KR20030067080A - The manufacturing process of tea trichosanthes Kirilawii maxim - Google Patents

Abstract

PURPOSE: A process of preparing the titled tea using Trichosanthes kirilowii Max. is provided. The tea has reduced astringency and enhanced taste and contains luteolin and glucoside and thus is suitable for drinking and effective for promoting blood circulation and treating diabetics. CONSTITUTION: Leaves of Trichosanthes kirilowii Max. are harvested in the latter part of July, washed, roasted at 60 deg.C or less, dried and then ground to produce titled tea. It is also manufactured by the following process: dipping the washed Trichosanthes kirilowii Max. leaves in rice wine(makkoli) for 5 min, steaming for 60 sec, dipping in rice wine, roasting at 80 deg.C or more and then grinding.

Description

The manufacturing process of tea trichosanthes Kirilawii maxim}

The present invention relates to a method of manufacturing a sky tar using the sky leaves. Korean Patent Laid-Open Publication No. 2000-0073418 "Manufacturing method of green tea" includes a method of manufacturing green tea, which repeats a process of rubbing a tea leaf in a pot and rubbing it with a fool, etc. After the drying process is repeated three times, and then dried again by applying brine is disclosed a method for producing green tea is disclosed, and Korean Patent Publication No. 2000-0021007 "Kokborecha" in "roasted barley tea powder" Nokbore tea, which is packaged by mixing 80% + roasted green tea powder 2% + dried rounded powder 18%, is disclosed. In Korean Patent Publication No. 1991-0016261, "Method of manufacturing mulberry leaf tea," "water and standard rice wine" After immersing the freshly washed fresh mulberry leaves in 50% by weight of the mixed solution, and stirring for about 2-3 minutes, the mulberry leaves containing the mixed solution were taken out of this mixed solution and mixed with the excess After washing with water, squeeze it for about 50-60 seconds, dry it, and grind it to an appropriate size. Mulberry leaf powder containing makgeolli ingredient is gradually heated under the temperature of 60-80 ℃ and roasted enough to crumbly. Make mulberry leaf powder 70-80% by weight and store this and 20-30% by weight of positive ingredients such as cinnamon powder, ginger powder and kwakhyang powder separately. Tea production method "is disclosed in the Korean Patent Application Publication No. 1998-0073989" Manufacturing method of green tea powder tea "(1) steamed for 30-50 seconds at 100 ℃ after cooling or steamed or fermented at 250 ℃ Processing the green tea leaves, (2) extracting the supernatant by centrifuging the green tea prepared in 60-80 ℃ water for 5-10 minutes using the processed green tea leaves at 5,000-10,000rpm, (3) green tea Powdering by adding a thickener (80% lactose + 20% starch, / w) to the output in a 1: 1 (w / w) at low temperature, (4) pasteurizing the powdered particles at 60 ℃ Green tea powder tea, characterized in that it is composed of steps "and other newspapers in the newspaper Omija tea, Ogami tea, roundle tea, but there are many teas, but the sky tea is not disclosed to study the method of manufacturing sky tea It was.

In the manufacture of sky tea, dried tea leaves are made by making tea and taste is not suitable for drinking, so it is an object of the present invention to provide a suitable method for manufacturing sky tea.

The process for achieving the object of the present invention as described above is as follows.

First: Soak the washed leaves in makgeolli for 5 minutes, steam for 60 seconds, evaporate the moisture, and soak in makgeolli again for 5 minutes, then take it out. Put it in.

Second: Soak the washed leaves in salted water, steam for 60 seconds, evaporate the water for 5 seconds, and then immerse in salted water for 5 minutes, then take it out. Put it in.

Third: fry the leaves of the sky in a pot and rub them into a tea bag.

Fourth: Rub the leaves of the sky in the shade in a tea bag.

Fifth: When the leaves are dried for 10 days in the shade, the leaves turn brown and some leaves do not change. At this time, chopped the leaves that have changed color into a tea bag.

Sixth: When the leaves are dried for 10 days, the leaves that do not change color are crushed into the tea bags.

After shaking the above six tea bags (tea bags) in 80 ℃ water for 2-3 minutes, the third and sixth tea flavors are appropriate. However, the sixth car has the disadvantage that it takes a long time to dry, and the third car has the advantage of short manufacturing time. Thus, the third tea production method was determined. Therefore, the third tea manufacturing method is as follows.

1. In late July, pick up the leaves of the sky and wash them with water.

2. Roast the leaves washed with water and fry them in a pot at a temperature below 60 ℃ to dry. At temperatures above 80 ℃, the leaves may become deteriorated.

3. Rub the leaves dried to the extent of rubbed rub against a rough surface with a large surface such as a stucco.

4. The finished tea leaves are broken.

5. Seal this in a tea bag.

Sky tar tea is suitable for drinking because it has no astringent taste. Luteolin and glucoside are contained in the leaves of Sky Tara, which is effective for blood circulation, diabetes, fever and hypertension. It is effective for adult diseases. I think it can contribute greatly to the increase.

Claims (1)

Scattered tea leaves prepared by roasting and drying them to a crumbly temperature at a temperature of 60 ℃ or less in a pot