KR102562503B1 - Tea for cough and cold - Google Patents

Abstract

The present invention relates to cough and cold tea and a manufacturing method thereof, and more particularly, to a first step of harvesting tea leaves and allowing them to wither for two days; A second step of rubbing the tea leaves with your hands and keeping them in mind for 30 to 40 minutes until the essence comes out; A third step of manufacturing fermented tea by drying the tea leaves in sunlight for one day; A fourth step of stirring and flavoring 250 to 270 parts by weight of the fermented tea, 3.6 to 3.9 parts by weight of medicinal materials, and 350 to 370 parts by weight of water; A fifth step of blending the flavored fermented tea and medicinal herbs in the fourth step while roasting them; and a sixth step of completely removing moisture from the fermented tea and medicinal herbs blended in the fifth step in a dryer.
The cough and cold tea according to the present invention can be easily and deliciously consumed by both men and women of all ages without reducing active ingredients using green tea and medicinal materials.
In addition, it reduces the bitter taste of medicinal materials or the smell that feels like medicine, so there is less resistance when ingested.
In addition, by ingesting cough and cold tea, it shows an excellent effect on cough and cold, and various physiological activities such as blood circulation, skin beauty, and diet can be expected.

Description

Cough and cold tea {Tea for cough and cold}

The present invention relates to cough and cold tea and a method for manufacturing the same, and more particularly, after fermenting tea leaves, blending with herbal medicines is effective for cough and cold, and has excellent taste and aroma, so that both men and women of all ages can consume it simply and deliciously It relates to cough and cold tea and a manufacturing method thereof.

Various types of tea, such as green tea, have been widely known as a favorite food since ancient times. For example, in the case of green tea, it is sometimes drunk in the form of green tea in the mouth, but tea in a fermented state is preferred in order to feel a deeper fragrance. For example, fermented green tea is also called various names such as green tea, oolong tea, black tea, and pu-erh tea, depending on the type and degree of fermentation. In fermented tea, compared to green tea, not only the difference in flavor but also changes in active ingredients during the fermentation process may appear in various forms.

On the other hand, modern people live in a lack of exercise and various kinds of stress, and this phenomenon can develop into various diseases, and in particular, colds, blood circulation disorders, etc.

It is known that a cold is caused by infection by various types of viruses, bacteria, irritations such as cold or dust, an imbalance in body temperature distribution, and allergens. It is known that symptoms appear when a virus infects and starts to act as a result of a temporary anemia of the mucous membrane of the respiratory tract caused by irritation of cold or dust, resulting in a decrease in resistance of that part, and invading mucosal cells.

In particular, no special medicine has been developed for viral colds until now, when science has developed, and if neglected, it may cause complications such as pneumonia, otitis media, nephritis, and sinusitis.

Therefore, for patients with colds, chills, and body aches, the metabolism is boosted to increase the strength to overcome viruses, and secondary complications are prevented, and for the general public, natural ingredients that prevent the invasion of various viruses in advance by enhancing immunity Food is in need

The inventors of the present invention conducted research on tea efficacy according to differences in the fermentation process, and in particular, tried to find a way to effectively promote cough and cold.

Tea is classified according to the picking period, that is, from the youngest leaves to the first, second, third, etc. Depending on the degree, it is classified into unfermented tea (green tea), fermented tea, partially fermented tea, and post-fermented tea.

Tea contains a large amount of healthy ingredients, and is known to help relieve stress by clearing the head and eyes and stabilizing the mind. As a result, the consumption of tea by modern people is also increasing.

However, conventional green tea and fermented tea in general have a short storage period and are easily deteriorated according to the storage environment, so they cannot always enjoy tea with the same taste, and when mixed with other ingredients to further increase the efficacy of fermented tea It is a situation that has a problem that the active ingredient is destroyed or the taste and aroma are significantly reduced and the palatability is lowered.

[Prior art literature]

Korean Patent Registration No. 10-1876082

Korean Patent Registration No. 10-1788449

Korean Patent Registration No. 10-1416492

In view of the problems of the prior art, the present invention is effective for cough and cold by fermenting tea leaves and then blending them with herbal medicines, and has excellent taste and aroma, so that both men and women of all ages can consume it conveniently and deliciously, and can be stored for a long period of time. It is intended to provide tea and a method for producing the same.

The present invention is to solve the above problems, a first step of harvesting tea leaves and letting them wither for two days; A second step of rubbing the tea leaves with your hands and keeping them in mind for 30 to 40 minutes until the essence comes out; A third step of manufacturing fermented tea by drying the tea leaves in sunlight for one day; A fourth step of stirring and flavoring 250 to 270 parts by weight of the fermented tea, 3.65 to 3.95 parts by weight of medicinal materials, and 350 to 370 parts by weight of water;

A fifth step of extracting the flavored fermented tea and medicinal herbs from the fourth step and blending them by heating them over a fire at 80 to 120° C. for 25 to 30 minutes and then at a temperature of 30 to 35° C. for 7 to 8 hours;

and a sixth step of completely removing moisture by drying the fermented tea and herbs blended in the fifth step in a dryer at 50 to 80° C. for 1 to 3 hours.

Based on 100 parts by weight of the fermented tea prepared in the third step, 4 to 5 parts by weight of quince, 13 to 15 parts by weight of bellflower, 28 to 30 parts by weight of stone pear, and 4.5 to 5 parts by weight of ginger are steamed to prepare the fermented tea. A step of mixing with may be further included.

The cough and cold tea can be filled with citron pulp in a hollowed-out citron to make it in the form of a jar and gujeunggupo.

The medicinal material is preferably at least one selected from the group consisting of chrysanthemum tea, gamguk, changja, scented oil tea, scented oil, gwakhyang, tangerine scented tea, tangerine peel, and sandalwood peel.

In addition, the present invention provides a cough and cold tea prepared using the above manufacturing method.

In addition, the present invention provides a cough and cold tea prepared by pounding the cough and cold tea prepared using the above manufacturing method into rice cake tea.

The cough and cold tea according to the present invention can be easily and deliciously consumed by men and women of all ages with meals or between meals without reducing active ingredients using green tea and medicinal materials.

In addition, it reduces the bitter taste of medicinal materials or the smell that feels like medicine, so there is less resistance when ingested.

In addition, by ingesting cough and cold tea, it shows an excellent effect on cough and cold, and various physiological activities such as blood circulation, skin beauty, and diet can be expected.

1 is a flow chart showing a manufacturing method of a cough and cold tea manufacturing method according to an embodiment of the present invention.
2 is a photograph of tea leaves picked according to Example 1 of the present invention.
3 is a photograph of fermented tea according to Example 1 of the present invention.
4 is a photograph of cough and cold tea in the form of Yuja bottle tea according to Example 4 of the present invention.

Hereinafter, the present invention will be described in detail. In describing the present invention, detailed descriptions of related known configurations or functions may be omitted.

Terms or words used in this specification and claims should not be construed as being limited to ordinary or dictionary meanings, but should be interpreted as meanings and concepts consistent with the technical details of the present invention.

The embodiments described in this specification and the configurations shown in the drawings are preferred embodiments of the present invention, and do not represent all of the technical spirit of the present invention, so various equivalents and modifications that can replace them at the time of this application are There may be.

In addition, technical terms and scientific terms used in the present invention, unless otherwise defined, have meanings commonly understood by those of ordinary skill in the art to which this invention belongs, and in the following description and accompanying drawings, the meaning of the present invention Descriptions of well-known functions and configurations that may unnecessarily obscure the gist are omitted.

In addition, singular forms of terms used in the present invention may be interpreted as including plural forms unless otherwise indicated.

In addition, in the present invention, the unit of % used unambiguously without particular notice means weight %.

The present invention was made to solve the above problems, and the object of the present invention is to ferment tea leaves and then blend them with herbal medicines to be effective in coughing and cold and have excellent taste and aroma, so that people of all ages can easily and deliciously consume them It is to provide a cough and cold tea that can be stored for a long time.

The manufacturing method of cough and cold tea according to the present invention is as follows.

First, properly grown tea leaves, including the new shoots of tea trees, are selected, harvested, and then withered. As a process for drying the tea leaves, the picked tea leaves are laid out on a mat made of straw or a mat for easy ventilation and dried. At this time, it is good to stir the tea leaves so that they wither evenly, and the withering takes place for two days. It is most preferable that the moisture content of the withered tea leaves after the withering process is about half. Here, by reducing the water content to about half, the fermentation process to be carried out later can be effectively carried out, and the bitter taste peculiar to tea leaves can be suppressed to soften the taste of tea.

Then, rub the tea leaves with your hands and keep them in mind for 30 to 40 minutes until the essence comes out. The idea here is to burst the cell walls and cell membranes by applying physical force to the tea leaves so that the ingredients of the tea leaves are well released to the outside, so that they are brewed well in hot water, and by reducing the volume to facilitate storage and distribution.

Fermented tea is prepared by drying the tea leaves in the sunlight for one day. Ventilation is good, observation is necessary to prevent contamination by dust, etc., and drying and fermentation are allowed to proceed.

250 to 270 parts by weight of fermented tea prepared here, 3.65 to 3.95 parts by weight of medicinal materials, and 350 to 370 parts by weight of water are stirred and flavored.

The medicine is preferably at least one selected from the group consisting of chrysanthemum tea, gamguk, changja, scented oil tea, scented oil, gwakhyang, tangerine scented tea, tangerine peel, and sandalwood peel, and when all of the above medicines are included, each medicine is the same or similar It is desirable to mix them in proportion.

The flavored fermented tea and medicinal materials are taken out and blended while heating at 80 to 120 ° C for 25 to 30 minutes and then at 30 to 35 ° C for 7 to 8 hours.

If the blending temperature is below the lower limit, the blending is not performed properly, and if the temperature exceeds the upper limit, the fermented tea and medicinal materials may be burned or all flavored fragrances may be lost.

The blended fermented tea and medicinal materials are dried in a dryer at 50 to 80 ° C. for 1 to 3 hours to completely remove moisture to prepare cough and cold tea for medicinal herbs.

Next, based on 100 parts by weight of the fermented tea prepared above, 4 to 5 parts by weight of quince, 13 to 15 parts by weight of bellflower, 28 to 30 parts by weight of stone pear, and 4.5 to 5 parts by weight of ginger are steamed to prepare the fermented tea and It can be mixed to prepare cough and cold tea for fruit.

For reference, cough and cold tea for medicinal purposes and cough and cold tea for fruit use can be carried out separately as described above. It can also be made into a cold tea. In the embodiments described later, embodiments 1 and 2 may be sequentially and continuously performed.

Finally, the above-prepared medicinal or fruit cough and cold tea can be filled with hollowed citrons and made into a jar form to be gujeunggupo. Here, the gujeunggupo can be made by employing a conventionally known legal method.

In addition, it can be made into rice cake tea by pounding the prepared medicinal or fruit cough and cold tea.

Here, the rice cake tea can be manufactured by subdividing it into coin-shaped or injeolmi-shaped portions of about 2.5 to 3 g each, and the manufactured rice cake tea is easy to store and can be brewed and drunk several times.

The cough and cold tea according to the present invention can be easily and deliciously consumed by both men and women of all ages without reducing active ingredients using green tea and medicinal materials.

In addition, it reduces the bitter taste of medicinal materials or the smell that feels like medicine, so there is less resistance when ingested.

In addition, by ingesting cough and cold tea, it shows an excellent effect on cough and cold, and various physiological activities such as blood circulation, skin beauty, and diet can be expected.

Hereinafter, the present invention will be described in more detail through examples. These examples are only for explaining the present invention in more detail, and it is obvious to those skilled in the art that the scope of the present invention is not limited by these examples according to the gist of the present invention. .

Example 1: Preparation of medicinal cough and cold tea

After harvesting moderately grown tea leaves, including new shoots, let them wither in a cool, well-ventilated place for two days. Rub the withered tea leaves with your hands until the essence comes out and keep them in mind for 30 minutes. Fermented tea is prepared by drying the carefully selected tea leaves in sunlight for a day.

3.75 g of herbs and 360 cc of water are stirred in 260 g of fermented tea and flavored. Here, the medicinal materials used were national scented tea, gamguk, changja, scented oil tea, scented oil, gwakhyang, tangerine scented tea, tangerine peel, and sandalwood peel, and these were measured in the same ratio.

The flavored fermented tea and medicinal materials were taken out and blended at 100 ° C. for 30 minutes and 30 ° C. for 8 hours to prepare cough and cold tea for medicinal purposes.

Example 2: Preparation of Cough and Cold Tea for Fruits

After harvesting moderately grown tea leaves, including new shoots, let them wither in a cool, well-ventilated place for two days. Rub the withered tea leaves with your hands until the essence comes out and keep them in mind for 30 minutes. Fermented tea is prepared by drying the carefully selected tea leaves in sunlight for a day.

1 kg of fermented tea, 50 g of steamed quince, 150 g of bellflower, 300 g of stone pear, and 50 g of ginger were mixed with fermented tea to prepare cough and cold tea for fruit.

Example 3: Preparation of rice cake tea for cough and cold

The cough and cold tea for medicinal use prepared according to Example 1 is pounded and subdivided into coin-shaped and injeolmi-shaped portions of about 2.5 to 3 g each to prepare rice cake tea. Manufactured rice cake tea can be brewed and drunk several times.

Example 4: Cough and cold tea in the form of citron bottle tea

After filling the fruit cough and cold tea prepared according to Example 2 with the citron pulp in the hollowed citron peel, it is wound with a silk thread so that the inside does not escape. The filled citron is steamed and dried in the sun 9 times to prepare a cough and cold tea in the form of citron bottle tea by gujeunggupo.

Comparative Example 1

In Example 1, no medicine was added, and the rest of the conditions were the same.

Comparative Example 2

The fermented tea flavored in Example 1 and the medicine were simply mixed without blending, and the rest of the conditions were the same.

Evaluation Example 1 Sensory evaluation

In order to observe the sensory characteristics of the cough and cold tea according to the present invention, a sensory test was performed using the cough and cold tea prepared in Examples 1 to 2, respectively, as follows.

The sensory test was conducted on a 5-point scale (5 points: very good, 4 points: good, 3 points: average, 2 points), targeting 20 panelists (10 males and 10 females) with more than 5 years of experience in sensory testing in the food-related field. : slightly bad, 1 point: bad). As sensory test items, a total of four sensory items such as taste, aroma, preference, and cough efficacy were evaluated.

Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 taste 4.7 4.7 4.6 4.8 1.5 2.4 incense 4.7 4.6 4.5 4.8 1.3 3.8 preference 4.4 4.4 4.3 4.7 2.8 3.1 Efficacy for cough 4.8 4.8 4.7 4.7 2.1 3.2

As shown in Table 1, in the evaluation of taste, aroma, palatability and cough efficacy, Examples 1 to 4 prepared according to the present invention received excellent evaluation. For reference, the effect on cough is the average of the scores recorded by panelists who usually feel habitual sneezing or throat tickling while drinking between meals or after meals for one month.

Example 1 prepared according to the present invention is flavored by adding herbs to fermented tea and blending the flavored fermented tea and herbs by controlling high and low temperatures over a fire, so that the taste and aroma are excellent and there is little cough or sore throat tickling phenomenon. The efficacy against coughing while falling was also remarkable and received an excellent evaluation.

For reference, in Comparative Example 2, it was confirmed that the flavored fermented tea and the medicine were simply mixed without blending, and the palatability and cough efficacy were not as good as the present invention. Even in Comparative Example 2, although the medicinal materials were mixed, it was confirmed that the effect was reduced because the throat tickling phenomenon remained if not blended through the specific method proposed in the present invention.

In Examples 2 to 4, it was confirmed that fruits and herbs were blended in an optimized ratio to have excellent taste and efficacy. In particular, in the case of Example 3, storage was quite easy, and it was confirmed that the taste and aroma did not change at all for a month.

As described above, preferred embodiments of the present invention have been disclosed in the present specification and drawings, and although specific terms have been used, they are only used in a general sense to easily explain the technical content of the present invention and help understanding of the present invention. However, it is not intended to limit the scope of the present invention.

It is obvious to those skilled in the art that other modified examples based on the technical spirit of the present invention can be implemented in addition to the embodiments disclosed herein.

Claims (6)

The first step of harvesting tea leaves and allowing them to wither for two days;
A second step of rubbing the tea leaves with your hands and keeping them in mind for 30 to 40 minutes until the essence comes out;
A third step of manufacturing fermented tea by drying the tea leaves in sunlight for one day;
A fourth step of stirring and flavoring 250 to 270 parts by weight of the fermented tea, 3.6 to 3.9 parts by weight of medicinal materials, and 350 to 370 parts by weight of water; and
A fifth step of extracting the flavored fermented tea and medicinal herbs from the fourth step and blending them by heating them at 80 to 120° C. for 25 to 30 minutes and then at 30 to 35° C. for 7 to 8 hours; including,
here,
Characterized in that the medicinal material includes chrysanthemum, gamguk, changja, scented oil, gwakhyang, tangerine peel and moth bark,
Cough and cold tea manufacturing method.
delete The first step of harvesting tea leaves and allowing them to wither for two days;
A second step of rubbing the tea leaves with your hands and keeping them in mind for 30 to 40 minutes until the essence comes out;
A third step of manufacturing fermented tea by drying the tea leaves in sunlight for one day;
A fourth step of stirring and flavoring 250 to 270 parts by weight of the fermented tea, 3.6 to 3.9 parts by weight of medicinal materials, and 350 to 370 parts by weight of water;
A fifth step of extracting the flavored fermented tea and medicinal herbs from the fourth step and blending them by heating them at 80 to 120° C. for 25 to 30 minutes and then at 30 to 35° C. for 7 to 8 hours; and
After filling the fermented tea and medicinal materials blended in the fifth step with the citron pulp in the citron peel, wrap it with a silk thread so that the inside does not escape, and then steam the filled citron and dry it in the sun 9 times, repeating Gujeunggupo Including; the sixth step of doing,
here,
Characterized in that the medicinal material includes chrysanthemum, gamguk, changja, scented oil, gwakhyang, tangerine peel and moth bark,
Cough and cold tea manufacturing method.
delete delete Cough and cold tea prepared by the cough and cold tea manufacturing method according to claim 1 is pounded into rice cake tea.