KR20090014026A - Manufacturing method - Google Patents

Abstract

A method for preparing a tea using the dropwort leaves is provided to prepare a dropwort tea containing specific ingredients without the deterioration of nutrients. A method for preparing a tea using the dropwort leaves comprises the steps of drying the leaves of dropwort; cutting the dried leaves; steaming the cut one with vapor; cooling the steamed one with cool wind; drying the cooled one with hoe wind with rubbing them; squeezing the moisture of trunk for the uniform drying; drying it with forming a dropwort tea shape; and finishing the final shape of a dropwort tea and the taste and perfume.

Description

Manufacturing method of tea from buttercup leaves {Manufacturing Method}

TECHNICAL FIELD The present invention relates to a buttercup tea, and more particularly, to a method for producing tea, which is made from buttercup leaves as a raw material, which is suitable for containing specific ingredients without destroying nutrients.

Generally, it is known that buttercups are nutritious sources rich in fiber, vitamins, minerals, proteins, calcium, etc. as spices, and are known to contain a large amount of medicinal ingredients that improve liver function, especially as alkaline foods.

Because of its unique flavor, the soft part of buttercup is used as food ingredients such as kimchi, herbs, stew, and lime. It is also a folk remedy for lowering blood pressure, antipyretic, calming, constipation, heat stroke, irregular menstruation, bleeding, tonic, blood It is known to be effective in diuresis, poisoning, and pneumonia.

Buttercup is a plant that can reproduce foliage and stem leaves. The thickness, length, softness and fragrance of stems are important factors in determining external quality.

Buttercup has a unique scent, and the scent component varies depending on the extraction method, stem and leaf, and raw milk season.The scent component is 14 hydrocarbons, 5 aldehydes, 4 alcohols, and It has been separated into 50 other unknowns.

These buttercups are rich in various organic acids, sugars, amino acids, etc., and are described in Dongbobogam and herbaceous wood, which play a role of clearing blood and clearing the mind.

In addition, a technique of fermenting buttercup and preparing a mixture is disclosed in Korean Patent Laid-Open Publication No. 2002-84788, and a method for preparing a beverage using buttercup is disclosed in Japanese Patent Laid-Open Publication No. 2001-44532.

However, in the past, there has been no technology for producing buttercups as tea, and no technique for manufacturing teas has been developed while maintaining the state in which main ingredients of buttercups are not destroyed at all.

The present invention was created to solve the problems of the prior art as described above, and an object of the method for producing tea from the parsley leaf according to the present invention is to allow a specific ingredient to be contained at the same time without destroying nutrients. The present invention provides a method for producing tea, which is made from buttercup leaves as appropriate.

Tea production method using the buttercup leaf as a raw material of the present invention for achieving the above object, the forging step of drying the buttercup leaves, the cutting step of cutting the forged buttercup leaves, and the cut buttercup leaves by steam Steaming steaming process, cooling process to cool steamed buttercup leaves with cold wind, milking process to dry the buttercup leaves without tangling each other with hot air, rubbing and drying, and squeezing moisture of stem to make uniform drying. It is characterized in that it comprises a refining process, a heavy oil process for drying while making a shape of a minari tea, and a reconstruction process that finally completes the shape of the minari tea and gives off taste and aroma. .

The method for producing tea using the buttercup leaf as a raw material according to the present invention is characterized in that the drying process is completed after the reconstruction process is carried out so as to contain 4 to 5% of the moisture of the buttercup tea by hot air. do.

Tea production method of the buttercup leaves as a raw material according to the present invention, the forgery step, the buttercup leaves in the room of 24 ℃ ~ 26 ℃ after performing the first forging process to dry in daylight maintained at 24 ℃ ~ 30 ℃ It is characterized by consisting of a secondary forging process to forge the shade by spreading thin.

According to the present invention, the method for producing tea from the buttercup leaves is characterized in that the steam in the above-mentioned steam evaporation is unsaturated steam.

Tea production method using the buttercup leaf as a raw material of the present invention for achieving the above object, the forging step of drying the buttercup leaves, the cutting step of cutting the forged buttercup leaves, and the grass to cut the cut buttercups Desalination process to remove odor, Squeeze process to squeeze dried parsley leaf, Cooling process to cool down dried parsley leaf, Cooling process to cool down wind Mind process to squeeze out moisture of water to make uniform drying, heavy oil process to dry while making Minari tea shape for minded Minari tea, and finally finish unique shape of Minari tea Characterized in that it comprises a reconstruction process to produce incense.

Tea production method using the buttercup leaves as a raw material according to the present invention is characterized in that it further comprises a towel step of drying while roasting the buttercup tea leaves at a high temperature by a towel machine after performing the reconstruction step.

The method for producing tea using the buttercup leaf as a raw material according to the present invention is characterized in that the drying process is completed after the towel process is carried out so as to contain 4 to 5% of the moisture of the buttercup tea by hot air. It is done.

Tea production method of the buttercup leaves as a raw material according to the present invention, the forgery step, the buttercup leaves in the room of 24 ℃ ~ 26 ℃ after performing the first forging process to dry in daylight maintained at 24 ℃ ~ 30 ℃ It is characterized by consisting of a secondary forging process to forge the shade by spreading thin.

The method for producing tea using the buttercup leaf as a raw material according to the present invention has the effect of producing a buttercup tea so that a specific ingredient can be contained at the same time without destroying nutrients.

The following describes in detail a preferred embodiment of the method for producing tea using the buttercup leaf of the present invention.

Example 1 Preparation of powdered buttercup tea

1. Forging process (withering process)

1-1. An outdoor primary drying-sampling the first order of the third menstruation buttercup thawed ground, and thus the collected parsley leaf and drying the daylight transmitted through irradiation 24 ℃ ~ 30 ℃ 1 hours in a glass house is.

The glass house for the primary drying (glass house) is a structure for maintaining the drying temperature by the four sides and the upper surface made of glass and equipped with a ventilation device.

The reason for drying by exposure to sunlight while maintaining 24 ℃ ~ 30 ℃ as described above is to prevent the mummy leaf is fermented and mixed, to further improve the taste.

1-2. Then, the buttercup leaves are thinly spread in the room at 24 ° C. to 28 ° C. forged in the shade for 16 hours.

When forged in the shade while maintaining at 24 ℃ ~ 28 ℃, there is an advantage that the buttercup leaves the component change by the fermentation, the taste is improved.

2. Cutting process

The buttercups, which have undergone the forging process as described above, are cut into a suitable size of, for example, 50-100 mm.

3. Steaming process

Buttercup cut to the appropriate size as described above is supplied to the steam (machine steaming steam) through a feeder.

It is a process to fix fermentation by steaming buttercups with steam supplied from a boiler, which is a steam generator, and aims to prevent further fermentation and to fix the color and aroma unique to the buttercup tea.

In the steaming process, the rotational speed of the main shaft of steam (composed to mix evenly parsley leaves as an accessory device of steam) to be uniformly steamed is maintained at 50 to 150 (mg / m). Steam the buttercups with steam for 60-120 (seconds) steaming time with a steam volume of cm3).

And the steam used for this steaming process uses unsaturated steam (water vapor with a small water content) because buttercup has many moisture itself. Then, the unsaturated water vapor is possible as well as a control in an acid boiler.

4. Cooling process

As described above, a step of cooling the high-temperature buttercup tea with cold wind by the steaming process is performed by a cooler for discharging cold wind.

The cooling temperature of the present cooling process is 50 ~ 60 ℃, the air flow is cooled by a fan of 2,000 ~ 4,000rpm, the cooling process time is 10 ~ 20 seconds.

In addition, the buttercups ripened with steam can be quickly cooled by this cooling process to improve the color and aroma of the buttercups, thereby making a good tea.

5. Oil process

It is a process in which steamed buttercup leaves are blown off and rubbed with hot air so that the buttercups are not entangled with each other, and are dried by a primary drying tea roller (for example, TERADA model number KS60NA).

In this oil process, the hot air is blown into the buttercup while maintaining the hot air temperature of 70 to 100 degrees, the air volume of 6 to 10 (m3 / min), and the spindle speed of 35 to 40 (rpm).

6. Mindful Process

Pressing the buttercups with weights to squeeze the moisture from the stems to make them dry uniformly and to peel off the skins of the buttercups to enhance the appearance. Is performed using the number J60A2).

The pressurization condition when this process is carried out is to apply pressure by tilting the cold position slightly above the horizontal position so that the buttercup leaves may be pressed, and the keep time is 5-20 minutes.

7. Heavy oil process

With respect to the buttercup tea, it is a process of drying while making a buttercup tea shape, and it is performed by a secondary drying tea roller (for example, TERADA model number K35).

In this heavy oil process, the burner temperature of a heavy oil machine is 80-100 degreeC (inner temperature of a heavy oil machine 35-45 degreeC), and heavy oil time; 20-40 minutes.

8. Rebuilding Process

It is a process of finally finishing the unique shape of the buttercup and at the same time giving a taste and aroma, and is performed by a final dry tea roller (for example, TERADA model number KD35).

Burner temperature of reconstruction machine used in this reconstruction process is 70 ~ 100 ℃, reconstruction time is 20 ~ 40 minutes.

9. Drying process

A process of completing the first complete product to contain 4-5% of the water of the buttercup by hot air, and is carried out by a tea drier (e.g., TERADA model number ND120-1, Japan). .

The dryer temperature in this drying bottom is 70-120 (degreeC), and drying time is 15-45 (minutes).

Example 2 Preparation of Waxed Buttercup Tea

1. Forging process (withering process)

1-1. Outdoor primary drying

The first shoots of buttercups of thawed land are collected in March, and the leaves of the buttercups are dried at a temperature of 24 ℃ ~ 30 ℃ for 1 hour in a glass house where sunlight is transmitted through.

The glass house for the primary drying (glass house) is a structure for maintaining the drying temperature by the four sides and the upper surface made of glass and equipped with a ventilation device.

The reason for performing daylight exposure drying while maintaining the temperature of 24 ° C ~ 30 ° C as described above is to prevent the mummy leaf is fermented and mixed, to further improve the taste.

1-2. Sound level drying process

After performing the first outdoor drying process, the buttercup leaves are thinly spread in the room at 24 ° C. to 28 ° C. and forged in the shade for 16 hours.

As described above, if the room sound drying while maintaining the 24 ℃ ~ 28 ℃, the buttercup leaves have the advantage that the component changes by the fermentation taste is improved.

2. Cutting process

The buttercups, which have undergone the forging process as described above, are cut into a suitable size of, for example, 50-100 mm.

3. Salination process

It is a process of removing the smell of grass by aprising the buttercup leaves at a high temperature, it is carried out by using a fresh air cleaner (in this embodiment, a continuous fresh air cleaner). This sterilizer requires an exhaust system, which is a device for discharging steam generated during the cleansing.

In this salination process, the salination temperature is maintained at 350 to 380 ° C. for the first burner, 340 to 360 ° C. for the second burner, and 320 to 330 ° C. for the third burner. Run for minutes.

At this time, since the arphotifier proceeds with a continuous input discharge method, there is an advantage that the discharge speed can be adjusted by the rotational force.

4. Squeeze process

A process of crushing the dried parsley leaves, carried out by running water (with a spatula) mounted on the machine.

In this sounding process, the sounding temperature is maintained at 250 ~ 280 ° C of the first burner, 250 ~ 280 ° C of the second burner, the sounding time is a continuous injection discharge method for 1 to 2 minutes.

5. Cooling process

As described above, the step of cooling the high temperature buttercup tea with cold wind by the drawing process is performed by a cooler for discharging cold wind.

In this cooling process, the cooling temperature is maintained at 50 ~ 60 ℃, the air volume is cooled by a fan of 2,000 ~ 4,000 (rpm), the cooling process time is 10 ~ 20 (seconds).

By cooling the buttercups ripened by steam by the cooling process quickly has the advantage of preserving the inherent color and aroma.

6. Oil process

The dried buttercup leaves are heated by hot air, and the buttercup leaves are not tangled with each other and are rubbed and dried. The process is carried out by a primary drying tea roller.

In this oil process, the hot air is blown into the buttercup while maintaining the hot air temperature of 70 to 100 degrees, the air volume of 6 to 10 (m3 / min), and the spindle speed of 35 to 40 (rpm).

7. Keep in mind

Pressing the buttercups with a weight to squeeze the moisture of the stem to make a uniform drying and peeling the film of the buttercups to make a good look, it is carried out using a tea roller.

The pressurization condition when this process is carried out is to apply pressure by tilting the cold position slightly above the horizontal position so that the buttercup leaves may be pressed, and the keep time is 5-20 minutes.

8. Rebuilding Process

Firstly, the roasting process is performed to produce a unique taste and aroma of buttercup tea. It is performed by a final dry tea roller. The temperature is lower than that of the towel.

In this reconstruction process, the burner temperature of the reconstruction machine is 80 ~ 100 ℃, the temperature inside the reconstructor is 30 ~ 45 ℃, and the rebuilding time is 20 ~ 40 (min).

9. Towel Process

Secondly, the buttercup leaves have a richer taste and aroma, and are performed by a towel machine which is a machine for drying the buttercup tea leaves at high temperature and drying them.

Process conditions are carried out within 20-40 minutes at a high temperature of 250 ~ 350 ℃. However, sampling is often performed to check the desired taste and aroma, and when the moisture content is about 10%, it is moved to the final stage of the dryer.

10. Drying process

A process of completing a primary complete product to contain 4 to 5% of the water of the buttercup by hot air, which is performed by a tea drier.

In this drying process, the dryer temperature is maintained at 70 ~ 120 (℃) and the drying time is 15 ~ 45 (min).

[Test Example]

[Table 1] Component test table of buttercup tea prepared by Example 1 and Example 2

[Table 2] Component Test Table of Comparative Example

※ Note 1. The test of Table 1 and Table 2 is the ingredient test report obtained by the applicant of the present invention to Korea Food Research Institude of Seongnam-si, Gyeonggi-do.

※ Note 2. In Table 1, steamed tea means steamed minced tea and fried tea means steamed minced tea.

※ Note 2. Comparative Example of Table 2 is a buttercup juice produced by boiling fresh buttercups.

As shown in Table 1 and Table 2, the protein carbohydrates, Ca, P, Fe, K can be seen that the nutritional component is significantly superior to the buttercup juice of the comparative example of the steamed buttercup tea and steamed buttercup tea prepared by the present invention. .

In addition, beta-carotene, a kind of vitamin A, was detected by the present invention, while the 36.9 mg and 71.1 mg of powdered buttercup tea and sesame buttercup tea, respectively, were not detected.

Since beta carotene contained in the buttercup tea prepared by the embodiment of the present invention is known to have anti-cancer effects, it can be seen that the buttercup tea prepared by the examples of the present invention has an anti-cancer effect.

The above embodiments of the present invention are merely one embodiment of the technical idea of the present invention, and of course, other modifications are possible within the technical idea of the present invention.

Claims (8)

Forging process for drying buttercup leaves, cutting process for cutting forged buttercup leaves, steaming process for steaming the cut buttercup leaves with water vapor, cooling process for cooling steamed buttercup leaves with cold air, and buttercup leaves with hot air. An oil-making process for tangling and rubbing to dry each other, rubbing each other, a squeezing process for squeezing moisture out of stems, and a heavy oil process for drying while making a minari tea shape for the minced tea, A method for producing tea from a buttercup, characterized in that it comprises a reconstruction process that finally completes the shape of the buttercup tea and at the same time gives off taste and aroma. The method according to claim 1, After the reconstruction step is carried out, the manufacturing method of tea with parsley leaves, characterized in that further comprising a drying step to be completed by containing 4 to 5% moisture of the parsley tea by hot air. The method according to claim 2, The forging process, after performing the first forging process to dry in the daylight is maintained at 24 ℃ ~ 30 ℃, characterized in that it consists of a secondary forging process to forge dry shade thin buttercups in the room of 24 ℃ ~ 26 ℃ A method for producing tea using buttercup leaves as a raw material. The method according to claim 3, The steam in the above-mentioned steam evaporation method is a method for producing tea using the buttercup leaf, characterized in that the unsaturated steam. Forging process of drying buttercup leaves, cutting process of cutting forged buttercup leaves, salping process to remove the smell of grass by salvaging the cut buttercup leaves, steaming process to crush the dried buttercup leaves, and chopped buttercup leaves Cooling process to cool the air with cold wind, Milking process to dry the parsley leaves without rubbing with hot air, and to keep it dry, keep in mind that uniform drying can be carried out by squeezing out moisture of stem, A tea made from buttercup leaves, comprising a heavy oil process for drying while making a buttercup tea shape, and a reconstruction process for finally finishing the shape of the buttercup tea and giving off taste and aroma. Manufacturing method. The method according to claim 5, After performing the reconstruction process, the manufacturing method of tea with a buttercup leaf, characterized in that further comprising a towel step of drying while roasting the buttercup tea leaves at a high temperature by a towel machine. The method according to claim 6, After the towel process is carried out, the manufacturing method of tea with a buttercup leaf, characterized in that it comprises a drying step to be completed by containing 4 to 5% moisture of the buttercup tea by hot air. The method according to claim 7, The forging process, after performing the first forging process to dry in the daylight is maintained at 24 ℃ ~ 30 ℃, characterized in that it consists of a secondary forging process to forge dry shade thin buttercups in the room of 24 ℃ ~ 26 ℃ A method for producing tea using buttercup leaves as a raw material.