KR20050063110A - Hovenis dulcis thunb tea coated with hevenis dulcis thunb-extract and the manufacture process - Google Patents
Hovenis dulcis thunb tea coated with hevenis dulcis thunb-extract and the manufacture process Download PDFInfo
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- KR20050063110A KR20050063110A KR1020030094459A KR20030094459A KR20050063110A KR 20050063110 A KR20050063110 A KR 20050063110A KR 1020030094459 A KR1020030094459 A KR 1020030094459A KR 20030094459 A KR20030094459 A KR 20030094459A KR 20050063110 A KR20050063110 A KR 20050063110A
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- barn
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- raw material
- tea
- bark
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- 239000000284 extract Substances 0.000 title claims abstract description 29
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title claims abstract description 17
- 241001122767 Theaceae Species 0.000 title claims 3
- 238000000576 coating method Methods 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 12
- 238000010025 steaming Methods 0.000 claims abstract description 11
- 239000011248 coating agent Substances 0.000 claims abstract description 10
- 238000005406 washing Methods 0.000 claims abstract description 8
- 238000005520 cutting process Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 229920000742 Cotton Polymers 0.000 claims description 6
- 229910052573 porcelain Inorganic materials 0.000 claims description 5
- 230000032683 aging Effects 0.000 claims description 4
- 238000000605 extraction Methods 0.000 claims description 3
- 238000003306 harvesting Methods 0.000 claims description 3
- 238000003892 spreading Methods 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 abstract description 30
- 230000005070 ripening Effects 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 3
- 240000000249 Morus alba Species 0.000 abstract description 2
- 235000008708 Morus alba Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000013616 tea Nutrition 0.000 description 24
- 238000003756 stirring Methods 0.000 description 4
- 210000003462 vein Anatomy 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241000190070 Sarracenia purpurea Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- SAZUGELZHZOXHB-UHFFFAOYSA-N acecarbromal Chemical compound CCC(Br)(CC)C(=O)NC(=O)NC(C)=O SAZUGELZHZOXHB-UHFFFAOYSA-N 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 210000004209 hair Anatomy 0.000 description 1
- 230000035987 intoxication Effects 0.000 description 1
- 231100000566 intoxication Toxicity 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
-
- 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
- A23F3/06—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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/20—Removing unwanted substances
-
- 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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/22—Drying or concentrating 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
본 발명은 헛개 엑기스가 코팅된 헛개차에 관한 것으로서, 자세하게는 풍미가 뛰어나고 건강에 유익한 헛개나무의 잎과 줄기를 주재로 하여 세척 및 세절, 농축, 건조, 증숙, 숙성 등의 공정으로 1차 제조된 헛개차를 헛개잎과 줄기에서 추출한 엑기스로 코팅하여 제조하는 헛개엑기스가 코팅된 헛개차와 그 제조방법에 관한 것이다.The present invention relates to a barn tea coated with a barn extract, and in detail, mainly prepared by the leaves and stems of the barn tree, which are excellent in flavor and good for health, by primary processes such as washing and cutting, concentration, drying, steaming, and ripening. The present invention relates to a barn tea coated barn tea and a method for manufacturing the barn tea, which is prepared by coating an extract extracted from the bark leaf and stem.
1차 헛개차를 헛개잎과 줄기에서 추출한 엑기스로 수회 코팅하고 숙성시키는 방법으로 제조된 본 발명 헛개차는 헛개잎과 줄기의 향과 영양성분이 고농축 되어 차로 다려서 음용하면 풍부한 향과 맛 그리고 영양성분을 제공한다.The present invention prepared by the method of coating and ripening the first mulberry tea with the extract extracted from the bark leaf and stem several times, the fragrance and nutritional ingredients of the leaf leaf and stem are highly concentrated to drink tea with rich flavor and taste and nutritional ingredients to provide.
Description
본 발명은 헛개 엑기스가 코팅된 헛개차에 관한 것으로서, 자세하게는 풍미가 뛰어나고 건강에 유익한 헛개나무의 잎과 줄기를 주재로 하여 세척 및 세절, 농축, 건조, 증숙, 숙성 등의 공정으로 1차 제조된 헛개차를 헛개잎과 줄기에서 추출한 엑기스로 코팅하여 제조하는 헛개엑기스가 코팅된 헛개차와 그 제조방법에 관한 것이다.The present invention relates to a barn tea coated with a barn extract, and in detail, mainly prepared by the leaves and stems of the barn tree, which are excellent in flavor and good for health, by primary processes such as washing and cutting, concentration, drying, steaming, and ripening. The present invention relates to a barn tea coated barn tea and a method for manufacturing the barn tea, which is prepared by coating an extract extracted from the bark leaf and stem.
헛개차는 지구나무 또는 호깨 또는 헛개라고 불리는 나무로서 우리나라 중부 이남 지방에서 드물게 자생하는 토종 약초 나무로써, 높이는 10m에 달하고 작은 가지는 적갈색이며, 잎은 어긋나고 넓은 달걀 모양이며 길이는 8~15cm, 너비는 6~10cm이며 선단은 뾰족하거나 길게 뽀족하고 기부는 원형이거나 심장형이며 가장자리에 톱니가 있고 양면에 모두 털이 없거나 밑면에 주맥 및 측맥을 따라 가는 털이 나 있으며, 기부로 부터 담홍색을 띤 주맥이 3개 뻗어 있으며, 조로 주취나 번열 구갈, 대소변이 잘 나오지 않는 증상을 치료하는데 사용되는 것으로 주로 약용으로 많이 쓰이고 있다.Barn tea is a kind of earth tree or sesame or barn. It is a native herb tree rarely growing in the sub-central region of Korea. Its height is 10m and small branches are reddish brown. ~ 10cm, tip is pointed or long pointed, base is circular or heart-shaped, serrated at the edge, hairless on both sides or hairs along the vein and lateral vein at the bottom, and 3 pink-colored veins extend from the base. In addition, it is used to treat the symptoms of intoxication, heat, swelling, and faeces, which are mainly used for medicinal purposes.
이와 같은 헛개나무의 잎이나 줄기를 이용한 헛개차 제조방법은 일부 지역에서 전통적으로 만들어져 음용되고 있고, 이를 주재로 한 헛개차에 대한 출원은 한국 특허 출원 제2000-0005033호 (헛개나무 잎과 줄기를 원료로 한 차 제조 및 이들 차열수추출물을 이용한 과립차와 음료 제조방법)(이하 인용발명이라 함)에서 소개되고 있는데 상기 인용발명을 간략히 살펴보면 헛개나무 잎과 줄기를 채취하고 세척하며, 증열과 풍냉, 유념, 건조, 분쇄 등의 공정을 거쳐 헛개차를 제조하거나, 헛개나무잎과 줄기차를 추출하여 여과한 다음 농축하여 얻어진 농축엑기스에 포도당, 솔비톨, 올리고당, 물엿 등을 혼합하여 반죽기로 반죽한 후 과립기에 넣어서 과립화하고 건조기에서 건조시켜 체를 사용하여 일정한 크기의 과립차를 제조하는 것이다.Such a method for manufacturing a barn tea using the leaves or stems of the barn tree has been traditionally made and consumed in some regions, and the application for the barn car based on this is disclosed in Korean Patent Application No. 2000-0005033 ( Tea is produced as a raw material and granule tea and beverage manufacturing method using these heat extracts (hereinafter referred to as the cited invention). Briefly, the cited invention is taken from the leaves and stems of the bark, washed, heated and cooled, After making the tea leaves through the process of keeping in mind, drying, crushing, etc., or extracting and extracting the leaves and stem tea of the bark, and then concentrated to the concentrated extract obtained by mixing glucose, sorbitol, oligosaccharides, starch syrup, etc. It is granulated in a granulator and dried in a drier to produce granular tea of constant size using a sieve.
그러나 상기 인용발명의 제조방법이나 종래 일반적인 차 제조방법으로 제조된 헛개차는 차로 음용하기에는 맛과 향이 약해서 녹차나 둥글레차 등에 비해 늘리 보급되지 못하는 문제점이 있었다.However, the flat tea produced by the manufacturing method of the cited invention or the conventional general tea manufacturing method has a problem that it is not widely spread compared to green tea or round tea because the taste and aroma are weak to drink as tea.
향과 맛 그리고 건상에 유익한 헛개차를 풍미 깊게 음용할 수 있는 헛개차를 늘리 보급함이 본 발명의 목적이며, 이를 실현하기 위해서 헛개잎과 줄기에서 추출한 엑기스를 로스팅과 건조, 증숙, 숙성 등의 공정으로 1차 제조된 헛개차를 헛개잎과 줄기에서 추출한 엑기스로 코팅시키는 방법으로 제조한다.It is an object of the present invention to increase the supply of barn tea, which can be used for the flavor, taste and dryness of the barn tea, which is beneficial to dryness.The purpose of this invention is to roast, dry, steam, and ripen the extract extracted from the bark leaf and stem. To prepare the first manufactured barn tea with a method of extracting the extract extracted from the bark leaf and stem.
이하, 본 발명의 구성을 설명한다.Hereinafter, the configuration of the present invention will be described.
도1은 본 발명 헛개차의 제조공정도이다.1 is a manufacturing process chart of the present invention vehicle.
헛개 잎과 껍질을 채취하고 세척하는 단계와, 세절단계, 로스팅단계, 증숙단계, 건조단계로 제조되는 헛개차에 있어서,In the step of collecting and washing the leaves and bark of the barn, and the barn car manufactured by the cutting step, the roasting step, steaming step, drying step
상기의 일반적인 헛개차 제조공정으로 제조된 1차 헛개차를 헛개잎과 껍질에서 추출한 헛개 엑기스로 코팅시켜서 제조되는 것으로서,It is prepared by coating the primary barn tea prepared by the above-mentioned general barn car manufacturing process with a barn extract extracted from the bark leaf and the bark,
상기 1차 헛개차의 제조공정은The manufacturing process of the first flat car
헛개나뭇잎과 껍질을 채취하고 세척하는 단계;와,Collecting and washing the bark leaves and bark; and,
세척된 원료를 세절하는 단계;와,Rinsing the washed raw materials; and,
세절된 원료를 80 ~ 90℃에서 10~20분 동안 로스팅하는 단계;와Roasting the fine raw material for 10 to 20 minutes at 80 ~ 90 ℃; And
로스팅된 원료를 수분함량이 30% 되게 건조시키는 단계;와,Drying the roasted raw material to a water content of 30%; and
건조된 원료를 100℃에서 증숙시키는 단계;와,Steaming the dried raw material at 100 ° C .; and
증숙된 원료를 밀폐된 용기에 투입한 후 20℃에서 10시간 동안 방치시켜 1차 숙성시키는 단계;와,Putting steamed raw materials in a closed container and left to stand at 20 ° C. for 10 hours for primary aging; and,
1차 숙성된 원료를 수분함량이 50% 되게 음지에서 건조시키는 단계;와,Drying the first aged raw material in the shade to 50% moisture content; and,
면보자기 위에 건조된 원료를 펼치고 그 위에 면보자기를 다시 덮어 20℃에서 10시간동안 방치하여 2차 숙성하는 단계;로 이루어지고,Spreading the dried raw material on the cotton porcelain and covered with it again and left for 20 hours at 20 ℃; secondary aging;
엑기스 추출공정은Extract extraction process
헛개잎과 줄기를 채취하고 세척하는 단계;와,Harvesting and washing the leaves and stems; and,
추출기에 세척된 원료 1.0Kg과 물 10Kg을 투입한 후 24시간 가열 교반하고 여과기를 통해 찌꺼기를 제거하여 엑기스를 추출하는 단계;로 이루어지며,1.0Kg of raw material and 10Kg of water washed in the extractor and then heated and stirred for 24 hours to remove the residue through a filter to extract the extract;
코팅공정은 Coating process
상기 1차 헛개차를 2차 공정의 엑기스로 코팅하는 단계;와Coating the primary idler with an extract of a secondary process; and
상기 코팅된 원료를 100℃에서 20분간 증숙하는 단계;와Steaming the coated raw material at 100 ° C. for 20 minutes; and
상기 증숙된 원료를 수분함량이 5% 되게 음지에서 건조시키는 단계;로 이루어진다.The steamed raw material is dried in a shade to 5% moisture content.
주요 공정을 상세히 설명하면 다음과 같다. The main process is described in detail as follows.
- 채취 및 세척, 세절(절단)-Collection, cleaning, cutting (cutting)
6월에서 8월에 완전 성숙된 헛개나무잎과 껍질을 채취하여, 2 ~ 3회 세척한 후 물기를 제거하고, 크기가 3 ~ 4 mm 되게 세절기에서 절단한다.In June-August, fully matured bark leaves and bark are collected, washed 2-3 times, then drained, and cut in three to four mm in size.
- 로스팅(볶음)Roasting
로스팅 팬에서 세절된 원료를 투입하고 로스팅팬 내부온도 80 ~ 90℃에서 10 ~ 20분 로스팅한다.Put the finely chopped raw material in the roasting pan and roast it for 10 to 20 minutes at 80 ~ 90 ℃ inside the roasting pan.
- 건조- dry
상기 각 건조공정은 20℃인 상태에서 건조시키되, 헛개잎과 줄기의 변색방지를 위해서 음지에서 건조시킨다. Each drying process is dried in a state of 20 ℃, dried in the shade to prevent discoloration of the leaves and stems.
- 증숙-Steaming
증숙은 헛개잎의 떫은 맛을 제거하고 맛과 향을 향상시키기 위한 단계로서, 건조된 원료를 증숙기에 투입한 후 증기를 이용하여 100℃ 이상의 온도에서 10분간 증숙시킨다.Steaming is a step to remove the astringent taste of the foliar leaves and improve the taste and aroma. The dried raw material is put into a steamer and steamed for 10 minutes at a temperature of 100 ° C. or more using steam.
- 1차 숙성-1st ripening
원료를 밀폐된 용기에 투입하고 20℃에서 10시간 정도 방치하여 원료 조직과 각종 성분이 안정화되게 하고 밀폐된 용기에서 숙성시킴으로써 풀냄새가 제거된다.The raw material is placed in a sealed container and left at 20 ° C. for about 10 hours to stabilize the raw material structure and various components and mature in a closed container to remove the odor of the grass.
- 2차 숙성-Secondary ripening
면보자기 위에 5cm 두께가 되게 원료를 깔고 그 위에 다시 면보자기를 덮어 20℃하에서 10시간 정도 방치하여 원료가 숙성되게 한다.Spread the raw material to be 5cm thick on the cotton porcelain and cover the cotton porcelain again on it for 10 hours at 20 ℃ to allow the raw material to mature.
- 엑기스 추출 및 코팅Extract Extraction and Coating
추출기에 세척된 원료 1.0Kg과 물 10Kg을 투입한 후 24시간 가열 교반하고 여과기를 통해 찌꺼기를 제거하여 엑기스를 추출하며, 추출된 헛개잎과 줄기 엑기스 0.5Kg을 1차 헛개차 1.0Kg에 교반하면서 뿌려서 코팅시킨다.1.0Kg of washed raw material and 10Kg of water were added to the extractor, and the mixture was heated and stirred for 24 hours, and the residue was extracted by using a filter to extract the extract, while 0.5Kg of the extracted bark leaf and stem extract was stirred at 1.0Kg of the primary barn tea. Sprinkle and coat.
(실시예)(Example)
- 헛개잎과 줄기를 채취한 후 세척하고 절단하며, 세절된 원료를 80 ~ 90℃에서 10~20분 동안 로스팅하고, 로스팅된 원료를 수분함량이 30% 되게 건조시키며, 건조된 원료를 100℃에서 증숙시키고, 증숙된 원료를 밀폐된 용기에 투입한 후 20℃에서 10시간 동안 방치시켜 1차 숙성시키며, 1차 숙성된 원료를 수분함량이 50% 되게 음지에서 건조시키고, 면보자기 위에 건조된 원료를 펼쳐놓은 후 면보자기를 덮어 20℃에서 10시간동안 방치하여 숙성하여 1차 헛개차를 제조한다.-After collecting and cleaning the leaves and stems, the raw material is roasted for 10-20 minutes at 80 ~ 90 ℃, dried roasted raw material to 30% moisture content, dried dried material 100 ℃ The steamed raw material is placed in a sealed container and left at 20 ° C. for 10 hours to be first aged. The first aged raw material is dried in shade to 50% of moisture and dried on cotton cloth. After spreading the raw materials covered with cotton porcelain and left for 10 hours at 20 ℃ to produce a primary flat car.
- 채취된 헛개잎과 줄기를 세척하고, 세척된 원료 1.0Kg과 물 10Kg을 추출기에 투입한 후 24시간 가열 교반하고 여과기를 통해 찌꺼기를 제거하여 엑기스를 추출한다.-Wash the collected leaf and stem, put 1.0Kg of washed raw material and 10Kg of water into the extractor, heat and stir for 24 hours, remove the residue through a filter and extract the extract.
- 상기 1차 헛개차 1.0Kg을 교반기에 투입한 후 교반하면서 2차공정의 엑기스 0.5Kg을 뿌리는 방식으로 코팅하고, 코팅된 원료를 100℃에서 20분간 증숙하며, 상기 증숙된 원료를 수분함량이 5% 되게 음지에서 건조시킨다.1.0Kg of the first flat car was added to the stirrer and coated by spraying 0.5Kg of the second process with stirring, and the coated raw material was steamed at 100 ° C. for 20 minutes, and the steamed raw material contained in water. This is 5% dried in the shade.
상기 건조된 원료 1.0Kg을 교반기에 투입한 후 교반하면서 2차공정의 엑기스 0.5Kg으로 코팅하고, 코팅된 원료를 100℃에서 20분간 증숙하며, 증숙된 원료를 수분함량이 5%되게 음지에서 건조시킨다.1.0Kg of the dried raw material was added to the stirrer and coated with 0.5Kg of the extract of the second step while stirring, the coated raw material was steamed at 100 ° C. for 20 minutes, and the steamed raw material was dried in the shade to 5% of moisture. Let's do it.
다시 상기 원료 1.0Kg을 교반기에 투입한 후 교반하면서 2차공정의 엑기스 0.5Kg으로 코팅하고, 코팅된 원료를 100℃에서 20분간 증숙하며, 증숙된 원료를 수분함량이 5%되게 음지에서 건조시킴으로써 본 발명 헛개차가 제조공정이 완료되며, 이렇게 제조된 헛개차는 일반 용기 또는 티백에 포장한다.Again, 1.0Kg of the raw material was added to the stirrer and coated with 0.5Kg of the extract of the second step while stirring, the coated raw material was steamed at 100 ° C. for 20 minutes, and the steamed raw material was dried in the shade to 5% of water content. The present invention is completed the manufacturing process of the carriage car, the manufactured carriage car is packaged in a general container or tea bag.
본 실시 예에서는 코팅 및 증숙, 건조 공정을 3회 실시하였으나, 그 회수는 판매가격이나 생산기간을 고려해 다소 조정할 수 있다.In the present embodiment, the coating, steaming, and drying process was performed three times, but the number of times may be adjusted in consideration of the selling price and the production period.
상기와 같이 제조된 본 발명 헛개차의 음용방법은 물컵 또는 다기에 헛개차 0.5 ~ 0.7g 넣고 온수를 5배정도 부은 후 5~10분 후에 음용하며, 3번 정도 우려서 음용할 수 있다.Drinking method of the present invention barn tea prepared as described above is put 0.5 ~ 0.7g of barn tea in a water cup or teapot and pour hot water about 5 times and drink after 5-10 minutes, can drink about three times.
이상과 같은 본 발명의 효과는 다음과 같다.The effects of the present invention as described above are as follows.
1차 헛개차를 헛개잎과 줄기에서 추출한 엑기스로 수회 코팅하고 숙성시키는 방법으로 제조된 본 발명 헛개차는 헛개잎과 줄기의 향과 영양성분이 고농축 되어 열탕해서 우러나는 차로 음용하면 풍부한 향과 맛 그리고 영양성분을 제공한다.The present invention prepared by the method of coating and ripening the first mulberry tea with the extract extracted from the bark leaf and the stem several times, the fragrance and nutritional ingredients of the bark leaf and the stem is concentrated in hot water to drink a rich flavor and taste and Provide nutrition.
도1은 본 발명 헛개차의 제조공정도.1 is a manufacturing process of the present invention barn vehicle.
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KR100952877B1 (en) * | 2009-05-13 | 2010-04-13 | 모춘섭 | Method of making hovenis dulcis thunberg tea |
KR101300566B1 (en) * | 2011-09-15 | 2013-08-27 | 강원친환경 영농조합법인 | method for manufacturing Hovenia dulcis Thunb fruit tea improved leaching performance, and the tea produced thereby |
KR20160140278A (en) | 2015-05-29 | 2016-12-07 | (주)아모레퍼시픽 | Tea product having improved tea flavor |
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KR101394954B1 (en) | 2012-12-04 | 2014-05-14 | 이원재 | Method for manufacturing tea bag powder |
KR101426749B1 (en) | 2013-01-16 | 2014-08-05 | 전주기전대학 산학협력단 | Hovenia tree leaf tea of manufacturing method and a manufacturing method thereof manufactured by Hovenia trees leaf tea |
KR101651380B1 (en) * | 2015-12-04 | 2016-08-25 | 김춘희 | Manufacturing Method Of Hovenia Trees Tea And A Manufacturing Method Thereof Manufactured By Hovenia Trees Tea |
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Cited By (3)
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KR100952877B1 (en) * | 2009-05-13 | 2010-04-13 | 모춘섭 | Method of making hovenis dulcis thunberg tea |
KR101300566B1 (en) * | 2011-09-15 | 2013-08-27 | 강원친환경 영농조합법인 | method for manufacturing Hovenia dulcis Thunb fruit tea improved leaching performance, and the tea produced thereby |
KR20160140278A (en) | 2015-05-29 | 2016-12-07 | (주)아모레퍼시픽 | Tea product having improved tea flavor |
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