KR102428107B1 - Method for producing Diospyros lotus leaves tea and Diospyros lotus leaves tea produced by the same method - Google Patents

Abstract

The present invention comprises the steps of (1) washing and then cooling the dried bitter gourd leaves in a pot and roasting; (2) putting the cooled bitter gourd leaves of step (1) in a pot and roasting; (3) cooling the roasted bitter gourd leaves in step (2), processing them with oil, and then putting them in a pot to roast them; (4) peeling the dried bitter gourd leaves of step (3) again and cooling them; (5) leaving the cooled bitter gourd leaves of step (4) in a pot; (6) the step of first aging the leaves of Goyam left in step (5) in a jar covered with mulberry bark; and (7) a method for producing bitter gourd leaf tea, characterized in that it comprises the step of placing the firstly aged goyam leaves of step (6) in a jar covered with mulberry bark and secondarily aging them. It's about leaf tea.

Description

The manufacturing method of Goyeom leaf tea and Goyeom leaf tea manufactured by the above method {Method for producing Diospyros lotus leaves tea and Diospyros lotus leaves tea produced by the same method}

The present invention comprises the steps of (1) washing and then cooling the dried bitter gourd leaves in a pot and roasting; (2) putting the cooled bitter gourd leaves of step (1) in a pot and roasting; (3) cooling the roasted bitter gourd leaves in step (2), processing them with oil, and then putting them in a pot to roast them; (4) peeling the dried bitter gourd leaves of step (3) again and cooling them; (5) leaving the cooled bitter gourd leaves of step (4) in a pot; (6) the step of first aging the leaves of Goyam left in step (5) in a jar covered with mulberry bark; and (7) a method for producing bitter gourd leaf tea, characterized in that it comprises the step of placing the firstly aged goyam leaves of step (6) in a jar covered with mulberry bark and secondarily aging them. It's about leaf tea.

Diospyros lotus L is a deciduous plant that grows naturally in Asia, including Korea and China, and in traditional medicine, a mature fruit, Goyom, has been used for soothing, analgesic, astringent and constipation treatment. Fatty acids, sugars, flavonoids, and non-volatile substances have been reported as biochemical components of Goyam tree, and recently, it has been reported on blood anticoagulation, brain cell protection, antioxidant and anticancer effects. The physiologically active effect of the Goyam tree is mainly targeted to the fruit and seeds of the Goyam tree, and the evaluation of the physiologically active effect on the Goyam tree leaves is insufficient.

In addition, the fruit of the Goyam tree is not only smaller than that of persimmon, but also has many seeds, and can be collected mainly in late autumn, so it is not easy to use industrially, and there is a limit to procurement of materials in large quantities. Therefore, if processed foods are developed using the leaves of the Goyam tree, it will be very easy to achieve industrialization by overcoming the limitations on the use of the Goyam tree fruit and seeds.

Korean Patent No. 1346340 discloses a method of manufacturing tea using bamboo leaves, and Korean Patent No. 0996229 discloses a method of making tea with edible herbs, but it is different from the manufacturing method of bitter gourd tea of the present invention. do.

The present invention has been derived from the above needs, and an object of the present invention is to optimize the manufacturing conditions such as pre-treatment and ripening of bitter gourd leaves in order to produce bitter gourd tea with a rich color and excellent taste and flavor, thereby providing excellent quality and preference. An object of the present invention is to provide a method for producing bitter gourd tea.

In order to solve the above problems, the present invention comprises the steps of (1) washing and then cooling the dried bitter gourd leaves in a pot; (2) putting the cooled bitter gourd leaves of step (1) in a pot and roasting; (3) cooling the roasted bitter gourd leaves in step (2), processing them with oil, and then putting them in a pot to roast them; (4) peeling the dried bitter gourd leaves of step (3) again and cooling them; (5) leaving the cooled bitter gourd leaves of step (4) in a pot; (6) the step of first aging the leaves of Goyam left in step (5) in a jar covered with mulberry bark; and (7) putting the firstly aged Goyam leaves of step (6) in a jar covered with mulberry bark and secondarily aging them.

In addition, the present invention provides a bitter gourd leaf tea prepared by the above method.

The bitter gourd leaf tea of the present invention has the advantage of being easy to drink because it has a savory, soft, and sweet fragrance while minimizing the peculiar odor and bitterness of the bitter gourd leaf. In addition, since there is no caffeine, there is no burden to drink at any time, and the added value of bitter gourd leaves can be improved because mainly discarded goyam leaves are used.

In order to achieve the object of the present invention, the present invention

(1) A step of cooling the dried goyam leaves after washing them in a pot, roasting them;

(2) putting the cooled bitter gourd leaves of step (1) in a pot and roasting;

(3) cooling the roasted bitter gourd leaves in step (2), processing them with oil, and then putting them in a pot to roast them;

(4) peeling the dried bitter gourd leaves of step (3) again and cooling them;

(5) leaving the cooled bitter gourd leaves of step (4) in a pot;

(6) the step of first aging the leaves of Goyam left in step (5) in a jar covered with mulberry bark; and

(7) It provides a method for producing bitter gourd leaf tea, characterized in that it comprises the step of placing the primary aged goyam leaf in step (6) in a jar covered with mulberry bark and secondarily aging it.

In the method for producing bitter gourd tea of the present invention, the roasting in steps (1) to (4) is preferably put in a pot at 250-350°C and roasted for 1-2 minutes, more preferably at 300°C. You can put it in a pot and boil it for 1-2 minutes.

As in the steps (1) to (4) above, through the pre-treatment of peeling, cooling, and fermenting the bitter gourd leaves, the unique off-flavor and astringent taste of the bitter gourd leaves were removed, while the color and deep taste could be improved.

In addition, in the method for producing bitter gourd tea of the present invention, the leaving in step (5) is preferably put in a pot and left for 2 to 4 hours, more preferably, put in a pot and left for 3 hours. . Leaving it under the same conditions as described above was able to further improve the savory taste and aroma while almost removing the moisture remaining in the goyam leaf.

In addition, in the method for producing bitter gourd tea of the present invention, the aging in step (6) may preferably be aged at 25 to 30° C. for 25 to 35 days, more preferably at 25 to 30° C. for 30 days. can be aged. Aging under the same conditions as described above could further improve the soft taste and flavor of the goyam leaves.

In addition, in the method for producing bitter gourd tea of the present invention, the aging in step (7) may preferably be aged at 10 to 15° C. for 5 to 7 months, more preferably at 10 to 15° C. for 6 months. can be aged. Aging under the same conditions as described above made it possible to produce a bitter gourd leaf tea with a deeper taste and aroma and a sweet scent.

The manufacturing method of Goyam leaf tea of the present invention, more specifically,

(1) After washing, drying the dried goyam leaves in a pot at 250~350℃, roasting them for 1~2 minutes, and then cooling them;

(2) putting the cooled bitter gourd leaves of step (1) in a pot at 250-350° C. and roasting them for 1 to 2 minutes;

(3) After cooling the roasted bitter gourd leaves in step (2) and processing them, put them in a pot at 250~350℃ and roast them for 1~2 minutes. step;

(4) Put the bitter gourd leaves after repeating the cooling, oiling and roasting process of step (3) in a pot at 250~350℃, roasting and cooling for 1~2 minutes. to do;

(5) putting the dried bitter gourd leaves, which repeats the peeling and cooling process of step (4), in a pot and leaving it for 2 to 4 hours;

(6) the step of putting the mulberry leaves left in step (5) in a jar covered with mulberry bark and first aging at 15 to 20° C. for 25 to 35 days; and

(7) may include the step of putting the first-aged Goyom leaves of the step (6) in a jar covered with mulberry bark and secondarily aging it at 10-15°C for 5-7 months,

more specifically

(1) the step of cooling the dried goyam leaves after washing them in a pot at 300°C, roasting them for 1 to 2 minutes;

(2) putting the cooled bitter gourd leaves of step (1) in a pot at 300° C. and roasting for 1 to 2 minutes;

(3) cooling the roasted bitter gourd leaves of step (2), putting them in a pot at 300°C, and roasting them for 1 to 2 minutes, repeating the cooling, oiling, and roasting processes three times;

(4) Putting the bitter gourd leaf, which has repeated the cooling, oiling, and roasting process of step (3), in a pot at 300° C., roasting and cooling for 1 to 2 minutes, repeating the boiling and cooling process 4 times;

(5) putting the dried bitter gourd leaves, repeating the peeling and cooling process of step (4), in a pot and leaving it for 3 hours;

(6) Putting the mulberry leaves left in step (5) in a jar covered with mulberry bark and first aging at 15 to 20° C. for 30 days; and

(7) It may include the step of putting the primary aged Goryeo leaves of step (6) in a jar covered with mulberry bark and secondary aging at 10 to 15° C. for 6 months.

The present invention also provides a bitter gourd leaf tea prepared by the above method.

Hereinafter, production examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples only illustrate the present invention, the content of the present invention is not limited to the following Preparation Examples and Examples.

Preparation Example 1. Goyom leaf tea

(1) After washing, the dried goyam leaves were put in a cast iron pot at 300°C, cleaned for 1 to 2 minutes, and then transferred to a bench and cooled to room temperature (15-20°C).

(2) The cooled bitter gourd leaves of step (1) were put back in a cast iron pot at 300°C and roasted for 1 to 2 minutes.

(3) Transfer the roasted bitter gourd leaves in step (2) to a porcelain table, cool it to room temperature (15~20℃), put it in a cast iron pot at 300℃, and roast it for 1~2 minutes. And the process of naming was repeated 3 times.

(4) The roasting and cooling process was repeated 4 times, in which the bitter gourd leaves, which had been subjected to the cooling, oil treatment and roasting process of step (3), were placed in a cast iron pot at 300 ° C. and roasted for 1 to 2 minutes.

(5) The goryeom leaf, which had been repeated the roasting and cooling process of step (4), was put in a cast iron pot and left for 3 hours (latent step).

(6) Put the left koyom leaves in step (5) in a jar covered with mulberry bark, and first aged at 15 to 20° C. for 30 days.

(7) The goryeom leaves first aged in step (6) were placed in a jar covered with mulberry bark, and secondarily aged at 15 to 20° C. for 6 months (tasting step).

Comparative Example 1. Goyom leaf tea

After washing, the dried bitter gourd leaves are put in a cast iron pot at 300℃ and roasted for 1~2 minutes, then transferred to a bench, cooled to room temperature (20~30℃), and rubbed. was repeated 9 times to prepare Goyom leaf tea.

Comparative Example 2. Goyom leaf tea

After steaming the washed bitter gourd leaves with steam at 100°C for 5 minutes, dry them in the shade, put them in a cast iron pot at 300°C, and roast them for 1-2 minutes. Goyam leaf tea was prepared.

Comparative Example 3. Goyom leaf tea

Goyeom leaf tea was prepared by the method of Preparation Example 1, but the process of steps (5) to (7) was omitted to prepare Goyam leaf tea.

Comparative Example 4. Goyom leaf tea

Goyeom leaf tea was prepared by the method of Preparation Example 1, but Goyeom leaf tea was prepared without using mulberry bark during the aging in steps (6) and (7).

Example 1. Sensory test of bitter gourd tea according to processing conditions

A sensory test was performed with the bitter gourd leaf tea prepared by the method of Preparation Example 1 and the bitter gourd leaf tea of Comparative Examples 1 and 2. The sensory test was conducted on 30 adult males and females. After brewing each goya leaf tea in 80~90℃ water for 2 minutes, the aroma, taste, and overall preference were divided into 1 point very bad, 2 points bad, 3 A five-point symbolic scale was used, indicating that the points are average, 4 points are good, and 5 points are very good.

Comparison of Goyom Leaf Tea Processing Conditions Types of Goyom Leaf Tea Pre-processing steps Preparation Example 1 Roast → Cool → Roast → Cool + Mind + Roast 3 times → Roast + Cool 4 times → Put to sleep → Aging Comparative Example 1 Rinse + Cool + Mind Repeat 9 times Comparative Example 2 Repeat steaming + drying + boiling 9 times → keep in mind

As a result, the bitter gourd leaf tea of Preparation Example 1 showed a higher score than that of Comparative Examples 1 and 2 in all items. Therefore, it was confirmed that manufacturing Goryeo leaf tea by processing in the processing sequence of roasting, cooling, and mindful treatment under the conditions of Preparation Example 1 could further improve the flavor and taste of Goyam leaf, thereby enhancing the preference for Goyam leaf tea.

Sensory test according to the processing order of Goyom leaf tea division incense taste Comprehensive symbology Preparation Example 1 4.6±0.1 4.7±0.1 4.6±0.2 Comparative Example 1 3.9±0.3 3.8±0.2 3.8±0.1 Comparative Example 2 3.7±0.2 3.5±0.1 3.6±0.3

Example 2. Sensory test of bitter gourd tea according to aging conditions

A sensory test was carried out in the same manner as in Example 1 with the bitter gourd leaf tea prepared by the method of Preparation Example 1 and the bitter gourd leaf tea of Comparative Examples 3 and 4.

Sensory test of bitter gourd tea according to aging conditions division incense taste Comprehensive symbology Preparation Example 1 (mulberry bark + jar aging) 4.6±0.1 4.7±0.1 4.6±0.2 Comparative Example 3 (Aging ×) 4.0±0.1 3.9±0.1 3.9±0.2 Comparative Example 4 (Jar aging) 4.2±0.1 4.1±0.2 4.1±0.2

As a result, Preparation Example 1 showed higher scores in all items compared to Comparative Examples 3 and 4, and as in Preparation Example 1, it was delicious to put goyam leaves in a jar covered with mulberry bark and aged through two steps to prepare bitter gourd leaf tea. It was confirmed that as this depth became deeper, the flavor was further enhanced and the preference could be improved.

Claims (4)

(1) After washing, drying the dried goyam leaves in a pot at 250~350℃, roasting them for 1~2 minutes, and then cooling them;
(2) putting the cooled bitter gourd leaves of step (1) in a pot at 250-350° C. and roasting them for 1 to 2 minutes;
(3) After cooling the roasted bitter gourd leaves in step (2) and processing them, put them in a pot at 250~350℃ and roast them for 1~2 minutes. step;
(4) Put the bitter gourd leaves after repeating the cooling, oiling and roasting process of step (3) in a pot at 250~350℃, roasting and cooling for 1~2 minutes. to do;
(5) putting the dried bitter gourd leaves, which repeats the peeling and cooling process of step (4), in a pot and leaving it for 2 to 4 hours;
(6) the step of putting the mulberry leaves left in step (5) in a jar covered with mulberry bark and first aging at 15 to 20° C. for 25 to 35 days; and
(7) Putting the first-aged bitter gourd leaves of step (6) in a jar covered with mulberry bark and secondarily aging it at 10-15°C for 5-7 months. manufacturing method. delete delete Goyeom leaf tea prepared by the method of claim 1.