KR20050051618A - The manufacturing method of schizandra chinensis tea - Google Patents

Abstract

The present invention relates to a manufacturing method of Schizandra tea, which removes impurities from dried Schizandra chinensis, slowly crushes them, removes more than half of the Schizandra grains through a sorting machine, and removes Schizandra chacha from fine meshes of 100 mesh or less. It is made by making it soaked in water of high temperature, and it improves palatability and facilitates drinking of Schisandra tea and promotes health by protecting lung function, activating liver function, antitussive effect, expectoration, and thirst. .

Referring to the manufacturing method of Schizandra chinensis according to the present invention with reference to the process diagram of Figure 1, first, Schizandra drying step (S1) of drying the selected Schizandra to a water content of 5% or less, impurities removed to pick out foreign substances from dried Schizandra Step (S2), the dried Schisandra chinensis in the grinder, crushed in a slow manner, the Schisandra chinensis step (S3) to remove the seeds roughly first, the schisandra chinensis particles through the sorting machine, Schisandra seed removal to remove more than 50% of the contained seeds Step (S4), the fine particle removal step (S4) for removing fine Schizandra particles of 100 mesh or less from the Schizandra particles from which the seed is removed, Schizandra particles from which Schizandra seeds and fine Schizandra particles have been removed are used for applications such as for multi-use or tea bags. Schisandra tea is completed by the manufacturing method of Schisandra tea packaging process (S5), which is individually packaged accordingly.

The multi-use and tea bag-type schizandrae teas produced in this way are soaked in hot water and drunk with honey or sugar according to taste, so that the drink of Schizandra tea with excellent taste and aroma, especially fresh sourness is easy to drink. This helps prevent fatigue and prevent colds, and is good for coughs, phlegm or chronic bronchitis, sore throat, tonsillitis, sour, dry mouth and thirsty. Moreover, it is easy to prepare a flower because it does not have to be soaked or sweet for a long time, and this schizandrae tea has a characteristic of easy storage because it is in a dried state.

Description

The manufacturing method of Schizandra chinensis tea}

The present invention relates to a manufacturing method of Schizandra tea, which removes impurities from dried Schizandra chinensis, slowly crushes them, removes more than half of the Schizandra grains through a sorting machine, and removes Schizandra chacha from fine meshes of 100 mesh or less. It is made by making it soaked in water of high temperature, and it improves palatability and facilitates drinking of Schisandra tea and promotes health by protecting lung function, activating liver function, antitussive effect, expectoration, and thirst. .

In general, Schizandra chinensis is dried and distributed. Seeds are kidney-shaped, fleshy and fruity reddish-colored. The darker the color, the older the sour, bitter, sweet, spicy, Five kinds of salty taste is called Omiza (五味子), the skin is sour, the flesh is sweet, the nucleus is hot and bitter, but the overall salty taste.

In addition, this Schisandra chinensis consists of protein, lipids, carbohydrates, ash, calcium, phosphorus, iron and vitamin B1. It is good for coughing, sputum, chronic bronchitis, sore throat, tonsillitis because it protects lung function. Moreover, this Schizandrae has been used as a tonic tonic for a long time, especially for people who have a lot of mental stress, to relax their mental nerves, to clear their heads, to increase their mental concentration, and to drink Schisandra tea every day for daytime boredom, stiffness, and forgetfulness. It is good, and it is effective in quenching Schisandra chinensis, and it is effective in stopping sweat and diarrhea.

Therefore, dried Schisandra chinensis is mixed with various medicines and used as a medicine, or Schisandra chinensis tea is used as a vegetable after cooling down. Schisandra chinensis tea can be used for 7-8 hours. Long time is required, and if you pour water and lightly put it on a low fire for a long time, there is a problem that you have to pay a lot of attention, or in the case of liquid Schisandra tea prepared with Schisandra chinensis extract, neutralize strong sourness, astringent taste, and salty taste of Schisandra chinensis. In order to improve palatability, sugars such as honey, fructose and glucose are added more than Schisandra chinensis extract, so that they consume more sugar than necessary than Schisandra chinensis, which usually has a shelf life of 1 year. There was no problem.

Therefore, to solve the above problems, the present invention removes impurities from the dried Schizandra chinensis, slowly grinding them, roughly removing seeds, removing seeds through a sorting machine, and preparing Schizandra tea from which fine particles of 100 mesh or less are removed again. As the shelf life is long in the dried state, it is easy to store, and the Schisandra tea is soaked in high temperature water, so it can easily drink Schisandra tea that minimizes sour, astringent and salty, thus protecting lung function and liver function. Its purpose is to promote health by activating, coughing, expectoration and thirst effects.

The present invention relates to a manufacturing method of Schizandra tea, which removes impurities from dried Schizandra chinensis, slowly crushes them, removes more than half of the Schizandra grains through a sorting machine, and removes Schizandra chacha from fine meshes of 100 mesh or less. It is made by making it soaked in water of high temperature, and it improves palatability and facilitates drinking of Schisandra tea and promotes health by protecting lung function, activating liver function, antitussive effect, expectoration, and thirst. .

Referring to the manufacturing method of Schizandra chinensis according to the present invention with reference to the process diagram of Figure 1, first, Schizandra drying step (S1) of drying the selected Schizandra to a water content of 5% or less, impurities removed to pick out foreign substances from dried Schizandra Step (S2), the dried Schisandra chinensis in the grinder, crushed in a slow manner, the Schisandra chinensis step (S3) to remove the seeds roughly first, the schisandra chinensis particles through the sorting machine, Schisandra seed removal to remove more than 50% of the contained seeds Step (S4), the fine particle removal step (S4) for removing fine Schizandra particles of 100 mesh or less from the Schizandra particles from which the seed is removed, Schizandra particles from which Schizandra seeds and fine Schizandra particles have been removed are used for applications such as for multi-use or tea bags. Schisandra tea is completed by the manufacturing method of Schisandra tea packaging process (S5), which is individually packaged accordingly.

Referring to the manufacturing method of the Schizandra chinensis according to the present invention in detail according to the process diagram of FIG. 1, first, Schizandra drying step (S1) is to dry the selected Schizandra to a water content of 5% or less, or drying using hot air, Through a method such as natural drying in a well-ventilated place, the moisture content contained in the Schizandra chinensis is appropriately reduced, and the impurity removal step (S2) removes impurities from the dried Schizandra chinensis, and Since it is small, except in the Schisandra chinensis fruit, to remove the impurities such as straw, foreign matter.

Next, Schisandra chinensis step (S3), the dried Schisandra chinensis in a pulverizer, while crushing at a slow speed, while removing the visible Schisandra chinensis to form Schisandra chinensis grains reduced the sour and astringent taste of Schisandra chinensis, The step (S4) is to remove the seeds contained in the crushed schizandra into the sorter to remove 50% or more, and to remove some of the hot, bitter taste contained in the seeds by this step, fine particle removal step (S5), Passing the Schizandra particles from which the half or more seeds are removed is passed through a sorter of 100 mesh to remove the microparticles that have passed through the sorter. Since the grains of 100 mesh or less have a very salty taste, the saltiness of the Schizandra is filtered out. Minimize.

Finally, Schisandra tea packaging process (S6), but the packaging of the selected Schisandra chinensis, packed in a certain amount of tea pipes to worry about putting into a tea tube with a strainer, or to put a quantity into a tea bag packed tea bags for worry eating with tea bags The production of Schisandra tea is completed.

The multi-use and tea bag-type schizandrae teas prepared as described above are susceptible to high temperature water, and can be drunk with honey or sugar according to preference, so that the drink of Schizandra tea with excellent taste and aroma, especially fresh sourness, is easy to drink. Through this, fatigue and colds are prevented, and it is good for coughs, phlegm or chronic bronchitis, sore throat, tonsillitis, sour, dry mouth and severe thirst. Moreover, it is easy to prepare a flower because it does not have to be soaked or sweet for a long time, and this schizandrae tea has a characteristic of easy storage because it is in a dried state.

As described above, the present invention removes impurities from the dried Schizandra chinensis, and slowly grinds them, removes the seeds, removes the seeds through a sorting machine, and prepares Schizandra tea from which fine particles of 100 mesh or less are removed, and dried. The shelf life is long, so it is easy to store, and it is easy to drink Schisandra tea with high acidity, astringent taste, and salty taste by swelling Schisandra tea in high temperature water, thus protecting lung function, activating liver function, antitussive, expectoration In addition, there is an effect of promoting health by the effect on thirst.

1 is a process chart according to the present invention.

Claims (1)

Schisandra chinensis drying process (S1) to dry the selected Schisandra chinensis with a moisture content of 5% or less, an impurity removal process (S2) to pick out foreign matters from the dried Schisandra chinensis, put the dried Schisandra chinensis into a grinder, and slowly crush it first to roughly remove seeds. The crushing step (S3), the crushed schizandra particles are selected, Schisandra seed removal step (S4) to remove the contained seeds 50% or more, fine particles to remove fine Schizandra particles of 100 mesh or less from the Schizandra particles from which the seeds are removed Schisandra tea is manufactured by the method of schisandra tea packaging process (S5) which removes (S4) and wraps the said Schisandra chinensis granules for tea and tea bags, respectively.