KR19980016385A - Manufacturing method of safflower tea - Google Patents

Abstract

When a persimmon leaf tea is consumed as a tea, persimmon leaf tea produced as a conventional manufacturing method has a bitter taste and a puff of persimmon leaf originally, so that only a specific person has eaten it. The present invention, in order to eliminate the bitter taste and footprint in the conventional manufacturing process, In the process of cutting and steam drying in the process of picking, it is put into the steamer when it is dried in the steamer at medium speed drying, and bitterness and footsteps are obtained in the process of steaming at 65 ° C -70 ° C for 1 minute and 30 seconds in the same manner twice. Dried in a drawer-type dryer at the time of final drying and left to dry at a temperature of 70 ° C for about 12 hours to completely remove the remaining bitter taste and footwear.

Description

Manufacturing method of safflower tea

The present invention relates to a method for manufacturing a persimmon leaf tea which can produce a persimmon leaf tea with a unique flavor and taste by removing inherent bitter taste and grass odor (foot in) while retaining nutrients inherent in persimmon leaves in the process of manufacturing an existing persimmon leaf tea will be.

Generally, persimmon leaves are excellent for hangover detoxification, and it is also known to have a considerable efficacy especially in the treatment of tin. It has been known since the ancient times that persimmon leaves dried after drinking have been used as a medicine, and as a medicinal function and rich in vitamin C and various nutrients, Has been widely known as having efficacy.

In recent years, there has been developed a method of mass-producing the above-described persimmon leaf tea, but this method has the effect of maintaining the nutrients of the persimmon leaves as it is from the process of cutting and mashing in the extraction of raw materials and drying. However, In addition to the bitter taste of its own, there was a lot of footage, so people who did not like it were reluctant to drink it.

Accordingly, the present invention has been made to solve the problem of a method of removing bitter taste and grass odor (in the pulp) while maintaining nutrients intact in the manufacturing process of the persimmon leaf tea. The method of manufacturing the persimmon leaf tea of the present invention will be described as follows.

Before the accumulation of nutrients in the ginseng, the persimmon leaves between June and July are collected between 10:00 am and 3:00 pm, and the persimmon leaves are collected in the shade and dried overnight. In this way, remove persimmon leaves and other foreign substances that have fallen for the night, and cut pure persimmon leaves to a size of about 3 mm.

Cut the persimmon leaves with 70-80% moisture in the shade and dry them until crunchy.

The dried persimmon leaves are steamed and steamed at 65 ° C-70 ° C for 1 minute and 30 seconds continuously for 2 times. At this time, the component of the persimmon leaves is not destroyed at a temperature between 65 ° C and 70 ° C, and the persimmon leaves itself disappear almost simultaneously with the intrinsic bitterness of the persimmon leaf itself while being matured twice for 1 minute and 30 seconds.

Lastly, put the dried persimmon leaves with bitter taste and almost no nutrients in the dryer as above, set them at 70 ℃ and dry them for 12 hours in a natural ventilation system.

The dryer used in this case should be put in an open-type drawer-type dryer, not in a closed type, and dried.

The persimmon leaves with almost no bitterness and foot like this are completely removed from the bitter taste and the foot in the last drying process, so that the best pure persimmon leaves can be obtained.

As described above, the present invention provides a persimmon leaf tea which can produce a unique flavor and taste by using persimmon leaf in a state in which the bitterness and footprint are completely removed. When the user uses the persimmon leaf tea thus prepared as a persimmon leaf tea, the persimmon leaf tea bag 3g), pour warm water and pour it for about 3 minutes. If you drink it, you will not get any bitter taste or footy taste. Instead, you will enjoy unique flavor and savory taste, so you can enjoy the taste of unique persimmon tea There is an effect.

Claims (1)

The persimmon leaves are collected in the shade of the persimmon leaves collected between 10:00 am and 3:00 am between June and August, and the dried persimmon leaves are cut about 3mm to deodorize water by 70-80%. To remove the bitterness and footprint of persimmon leaves, the dried persimmon leaves were steamed in a steamer for 2 minutes at a temperature of 65 ° C-70 ° C for 1 minute and 30 seconds. Then, they were placed in an open-type drawer dryer and allowed to ventilate at 70 ° C. And drying it for about 12 hours.