KR102307830B1 - Manufacturing Method of Patbingsu Using High-enrichment Puer Tea - Google Patents

Abstract

A method of preparing shaved ice with sweet red beans using highly-enriched puer tea according to the present invention comprises the steps of: preparing highly-enriched puer tea used for shaved ice with sweet red beans; preparing milk ice used for shaved ice with sweet red beans; and preparing meshed sweet red beans used for shaved ice with sweet red beans. The step of preparing the highly-enriched puer tea comprises the steps of: preparing the highly-enriched puer tea; preparing ginger powder; preparing highly-enriched puer tea salt; and preparing black pepper. The shaved ice with sweet red beans prepared by the method is prepared by using highly-enriched puer tea in the form of artificially-fermented tea, such that consumers can intake unique efficacy of puer tea (for example, the effect of increasing fat decomposition ability) while eating shaved ice with sweet red beans. In addition, when shaved ice with sweet red beans is being prepared, ginger and pepper are added thereto so as to increase flavor of the shaved ice with sweet red beans and satisfy various preferences of consumers.

Description

Manufacturing Method of Patbingsu Using High-enrichment Puer Tea

The present invention relates to a method for manufacturing patbingsu using highly concentrated puer tea, and more particularly, by using highly-concentrated Pu'er tea in the form of mature tea, ginger, pepper, etc. It relates to a method for manufacturing red bean ice water using highly concentrated Pu'er tea that can ingest the effects of red bean ice water as well as enhance the flavor of red bean ice water.

In general, patbingsu is a kind of snack enjoyed in summer, and it is made by putting crushed ice in a bowl and putting red beans on it. To make red bean ice, you need a machine that crushes ice. However, in recent years, small household appliances that can grind ice are easily available at home, so you can easily make and eat patbingsu at home. In addition to ice and red bean, various additional ingredients such as milk, fruit, rice cake, jelly, and cereal can be added according to the consumer's preference in addition to ice and red beans, so that you can enjoy various flavors and aromas with cool ice.

Meanwhile, FIG. 1 exemplifies an example of the conventional red bean ice water product as described above. The illustrated red bean water 10 shows an example in which milk 13 and rice cake 17 are added in addition to the crushed ice 11 and red bean 15 , which are crushed with ice. Since the process of making such patbingsu is simple, it is widely made and eaten at home in recent years, so there is a demand for a new type of patbingsu product that is more unique and can satisfy consumers' preferences with competitiveness compared to home-made patbingsu.

Public Utility Model Publication No. 20-2020-0002628 (Public Date: December 03, 2020, Petal Bean Bingsu) Laid-Open Patent Publication No. 10-2018-0006019 (published date: January 17, 2018, method of manufacturing red bean ice water) Laid-Open Patent Publication No. 10-2003-0085651 (published date: November 07, 2003, agar diet red bean shaved ice) Laid-Open Patent Publication No. 10-2000-0007105 (Publication date: February 07, 2000, method for producing patbingsu using watermelon)

The present invention uses highly concentrated Pu'er tea, ginger, pepper, brown sugar, natural honey, etc. to prepare red bean water, so that consumers can consume the effects of Pu'er tea and ginger together when eating red bean water. An object of the present invention is to provide a method for manufacturing red bean ice water.

Another object of the present invention is to provide a method for preparing patbingsu using highly concentrated Pu'er tea, which enhances the flavor of patbingsu.

According to the present invention, the method for producing red bean ice water using highly concentrated puer tea comprises the steps of preparing highly concentrated puer tea for red bean water, preparing milk ice for red bean water, and preparing stewed red beans for red bean water; In the step of preparing the highly concentrated Pu-erh tea for red bean ice water, boiled tea in the form of ripe tea is put in water and boiled to make a Pu-erh tea liquid, and a portion is dried to make Pu-erh tea powder, and then the Pu-erh tea liquid and roasted salt are weighed. Puer tea salt, ginger powder, and black pepper powder mixed in a ratio of 1:3 on a % basis are added to the Puer tea solution, boiled and mixed, cooled at room temperature again, and aged at 10° C. or less for 3 days. process; The step of preparing milk ice for red bean ice water consists of adding 5 ml to 10 ml of the Puer tea solution to 100 ml of milk, mixing it, and cooling it to prepare milk ice; The step of preparing the red bean stew for the red bean water is to boil the red beans, then add brown sugar, natural honey, and the Puer tea liquid to it, and use a spatula to boil the red beans by crushing about two-thirds of the red bean kernels. It is characterized in that it is made in the process of making

The manufacturing method of red bean water using highly concentrated Pu'er tea according to the present invention uses highly concentrated Pu'er tea in the form of mature tea, so that when consumers eat red bean water, the unique effect of Pu'er tea (for example, the effect of increasing fat decomposition) can be ingested together. , In addition, by adding ginger and pepper to the red bean ice water, it is possible to enhance the flavor of the red bean ice water and satisfy the various tastes of consumers.

In the present invention, brown sugar and natural honey are added to sweet red bean ice water without using general sugar, so that it is not only good for consumers' health, but also healthy sweetness can be realized.

It is expected that the patbingsu of the present invention will be in the spotlight as a well-being food that can keep the health of consumers while keeping the heat in summer.

1 is a photograph showing an example of a typical patbingsu.
FIG. 2 is a view showing a method of manufacturing red bean ice water using highly concentrated Pu'er tea according to a preferred embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the detailed description to be described later, one representative embodiment of the present invention will be presented in order to achieve the above-described technical problem. And other embodiments that can be presented as the present invention is replaced by the description in the configuration of the present invention.

The term 'mature tea' used in the present invention refers to tea made by artificially fermenting tea leaves, and the present invention proposes a method of manufacturing red bean ice water using Pu'er tea in the form of mature tea.

The method for manufacturing red bean water according to the present invention includes the steps of preparing highly concentrated Pu'er tea used for red bean water, preparing milk ice for red bean water, and preparing stewed red bean for red bean water, and producing the highly concentrated Pu'er tea. The steps include a manufacturing step of highly concentrated Pu'er tea, a manufacturing stage of ginger powder, a manufacturing stage of highly concentrated Pu'er tea salt, and a manufacturing stage of black pepper. The method for preparing red bean ice water according to the present invention will be described in detail in Example 1 below.

{Example 1}

FIG. 2 is a view sequentially showing a method of manufacturing red bean ice water using highly concentrated Pu'er tea according to a preferred embodiment of the present invention.

Referring to FIG. 2 , the method for preparing red bean ice water according to the present invention includes the steps of preparing puer tea in the form of mature tea with highly concentrated puer tea liquid and powdered puer tea, preparing milk ice for red bean water, and preparing boiled red beans for red bean water. It consists of a step of, and a step of using them to prepare patbingsu.

1. Step of manufacturing highly concentrated Pu'er tea for red bean ice water

First, prepare 20 g of Pu-erh tea in the form of mature tea and 2 liters of mineral water, respectively. Put 20 g of Pu'er tea in 2 ℓ of the bottled water, boil it, and then heat it continuously to make it thick like a plaster (hereinafter referred to as 'puer tea liquid'). At this time, some of the thick and fine Pu'er tea is dried and made into a powder form (hereinafter referred to as 'puer tea powder').

Next, 1 g to 3 g of the ginger powder prepared below, 1 g to 2 g of Pu-erh tea salt, and 0.2 g to 0.5 g of black pepper are added to 100 ml of the concentrated Puer tea liquid as described above, and stirred while boiling to mix well, and then at room temperature. After cooling in the refrigerator, it is put in a refrigerator and aged at 10° C. or lower for 3 days to prepare a highly concentrated Pu-erh tea for red bean ice water of the present invention.

On the other hand, the method for manufacturing the ginger powder, the method for manufacturing highly concentrated Puerto tea salt, and the method for manufacturing black pepper are as follows.

In the ginger powder manufacturing method for red bean ice water, 10 g of ginger is washed to remove impurities, and then ground on a grater and naturally dried to prepare ginger powder. In the method for preparing high-concentrated Pu'er tea salt for red bean ice water, salt baked at 800°C to 900°C and the Puer tea powder are evenly mixed in a ratio of 3:1 based on weight % to prepare puer tea salt. In the black pepper manufacturing method for red bean ice water, black pepper powder is prepared by grinding general black pepper from about 500 mesh to 800 mesh.

2. Step of preparing milk ice for red bean ice

First, 5 ml to 10 ml of the highly-concentrated Pu-erh tea solution prepared in the above-mentioned step (the step of preparing highly concentrated Pu-erh tea for red bean ice water) is put into 100 ml of milk, mixed evenly, and cooled to prepare milk ice.

3. Preparation of stewed red beans for red bean ice water

First, 200 g to 300 g of red beans are prepared, 50 g of brown sugar, 20 g of natural honey, and 1 g to 5 g of highly concentrated Pu'er tea powder prepared in the above-mentioned step (step of preparing highly concentrated Pu'er tea for red bean water) are prepared, respectively.

Next, grind the red bean with a normal cotton cloth and boil it for about 1 to 3 hours, then add the brown sugar, natural honey, and highly concentrated Pu'er tea powder, add an appropriate amount of water, and boil again for about 1 hour. Then, it is cooled at room temperature and stored refrigerated. At this time, during the boiling process, use a spatula to crush the red bean kernels by about two-thirds and prepare it by stewing.

4. Preparation of patbingsu using highly concentrated Pu'er tea

First, grind the milk ice prepared in the above step using a conventional ice maker, put about 200 ml to 300 ml in a bowl, put 10 g to 20 g of the above-mentioned highly concentrated Pu'er tea and 50 g to 100 g of boiled red bean, and then The red bean water of the present invention is prepared by sprinkling an appropriate amount of the Puer tea powder described above.

The red bean shaved water of the present invention prepared in the above way is made by adding Pu'er tea in the form of ripe tea, ginger, pepper, brown sugar, natural honey, etc. Instead, it can satisfy the various tastes of consumers and enhance the flavor of bingsu.

Claims (1)

In the method for manufacturing red bean ice water,
It consists of the steps of preparing the highly concentrated Pu'er tea for the red bean water, preparing the milk ice for the red bean water, and preparing the stewed red bean for the red bean water;
The step of preparing the highly concentrated Pu'er tea for red bean ice water is to put 20 g of Pu'er tea in the form of mature tea in 2 liters of water, boil it to make a thick puer tea liquid, and dry some of it to make Pu'er tea powder, and then roast it at 800 °C to 900 °C. Puer tea salt was prepared by mixing salt and the Puer tea powder in a ratio of 3:1 by weight, and then added 1 g to 2 g of the Puer tea salt, 1 g to 3 g of ginger powder, and black pepper powder to 100 ml of the Puer tea liquid. 0.2 g to 0.5 g is added and mixed while boiling, then cooled at room temperature, and aged at 10° C. or less for 3 days;
The step of preparing the milk ice for red bean ice water consists of adding 5 ml to 10 ml of the Puer tea solution to 100 ml of milk, mixing it, and cooling it to make milk ice;
The step of preparing the red bean stew for the red bean water is to boil 200 g to 300 g of red beans, then add 50 g of brown sugar, 20 g of natural honey, and 1 g to 5 g of the Puer tea powder, boil, and use a spatula to cook the red beans for about two-thirds. It consists of the process of simmering by crushing into kernels;
Grind the milk ice made in the step of preparing milk ice for red bean ice with an ice maker, put 200 ml to 300 ml in a bowl, and 10 g to 20 g of highly concentrated Pu'er tea prepared in the step of preparing the highly concentrated Pu'er tea for red bean water and the red bean ice water A method for producing red bean ice water using highly concentrated Puer tea, characterized in that it comprises the steps of adding 50 g to 100 g of stewed red bean prepared in the step of preparing stewed red bean, and then sprinkling the Puer tea powder on it to prepare red bean ice water.

Images