KR102548785B1 - Tea composition prepared using the leaves and stems of wild ginseng and wild bellflower - Google Patents

Abstract

In the present invention, 30 to 40% by weight of wild ginseng leaves and stems prepared by roasting raw wild ginseng leaves and stems at 100 to 150 ° C. for 8 to 10 minutes and then repeating the rubbing process 3 to 5 times; And a tea composition comprising 60 to 70% by weight of goat bellflower leaf tea prepared by roasting goat bellflower leaves at 250 to 300 ° C. for 4 to 6 minutes and then repeating the rubbing process 3 to 5 times, Conventional wild ginseng leaf and stem tea and goat bellflower leaf tea, despite their excellent pharmacological effects, could not satisfy consumer preference and were not activated. Therefore, there is an advantage in that you can easily enjoy the pharmacological effects of the leaves and stems of sanyangsam and sanyangdoraji as tea.

Description

Tea composition prepared using the leaves and stems of wild ginseng and wild bellflower {Tea composition prepared using the leaves and stems of wild ginseng and wild bellflower}

The present invention relates to a tea composition that can be put into water and brewed and drunk, and more particularly, to a tea composition prepared using the leaves and stems of sanyangsam and sanyangdoraji.

Mountain Cultivated Ginseng is wild-cultivated ginseng (Panax ginseng C.A. Meyer), a perennial plant belonging to the family Oga, and is distinguished from Cultivated Ginseng grown in cultivated land. is also being called. Sanyangsam produced in this way was confirmed to be more effective than cultivated ginseng in terms of pharmacological and physiological activities. The root of ginseng is thick and short, but Sanyangsam is thin and long and has a strong fragrance.

The representative pharmacological effects of wild ginseng are liver protection and detoxification, anti-fatigue, anti-stress, immunity enhancement, and central nervous system. It has been reported to have pharmacological effects on excitation, anticancer, antioxidant, prevention of arteriosclerosis, metabolism and endocrine system, nervous system, and circulatory system.

In the case of wild ginseng, useful pharmacological actions have been reported not only in the roots mainly used for medicinal or edible purposes, but also in the leaves and stems. It was higher than that of the root extract, and has effects on improving lipid metabolism, recovering from memory damage, and improving cognitive disorders such as dementia.

Current research on the processed food of the leaves and stems of the wild ginseng is mainly made into tea in the same form as green tea, but it is not active because it does not satisfy consumer preference.

In addition, goat bellflower, which is cultivated in a wild state similar to wild ginseng and can be distinguished from cultivated bellflower (Cultivated Ginseng) cultivated in arable land, can be grown for at least 5 years to several decades, containing about 23 types of saponins. It was found out that it contains 2 kinds of saponins more than ginseng (21 kinds) and 5 kinds more than ordinary bellflower (18 kinds).

The saponin component of goat bellflower purifies the blood and is especially good for adult diseases such as high blood pressure and diabetes. Along with anticancer action, it is also effective in preventing asthma and dementia, and also contains inulin, which is known to strengthen blood sugar, strengthen the intestines, and relieve hangovers.

The above-mentioned saponin component is also contained in the leaves, and also, the leaves of the goat bellflower are excellent in vitamin K, minerals, and polyphenol content, so the leaves of the goat bellflower also have excellent value as a functional food.

These goat bellflower leaves are also known as food by making tea like green tea, but there is a limit to popularization due to lack of taste and fragrance.

1. Korean Patent Registration No. 10-035175 2. Korean Patent Registration No. 10-1135701 3. Korean Patent Registration No. 10-1883747

The leaves and stems of wild ginseng and the leaves of wild bellflower are manufactured and commercialized as tea, but there is a problem that most of them are discarded due to failure in popularization because they do not satisfy consumer preference. Therefore, the technical problem to be achieved by the present invention is to satisfy consumer preference To provide a tea composition using the leaves and stems of wild ginseng and the leaves of wild bellflower.

In order to achieve the above technical problem, the present invention

30 to 40% by weight of wild ginseng leaf and stem tea prepared by roasting raw wild ginseng leaves and stems at 100 to 150 ° C for 8 to 10 minutes and then repeating the rubbing process 3 to 5 times; and

60 to 70% by weight of goat bellflower leaf tea prepared by roasting goat bellflower leaves at 250 to 300 ° C for 4 to 6 minutes and then repeating the rubbing process 3 to 5 times

It provides a tea composition characterized in that it comprises.

The tea composition according to the present invention further comprises mulberry salt prepared by drying and pulverizing mulberry juice by spraying and absorbing salt, in this case

30 to 40% by weight of leaf and stem tea of the wild ginseng,

57 to 67% by weight of the goat bellflower leaf tea,

3 to 5% by weight of the mulberry salt

It is characterized by including.

The tea composition according to the present invention further comprises dried chestnut flowers prepared by drying raw chestnut flowers, in this case

30 to 40% by weight of leaf and stem tea of the wild ginseng,

57 to 67% by weight of the goat bellflower leaf tea,

3 to 5% by weight of the dried chestnut flower

It is characterized by including.

The tea composition according to the present invention further comprises dried acacia flowers prepared by drying raw acacia flowers, in this case

30 to 40% by weight of leaf and stem tea of the wild ginseng,

57 to 67% by weight of the goat bellflower leaf tea,

3 to 5% by weight of the dried acacia flowers

It is characterized by including.

The tea composition according to the present invention further comprises mulberry salt prepared by drying and pulverizing mulberry juice by spraying and absorbing salt, dried chestnut flowers prepared by drying raw chestnut flowers, and dried acacia flowers prepared by drying raw acacia flowers. includes, in this case

30 to 40% by weight of leaf and stem tea of the wild ginseng,

54 to 63% by weight of the goat bellflower leaf tea,

2 to 4% by weight of the mulberry salt

2 to 4% by weight of the dried chestnut flower

2 to 4% by weight of the dried acacia flowers

It is characterized by including.

Conventional sanyangsam leaf and stem tea and goat bellflower leaf tea were not activated because they could not satisfy consumer preference despite their excellent pharmacological effects, but the tea composition according to the present invention significantly increased the satisfaction of consumer preference and was competitive It has the advantage of being able to conveniently enjoy the pharmacological effects of the leaves and stems of sanyangsam and sanyangdoraji as tea.

Hereinafter, the present invention will be described in detail.

The present invention provides a tea composition that can satisfy consumer preference by preparing tea using the leaves and stems of wild ginseng, preparing it using the leaves of wild bellflower, and then mixing them in an optimal ratio.

First of all, we will explain how to make tea using the leaves and stems of wild ginseng.

First, the harvested raw leaves and stems are put in a roasting cauldron heated to 100-150℃ and steamed for about 8-10 minutes, and the roasting process is performed.

The leaves and stems of wild ginseng have a strong fragrance, but if the roasting temperature is too high, the volatile fragrance components disappear and the taste and aroma are lost. The above-described temperature and time were set by various tests.

The above process destroys the activity of enzymes in the fresh leaves and stems to inhibit fermentation and to keep the components of the tea from being oxidized.

Next, the rubbing process proceeds. This is a process in which the leaves and stems that have completed the roasting process are rubbed to maintain a constant moisture, and to moderately destroy the cell tissue so that the ingredients are brewed well.

As described above, the grinding process can be repeated 3 to 5 times, which can be appropriately adjusted according to the condition of the fresh leaves and stems.

Through the above process, the moisture is reduced to about 20%, but it is dried so that the moisture content is less than 5% so that it does not deteriorate during the storage process. do.

Next, tea production using goat bellflower leaves will be explained.

First, the harvested fresh leaves are put in a roasting cauldron heated to 250-300℃ and steamed for about 4-6 minutes, and the roasting process is performed.

In the case of bellflower leaves, unlike the process of roasting the leaves and stems of wild ginseng, fasting at a high temperature can increase the aroma and taste.

The above process destroys the activity of enzymes in the fresh leaves and stems to inhibit fermentation and to keep the components of the tea from being oxidized.

Next, the rubbing process proceeds. This is a process in which the leaves after the grinding process are rubbed to keep the moisture constant, and to moderately destroy the cell tissue so that the ingredients can be brewed well.

As described above, the grinding process can be repeated 3 to 5 times, which can be appropriately adjusted according to the condition of the fresh leaves and stems.

Through the above process, the moisture is reduced to about 20%, but it is dried so that the moisture content is less than 5% so that it does not deteriorate during the storage process. do.

It is very important in the present invention to find a ratio that satisfies the consumer preference by mixing the above-described wild ginseng leaf and stem tea and goat bellflower leaf tea, and as a result of various tests, 30 to 40% by weight of wild ginseng leaf and stem tea , Goat bellflower leaf tea is preferably mixed in an amount of 60 to 70% by weight.

The tea composition of the present invention completed as described above can sufficiently satisfy consumer preference by itself, but may further include the following process to optimize the taste and aroma.

First, salt can be added to bring out sweetness from tea that has little sweetness. The salt used at this time is not ordinary salt, but dried and pulverized salt after spraying and absorbing the juice of ripe mulberries into salt.

The mulberry is a fruit of the mulberry tree and has anthocyanin pigment, which has anti-aging, visual acuity improvement effects, and antioxidant effects by vitamin E. When mulberry salt is added, the color of the tea is weaker than when using regular salt k, and stimulates appetite can do.

When the above-mentioned mulberry salt is added, the content ratio of the tea composition according to the present invention is

30 to 40% by weight of wild ginseng leaf and stem tea,

Goat bellflower leaf tea 57 to 67% by weight,

3 to 5% by weight of mulberry salt

am.

The second is to add more dried chestnut flowers to add a fragrant fragrance. When dried chestnut flowers are added, the content ratio of the tea composition according to the present invention is

30 to 40% by weight of wild ginseng leaf and stem tea,

Goat bellflower leaf tea 57 to 67% by weight,

3 to 5% by weight of dried chestnut flowers

am.

The third is to add more dried acacia flowers to add a sweet fragrance. When dried acacia flowers are added, the content ratio of the tea composition according to the present invention is

30 to 40% by weight of wild ginseng leaf and stem tea,

Goat bellflower leaf tea 57 to 67% by weight,

3 to 5% by weight of dried acacia flowers

am.

It is preferable to dry the above-mentioned salt, chestnut flowers, and acacia flowers naturally in the shade without sunlight.

In addition, in the present invention, when mulberry salt, dried chestnut flowers and acacia flowers can all be added, the tea composition content ratio at this time is

30 to 40% by weight of wild ginseng leaf and stem tea,

Goat bellflower leaf tea 54 to 63% by weight,

2 to 4% by weight of mulberry salt

2 to 4% by weight of dried chestnut flowers

2 to 4% by weight of dried acacia flowers

am.

The present invention will be described in detail through the following examples.

< Example : Production of tea composition>

-Manufacturing wild ginseng leaf and stem tea-

Wild ginseng leaves and stems were put in a roasting cauldron heated to about 130 ° C, followed by a roasting process of about 8 minutes, followed by a rubbing process, which was repeated three times and then dried to produce wild ginseng leaves and stem tea.

-Production of Goat Bellflower Leaf Tea-

Wild bellflower leaves of goat bellflower were put in a roasting cauldron heated to about 2800 ° C, followed by a roasting process of about 4 minutes, followed by a rubbing process, which was repeated three times and then dried to prepare goat bellflower leaf tea.

-mulberry salt, dried chestnut flowers, dried acacia flowers-

Mulberry salt was prepared by spraying the sun salt with mulberry juice and mixing it evenly, then slowly drying in the shade so that the mulberry juice could be sufficiently absorbed, and then pulverizing.

In addition, dried chestnut flowers and dried acacia flowers were prepared by washing fresh flowers and drying them in the shade.

-Preparation of Tea Composition-

Each of the things prepared as described above was mixed in the ratio shown in Table 1 to complete the tea composition.

Mixing ratio (% by weight) Wild ginseng Goat Bellflower mulberry salt night flower acacia flower Example 1 30 70 Example 2 40 60 Example 3 35 61 4 Example 4 35 61 4 Example 5 35 61 4 Example 6 30 62 2 3 3 Comparative Example 1 100 Comparative Example 2 100 Comparative Example 3 20 80 Comparative Example 4 50 50

< test example : sensory test>

A sensory test was conducted after putting the tea composition of Table 1 in 70 to 80 ° C. water by teaspoonful by teaspoonful and brewing for about 1 minute and 30 seconds.

In the above sensory test, 20 panelists (10 males and 10 females) who have been engaged in the food-related field for more than 3 years were measured by a 9-point scale method, and the value for each item was divided by the total score given by the panelists After that, it is shown by rounding to the second decimal place, and the higher the number, the better the sensory properties.

taste incense preference Example 1 7.1 7.2 7.1 Example 2 7.3 7.4 7.3 Example 3 8.2 78.4 8.2 Example 4 8.4 8.7 8.6 Example 5 8.6 8.7 8.7 Example 6 8.9 9.0 9.0 Comparative Example 1 4.5 4.2 4.3 Comparative Example 2 4.4 4.1 4.2 Comparative Example 3 5.9 6.1 6.1 Comparative Example 4 5.7 5.9 5.8

Looking at the results of Table 2, the sensory test results were significantly higher than those of the examples of the present invention in the tea compositions of Comparative Examples containing wild ginseng leaf and stem tea and wild bellflower leaf tea alone, respectively, or mixed not in accordance with the mixing ratio of the present invention. showed a difference.

In addition, all of the examples including mulberry salt, chestnut flower, and acacia flower showed a score of 8 or higher, and it was confirmed that satisfaction with consumer preference was very high.

As described above, conventional wild ginseng leaf and stem tea and goat bellflower leaf tea were not activated without satisfying consumer preference despite their excellent pharmacological effects, but the tea composition according to the present invention significantly increased the satisfaction of consumer preference and became competitive. It has the advantage of being able to conveniently enjoy the pharmacological effects of the leaves and stems of wild ginseng and wild bellflowers as tea.

Claims (5)

30 to 40% by weight of wild ginseng leaf and stem tea prepared by roasting raw wild ginseng leaves and stems at 100 to 150 ° C. for 8 to 10 minutes and then repeating the rubbing process 3 to 5 times;
57 to 67% by weight of goat bellflower leaf tea prepared by roasting goat bellflower leaves at 250 to 300 ° C. for 4 to 6 minutes and then repeating the rubbing process 3 to 5 times; and
3 to 5% by weight of mulberry salt prepared by spraying and absorbing mulberry juice into salt and then drying and grinding it
A tea composition comprising
30 to 40% by weight of wild ginseng leaf and stem tea prepared by roasting raw wild ginseng leaves and stems at 100 to 150 ° C. for 8 to 10 minutes and then repeating the rubbing process 3 to 5 times;
57 to 67% by weight of goat bellflower leaf tea prepared by roasting goat bellflower leaves at 250 to 300 ° C. for 4 to 6 minutes and then repeating the rubbing process 3 to 5 times; and
3 to 5% by weight of dried chestnut flowers prepared by drying raw chestnut flowers
A tea composition comprising
30 to 40% by weight of wild ginseng leaf and stem tea prepared by roasting raw wild ginseng leaves and stems at 100 to 150 ° C. for 8 to 10 minutes and then repeating the rubbing process 3 to 5 times;
57 to 67% by weight of goat bellflower leaf tea prepared by roasting goat bellflower leaves at 250 to 300 ° C. for 4 to 6 minutes and then repeating the rubbing process 3 to 5 times; and
3 to 5% by weight of dried acacia flowers prepared by drying fresh acacia flowers
A tea composition comprising
30 to 40% by weight of wild ginseng leaf and stem tea prepared by roasting raw wild ginseng leaves and stems at 100 to 150 ° C. for 8 to 10 minutes and then repeating the rubbing process 3 to 5 times;
54 to 63% by weight of goat bellflower leaf tea prepared by roasting goat bellflower leaves at 250 to 300 ° C. for 4 to 6 minutes and then repeating the rubbing process 3 to 5 times;
2 to 4% by weight of mulberry salt prepared by drying and pulverizing mulberry juice by spraying and absorbing salt;
2 to 4% by weight of dried chestnut flowers prepared by drying raw chestnut flowers; and
2 to 4% by weight of dried acacia flowers prepared by drying fresh acacia flowers
A tea composition comprising delete