KR20100027820A - Manufacturing method for chrysanthemum shikhye using chrysanthemum tea - Google Patents

Abstract

PURPOSE: A method for manufacturing sweet rice drink(Sikhye) with a wild chrysanthemum is provided to improve tastes and flavors of the sweet rice drink while maintaining original tastes of the sweet rice drink by spraying and bamboo salt water on the wild chrysanthemum. CONSTITUTION: A method for manufacturing sweet rice drink(Sikhye) with a wild chrysanthemum comprises the following steps: harvesting the wild chrysanthemum; drying the wild chrysanthemum with hot wind; drying the dried wild chrysanthemum with far infrared rays; spraying bamboo salt water on the dried wild chrysanthemum; manufacturing wild chrysanthemum tea by drying the aged flowers; boiling the chrysanthemum tea in water; and fermenting the boiled chrysanthemum tea with malt in 60~70°C for 4 ~ 6 hours.

Description

Method of manufacturing wild chrysanthemum Sikhye using wild chrysanthemum tea {MANUFACTURING METHOD FOR CHRYSANTHEMUM SHIKHYE USING CHRYSANTHEMUM TEA}

The present invention is to harvest the petals of wild chrysanthemum bloomed, the first drying step of drying the petals with hot air, the second drying step of drying the primary dried petals in far infrared, the second dried petals After mixing the bamboo salt in the ripening step of aging for 24 hours at 00 ~ 00 ℃, the wild chrysanthemum tea prepared by the third drying step of drying the matured petals in ocher ondol room boil water and boil the tea water, It is characterized in that it comprises the step of fermenting for 4 hours at 60 ~ 70 ℃ by mixing the soaked rice and pour the soaked rice and the soaked tea.

Recently, due to the improvement of culture level according to economic development, interest in food and drink for health is rapidly increasing, and food using traditional methods is developed by using native plants growing in our fields.

In our fields and mountains, a variety of plants grow natively, and among them, edible plants have been used for food or medicine.

Meanwhile, there have been fermented foods using our own fermentation technology such as soy sauce, red pepper paste, and soybean paste, but traditional fermented beverages have not been developed in various ways. It is becoming.

However, our unique beverages were not developed properly, so they were pushed to carbonated drinks, ionic beverages, and dairy products. Recently, various beverages using leaves, roots, flowers, fruits, etc. Although it is being developed, most of them are mixed extract drinks or tea drinks.

Therefore, there was a limit in satisfying the needs of consumers who pursue various types of tastes and products, and because it grows around us, there is a need to develop new functional drinks that are easily obtained and beneficial to health.

The purpose of the present invention is to add wild chrysanthemum to Sikhye to preserve the active ingredient contained in wild chrysanthemum and to provide functional Sikhye with the taste and aroma of wild chrysanthemum, to provide a traditional taste and healthy wild chrysanthemum Sikhye.

In addition, the purpose is to provide a wild chrysanthemum Sikhye that anyone can enjoy by smoothing the bitter taste of wild chrysanthemum to the sweet taste of Sikhye.

In addition, the purpose is to provide an increase in farm income by cultivating wild chrysanthemum that can be edible and manufactured and sold as well as tea or ornamental and added to Sikhye.

The present invention is the step of harvesting the flowers of wild chrysanthemum bloomed, the first drying step of drying the flowers with hot air, the second drying step of drying the primary dried flowers in far infrared, bamboo brine to the second dried flowers Spraying, characterized in that it comprises a third drying step of drying the aged flowers in ocher ondol room.

In addition, boiling the tea by putting the wild chrysanthemum tea in water to boil the tea, and the fermented tea at 60-70 ℃ for 4 to 6 hours by mixing the rice cooked by pouring the soaked tea and soaked malt. It is characterized by.

In addition, the wild chrysanthemum tea put in the water in the step of boiling the tea is characterized in that 1 to 5 parts by weight based on 100 parts by weight of water.

The present invention has the effect that by adding wild chrysanthemum to Sikhye, which is a traditional drink, it can provide wild chrysanthemum Sikhye while maintaining the efficacy of the active ingredient contained in wild chrysanthemum while preserving the taste and aroma of wild chrysanthemum.

In addition, the bitter taste of wild chrysanthemum is purified to the sweet taste of malt has the effect that it can provide wild chrysanthemum Sikhye can be easily ingested by anyone.

Hereinafter, the manufacturing method of wild chrysanthemum Sikhye using the wild chrysanthemum tea of the present invention will be described in detail.

Wild chrysanthemum (also known as Guilcho, Seonmocho, Gujeolcho) is a dicotyledonous plant that is a perennial herb of the genus Asteraceae, which grows mainly in the foothills of Korea, Japan, China, and Siberia. From September to November, the heads of 4-6 cm in diameter, white, red, yellow, etc., bloom one by one, and use the flower or stem for flowering.

In addition, wild chrysanthemum has a sweet and bitter taste, and in oriental medicine, it protects the body warmly and is effective in gynecological diseases such as dysmenorrhea, coldness and infertility, and the effects of anti-digestive effect such as gastrointestinal diseases such as indigestion, headache and toothache. There is this.

In particular, the blooming wild chrysanthemum flowers are mainly produced by tea, and in the present invention, after harvesting the blooming wild chrysanthemum flowers and preparing them as tea, the wild chrysanthemum Sikhye is produced by brewing them with tea.

The wild chrysanthemum flowers are harvested and dried in September and November, when the wild chrysanthemum flowers bloom.

Dust or foreign matter may be caught on the surface of the harvested wild chrysanthemum flower, dropping it by wind, and firstly dried in a hot air dryer for 24 hours to remove moisture and bacteria on the surface.

The wild chrysanthemum flowers firstly dried in the hot air dryer are secondly dried in the far-infrared dryer, and the long-wavelength far infrared rays are radiated to the surface and inside of the dried wild chrysanthemum flowers to remove the toxic odor contained in the flowers, and dried wild chrysanthemums. It prevents mold growth and dehumidification of flowers to prevent deterioration of active ingredients in wild chrysanthemum flowers.

Therefore, the second infrared drying by drying for 24 hours in the far infrared dryer.

The wild chrysanthemum flower dried in the far-infrared dryer prevents the petals of wild chrysanthemum from falling into a single sheet, and sprays bamboo brine evenly to the wild chrysanthemum flower in order to detoxify the toxic substances contained in the wild chrysanthemum flower.

The bamboo brine is prepared by mixing 0.5 to 1.5 parts by weight of bamboo salt with respect to 100 parts by weight of water, but when mixed with the above, it is preferable not to mix a large amount because it changes to meet the aroma of wild chrysanthemum flowers.

Therefore, the dried wild chrysanthemum flowers 90 to 80% by weight of bamboo brine 10 to 20% by weight to be evenly sprayed on the wild chrysanthemum flowers.

Bamboo salt has effects such as detoxification, sterilization, anti-inflammatory, blood donation, and purification, maximizing the effect of the unique ingredients contained in wild chrysanthemum flowers with far-infrared radiation.

The wild chrysanthemum flower sprayed with bamboo brine was dried for 36 hours in an ocher ondol room, and the wild chrysanthemum flowers were dried by tertiary drying in the ocher ondol room to prepare wild chrysanthemum tea.

Water is poured into the wild chrysanthemum tea, and tea is made by mixing 1 to 5 parts by weight of wild chrysanthemum tea with respect to 100 parts by weight of water.

If you drink the wild chrysanthemum flowers with tea, you can usually drink up to 2-3 times, you do not have to use a large amount of wild chrysanthemum flowers. If you use more than that, the taste and fragrance of the wild chrysanthemum flowers are inconvenient to drink.

Boil the wild chrysanthemum flower to boil the tea while boiling so that the active ingredient contained in the wild chrysanthemum flower is sufficiently uplifted with water.

At this time, if you boil too long, the fragrance becomes dark, so it is inconvenient to drink as a beverage, it is preferable to boil the tea for 3 minutes at 100 ℃.

The glutinous rice is made by mixing 45-55% by weight of the tea and 34-55% by weight of soaked glutinous rice.

When the flavor of wild chrysanthemum flowers in the glutinous rice to drink Sikhye, you can eat the active ingredient of wild chrysanthemum flowers while feeling the taste and aroma of wild chrysanthemum flowers in the rice grains when drinking Sikhye even in the grain of rice.

In fermenting malt with fermented glutinous rice, the malted malt is used by using the soaked tea. The malt contains the active ingredient of wild chrysanthemum flower while preserving the taste and aroma of wild chrysanthemum flowers.

Therefore, the malt water is mixed by mixing 60-40 wt% of tea water with 30-40 wt% of malt.

Mix 15-15 parts by weight of glutinous rice with respect to 100 parts by weight of the malt and fermented at 60-70 ° C. for 4 hours to 6 hours. When glutinous rice starts to float, it is boiled at 100 ° C. by using a low heat to prepare Sikhye. This process is similar to a normal Sikhye manufacturing process.

In addition, Sikhye contains the taste, aroma, and active ingredients of wild chrysanthemum flowers can add functionality to the existing Sikhye can help health.

The present invention has been described for the production method of wild chrysanthemum Sikhye using the tea produced by harvesting the blooming wild chrysanthemum flowers, even if the wild chrysanthemum flowers can be produced wild chrysanthemum Sikhye using leaves or stems of wild chrysanthemum have.

Example

Wild chrysanthemum petals are harvested and dried in September to November, when the flowers of the wild chrysanthemum bloom.

The harvested wild chrysanthemum flowers are dried in a hot air dryer for 24 hours.

The wild chrysanthemum flower dried in the hot air dryer is dried for 24 hours in a far-infrared dryer for secondary drying.

To 500 g of the second dried wild chrysanthemum flower, 50 ml of bamboo brine diluted 5 g of bamboo salt in 50 g of water is sprayed evenly on the wild chrysanthemum flower.

The wild chrysanthemum flower sprayed with the bamboo brine is dried 3 times for 36 hours in an ocher ondol room to prepare wild chrysanthemum tea.

500 g of the wild chrysanthemum tea was put into 24 L of water to boil the tea. At this time, the tea was boiled while boiling at 100 ° C. for 3 minutes.

On the other hand, pour 4 liters of the soaked tea in 4kg of glutinous rice soaked to make glutinous rice.

To make the malt by mixing 8kg of malt in 8 liters of the soaked tea, 4kg of glutinous rice is mixed with the malt, fermented at 65 ° C for 4 hours, and then boiled for 1 hour at low heat to prepare Sikhye. .

Wild chrysanthemum Sikhye prepared as described above contains the active ingredient of wild chrysanthemum flowers can be used as a functional drink for health as it can manufacture Sikhye can enjoy the flavor with the active ingredient of wild chrysanthemum flowers.

Claims (3)

Harvesting the flowers of the wild chrysanthemum; A primary drying step of drying the flowers with hot air; A second drying step of drying the first dried flowers in far infrared rays; Spraying bamboo brine to the second dried flowers; Tertiary drying step of drying the aged flowers in an ocher ondol room; Wild chrysanthemum tea manufacturing method comprising a. Putting the wild chrysanthemum tea prepared by the wild chrysanthemum tea manufacturing method of claim 1 into water to boil the tea water; Pouring the boiled tea and mixing the cooked rice with the soaked malt to ferment at 60-70 ° C. for 4-6 hours; Wild chrysanthemum Sikhye manufacturing method using wild chrysanthemum tea, characterized in that it comprises a. The wild chrysanthemum Sikhye manufacturing method using wild chrysanthemum tea, characterized in that 1 to 5 parts by weight based on 100 parts by weight of water.