KR20020093738A - A manufacturing process of white lotus leaf tea - Google Patents
A manufacturing process of white lotus leaf tea Download PDFInfo
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- KR20020093738A KR20020093738A KR1020020073145A KR20020073145A KR20020093738A KR 20020093738 A KR20020093738 A KR 20020093738A KR 1020020073145 A KR1020020073145 A KR 1020020073145A KR 20020073145 A KR20020073145 A KR 20020073145A KR 20020093738 A KR20020093738 A KR 20020093738A
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 30
- 244000269722 Thea sinensis Species 0.000 title claims abstract 9
- 244000213382 Nymphaea lotus Species 0.000 title claims description 18
- 235000010710 Nymphaea lotus Nutrition 0.000 title claims description 18
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 121
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 121
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 121
- 238000005520 cutting process Methods 0.000 claims abstract description 35
- 238000001035 drying Methods 0.000 claims abstract description 28
- 238000005406 washing Methods 0.000 claims abstract description 17
- 238000010025 steaming Methods 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 30
- 238000009835 boiling Methods 0.000 claims description 19
- 238000003756 stirring Methods 0.000 claims description 10
- 230000008719 thickening Effects 0.000 claims description 9
- 238000010791 quenching Methods 0.000 claims description 2
- 230000000171 quenching effect Effects 0.000 claims description 2
- 238000005273 aeration Methods 0.000 claims 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 18
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 238000002156 mixing Methods 0.000 abstract description 9
- 238000010438 heat treatment Methods 0.000 abstract 1
- 241001122767 Theaceae Species 0.000 description 57
- 238000009736 wetting Methods 0.000 description 20
- 238000007602 hot air drying Methods 0.000 description 19
- 239000000203 mixture Substances 0.000 description 14
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 235000019645 odor Nutrition 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 206010011469 Crying Diseases 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000011282 treatment Methods 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 229910001018 Cast iron Inorganic materials 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 238000011276 addition treatment Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000013016 damping Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000013077 scoring method Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
Classifications
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- 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
- A23F3/14—Tea preparations, e.g. using additives
-
- 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
- A23F3/12—Rolling or shredding tea leaves
-
- 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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
본 발명은 연잎차 제조방법에 관한 것으로서, 연잎을 주원료로 하되 연잎의 산화를 방지하고 풋냄새를 제거하면서 제다 후 연잎 성분이 충분히 우려 나와 연 특유의 은은한 향과 맛, 색을 음미할 수 있도록 하는 연잎차 제조방법에 관한 것이다.The present invention relates to a method of manufacturing lotus leaf tea, which has a lotus leaf as its main raw material, but prevents oxidation of the lotus leaf and removes odors, while the lotus leaf component is sufficiently concerned that the lotus leaf component can savor the distinctive aroma, taste, and color of the lotus. It relates to a tea manufacturing method.
종래의 일반적인 연잎차 제조공정은 연잎채취, 세척, 절단 및 건조 단계로 이루어지며, 먼저, 중간정도의 연잎을 채취하여 물로 깨끗하게 세척한 후 2㎝이하로 잘게 채썰어 그늘에서 말려 제조하는 방법이 있다. 그러나, 이러한 방법에 의하면, 연잎차 제조시간이 오래걸려 연잎 내의 당이 소모되면서 비타민C 등이 파괴되고, 차물을 우렸을 때 효소 활성으로 인해 수색이 좋지 못할 뿐 아니라 풋 냄새가 남아있어 차의 풍미가 좋지 못하였다.Conventional lotus leaf tea manufacturing process of the prior art is composed of the lotus leaf picking, washing, cutting and drying steps, there is a method of manufacturing the dried lotus leaf first, clean it with water and chop it finely to less than 2cm to dry in the shade. . However, according to this method, it takes a long time to manufacture lotus leaf tea, and as a result, sugar in the lotus leaf is consumed, vitamin C, etc. are destroyed. Was not good.
또 다른 연잎차 제조방법으로는 볶음과정이 포함된 것으로서, 녹색이 진한 연잎을 채취하여 깨끗하게 세척한 후 잘게 채썰어 무쇠솥에서 여러 번 볶아주는 방법이 있다. 그러나, 이러한 방법으로 제조된 연잎차는 찻물을 우렸을 때 수색이 적색을 띠게 되고 생엽의 풋냄새가 남아 있어, 연잎차의 좋은 향과 맛을 느끼기에는충분하지 못하였다.Another method of manufacturing lotus leaf tea includes a roasting process, and the green leaf of the lotus leaf is collected, washed cleanly, finely chopped and roasted several times in a cast iron pot. However, the lotus leaf tea produced by this method was red in color when tea was wet and the fresh smell of green leaves remained, which was not enough to feel the good aroma and taste of the lotus leaf tea.
최근 국내공개특허공보 공개번호 특2002-0020289호의 연잎차 제조방법은 연잎을 깨끗한 물로 세척한 후 세척된 연잎을 통풍이 잘되는 상온의 그늘에서 1차 상온건조 후 연잎을 잘게 썰어 연잎이 상온에서 수분함량이 30%이하가 되도록 재차 건조하는 2차 상온 건조단계를 거친 후, 90~110℃온도로 3~8분간 가열하여 건조 후 냉각시키는 방법이나, 이로부터 생성되는 연잎차 또한 차의 풍미에 있어서는 종래의 벙법과 별다른 개선점이 없었다.Recently, the method of manufacturing lotus leaf tea of Korean Laid-Open Patent Publication No. 2002-0020289 discloses that the lotus leaf is hydrated at room temperature by slicing the lotus leaf after the first drying at room temperature in the shade of room temperature where the lotus leaf is washed with clean water and then washed. After the second room temperature drying step to dry again to 30% or less, and then heated to 90 ~ 110 ℃ temperature for 3 to 8 minutes to dry and then cooled, the lotus leaf tea produced therefrom also in the flavor of tea There was no improvement in the way of.
따라서, 종래의 방법들에 의해 제조된 연잎차는 찻물을 우렸을 때 풋내가 나고 수색이 적색을 띠게 되어 차로서 거부감을 느끼게 하고 시간이 지남에 따라 풋 냄새와 적색이 진해져 차로서 음용하기에 부적당할 뿐만 하니라 연잎차 고유의 향이 사라져 버리는 문제점이 있었으며, 연잎의 색과 향을 유지하면서 풋 냄새를 제거시킬 수 있는 제조공정의 개발이 요구되었다.Therefore, the lotus leaf tea produced by the conventional methods becomes green when the tea is wet and the search becomes red, making the tea feel rejected, and as the time goes by, the smell and red of the tea become dark and unsuitable for drinking as tea. In addition, there was a problem that the inherent aroma of lotus leaf tea disappeared, and the development of a manufacturing process that can remove the foot smell while maintaining the color and flavor of the lotus leaf was required.
본 발명은 상기와 같은 문제점을 해결하기 위한 오랜 연구와 실험에 의해 완성된 것으로, 본 발명의 목적은 연잎을 주원료로 하되 제조 시 연잎 내의 당이 소모되면서 생기는 비타민C 등의 파괴와 효소 활성을 억제시킴과 동시에 연잎을 부드럽게 하여 풋 냄새를 제거함으로써 맛과 향이 우수하고 색상과 모양이 균일한 형태의 연잎차를 제조할 수 있는 연잎차 제조방법 및 이로부터 제조된 연잎차를 제공하고자 하는 것이다.The present invention was completed by a long research and experiment to solve the above problems, the object of the present invention is to suppress the destruction of enzymes such as vitamin C produced by the consumption of sugar in the lotus leaf during the production of lotus leaf and enzyme activity At the same time to soften the lotus leaf to remove the foot odor is to provide a lotus leaf tea manufacturing method capable of producing a lotus leaf tea of excellent taste and aroma, uniform color and shape, and the lotus leaf tea produced therefrom.
상기의 목적을 달성하기 위하여, 본 발명은 세척단계, 1차 절단단계, 증제단계, 2차 절단단계, 1차 건조단계, 덖음 및 비빔단계, 및 2차 건조단계를 포함하는 백련잎차 제조방법을 제공한다.In order to achieve the above object, the present invention provides a method for producing white lotus leaf tea comprising a washing step, a first cutting step, a thickening step, a second cutting step, a first drying step, a wet and a bibim step, and a second drying step. to provide.
보다 구체적으로, 본 발명에 따른 백련잎차 제조방법은 다음 단계들로 이루어진다:More specifically, the white lotus leaf tea manufacturing method according to the present invention consists of the following steps:
a) 연잎을 세척하는 세척단계,a) washing step to wash the lotus leaf,
b) 세척한 연잎을 크게 2 내지 6등분하는 1차 절단단계,b) a first cutting step of dividing the washed lotus leaf into two to six equal parts;
c) 수증기로 5 내지 30초간 증제하는 증제단계,c) a thickening step of steam for 5 to 30 seconds;
d) 연잎을 커터기로 잘게 자르는 2차 절단단계,d) a second cutting step of finely cutting the lotus leaf with a cutter;
e) 열풍속에서 교반시켜 연잎의 수분이 60~85%가 되도록 하는 1차 건조단계,e) the first drying step of stirring in a hot air to make the moisture of the lotus leaf 60 ~ 85%,
f) 90~160℃의 온도의 덖음솥에서 덖어준 다음 비빔기를 이용하여 비벼주는 과정을 2 내지 5회 반복하는 덖음 및 비빔단계, 및f) steaming and boiling step of repeating 2 to 5 times the process of mixing by using a bibimyeo after quenching in a hot pot at a temperature of 90 ~ 160 ℃, and
g) 열풍으로 건조시켜 백련잎차의 최종 수분함량이 3~10%가 되도록 하는 2차 건조단계.g) A secondary drying step of drying with hot air so that the final moisture content of white lotus leaf tea is 3-10%.
본 발명은 또한 세척단계, 절단단계, 1차 건조단계, 덖음 및 비빔단계, 및 2차 건조단계를 포함하는 백련잎차 제조방법을 제공하며, 보다 구체적으로, 다음 단계들로 이루어진다:The present invention also provides a method for producing white lotus leaf tea, which comprises a washing step, a cutting step, a first drying step, a wetting and a bibim step, and a second drying step, and more specifically, consists of the following steps:
a) 연잎을 세척하는 세척단계,a) washing step to wash the lotus leaf,
d) 연잎을 커터기로 잘게 자르는 절단단계,d) a cutting step of finely cutting the lotus leaf with a cutter,
e) 열풍속에서 교반시켜 연잎의 수분이 60~85%가 되도록 하는 1차 건조단계,e) the first drying step of stirring in a hot air to make the moisture of the lotus leaf 60 ~ 85%,
f) 90~160℃의 온도의 덖음솥에서 덖아준 다음 비빔기를 이용하여 비벼주는 과정을 2 내지 5회 반복하는 덖음 및 비빔단계, 및f) steaming and boiling step of repeating 2 to 5 times the process of boiling in a hot pot of 90 ~ 160 ℃ and then using a bibimyeo, and
g) 열풍으로 건조시켜 백련잎차의 최종 수분함량이 3~10%가 되도록 하는 2차 건조단계를 포함하는 백련잎차 제조방법.g) A method of producing white lotus leaf tea comprising a secondary drying step of drying with hot air so that the final moisture content of the white lotus leaf tea is 3 to 10%.
본 발명의 바람직한 실시예에 의하면, 상기 f) 덖음 및 비빔단계가, 덖음과정 및 비빔과정을 3회 반복하며, 150~160℃의 덖음솥에서 15 내지 20분간 덖어준 다음 비빔기를 이용하여 4~17분간 비벼주는 1차 덖음 및 비빔단계, 120~130℃의 덖음솥에서 10~15분간 덖어준 다음 비빔기를 이용하여 4~14분간 비벼주는 2차 덖음 및 비빔단계, 및 90~100℃의 덖음솥에서 5~10분간 덖어준 다음 비빔기를 이용하여 4~10분간 비벼주는 3차 덖음 및 비빔단계를 순차적으로 포함하는 것을 특징으로 한다.According to a preferred embodiment of the present invention, the f) the sound and the bibim step, repeat the sound and the bibim process three times, after 15 to 20 minutes in a hot pot at 150 ~ 160 ℃ and then using a bibimyeong ~ 17 minutes of first boiling and bibimbing step, 10 ~ 15 minutes in a hot pot of 120 ~ 130 ℃ and then 2 ~ 4 minutes of mixing and mixing using a bibimulator, and 90 ~ 100 ℃ After steaming for 5 to 10 minutes in a pot, it is characterized in that it comprises a third step of boiling and a bibim step to be rubbed for 4 to 10 minutes using a bibimbap.
본 발명의 다른 바람직한 실시예에 의하면, 상기 f) 덖음 및 비빔단계의 총 비빔시간이 20~26분으로서, 1차 비빔시간이 10 내지 12분이고, 2차 비빔시간이 6 내지 8분이며, 3차 비빔시간이 4 내지 6분인 것을 특징으로 한다.According to another preferred embodiment of the present invention, f) the total beam length of the bottling and non-beaming step is 20 to 26 minutes, the primary beam length is 10 to 12 minutes, the secondary beam length is 6 to 8 minutes, and 3 The difference in bibeam time is 4 to 6 minutes.
본 발명의 또 다른 바람직한 실시예에 의하면, 상기 g) 2차 건조 단계가 80~90℃의 열풍으로 50~60분 정도 건조시키는 것을 특징으로 한다.According to another preferred embodiment of the present invention, the g) secondary drying step is characterized in that for about 50 to 60 minutes to dry with hot air of 80 ~ 90 ℃.
본 발명은 또한 상기 방법에 의해 제조된 백련잎차를 제공한다.The present invention also provides a white lotus leaf tea produced by the above method.
보다 상세하게, 본 발명은 적당한 연잎을 채취하여 깨끗하게 닦아낸 후 연잎을 2 내지 6등분, 바람직하게는 4등분하여 수증기로 5 내지 30초간, 바람직하게는 10 내지 20초간 증제한 다음 커터기로 잘게 절단 후 연잎을 열풍속에서 교반시켜말린 후, 상기 연잎을 덖음솥에서 덖아준 다음 비빔기를 이용하여 비벼주는 과정을 2 내지 5회, 바람직하게는 3회 반복 후 열풍으로 바람직하게는 80~90℃의 열풍으로 50~60분 정도 건조함으로써 연잎의 색과 향을 유지하면서 풋 냄새를 제거한 풍미가 좋은 연잎차를 제조하는 것이다.More specifically, the present invention is to take the appropriate lotus leaf and wipe it clean, and then the lotus leaf is divided into 2 to 6 equal parts, preferably 4 equal parts, steamed for 5 to 30 seconds, preferably 10 to 20 seconds with water vapor and then finely cut by a cutter. After stirring and drying the lotus leaf in a hot air, and then the lotus leaf is stirred in a wokpot and then kneading the process using a bibimgi 2 to 5 times, preferably three times after repeated hot air preferably of 80 ~ 90 ℃ By drying it for about 50 to 60 minutes with hot air, it is to make a flavorful lotus leaf tea that removes the green smell while keeping the color and aroma of the lotus leaf.
본 발명에 따른 제조방법에 있어서 사용되는 연잎은 생육기간이 50일 이상 되고 지름이 40~70㎝크기의 녹색이 짙은 물위로 솟아있는 연잎을 사용한다.The lotus leaf used in the production method according to the present invention uses a lotus leaf that grows over 50 days and has a diameter of 40-70 cm and rises on green deep water.
먼저, 채취한 연잎을 깨끗이 닦아낸 후 연잎을 크게 수 등분하여 수증기로 증제함으로써 연잎의 산화를 방지하고 연잎을 부드럽게 하여 풋 냄새를 제거한다.First, after wiping the collected lotus leaf cleanly, the lotus leaf is largely divided into several parts and vaporized with water vapor to prevent oxidation of the lotus leaf and soften the lotus leaf to remove the foot odor.
다음, 상기 연잎을 열풍속에서 교반시켜 연잎의 수분이 60 내지 85, 바람직하게는 수분이 70~80%가 되도록 건조한다.Next, the lotus leaf is stirred in a hot wind to dry the lotus leaf to 60 to 85, preferably 70 to 80% moisture.
그 후, 건조된 연잎을 90~160℃의 온도의 덖음솥에서 덖어준 다음 비빔기를 이용하여 비벼주는 과정을 2 내지 5회, 바람직하게는 3회 반복한다. 보다 상세하게는 150~160℃의 덖음솥에서 15 내지 20분간 덖어준 다음 비빔기를 이용하여 4~17분간 비벼주는 1차 덖음 및 비빔단계, 120~130℃의 덖음솥에서 10~15분간 덖어준 다음 비빔기를 이용하여 4~14분간 비벼주는 2차 덖음 및 비빔단계, 및 90~100℃의 덖음솥에서 5~10분간 덖아준 다음 비빔기를 이용하여 4~10분간 비벼주는 3차 덖음 및 비빔단계를 순차적으로 거친다. 가장 바람직하게는 1차로 150~160℃의 덖음솥에서 15~20분간 덖어준 다음 비빔기를 이용하여 10~12분간 비벼주고, 2차로 120~130℃의 덖음솥에서 10~15분간 덖어준 다음 비빔기를 이용하여 6~8분간 비벼준 후, 3차로 90~100℃의 덖음솥에서 5~10분간 덖어준 다음 비빔기를 이용하여 4~6분간 비벼주는것이 가장 좋다.Thereafter, the dried lotus leaf is squeezed in a kettle for cooking at a temperature of 90 to 160 ° C., and then rubbed using a bibimator 2 to 5 times, preferably three times. More specifically, after 15 to 20 minutes in a hot pot of 150 ~ 160 ℃ and then the first boiling and bibim step of mixing for 4 to 17 minutes using a bibimbap, 10 to 15 minutes in a hot pot of 120 ~ 130 ℃ Next 2nd 덖 and bibim step of mixing for 4 ~ 14 minutes using a bibimulator, and 3 ~ 3 덖 m of 비 and bibim step of 4 ~ 10 minutes using a bibimulator Go through sequentially. Most preferably, the mixture is first steamed for 15-20 minutes in a 150 ~ 160 ° C. cooking pot, and then mixed for 10-12 minutes using a bibimulator. Secondly, the mixture is stirred for 10-15 minutes in a 120-130 ° C. cooking pot. After rubbing 6-8 minutes using a machine, and then 3-10 minutes in a boiling pot of 90 ~ 100 ℃ in the third it is best to rub for 4-6 minutes using a bibim machine.
다음, 덖아진 연잎을 80~90℃의 열풍으로 50~60분 정도 건조시켜 백련잎차의 최종 수분함량이 3~10%로 한다.Next, the dried lotus leaf is dried by hot air at 80-90 ° C. for about 50-60 minutes, and the final moisture content of white lotus leaf tea is 3-10%.
이하에서, 본 발명을 바람직한 실시형태를 기초로 하여, 본 발명을 상세히 설명한다. 그러나, 이하의 설명 및 바람직한 실시예들은 본 발명을 보다 명확히 설명하기 위한 것으로 첨부되는 특허 청구의 범위에 의해 한정되는 본 발명의 범주를 제한하는 것은 아니다.EMBODIMENT OF THE INVENTION Below, this invention is demonstrated in detail based on preferable embodiment of this invention. The following description and the preferred embodiments, however, are intended to more clearly illustrate the present invention and do not limit the scope of the invention as defined by the appended claims.
[실시예]EXAMPLE
본 발명에 따른 실시예 1 내지 6은 다음과 같이 분류할 수 있다.Examples 1 to 6 according to the present invention can be classified as follows.
o 제다방법에 따라o according to the method
- 증제차 : 실시예 1 내지 3-Thickener: Examples 1-3
원료→세척→절단→증제→절단→열풍건조→1차덖음→Raw material → washing → cutting → thickening → cutting → hot air drying → 1st stage →
1차비빔→2차덖음→2차비빔→3차덖음→3차비빔→열풍건조1st bibimb → 2nd buzzing → 2nd bibim → 3rd buzzing → 3rd bibim → Hot air drying
- 덖음차 : 실시예 4 내지 6-Tea fork: Examples 4 to 6
원료→세척→절단→열풍건조→1차덖음→1차비빔→Raw Material → Washing → Cutting → Hot Air Drying → 1st Sound → 1st Bibimb
2차덖음→2차비빔→3차덖음→3차비빔→열풍건조2nd sound → 2nd bibim → 3rd sound → 3rd bibim → Hot air drying
o 비빔시간에 따라o depending on the beam time
- 방법 1 : 실시예 1 및 4Method 1: Examples 1 and 4
1차비빔(15~17분)→2차비빔(12~14분)→3차비빔(8~10분)Primary bibeam (15 ~ 17 minutes) → Secondary bibeam (12 ~ 14 minutes) → Tertiary bibeam (8 ~ 10 minutes)
- 방법 2 : 실시예 2 및 5Method 2: Examples 2 and 5
1차비빔(10~12분)→2차비빔(6~8분)→3차비빔(4~6분)Primary bibeam (10-12 minutes) → Secondary bibeam (6-8 minutes) → Tertiary bibeam (4-6 minutes)
- 방법 3 : 실시예 3 및 6Method 3: Examples 3 and 6
1차비빔(4~6분)→2차비빔(4~6분)→3차비빔(4~6분)Primary bibeam (4-6 minutes) → Secondary bibeam (4-6 minutes) → Tertiary bibeam (4-6 minutes)
실시예 1Example 1
본 발명에 따른 제조방법을 나타낸 것으로서 연잎채취, 세척, 절단, 증제, 절단, 열풍건조, 1차 덖음과 비빔, 2차 덖음과 비빔, 3차 덖음과 비빔, 열풍건조 과정으로 구성된다.As a production method according to the present invention is composed of lotus leaf extraction, washing, cutting, thickening, cutting, hot air drying, primary wetting and bibimbly, secondary wetting and bibimbly, third wetting and bibimbly, hot air drying process.
연잎은 생육기간이 50일 이상 되고 지름이 40~70㎝크기의 녹색이 짙은 물위로 솟아있는 연잎을 채취하여 깨끗이 닦아낸 후 연잎을 4등분하여 수증기로 10~20초간 증제한 다음, 연잎을 커터기로 잘게 절단 후, 열풍속에서 30~40분간 교반시켜 연잎의 수분이 70~80%가 되도록 건조 후 1차 150~160℃의 덖음솥에서 15~20분간 덖어준 다음 비빔기를 이용하여 15~17분간 비벼준 후, 2차 120~130℃의 덖음솥에서 10~15분간 덖어준 다음 비빔기를 이용하여 12~14분간 비벼준 후, 3차 90~100℃의 덖음솥에서 5~10분간 덖어준 다음 비빔기를 이용하여 8~10분간 비벼준 후, 80~90℃의 열풍으로 50~60분 정도 건조시켜 연잎차의 최종 수분함량이 3~9%로 만들므로써 백련잎차를 제조하였다.The lotus leaf has a growing period of more than 50 days, and the lotus leaf that has risen on the green dark water of 40-70 cm in diameter is collected and wiped clean. After dividing the lotus leaf into 4 parts, steam it for 10-20 seconds, and then remove the lotus leaf from the cutter. After cutting finely, the mixture is stirred for 30-40 minutes in hot air, dried to make 70 ~ 80% moisture of lotus leaf, and then squeezed for 15-20 minutes in the first 150 ~ 160 ℃ boiling pot. After rubbing for 10 minutes, pour in 10 ~ 15 minutes in the second 120 ~ 130 ℃ boiling pot, and then rub it for 12 ~ 14 minutes using a bibimulator, and then in the third 90 ~ 100 ℃ boiling pot for 5 ~ 10 minutes. Then, after mixing for 8 to 10 minutes using a bibimgi, dried by 50 to 60 minutes with hot air of 80 ~ 90 ℃ to make the final moisture content of the lotus leaf tea 3 to 9% to prepare a white lotus leaf tea.
실시예 2Example 2
본 발명에 따른 다른 제조방법을 나타낸 것으로서 연잎채취, 세척, 절단, 증제, 절단, 열풍건조, 1차 덖음과 비빔, 2차 덖음과 비빔, 3차 덖음과 비빔, 열풍건조 과정으로 구성된다.As another manufacturing method according to the present invention is composed of lotus leaf extraction, washing, cutting, thickening, cutting, hot air drying, primary weeping and bibimbly, secondary wetting and bibimbly, third wetting and bibimbly, hot air drying process.
연잎은 생육기간이 50일 이상 되고 지름이 40~70㎝크기의 녹색이 짙은 물위로 솟아있는 연잎을 채취하여 깨끗이 닦아낸 후 연잎을 4등분하여 수증기로 10~20초간 증제한 다음, 연잎을 커터기로 잘게 절단 후, 열풍속에서 30~40분간 교반시켜 연잎의 수분이 70~80%가 되도록 건조 후 1차 150~160℃의 덖음솥에서 15~20분간 덖어준 다음 비빔기를 이용하여 10~12분간 비벼준 후, 2차 120~130℃의 덖음솥에서 10~15분간 덖어준 다음 비빔기를 이용하여 6~8분간 비벼준 후, 3차 90~100℃의 덖음솥에서 5~10분간 덖어준 다음 비빔기를 이용하여 4~6분간 비벼준 후, 80~90℃의 열풍으로 50~60분 정도 건조시켜 연잎차의 최종 수분함량이 3~9%로 만들므로써 백련잎차를 제조하였다.The lotus leaf has a growing period of more than 50 days, and the lotus leaf that has risen on the green dark water of 40-70 cm in diameter is collected and wiped clean. After dividing the lotus leaf into 4 parts, steam it for 10-20 seconds, and then remove the lotus leaf from the cutter. After cutting finely, the mixture is stirred for 30 to 40 minutes in a hot air and dried to make the moisture of the lotus leaf 70 to 80%, and then squeezed for 15 to 20 minutes in the first 150 ~ 160 ℃ boiling pot. After mixing for 5 minutes, pour it in the second 120 ~ 130 ℃ boiling pot for 10 ~ 15 minutes, and then mix it for 6 ~ 8 minutes using the bibim, and then in the third 90 ~ 100 ℃ boiling pot for 5 ~ 10 minutes. Then, after mixing for 4-6 minutes using a bibimgi, dried by 50-60 minutes with hot air of 80 ~ 90 ℃ by making the final moisture content of the lotus leaf tea 3 to 9% to prepare a white lotus leaf tea.
실시예 3Example 3
본 발명에 따른 다른 제조방법을 나타낸 것으로서 연잎채취, 세척, 절단, 증제, 절단, 열풍건조, 1차 덖음과 비빔, 2차 덖음과 비빔, 3차 덖음과 비빔, 열풍건조 과정으로 구성된다.As another manufacturing method according to the present invention is composed of lotus leaf extraction, washing, cutting, thickening, cutting, hot air drying, primary weeping and bibimbly, secondary wetting and bibimbly, third wetting and bibimbly, hot air drying process.
연잎은 생육기간이 50일 이상 되고 지름이 40~70㎝크기의 녹색이 짙은 물위로 솟아있는 연련잎을 채취하여 깨끗이 닦아낸 후 연잎을 4등분하여 수증기로 10~20초간 증제한 다음, 연잎을 커터기로 잘게 절단 후, 열풍속에서 30~40분간 교반시켜 연잎의 수분이 70~80%가 되도록 건조 후, 1차 150~160℃의 덖음솥에서 15~20분간 덖어준 다음 비빔기를 이용하여 4~6분간 비벼준 후, 2차 120~130℃의 덖음솥에서 10~15분간 덖어준 다음 비빔기를 이용하여 4~6분간 비벼준 후, 3차 90~100℃의 덖음솥에서 5~10분간 덖어준 다음 비빔기를 이용하여 4~6분간 비벼준 후, 80~90℃의 열풍으로 50~60분 정도 건조시켜 연잎차의 최종 수분함량이 3~9%로 만들므로써 백련잎차를 제조하였다.The lotus leaf has a growing period of more than 50 days, and the lotus leaf that has risen above the green-dark water of 40-70 cm in diameter is collected and wiped clean. After dividing the lotus leaf into 4 parts, steam it for 10-20 seconds, and then add the lotus leaf. After cutting finely with a cutter, it is stirred for 30 to 40 minutes in a hot air and dried so that the moisture of the lotus leaf is 70 to 80%. After stirring for 6 minutes, squeeze it for 10-15 minutes in the second 120 ~ 130 ℃ wet pot, and then mix it for 4 ~ 6 minutes using a bibimulator, and then for 5-10 minutes in the third 90 ~ 100 ℃ hot pot. After stirring, the mixture was mixed for 4 to 6 minutes using a bibim machine, and then dried for 50 to 60 minutes by hot air at 80 to 90 ° C., thereby making the final moisture content of the lotus leaf tea 3 to 9%, thereby preparing a white lotus leaf tea.
실시예 4Example 4
본 발명에 따른 다른 제조방법을 나타낸 것으로서 연잎채취, 세척, 절단, 열풍건조, 1차 덖음과 비빔, 2차 덖음과 비빔, 3차 덖음과 비빔, 열풍건조 과정으로 구성된다.As another manufacturing method according to the present invention is composed of the lotus leaf picking, washing, cutting, hot air drying, primary wetting and bibimbulation, secondary wetting and bibimbulation, tertiary wetting and bibimbulation, hot air drying process.
연잎은 생육기간이 50일 이상 되고 지름이 40~70㎝크기의 녹색이 짙은 물위로 솟아있는 연잎을 채취하여 깨끗이 닦아 낸 후 연잎을 커터기로 잘게 절단 한 다음, 열풍속에서 30~40분간 교반시켜 연잎의 수분이 70~80%가 되도록 건조 후, 1차 150~160℃의 덖음솥에서 15~20분간 덖어준 다음 비빔기를 이용하여 15~17분간 비벼준 후, 2차 120~130℃의 덖음솥에서 10~15분간 덖어준 다음 비빔기를 이용하여 12~14분간 비벼준 후, 3차 90~100℃의 덖음솥에서 5~10분간 덖어준 다음 비빔기를 이용하여 8~10분간 비벼준 후, 80~90℃의 열풍으로 50~60분 정도 건조시켜 연잎차의 최종 수분함량이 3~9%로 만들므로써 연잎차를 제조하였다.The lotus leaf is grown for more than 50 days, and the lotus leaf that has risen on the green deep water of 40 ~ 70㎝ diameter is collected and wiped clean. After cutting the lotus leaf finely with a cutter, it is stirred for 30-40 minutes under the hot air. After drying so that the moisture of lotus leaf is 70 ~ 80%, pour it for 15 ~ 20 minutes in the first 150 ~ 160 ℃ boiling pot, and then mix it for 15 ~ 17 minutes using a bibim machine, and then steam the second 120 ~ 130 ℃. After stirring for 10-15 minutes in a pot and then rubbing for 12-14 minutes using a bibimulator, and then for 5-10 minutes in a 3rd 90-100 ℃ boiling pot, and then rubbing for 8-10 minutes using a bibimulator, The lotus leaf tea was prepared by drying about 50 to 60 minutes with a hot air of 80 to 90 ° C. to make the final moisture content of the lotus leaf tea 3 to 9%.
실시예 5Example 5
본 발명에 따른 다른 제조방법을 나타낸 것으로서 연잎채취, 세척, 절단, 열풍건조, 1차 덖음과 비빔, 2차 덖음과 비빔, 3차 덖음과 비빔, 열풍건조 과정으로 구성된다.As another manufacturing method according to the present invention is composed of the lotus leaf picking, washing, cutting, hot air drying, primary wetting and bibimbulation, secondary wetting and bibimbulation, tertiary wetting and bibimbulation, hot air drying process.
연잎은 생육기간이 50일 이상 되고 지름이 40~70㎝크기의 녹색이 짙은 물위로 솟아있는 연잎을 채취하여 깨끗이 세척한 후 연잎을 커터기로 잘게 절단 후, 열풍속에서 30~40분간 교반시켜 연잎의 수분이 70~80%가 되도록 건조 후 1차 150~160℃의 덖음솥에서 15~20분간 덖어준 다음 비빔기를 이용하여 10~12분간 비벼준 후, 2차 120~130℃의 덖음솥에서 10~15분간 덖어준 다음 비빔기를 이용하여 6~8분간 비벼준 후, 3차 90~100℃의 덖음솥에서 5~10분간 덖어준 다음 비빔기를 이용하여 4~6분간 비벼준 후, 80~90℃의 열풍으로 50~60분 정도 건조시켜 연잎차의 최종 수분함량이 3~9%로 만들므로써 연잎차를 제조하였다.The lotus leaf is grown for more than 50 days, and the lotus leaf that has risen on the green deep water of 40 ~ 70㎝ diameter is collected and washed. After cutting the lotus leaf finely with a cutter, the lotus leaf is stirred for 30 ~ 40 minutes under the hot air. After drying to make 70-80% of water, pour it for 15 ~ 20 minutes in the first 150 ~ 160 ℃ wok pot, and then rub it for 10 ~ 12 minutes using a bibim, then in the second 120 ~ 130 ℃ wok pot. After stirring for 10 ~ 15 minutes, mix it for 6 ~ 8 minutes using a bibimbulator, and then mix it for 5 ~ 10 minutes in a 3rd 90 ~ 100 ℃ boiling pot, and then mix it for 4 ~ 6 minutes using a bibimbulator, and then 80 ~ The lotus leaf tea was prepared by drying about 50 to 60 minutes with hot air at 90 ° C. to make the final moisture content of the lotus leaf tea 3 to 9%.
실시예 6Example 6
본 발명에 따른 다른 제조방법을 나타낸 것으로서 연잎채취, 세척, 절단, 열풍건조, 1차 덖음과 비빔, 2차 덖음과 비빔, 3차 덖음과 비빔, 열풍건조 과정으로 구성된다.As another manufacturing method according to the present invention is composed of the lotus leaf picking, washing, cutting, hot air drying, primary wetting and bibimbulation, secondary wetting and bibimbulation, tertiary wetting and bibimbulation, hot air drying process.
연잎은 생육기간이 50일 이상 되고 지름이 40~70㎝크기의 녹색이 짙은 물위로 솟아있는 연잎을 채취하여 깨끗이 세척한 후, 연잎을 커터기로 잘게 절단 후,열풍속에서 교반시켜 연잎의 수분이 70~80%가 되도록 건조 후, 1차 150~160℃의 덖음솥에서 15~20분간 덖어준 다음 비빔기를 이용하여 4~6분간 비벼준 후, 2차 120~130℃의 덖음솥에서 10~15분간 덖어준 다음 비빔기를 이용하여 4~6분간 비벼준 후, 3차 90~100℃의 덖음솥에서 5~10분간 덖어준 다음 비빔기를 이용하여 4~6분간 비벼준 후, 80~90℃의 열풍으로 50~60분 정도 건조시켜 연잎차의 최종 수분함량이 3~9%로 만들므로써 연잎차를 제조하였다.The lotus leaf has a growing period of more than 50 days, and the lotus leaf that has risen on the green dark water of 40-70 cm in diameter is collected and washed. After cutting the lotus leaf finely with a cutter, it is stirred in a hot air and the moisture of the lotus leaf is removed. After drying to 70 ~ 80%, pour in 15 ~ 20 minutes in the first 150 ~ 160 ℃ wet pot, and then rub it for 4 ~ 6 minutes using a bibim machine, and then 10 ~ in the second 120 ~ 130 ℃ wet pot. After stirring for 15 minutes, mix it for 4 ~ 6 minutes using a bibimbulator, and then mix it for 5 ~ 10 minutes in a 3rd 90 ~ 100 ℃ boiling pot, and then mix it for 4 ~ 6 minutes using a bibimbaptor, then 80 ~ 90 ℃ After drying for 50 to 60 minutes by the hot air of the lotus leaf tea to make the final moisture content of 3 to 9% by preparing a lotus leaf tea.
본 발명에 따라 제조된 연잎차의 풍미를 비교하기 위하여, 다음과 같이 종래 기술에 의해 연잎차를 제조하였다.In order to compare the flavor of the lotus leaf tea prepared according to the present invention, lotus leaf tea was prepared by the prior art as follows.
비교 실시예Comparative Example
종래의 연잎차 제조방법에 따라, 연잎채취, 세척, 절단, 및 열풍건조 과정으로 구성된다.According to the conventional lotus leaf tea manufacturing method, it consists of lotus leaf extracting, washing, cutting, and hot air drying process.
연잎은 본 발명에 따른 상기 실시예 1 내지 6에서와 동일하게, 생육기간이 50일 이상 되고 지름이 40~70㎝크기의 녹색이 짙은 물위로 솟아있는 것을 채취하여 깨끗이 세척한 후, 커터기로 잘게 절단하고, 열풍속에서 교반시켜 연잎의 수분이 70~80%가 되도록 건조 후, 80~90℃의 열풍으로 연잎차의 최종 수분함량이 3~9%되게 하여 종래 방법에 따른 연잎차를 제조하였다.Lotus leaf is the same as in Examples 1 to 6 according to the present invention, the growth period is more than 50 days and the diameter of 40 to 70 cm sized green soybeans are collected on the deep water and washed clean, finely chopped with a cutter After cutting and stirring in a hot wind to dry the moisture of the lotus leaf to 70 ~ 80%, the final moisture content of the lotus leaf tea 3 to 9% by hot air at 80 ~ 90 ℃ to prepare a lotus leaf tea according to the conventional method. .
상기와 같은 제조방법(본 발명에 따른 실시예 1 내지 6 및 비교 실시예)에 의해 각각 제조된 연잎차들의 풍미를 시험하기 위하여, 75~80℃물에 각각의 백련잎차 5g씩을 넣어 찻물을 우려낸 후 차 연구원 10명을 대상으로 색, 향, 맛에 대해9점 채점법(9-매우좋음, 7-좋음, 5-보통, 3-나쁨, 1-매우나쁨)으로 관능검사를 실시하였다.In order to test the flavor of the lotus leaf tea prepared by the above-described manufacturing method (Examples 1 to 6 and Comparative Example), 5 g of each white lotus leaf tea was added to 75-80 ° C. water to inhale the tea water. Ten researchers were then tested for color, aroma, and taste by the 9-point scoring method (9-very good, 7-good, 5-normal, 3-bad, 1-very bad).
표 1각종 연잎차의 풍미 Table 1 Flavor of various lotus leaf tea
상기 표1에서 알 수는 바와 같이, 본 발명의 제조방법에 따라 제조된 연잎차와 종래 기술에 의해 제조된 연잎차는 색, 향, 및 맛에 있어 차이가 큰 것으로 나타났으며, 본 발명에 따라 증제과정 및/또는 덖음 및 비빔과정을 거친 경우 색, 향 및 맛이 전반적으로 모두 월등히 좋은 것으로 나타났다.As can be seen in Table 1, the lotus leaf tea prepared according to the manufacturing method of the present invention and the lotus leaf tea prepared by the prior art was found to have a large difference in color, aroma, and taste, according to the present invention In the process of thickening and / or attenuation and bibimbing, the color, aroma and taste were all excellent.
또한, 본 발명에 따른 제조방법에 있어서도, 덖음 및 비빔 처리 외에 증제처리를 한 경우(실시예 1 내지 3)가 증제처리를 하지 않은 경우(실시예 4 내지 6) 보다 풍미가 훨씬 우수하였으며, 덖음 및 비빔 과정의 비빔시간은 총 20~26분 정도 비빔처리하는 경우(실시예 2 및 5)가 차의 향과 맛이 우수한 것으로 나타났다.In addition, also in the manufacturing method according to the present invention, when the addition treatment (Examples 1 to 3) in addition to the damping and bibeam treatment (Ex. And the bibim time of the bibim process was shown to be excellent in the aroma and taste of tea when the bibim treatment (Examples 2 and 5) for a total of about 20 ~ 26 minutes.
따라서, 본 발명에 따라, 연잎채취, 세척, 절단, 증제, 절단, 열풍건조, 1차 덖음과 비빔, 2차 덖음과 비빔, 3차 덖음과 비빔, 및 열풍건조 과정으로 구성되고, 총비빔시간이 20~26분 정도인 경우(실시예2)가 맛과 향이 우수하고 색상과 모양이 균일한 형태의 연잎차를 제조할 수 있음을 알 수 있었다.Therefore, according to the present invention, it consists of lotus leaf picking, washing, cutting, thickening, cutting, hot air drying, primary wetting and bibimbly, secondary wetting and bibimbly, tertiary wetting and bibimbly, and hot air drying, In the case of about 20 to 26 minutes (Example 2) it was found that the lotus leaf tea of excellent shape and flavor and uniform color and shape can be produced.
본 발명에 따른 연잎차 제조방법에 의해, 연잎 고유의 색과 향을 유지하면서 연잎의 산화를 방지하고 풋 냄새를 제거하여 찻물을 우렸을 때 풍미가 매우 좋은 연잎차를 제조할 수 있다.By the method of manufacturing lotus leaf tea according to the present invention, it is possible to prepare a lotus leaf tea having a very good flavor when tea is soaked by preventing oxidation of the lotus leaf and removing the foot smell while maintaining the unique color and aroma of the lotus leaf.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100951812B1 (en) * | 2007-12-03 | 2010-04-07 | 전라북도 정읍시 | Decolorizing method of white lotus extract and cosmetic composition containing the same as an active ingredient |
| KR100952145B1 (en) * | 2008-08-27 | 2010-04-09 | 보성백련차영농조합법인 | Tea using leafs of white lotus and manufacturing process of the same |
| CN102987032A (en) * | 2012-12-28 | 2013-03-27 | 柳州市农业技术推广中心 | Method for processing lotus leaf tea |
| CN108378169A (en) * | 2018-03-24 | 2018-08-10 | 施甸县康汇食品有限责任公司 | A kind of preparation process of lotus leaf tea |
| KR20200106596A (en) * | 2019-03-05 | 2020-09-15 | 전병덕 | Nelumbinis Plumula made by five roasting and five resting and the method of manufacturing thereof |
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| KR100826900B1 (en) | 2007-05-28 | 2008-05-06 | 동양비에스(주) | Preparing method of acanthopanax leaf tea |
| KR101120634B1 (en) | 2009-02-27 | 2012-03-16 | 전중석 | Lotus powder tea and the manufacturing method thereof |
| KR101131576B1 (en) | 2009-02-27 | 2012-03-30 | 전중석 | Manufacturing method of fermented tea of lotus leaf |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100951812B1 (en) * | 2007-12-03 | 2010-04-07 | 전라북도 정읍시 | Decolorizing method of white lotus extract and cosmetic composition containing the same as an active ingredient |
| KR100952145B1 (en) * | 2008-08-27 | 2010-04-09 | 보성백련차영농조합법인 | Tea using leafs of white lotus and manufacturing process of the same |
| CN102987032A (en) * | 2012-12-28 | 2013-03-27 | 柳州市农业技术推广中心 | Method for processing lotus leaf tea |
| CN108378169A (en) * | 2018-03-24 | 2018-08-10 | 施甸县康汇食品有限责任公司 | A kind of preparation process of lotus leaf tea |
| KR20200106596A (en) * | 2019-03-05 | 2020-09-15 | 전병덕 | Nelumbinis Plumula made by five roasting and five resting and the method of manufacturing thereof |
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