1:9 for 1 to 2 hours. After decoction, cool to room temperature.

Here, the neutralization solution is the first mixture of licorice, jujube and water in a weight ratio of 1:1:4 is decoated in a steamer at a temperature of 100 to 110°C for 1 to 2 hours, then cooled to room temperature, and ginger and water are added to 1 The second mixture mixed at a weight ratio of :4 is decoated in a water heater at a temperature of 100 to 110°C for 1 to 2 hours, then cooled to room temperature, and the first mixture and the second mixture cooled to room temperature are mixed in a weight ratio of 1:1. It is desirable to manufacture.

Accordingly, the sour taste contained in the fermented antler solution can be removed as much as possible, thereby minimizing the disadvantages of the fermented antler solution.

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

Then, the mixture of herbal tea and antler solution in a weight ratio of 9:1 is decoated in a steamer at a temperature of 100 to 110°C for 1 to 2 hours, and in the process of cooling to room temperature, 10 parts by weight of honey is added to the weight of the total Chongmyeong Ssanghwa tea. Add.

[Maturation stage] (170 stage in FIG. 1)

Subsequently, it is preferable to store Chongmyeong Ssanghwa Tea in a maturation container for 1 to 2 days at a temperature of 13 to 16° C. so that the taste and aroma of Chongmyeong Ssanghwa Tea can be enriched and the medicine can be deeply doubled.

Through the above aging step, the pharmacological efficacy of the herbal medicines contained in Chongmyeong Ssanghwa Tea is enriched, the bitter and astringent taste and toxicity that may be present are removed, and at the same time, a pretreatment process that brings out a deep taste and aroma favored by everyone. Will have.

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.

[Filtration and packaging step] (Step 180 in Fig. 1)

In the filtering and packaging step, the Chongmyeong Ssanghwa tea, which has undergone the aging step, is filtered two to three times with a filter of at least 800 mesh, then packaged and processed into a product.Packaging methods include pouch packaging, plastic pack packaging, PET bottle packaging, and glass. It is possible to package using any of the usual liquid packaging methods such as bottle packaging.

Preferably, it is easy to drink at a time and is packaged in an amount of 100 to 120 ㎖ in an amount that can maximize the absorption of medicinal ingredients by the body, and more preferably, it is packaged in an amount of 110 ㎖ at a time.

At this time, when the packaging volume of aged Chongmyeong Ssanghwa Tea is less than 100 ml, it is difficult to feel the feeling of drinking tea as a substitute for a beverage, and it 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] (Step 190 in Fig. 1)

On the other hand, the Chongmyeong Ssanghwacha, 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 the Chongmyeong Ssanghwacha itself is not felt due to the destruction and change in the taste of the ingredients of each medicinal material. If this is done, the sterilization effect may not be sufficient and problems may occur during storage.

[The brown solution manufacturing step]

In a preferred embodiment of the present invention as described above, 0.53 to 0.55 parts by weight of galling sprouts washed in advance are cut to a preset size and naturally dried, and the roasting process of roasting and cooling in a pan over medium heat or low heat for a preset time is repeated many times. After making the dried brown tea, the dried brown tea and water are boiled for a predetermined time in a hot water heater at a preset temperature, and then a process of making the brown tea solution cooled to room temperature may be added.

In the step of fermenting the brown solution prepared in this way, a mixture of oriental herbal tea, fermented antler solution, and brown solution in a weight ratio of 1:1:1 is decoated in a steamer at a preset temperature for a certain period of time to prepare fermented antler tea. I can.

In addition, in the antler solution fermentation step, the prepared brown solution may be mixed in a weight ratio of 1:1 and fermented using a pre-set strain or fermentation solution to prepare a fermented brown solution.

The manufacturing method of the Chongmyeong Ssanghwa Vehicle according to the present invention will be described in more detail by the following examples, but the scope of the present invention cannot be limited thereto.

Example 1

0.54 parts by weight of each Angelicae cut into a certain size relative to the total weight of the medicine, 0.75 parts by weight of licorice, 0.75 parts by weight of cinnamon, 0.54 parts by weight of jujube, 2.0 parts by weight of wheat, 0.54 parts by weight of Earl, 2.0 parts by weight of Baekbokshin, 0.54 parts by weight of ginger Parts, Sanjoin 0.54 parts by weight, Seokchangpo 0.54 parts by weight, Raw paper 0.54 parts by weight, Yeonjayuk 0.54 parts by weight, Yongan hut shell 1.81 parts by weight, Chungoong 0.36 parts by weight, Cheonma 0.36 parts by weight, Hwanggi 0.36 parts by weight, Hwangjeong 0.36 parts by weight, Suk Ji-hwang Herbal herbs containing 0.81 parts by weight and 0.51 parts by weight of goji berry are immersed in washing water to neutralize pesticides for 1 to 2 hours, then washed in water, and the washed herbs are immersed in previously prepared boiling water for 1 to 2 hours and then removed. It's dry.

Then, soak the seokchangpo from which hair has been removed in the prepared gingerol ginger tea for at least 30 minutes, and then take it out.

Here, Ginger Roll (chemical formula is C17H26O4) Ginger tea is pure ginger juice from which pure ginger is juiced using a juicer to make ginger juice, then put the juiced pure ginger juice in a container to sink the starch contained in the ginger, and then filter the starch. And organic sugarcane raw sugar in a ratio of 1:1 to the weight of the ginger juice mixture is put in a heating container, boiled for 4 to 5 hours at a temperature of 100 to 110 ℃, and then cooled to room temperature to prepare. At this time, the ginger juice mixture must be boiled for a long time to maximize the ingredients of ginger roll.

Then, lightly boil the raw paper and baekbokshin from which the core was removed at a temperature of 100-110℃ in vinegar or salt water, or soak it in rice water containing vinegar for at least 30 minutes, then boil for 10-15 minutes at a temperature of 100-110℃. Get it out.

Then, if necessary, soak the cheonggung in rice water containing 5 parts by weight of vinegar for 1 to 2 hours and then dry it, or soak the cheonggung in ginger juice prepared in advance for 1 to 2 hours and then dry it. After simmering, fry over low or medium heat to give the surface a yellowish color.

At this time, when roasting Seokchangpo, Wonji, Baekbokshin, Baekjak, and Hwanggi, it is preferable to roast so that the moisture content of each is at least 14% or less.

Then, herbal medicines including licorice, cinnamon, angelica, jujube, wheat, earl, baekbokshin, ginger, sanjoin, seokchangpo, wonji, yeonjayuk, longan huds, cheongoong, cheonma, hwanggi, and hwangjeong were added in a weight ratio of 0.7:9.3. The mixed herbal tea mixture is decoated for 4-5 hours at a temperature of 110-120℃ in a steamer, and cooled to room temperature to make herbal tea.

Then, put antlers in a separate bath with water and boil them at a temperature of 100 to 110℃ for at least 30 minutes, then remove them and discard the boiled water. Subsequently, the deer antler (0.36 parts by weight) and angelica sinensis (0.54 parts by weight) and water are decoated in a hot water at a temperature of 110 to 120° C. for 4 to 5 hours in a ratio of 0.9 to 10 by weight, and then cooled to room temperature to prepare an antler solution.

Here, it is preferable that antler and angelica are mixed in a ratio of 0.36 parts by weight of antler and 0.54 parts by weight of angelica, based on the weight of the whole Chongmyeong Ssanghwacha.

Then, the mixture of herbal tea and antler solution mixed at a weight ratio of 6.13:0.51 to the weight of the total Chongmyeong Ssanghwacha is decoated for 1 to 2 hours at a temperature of 100 to 110℃ in a hot water, and in the process of cooling to room temperature, compared to the weight of the total Chongmyeong Ssanghwacha. Chongmyeong Ssanghwacha is prepared by adding 10 parts by weight of honey.

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

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

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

Example 2

0.54 parts by weight of each Angelicae cut into a certain size relative to the total weight of the medicine, 0.75 parts by weight of licorice, 0.75 parts by weight of cinnamon, 0.54 parts by weight of jujube, 2.0 parts by weight of wheat, 0.54 parts by weight of Earl, 2.0 parts by weight of Baekbokshin, 0.54 parts by weight of ginger Parts, Sanjoin 0.54 parts by weight, Seokchangpo 0.54 parts by weight, Raw paper 0.54 parts by weight, Yeonjayuk 0.54 parts by weight, Yongan hut shell 1.81 parts by weight, Chungoong 0.36 parts by weight, Cheonma 0.36 parts by weight, Hwanggi 0.36 parts by weight, Hwangjeong 0.36 parts by weight, Suk Ji-hwang 0.81 parts by weight, 0.51 parts by weight of wolfberry, 0.36 parts by weight of brown, and 2.0 parts by weight of Eoseongcho are immersed in washing water for neutralizing pesticides for 1 to 2 hours, and then washed, and the washed herbal material is prepared in boiling water 1 Soak for ~2 hours, then remove and dry.

Then, soak the seokchangpo from which hair has been removed in the prepared gingerol ginger tea for at least 30 minutes, and then take it out.

Here, Ginger Roll (chemical formula is C17H26O4) Ginger tea is pure ginger juice from which pure ginger is juiced using a juicer to make ginger juice, then put the juiced pure ginger juice in a container to sink the starch contained in the ginger, and then filter the starch. And organic sugarcane raw sugar in a ratio of 1:1 to the weight of the ginger juice mixture is put in a heating container, boiled for 4 to 5 hours at a temperature of 100 to 110 ℃, and then cooled to room temperature to prepare. At this time, the ginger juice mixture must be boiled for a long time to maximize the ingredients of ginger roll.

Then, lightly boil the raw paper and baekbokshin from which the core was removed at a temperature of 100-110℃ in vinegar or salt water, or soak it in rice water containing vinegar for at least 30 minutes, then boil for 10-15 minutes at a temperature of 100-110℃. Get it out.

Then, if necessary, soak 5 parts by weight of cheonggung relative to the total weight of the rice water containing vinegar for 1 to 2 hours and then dry it, or soak the cheonggung in ginger juice prepared in advance for 1 to 2 hours and then dry it. After simmering it, it can be roasted over low or medium heat to give the surface a yellowish color.

At this time, when roasting Seokchangpo, Wonji, Baekbokshin, Baekjak, and Hwanggi, it is preferable to roast so that the moisture content of each is at least 14% or less.

Next, herbal medicines and water including Angelicae, Galyong, Licorice, Cinnamon, Angelicae, Jujube, Wheat, Count Peony, Baekbokshin, Ginger, Sanjoin, Seokchangpo, Wonji, Yeonjayuk, Longan Hut's Bark, Cheongung, Cheonma, Hwanggi, Hwangjeong. The herbal tea mixture mixed at the weight ratio of 9.1 is decoated for 4-5 hours at a temperature of 110 to 120°C in a steamer, and 10 parts by weight of honey is added to the weight of the total Chongmyeong Ssanghwa tea in the process of cooling to room temperature to prepare Chongmyeong Ssanghwa Tea.

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

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

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

In the preferred embodiment 2 of the present invention, a brown dragon having similar efficacy to antler and without a fishy taste was used instead of antler, and in order to alkalize the pH of Chongmyeong Ssanghwa tea, dried, which is 10 times that of lemon and 12 times that of wine. Eoseongcho was used.

Example 3

0.54 parts by weight of each Angelicae cut into a certain size relative to the total weight of the medicine, 0.75 parts by weight of licorice, 0.75 parts by weight of cinnamon, 0.54 parts by weight of jujube, 2.0 parts by weight of wheat, 0.54 parts by weight of Earl, 2.0 parts by weight of Baekbokshin, 0.54 parts by weight of ginger Parts, Sanjoin 0.54 parts by weight, Seokchangpo 0.54 parts by weight, Raw paper 0.54 parts by weight, Yeonjayuk 0.54 parts by weight, Yongan hut shell 1.81 parts by weight, Chungoong 0.36 parts by weight, Cheonma 0.36 parts by weight, Hwanggi 0.36 parts by weight, Hwangjeong 0.36 parts by weight, Suk Ji-hwang After immersing an herbal herbal medicine containing 0.81 parts by weight and 0.51 parts by weight of wolfberry in washing water for neutralizing pesticides for 1 to 2 hours, washing with water, 4 parts by weight of wheat skin powder enzyme per 100 parts by weight of medicinal material 45 to 55°C (preferably The crab is soaked in water of 50 ℃) for 1~2 hours and then dried.

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, soak the seokchangpo from which hair has been removed in the prepared gingerol ginger tea for at least 30 minutes, and then take it out.

Here, Ginger Roll (chemical formula is C17H26O4) Ginger tea is pure ginger juice from which pure ginger is juiced using a juicer to make ginger juice, then put the juiced pure ginger juice in a container to sink the starch contained in the ginger, and then filter the starch. And organic sugarcane raw sugar in a ratio of 1:1 to the weight of the ginger juice mixture is put in a heating container, boiled for 4 to 5 hours at a temperature of 100 to 110 ℃, and then cooled to room temperature to prepare. At this time, the ginger juice mixture must be boiled for a long time to maximize the ingredients of ginger roll.

Then, lightly boil the raw paper and baekbokshin from which the core was removed at a temperature of 100-110℃ in vinegar or salt water, or soak it in rice water containing vinegar for at least 30 minutes, then boil for 10-15 minutes at a temperature of 100-110℃. Get it out.

Then, if necessary, soak the cheonggung in rice water containing 5 parts by weight of vinegar for 1 to 2 hours and then dry it, or soak the cheonggung in ginger juice prepared in advance for 1 to 2 hours and then dry it. After simmering, fry over low or medium heat to give the surface a yellowish color.

At this time, when roasting Seokchangpo, Wonji, Baekbokshin, Baekjak, and Hwanggi, it is preferable to roast so that the moisture content of each is at least 14% or less.

Then, herbal medicines including licorice, cinnamon, angelica, jujube, wheat, earl, baekbokshin, ginger, sanjoin, seokchangpo, wonji, yeonjayuk, longan huds, cheongoong, cheonma, hwanggi, and hwangjeong were added in a weight ratio of 0.7:9.3. The mixed herbal tea mixture is decoated for 4-5 hours at a temperature of 110-120℃ in a steamer, and cooled to room temperature to make herbal tea.

Then, put antlers in a separate bath with water and boil them at a temperature of 100 to 110℃ for at least 30 minutes, then remove them and discard the boiled water. Subsequently, the deer antler (0.36 parts by weight) and angelica sinensis (0.54 parts by weight) and water are decoated in a hot water at a temperature of 110 to 120° C. for 4 to 5 hours in a ratio of 0.9 to 10 by weight, and then cooled to room temperature to prepare an antler solution.

Here, it is preferable that antler and angelica are mixed in a ratio of 0.30 parts by weight of antler and 0.21 parts by weight of angelica, based on the weight of the whole Chongmyeong Ssanghwacha.

Then, the mixture of herbal tea and antler solution mixed at a weight ratio of 6.13:0.51 to the weight of the total Chongmyeong Ssanghwacha is decoated for 1 to 2 hours at a temperature of 100 to 110℃ in a hot water, and in the process of cooling to room temperature, compared to the weight of the total Chongmyeong Ssanghwacha. Chongmyeong Ssanghwacha is prepared by adding 10 parts by weight of honey.

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

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

Next, the packaged Chongmyeong Ssanghwacha is sterilized at 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 embodiment in that a decomposition promoting process was added before decoupling the Crypt Ssanghwacha.

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

<Comparative Example>

0.34 to 0.38 parts by weight of each antler cut to a certain size relative to the total weight of the medicinal material, 0.54 parts by weight of angelica, 0.75 parts by weight of licorice, 0.75 parts by weight of cinnamon, 0.54 parts by weight of jujube , 2.0 parts by weight of wheat, 0.54 parts by weight of Earl, 2.0 parts by weight of Baekbokshin, 0.54 parts by weight of ginger, 0.54 parts by weight of Sanjoin, 0.54 parts by weight of Seokchangpo, 0.54 parts by weight of raw paper, 0.54 parts by weight of lotus, 1.81 parts by weight of longan husks, 0.36 parts by weight of cheonggung A mixture of herbal medicinal materials and water including 0.51 parts by weight of wolfberry and 0.51 parts by weight of wolfberry in a weight ratio of 2:8 was mixed at 110 to 120°C in a steamer, including 0.36 parts by weight of Cheonma, 0.36 parts by weight of Hwanggi, 0.36 parts by weight of Hwangjeong, 0.81 parts by weight of Sukjihwang Decoction for 4-5 hours at a temperature of.

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

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

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

<Experimental Example 1> Evaluation of Disadvantages of Chongmyeong Ssanghwa Vehicle

In order to confirm the disadvantages of the Chongmyeong Ssanghwacha prepared in Examples 1 to 3 and the Chongmyeong Ssanghwacha 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 120 ml of Chongmyeong Ssanghwacha of Examples 1 to 3 and Comparative Examples at room temperature was measured 10 times 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 4.35 Example 2 3.2 2.8 3.1 1.7 4.58 Example 3 2.9 2.9 2.6 1.4 4.52 Comparative example 5.2 5.4 3.5 3.1 3.92

As shown in [Table 1], the Chongmyeong Ssanghwacha of Example 3 using the Somacpi powder enzyme and the Chongmyeong Ssanghwacha of Example 2 fermented are bitter, hot, sour, and spicy than the Chongmyeong Ssanghwacha of Example 1. It was evaluated to be relatively good, and it was evaluated that the Chongmyeong Ssanghwacha of Example 1 showed relatively better bitter, hot, sour, and spicy taste than Chongmyeong Ssanghwacha according to the conventional method of manufacturing Chongmyeong Ssanghwacha of Comparative Example 1. In addition, as shown in [Table 1], it was found that the pH of Example 2 using Eoseongcho powder was relatively weakly acidic to that of alkali.

<Experimental Example 2> Evaluation of the preference of the Chongmyeong paired vehicle

In order to check the performance of the Chongmyeong Ssanghwacha prepared in Examples 1 to 3 and the Chongmyeong Ssanghwacha 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, and the average value of the test results obtained by conducting a sensory test with 100 men and women in their 20s to 50s is as follows [Table 2] Shown in.

Evaluation item Flavor flavor color Overall satisfaction Example 1 7.2 7.7 7.3 7.4 Example 2 7.4 8.2 7.2 7.6 Example 3 7.7 8.0 7.6 7.8 Comparative example 6.4 6.3 7.2 6.3

As shown in [Table 2], the taste, taste, color, and overall satisfaction of the Chongmyeong Ssanghwacha of Example 3 and fermented Example 2 using the wheat skin powder enzyme were relatively better than the Chongmyeong Ssanghwacha of Example 1. It was evaluated that the Chongmyeong Ssanghwa Tea of Example 1 was relatively better than the Chongmyeong Ssanghwa Tea according to the conventional method of manufacturing Chongmyeong Ssanghwa Tea of Comparative Example 1.

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)

Dipping seokchangpo from which hair has been removed in pre-prepared gingerol ginger tea for a certain period of time and then removing it;
Blanching the raw paper from which the core was removed in vinegar or salt water, or soaking it in rice water containing vinegar for a certain period of time and then boiling it for a certain period of time and then removing it;
Oriental herbal medicines including Angelicae, Licorice, Jujube, Ginger, Cinnamon, Wheat, Baekbokshin, Baek Peony, Sanjoin, Yeonjayuk, Yongan Hut's Bark, Cheongung, Cheonma, Hwanggi, Hwangjeong, Sukjihwang, and Gugija are fixed in washing water to neutralize pesticides. After soaking for a period of time and washing, the washing water is made of rice water containing less than 5 parts by weight of vinegar relative to the total weight of the washing water, or baking soda: vinegar: water is mixed at a preset mixing ratio, and the washed Immersing the medicinal material in pre-prepared boiling water for a predetermined period of time and then drying it out;
In order to promote the decomposition of the seokchangpo and the raw paper, and the herbal herbal medicine that has gone through the drying step, respectively, the seokchangpo and the raw paper, the herbal herbal medicine and the previously prepared wheat bark powder enzyme are added to water at 45 to 55°C. Putting and soaking for a predetermined period of time and then removing the decomposition promoting step;
A mixture of herbal herbal medicines and water including the extracted Seokchangpo, Wonji, Cinnamon, Wheat, Baekbokshin, Baek Peony, Sanjoin, Yeonjayuk, Yongan Hutseul, Cheongung, Cheonma, Hwanggi, Hwangjeong, Sukjihwang, Gugija, and water at a preset weight ratio Manufacturing herbal tea by decoction for a predetermined time in Tanggi;
Adding antler and water to a steamer, boiling for a certain period of time, and removing the antler, angelica and water in a pre-set weight ratio in a steamer for a certain time to prepare an antler solution;
A fermented antler solution is prepared by adding seaweed and kelp fermentation broth in a predetermined weight ratio to the antler solution and fermenting it in a fermentation container for a certain period of time, and a neutralized solution and the fermented antler prepared in advance to neutralize the acidity contained in the fermented antler solution. Heating the liquid to a preset temperature and time in a bath with a preset weight ratio;
And decoating a mixture of the herbal tea and the fermented antler solution at a preset weight ratio in a steamer for a predetermined period of time.
delete The method of claim 1,
The neutralizing solution is a first mixture of licorice, jujube and water mixed at a preset weight ratio in a steamer for a certain period of time, then cooled to room temperature, and a second mixture obtained by mixing ginger and water at a preset weight ratio is steamed. A method of manufacturing Chongmyeong Ssanghwa Tea, characterized in that it is prepared by mixing the first mixture and the second mixture cooled to room temperature for a predetermined time at a predetermined temperature at a predetermined time and then cooled to room temperature.

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