KR20090122584A - A method of making tea-bag using the jeju-joritdae's stalk and leaves, and the jeju-joritdae tea-bag - Google Patents

Abstract

PURPOSE: A method for manufacturing the tea using Sasa quelpaviensis trunk and leaf, and the tea prepared by the method are provided to improve the extraction efficiency of Sasa quelpaviensis. CONSTITUTION: A method for manufacturing the tea using Sasa quelpaviensis trunk and leaf comprises the steps of removing the end part of leaves and the husks of trunk of Sasa quelpaviensis; washing it; dehydrating the washed one; pulverizing the dehydrated one by a size of 1~5mm; parching the pulverized one; drying the parched one; and packing the dried tea.

Description

       A method of making tea-bag tea produced by stalk stem and leaves {A method of making tea-bag using the Jeju-Joritdae's stalk and leaves, and the Jeju-Joritdae tea-bag}

One) The present invention relates to a method for manufacturing tea bag tea using a stalk stem (large) and leaves, and in detail, by preparing a tea bag tea using the stalk stem (large) and leaves. Regardless of the season, it is easy to drink the useful ingredients of the stalks as a healthy drink tea, and the stalk stem (large) and the leaves are shredded finely to extract 200% more useful ingredients of the stalks. The present invention relates to a tea bag tea produced by the teapot.

2) In general, the meaning of tea (茶) refers to the material for drinking streets made from young leaves of tea trees, or the street teas made by mixing dry tea with water. These teas have been used for the purpose of treating diseases for many years with the history of human beings and for medicinal use.These teas have been gradually settled into beverages with the recognition of empirical efficacy, and are now the three major non-alcoholic beverages of the world population along with coffee cocoa. About 50% are drinking.

3) In addition, in recent years, as tea has been scientifically discovered in the daily life, not only in the cultural and mental aspects of society such as etiquette, but also in the scientific life of regulating complex life activities such as nutrition supply, aging control, biorhythm control, and immunity enhancement, As a value is being enhanced.

4) On the other hand, the stalk looks like bamboo, but it is a rice plant, and Jeju stalk grows densely in the high altitude of 600 or higher altitudes around Halla Mountain. Its height is 30cm ~ 120cm and its diameter is about 2 ~ 3mm. General ridge grows in alpine area of Korea, and island ridge grows on Ulleungdo. Jeju island in Jeju island, island island in Ulleungdo, and inland (land) general ridge are slightly different in shape and appearance, respectively.

In Japan, the stalks grow wild, but the stalks in Japan have useful ingredients that are weaker than those in Korea.

5) The following are the commonly known efficacies of stalks,

6) Constitutional improvement: The walnut has a surprisingly useful ingredient that far surpasses ginseng. It contains a lot of sulfur and salt, so it is useful enough to cure various intractable diseases and has a strong alkalinity. It is also a great help, and drinking long-term drinking tea will fundamentally improve the constitution, develop resistance and make the fragile constitution healthy.

7) Diabetes: It controls the blood sugar level and develops resistance to various diseases.

8) Cancer: The stalks have a strong anti-cancer effect, so it is good for the hepatitis as it suppresses various cancer cells, lowers the heat, releases the poison, and removes sputum and inflammation.

9) insomnia, reading: relieves heart, stomach, and liver readings, and is very helpful for nervous breakdown nerve stability, so drinking a cup of tea always helps to relieve stress,

10) Blood circulation: By clearing blood, it is good for hyperlipidemia, arteriosclerosis, angina pectoris, myocardial infarction, stroke (heavy stroke), hypertension, cardiovascular disease, obesity, pancreatitis, dementia, etc.

11) Diuretic disorders: It helps the urine come out well and smoothly discharges the accumulated wastes in the body to activate the metabolism.

12) Students who study: The tea cup is very good for students who study by stabilizing unstable emotions and improving their memory.

(It is said that it was often eaten by boiled boiled water to the sons of Daegong Daegong and the Royal Palace who have learned from the old days.)

13) Children's Health: Feeding children's tea with squirt tea will fundamentally strengthen the silver constitution so that it won't get sick, and is good for atopy and allergies,

(Even if you cook rice with a boiled tea, or boil rice porridge or soup, it's effective.)

(Clean and sweet, so it's great for young children to eat)

14) Efficacy of stalks in Japan: According to the experiments in Japan, stalk extracts had 100% inhibitory effect on liver ascites and cancer cells, and fed rats to rats that carried cancer cells in animal experiments. 70% to 90% of them fell,

15) According to Dong-hak's dictionary published in North Korea, stalks are widely used as medicinal herbs because they have many anti-cancer ingredients and have good therapeutic effects against various diseases.

16) Source: Segye Daily News, August 5, 2004, Jeju Daily News, September 2, 2005, each portal site, cafe article, reference materials for treatment of illness using new knowledge and folk remedies.

17) In addition, the stalk is used as a medicament for all the leaves, stems, and roots. Among them, the leaves and the stems are the highest in useful ingredients, and when tea bags are produced by crushing the stems and leaves finely, You can get a tea that extracts useful ingredients as much as possible, rather than a brewed tea.Anyone can drink it easily and get a teaser tea that is softer, sweeter, sweeter and sweeter.

18) In the case of conventional tea manufacturing using Jeju Journey, Korean Patent Publication No. 10-0672842 (Jeju Jourb leaf blended tea and its manufacturing method), along with Jeju Journey, citrus fruits, Hwangchil wood, persimmon soup, Tamra Ogapi It is disclosed that a mixture of tea is produced by mixing, but this is not a method of making tea using stems and leaves of teats, and thus is different from teas that have a unique taste.

19) In addition, Korean Patent Publication No. 10-0665684 (scavenger leaf tea and its manufacturing method), take the stalk leaves, boil them in boiling water, and after squeezing them in a cauldron, rubbing several times, and then dried tea The method of manufacture is disclosed,

When boiled in boiling water and steamed several times, 50 ~ 90% of useful ingredients are extracted from silver leaf, so it is no different from the taste of roasting ordinary tree leaves. Is a manufacturing method to purify and dry green tea during the manufacturing process,

Poached tea or boiled several times, loses its value as a functional tea containing useful ingredients due to the loss of a large amount of useful ingredients.

20) Therefore, in the process of making tea, steam or stir the stalk leaves or stems only once and then mature them to minimize the loss of useful components contained in the stalk leaves or stems. It is the only thing worth having as a functional wagon,

    21) The object of the present invention, unlike the conventional manufacturing of tea using a stalk leaf, etc., by using the stalk stem (large) and leaves to make finely crushed tea, the extraction of more useful ingredients (medicinal efficacy) The purpose is to get easy tea, and not to stir fry because it completely removes the smell of stalk stems and leaves, and you can get a functional tea with smooth and delicious taste and aroma.

22) In addition, by converting the cold nature of the liquor into a mild nature during the roasting process, regardless of constitution, the tea, which is ineffective for people who are cold, can be drunk without drinking any side effects. Is to get a car.

23) It is also finely crushed into tea bags for the extraction of more useful ingredients, and the method of making tea using the stalk stem (large) and leaves to make drinking tea stalk tea conveniently and the sack tea bag tea produced thereby To provide,

      24) a method of manufacturing tea using the stalk stem (large) and leaves of the present invention for achieving the above object, in the method of manufacturing tea, the step of collecting the stem (large) with the stalk leaf: stem (large) Peel off the shell and trim off the end of the leaves to remove the foreign matters step: washing the trimmed stalk stem (large) and leaves 2 to 3 times with clean water; Dehydrating the washed stalk stem (large) and leaves and finely crushing them to a size of 1 to 5 mm with a crushing machine; Roasting the crushed stalk stem (large) and leaves without burning for 35 to 40 minutes at a temperature of 250 ~ 300 ℃ in a fully automatic rotating (roasting) tea roasting machine; Aging and drying the roasted stalk stem (large) and leaves at a temperature of 50 ° C. for 36 hours in an ondol dryer; The dried tea bags are packaged in tea bag packaging with 1 g (for tea cups), 8 g (for 1 liter homes), 70 g (for water 10 l businesses) and 600 g (for water 100 l beverage tea production).

25) According to the manufacturing method of tea bag tea using the stalk stem (large) and the leaf according to the present invention, by crushing the stem (large) and the leaf of the stalk and manufacturing tea bag tea, unlike the conventional stalk leaf tea manufacturing and Convenience was facilitated, and the chopped stems and leaves were finely crushed to increase the extraction of useful ingredients, and to facilitate drinking of potted teas with useful ingredients at home or school cafeteria. The company enabled the production of functional beverage tea using the materials of large-capacity tea bags, and compared to the extraction of useful ingredients of conventional stalk leaf tea, it is possible to obtain better tea extracts of 200% useful ingredients. Stir-frying without salting can completely remove the scent of the stem and leaves. It converts the cold nature of the stalks into a mild one, and the use of the fully automatic rotary stirrer prevents the burning of finely crushed particles, which is a functional beverage food with soft and delicious flavor and refreshing taste. You get the effect.

26) The present invention is described in detail as follows.

27) Manufacturing method for manufacturing tea using the stalk stem (large) and leaves according to the present invention, the collection step of collecting the stalk stem (large) and leaves: a cleaning step for removing impurities: a washing step for washing foreign matter and dust ; Finely crushed to facilitate extraction of useful ingredients: Gospel stage to remove odors, convert cold to mild, and give a smooth, soft and refreshing taste; Drying step of maturation to maintain useful ingredients and color of tea and to facilitate long-term storage: It is manufactured through the packing step of packing tea bags into applications for easy boiling and post-treatment.

28) Each step will be described in detail as follows.

29) Harvesting stage

30) In this step, the stems (large stem) are cut together with the leaves by cutting two or three nodes from the leaves.

31 ) Care stage

In this step, trim the stems of stems and remove the ends of the leaves.

32) Washing steps

In this way, the stem and the leaves are trimmed and washed 2-3 times with clean water.

33) Shredding stage

34) In this step, the stalk stem (large) and leaves prepared in the washing step are dehydrated and then finely crushed to 1 to 5 mm in a crusher,

35) Stir-fry

36) In this step, the finely crushed stalk stem (large) and leaves in the shredding step are put in a fully automatic rotating (cooker) stir-cooker, and the roasting process is performed for 35-40 minutes at a temperature of 250-300 ° C. Through this roasting process, the scent of stalks is completely removed, the coldness of the stalks is converted into a mild one, and the soft and sweet aroma and refreshing taste are obtained.

37) Drying stage

38) In this step, the stir fry stems and leaves are aged for 36 hours at a temperature of 50 ℃ using an ondol dryer.

39) At this time, the dryer to be used is a processed product dryer, which is dried by a far-infrared electric heating method, so that there is no destruction and loss of useful components during the aging drying, and the color of the tea cart is kept unchanged, and can be stored for a long time. Completely dry to ensure

40) Through this aging and drying step, all moisture contained in tea for tea bags is drained.

41) As such, the reason for the aging and drying of the tea with a dryer is to change the color of the tea and keep the tea bag for a long time by natural drying alone. In the process, the useful components of the stalks are largely lost. In the far end, only the ondol method of drying reduces the loss of the useful constituents, and thus, high quality tea bags for high quality sack bags can be obtained.

      1 is a flow chart showing a process for producing a teapot tea bag tea according to the present invention.

Claims (7)

     In the method for manufacturing tea, Trim step of removing the stem and leaves of the stem by collecting the stem and stem (stalk); Washing the trimmed stalk stem (large) and leaves cleanly; After dehydrating the washed stalk stem (large) and leaves, it is prepared by crushing to 1 ~ 5mm size Crushing step; Roasting step to stir the prepared stalk stem (large) and leaves; Drying step of ripening the stir-fry stalk stem (large) and leaves: Tea stalks and leaves, comprising making dried tea bags (1 g for tea cups) 8 g (for water 1 l homes) 70 g (for water 10 l businesses) 600 g (for water 100 l beverage tea production) tea bag tea Tea bag manufacturing method using,       The method of claim 1, The stalk collection process is a stalk stem (large) is a method of manufacturing a tea bag tea produced using the cut by cutting the 2-3 parts of the stem (large) from the leaves and leaves,       The method of claim 1, Method for producing tea bags for tea using stalk stem (large) and leaves, characterized in that finely crushed 1 ~ 5mm using a crusher stem and leaves,       The method of claim 1, The stir fry step, the step of stir-frying the crushed stalk stem (large) and leaves without burning for 35-40 minutes at a temperature of 250 ~ 300 ℃ in a fully automatic rotating (twist) stirr:       The method of claim 1, The drying step, the stir-dried stalk stem (large) and leaves aged for 36 hours at a temperature of 50 ℃ in a far-infrared ondol dryer:       The method of claim 1, The tea bag tea packaging step is to pack the dried tea bag tea bags 1g (for tea cups) 8g (for water 1l home) 70g (for water 10l business) 600g (for water 100l drink tea production) tea bag tea:       The method of claim 1, Garlic tea bag tea, characterized in that produced by any one of claims 1 to 7,

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