KR102271319B1 - Method for Centella asiatica tea - Google Patents

Abstract

The present invention relates to a method for manufacturing tea using Centella asiatica and to Centella asiatica tea produced thereby. Centella asiatica produced by the method of the present invention is prepared by setting the appropriate temperature and time for the unique Centella asiatica ingredients, so that the unique Centella asiatica ingredients are maintained, while the unique subtle scent of Centella asiatica is savory and intense, and does not have a fishy taste. Excellent effect can be exerted.

Description

Method for manufacturing Centella asiatica tea {Method for Centella asiatica tea}

The present invention relates to a method for manufacturing tea using Centella asiatica and to Centella asiatica tea produced thereby.

In general, tea refers to drinking water made by brewing tea leaves (tea leaves) or by brewing grass leaves, flowers, and roots. Recently, along with the expansion of tea cultivation and production, various pharmacological effects are known, and the consumption of tea is gradually increasing. Depending on the manufacturing method, there are steamed tea in which enzymes in the leaves are inactivated by steaming, roasted tea made by roasting in a cauldron, and batch tea in which the primary processed steamed tea is treated at high temperature to release a heated flavor such as pyrazine.

On the other hand, Centella asiatica is a perennial plant that grows in the mountains or fields of the island. Centella asiatica is used as a medicine or used in natural products such as creams, lotions, and gels. It also has antioxidant, anti-inflammatory, antibacterial and healing effects, or helps to treat symptoms related to blood circulation, high blood pressure, and cholesterol. The development of a new functional tea using Centella asiatica having such various effects is required.

Republic of Korea Patent No. 10-1281035 (Registration date: June 26, 2013) relates to Julul tea and its manufacturing method, which can be enjoyed by anyone with a refreshing feeling in the mouth and a refreshing scent at the tip of the nose, and enjoy a variety of tastes and fragrances. It is described about Julpuli tea and its manufacturing method, which can prevent and treat adult diseases that are easy to be invented by modern people, and enable active physical and mental activities.

An object of the present invention is to provide a method for producing Centella asiatica tea, which has excellent sensory properties, without the characteristic fishy taste of tea, while maintaining the unique ingredients of Centella asiatica.

The present invention is a legal step (a) of spraying and spraying Cheongju on Centella asiatica; Step (b) of 8 to 12 minutes of cooking the Centella asiatica legalized in step (a) at 190 ~ 210 ℃; A roasting step (c) of roasting the Centella asiatica cooked in step (b) at 140 to 160° C. for 8 to 12 minutes; Step (d) of keeping in mind the Centella asiatica that was roasted in the step (c); (e) drying the centella asiatica noted in step (d) at 60 to 80° C. for 3 to 4 hours; and the step (f) of flavoring the Centella asiatica dried in step (e) by leaving it to stand at 80 to 150° C. for 30 to 40 minutes, then cooling and vacuum packaging (f).

Meanwhile, in the present invention, the Centella asiatica is preferably a young leaf or stem of Centella asiatica.

On the other hand, in the present invention, step (e) is preferably performed after repeating 2-3 times of steps (c) and (d).

In addition, the present invention provides a Centella asiatica produced by the above method.

Centella asiatica produced by the method of the present invention is prepared by setting the appropriate temperature and time for the unique Centella asiatica ingredients, so that the unique Centella asiatica ingredients are maintained, while the unique subtle scent of Centella asiatica is savory and intense, and does not have a fishy taste. Excellent effect can be exerted.

1 is a photograph showing a method of manufacturing Centella asiatica according to an embodiment of the present invention.
2 is a photograph of Centella asiatica according to an embodiment of the present invention.

The present invention is a legal step (a) of spraying and spraying Cheongju on Centella asiatica; Step (b) of 8 to 12 minutes of cooking the Centella asiatica legalized in step (a) at 190 ~ 210 ℃; A roasting step (c) of roasting the Centella asiatica cooked in step (b) at 140 to 160° C. for 8 to 12 minutes; Step (d) of keeping in mind the Centella asiatica that was roasted in the step (c); (e) drying the centella asiatica noted in step (d) at 60 to 80° C. for 3 to 4 hours; and the step (f) of flavoring the Centella asiatica dried in step (e) by leaving it to stand at 80 to 150° C. for 30 to 40 minutes, then cooling and vacuum packaging (f).

Centella asiatica is a perennial plant that grows in the mountains or fields of the island. It grows laterally and takes root at the node and has scale-like leaves. Centella asiatica is used as a medicine or used in natural products such as creams, lotions, and gels. It also has antioxidant, anti-inflammatory, antibacterial and healing effects, or helps to treat symptoms related to blood circulation, high blood pressure, and cholesterol. The development of a new functional tea using Centella asiatica having such various effects is required.

Meanwhile, in the present invention, the Centella asiatica is preferably a young leaf or a leaf-sized stem of Centella asiatica.

In the present invention, the term 'legal preparation' refers to various methods such as treatment with water, alcohol, oil, vinegar or medicinal juice, frying, heating, and fermentation. The purpose of legislation is to safely use the toxic and irritating properties of medicines, to increase the therapeutic efficacy of medicines, to make it convenient and to store medicines for a long time, and to eliminate bad odor and taste of medicines and make them easier to eat. purpose, etc. In the present invention, it is preferably regulated by a method of spraying using rice wine, and through this process, the unique ingredients of Centella asiatica are maintained, and the unique fishy taste and toxicity from the process of making tea are neutralized.

In the present invention, in the 'cooking' process, temperature control is an important process because it is important to set the conditions in consideration of the ingredients and properties of the herb. In the present invention, preferably, it was cooked at 190 to 210° C. for about 8 to 12 minutes.

In the present invention, the 'roasting' process refers to a process of heating and ripening raw tea leaves that are not dried as they are, and the tea produced by the roasting process is called 'steamed tea'. Since the process of 'baking' depends on the unique flavor and flavor of tea, it is important to repeat the process several times with appropriate time, temperature, and humidity conditions. In the present invention, the roasting was performed by heating at 140-160° C. for 8-12 minutes.

In the present invention, the 'mindfulness' process refers to a process of softening the tissue of a material by kneading or rubbing it by hand. In the process of mindfulness, moisture & fiber structure were changed, and it is important to control humidity in this process. If the number of repetitions of roasting and consciousness is reduced (less than 1 time), a fishy or fresh smell of tea is produced. If the number of repetitions is too large (more than 5 times), the characteristic scent of Centella asiatica is fading and the taste is insignificant. did not fit In the present invention, it is preferable to repeat the process of 'spitting' and 'mindfulness' two to three times to maximize the unique flavor and taste of Centella asiatica by making the subtle scent of Centella asiatica savory and rich.

In the present invention, the 'drying' process may be carried out using a conventional method known in the art, and may be carried out using various methods such as dry drying, shade drying, hot air drying or natural drying, but in the present invention, it is preferable and dried at 60-80°C for 3-4 hours. Most preferably, it was dried at 70° C. for 3 hours and 30 minutes, and at this time, more than 80% of the moisture of Centella asiatica was removed.

In the present invention, the 'flavoring' process refers to the process of making a unique flavor of tea. In the manufacture of tea, tea that has not been subjected to a flavoring step does not emanate its aroma, resulting in very low marketability. In the present invention, it was heated for 30 to 40 minutes at 80 to 150 ° C or higher.

In addition, the present invention provides a Centella asiatica produced by the above manufacturing method.

In the present invention, in order to evaluate the sensory of the tea prepared in Examples, appearance (color, taste), swallowing, flavor, etc. were evaluated. As a result of sensory evaluation, Centella asiatica of the present invention is ripening step 190~210℃/8~12 minutes, roasting step 140~160℃/8~12 minutes, drying step 60~80℃/3~4 hours, flavoring step 80~150 When it was prepared under the conditions of ℃/30~40 minutes, the overall palatability of Centella asiatica tea was excellent, such as appearance (color, taste), swallowing, and flavor. In particular, Centella asiatica tea prepared under the conditions of 200℃/10min for cooking, 150℃/10min for roasting, 70℃/3 hours 30min for drying, 120℃/35min for aromatization) has a delicate scent unique to Centella asiatica. It did not have a fishy taste and was easy to swallow, so it could be evaluated that it satisfies the tastes of consumers. In addition, it was confirmed that the aroma and taste of Centella asiatica tea prepared by repeating the roasting and noting steps exhibited superior sensory properties.

Hereinafter, the concept of the present invention will be described in detail through the following examples. However, the scope of the present invention is not limited only to the following examples, and includes modifications of technical ideas equivalent thereto.

[Example 1: Manufacturing process of Centella asiatica tea]

In this embodiment, the method of manufacturing Centella asiatica with different temperature and time conditions will be described in order for convenience. As an example, the manufacturing process of Centella asiatica tea is shown in FIG. 1 .

① Raw material handling

The young leaves and leaf-sized stems of Centella asiatica were washed with sterile purified water, and then dried in a clean room.

② Legislative system

Centella asiatica trimmed in the above step was sprayed on the elevation using Cheongju. The legislative process maintains the original ingredients of Centella asiatica and neutralizes the unique fishy taste and toxicity from the tea making process.

③ Learn

Centella asiatica legally restricted in the above step was cooked at a high temperature of 180-220 ℃ for 6-14 minutes.

④

Centella asiatica cooked in the above step was heated at 120-180° C. for 6-14 minutes.

⑤ Keep in mind

It is a step to keep in mind the salty Centella asiatica, and by kneading or rubbing by hand to soften the tissue of Centella asiatica, the moisture & fiber tissue is changed. Humidity is controlled in this process.

⑥ Drying

Centella asiatica, which has been repeatedly roasted and kept in mind, was dried at 50 to 90° C. for 2 hours 30 minutes to 4 hours 30 minutes.

⑦ Flavor

It is a process of making the unique flavor of tea by leaving the dried centella asiatica at 40 to 190° C. or higher for 20 to 50 minutes.

⑧ Cooling and vacuum packaging

After cooling the heat of the flavored Centella asiatica, it was vacuum-packed. An example of the Centella asiatica produced through the manufacturing process of the Centella asiatica is shown in FIG. 2 .

In Table 2 below, Examples 1-1 to 1-5 in which the temperature and conditions of the process of manufacturing Centella asiatica were changed are shown.

3. Cooking stage 4. Steps 6. Drying step 7. Flavoring step Example 1-1 180°C, 6 minutes 120℃, 6 minutes 50℃, 2 hours 30 minutes 40°C, 20 minutes Example 1-2 190°C, 8 minutes 140°C, 8 minutes 60℃, 3 hours 80℃, 30 minutes Examples 1-3 200°C, 10 minutes 150°C, 10 minutes 70℃, 3 hours 30 minutes 120℃, 35min Examples 1-4 210°C, 12 minutes 160℃, 12 minutes 80℃, 4 hours 150℃, 40min Examples 1-5 220°C, 14 minutes 180°C, 14 minutes 90℃, 4 hours 30 minutes 190°C, 50 minutes

[Comparative Example 1: Manufacturing process of Centella asiatica omitting the legal process]

In this comparative example, Centella asiatica tea was prepared in the same manner as in Example 1, and under the same temperature and time conditions as in Example 1-3, except that the legal step in Example 1 was omitted.

[Comparative Example 2: Manufacturing process of Centella asiatica omitting the boiling step]

In this comparative example, Centella asiatica tea was prepared in the same manner as in Example 1, and under the same temperature and time conditions as in Example 1-3, except that the ripening step in Example 1 was omitted.

[Comparative Example 3: Manufacturing process of Centella asiatica omitting the roasting and juicing steps]

In this comparative example, Centella asiatica tea was prepared in the same manner as in Example 1, and under the same temperature and time conditions as in Example 1-3, except for omitting the roasting and noting steps in Example 1. .

[Comparative Example 4: Manufacturing process of Centella asiatica omitting the drying step]

In this comparative example, Centella asiatica tea was prepared in the same manner as in Example 1, and under the same temperature and time conditions as in Example 1-3, except that the drying step in Example 1 was omitted.

[Comparative Example 5: Manufacturing process of Centella asiatica omitting the flavoring step]

In this comparative example, Centella asiatica tea was prepared in the same manner as in Example 1, except that the flavoring step in Example 1 was omitted, and under the same temperature and time conditions as those of Examples 1-3.

[Experimental Example 1: Sensory evaluation of Example 1 and Comparative Examples 1 to 5]

In this experimental example, the sensory evaluation of Centella asiatica tea prepared in Example 1 and Comparative Examples 1 to 5 was performed. A sensory evaluation was performed on the appearance (color, aroma), swallowing, taste, and overall preference of the Centella asiatica prepared in Example 1 and Comparative Examples 1 to 5 for 20 adult men and women. The results of the sensory evaluation were scored according to the criteria (5-very good, 4-good, 3-moderate, 2-bad, 1-very bad) for appearance (color, aroma), swallowing, taste, and overall preference, respectively. was given and expressed as an average value.

Appearance (color, fragrance) throat swallow flavor Comprehensive symbol map Example 1-1 3.2 3.4 3.2 3.2 Example 1-2 4.0 3.8 3.6 3.8 Example 1-3 4.6 4.4 4.6 4.5 Example 1-4 3.8 3.6 3.8 3.7 Example 1-5 3.0 3.0 3.2 3.0 Comparative Example 1 3.2 3.2 3.0 3.1 Comparative Example 2 3.0 2.8 3.0 2.9 Comparative Example 3 2.8 2.6 2.8 2.7 Comparative Example 4 3.0 3.0 3.2 3.0 Comparative Example 5 2.8 3.2 2.8 2.9

As shown in Table 1, it was found that the Centella asiatica of Examples 1-2 to 1-4 had better overall palatability, such as appearance (color, aroma), swallowing, and taste, compared to Comparative Examples, and thus had excellent sensory properties. In the case of Comparative Example 1, in which the legal step was omitted, the tea had a fishy taste, and in Comparative Example 3 and Comparative Example 5, in which the saltiness and citrus were omitted, the taste or flavor of the tea was not felt well and was not felt well. It was found that it did not meet the consumer's preference. In particular, Centella asiatica tea of Examples 1-3 was evaluated as having a good taste, as it had a mild scent of Centella asiatica, did not have a strong, fishy taste, and was easy to swallow.

[Example 2: Manufacturing process of Centella asiatica with different number of roasting steps and minding steps]

In this example, in order to examine the sensory of Centella asiatica by repeating the roasting and keeping in mind steps, Centella asiatica in which the number of roasting and minding steps was varied was prepared. The entire manufacturing process was the same as in Example 1, and 6. Before performing the drying step, 4. Roasting and 5 Minding were additionally performed. The manufacturing conditions of Example 1-3, which had the best sensory test results in Experimental Example 1 (cooking step 200° C./10 minutes, roasting step 150° C./10 minutes, drying step 70° C./3 hours 30 minutes, flavoring step) 120° C./35 min). In Table 3 below, Examples 2-1 to 2-5 according to the number of times of application and attention are shown.

note and mind Example 2-1 1 time Example 2-2 Episode 2 Example 2-3 3rd time Example 2-4 5 times Example 2-5 Episode 7

[Experimental Example 2: Sensory evaluation of Example 2]

In this experimental example, the sensory evaluation of Centella asiatica tea prepared in Example 2 was performed. A sensory evaluation was performed on 20 adult men and women for the appearance (color, aroma), swallowing, taste, and overall preference of the Centella asiatica prepared in Example 2 above. The results of the sensory evaluation were scored according to the criteria (5-very good, 4-good, 3-moderate, 2-bad, 1-very bad) for appearance (color, aroma), swallowing, taste, and overall preference, respectively. was given and expressed as an average value.

Appearance (color, fragrance) throat swallow flavor Comprehensive symbol map Example 2-1 3.6 3.8 3.6 3.6 Example 2-2 4.6 4.4 4.6 4.5 Example 2-3 4.5 4.5 4.6 4.5 Example 2-4 3.2 3.4 3.4 3.3 Example 2-5 2.8 3.2 2.8 2.9

As shown in Table 4, the Centella asiatica of Examples 2-2 and 2-3 has a higher overall preference, such as appearance (color, flavor), swallowing, and taste, compared to other Centella asiatica teas with different brews and notes. had sensuality. Centella asiatica of Example 2-1, in which the number of times of roasting and hearting was performed once, was evaluated to have a rough tea taste with a fishy or green smell of tea, and Examples 2-4 and Example 2 in which the number of times of roasting and hearting was performed 5 or more times. Centella asiatica -5 was criticized for having an insignificant flavor and taste. On the other hand, Centella asiatica tea of Examples 2-2 and 2-3 was found to be well suited to consumers' preferences, such as a sweet and strong scent of Centella asiatica, and good taste.

Claims (4)

Legislative step (a) of spraying Cheongju on Centella asiatica;
(b) cooking the Centella asiatica legally restricted in step (a) at 190 to 210° C. for 8 to 12 minutes;
A roasting step (c) of roasting the Centella asiatica cooked in step (b) at 140 to 160° C. for 8 to 12 minutes;
Step (d) to keep in mind the Centella asiatica that was roasted in the step (c);
Step (e) of drying the centella asiatica noted in step (d) at 60 to 80° C. for 3 to 4 hours; and
The method of manufacturing Centella asiatica comprising the step (f) of aromatizing the Centella asiatica dried in step (e) by leaving it at 80 to 150° C. for 30 to 40 minutes, then cooling and vacuum packaging.
According to claim 1,
The centella asiatica,
A method for producing Centella asiatica tea, characterized in that it is a young leaf or stem of Centella asiatica.
According to claim 1,
The step (e) is,
A method of manufacturing Centella asiatica, characterized in that it is performed after repeating steps (c) and (d) 2-3 times.
[Claim 4] Centella asiatica produced by the method of any one of claims 1 to 3.

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