KR20000073418A - Mothod for manufacturing green tea - Google Patents
Mothod for manufacturing green tea Download PDFInfo
- Publication number
- KR20000073418A KR20000073418A KR1019990016683A KR19990016683A KR20000073418A KR 20000073418 A KR20000073418 A KR 20000073418A KR 1019990016683 A KR1019990016683 A KR 1019990016683A KR 19990016683 A KR19990016683 A KR 19990016683A KR 20000073418 A KR20000073418 A KR 20000073418A
- Authority
- KR
- South Korea
- Prior art keywords
- green tea
- tea leaves
- tea
- drying
- mothod
- Prior art date
Links
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 41
- 235000009569 green tea Nutrition 0.000 title claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 238000000034 method Methods 0.000 claims abstract description 13
- 238000001035 drying Methods 0.000 claims abstract 4
- 235000013616 tea Nutrition 0.000 claims description 25
- 239000012267 brine Substances 0.000 claims description 6
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 6
- 229920000832 Cutin Polymers 0.000 abstract description 2
- 230000006866 deterioration Effects 0.000 abstract description 2
- 238000005507 spraying Methods 0.000 abstract 2
- 239000000463 material Substances 0.000 abstract 1
- 239000010902 straw Substances 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 description 7
- 235000015097 nutrients Nutrition 0.000 description 5
- 210000000434 stratum corneum Anatomy 0.000 description 3
- 238000000605 extraction Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 230000000171 quenching effect Effects 0.000 description 2
- 239000004575 stone Substances 0.000 description 2
- 241001180747 Hottea Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/214—Tea
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
Description
본 발명은 녹차의 제조방법에 관한 것으로서, 특히 염수(소금물)를 이용하여 녹차를 제조하는 방법에 관한 것이다.The present invention relates to a method for producing green tea, and more particularly, to a method for producing green tea using brine (salt).
녹차는 발효공정 없이 찻잎의 푸른 빛이 그대로 유지되게 제조된 것으로서 그윽한 향기와 함께 각종 영양소가 풍부하여 널리 애용되고 있는 식품이다.Green tea is produced to maintain the green light of tea leaves without the fermentation process and is a food that is widely used because of its rich fragrance and rich in various nutrients.
종래의 녹차 제조방법은 찻잎을 솥에서 덖은 다음 멍석과 같은 표면이 넓고 거칠은 물체에 비벼 마찰하는 과정을 약 10회에 걸쳐 다수 반복한 후 건조하는 것이었다.The conventional green tea manufacturing method was to remove the tea leaves in a pot and rub the tea leaves on a wide and rough object such as a stone, and repeated a plurality of times about 10 times to dry.
여기서 찻잎을 덖는 것은 차의 구수한 맛을 냄과 아울러 찻잎의 표면을 연화시키기 위한 것이며, 찻잎을 비벼 마찰하는 것은 표면에 형성된 매끈한 왁스성분과 각질(cutin)층을 제거함으로써 차를 달였을때 영양소가 잘 우러나와서 추출율을 증대시키기 위한 것이다.Here, tea leaves are used to soften the tea's surface as well as to taste the tea's delicious taste. Rubbing the tea leaves is to remove the smooth wax and cutin layer formed on the surface. It is intended to increase the extraction rate well.
그런데 찻잎을 덖는 과정에서 그 시간을 지체하게 되면 타거나 영양소가 파괴될 우려가 있기 때문에 짧은 시간동안만 덖을 수 밖에 없고 이로 인해 표면의 연화 정도가 낮아서 상기 덖는 공정과 마찰 공정을 약 10회에 걸쳐 다수 반복하는 것이 요구되었다. 그렇지 아니하면 표면의 왁스성분과 각질층이 충분히 제거되지 못하여 맛과 영양소의 추출이 저하되게 된다.However, if you delay the time in the process of removing the tea leaves, there is a risk of burning or nutrients are destroyed, so it can only be removed for a short time. As a result, the softening degree of the surface is low. It was required to repeat over and over. Otherwise, the wax component and the stratum corneum of the surface may not be sufficiently removed, and the extraction of taste and nutrients is reduced.
본 발명은 종래의 제조방법이 찻잎을 솥에서 덖고 멍석에 비벼 마찰하는 공정을 다수 반복하게 됨으로써 제조 과정이 매우 번거롭고 시간이 많이 걸려 인건비등 비용이 많이 소요되는 문제점을 감안하여 간단한 공정의 추가로서 전체 공정을 단축하고자 함에 주된 목적이 있다.The present invention is the addition of a simple process in view of the problem that the manufacturing process is very cumbersome and takes a lot of time, such as labor costs by repeating a number of processes to remove the tea leaves in a pot and rub rub with a fool. The main purpose is to shorten the process.
본 발명의 다른 목적은 찻잎을 덖은 후 빨리 냉각시킴으로써 찻잎에 잔존된 불기운(화기)을 신속히 제거하여 영양소와 향기를 최대한 보존되도록 하고 또 장기간 보관하더라도 변질되거나 부패되는 일이 없도록 하고자 하는 것이다.Another object of the present invention is to quickly remove the flames (fires) remaining on the tea leaves by quenching the tea leaves after quenching so as to preserve nutrients and aromas as much as possible and to prevent them from deteriorating or decaying even if stored for a long time.
본 발명은 찻잎을 솥에서 덖은 다음 표면을 마찰하기 전에 염수(소금물)를 도포하는 새로운 공정을 추가하는 것을 그 특징으로 하는 것이다.The invention is characterized by adding a new process of applying brine (salt) before the tea leaves are removed from the pot and then rubbed on the surface.
본 발명을 이하 실시예에 따라 보다 상세히 설명한다.The invention is explained in more detail according to the following examples.
1. 찻잎을 솥에서 덖는다.1. Remove the tea leaves from the pot.
이 공정은 종래의 통상적인 녹차 제조공정에서의 덖는 과정과 같은 것이다.This process is the same as the steaming process in the conventional green tea manufacturing process.
2. 덖은 찻잎을 솥에서 꺼내어 미리 준비한 소금물을 분무기로 도포한다.2. Remove the hot tea leaves from the pot and apply salt water prepared in advance with a sprayer.
소금물의 농도는 식염수 정도나 그보다 약간 높은 정도의 것이 적당하며 도포량은 소금기가 찻잎의 전체에 걸쳐 골고루 도포될 수 있는 정도로 하면 충분하다.The brine concentration should be about saline or slightly higher, and the application amount should be enough to ensure that the salt is evenly distributed throughout the tea leaves.
3. 소금물이 도포된 찻잎을 멍석 등과 같은 표면이 넓고 거칠은 물체에 비벼서 마찰한다.3. Rub the tea leaves coated with salt water against a large, rough surface such as a stone.
4. 마찰시킨 찻잎을 수분이 증발되도록 건조시킨다.4. Dry the rubbed tea leaves to evaporate the moisture.
5. 상기의 제 1,2,3,4공정을 2회에 걸쳐 다시 반복한다.5. Repeat the above steps 1, 2, 3, 4 twice.
6. 건조된 찻잎에 소금물을 마지막으로 도포한 후 수분이 완전히 제거될 때까지 건조한다.6. After the last application of brine to the dried tea leaves and dry until the moisture is completely removed.
상기 공정중에서 찻잎에 소금물을 도포하면 소금이 찻잎의 표면에 잔류되어 찻잎을 멍석 등에 비벼서 마찰할 때 찻잎 표면의 왁스성분 및 각질층 제거가 보다 용이하게 되어 단지 3회의 마찰공정으로도 영양소 추출에 방해가 되는 왁스성분 및 각질층이 충분히 제거될 수 있음을 실험을 통하여 알게 되었다.When salt water is applied to tea leaves during the process, the salt remains on the surface of the tea leaves and rubs the tea leaves against the fools, which makes it easier to remove wax and stratum corneum on the tea leaves. Experiments have shown that the wax component and the stratum corneum can be sufficiently removed.
이상의 설명에 따른 본 발명은 종래의 녹차 제조방법에 비해 전체 공정의 수가 현저히 줄어들어 인건비 등을 절약할 수 있는 경제적 잇점이 있을 뿐만 아니라 찻잎에 함유된 영양소와 향기가 최대한 보존되어 차의 품질도 향상되고 변질되거나 부패되는 일이 없이 장기간 보관할 수 있는 효과를 갖는다.The present invention according to the above description is a significant reduction in the total number of processes compared to the conventional green tea manufacturing method not only has an economic advantage to save labor costs, but also preserves the nutrients and fragrance contained in the tea leaves to maximize the quality of tea It has the effect of long-term storage without deterioration or decay.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019990016683A KR100310152B1 (en) | 1999-05-10 | 1999-05-10 | Mothod for manufacturing green tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019990016683A KR100310152B1 (en) | 1999-05-10 | 1999-05-10 | Mothod for manufacturing green tea |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20000073418A true KR20000073418A (en) | 2000-12-05 |
| KR100310152B1 KR100310152B1 (en) | 2001-10-17 |
Family
ID=19584637
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019990016683A KR100310152B1 (en) | 1999-05-10 | 1999-05-10 | Mothod for manufacturing green tea |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100310152B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101337148B1 (en) * | 2012-08-30 | 2013-12-04 | 양영주 | The green tea salt and manufacturing method thereof |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100375008B1 (en) * | 2000-12-29 | 2003-03-06 | (주)명설차 | Manufacture method and mother chrysanthemum-green tea to use main stuff for mother chrysanthemum |
-
1999
- 1999-05-10 KR KR1019990016683A patent/KR100310152B1/en not_active IP Right Cessation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101337148B1 (en) * | 2012-08-30 | 2013-12-04 | 양영주 | The green tea salt and manufacturing method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| KR100310152B1 (en) | 2001-10-17 |
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| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| LAPS | Lapse due to unpaid annual fee |