KR20030067048A - Orostachys beverage and its production method - Google Patents
Orostachys beverage and its production method Download PDFInfo
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- KR20030067048A KR20030067048A KR1020020006847A KR20020006847A KR20030067048A KR 20030067048 A KR20030067048 A KR 20030067048A KR 1020020006847 A KR1020020006847 A KR 1020020006847A KR 20020006847 A KR20020006847 A KR 20020006847A KR 20030067048 A KR20030067048 A KR 20030067048A
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- hot water
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- wasong
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- 235000013361 beverage Nutrition 0.000 title abstract description 5
- 241000304370 Orostachys Species 0.000 title abstract 7
- 238000004519 manufacturing process Methods 0.000 title description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 244000269722 Thea sinensis Species 0.000 claims abstract description 17
- 235000009569 green tea Nutrition 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 241000167854 Bourreria succulenta Species 0.000 claims description 8
- 235000019693 cherries Nutrition 0.000 claims description 8
- 229930182470 glycoside Natural products 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 235000013616 tea Nutrition 0.000 claims description 7
- 238000005520 cutting process Methods 0.000 claims description 5
- 150000002338 glycosides Chemical class 0.000 claims description 3
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 2
- 235000011613 Pinus brutia Nutrition 0.000 claims description 2
- 241000018646 Pinus brutia Species 0.000 claims description 2
- 235000015241 bacon Nutrition 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000006468 Thea sinensis Nutrition 0.000 abstract description 4
- 235000020279 black tea Nutrition 0.000 abstract description 4
- 238000000227 grinding Methods 0.000 abstract description 3
- 238000003756 stirring Methods 0.000 description 5
- 235000020234 walnut Nutrition 0.000 description 5
- 241000758791 Juglandaceae Species 0.000 description 4
- -1 flavonoid compounds Chemical class 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- LDXJRKWFNNFDSA-UHFFFAOYSA-N 2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]ethanone Chemical compound C1CN(CC2=NNN=C21)CC(=O)N3CCN(CC3)C4=CN=C(N=C4)NCC5=CC(=CC=C5)OC(F)(F)F LDXJRKWFNNFDSA-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- FLIACVVOZYBSBS-UHFFFAOYSA-N Methyl palmitate Chemical compound CCCCCCCCCCCCCCCC(=O)OC FLIACVVOZYBSBS-UHFFFAOYSA-N 0.000 description 2
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 229930182558 Sterol Natural products 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000003702 sterols Nutrition 0.000 description 2
- YLZOPXRUQYQQID-UHFFFAOYSA-N 3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]propan-1-one Chemical compound N1N=NC=2CN(CCC=21)CCC(=O)N1CCN(CC1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F YLZOPXRUQYQQID-UHFFFAOYSA-N 0.000 description 1
- 240000007049 Juglans regia Species 0.000 description 1
- 235000009496 Juglans regia Nutrition 0.000 description 1
- 241000288049 Perdix perdix Species 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000002026 chloroform extract Substances 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 229930002879 flavonoid pigment Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000002035 hexane extract Substances 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 229940124595 oriental medicine Drugs 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000010412 perfusion Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B29/00—Packaging of materials presenting special problems
- B65B29/02—Packaging of substances, e.g. tea, which are intended to be infused in the package
- B65B29/028—Packaging of substances, e.g. tea, which are intended to be infused in the package packaging infusion material into filter bags
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/308—Foods, ingredients or supplements having a functional effect on health having an effect on cancer prevention
-
- 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
-
- 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
- A23V2300/14—Extraction
-
- 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
- A23V2300/24—Heat, thermal treatment
-
- 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
- A23V2300/31—Mechanical treatment
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mechanical Engineering (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
본 발명은 홍차 또는 녹차대용 와송음료 및 그 제조방법에 관한 것이다. 더욱 상세하게는, 와송을 80~90℃에서 배소처리하여 당질성분의 변성을 유도한 후 방냉한 다음 2~3cm로 절단한 다음 100~300메쉬로 분쇄하거나 열수탱크에서 5~15분간 열수추출함으로써 고유한 향미를 발현시켜 홍차 또는 녹차 대용의 와송음료를 얻는 방법에 관한 것이다.The present invention relates to a black tea or green tea substitute wasong drink and a method for producing the same. More specifically, by heating the vortex at 80 ~ 90 ℃ to induce the denaturation of sugar components, and then allowed to cool and then cut into 2 ~ 3cm and then crushed into 100 ~ 300 mesh or by hot water extraction for 5 to 15 minutes in the hot water tank The present invention relates to a method for obtaining a sweet drink for a black tea or green tea substitute by expressing a unique flavor.
와송(瓦松)은 돌나물과 다년생식물로서 우리나라에서는 전국적으로 분포하며 산지(山地)의 바위끝이나 기와지붕에 때로는 해변의 바위에 자생한다.Wasong is a dolmen and perennial plant that is distributed nationwide in Korea. It grows wild on rocky shores and sometimes on the rocky edges and tiled roofs of mountain areas.
한편, 와송은 육질(肉質)의 다년초로서 10~30cm로 직립으로 생장하고 꽃이 피고 열매 맺으면 고사(枯死)하는 성질이 있으며 보통 여름에서 가을에 채취되며뿌리는 제거하고 양건(陽乾)하여 약용으로 사용되어 왔다(中國人事典, 小學館; p.526, 1985).On the other hand, wasong is a fleshy perennial plant that grows upright in 10 ~ 30cm and has the property of blossoming and fruiting. It is usually collected in summer and autumn, and the roots are removed and dried and medicinal. It has been used for the first time (中國 人事 典, 館 學; p.526, 1985).
와송의 성분은 9종의 flavonoid 화합물이 보고된 바 있으며(박희준외 5인, Arch. pharm. Res. Submitted), 와송의 n-hexane 추출물 및 CHCl3추출물로부터 7종의 triterpenoid와 2종의 β-sitostero1, Campestero1 등 스테롤 글리코시드 배당체물질 및 hexadecanoic acid methyl ester 등 10종의 지방산에스테르를 분리한 바 있다(박희준외 4인, 생약학회지, pp.78~83, Kor, J.pharm).Nine kinds of flavonoid compounds have been reported (Hee-Joon Park et al., Arch. Pharm. Res. Submitted), and seven triterpenoids and two β- from the N-hexane extracts and CHCl 3 extracts from Wassons. 10 fatty acid esters, including sterol glycoside glycosides such as sitostero1 and Campestero1, and hexadecanoic acid methyl ester have been isolated (Hui-Jun Park et al., Journal of Pharmacognosy, pp.78 ~ 83, Kor, J.pharm).
와송은 중국을 비롯 특히 한국에서는 암치료 재료로 많이 사용되어 왔으며(김재암, 원색천연약물리사전(상권), 영산당, 서울, p.447; 배성식, 한방과 건강Ⅰ, 26, 1990), 일본 킨키대학교에서는 최근 와송을 탕액으로 하여 암에 걸린 쥐(oncomouse) 24마리에 대하여 경구투여한 결과 22마리가 호전되었다고 보고한 바 있다.Wasong has been widely used as a cancer treatment material in China and especially in Korea (Kim Jae-am, Natural Natural Physics Dictionary (Commerce), Youngsan Party, Seoul, p.447; Bae Sung-sik, Oriental Medicine and Health I, 26, 1990), Japan The University of Kinki recently reported that oral administration of twenty-four oncomouse cancers was improved with Wasong as a solution.
본 발명은 상기 와송의 약리학적 특성과 약효를 감안하여 안출한 것으로 와송을 이용한 홍차 대용품 와송음료를 제공함을 그 목적으로 한다. 또한 본 발명의 다른 목적은 와송차를 제공함에 있다.The present invention has been made in view of the pharmacological properties and medicinal effects of the above-mentioned Waksong, and its object is to provide a tea drink substitute drink using the wasong. It is another object of the present invention to provide a wading car.
본 발명의 상기 목적은 와송을 스테롤글리코시드 배당체 등이 함유되어 있어 흡습이 빠르고 기계적 분쇄를 수행하는 경우 기계자체의 마찰열로 인해 분쇄물이응집되는 경우가 있어 반드시 80~90℃에서 15~30분간 배소(Roasting)처리하여 당질성분의 변성을 유도한 다음 2~3cm 길이로 절단하거나 100~300메쉬 입경크기로 분쇄하여 열수탱크에서 5~15분간 열수추출하여 고유한 향미가 부여된 녹차 또는 홍차 대용품 와송음료를 제공하고 이를 평가함으로써 달성하였다.The above object of the present invention is that the hygroscopic contains sterol glycoside glycosides, such as when the hygroscopicity is fast and mechanical grinding is performed, the grinding material may be agglomerated due to the frictional heat of the machine itself, it is necessarily 15 to 30 minutes at 80 ~ 90 ℃ Roasting process to induce the denaturation of sugar components and then cut into 2 ~ 3cm length or crushed to 100 ~ 300 mesh particle size to extract hot water from the hot water tank for 5-15 minutes to give a unique flavor of green tea or tea Achieved by providing and evaluating vortex beverages.
이하, 본 발명의 구체적인 구성 및 작용효과를 설명한다.Hereinafter, specific configurations and effects of the present invention will be described.
도 1은 본 발명 와송음료 제조과정을 도식화한 공정개략도이다.1 is a process schematic diagram illustrating a manufacturing process of the present invention.
본 발명은 도 1의 개략공정도에 나타난 바와 같이 뿌리를 제거한 와송원료를 80~90℃에서 15~30분간 배소처리하는 단계와; 배소처리한 와송을 빙냉 후 2~3cm 크기로 절단하는 단계와; 세절된 와송을 80~90℃ 열수에서 10~15분간 열수추출하여 엷은체리색의 와송음료를 제조하거나 또는 세절된 와송을 곧바로 T-bag에 투입하여 연녹색 와송차 제품을 제조하거나 또는 80~90℃의 열수에서 5~10분간 열추출하는 단계를 포함하여 구성된다.The present invention comprises the steps of roasting the vortex raw material from which the root is removed as shown in the schematic process diagram of Figure 15 at 80 ~ 90 ℃ for 15 to 30 minutes; Cutting the roasted roasted pine nuts into 2 to 3 cm in size after ice-cooling; The thin walnuts are extracted by hot water for 10 to 15 minutes in 80 ~ 90 ℃ hot water, or a light green walnut drink is prepared. It comprises a step of extracting heat from hot water for 5 to 10 minutes.
이하 본 발명의 구체적인 구성을 실시예를 통하여 설명하지만 본 발명의 권리범위가 이들 실시예에만 한정되는 것은 아니고 당 업자에 의하여 온도, 처리시간, 처리방법을 다소 변경하여 실시할 수 있음은 물론이며 이와같은 실시는 본 발명의 권리범위 내에 드는 것은 물론이다.Hereinafter, the specific configuration of the present invention will be described with reference to examples, but the scope of the present invention is not limited to these examples, and the skilled person can change the temperature, treatment time, and treatment method to some extent. Of course, the same implementation falls within the scope of the present invention.
실시예 1Example 1
수세음건한 와송 2.5kg을 뿌리를 가위로 제거한 다음 배소기에 투입하여80~90℃에서 15~30분간 가압배소시켰다. 배소처리하여 배당체성분의 열응고가 완성되도록 충분히 방냉(Cooling) 한 다음 절삭기를 사용하여 2~3cm 길이로 원료를 절삭하였다. 절삭한 와송 약 1.75kg을 85℃의 교반용 열수탱크에 넣어 교반기로 교반하면서 수용성 flavonoid 색소가 용출될 때까지 12분간 열수추출하였다. 열수추출물은 엷은체리색이었다.2.5kg of dry and dry walnuts were removed with scissors, and then placed in an roaster and pressurized at 80-90 ° C for 15-30 minutes. After roasting, the solution was cooled sufficiently to complete thermal coagulation of the glycoside component, and then the raw material was cut to a length of 2 to 3 cm using a cutting machine. About 1.75 kg of the cut walnuts were put in a hot water tank for stirring at 85 ° C. and hot water extracted for 12 minutes until the water-soluble flavonoid pigment was eluted while stirring with a stirrer. The hot water extract was pale cherry colored.
실시예 2Example 2
상기 실시예 1과 동일하게 하되 배소 후 절삭한 와송원료를 분쇄기에 투입하여 200메쉬(mesh)로 분쇄하여 1.5g T-bag으로 제조하여 80℃의 열수에 3분간 추출하였다.In the same manner as in Example 1, the roasted raw materials cut after roasting were put into a grinder, pulverized into 200 mesh, manufactured into 1.5 g T-bag, and extracted with hot water at 80 ° C. for 3 minutes.
실시예 3Example 3
상기 실시예 2와 동일하게 하되 배소 후 절삭 분쇄된 와송 분쇄물을 교반기가 장착된 85℃의 열수탱크에 7분간 투입하여 교반하면서 엽록소물질이 용출될 때까지 용출하였다.In the same manner as in Example 2, the roasted pulverized crushed powder after roasting was added to a hot water tank at 85 ° C. equipped with a stirrer for 7 minutes, and eluted until chlorophyll material was eluted with stirring.
실시예 4Example 4
수세유건한 와송 2.5kg을 뿌리를 제거한 다음 절삭기를 사용하여 2~3cm 길이로 절삭한 다음 85℃의 교반용 열수탱크에 넣어 교반기로 교반하면서 열수 추출하였다. 열수추출물은 황녹색이었다.After removing the roots of 2.5kg of dry walnuts, cut them into lengths of 2 to 3 cm using a cutting machine, and then put them in a hot water tank for stirring at 85 ° C. and extracted hot water while stirring with a stirrer. The hot water extract was yellowish green.
상기 실시예 1 내지 1의 추출물에 대하여 5인의 훈련된 관농검사요원에 의해 순의법(색택제외)에 따라 실시한 관농검사결과는 다음 표 1과 같다.The results of the perforation test carried out in accordance with the sequential method (except coloring) by five trained perforation inspectors for the extracts of Examples 1 to 1 are shown in Table 1.
이상 실시예에 따른 본 발명의 관능실험결과에 의하면 배소처리하여 당질이 응고된 경우에는 구수한 향과 맛이 강하고 색택도 우수함을 알 수 있고 특히 실시예 1에 의하면 관능효과가 우수한 엷은체리색 음료를 실시예 2 내지 3에서와 같이(이들은 엷은녹색의 차임) 얻을 수 있음을 알 수 있었다.According to the sensory test results of the present invention according to the above embodiment, when the sugar was solidified by roasting treatment, it was found that the flavor and taste were strong and the color was also excellent. It can be seen that as in Examples 2 to 3 (they are pale green chimes).
이상 설명한 바와 같이 본 발명의 실시예에 따르면 본 발명은 항암효과가 있는 홍차 대용 와송음료를 제공하는 효과가 있으며 지금까지 존재하지 않았던 신규한 녹차 대용 와송차를 제공하는 효과가 있으므로 음료산업상 매우 유용한 방법인 것이다.As described above, according to an embodiment of the present invention, the present invention has an effect of providing a black tea substitute wasong drink having an anticancer effect, and thus has an effect of providing a novel green tea substitute wasong tea that has not existed until now, which is very useful in the beverage industry. It is a way.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101518475B1 (en) * | 2013-11-28 | 2015-05-07 | 최재용 | Method of manufacturing roseroot tea |
| KR20150057220A (en) * | 2013-11-18 | 2015-05-28 | 최재용 | Method of manufacturing roseroot tea |
| KR20180071006A (en) | 2016-12-19 | 2018-06-27 | 재단법인 전라북도생물산업진흥원 | Orostachys Beverage, Orostachys Granule Having Antimicrobial Activity and Method for Manufacturing Orostachys Goods Thereof |
| KR101866809B1 (en) | 2017-10-20 | 2018-07-23 | 권휘 | Manufacturing method of black tea having pine scent |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20150057220A (en) * | 2013-11-18 | 2015-05-28 | 최재용 | Method of manufacturing roseroot tea |
| KR101518475B1 (en) * | 2013-11-28 | 2015-05-07 | 최재용 | Method of manufacturing roseroot tea |
| KR20180071006A (en) | 2016-12-19 | 2018-06-27 | 재단법인 전라북도생물산업진흥원 | Orostachys Beverage, Orostachys Granule Having Antimicrobial Activity and Method for Manufacturing Orostachys Goods Thereof |
| KR101866809B1 (en) | 2017-10-20 | 2018-07-23 | 권휘 | Manufacturing method of black tea having pine scent |
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