KR19980016185A - Manufacturing method of chrysanthemum tea - Google Patents
Manufacturing method of chrysanthemum tea Download PDFInfo
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- KR19980016185A KR19980016185A KR1019960035709A KR19960035709A KR19980016185A KR 19980016185 A KR19980016185 A KR 19980016185A KR 1019960035709 A KR1019960035709 A KR 1019960035709A KR 19960035709 A KR19960035709 A KR 19960035709A KR 19980016185 A KR19980016185 A KR 19980016185A
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Abstract
본 발명의 국화차의 제조방법에 관한 것으로 국화 특유의 향기와 풍미를 재현할 수 있도록 하고 보존기간이 길고 용해성이 우수한 고품위의 국화차를 제공하기 위해서 야생국화를 그늘진 곳에서 약 2∼3개월동안 1차로 자연건조한 후 잘게 절단하여 찜틀기에 넣고 약 90℃에서 약 4시간정도 찌고, 찐 야생국화를 약 50℃의 온도가 유지되는 건조실에서 약 48시간정도 2차로 인공건조하며, 볶음솥에서 약 30∼40분간 볶은 후 분쇄기로 분쇄함을 특징으로 하는 국화차 제조방법임.The present invention relates to a method for producing a chrysanthemum tea. In order to provide a high-quality chrysanthemum tea having a long preservation period and excellent solubility, it is possible to reproduce the flavor and flavor peculiar to chrysanthemum. It is first dried naturally and then minced, put in a steamed jar, steamed at about 90 ℃ for about 4 hours, steamed wild chrysanthemum is dried in a drying chamber maintained at about 50 ℃ for about 48 hours, and dried in a frying pan Roasted for 30 to 40 minutes, and pulverized by a pulverizer.
Description
본 발명은 국화차의 제조방법에 관한 것으로서, 특히 장기간 보존하더라도 변질되지 않고 국화특유의 향기를 장기간 지속시켜 줄 수 있는 국화차의 제조방법에 관한 것이다.The present invention relates to a process for producing a chrysanthemum tea, and more particularly, to a process for producing a chrysanthemum tea which does not deteriorate even when it is stored for a long period of time and can keep a characteristic smell of chrysanthemum for a long time.
종래에는 국화차를 제조함에 있어서 채취한 국화를 일광 또는 건조설비로 속성건조하고, 끓는 물에 삶은 다음 또다시 속성건조한 후 볶아서 상품화한 것이었기 때문에 장기간 보존할 경우 눅지는등 변질될 우려가 많았었고, 음용하기 위하여 물에 넣었을 때 국화특유의 성분이 울어나는데 많은 시간이 소요되어서 인스턴트차로서의 상품적 가치가 낮았었으며, 특히 국화특유의 향기지속성이 부족하여 고품위의 국화차를 즐길수 없는 폐단이 있었다.In the past, when producing chrysanthemum tea, the chrysanthemum was dried with sunlight or drying equipment, boiled in boiling water, dried again and then commercialized. Thus, there was a possibility that the chrysanthemums would be deformed if they were stored for a long period of time When it was put into water to drink, the specific component of chrysanthemum was crying and it took a lot of time, and the product value as an instant tea was low. Especially, there was a problem of not enjoying high quality chrysanthemum tea because of lack of flavor persistence characteristic of chrysanthemum.
본 발명은 이와 같은 종래 제조방법의 제반문제점을 해결한 것인바, 본 발명의 목적은 국화특유의 향기와 풍미를 잃지 않도록 처리함으로서 보존기간이 길고 향기와 풍미가 우수한 고품위의 국화차를 제공하는데 있다.The present invention solves all the problems of the conventional production method. The object of the present invention is to provide a high-quality chrysanthemum tea having a long preservation period and excellent aroma and flavor by treating the chrysanthemum so as not to lose its fragrance and flavor .
본 발명에 의한 제조방법은 채취한 야생국화를 음지와 같이 그늘진 곳에서 1차로 자연건조시키고, 건조된 야생국화를 잘게 절단하여 찐다음 2차로 인공건조시키며, 볶은 다음 분쇄하여 선별을 마친 다음 단위 포장하는 것이다.The method according to the present invention is characterized in that the collected wild chrysanthemums are first dried naturally in shaded areas such as shadows, finely chopped dried chrysanthemums are dried and then artificially dried secondarily, roasted and then ground, .
본 발명으로 제조된 국화차는 야생국화를 자연건조시킨 상태에서 찌고, 다시 인공 건조시켜서 볶은 다음 분쇄한 것이기 때문에 제조시 국화특유의 향기와 풍미가 유실되지 않는 것이므로 맛이 우수할 뿐아니라 물에 잘녹고, 장기간 보존하더라도 변질되지 않기 때문에 상품적 가치를 높여 줄 수 있는 장점이 있다.The chrysanthemum tea produced by the present invention is not only lost in flavor and flavor unique to chrysanthemum at the time of manufacture because it is steamed in the state of natural drying of dried wild chrysanthemum and then artificially dried and roasted and then pulverized. , It does not deteriorate even if it is preserved for a long period of time.
이하 본 발명을 실시예에 의거하면 더욱 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in more detail with reference to Examples.
실시예 1Example 1
야산에서 채취한 야생국화를 음지와 같이 그늘진 곳에서 약 2∼3개월간에 걸쳐서 1차로 자연건조한 후 잘게 절단하여 찜틀기에 넣고 약 90℃에서 약 4시간가량 찌고, 찐 야생국화를 약 50℃의 온도가 유지되는 건조실에서 약 48시간정도 2차로 인공건조하며, 2차로 인공건조된 야생국화를 볶음솥에 넣어서 약 30∼40분간 볶은후 분쇄기로 분쇄하고, 선별한 다음 단위포장한다.The wild chrysanthemums collected from the mountains are first dried naturally for about 2-3 months in shaded places like shaded areas, cut into small pieces and put in a steamed jar, heated at about 90 ° C for about 4 hours, steamed wild chrysanthemum is heated to about 50 ° C Dried in a drying chamber maintained at a temperature of about 48 hours, and secondarily dried artificially dried wild chrysanthemums are roasted in a frying pan for about 30 to 40 minutes, pulverized by a grinder, and then packed in a unit.
실시예 2Example 2
1차로 자연건조시킨 야생국화를 찌는 대신에 끓는 물에 넣어서 삶는 것을 제외하고는 실시예 1과 동일한 공정과 조건으로 제조하였다.First, the wild chrysanthemum dried naturally was prepared in the same process and conditions as in Example 1 except that it was boiled in boiling water instead of steamed.
비교예Comparative Example
재배한 국화를 채취하여 일광 또는 건조설비로 속성건조하고, 끓는 물에 삶은 다음 또다시 속성건조한 후 볶아서 선별한 다음 단위포장하였다.The cultivated chrysanthemums were collected and dried in a daylight or drying equipment, boiled in boiling water, dried again, dried, and roasted for selection.
실시예 1, 2와 비교예로 제조한 국화차의 물성은 표1과 같았다.Table 1 shows the physical properties of the chrysanthemum tea prepared in Examples 1 and 2 and Comparative Examples.
1. 향기, 맛은 관능평가한 것임.1. Fragrance and taste are sensory evaluation.
2. 보존성은 유통기간으로 평가한 것임.2. Shelf life is evaluated by distribution period.
3. 용해성은 통상의 인스턴트차와 비교한 것임.3. Solubility is compared with ordinary instant tea.
4. 표에서 ○ : 우수, △ : 보통, × : 불량4. In the table, "good", "good", "good", "good"
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KR1019960035709A KR19980016185A (en) | 1996-08-27 | 1996-08-27 | Manufacturing method of chrysanthemum tea |
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100392775B1 (en) * | 2000-12-18 | 2003-07-23 | 순천시 | Alismatis Rhizoma tea of rosted type and process for prepatration thereof |
KR100863818B1 (en) * | 2008-04-23 | 2008-10-16 | 시흥시 | Lotus aroma tea and its manufacturing method |
KR100863817B1 (en) * | 2008-04-23 | 2008-10-16 | 시흥시 | Lotus leaf tea and its manufacturing method |
KR101146809B1 (en) * | 2010-01-11 | 2012-05-21 | 김사종 | Manufacture method of chrysanthemum tea |
CN109362926A (en) * | 2018-12-19 | 2019-02-22 | 安徽格瑞农业开发有限公司 | One kind is clear liver and improved vision haw thorn and chrysanthemum tea and its processing method |
-
1996
- 1996-08-27 KR KR1019960035709A patent/KR19980016185A/en not_active Application Discontinuation
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100392775B1 (en) * | 2000-12-18 | 2003-07-23 | 순천시 | Alismatis Rhizoma tea of rosted type and process for prepatration thereof |
KR100863818B1 (en) * | 2008-04-23 | 2008-10-16 | 시흥시 | Lotus aroma tea and its manufacturing method |
KR100863817B1 (en) * | 2008-04-23 | 2008-10-16 | 시흥시 | Lotus leaf tea and its manufacturing method |
KR101146809B1 (en) * | 2010-01-11 | 2012-05-21 | 김사종 | Manufacture method of chrysanthemum tea |
CN109362926A (en) * | 2018-12-19 | 2019-02-22 | 安徽格瑞农业开发有限公司 | One kind is clear liver and improved vision haw thorn and chrysanthemum tea and its processing method |
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