KR19980016185A - Manufacturing method of chrysanthemum tea - Google Patents

Abstract

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

Manufacturing method of chrysanthemum tea

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.

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.

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 .

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, .

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.

Hereinafter, the present invention will be described in more detail with reference to Examples.

Example 1

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.

Example 2

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.

Comparative Example

The cultivated chrysanthemums were collected and dried in a daylight or drying equipment, boiled in boiling water, dried again, dried, and roasted for selection.

Table 1 shows the physical properties of the chrysanthemum tea prepared in Examples 1 and 2 and Comparative Examples.

Content classification Scent flavor Thermal insulation Solubility Example 1 ○ ○ ○ ○ Example 2 ○ ○ ○ ○ Comparative example △ △ △ ×

1. Fragrance and taste are sensory evaluation.

2. Shelf life is evaluated by distribution period.

3. Solubility is compared with ordinary instant tea.

4. In the table, "good", "good", "good", "good"

Claims (2)

After picking wild chrysanthemums, they are first dried naturally for about 2-3 months in shaded areas like shaded areas, finely chopped, and put in a steamed jar. They are steamed at about 90 ° C for about 4 hours. The steamed wild chrysanthemum is heated to about 50 ° C Dried in a drying chamber maintained for about 48 hours, and secondarily artificially dried wild chrysanthemum is roasted for about 30 to 40 minutes in a frying pan, followed by pulverization with a pulverizer. The method of manufacturing a chrysanthemum tea according to claim 1, wherein the firstly naturally dried wild chrysanthemum is boiled in boiling water and then artificially dried.