KR20090039525A - Green tea mixed with korean herbs and the method for preparing thereof - Google Patents

Abstract

Mixed green tea containing wild herbs and a manufacturing method thereof are provided to offer superior flavor and preference by removing grassy flavor, bitter taste and astringent taste. Mixed green tea includes wild herbs mix and cereal mix. The wild herbs mix includes Saururus chinensis, Eucommia leaves, mulberry leaves, and persimmon leaf with a ratio of 3:3:2:2:2. The cereal mix includes corn, a Solomon's seal and barley with a ratio of 2:1:1. The wild herbs mix is mixed with roasted green tea with a ratio of 1:1~5:1.

Description

Green tea mixed with Korean herbs and the method for preparing honey}

The present invention relates to Sanyacho mixed green tea having excellent palatability and a method of manufacturing the same, and more particularly, by mixing and roasting Sanyacho and grains to green tea prepared by a known method to remove bitterness and astringent taste, audible taste and hearing characteristics. It relates to an enhanced Sanyacho mixed green tea and a method for producing the same.

Green tea is produced by inactivating the enzyme by treating the oxidase present in the tea leaves with heat or steam using the shoots or leaves of Camellia Sinensis of Camellia family. Green tea has not only been consumed as a favorite beverage since BC, but also its value is being recognized as the pharmacological mechanism of various ingredients contained in green tea has recently been identified. Green tea contains a large amount of active ingredients such as polyphenols such as catechin, dietary fiber, β-carotene caffeine, amino acids, and vitamin C. It has been found to be effective in detoxification, fatigue recovery, cardiovascular action and skin beauty. It is attracting much attention as the effects of anti-oxidation, anti-cancer, lowering blood cholesterol, anti-aging, heavy metal detoxification, caries prevention and bad breath removal by polyphenols contained in

However, the polyphenols give a bitter taste and bitter taste at the time of leaching, which reduces the preference of green tea when drinking.

Accordingly, the present inventors maximize blending and roasting of wild vegetable raw materials, grain raw materials, and green tea rather than simple mixing of wild vegetable, grain, and green tea, thereby maximizing the characteristics and preference of each raw material, and thus different from conventional green tea or simple mixed tea. The present invention was found to be capable of producing an excellent Sanyacho mixed green tea.

Accordingly, it is an object of the present invention to provide a savory mixed green tea having excellent palatability and a method for producing the same, in which the astringent taste and audibility of the green tea are removed, and the freshness of the fresh mint sanycho flavor and grains are added.

In order to achieve the above object, the present invention is green tea; San-yacho mixed mix containing three hundred vinegar, cedar leaf, mulberry leaf, persimmon leaf and mugwort; And it provides a green grass mixed with green grass mixed with a grain mixed mix containing corn, roundle and barley.

Sanyacho mixed green tea is Sanyacho mixed mix containing three hundred vinegar, tofu leaves, mulberry leaves, persimmon leaves and mugwort; Grain mixes containing corn, rounds and barley; And preparing and preparing green tea; And it is prepared by the step of roasting and mixing each of the Sanyacho mixed mix, grain mixed mix and green tea prepared in the above step.

The present invention, by adding the taste and aroma of Sanyacho and grains to the taste of green tea alone, eliminating the audible, bitter and astringent taste of green tea, and produced a mixed tea of fresh flavor and taste different from before, Sanyacho with excellent palatability Mixed green tea can be provided.

The present invention is prepared by mixing green tea, Sanyacho mixed mix and grain mixed mix, the method of producing a mixed green tea consists of the production and mixing process of the green tea, Sanyacho and grains and the mixture roasting process.

Hereinafter, the present invention will be described in detail.

In the present invention, raw materials of the Sanyacho mixed mix and grain mixed mix to be mixed with green tea are as follows.

Sanyacho mix mix contains three hundred vinegar, tofu leaves, mulberry leaves, persimmon leaves and wormwood, and the grain mix mix contains corn, round and barley.

Three hundred seconds is a perennial plant three hundred seconds above ground, when the whole body is swollen and urine does not come out, and is effective for jaundice. Beetle leaf is a leaf of the cedar tree, and the leaves are hung by neuralgia, hypertension, and used as tea. Mulberry leaves are the leaves of the mulberry tree, eliminating fever, headache, eye decongestion, and quenching thirst. In addition, persimmon leaves are effective in thrombocytopenic diseases, showing effects on diseases such as haemorrhage, bleeding, wormwood has a hemostatic action, has an antibacterial action to suppress the growth of pathogens, has an antitussive expectorant action.

Green tea is effective in antioxidant activity, anticancer action, blood cholesterol lowering action, anti-aging action, heavy metal detoxification action, caries prevention and bad breath removal action by polyphenols.

Sanyacho mixed mix, grain mixed mix and green tea used in the present invention are prepared by a known general processing method.

In general, green tea can be divided into two types: green tea, which is roasted in a hot pan to remove moisture and listening, and thickener tea, which is steamed after steaming green leaves from tea trees. Fermentation is suppressed by inactivating polyphenol oxidase in green tea leaves through the process of steaming and steaming, and then keep in mind the process (better to make the moisture content of tea leaves uniform and to destroy the tissues of the tea leaves properly. The process and basic principle to make green tea leaf with 4 ~ 5% moisture content by the process) and drying process are the same. From greening of green tea to this drying process is called 'primary process'.

Green tea obtained after the primary processing is not only in harmony with each taste by the various components in the green tea, but also has a distinctive astringent taste or audible green tea 'secondary to be processed mainly at high temperature in order to solve this problem Process'.

Referring to the manufacturing method of Sanyacho mixed green tea according to the present invention by process.

<Step 1> Sanyacho mix mix, grain mix mix, manufacturing process of green tea

Sanjacho mixed mix is prepared using a known method using three hundred seconds, two leaf leaves, mulberry leaves, persimmon leaves, mugwort. Three hundred seconds, two leaves, mulberry leaves, persimmon leaves, mugwort are mixed in a ratio of 3: 3: 2: 2: 2, and the content of three hundred seconds and mugwort is 50% by weight or less of the total weight of the wild vinegar mix. If the content of three hundred seconds or mugwort exceeds 50% by weight of the total weight of the Sanyacho mixed mix, it is difficult to feel the unique taste and ingredients of green tea due to the strong aroma of three hundred seconds and mugwort.

In addition, corn, roundle, barley is used to prepare a grain mix by a known method. Corn, roundles and barley are mixed in a 2: 1: 1 ratio, with the content of roundes and barley being less than 50% by weight of the total weight of the grain mix. If the content of rounds exceeds 50% by weight of the total weight of the grain mix, the taste of the rounds is strong and impairs the properties of the other ingredients.If the content of barley exceeds 50% by weight of the total weight of the grain mix, Taste also causes impairment.

In addition, the green tea is processed by a known method so that the moisture content of the green tea leaves of about 4 to 5% by weight.

<Step 2> Power Distribution Process

The mixed mix and green tea prepared in step 1 are respectively roasted through a drum-type far infrared distributor. At this time, the moisture content is preferably dried to a level of about 2 to 10% by weight. If the moisture content is less than 2% by weight, the loss of flavor due to overdrying and deterioration of the green tea is caused.If the content is more than 10% by weight, the effect of the original roasting to remove the green tea and remove the already mixed tea is not obtained. This is because the increase in moisture of green tea may cause contamination such as microbial propagation.

Green tea is roasted for 3 to 10 minutes at 150 ~ 300 ℃ using a drum distributor, Sanyacho mixed mix is roasted for 3 to 15 minutes at 50 ~ 150 ℃, grain mixed mix is roasted at 250 ~ 350 ℃, Green tea, Sanyacho mixed mix and grain mixed mix is mixed to prepare mixed green tea. Sanyacho mixed mix is mixed with dry green tea in a weight ratio of 1: 1 to 5: 1, preferably in a ratio of 3: 1. In addition, the grain mix mix is contained in an amount of 5 to 50% by weight of the weight of the Sanyacho mix mix and green tea mixture.

Hereinafter, although an Example and a comparative example demonstrate this invention further in detail, this invention is not limited only to these examples.

Example 1 Ratio of Sanyacho Mixed Mix

In order to determine the optimum ratio of palatability when mixing three hundred vinegar, tofu leaf, persimmon leaf, mulberry leaf and mugwort used in Sanyacho mixed mix, a mixed mix was prepared under various mixing ratios. Blended green tea was prepared in proportions. 1.5 g of the mixed green tea was added to 150 ml of hot water at 80 ° C. (± 1 ° C.) for 2 minutes, and then 10 professional panels were subjected to sensory tests. The results are shown in Table 1 below.

Horizontal axis; Sanyacho mix: Green tea vertical axis; Three hundred seconds: Toe leaf: Persimmon leaf: Mulberry leaf: Mugwort 1: 1 2: 1 3: 1 4: 1 7: 1 9: 1 14: 1 3: 3: 2: 2: 2 + ++ +++ ++ ++ + + 3: 2: 3: 2: 2 + + ++ ++ + + + 3: 2: 2: 3: 2 + + ++ ++ + + + 3: 2: 2: 2: 3 + + ++ ++ + + + 2: 3: 3: 2: 2 ++ + ++ ++ + ++ ++ 2: 3: 2: 3: 2 ++ + ++ ++ + ++ ++ 2: 3: 2: 2: 3 + ++ ++ + + + + 2: 2: 3: 3: 2 ++ + + + + + ++ 2: 2: 3: 2: 3 + ++ ++ + + + + 2: 2: 2: 3: 3 ++ + + + + + ++

(Good: +++, normal: ++, bad: +)

As shown in the results of Table 1, it was found that the ratio of three hundred seconds: tofu leaves: persimmon leaves: mulberry leaves: mugwort is 3: 3: 2: 2: 2 in the Sanyacho mixed mix, and the blending of the Sanyacho mixed mix and green tea The ratio of 3: 1 was found to be the highest in preference.

Example 2 Ratio of Grain Mix Mix

In order to determine the optimum ratio of the maize, roundle and barley raw materials used in the grain mixing mix, grain mixing tea was prepared at various mixing ratios. 1.5 g each of the mixed green tea was added to 150 ml of warm water at 80 ° C. (± 1 ° C.) for 2 minutes, and 10 panelists were subjected to sensory tests. The results are shown in Table 2 below.

Corn: round: barley mix ratio Symbol 1: 1: 1 ++ 2: 1: 1 +++ 1: 2: 1 ++ 1: 1: 2 +

(Good: +++, normal: ++, bad: +)

As shown in Table 2, corn: roundle: barley was found to have the highest preference for mixing at a ratio of 2: 1: 1.

Example 3 Ratio of Sanyacho Green Tea Mix and Grain Mix Mix

In order to determine the optimum mixing ratio of the mixture of Sanyacho mixed tea and green tea, the optimum ratio was determined in Example 1, and the grain mixed mix in which the optimum ratio was determined in Example 2, mixed green tea was prepared at various mixing ratios. . 1.5 g of the mixed green tea was added to 150 ml of warm water at 80 ° C. (± 1 ° C.) for 2 minutes, and then 10 sensory panels were subjected to a sensory test. The results are shown in Table 3 below.

Sanyacho mixed mix + green tea: grain mixed mix Symbol 1: 2 ++ 1: 1 + 2: 1 ++ 4: 1 +++

(Good: +++, normal: ++, bad: +)

As shown in the results of Table 3, the mixing ratio of the Sanyacho mixture and green tea, and the grain ratio of the grain mixture was found to be 4: 1.

Example 4 Distribution of the Mixture

In order to determine the optimum distribution conditions of each raw material in which the optimum mixing ratios were determined in Examples 1, 2, and 3, each raw material was processed at different roasting temperatures, and 1.5 g of 150 g of hot water at 80 ° C. (± 1 ° C.) was used. After putting in for 2 minutes, 10 professional panel was subjected to the sensory test, the results are shown in Table 4 below.

Processing temperature (℃) 50 100 150 200 250 300 350 green tea + + ++ ++ +++ ++ + Sanyacho mix mix ++ +++ ++ + + + + Grain Mix Mix + + + ++ ++ +++ ++

(Good: +++, normal: ++, bad: +)

Looking at the results of Table 4, it can be seen that each raw material is optimized in the degree of preference at different roasting temperature. Therefore, green tea is 200 ~ 300 ℃, Sanyacho mixed mix 50 ~ 150 ℃, grain mixed mix when it is roasted in the range of 250 ~ 350 ℃, it can be seen that the preference is optimized.

Claims (11)

green tea; San-yacho mixed mix containing three hundred vinegar, cedar leaf, mulberry leaf, persimmon leaf and mugwort; Sanyacho mixed green tea comprising a grain mixed mix containing corn, roundes and barley. According to claim 1, Sanyacho mixed green tea mix, characterized in that the three hundred seconds, two leaves, mulberry leaves, persimmon leaves and mugwort are mixed in a weight ratio of 3: 3: 2: 2: 2. The green tea mixed with Sanyacho according to claim 1, wherein the grain mix is a mixture of corn, roundes and barley in a weight ratio of 2: 1: 1. According to claim 1, The wild vinegar mixed mix Sanyacho mixed green tea, characterized in that mixed with the roasted green tea in a weight ratio of 1: 1 to 5: 1. According to claim 1, wherein the mixed grain mix Sanyacho mixed green tea, characterized in that contained in an amount of 5 to 50% by weight of the weight of the mixture of the wild grass and green tea mix. a) San-yacho mixed mix containing three hundred vinegar, cedar leaf, mulberry leaf, persimmon leaf and mugwort; Grain mixes containing corn, rounds and barley; And preparing and preparing green tea; And b) roasting and mixing each of the wild grass mix, grain mix and green tea prepared in the above step; Sanyacho mixed green tea production method consisting of. The method of claim 6, wherein the wild vinegar mixed mix of three hundred vinegar, tofu leaves, mulberry leaves, persimmon leaves and mugwort is a 3: 3: 2: 2: 2 weight ratio of the manufacturing method of the mixed green tea. 7. The method of claim 6, wherein the grain mix is a mixture of corn, roundes and barley in a weight ratio of 2: 1: 1. The method of claim 6, wherein the mixed wild grass mix is mixed with roasted green tea in a weight ratio of 1: 1-5: 1. 7. The method of claim 6, wherein the grain mix is contained in an amount of 5 to 50% by weight based on the weight of the mixture of the wild vinegar and the green tea mixture. The method of claim 6, wherein the roasting process of green tea is 200 ~ 300 ℃, Sanyacho mixed mix is 50 ~ 150 ℃, grain mixing mix is a method of producing a green tea mixed with Sanyacho, characterized in that at 250 ~ 350 ℃.