KR20090008049A - Method of manufacturing green tea seasoned with soy sauce - Google Patents

Abstract

A method for preparing the green tea leaves jangajji (slices of radish or cucumber dried and seasoned with soy), and the green tea leaves jangajji prepared by the method are provided to reduce the salinity and to improve storage stability. A method for preparing the green tea leaves jangajji comprises the steps of slightly boiling the green tea leaves in boiling water for 20-30 sec. and removing water; heating a mixture comprising kelp 450~550g, the dried walleye 120~170g, Zizyphi Fructus 50~90g, onion 350~450g, the dried lobster 60~80g, Lentinus edodes 80~120g, leek 270~330g, the dried anchovy 40~60g, radish 450~550g, and green pumpkin 250~350g per water 20 L, and heating it at about 80 deg.C for 40-90 min after it stars to boil; adding 650-750 g of the charcoal ganjang (soy sauce) and 32-40 g of the salted anchory to 18 L of the prepared sauce liquid; and maturing the prepared green tea leaves in the prepared sauce liquid for 5-7 days.

Description

Method of manufacturing green tea seasoned with soy sauce

The present invention relates to a method for preparing green tea leaf pickles, and to a method for preparing green tea leaf pickles, which is capable of ingesting the beneficial ingredients contained in the green tea leaves, while having excellent taste and texture.

In general, pickles are a side dish eaten with vegetables such as pepper, garlic, cucumber and sesame leaves in soy sauce or mixed with seasoning. Pickles are foods that can be stored and eaten for a long time by treating them with seasonings such as red pepper paste and miso as well as salt or soy sauce. By the way, the original pickles delivered from the past, as the main raw material, such as pepper, garlic, cucumber, sesame leaves, as illustrated above, as a seasoning for this, the application material is limited by using soy sauce, miso, and red pepper paste. .

In particular, when making a non-traditional food material with pickles, it is necessary to choose a sauce that can go well with the unique taste of the food material, and can adjust the salinity, texture, and color to satisfy the general taste of the general public. Should be

On the other hand, green tea leaves are mostly used by drinking water from green tea leaves as a drink or other additives or by powdering them, and green tea leaves are not used as food ingredients that can be eaten as they are. do. In particular, when the green tea leaves themselves chew bitter and astringent taste, there is a need for a way to alleviate these bitter and astringent taste.

The present invention has been made to solve the above requirements, and in particular, an object of the present invention is to provide a method for producing green tea leaf pickles using green tea leaves.

Still another object of the present invention is to provide a method for preparing green tea leaf pickles, which can be treated with low salt and can be stored for a long time, and can induce taste intake of the intaker.

Tea leaf pickles manufacturing method according to the present invention to achieve the above object is a. Immersing the green tea leaves in boiling water for 20 to 30 seconds, marching in cold water, and then removing moisture using a mesh; I. 450 to 550 g of kelp, 120 to 170 g of jujube, 50 to 90 g of jujube, onion 350 to 450 g, dried shrimp 60 to 80 g, shiitake mushroom 80 to 120 g, leek 270 to 330 g, dried anchovy 40 to 60 g, radish 450 to 550 g per 20 liters of water, Adding 250 to 350 g of zucchini and heating, and when boiling, heating to 40 degrees to 90 minutes at a temperature of about 80 degrees to make a basic broth; All. Preparing the broth by adding 650 to 750 g of charcoal soy sauce and 32 to 40 g of anchovy soy sauce per 18 liters of the basic broth; la. It comprises; immersing the green tea leaves prepared in the above step in the broth prepared in the multi-step for 5 to 7 days;

The green tea leaves pickled after the aging step may be ingested while refrigerated.

According to another aspect of the invention, the step of separating the green tea leaves undergoing the aging process in the step d) from the main broth and tossing the green tea leaves to the red pepper paste in a ratio of 8: 2.

According to the method for preparing green tea leaf pickles according to the present invention, by making the green tea leaves edible as it is, the utilization efficiency of the green tea leaves as food, low salinity treatment is possible, and the texture of the green tea leaves can be softened while improving the flavor Provide advantages.

Hereinafter, a method for manufacturing green tea leaf pickles according to a preferred embodiment of the present invention will be described in detail.

First, prepare green tea leaves.

As for the green tea leaves, it is preferable to use the young leaves collected in May from the green tea tree.

Green tea leaves are the leaves of green tea trees.

Green tea, also called multileaf, is a shrub belonging to the genus Theaceae. Green tea contains more nitrogen, polyphenols, sugars, organic acids, vitamins and minerals than other beverages. In particular, polyphenols include flavanols, known as catechins. Mostly, it contains alkaloids such as caffeine, theobromine and theophylline. These green teas contain essential amino acids, such as free amino acids, which are rich in flavor, glutamic acid and aspartic acid, which are sour, and arginine, which are bitter, and especially polyphenols. Synergism with the body helps to prevent aging and cancer and adult diseases by inhibiting lipid peroxidation and removing active oxygen.

Next, soak the prepared green tea leaves in boiling water for 20 to 30 seconds, march in cold water, and then remove moisture using a mesh such as a colander.

After that, the basic broth is prepared.

Basic broth is seaweed 450 to 550g per 20 liters of water, seaweed 450 to 550g, 120 to 170g of north, jujube 50 to 90g, onion 350 to 450g, dried shrimp 60 to 80g, shiitake mushroom 80 to 120g, leek 270 to 330g, dried anchovy 40 to 60g , 450-550 g of radishes, 250-350 g of zucchini are added and heated, and when boiled, it is heated for about 1 hour at a temperature of about 80 degrees.

Next, this broth is prepared by adding 650 to 750 g of charcoal soy sauce and 32 to 40 g of anchovy soy sauce per 18 liters of basic broth.

Thereafter, the green tea leaves prepared through the process of boiling, soaked in this broth and aged at room temperature for 5 to 7 days. At this time, the amount of green tea leaves added to the broth may be applied to the extent that sufficient amount can be deposited in the broth.

Green leaf leaves pickled through this process can be ingested while refrigerated at a temperature of about 1 to 5 degrees.

In addition, the green tea leaves after the ripening process may be separated from the broth and mixed with green tea leaf to red pepper paste at a ratio of 8: 2, and then ingested while refrigerated.

<Production example>

At the applicant's farm, in early May, the young green tea leaves, which were taken directly from the tea tree by hand, were soaked in boiling water for 25 seconds, rinsed in cold water for 40 seconds, and then placed in a colander for 3 hours to remove moisture. To prepare a green tea leaf.

Next, add 500g of kelp, 150g, 150g, jujube 70g, onion 400g, dried shrimp 70g, shiitake mushroom 100g, leek 300g, dried anchovy 50g, radish 500g, zucchini 300g in 20 liters of water. The base broth was prepared by further heating for 1 hour at a temperature of 80 degrees.

Then, this stock broth was prepared by adding 700 g of charcoal soy sauce and 36 g of anchovy soy sauce to 18 liters of the stock broth.

Thereafter, the broth was poured into a aging container and the prepared green tea leaves were immersed in the broth and then aged at room temperature for 7 days to complete the first product.

On the other hand, after separating some of the green tea leaves from the container subjected to the aging process for 7 days, the second product was prepared by mixing green tea leaves with kochujang at a ratio of 8: 2 as described above.

<Sensory Evaluation>

A panel of 50 people was selected to sample green tea leaf pickles prepared according to the manufacturing examples described above, and the colors, tastes, textures, and aromas were `` very good 5 points, good 4 points, normal 3 points, and bad 2 The ratings and results for giving 1 point to a point, very bad, are shown in Table 1 below.

color flavor Organization Scent First product 3.4 4.2 4.1 3.2 Second product 3.3 4.1 4.0 3.0

As can be seen from Table 1 above, the evaluation was excellent in color, taste, and texture.

The green tea pickles did not have the astringent taste of green tea leaves at all, and the texture was very soft.

In particular, even though this broth was prepared to have a low salinity, it was confirmed that no fungi or decayed bacteria occurred at all, and this low salt treatment was possible due to the antibacterial properties of the broth and the green tea leaf itself.

Claims (3)

end. Immersing the green tea leaves in boiling water for 20 to 30 seconds, marching in cold water, and then removing moisture using a mesh; I. 450 to 550 g of kelp, 120 to 170 g of jujube, 50 to 90 g of jujube, onion 350 to 450 g, dried shrimp 60 to 80 g, shiitake mushroom 80 to 120 g, leek 270 to 330 g, dried anchovy 40 to 60 g, radish 450 to 550 g per 20 liters of water, Adding 250 to 350 g of zucchini and heating, and when boiling, heating to 40 degrees to 90 minutes at a temperature of about 80 degrees to make a basic broth; All. Preparing the broth by adding 650 to 750 g of charcoal soy sauce and 32 to 40 g of anchovy soy sauce per 18 liters of the basic broth; la. Green tea leaf pickles prepared in the step immersed in the present broth prepared in the multi-step for 5 to 7 days; aging green tea leaf pickles manufacturing method comprising a. The method of claim 1, After separating the green tea leaves subjected to the aging process in the step d) and then mixing the green tea leaves with the red pepper paste in a ratio of 8: 2; green tea leaf pickles manufacturing method further comprising. Green tea leaf pickles prepared by claim 1 or 2.