KR102473122B1 - Method for manufacturing shaped brass coin and fermented mugwort tea - Google Patents

Abstract

The method for manufacturing mugwort fermented tea of the present invention is a mugwort preparation step in which mugwort is collected, the mugwort leaves are trimmed to remove foreign substances, washed well, and dried in an airy shade for about 20 minutes to completely remove water, and the mugwort leaves are steamed The steaming step, the cooling step of quickly cooling with cold air after the steaming, the minding step of placing the water-dried mugwort leaves on a straw cushion and turning them in one direction while keeping them in mind, and blending while grinding the mindful mugwort leaves and herbal medicines in a stone mortar A blending step of doing, a step of molding the mugwort leaves blended with the herbal medicine into an oval shape using a lozenge mold, and a primary drying step of drying until the moisture of the lobe-shaped mugwort leaves is 40 to 50% dry, , It is characterized in that it is formed by a drying step including a fermentation step of fermenting the dried wormwood leaves and a secondary drying step of drying the fermented mugwort leaves, a moisture control step, a tertiary drying step and a storage step.

Description

Mugwort Yeopjeon fermented tea manufacturing method {Method for manufacturing shaped brass coin and fermented mugwort tea}

The present invention relates to a method for manufacturing mugwort tea, and more particularly, to a method for manufacturing mugwort tea fermented by blending mugwort and regulated herbal medicines and molding them into lozenges and fermenting them.

Artemisia is a perennial herb belonging to the Asteraceae family and has more than 200 species adapted to various environments, including China and the United States and around the world. In addition, it is well adapted to the climate and soil of Korea and is known to grow wild in Korea, including wormwood, sandwormwood, yellow sea mugwort, thicket mugwort, mountain mugwort, and waterwormwood.

Young shoots are made with greens or rice cakes and eaten, and the disease is treated with moxibustion. The scent of mugwort is used to repel mosquitoes and flies. The main cultivation areas are Geomundo Island and Ganghwa Island. Nowadays, various dishes such as coffee, latte, and cake using mugwort as a herb are being developed. The young mugwort in April is edible, and the mugwort in May is mainly used for tea or medicinal purposes. As an Asteraceae plant, common mugwort, rhododendron mugwort, swallow mugwort, wild mugwort, and pinworm are common.

In general, mugwort has been widely known or used as a plant that has pharmacological functions in old medical books or traditional folk medicine, so recently it is made and sold as a health food using its pharmacological effect, that is, a drink or tea. It is a known fact.

However, it is well known that existing mugwort is good for health, but when consumers try to drink or take it, there is a problem of rejection due to the inherent bitter taste of these ingredients, and also a problem of poor functionality due to the use of only mugwort .

KR 10-1209034 B KR 10-1411944 B

In order to solve the above problems, the present invention is to provide a method for manufacturing mugwort fermented tea that has a deep flavor and is easy to store for a long period of time by blending ground mugwort leaves and herbal medicines, molding them into a lozenge shape, and then fermenting and drying.

In addition, the present invention is to provide a method for manufacturing mugwort tea leaves fermented tea in which mugwort and herbal medicines are blended and then fermented so that the active ingredients and deep flavor of each material can be savored.

In order to achieve the above object, the method for manufacturing mugwort fermented tea of the present invention is a mugwort preparation step of collecting mugwort, trimming mugwort leaves to remove foreign substances, washing well and drying in an airy shade for about 20 minutes to completely remove water, The steaming step of steaming the mugwort leaves, the cooling step of rapidly cooling with cold air after the steaming, the step of putting the water-dried mugwort leaves on a straw cushion and turning them in one direction while keeping in mind, and the mindful mugwort leaves and herbal medicines A blending step of blending while grinding in a stone mortar, a step of molding the mugwort leaves blended with the herbal medicine into a lobe shape using a lobe mold, and drying the lobe-shaped mugwort leaves so that the moisture is 40 to 50% 1 It is characterized in that it comprises a tea drying step, a fermentation step of fermenting the dried wormwood leaves, a drying step of drying the fermented mugwort leaves, and a drying step of repeating drying again after allowing the fermentation promoter to be absorbed.

The blending step is characterized in that 8 to 10 g of herbal medicines are blended based on 100 g of mugwort leaves.

The herbal medicine includes licorice, cnidium, angelica, and white peony, and is characterized in that it is included in a weight ratio of licorice: cnidium: angelica: white peony = 1: 1: 2: 2.

The fermentation step is a mat cushion preparation step of preparing a cushion made of rice for fermentation after checking the moisture of the mugwort leaves in the first drying step, and a sterilized cotton cloth is placed on the mat cushion. It is characterized in that it comprises a; fermentation environment maintenance step of covering the sterilized cotton cloth, vinyl and blanket over the mugwort leaves so that the internal temperature is maintained at 50 to 60 ° C. for 10 hours.

As described above, according to the present invention, when mugwort and regulated herbal medicine are blended into a shape of a lozenge and then fermented, fermentation is evenly performed to the center, and during the fermentation process, microorganisms (bacteria) beneficial to the human body are formed, active ingredients are added, and long-term storage this is possible

In addition, the tea prepared by the mugwort yeopjeon fermented tea manufacturing method of the present invention can be fermented after blending mugwort and herbal medicines to enjoy the active ingredients and deep flavor of each material. The mugwort fermented tea can be brewed as it is without changing its shape.

1 is a flow chart illustrating a method for manufacturing mugwort fermented tea in accordance with an embodiment of the present invention.
Figure 2 is a photograph showing each step of the method for manufacturing mugwort fermented tea in Fig. 1.

All technical and scientific terms used herein have the same meaning as commonly understood by a person skilled in the art to which the present invention belongs. In general, the nomenclature used herein is one well known and commonly used in the art.

Throughout the present specification, when a certain component is said to "include", it means that it may further include other components without excluding other components unless otherwise stated.

Hereinafter, the method for manufacturing mugwort tea fermented tea of the present invention will be described.

1 is a flow chart illustrating a method for manufacturing mugwort fermented tea in accordance with an embodiment of the present invention. Figure 2 is a photograph showing each step of the method for manufacturing mugwort fermented tea in Fig. 1.

The method for manufacturing mugwort fermented tea of the present invention includes mugwort preparation step (S100), steaming step (S200), minding step (S300), blending step (S400), lobe shape forming step (S500), first drying step (S600) , including a fermentation step (S700) and a drying step (S800). The method for producing fermented mugwort tea leaves is made by blending mugwort and regulated herbal medicines, molded into lozenge shapes, and then fermented to provide a deep flavor and long-term storage.

In the mugwort preparation step (S100), the mugwort is collected, the mugwort leaves are trimmed, foreign substances are removed, washed well, and dried in an airy shade for 20 minutes to completely remove moisture.

In the steaming step (S200), mugwort leaves are steamed. In the steaming method, put 2L of water and 20g of salt in a steamer, and when the water starts to boil, put a tray with mugwort leaves on it, steam for 1 minute and 30 seconds to 2 minutes, then turn off the heat and close the lid to steam for 30 seconds. take in

The steaming step (S200) includes a cooling step (S210) of rapidly cooling with cold air after steaming to blow away moisture.

In the minding step (S300), put the water-dried mugwort leaves on a straw cushion and keep them in mind while turning in one direction.

In the blending step (S400), put the wormwood leaves and herbal medicines in mind in a stone mortar and blend them while grinding. The blending ratio is 100g of mugwort leaves: 8~10g of herbal medicines. Mugwort leaves are tough in fiber, so the tissue must be crushed and destroyed to release the subtle scent of mugwort.

For herbal medicines, licorice, cnidium, angelica, and white peony were used as blending materials. The weight ratio of herbal medicines is Licorice : Cnidium : Angelica Gui : White Peony = 1 : 1 : 2 : 2. As for the herbal medicine, licorice, cnidium, angelica, and white peony are each legally formulated.

The licorice is a drug with excellent detoxification action with sweet taste. Licorice releases toxins and helps prevent food poisoning or drug addiction. In the method of preparing licorice, after washing the licorice in water, it is cut into small pieces at 5 mm intervals when wet, and after the water is dried to some extent, it is soaked in honey water mixed with honey and water at a 1:3 volume ratio. After soaking in honey water, let the water dry on Korean paper, and then boil and cool in a high-temperature pan three times. At this time, during the roasting process, absorb the honey water with a spray and set aside.

Licorice that has gone through the above method is used in the same ratio as Cnidium so that the sweetness of Licorice neutralizes the spicy taste of Cnidium and adds to the richness of tea.

The Cnidium, Angelica, and White Peony are the main ingredients of Samulcha, which first appeared in the Chinese Song Dynasty's medical book 'Taepyeonghaeminhwajegukbang', and are representative blood preservatives for treating anemia and one of the prescriptions for treating blood-related diseases. made to be enjoyed. Cnidium has a unique aroma and a spicy, rich taste. This spicy taste makes the energy go well, and it is a drug that is often used as a medicine to solve menstrual irregularities, pre- and post-partum hemorrhages. Angelica also has a spicy taste, but it is not thicker than Cnidium. Angelica's spicy taste also plays a role in releasing blood well, so it is used with Cnidium.

The method of making the cnidium is soaked in rice water (or lukewarm water), then changed the water several times, dried for 1 to 2 days, cut into 5 mm pieces, and boiled and cooled in a high-temperature pan three times.

In the method of preparing the Angelica guinea pig, wash it in water, cut it into 5 mm pieces when it dries, and dry it on a cotton cloth. It is used after cooling while pouring sake (rice wine) in a high-temperature pan.

The method of preparing the white peony is washed in water, cut into 5 mm in a slightly moist state, prepared so that it does not break, and then boiled and cooled in a high-temperature pan three times.

In the present invention, the weight ratio of cnidium: angelica is used at 1:2 so that blending with mugwort tea is good. The white peony is the root of the hambak flower that relaxes blood vessels to improve blood circulation, relieve stagnant blood, and help soothe pain caused by lack of blood. White peony is used in the same ratio as Angelica guinea pig.

The blending step (S400) further includes a low-temperature aging step (S410) of putting the wormwood leaves and medicinal herbs in mind in a stone mortar, grinding and blending, and then aging at a low temperature. The low-temperature aging step (S410) is aged for 20 to 24 hours at a temperature of 0 ° C to 5 ° C.

In the oval-shaped forming step (S500), the herbal medicine and blended mugwort leaves are molded into an oval shape using an oval-shaped mold. The oval shape forming step (S500) further includes a low-temperature roasting step (S510). The low-temperature roasting step (S510) is dried in the shade for 20 to 24 hours until 40 to 50% of the moisture of the mugwort leaves molded into the shape of a lobe is dried.

In the first drying step (S600), drying is performed until the water content of the lozenge-shaped mugwort leaves, which is the best fermentation condition, is 40 to 50% dry.

The fermentation step (S700) includes a matbangseok preparation step (S710) and a fermentation environment maintenance step (S720).

In the mat cushion preparation step (S710), after checking the moisture of the mugwort leaves, a cushion made of rice is prepared for fermentation. Place yeast powder mixed with yeast powder and water on the cushion.

In the step of maintaining the fermentation environment (S720), a sterilized cotton bojagi is placed on a mat cushion and wormwood leaves in the shape of a lozenge are spread evenly. Cover the sterilized cotton cloth, vinyl, and blanket over the leaf-shaped mugwort leaves so that the internal temperature is maintained at 50 to 60 ° C for 10 hours. At this time, if the temperature is 60 ° C or higher, the fermentation enzyme may be reduced, so the temperature should not exceed 60 ° C.

In the fermentation step (S700), if fermented after being made into an oval shape in the oval shape forming step (S500), it is fermented evenly and is useful, and is more useful for long-term storage.

The drying step (S800) includes a secondary drying step (S810), a moisture control step (S820), a tertiary drying step (S830) and a storage step (S840).

In the secondary drying step (S810), 90% of the water content of the lozenge-shaped mugwort leaves is dried at a temperature of 30 to 40 ° C. In the present invention, rather than drying quickly, it is characterized by low-temperature drying until 90% of the water content of the lozenge-shaped mugwort leaves is dried.

In the moisture control step (S820), after the secondary drying (S810), a 1:1 mixture of a fermentation accelerator and water is repeatedly sprayed so that the moisture of the dried mugwort leaves is 40 to 45%. At this time, after maturation for 1 hour at room temperature (15 to 20 ℃) so that the mixture is evenly absorbed in the lobe-shaped mugwort leaves, check whether the moisture content of the final mugwort leaves is 40 to 45%. In addition, the fermentation accelerator may be fermented liquor (eg, refined rice wine).

In the tertiary drying step (S830), 90% of the water content of the lozenge-shaped mugwort leaves is dried at a temperature of 30 to 40 ° C. After drying for 5 to 8 hours in a sunny place, finish drying by spreading cotton cloth or shoji paper on a pen for finishing moisture.

The storage step (S840) further includes a process of drying and aging by airtight storage. The aging process can further improve the flavor of the fermented mugwort leaves. In addition, yeopjeon-shaped mugwort tea can be brewed in two cups based on 350ml. It can be rain forested as it is without changing the shape of the yeopjeon.

As above, specific parts of the present invention have been described in detail, but are not limited to those illustrated in the drawings, and for those skilled in the art, these specific descriptions are only preferred embodiments, and thereby the present invention It will be clear that the scope is not limiting. Accordingly, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

Claims (4)

A mugwort preparation step in which the mugwort is collected, the mugwort leaves are trimmed, foreign substances are removed, washed well, and the water is dried in an airy shade for 20 minutes to completely remove the water;
After trimming and preparing the mugwort leaves, put 2L of water and 20g of salt in a steamer, and when the water starts to boil, put a tray with mugwort leaves on it, steam for 1 minute and 30 seconds to 2 minutes, then turn off the heat and close the lid to steam for 30 seconds The step of increasing the increase by taking;
A cooling step of rapidly cooling with cold air after the steaming;
A mindful step of placing the dried mugwort leaves on a straw cushion in the cooling step and turning them in one direction while keeping them in mind;
A blending step of blending the noted mugwort leaves and herbal medicines while grinding them in a stone mortar at a weight ratio of 100 g of mugwort leaves: 8 to 10 g of herbal medicines;
A lozenge shape forming step of molding the herbal medicine and the blended mugwort leaves into a lozenge shape using a lozenge mold;
A first drying step of drying the lozenge-shaped mugwort leaves to a moisture content of 40 to 50%;
A fermentation step of fermenting the lozenge-shaped mugwort leaves; and
A secondary drying step in which 90% of the moisture of the fermented mugwort leaves is dried, and a mixture of a fermentation accelerator and water at a weight ratio of 1: 1 so that the moisture of the secondary dried mugwort leaves is 40 to 45% Moisture spraying Drying including a conditioning step, a tertiary drying step to dry 90% of the moisture of the wormwood leaves in the form of wormwood at a temperature of 30 to 40 ° C, and a storage step of storing the tertiary dried wormwood leaves in an airtight manner Step; Wormwood Yeopjeon fermented tea manufacturing method, characterized in that formed by.
delete According to claim 1,
The herbal medicine includes licorice, cnidium, angelica, and white peony, and is included in a weight ratio of licorice: cnidium: angelica: white peony = 1: 1: 2: 2. Method for manufacturing mugwort fermented tea.
According to claim 1,
The fermentation step is
A mat cushion preparation step of preparing a cushion made of rice for fermentation after checking the moisture of the mugwort leaves in the first drying step; and
A fermentation environment maintenance step in which a sterilized cotton cloth is placed on the mat cushion, the wormwood leaves are spread evenly, and then the sterilized cotton cloth, vinyl, and blanket are covered over the wormwood leaves, so that the internal temperature is maintained at 50 to 60 ° C for 10 hours Mugwort yeopjeon fermented tea manufacturing method comprising a;

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