KR20090042450A - Method for preparing chrysanthemum green tea - Google Patents
Method for preparing chrysanthemum green tea Download PDFInfo
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- KR20090042450A KR20090042450A KR1020070108221A KR20070108221A KR20090042450A KR 20090042450 A KR20090042450 A KR 20090042450A KR 1020070108221 A KR1020070108221 A KR 1020070108221A KR 20070108221 A KR20070108221 A KR 20070108221A KR 20090042450 A KR20090042450 A KR 20090042450A
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- 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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
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- 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
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- 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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- Medicines Containing Plant Substances (AREA)
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Abstract
Description
본 발명은 국화꽃을 이용하여 차를 제조하는 방법에 관한 것으로서, 상세하게는 건조된 국화꽃을 배전처리한 녹차잎과 혼합하여 숙성시킴으로써 향과 맛이 서로 어우러진 국화꽃 녹차를 만드는 제조 방법에 관한 것이다.The present invention relates to a method of manufacturing tea using chrysanthemum flowers, and more particularly, to a method of making a chrysanthemum flower green tea in which the aroma and taste are mixed by aging by mixing dried chrysanthemum flowers with roasted green tea leaves. will be.
녹차는 동백나무과의 카멜리아 시넨시스(Camellia sinensis)의 싹이나 잎 속에 존재하는 산화효소를 불활성화시켜 제조한 것이다. 녹차는 기원 전부터 기호차로서 음용되어 왔을 뿐만 아니라, 최근 들어 녹차에 함유된 여러 성분들의 약리적인 메커니즘이 점차 밝혀짐에 따라 그 가치가 재인식되고 있으며, 카테킨류, 아미노산, 비타민 C, 베타-카로틴, 식이섬유 등의 유효성분이 다량으로 함유되어 있어 피로회복, 피부미용, 당뇨병, 변비 개선, 숙취 및 니코틴 해독작용에 효과가 우수한 것으로 알려져 있다. 특히, 녹차에 가장 많이 함유되어 있는 카테킨류에 의한 항산화작용, 항노화작용, 항암작용, 혈중 콜레스테롤 저하작용, 중금속 해독작용, 충치 예방 및 구취 제거 작용 등의 효과들이 입증되면서 크게 주목 받고 있다. Green tea is made by inactivating oxidase present in the shoots or leaves of Camellia sinensis of Camellia family. Green tea has not only been consumed as a symbol tea since its origin, but as its pharmacological mechanism has recently been gradually revealed, its value has been recognised, and catechins, amino acids, vitamin C, beta-carotene, It is known to have excellent effects on fatigue, skin care, diabetes, constipation improvement, hangover and nicotine detoxification because it contains a large amount of active ingredients such as dietary fiber. In particular, it is attracting much attention as the effects of antioxidant, anti-aging, anti-cancer, blood cholesterol lowering, heavy metal detoxification, caries prevention and bad breath removal by the catechins contained in green tea are proved.
국화는 국화과(Compositae)에 속하는 다년생 초본으로 주로 꽃을 식용, 또는 약용한다. 군자, 중양화라는 이름으로 불리기도 하며 들국화는 야국화로 불리운다. 국화는 국화주, 국화전, 차 등으로 다양하게 이용할 수 있다. 국화의 약리작용으로는 혈행 촉진, 보온, 진통 등의 기능이 있다. 해열, 해독, 진통, 소염제로 감모, 발열, 두통, 현기증, 귀울림, 눈병, 종양의 통증에 이용되기도 한다.Chrysanthemum is a perennial herb belonging to the genus Compositae, mainly edible or medicinal flowers. It is also known as Gunja and Zhongyanghwa. Wild chrysanthemum is called wild chrysanthemum. Chrysanthemum can be used in various ways such as chrysanthemum, chrysanthemum war, tea. Chrysanthemum's pharmacological effects include blood circulation, warmth, and pain relief. It is also used for fever, detoxification, pain relief, and anti-inflammatory medications such as gamma, fever, headache, dizziness, ringing, eye disease, and tumor pain.
『본초강목』에는 국화의 효능을 ‘오랫동안 복용하면 혈기에 좋고 몸을 가볍게 하며 쉬 늙지 않는다. 위장을 편안케 하고 오장을 도우며 사지를 고르게 한다. 그밖에도 감기, 두통, 현기증에 유효하다’고 기재하고 있다. 이밖에도 증보 산림경제, 정일당잡식, 신농본초경 등의 문헌에서도 국화차의 효능에 대해 언급하고 있다. 국화차가 이러한 약효를 지니는 것은 국화의 성분 중에 눈과 간 기능 회복에 좋은 비타민 A, 비타민 B1, 콜린, 스타키드린, 아데닌 등이 함유돼 있기 때문이다. 특히 국화 꽃에는 트리메틸시클로헥산, 카보시릭산과 아카세틴, 잎과 줄기에는 아데닌, 쵸린스타치드린의 성분을 함유하고 있어 양간명목(養肝明目)에 특효이다. 『Bonchogangmok』 has the effect of chrysanthemum, “If you take it for a long time, it will be good for your blood and light body. Relax your stomach, help your intestines, and even your limbs. In addition, it is effective for colds, headaches, and dizziness. ' In addition, the literature on supplementary forest economy, Jeong Il-dang omnivorous, and new agricultural plants mentions the efficacy of chrysanthemum tea. Chrysanthemum tea has such an effect because it contains vitamin A, vitamin B1, choline, stachydrin, and adenine, which are good for restoring eye and liver function. In particular, chrysanthemum flowers contain trimethylcyclohexane, carbosilic acid and acecetin, and leaves and stems contain adenine and chorinstacidrin, which are particularly effective for nomenclature.
식물의 꽃을 이용하여 차로 제조하는 통상적인 방법으로는 생화를 그대로 끓는 물에 우려내어 그 우려낸 물을 차로서 섭취하는 방법과 생화를 일정 조건에서 그대로 건조하여 만드는 방법 등이 있다. 본 발명에서는 전처리와 건조과정을 통해 국화 고유의 독성을 제거한 건조 국화를 사용하였다.Conventional methods for making tea using the flowers of plants include boiling the raw flowers in boiling water as it is and ingesting the water as a tea and drying the flowers as it is under certain conditions. In the present invention, the dry chrysanthemum was removed from the toxicity of the chrysanthemum through the pre-treatment and drying process.
대한민국 특허 제 10-0375008호에는 녹차와 국화의 혼합 차에 관하여 개시하고 있으나, 이것은 녹차엽과 건조시킨 국화를 5℃의 냉장 상태에서 녹차와 국화를 켜켜이 쌓아 48~50시간 동안 숙성시키는 것으로 본 발명의 녹차잎과 건조 국화를 혼합하여 상온에서 6~48시간 동안 숙성시키는 과정과는 차이가 있다. Korean Patent No. 10-0375008 discloses a mixed tea of green tea and chrysanthemum, but this is that the green tea leaves and dried chrysanthemums are stacked on a green tea and chrysanthemum in a refrigerated state at 5 ° C., and aged for 48 to 50 hours. The green tea leaves and dry chrysanthemum is mixed with the process of ripening for 6 to 48 hours at room temperature.
본 발명은 국화꽃 녹차를 제조함에 있어, 국화꽃과 녹차잎의 바람직한 혼합비 및 숙성조건을 제공함으로써 국화꽃 고유의 향미와 녹차 특유의 향미가 어루어져 보다 기호성이 좋은 국화꽃 녹차를 제공하는 것을 목적으로 한다.In the present invention, in the manufacture of chrysanthemum flower green tea, by providing a desirable mixing ratio and ripening conditions of chrysanthemum flower and green tea leaves, the flavor of the chrysanthemum flower and the unique flavor of green tea are mixed with the object to provide a more palatable chrysanthemum flower tea It is done.
상기한 목적을 달성하기 위하여, 본 발명은 국화꽃을 감초와 대추를 달인 물에 살짝 데쳐 건조 처리하는 단계; 상기에서 처리된 국화꽃을 배전처리한 녹차잎과 혼합하는 단계; 및 상기에서 혼합된 국화꽃과 녹차잎을 상온에서 숙성시키는 단계로 이루어지는 국화꽃 녹차의 제조 방법을 제공한다.In order to achieve the above object, the present invention comprises the steps of slightly drying the chrysanthemum flowers in water decoction licorice and jujube; Mixing the treated chrysanthemum flowers with the roasted green tea leaves; And it provides a method of producing a chrysanthemum flower green tea consisting of aging the mixed chrysanthemum flower and green tea leaves at room temperature.
본 발명의 국화꽃 녹차는 국화꽃과 녹차잎이 2:3~1:1의 비율로 혼합되며, 상온에서 6~48시간 숙성된다.Chrysanthemum flower green tea of the present invention, the chrysanthemum flower and green tea leaves are mixed in a ratio of 2: 3 to 1: 1, and aged at room temperature for 6 to 48 hours.
본 발명에 의해 제공되는 국화꽃 녹차는 국화의 여러 약리 작용 및 녹차 고유의 떫은맛과 청취과 제거하고 국화의 향미를 더함으로써 보건성이 증진되며, 기호성도 우수하다. 또한 국화꽃 녹차를 뜨거운 물에 우려낼 때 건조 국화꽃이 피어나는 것을 관찰할 수 있어 시각적인 즐거움도 줄 수 있다.The chrysanthemum flower green tea provided by the present invention improves health by improving the pharmacological action of chrysanthemum and the astringent taste and aroma of green tea and adding flavor of chrysanthemum, and also has excellent palatability. Chrysanthemum Flower When you soak green tea in hot water, you can observe the dry chrysanthemum bloom, which can also give visual pleasure.
본 발명의 국화꽃 녹차는 건조된 국화꽃을 배전된 녹차잎과 혼합하여 숙성시킴으로써 제조된다.Chrysanthemum flower green tea of the present invention is prepared by mixing the dried chrysanthemum flower with the roasted green tea leaves and aged.
본 발명에서 이용되는 국화꽃은 여러 가지 식물 추출액에 넣어 데친 후 건져내어 건조하는 방법으로 준비된다. 상기 국화꽃은 국화의 생화를 수확하여, 대추와 감초를 달인 물에 살짝 데친 후, 건조하여 수분함량이 10% 이하인 건물 상태로 사용된다. Chrysanthemum flowers used in the present invention is prepared by a method of boiling in a variety of plant extracts, then scooped out and dried. The chrysanthemum flower is used to harvest the fresh flowers of chrysanthemum, slightly blanch in jujube and licorice decoction, and then dried and used in a building state of less than 10% moisture content.
또한 본 발명에서 이용되는 녹차는 공지의 방법인 증기로 찐 후에 덖는 옥록법으로 제조하며, 드럼 배전기로 배전처리한다.In addition, the green tea used in the present invention is produced by steaming steam known by steam, which is a known method, and roasted by a drum distributor.
상기의 방법으로 준비된 건조된 국화꽃과 배전처리한 녹차잎을 혼합하여 숙성시킨다. 상기 국화꽃과 녹차잎은 2:3~1:1의 중량비율로 혼합하는 것이 바람직하다. 숙성은 상온에서 6~48시간 동안 이루어진다. 본 발명에서는 녹차잎과 국화꽃을 혼합하여 접촉면적을 넓힘으로써 기존의 방법에 비하여 숙성시간을 단축시킬 수 있다. The dried chrysanthemum flowers prepared by the above method and the roasted green tea leaves are mixed and aged. The chrysanthemum flowers and green tea leaves are preferably mixed in a weight ratio of 2: 3 to 1: 1. Ripening takes place at room temperature for 6 to 48 hours. In the present invention, by mixing the green tea leaves and chrysanthemum flowers to increase the contact area it is possible to shorten the aging time compared to the conventional method.
이하, 시험예에 의하여 본 발명을 더욱 상세히 설명하지만, 본 발명이 이들 예로만 한정된 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to test examples, but the present invention is not limited only to these examples.
[참고예] 국화꽃의 전처리Reference Example Pretreatment of Chrysanthemum Flowers
깨끗이 씻은 대추와 감초를 전체 조성물에 대해 0.1~1.0중량%를 물에 넣어 3~5분간 끓인 후 건져낸 달인 물에 수확한 국화의 생화를 넣어 30초~1분간 살짝 데 쳤다. 데친 국화를 수분함량이 10중량% 이하의 상태가 되도록 건조시켰다.Cleanly washed jujube and licorice with 0.1 to 1.0% by weight of the total composition in water and boiled for 3 to 5 minutes, then put the harvested chrysanthemum in the water of decoction and boiled for 30 seconds to 1 minute. The poached chrysanthemum was dried so that the moisture content was 10% by weight or less.
[시험예 1] 건조 국화꽃과 녹차 잎의 혼합 비율에 따른 기호성 평가[Test Example 1] Evaluation of palatability according to the mixing ratio of dry chrysanthemum flowers and green tea leaves
건조된 국화꽃과 건조된 녹차잎을 하기 표 1의 중량비율로 혼합하여 상온에서 1일 동안 알루미늄 팩에 넣어 보관하여 향미가 고루 섞이고 평형을 이루도록 하였다. 이렇게 제조한 국화꽃 녹차를 1.5g씩 80℃(±1℃)의 온수 150ml에 넣고 2분간 우려낸 후, 10인의 전문패널에게 관능검사를 실시하였으며, 결과는 하기 표 1에 나타내었다. The dried chrysanthemum flowers and dried green tea leaves were mixed in the weight ratio of Table 1 and stored in an aluminum pack for 1 day at room temperature so that the flavors were evenly mixed and equilibrated. The chrysanthemum flower green tea thus prepared was put into 150 ml of hot water at 80 ° C. (± 1 ° C.) for 2 minutes, and then subjected to sensory tests on 10 professional panels. The results are shown in Table 1 below.
(좋음:+++, 보통:++, 나쁨:+)(Good: +++, normal: ++, bad: +)
상기 표 1을 보면, 국화꽃과 녹차잎을 2:3~1:1 정도의 중량비율로 혼합하는 것이 기호도가 가장 높음을 알 수 있다.Looking at the Table 1, it can be seen that mixing the chrysanthemum flowers and green tea leaves in a weight ratio of about 2: 3 to 1: 1 is the highest preference.
[시험예 2] 국화꽃과 녹차잎 혼합물의 숙성시간에 따른 기호성 평가Test Example 2 Evaluation of Palatability according to Aging Time of Chrysanthemum Flower and Green Tea Leaf Mixtures
건조된 국화꽃과 건조된 녹차잎을 1:1로 혼합하여 상온에서 하기 표 2의 시간동안 알루미늄 팩에 넣어 보관하여 향미가 고루 섞이고 평형을 이루도록 하였다. 이렇게 제조한 국화꽃 녹차를 1.5g씩 80℃(±1℃)의 온수 150ml에 넣고 2분간 우려낸 후, 10인의 전문패널에게 관능검사를 실시하였으며, 결과는 하기 표 2에 나타내었다.The dried chrysanthemum flower and the dried green tea leaves were mixed 1: 1 and stored in an aluminum pack for a time of the following Table 2 at room temperature so that the flavor was evenly mixed and equilibrated. The chrysanthemum flower green tea thus prepared was put into 150 ml of warm water at 80 ° C. (± 1 ° C.) for 2 minutes, and then subjected to a sensory test on 10 professional panels. The results are shown in Table 2 below.
(좋음:+++, 보통:++, 나쁨:+) (Good: +++, normal: ++, bad: +)
상기 표 2를 보면, 국화꽃과 녹차잎의 숙성시간이 6~48시간일 때 기호도가 가장 높음을 알 수 있다.Looking at Table 2, it can be seen that the highest degree of preference when the maturation time of chrysanthemum flowers and green tea leaves is 6 to 48 hours.
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KR100375008B1 (en) | 2000-12-29 | 2003-03-06 | (주)명설차 | Manufacture method and mother chrysanthemum-green tea to use main stuff for mother chrysanthemum |
KR20050020536A (en) * | 2003-08-21 | 2005-03-04 | 박문영 | Manufacture method of chrysanthemum tea |
KR100460848B1 (en) | 2004-02-05 | 2004-12-09 | 송영윤 | Green tea a method and it is makes green tea |
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Publication number | Priority date | Publication date | Assignee | Title |
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CN103891956A (en) * | 2014-04-05 | 2014-07-02 | 王莉 | Health care product with beautifying effect |
KR20210002875A (en) | 2019-07-01 | 2021-01-11 | 안명근 | Cosmetic composition for anti-inflametion, anti-wrinkle, whitening and anti-bacterial comprising Extract of Chrysanthemum morifolium |
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