KR102341170B1 - Method of manufacturing fermentation tea of lotus room and lotus seed - Google Patents

Abstract

The method for producing fermented yeonjabang yeonjayuk tea according to the present invention consists of the following steps.
A washing step of removing foreign substances on the surface by washing the raw materials such as yeonjayuk, yeonjabang, red beet, and sweet pumpkin with water, and after the washing step, a cutting step of cutting each material, and after the cutting step, the cut A steaming step of steaming the material, a kneading step of kneading the steamed material after the steaming step, and a mixing step of mixing Bacillus bacteria into the kneaded material after the kneading step, and the mixing step Thereafter, a fermentation step of fermenting the mixed material, a drying step of drying the fermented material after the fermentation step, a grinding step of pulverizing the dried material after the drying step, and the pulverization After the step, a roasting step of baking the pulverized material, and after the roasting step, a tea bag manufacturing step of making the baked material into a tea bag.
Therefore, the following effects can be exhibited.
By manufacturing yeonjayuk, yeonjabang, red beet, and sweet pumpkin into tea bags, modern people who are busy with their daily life can easily consume the ingredients of the above ingredients with tea regardless of location, so it is possible to improve health such as adult diseases and diet. can In addition, it is possible to obtain the advantages of the Bacillus bacteria through the fermentation step, and it is possible to prevent the material from decaying. In addition, the roasting step is a roasting process that is generally passed through when manufacturing tea, and inhibits the activity of enzymes contained in the material to prevent oxidation over time and enhances flavor, so flavor can be increased.

Description

Fermented yeonjabang yeonja meat tea manufacturing method {METHOD OF MANUFACTURING FERMENTATION TEA OF LOTUS ROOM AND LOTUS SEED}

The present invention relates to a method for manufacturing fermented yeonjabang yeonjayuk tea, and more particularly, by manufacturing a tea bag using yeonjabang, yeonjabang, red beet, and sweet pumpkin as ingredients, the nutrients of each material are simultaneously ingested, so that health can be improved. It relates to a method for manufacturing fermented yeonjabang yeonjayuk tea, characterized in that.

Recently, it is not uncommon for modern people to suffer from adult diseases due to obesity due to excessive intake of food and lack of exercise. Accordingly, low-calorie and healthful foods are in the spotlight.

Among these beneficial foods, yeonjayuk, yeonjabang, red beet, and sweet pumpkin are the subject of interest. A closer look at these is as follows.

The lotus seed is the seed of the lotus flower, and the lotus leaf is a room (house) that surrounds the seed, and is a healthy food rich in minerals such as calcium, phosphorus, and iron, and it stabilizes the heart tremors or the mind and body for modern people who are under a lot of stress, and relieves insomnia It helps those who suffer from deep sleep. In addition, it boosts energy and prevents the decline of stamina, clears the heart, and strengthens the spleen, thereby reducing anger. It also prevents body fat gain and has an effect on diet.

To consume this type of yeonjayuk, add yeonjayuk to boiled water and boil it for another 20 minutes and drink it as tea. At this time, add 10 Yeonja-yuk based on 2 liters of water. The yeonjabang is put in boiled water, brewed for about 3 minutes, and then drunk as tea. At this time, add 1 per 2 liters of water.

The red beet is referred to as the four western vegetables along with paprika, broccoli, and celery, and is a vegetable with good taste and red color. Because it is rich in vitamins and iron, it is excellent for preventing anemia. It has a high sugar content and is rich in vitamin A, calcium, iron, fiber, and beta-cyanin, which not only lowers blood pressure, but also acts as an antioxidant, preventing cell damage in the body. It is effective in preventing adult diseases caused by obesity.

These red beets are mainly consumed by squeezing them.

The sweet pumpkin is a type of western pumpkin, and is also called chestnut pumpkin because it has a high sugar content and tastes like chestnuts. It is suitable for diet because it is low in calories compared to abundant carbohydrates and nutrients, and is rich in core fiber to aid digestion. In addition, vitamin A and beta-carotene, which are abundantly contained, inhibit aging and prevent adult diseases.

The sweet pumpkin is steamed and eaten.

As mentioned above, since each of the food materials examined has excellent efficacy, it is self-evident that if consumed continuously, it is effective for dieting and can prevent or treat adult diseases caused by obesity. However, it is cumbersome to use different recipes that require each ingredient to be boiled or brewed one by one, juiced and steamed. Therefore, it was inevitably impossible for modern people, who are busy with their daily life, to prepare the above ingredients one by one and cook them in the above-mentioned way.

(Document 1) https://blog.naver.com/dkttkspdlqj/221643861145 (Published on October 25, 2019) (Document 2) https://blog.naver.com/smilerc/221694798676 (Published on November 01, 2019)

The problems to be solved through the fermented yeonjabang yeonjayuk tea manufacturing method according to the present invention are as follows.

It solves the hassle of using different recipes that have to boil or boil, juice, and steam by providing soft peas, yeonjabang, red beets, and sweet pumpkin, so that modern people who are busy with their daily lives can easily consume it regardless of location. The purpose is to prevent and treat adult diseases and to make diet possible.

The method for producing fermented yeonjabang yeonjayuk tea according to the present invention includes the following steps in order to solve the above problems.

A washing step of removing foreign substances on the surface by washing the raw material yeonjayuk, yeonjabang, red beet, and sweet pumpkin with water, and after the washing step, a cutting step of cutting each material, and after the cutting step, the cut A steaming step of steaming the material, a kneading step of kneading the steamed material after the steaming step, and a mixing step of mixing Bacillus bacteria into the kneaded material after the kneading step, and the mixing step Thereafter, a fermentation step of fermenting the mixed material, a drying step of drying the fermented material after the fermentation step, a pulverizing step of pulverizing the dried material after the drying step, and the pulverization After the step, a roasting step of baking the pulverized material, and after the roasting step, a tea bag manufacturing step of making the roasted material into a tea bag.

Alternatively, in order to solve the above problem, the following process may be performed.

A washing step of removing foreign substances by washing the raw material yeonjayuk, yeonjabang, red beet, and sweet pumpkin with water, and after the washing step, a cutting step of cutting each material, and after the cutting step, the cut material A steaming step of steaming, a kneading step of kneading the steamed material after the steaming step, and a mixing step of putting Bacillus bacteria into the kneaded material and mixing after the kneading step, After the mixing step, A fermentation step of fermenting the mixed material, a drying step of drying the fermented material after the fermentation step, a pulverizing step of pulverizing the dried material after the drying step, and after the pulverizing step , After kneading the pulverized material with water to make pellets, a pill manufacturing step of enclosing the surface of loess to make a ring, and after the pill making step, a roasting step of baking by applying a flame to the ring, and after the roasting step , a crushing step of crushing the baked ring, and after the crushing step, a separation step of separating the material and loess by precipitating the loess by putting the pulverized material in a bucket, and after the separation step, the separated A drying step of drying the material, and a tea bag manufacturing step of making the dried material into a tea bag after the drying step.

The method for producing fermented yeonjabang yeonjayuk tea according to the present invention can exhibit the following effects by the above solution.

First, by manufacturing yeonjayuk, yeonjabang, red beet, and sweet pumpkin into tea bags, modern people who are busy with their daily lives can easily consume the ingredients of the above ingredients with tea regardless of location, so it is possible to maintain health such as adult diseases and diet. can be promoted

Second, it is possible to obtain the advantage of the Bacillus bacteria through the fermentation step, it is possible to prevent the material from decaying.

Third, the roasting step is a roasting process that is generally passed through when manufacturing tea. It inhibits the activity of enzymes contained in the material to prevent oxidation over time and enhances flavor, so flavor can be increased. .

Fourth, when it is manufactured into a ring and undergoes a roasting step, the phenomenon of burning the kernel, that is, the material, is prevented through the coating layer, and the phenomenon of volatilization of the fragrance is prevented. In addition, as the coating layer made of loess is heated, the material inside is properly baked through the above embodiment.

1 is a photograph showing a yeonjayuk and yeonjabang.
2 is a photograph showing a red bit.
Figure 3 is a block diagram showing a first embodiment of the fermented yeonjabang yeonja yukcha manufacturing method according to the present invention.
Figure 4 is a block diagram showing a second embodiment of the fermented yeonjabang yeonja yukcha manufacturing method according to the present invention.
Figure 5 is a cross-sectional view showing the ring manufactured in the pill manufacturing step of the second embodiment of the present invention.
Figure 6 is a process chart showing the roasting step of the second embodiment of the present invention.
7 is a process chart showing the separation step of the second embodiment of the present invention.

Hereinafter, various embodiments of the present document will be described with reference to the accompanying drawings. However, this is not intended to limit the technology described in this document to specific embodiments, and it should be understood that the present document includes various modifications, equivalents, and/or alternatives of the embodiments of the present document. In connection with the description of the drawings, like reference numerals may be used for like components.

In addition, expressions such as "first," "second," used in this document may modify various elements regardless of order and/or importance, and to distinguish one element from another element. It is used only and does not limit the corresponding components. For example, 'first part' and 'second part' may represent different parts regardless of order or importance. For example, without departing from the scope of the rights described in this document, a first component may be referred to as a second component, and similarly, the second component may also be renamed as a first component.

In addition, terms used in this document are used only to describe specific embodiments, and may not be intended to limit the scope of other embodiments. The singular expression may include the plural expression unless the context clearly dictates otherwise. Terms used herein, including technical or scientific terms, may have the same meanings as commonly understood by one of ordinary skill in the art described in this document. Among terms used in this document, terms defined in a general dictionary may be interpreted with the same or similar meaning as the meaning in the context of the related art, and unless explicitly defined in this document, ideal or excessively formal meanings is not interpreted as In some cases, even terms defined in this document cannot be construed to exclude embodiments of the present document.

(Example 1)

Hereinafter, referring to the first embodiment of the present invention, a method for manufacturing fermented yeonjabang yeonjayuk tea for solving the above problems together with the accompanying drawings will be described as follows.

3 is a block diagram showing a first embodiment of the fermented yeonjabang yeonja yukcha manufacturing method according to the present invention.

1. Washing step

A cleaning step is performed to remove foreign substances on the surface by washing the raw materials such as yeonjayuk, yeonjabang, red beet, and sweet pumpkin with water.

2. Cutting step

After the washing step, a cutting step of cutting each of the materials is performed. At this time, in order to facilitate the grinding in the following grinding step, the soft jasmine, red beet, and sweet pumpkin are cut into sizes of 1 to 3 cm up, down, left and right. And cut the yeonjayuk so that it is divided into two parts.

3. Steaming step

After the cutting step, a steaming step of steaming the cut material is performed. At this time, 10 to 20 kg of material is put into the steamer and steamed at 140 to 160° C. for 10 to 20 minutes, so that it can be easily crushed and sterilized in the crushing step to be described later. The contents of yeonjayuk, yeonjabang, red beet, and sweet pumpkin constituting the ingredients are 1:0.2:0.2:0.2 by weight. However, of course, this weight ratio can be adjusted according to preference.

4. Kneading step

After the steaming step, a kneading step of kneading the steamed material is performed. At this time, using a kneader, the ingredients softened by steaming are mixed and kneaded, and each ingredient is kneaded so that it can be evenly distributed.

5. Mixing step

After the kneading step, a mixing step of mixing Bacillus bacteria into the kneaded material is made. At this time, the input amount of Bacillus bacteria is 10% of the material volume, and the mixture is mixed using the kneader so that the Bacillus bacteria are evenly distributed.

The Bacillus is a fermented strain of cheonggukjang, which weakens the activity of intestinal putrefactive bacteria and has an antibacterial action against pathogens. It is a beneficial fungus. Since the Bacillus bacteria can be known by anyone skilled in the art, a detailed description thereof will be omitted.

6. Fermentation stage

After the mixing step, a primary fermentation step of fermenting the mixed ingredients is performed. That is, the fermentation process is carried out for 2 to 2.5 days at a temperature of 35 to 40 °C in the fermentation chamber. Then the juice is formed. The fermented material is placed on a plate so that it is 5-7 cm thick. Through this fermentation step, the advantages of the Bacillus bacteria can be obtained and the material can be prevented from decaying. As an example, the principle can be understood from the fact that kimchi or doenjang does not decay even after a long period of time.

7. Drying stage

After the first fermentation step, a drying step of drying the first fermented material is performed. That is, the plate is placed in a drying chamber and allowed to proceed at a temperature of 60 to 75° C. for 7 to 8 hours. At this time, since the thickness of the material is 5 to 7 cm, it is dried hard at the above temperature and time.

8. Crushing step

After the drying step, a pulverizing step of pulverizing the dried material is performed. At this time, it is subjected to a grinding process in the second stage, and in the first case, it is pulverized so as to have a particle size of 80 mesh, and in the second case, it is pulverized to a particle size of 120 mesh. In this way, in the secondary grinding, it is not possible to obtain a particle size of 120 mesh in the primary, so the secondary grinding is carried out.

9. Roasting stage

After the pulverizing step, a roasting step of baking the pulverized material is performed.

At this time, a powdery material is baked using a roaster, and the roaster is configured with a rotating fan inside a container to be heated. At this time, when the weight of the material is 10 to 20 kg, the temperature is set to 170 to 190 ° C, and the roasting process is performed for 40 minutes.

This roasting step is a roasting process that is generally passed through when manufacturing tea, and inhibits the activity of enzymes contained in the material to prevent oxidation over time and enhances the flavor.

10. Tea bag manufacturing step

After the roasting step, a tea bag manufacturing step of making the baked material into a tea bag is performed. Since the tea bag manufacturing step is a matter that anyone can know, a detailed description will be omitted.

(Example 2)

Hereinafter, a second embodiment of the present invention, a method for producing fermented yeonjabang yeonjayuk tea for solving the above problems will be described in conjunction with the accompanying drawings.

4 is a block diagram showing a second embodiment of a method for manufacturing fermented yeonjabang yeonja yukcha according to the present invention, and FIG. 6 is a flowchart illustrating the roasting step of the second embodiment of the present invention, and FIG. 7 is a process diagram illustrating the separation step of the second embodiment of the present invention.

1. Washing step

A cleaning step is performed to remove foreign substances on the surface by washing the raw materials such as yeonjayuk, yeonjabang, red beet, and sweet pumpkin with water.

2. Cutting step

After the washing step, a cutting step of cutting each of the materials is performed. At this time, in order to facilitate pulverization in the following pulverizing step, soft jasmine, red beet, and sweet pumpkin are cut to a size of 1 to 3 cm up, down, left and right. And cut the yeonjayuk so that it is divided into two parts.

3. Steaming step

After the cutting step, a steaming step of steaming the cut material is performed. At this time, 10 to 20 kg of material is put into the steamer and steamed at 140 to 160° C. for 10 to 20 minutes, so that it can be easily crushed and sterilized in the crushing step to be described later. The contents of yeonjayuk, yeonjabang, red beet, and sweet pumpkin constituting the ingredients are 1:0.2:0.2:0.2 by weight. However, of course, this weight ratio can be adjusted according to preference.

4. Kneading step

After the steaming step, a kneading step of kneading the steamed material is performed. At this time, using a kneader, the ingredients softened by steaming are mixed and kneaded, and each ingredient is kneaded so that it can be evenly distributed.

5. Mixing step

After the kneading step, a mixing step of mixing Bacillus bacteria into the kneaded material is made. At this time, the input amount of Bacillus bacteria is 10% of the material volume, and the mixture is mixed using the kneader so that the Bacillus bacteria are evenly distributed.

The Bacillus is a fermented strain of cheonggukjang, which weakens the activity of intestinal putrefactive bacteria and has an antibacterial action against pathogens. It is a beneficial fungus. Since the Bacillus bacteria can be known by anyone skilled in the art, a detailed description thereof will be omitted.

6. Fermentation stage

After the mixing step, a primary fermentation step of fermenting the mixed ingredients is performed. That is, the fermentation process is carried out for 2 to 2.5 days at a temperature of 35 to 40 °C in the fermentation chamber. Then the juice is formed. The fermented material is placed on a plate so that it is 5-7 cm thick. Through this fermentation step, the advantages of the Bacillus bacteria can be obtained, and the material can be prevented from decaying. As an example, the principle can be understood from the fact that kimchi or doenjang does not decay even after a long period of time.

7. Drying stage

After the first fermentation step, a drying step of drying the first fermented material is performed. That is, the plate is placed in a drying chamber and allowed to proceed at a temperature of 60 to 75° C. for 7 to 8 hours. At this time, since the thickness of the material is 5 to 7 cm, it is dried hard at the above temperature and time.

8. Crushing step

After the drying step, a pulverizing step of pulverizing the dried material is performed. At this time, it is subjected to a grinding process in the second stage, and in the first case, it is pulverized so as to have a particle size of 80 mesh, and in the second case, it is pulverized to a particle size of 120 mesh. In this way, in the secondary grinding, it is not possible to obtain a particle size of 120 mesh in the primary, so the secondary grinding is carried out.

9. Pill Manufacturing Stage

After the pulverization step, the pulverized material is kneaded with water to make a kernel (N) and then a pill manufacturing step is made to make a ring 10 by surrounding the surface with loess.

As shown in Figure 5, when making kernels (N) with the above material, they are manufactured in a size of 5 to 7 mm in diameter, and thus formed kernels (N) are mixed with loess powder having a particle size of 120 to 150 mesh and mixed, so that the loess powder is on the surface of the kernels. It is buried so that the coating layer (C) is formed. At this time, the thickness of the coating layer (C) is 0.3 to 0.5 mm. Since the kernel (N) is prepared in a kneaded state, the loess powder is easily attached to it because it contains moisture, so that the coating layer (C) can be formed.

10. Roasting stage

After the pill manufacturing step, a roasting step of baking by applying a flame to the ring 10 is made. At this time, the ring 10 may not be dried or it may be dried over time.

Looking at the roasting process, as shown in FIG. 6 , a plurality of rings 10 are supplied by using the hopper 200 to the conveyor 100 . And when the ring 10 is transported through the conveyor 100, a flame is sprayed on the ring 10 using a flame sprayer 300 from the upper portion so that the kernels N inside the coating layer (C) are bent. Since the bent ring 10 is discharged through the conveyor 100, the roasting step is completed.

At this time, the conveying speed of the conveyor 100 is set to be 1 to 1.5 m/min, and three flame sprayers 300 are arranged at a pitch of 1 to 1.5 m and floated at intervals of 50 to 60 cm from the upper surface of the conveyor 100. It is sprayed with a flame of 300~500℃.

This roasting step is a roasting process that is generally passed through when manufacturing tea, and inhibits the activity of enzymes contained in the material to prevent oxidation over time and enhances the flavor. In addition, through the coating layer (C), the kernel (N), that is, the burning phenomenon of the material is prevented, and the volatilization of the fragrance is prevented. In addition, while the coating layer (C) made of loess is heated, there is an advantage that the material inside is properly baked through the above embodiment. That is, when the powdery material is roasted in a roaster, when the temperature is not adjusted properly, it may burn and cause a burnt smell, and there is a risk that the product value may decrease due to volatilization of flavor, but this difficulty is solved through this roasting step.

11. Crushing step

After the roasting step, a pulverizing step of pulverizing the baked ring is made. At this time, it is made to have a particle size of 100 mesh at the first time, and grind to a particle size of 120 mesh at the second time. In this way, in the secondary grinding, it is not possible to obtain a particle size of 120 mesh in the primary, so the secondary grinding is carried out.

12. Separation Step

After the pulverization step, a separation step of separating the material and the loess is made by putting the pulverized material in a bucket to precipitate the loess.

As in FIG. 7 , the powdery material (L) and loess (S) that have been subjected to the pulverization step are put into the bucket 400 and then stirred so as not to form lumps. And when 1 to 1.5 days have elapsed, the loess (S) sinks due to the specific gravity difference and the material (L) is mixed with water (W).

In this state, the water (W) inside the water tank 400 is drained to the external screen 700 using the pipe 500 in which the pump 600 is installed. Then, the material L contained in the water W remains and only water is discharged. Through this process, it is possible to separate the material (L) from the mixture of the loess (S) and the material (L).

13. Drying stage

After the filtering step, a drying step of drying the filtered material is performed.

As an example, put it in a drying room and let it proceed for 7-8 hours at a temperature of 60-75°C. At this time, the material is turned over every hour so that the material is dried evenly.

14. Tea bag manufacturing steps

After the drying step, a tea bag manufacturing step of making the dried material into a tea bag is performed. Since the tea bag manufacturing step is a matter that anyone can know, a detailed description will be omitted.

As mentioned above, according to the present invention as described above, by manufacturing yeonjayuk, yeonjabang, red beet, and sweet pumpkin into tea bags, modern people who are busy with their daily life can easily consume the ingredients of the ingredients with tea easily, regardless of place, so that adult diseases And there is an advantage that can promote health such as diet. In addition, it is possible to obtain the advantages of the Bacillus bacteria through the fermentation step, and it is possible to prevent the material from decaying. In addition, the roasting step is a roasting process that is generally performed when manufacturing tea. It inhibits the activity of enzymes contained in the material to prevent oxidation over time, and enhances flavor, thereby increasing flavor. .

10: ring
N: kernel
C: coating layer
100: conveyor
200: Hopper
300: flamethrower
400: bucket
S: ocher
500: tube
600: pump
700: screen

Claims (2)

delete A cleaning step of removing foreign substances on the surface by washing the ingredients such as yeonjayuk, yeonjabang, red beet, and sweet pumpkin with water;
After the washing step, a cutting step of cutting each of the materials;
After the cutting step, a steaming step of steaming the cut material;
After the steaming step, a kneading step of kneading the steamed material;
After the kneading step, a mixing step of putting Bacillus bacteria into the kneaded material and mixing;
After the mixing step, a fermentation step of fermenting the mixed material;
After the fermentation step, a drying step of drying the fermented material;
After the drying step, a pulverizing step of pulverizing the dried material;
After the pulverization step, a pill manufacturing step of kneading the pulverized material with water to make a kernel and enclosing the surface with loess to make a ring;
After the pill manufacturing step, a roasting step of baking by applying a flame to the ring,
After the roasting step, a grinding step of pulverizing the baked ring,
After the pulverization step, a separation step of putting the pulverized material into a bucket to precipitate loess to separate the material and loess,
After the separation step, a drying step of drying the filtered material;
After the drying step, fermented Yeonjabang Yeonjayuk tea manufacturing method comprising a tea bag manufacturing step of making the dried material into a tea bag.

Images