KR102361720B1 - Smilax tea and the manufacturing method thereof - Google Patents

Abstract

The present invention relates to Smilax china L. asiatica, which is convenient to drink because the concentration of the active ingredient is increased, the efficacy is greatly improved, the bitter taste of the ingredients is purged, and the savory taste and fragrance are produced.
The method for producing Smilax china L. root of the present invention comprises: a material preparation step of thoroughly washing, shredding, and drying the Smilax china L. root; A milling step of finely pulverizing the dried Smilax china root into a 32-48 mesh; a roasting step of roasting the pulverized Smilax china root in powder form for 9.5 to 14.5 minutes while controlling the heat from high to low; Aging step in which the roasted Smilax china powder is naturally cooled to room temperature and then aged in an airtight container for 1 to 3 days: and 1 to 3 g of each aged Smilax china powder is injected into a tea bag and sealed.

Description

Smilax tea and the manufacturing method thereof

The present invention relates to tea using medicinal effects of Smilax china L. root and a method for manufacturing the same, and more particularly, by increasing the concentration of active ingredients, the efficacy is greatly improved, the bitterness of the ingredients is purged, and the savory taste and aroma are concerned and drinkable. to a convenient Smilax china L. tea and a manufacturing method therefor.

Smilax china Liliaceae is a deciduous vine of the Liliaceae family, a monocotyledonous plant that grows on the edge of forests in mountainous areas. The stem grows to about 2m by bending at each node and has thorns like hooks. The leaves are alternate, round, broad egg-shaped or broad oval, thick and shiny. The petiole is short, the stipules are adhered in the shape of a sheath, and the tip is tendril. Flowers are monosexual, yellow-green, and form umbel in May. Flower stalks are 15-30 mm long, and small flower stalks are about 1 cm long. There are 6 inflorescences, curled backwards, and there are 6 stamens and 1 pistil. The ovary is a long oval with 3 cores, and the tip is divided into 3 parts.

The fruits are round, about 1cm in diameter, ripen in red from September to October, and are called Myunggam or Mangae. The fruits are edible and young shoots are eaten as greens. It is distributed in Korea, Japan, China, the Philippines, and Indochina. Those with straight stems, many branches, and small leaves are called var. microphylla.

The root of Smilax china contains ingredients that have fine dust, heavy metal detoxification, anticancer, antibacterial, anti-inflammatory, and sulphating action, so liver disease, stomach disease, lung disease, kidney disease, arthritis, neuralgia, skin disease, blood pressure, diabetes It is used as a medicine for

However, when consumed like general herbal medicine, Smilax china L. root is inconvenient to have to decoction for 3 to 4 hours, and because it is very bitter in the mouth, it is difficult to drink it easily in daily life, and because of its toxicity, it is difficult to drink it in the long run. Not only is it difficult, but the process of preparing it for drinking is complicated and cumbersome.

In order to solve such a problem, a beverage composition developed using the Smilax china L. root extract is known. For example, Patent No. 10-1479902 discloses that ethanol is used to mix Smilax china root powder, alcohol raw material powder, yeast, yeast, and water to obtain a mixture, and the mixture is fermented to obtain an ethanol extract of Smilax china; A method for preparing a beverage composition using the concentrated solution having reduced ethanol content by concentrating the ethanol extract of Smilax china L. root under reduced pressure is disclosed.

And Patent No. 10-1930483 and Patent No. 10-1425486 disclose a method for preparing a beverage composition using fermented Smilax china leaf, which is a product obtained by fermenting Smilax china leaves with microorganisms of the genus Aspergillus.

However, although this beverage composition using Smilax china is easy to drink, due to mixing with other substances, the concentration of the active ingredient of Smilax china is lowered, so that its efficacy is reduced, and there is a problem in that it does not have the unique taste and aroma of Smilax china L. root.

The present invention was devised in view of the prior art as described above, and has a high concentration of active ingredients in Smilax china L. root, which is beneficial for treating or preventing diseases, and has a mild taste and fragrance, which makes it suitable for long-term drinking at home. It is intended to provide.

Another object of the present invention is to provide a method for preparing Smilax china L. root, which has a high concentration of active ingredient, which is beneficial for treating or preventing diseases, and has a mild taste and fragrance, suitable for long-term consumption at home.

In order to achieve the above object, a material preparation step of washing the Smilax china L. root of the present invention, finely chopping it, and drying it after drying; A milling step of finely pulverizing the dried Smilax china root into a 32-48 mesh; A roasting step of roasting the pulverized Smilax china root in powder form for 9.5 to 14.5 minutes while controlling the heat from high to low; A maturation step in which the roasted Smilax china powder is naturally cooled to room temperature and then aged in a container for 1-3 days: and a packaging step of injecting 1-3 g of each aged Smilax china L. powder into a tea bag and sealing it. characterized in that

In the roasting step, the Smilax china L. root in powder form is heated at 170-190 ℃ high heat for 4-6 minutes, at 110-130 ℃ medium heat for 4-6 minutes, and at 50-70 ℃ low heat. It is characterized by roasting for 1 minute 30 seconds to 2 minutes 30 seconds.

In order to achieve the above object, the method for preparing Smilax china L. root of the present invention comprises: a material preparation step of thoroughly washing and shredded Smilax china L. root, then drying it; A milling step of finely pulverizing the dried Smilax china root into a 32-48 mesh; a roasting step of roasting the pulverized Smilax china root in powder form for 9.5 to 14.5 minutes while controlling the heat from high to low; Aging step in which the roasted Smilax china powder is naturally cooled to room temperature and then aged in a container for 1 to 3 days: and a packaging step of injecting 1-3 g of each aged Smilax china powder into a tea bag and sealing it. .

In the method for producing Smilax china L. root, in the roasting step, the powdered Smilax china root is heated at 170 to 190 ° C for 4 to 6 minutes, at 110 to 130 ° C for 4 to 6 minutes, 50 to 70 It is characterized by roasting for 1 minute 30 seconds to 2 minutes 30 seconds at a low heat of ℃.

According to the Smilax china L. asiatica tea and its manufacturing method of the present invention, since it does not contain any other substances, the concentration of the active ingredient of Smilax china L. root is high and the pulverized Smilax china root is pulverized very finely, so that the active ingredient is concerned in warm water for a short time. It comes out and roasted at a relatively low temperature, so it does not destroy the active ingredients, purifies the bitter taste, and exhibits the effect of making it suitable for long-term drinking at home.

1 is a flowchart showing the process of manufacturing Smilax china L. tea of the present invention;
2 is a table showing the results of efficacy experiments conducted on various patients in order to test the efficacy of Smilax china L. tea of the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings.

As shown in FIG. 1 , the method for manufacturing Smilax china L. tea of the present invention includes a material preparation step (S1), a milling step (S2), a roasting step (S3), an aging step (S4), and a packaging step. It consists of (S5).

In the material preparation step (S1) of the present invention, the Smilax china L. root is thoroughly washed, chopped, and dried. Trim unnecessary parts such as fine roots, wash the collected Smilax china roots with water, and use a knife or grinder to cut them into 20~25mm pieces, that is, roughly the size of your thumbs. Then, put it in a dryer to dry it or store it in a well-ventilated room for 1-2 days to remove moisture. The dryer may use, for example, a pure-on food dryer that can control time and temperature.

In the milling step (S2), the dried Smilax china root pieces are put into a grinder and finely pulverized into a powder with a size of 32 to 48 mesh (about 0.3 to 0.5 mm). The grinder can use a Chinese 皇大 (huangdae) grinder, which can be adjusted in size.

In the roasting step, the pulverized Smilax china root in powder form is roasted for 9.5 to 14.5 minutes while controlling from high heat to low heat. Specifically, heat Smilax china L. root powder on high heat of 170~190℃ for 4~6 minutes, at medium heat of 110~130℃ for 4~6 minutes, and at low heat of 50~70℃ for 1 minute 30 seconds~2 minutes 30 It is preferable to roast while gradually lowering the temperature at a relatively low temperature for a second. Roasting is done by using a frying pan and measuring the temperature of the fire using a thermometer.

In the aging step, the roasted Smilax china powder is naturally cooled to room temperature and then aged in a sealed container for 1 to 3 days.

In the packaging step, 1 to 3 g each of the aged Smilax china L. powder is injected into a tea bag and sealed. The tea bag uses a biodegradable (PLA) tea bag made of 100% corn starch. The tea bags are sealed with a sealing machine, and the sealed tea bags are again sealed in a polyethylene wrapper in a predetermined quantity.

Since the Smilax china L. root according to the present invention is finely pulverized in powder form, when a user puts a tea bag in warm water, the active ingredient of Smilax china root comes out in a short time, and at a relatively low suitable temperature of 200 ° C or less, 15 By roasting for a relatively short time of less than a minute, the destruction of the active ingredient is prevented as much as possible, the inherent bitterness is purified, and the unique taste and fragrance of Smilax china L. root makes it convenient for long-term drinking at home.

<Example>

1Kg of Smilax china L. root collected from Jirisan Mountain was cleaned with water while trimming the fine roots. Then, with a cleaver, the roots were cut into small nail-sized pieces and placed in a dryer to dry.

The dried Smilax china root pieces are put in a mill to finely pulverize. The size of the powder particles was very fine, around 45 mesh.

Using a frying pan and a thermometer, the Smilax china L. root powder is roasted using a frying pan and thermometer for 5 minutes on high heat of 180°C, 5 minutes on medium heat of 120°C, and 2 minutes on low heat of 60°C. Transfer to container.

The roasted Smilax china L. root powder was naturally cooled to room temperature in a container with an open lid and then aged for 2 days in an almost airtight state with the lid closed. 2 g of the aged powder was put into eco-friendly biodegradable tea bags to make 480 tea bags. . And this manufacturing process was repeated 5 times to make 4,800 tea bags.

Smilax china L. tea of the present invention prepared as described above can be used for breast cancer (stage 3), uterine fibroids, laryngitis, cold, skin inflammation, urination disorder, digestive disorder, blood pressure, diabetes. Distributed to people with diseases such as liver disease, put boiling water and 1 or 2 tea bags in a mug and let them drink 3-4 cups a day.

As a result, as shown in the table of Figure 2, it was found that most of the diseases were cured or improved.

As described above, the fact that the Smilax china L. extract of the present invention is effective for various diseases indicates that the active ingredient of Smilax china L. root is not destroyed during the roasting step and is finely pulverized when a tea bag is placed in warm water in a coffee cup It means that the active ingredient comes out in a short time.

In addition, the reaction to taste and aroma of Smilax china L. tea of the present invention was investigated in 112 subjects who drank the Smilax china L. tea for a long period of time. The evaluation criteria for taste and aroma are shown in Table 1.

As can be seen from Table 2 above, it can be seen that most of the test subjects gave a generous score of [Good] or higher after drinking the Smilax china L. tea according to the present invention for a long time. This sensory test result is due to the fact that, in the process of roasting Smilax china L. root powder in the manufacturing process of Smilax china L. root powder according to the present invention, all bitterness of the root is removed and the unique taste and flavor of Smilax china L. root powder are concerned due to roasting. is considered to have been

In the above, the present invention has been described in detail only with respect to the described embodiments, but it is apparent to those skilled in the art that various changes and modifications are possible within the scope of the technical spirit of the present invention, and it is natural that such variations and modifications belong to the appended claims.

S1: material preparation step S2: milling step
S3: Roasting stage S4: Aging stage
S5 : Packing stage

Claims (4)

A material preparation step of washing the Smilax china root, finely chopping it, and drying it;
A milling step of finely pulverizing the dried Smilax china root into a 32-48 mesh;
The pulverized powdered Smilax china root is heated for 4 to 6 minutes on high heat of 170-190°C, 4-6 minutes on medium heat of 110-130°C, and 1 minute 30 seconds-2 minutes 30 on low heat of 50-70°C. Roasting step of roasting for a second;
Aging stage in which the roasted Smilax china powder is naturally cooled to room temperature and then aged in an airtight container for 1 to 3 days: and
A tea made by a method comprising a packaging step of injecting 1 to 3 g of each aged Smilax china L. powder into a tea bag and sealing the tea bag.
delete A material preparation step of washing the Smilax china root, finely chopping it, and drying it;
A milling step of finely pulverizing the dried Smilax china root into a 32-48 mesh;
The pulverized Smilax china root in powder form is heated for 4 to 6 minutes on high heat of 170-190 ℃, 4-6 minutes on medium heat of 110-130 ℃, 1 minute 30 seconds-2 minutes 30 on low heat of 50-70 ℃ Roasting step of roasting for a second;
Aging stage in which the roasted Smilax china powder is naturally cooled to room temperature and then aged in an airtight container for 1 to 3 days: and
A method for manufacturing Smilax china L. tea comprising the step of injecting 1 to 3 g of each aged Smilax china L. powder into a tea bag and sealing it.
delete

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