KR20110056904A - Composition of mixed herb medicine for leached tea - Google Patents

Abstract

PURPOSE: A medical herb leached tea composition and a producing method thereof are provided to secure the optimum leaching condition of each ingredients by pre-processing the ingredients. CONSTITUTION: A medical herb leached tea composition contains 15~25wt% of angelica gigas nakai, 6~16wt% of cnidium officinale, 5~15wt% of pueraria thunbergiana bentham, 5~15wt% of paeonia lactiflora, 2~12wt% of rehmannia glutinosa var purpurea, 5~15wt% of astragalus membranaceus, 5~10wt% of red ginseng, 2~8wt% of dried rhizomes of zingiber officinale roscoe, 2~8wt% of glycyrrhizae radix, 2~8wt% of cinnamon, and 5~15wt% of jujube.

Description

Composition of mixed herb medicine for leached tea consisting of Dongguk, Cheongung, Kaleun, Peony, Sukjihwang, Astragalus, Red Ginseng, Health, Licorice, Cinnamon and Jujube {Composition of mixed herb medicine for leached tea}

The present invention relates to a herbal mixed leaching tea composition consisting of Angelica, cheonggung, brown root, peony, Sukjihwang, Astragalus, red ginseng, health, licorice, cinnamon and jujube, and more specifically Sukji sulfur, Astragalus, Red ginseng, health, licorice, cinnamon and jujube washed with water, dehydrated, pre-treated, dried; Grinding each dried component; And it relates to a method for producing a herbal mixed leaching tea composition consisting of the step of roasting each of the coarse components, the step of blending the roasted components and herbal mixed leaching tea prepared therefrom.

Recently, various natural herbal ingredients are not only used as therapeutic drugs, but also as main ingredients of various foods or beverages or additives in daily life. One of the methods using these natural herbal ingredients is tea, which generally refers to a product that is processed into beverage after picking the young leaves of the tea tree, but in addition to the roots, stems, leaves or berries of various natural herbal ingredients It has been added to tea or used as an independent tea material, which is commonly referred to as herbal tea.

Herbal teas are manufactured using various natural herbal medicines as a single raw material, or in the form of mixed teas in which several ingredients are mixed. In the case of herbal mixed tea, it is also manufactured by appropriately processing the materials exemplified in the prior art, for example, Korean Patent Application No. 10-1986-1289 "Method of manufacturing herbal powdered tea" is currently used as a herbal material After collecting herbal medicines and drying them completely, the herbal teas are mixed by a certain amount according to the special prescription method, and then pulverized to make a complete powder, and dissolved in a suitable amount in boiling water of 100 ℃ or higher, and then honey is added. Disclosed is a method for preparing powdered tea that can be usually taken as an edible tea.

Meanwhile, for example, as in the Republic of Korea Patent No. 10-0581216 "mixed tea with excellent palatability to remove nicotine" green tea, bellflower, pine needles, persimmon soup, health, three hundred seconds, black beans, licorice, cinnamon, kelp, green It was granulated by using as a main raw material. As a proper blending and additives of each raw material, a mixed tea having increased palatability by adding glucose, health, various herbs, and flavors was also manufactured for a new functional purpose.

Such examples include improving the palatability by mixing a mixture of germinated buckwheat and / or shiitake mushrooms in green tea leaves prepared by a known method in Korean Patent Registration No. 10-0340787, “Mixed Tea Containing Green Tea Leaves and a Manufacturing Method Thereof”. Tea composition and a method of manufacturing the same are disclosed, and the Korean Patent Application No. 10-2008-0010708 "Mixed tea composition with excellent palatability and its manufacturing method" in the tatari buckwheat, the deficiency, oolong tea, There is disclosed a mixed tea composition having excellent palatability as a hot water extract composition of a drinkable raw material such as green tea, roundley, wolfberry, ganoderma lucidum mushroom, chamomile mushroom, chaga, bodhi, ginseng, tangerine, mulberry leaf, persimmon leaf, and triticale .

In the present invention, the natural herbal ingredients known in the prior art reinforcement, weakening constitution improvement and health remedy, and among them, Angelica, Cheongung, Brown root, Peony, Sukjiwang, Astragalus, Red ginseng, health, licorice, cinnamon and jujube, It was intended to prepare a herbal mixed leaching tea composition mixed with these.

Angelica is a medicinal plant mainly cultivated in the highlands of Gangwon-do and Gyeongsang-do, Korea. It has been widely used as a hemoglobin drug for gynecological diseases such as cold syndrome, anemia, thrombotic disorder and psychiatric symptoms for the purpose of hematopoietic and analgesic action. Angelica is a herbaceous plant of 2 to 3 years old belonging to the family of aptaceae (Amaceae, Umbelliferae). Currently, domestically grown Angelica is Angelica gigas Nakai and Angelica acutiloba (S. et Z). Kitagawa), and the Chinese Angelica sinensis (Oliv.) Diels. These Angelica are known to have different kinds of active ingredients depending on their kind. The main components of Angelica gigas are coumarine-based decursin, decursinol angelate, decursinol, nodakenetin, umbelliferon, There are nodakenin, beta-sitosterol, and beta-eudesmol, and the main components of monodonat are bergapten, hydropthalid, and valerofenome ( valerophenome). The main components of Chinese Angelica are butylidenephthalide, ferulic acid, Z-ligustillide, hydropthalid and valerophenome. Known

The method and composition of Korean Patent No. 100749233 Korean Patent No. 100749233 extract and its composition, Korean Patent No. 10-0726006, using polysaccharides as a main ingredient or a bioactive ingredient effective Pharmaceutical composition for inhibiting cancer disease metastasis comprising as a component, Korea Patent Registration No. 10-0746294 Root from dendritic cell activation pharmaceutical composition comprising a polysaccharide derived from Chai tang as an active ingredient, Korea Patent No. 10-0385092 Cultivation, extraction, and analysis methods for producing anticancer active substance decosinol angelate using cultivation are disclosed. Particularly, as a technique for using goji berry in tea, tea containing Korean Angelica Patent No. 10-0371693 Manufacturing method, Korean Patent Application No. 10-2005-0067482 Tea composition, Korean Patent Application No. 10-2000-0009250 There is disclosed a bar herbal tea with herbal materials.

Cheongung (川芎) is a perennial herb belonging to umbelliferae, and in oriental medicine, its root stem is dried and is mainly used for gynecological diseases such as headache, infertility, menstrual irregularities, anemia, tonic, and coldness. The chemical components of the celestial organs include phthalide (cnidilide), neocnidilide, ligustilide, butylphthalide and senkyunolide. It is known that it contains.

Using such a cheongung as the main ingredient, or using a biologically active ingredient, Korean Patent Registration No. 10-0628650 Skin whitening cosmetic composition containing the extract and the root extract as an active ingredient, Republic of Korea Patent No. 10-0534483 Red ginseng , Scalp and hair improvement composition containing sugar, cheongung, neck skin and pandan, Korean Patent No. 10-0587179 Cheongung extract having antihypertensive function, Korean Patent No. 10-0547366 Cheongung extract or fractions separated therefrom A composition for the prevention or treatment of diseases caused by angiogenesis, including the Republic of Korea Patent No. 10-0375921 discloses a method for manufacturing the cheongung jelly, and the like, in particular, as a technique for using the cheongung for cars in Korea Patent Application No. 10-2005 -0067482 Tea composition, Korean Patent Application No. 10-1996-0080802 based on herbal medicine effective for neuralgia Composition and a bar is disclosed a method of manufacturing, the Republic of Korea Patent Application No. 10-1996-0076518 No. medicinal herb tea compositions and methods for their preparation as raw materials, the Republic of Korea Patent Application No. 10-2008-0005192 No. tea composition and a method of manufacturing the same.

Brown root is dried by properly cutting the root of Pueraria thunbergiana BENTHAM, which belongs to the legume (Leguminosae) family, and is also known as dried, dried, dried, and jagal. Eating or drying to drink tea or starch was used for rice cake, porridge, noodles. According to the agreement, it is said that it lowers heat, releases muscles, opens skin, makes sweat, releases poison, quenches thirst and planting, and it has a sweet taste and lowers meridians of stomach. have. In addition, oriental medicine is used for rhinitis, tonsillitis, hangover removal, diabetes, hypertension, coronary arteriosclerosis, angina pectoris, lowering blood pressure, cholesterol inhibition, and several studies have been reported to observe these effects.

As the main component, or the technique using a physiologically active ingredient as the main component, such as the composition of the composition containing the root extract extract excellent in the convergence effect of Korea Patent No. 10-0516447, Republic of Korea Patent No. 10-0201432 Hepatic functional protection health food, Republic of Korea Patent No. 10-0367259 Functional drink containing a root extract and a method of manufacturing the same, Prevention of obesity or hyperlipidemia containing fermented product of the root or extract of Korea The composition for the treatment is disclosed, and in particular, as a technique using the roots in tea, the herbal composition that is effective in diabetic composition of Korea Patent Application No. 10-2005-0067482, and Korea Patent Application No. 10-1996-0080798 Tea composition and its preparation method, the Korean patent application No. 10-1996-0080803 A primary composition and a production method thereof, the Republic of Korea is used as a component of the bar Patent Application No. 10-2004-0063119 tea composition of Puerariae Radix in a natural health tea.

Peony is one of the most important herbal medicines as the root of the real and the same root plant. Herbs are dried roots, and they grow in the shade of trees in the mountains. It is distributed all over Korea, and oriental medicine is collected in March and August and dried in the sun. Alveolar, sheep blood, blood, Ivy, Jitong ) Is used. In oriental medicine, it has been used as astringent easing, Jingyeong, and analgesics, and it has been used as Gyeji Kahwakyuntang. The peony used for medicinal purposes is dried dried roots of Peony, or Peony, which is dried and steamed. As for the product, it is good to have a long rod like a finger that is thick and hard inside. Peonyflorin, arbiflorin, benzoic acid, tannins and other ingredients, Earl has a strong analgesic effect, abdominal pain, limb pain, etc. are used. Antipyretic has a strong effect of diuresis and acid blood and is applied to gynecological diseases. Prescriptions are used in Golden Tang, Peony Licorice Bujatang, Sogunjungtang, Yang blood Pyunggansan, Peony Licorice Tang. It has been observed that Jakgamgamcho-tang increases serum estrogen levels and promotes follicle maturation, which is thought to be due to Peony.

Using such peony as a main ingredient, or using a physiologically active ingredient as a technology for smoking cigarettes using the Republic of Korea Patent No. 10-0684582 peony, Republic of Korea Patent No. 10-0804993 manufacturing method soap using Peony seed extract, registered in Korea Patent No. 10-0893912 Functional cosmetics for wrinkle improvement comprising peony and cheonma extract as active ingredients, Republic of Korea Patent No. 10-0447607 Registration method for extracting resveratrol and its derivative for bone disease isolated from peony seed Patent No. 10-0387994 Processed foods containing peony or nutmeg extract are disclosed, in particular, as a technique for using the peony in tea, Korean Patent Application No. 10-2005-0067482 Tea composition, Korean Patent Application No. 10-2000 -0009250 Korean herbal tea using 8 kinds of herbal materials, Korean Patent No. 10- 0286534, aging delayed antioxidant tea, etc. are disclosed There bars.

Sujijihwang is produced by drying and steaming the yellow root, that is, raw sulfur, and has a sweet taste, bitter taste and warm nature, which is the basic substance for protecting blood and creating life and working. ) Supplements with low back and knees to treat painful symptoms, dysmenorrhea, dizziness, etc., and to blacken the head. In addition, it is effective in tonic and malaise. It is taken when the womb is unstable.

The method of manufacturing the sukji sulfur component microcapsules excellent in long-term stability using technology such as the sulfur content or physiologically active ingredients, Samchil-geun, Sukji-hwang, Ogapi in Korea Patent No. 10-0626358 Mixed herbal medicine extract and composition for the prevention and treatment of arthritis using the same, Republic of Korea Patent No. 10-0680628 Mixed herbal medicine extract of Sukjihwang and Ogapi and osteoporosis prevention and treatment composition using the same, Korea Patent No. 10 -0873998 Anti-danger composition for sunscreen using Sukji sulfur extract as an active ingredient, Republic of Korea Patent No. 10-0776346 Anti-dandruff, anti-dandruff composition containing anti-dandruff mixed herbal extracts, Korean patent No. 10-0776346 No. 10-0443055 discloses a sucrose sulfur composition for preventing obesity, In particular, as a technique for using Sookjihwang in tea, the method of manufacturing granulated Chongmyeong tea using Korea Registered Patent No. 10-0261464 Chongmyeongsamultang, Korea Patent Application No. 10-2000-0042893 Yin Yang, herbal health drink Palbowon And a method for manufacturing the same, a method for preparing granular bogies using Korean Patent No. 10-0261463, Sippeondaebotang raw material, and a method for preparing Korean tea for tea bags, Republic of Korea Patent No. 10-0741488.

Astragalus is a perennial herb belonging to the legume family, which grows in the northern and northern regions of Korea, and is widely cultivated for medicinal purposes. In oriental medicine, its root is mainly used as a medicinal herb. Hepatoprotective, immune-promoting, anticancer, and tonic Efficacy of diuretic effect, and antimicrobial activity, antioxidant activity, a large amount of polyphenols and physiological activity according to the content of isoflavonoid (Isoflavonoid) has been reported.

As a main ingredient or using a bioactive ingredient, the method of manufacturing the Republic of Korea Patent No. 10-0843276 Hwanggi Cheonggukjang, Republic of Korea Patent No. 10-0284657 Osteoporosis treatment agent as an active ingredient, registered in Korea Patent No. 10-0195884 A method for preparing a blood sugar lowering agent composition and astragalus extract containing Astragalus extract, Republic of Korea Patent No. 10-0526404 A composition for preventing cerebral ischemic nerve cell damage comprising astragalus extract, in particular Astragalus As a technique used for tea, the tea composition containing anti-obesity tea composition containing the Korean herbal patent No. 10-0422214, herbal medicine, Korean Patent No. 10-0362511 and the method of manufacturing the same, including the extract of the mulberry young eggplant and herbal medicine, Korean patent application No. 10-2000-0009250 Herbal tea using eight herbal materials have been disclosed.

Red ginseng is light yellow brown or light red ginseng that is dried by steaming without removing the reticulum of reticulum, which is a reticulum, which is also known as ginseng or white ginseng. It has been reported to have indirect effects on sexual behavior or reproductive effects, anti-inflammatory and anti-tumor effects, by acting on excitatory, hematopoietic and hypoglycemic, hepatoprotective, endocrine systems.

As a technique using the red ginseng as a main component, or a bioactive component, a method for preparing a liquid beverage using the red ginseng concentrate of the Republic of Korea Patent No. 10-0390874, Republic of Korea Registered Patent No. 10-0538059 Preparation method of stress-relieving foods containing juice, etc., Korean Patent No. 10-0450061 Novel acid polysaccharide having anti-cancer immunomodulatory effect isolated from red ginseng and anti-cancer immunomodulating composition containing same, Republic of Korea Patent No. 10-0444395 Health supplement foods using a concentrate and a method of manufacturing the same, and the like, in particular, as a technology using red ginseng as a tea, unsweetened sugar by pressure foaming (Korean Patent Application No. 10-2004-0067921) Bio Red Ginseng, Ginseng Leaching Tea, Korean Patent Application No. 10-2004-0047994 Bio Enjoy Red Ginseng Coffee Leaching Tea, Korea Heochulwon the bar has a No. 10-2003-0016557 disclosed diabetes bio leaching ginseng tea composition and a method for manufacturing a patient to use.

Health is the root of dried ginger, Baekgang (白 薑), also known as Kyungang (均 薑). Cold and cold chest and abdomen, painful, full stomach, indigestion, vomiting, diarrhea is effective. It is also used when the vein is weak, the limbs are cold and cold, cold water creates sea water, when breathing is poor, the belly is cold, and dysentery diarrhea occurs. The pharmacological effect promotes secretion of gastric juice, activates intestinal peristalsis, promotes digestion, reduces vomiting, excites the heart, increases blood pressure, and promotes blood circulation. It has anti-inflammatory, analgesic and fungal effects.

Production of rice containing herbal ingredients of Banha Baek-chul Baekchul Cheonma-tang, listed in Dongbobogam, Korea Patent Application No. 10-2004-0100704 by using such health as a main ingredient or using bioactive ingredients Method, Korean Patent Application No. 10-1997-0023614 Fragrance, Korean Patent Application No. 10-2003-0001472 Method of manufacturing gastritis treatment agent obtained by applying natural products (medicinal herbs) to loach culture, Korean Patent Application No. 10-2001-0032196 Huang Huang substitution Cheongsimwon and its manufacturing method, etc. are disclosed, in particular, as a technique for using health in tea, Korean Patent Application No. 10-2005-0092327 Tea Bag manufacturing method for tea bags, Korean Patent Application No. 10-2001-0025172 A composition for beverages containing arc pear scent extract and a preparation method thereof have been disclosed.

Licorice not only makes the stomach of the human body healthy, but also heals the heat and heat of the five intestines, strengthens the musculature, heals various boils and boils, and detoxifies all kinds of herbs. Has the effect of helping the lungs and the activity of detoxification (淸 熱 解毒) is a big herbal medicine. In addition, as well as detoxify the poisoning of various drugs and poisoning of plants, and because of its unique aroma and taste, licorice has been used as a basic useful drug as an indispensable whale. The main components of licorice include sweetener glycerin, flavonoid lycritin, sucrose, glucose, mannitol, and asparagine. In particular, glycyrrhizin is a component that gives licorice a unique sweetness.

As a technique using the licorice as a main component, or a physiologically active ingredient, the composition using the Korean Patent No. 10-0177832, licorice extract, the Republic of Korea Patent No. 10-0201432 liver function protection health based on the root and licorice Food, Republic of Korea Patent No. 10-0772335 Cosmetic composition containing niosom stabilized golden, yellow lotus, licorice, Ogapi extract, U.S. Patent No. 10-0496146 gastritis containing extracts of licorice, turmeric and leaflet A composition for the prevention and treatment of gastric ulcer, and the composition for the treatment and prevention of diseases caused by heavy metal poisoning, including Korean Patent No. 10-0637358 licorice extract or liquirithigenin, in particular the technology using licorice in tea Furnace has been disclosed in the Republic of Korea Patent Registration No. 10-0787633 for improving the function and hangover relieve tea and its manufacturing method.

Cinnamon is a bark of the evergreen tree of the camphor tree and grows in southern China and Vietnam. Cinnamon is the bark of an arbor tree, branch is its branch, and broiler is the thick bark, and gyesim means the dried bark of an old tree. Cinnamon contains 1 ~ 3.4% of essential oils (75 ~ 90% of cinnamon aldehyde, cinnamic aldehyde), 2 ~ 3% of tannins, mucus, carbohydrates, etc. It is said to have high essential oil content in trees grown for 5-6 years. Cinnamon has been used in a variety of ways, including antiperspirants, antipyretics, and analgesics, as well as flavors in foodstuffs. In addition, it is known that there is an antiseptic effect to promote intestinal peristalsis and inhibit abnormal fermentation of the intestine, but the specific mechanism is not known. In addition, cinnamon has been anticipated to have an effect of promoting immunity as a herbal medicine for people with weak constitutions and blood donors since ancient times.

Using cinnamon as a main ingredient or a method using a bioactive ingredient, Korean Patent Application No. 10-1995-0015450 Method of manufacturing fertilized fruit using a heated subscription extract of cinnamon, Korea Patent Registration No. 10-0213897 Cinnamon-derived derivative derived from cinnamon having development inhibitory activity and a method for preparing the same, and a composition containing the same, an antifungal and insecticide composition containing cinnamon extract, Korean Patent Application No. 10-0489267 Oral hygiene composition containing nanoparticles cinnamon extract, Korean Patent Application No. 10-2008-7026012 Extract and method comprising a cinnamon species, Korean Patent No. 10-0842053 Cinnamon extract containing as an active ingredient The composition for improving the intestinal flora and immunity is disclosed. Korean Patent Application No. 10-0869443 Composition for lowering blood sugar comprising mulberry leaf, cinnamon and grape seed extract, Republic of Korea Patent Application No. 10-2005-0067482 tea composition, Republic of Korea Patent No. 10-0724121 Raw tea leaves and herbal medicine Tram and a method for manufacturing the same have been disclosed.

Jujube is the fruit of jujube tree, also known as crude (棗) or wood wheat (木 蜜). The surface is reddish brown, elliptical, 1.5 ~ 2.5cm long, and ripe when red. Fruits are not only raw, but also dried and harvested. They are used as sweets, dishes and medicinal products as dry fruits. As described in oriental medicine pharmacy, such as consent relief, medicine odor, anti-emergency medicine, etc., it has high sugar content, excellent flavor, and excellent shelf life when dried in an appropriate state. It has been widely used as a material for various private herbal therapies. Jujube in oriental medicine has the effects of anti-aging, strengthening of internal organs, improving nervous breakdown, treating anemia, anorexia, skin shine, etc., and neutralizing toxicity as well as gently harmonizing the sudden action of strong medicinal herbs in herbal medicine. It is known to be effective.

Using the jujube as a main ingredient, or using a bioactive ingredient as a technology using the Republic of Korea Patent No. 10-0174811 jujube puree manufacturing method and jujube drink production using jujube puree, Republic of Korea Patent No. 10-0258582 jujube extract A composition for lowering blood pressure, a composition for inhibiting cholesterol lowering and cholesterol ester transfer protein including jujube extract No. 10-0258583 jujube extract, Korea Patent No. 10-0559489 jujube extract and a compound separated therefrom as an active ingredient Anticancer agent and cancer metastasis inhibitor, Republic of Korea Patent No. 10-0922606 To prevent the ischemic cerebrovascular disease containing jujube powder and jujube seed extract, manufacturing method, Korea Patent No. 10-0757207 jujube extract as an active ingredient And therapeutic compositions are disclosed, in particular using jujube in tea The technology includes Korean Patent Application No. 10-1995-0013133 Jujube Tea Manufacturing Method, Korean Patent Application No. 10-1999-0002990 Honey Jujube Health Drink Manufacturing Method, Korean Patent Application No. 10-1997-0052415 Jujube, manufacturing method of beverages based on sulfur content, Korean Patent Application No. 10-2007-0116402 Jujube mushroom leaching tea composition and its manufacturing method, Korean Patent Application No. 10-2007-0140507 lactic acid bacteria, yeast mixed fermented jujube leaf tea, etc. This has been disclosed.

On the other hand, in the manufacture of herbal tea, the herbal material is usually extracted by using a herbal bath for a long time to manufacture, but in this case undesired problems such as the destruction of the pharmacological components due to the long-term heat treatment, such as thermal modifications are produced have. In addition, in the case of drinking by leaching the hot water by dividing the herbal material, there is a problem that the extraction yield is low in the short term, and also it is difficult to extract each material at the same time enough at the same time.

Therefore, the inventors of the present invention, using herbal extracts selected from natural herbal ingredients known as reinforcing, weakening constitution and health remedy, cheongguk, brown root, peony, sagejiku, astragalus, red ginseng, health, licorice, cinnamon and jujube In manufacturing, in order to make it easy to drink by leaching in hot water for a short time, after careful research to establish the optimal leaching characteristics of herbal mixed leaching tea composition, herbal mixed leaching tea having optimal leaching characteristics through the individual pretreatment of each component Was prepared and led to the present invention.

Therefore, the object of the present invention is the pretreatment of selected Angelica, Cheongung, Brown root, Peony, Sukjiwang, Astragalus, Red Ginseng, Health, Licorice, Cinnamon and Jujube under optimal conditions selected from natural herbal ingredients known as energy reinforcement, weakness improvement and health remedy It is thereby to provide a method for producing a herbal mixed leaching tea composition is optimized leaching properties of each component.

In addition, another object of the present invention is to provide a herbal mixed leach tea composition consisting of Angelica, cheonggung, brown root, peony, Sukjiwang, Astragalus, red ginseng, health, licorice, cinnamon and jujube prepared by the above method.

The purpose of the present invention as described above is to mix and mix each raw material of Angelica, Cheungung, Cheolgeun, Peony, Sukjiwang, Astragalus, Red Ginseng, Health, Licorice, Cinnamon and Jujube, which are raw materials of the herbal mixed leaching tea composition according to the present invention, After pretreatment at the optimum conditions, and blended in an optimum ratio to produce a herbal mixed leaching tea composition, compared to the herbal mixed leaching tea composition of the same ingredient prepared without pretreatment, the leaching time of the herbal mixed leaching tea composition according to the present invention is shortened It was achieved by confirming that the best sensory performance can be exhibited.

The present invention provides a method of producing a herbal mixed leaching tea composition consisting of Angelica, Cheongung, Brown root, Peony, Sukjiwang, Astragalus, Red Ginseng, Health, Licorice, Cinnamon and Jujube.

The method according to the present invention comprises the steps of washing the water, dehydration, pretreatment, and drying of the Angelica ulcer, Cheongung, Brown root, Peony, Sukjiwang, Astragalus, Red Ginseng, Health, Licorice, Cinnamon and Jujube, respectively; Grinding each dried component; And stir- ing each of the coarse components, and combining the roasted components (part of the coarse processing after the roasting).

In the present invention, the Angelica, cheonggung, brown root, peony, peony, sulfur, red ginseng, health, licorice, cinnamon and jujube are washed with water, dehydrated, and then dehydrated at 50 to 70 ° C for 18 to 30 hours, preferably Dry at 55 ° C. for 24 hours.

At this time, the Angelica, Cheongung and Peony are dipped in 10% shochu or sake or makgeolli for 1 to 5 hours at a ratio of 1: 2 to 2: 1, preferably at a ratio of 1: 1 for 3 hours, and then dried. can do.

 Astragalus and licorice may be dried after dipping in 25% honey water for 1 to 5 hours at a ratio of 1: 2 to 2: 1, preferably at a ratio of 1: 1 for 3 hours.

Sukji sulfur can be dried for 18 to 30 hours at 50 to 70 ℃, preferably 55 ℃ 24 hours after freeze-drying or hot air drying, preferably hot air drying the nine-pack nine raw materials.

Health, cinnamon and jujube can be washed with water, dehydrated and dried for 18 to 30 hours at 50-70 ° C., preferably at 55 ° C. for 24 hours.

Brown root and red ginseng use the dried product as it is.

In the present invention, in the granulation of the dried components, the Angelica is roasted for 5 to 15 minutes at 80 to 100 ℃, preferably at 90 ℃ for 10 minutes after the coarse, the roots are coarsely 120 to 120 Stir-fry for 20 to 50 minutes at 180 ° C., preferably for 30 minutes at 150 ° C., and health and astragalus, licorice and cinnamon are coarsely and then for 20 to 50 minutes at 100 to 150 ° C., preferably at 130 ° C. Stir-fry for 30 minutes, cheonggung and then roasted for 30 minutes at 70 ℃, Peony after coarse and roasted for 40 minutes at 130 ℃, and ripening sulfur after roasting for 10 minutes at 100 ℃ The red ginseng is then roasted and roasted at 120 ° C. for 30 minutes, and the jujube is roasted at 100 ° C. for 20 minutes, then coarsely roasted at 100 ° C. for 20 minutes.

Through the individual roasting treatment as described above it can effectively improve the leaching properties.

In the present invention, the powdered Angelica, Cheongung, Cheolgung, Peony, Peony, Sukjihwang, Astragalus, Red Ginseng, Health, Licorice, Cinnamon and Jujube is 15 to 25% by weight, Angelica 6 to 16% by weight, 5 to 15 5% to 15% by weight, Peony 5 to 15%, Sukji sulfur 2 to 12%, Astragalus 5 to 15%, Red ginseng 5 to 10%, Health 2 to 8%, Licorice 2 to 8%, Cinnamon 2 to 8% % And jujube 5 to 15% by weight.

From this, the present invention is also 15 to 25% by weight, 6 to 16% by weight, 5 to 15% by weight, 5 to 15% by weight, peony 5 to 15% by weight, 2 to 12% by weight of Sukji, 5 to 15% by weight, red ginseng 5 To 10% by weight, health 2 to 8% by weight, licorice 2 to 8% by weight, cinnamon 2 to 8% by weight and jujube 5 to 15% by weight to provide a herbal mixed leach tea composition.

Herbal mixed leaching tea composition according to the present invention may be put into a certain container and commercialized, and used by removing a predetermined amount, or may be packaged in a tea bag by a predetermined amount and commercialized.

In the case of the herbal mixed leaching tea prepared according to the method of the present invention as described above, compared to the tea prepared without pretreatment with the same material, it was confirmed that the leaching effect in a short period of time, and also excellent in terms of palatability.

The herbal mixed leach tea composition according to the present invention can be prepared by pretreating and mixing each raw material to the optimum conditions to establish the optimum leaching conditions, to provide a herbal mixed leach tea composition having an optimum palatability by leaching the useful components of each component in a short time. It has an effect.

Hereinafter, preferred embodiments of the present invention will be described in more detail with reference to Examples. However, the scope of the present invention is not limited to these examples.

Example 1 Preparation of Mixed Herbal Tea Composition

In this example, a mixed herbal tea composition was prepared according to the composition shown in Table 1 below.

TABLE 1

Composition of Mixed Herbal Tea Composition

ingredient Composition ratio (wt%) Donkey 20 Cheongung 11 Rooting 10 Peony 10 Hungjiwang 7 Hwanggi 10 Red ginseng 7 health 5 licorice 5 cinnamon 5 Jujube 10 synthesis 100

First, all the above raw materials were washed with water, dehydrated and dried at 55 ° C. for 24 hours. At this time, the Angelica and Peony were purchased in a cut state, soaked in 10% soju or sake, or Makgeolli at a ratio of 1: 1 for 3 hours, and dried at 55 ° C. for 24 hours. 10% shochu or sake, or Makgeolli was prepared by mixing 9L of water with 1L of soju or sake. The Cheongung was purchased in a cut state, and over-breasted in running water for 40 hours, and then dipped in 10% soju or sake or Makgeolli for 1 hour at a ratio of 1: 1, and dried at 55 ° C for 24 hours.

Astragalus and licorice were soaked in 25% honey water for 1 to 5 hours at a ratio of 1: 2 to 2: 1, preferably at a ratio of 1: 1, and then dried at 55 ° C. for 24 hours. 25% honey water was prepared by mixing 4.5 L of water with 1.5 kg of acacia honey.

Sukjihwang was dried for 24 hours at 55 ° C after hot air drying 9 packs of 9-packed raw materials, and health and cinnamon were washed with water, dehydrated, dried at 55 ° C for 24 hours, and dates were washed with water, and dehydrated. After removing and sliced to about 1 to 1.5mm and dried at 55 ℃ 24 hours. Brown root and red ginseng use the dried product as it is.

Subsequently, each of the dried ingredients was coagulated. The Angelica is roasted and roasted for 10 minutes at 90 ° C, and the root is roasted for 30 minutes at 150 ° C. For health and astragalus, licorice and cinnamon are roasted and roasted for 30 minutes at 130 ° C. , After preparing the cheongung and roasting for 30 minutes at 70 ℃, peony after roasting for 40 minutes at 130 ℃, after ripening sulfur and roasted for 10 minutes at 100 ℃, red ginseng After roasting for 30 minutes at 120 ℃, jujube roasted for 20 minutes at 100 ℃, then coarsely roasted for 20 minutes at 100 ℃.

The roasted Angelica, cheonggung, brown root, peony, sage goji, astragalus, red ginseng, health, licorice, cinnamon and jujube, respectively, according to the combination ratio of Table 1, Angelica 200g, cheonggung 110g, reed 100g, peony 100g, sage 70g, 100g 70 g of red ginseng, 50 g of health, 50 g of licorice, 50 g of cinnamon and 100 g of jujube were finally mixed to prepare a herbal mixed leaching tea composition.

On the other hand, each of the components were washed with water and then shaded, and dried without these pretreatment to prepare a herbal mixed leaching tea composition with the composition of Table 1 was used as a control.

The herbal mixed leaching tea composition and the control composition according to the present invention were packed in tea bags each 10g.

Experimental Example 1: Evaluation of the color change of the leaching tea of the mixed herbal tea composition

In this experimental example, the color change during leaching of the herbal mixed leaching tea according to the present invention was evaluated. The herbal mixed leaching tea composition tea bag and the control tea bag according to the present invention prepared in Example 1 were immersed in 100 mL of hot water at 80 ° C., respectively, and the color change of the tea was visually observed. As a result of the color observation, about 2 minutes after the start of the test, the color of the herbal mixed leaching tea according to the present invention reached the final color of dark brown and there was no color change. On the contrary, the control group showed no change of color even after 2 minutes of the test. It was not visible and there was little color change about 3 minutes after the start of the test. From this it can be seen that in the preparation of the herbal mixed leaching tea according to the present invention, the optimum leaching conditions were formed by pretreatment as in each component Example 1.

Experimental Example 2: Sensory evaluation of the mixed herbal tea composition

Sensory evaluation was performed using the tea bag of the herbal mixed leaching tea composition and the control composition according to the present invention prepared in Example 1.

The sensory evaluation was conducted on 3 TJ Natural Researchers and 12 general staff members and a total of 15 people. The items of sensory evaluation were conducted in three categories: flavor, color, and general preference. Sensory evaluation was based on a total of 10 points. Two points were the worst and ten points were the best. Each tea bag sample was stored at room temperature, and leached in hot water at 80 ° C. for 3 minutes immediately before sensory evaluation. Each sample was marked with A (experimental group) and B (control group). The results of the sensory evaluation are shown in Table 2 below.

TABLE 2

Sensory Evaluation Results of Oriental Mixed Leach Teas

Experimental group Control group zest 8 6 Flavor 9 5 Color 8 7 Comprehensive likelihood 8 6

As shown in the results of Table 2, the herbal blend leaching tea composition according to the present invention prepared by mixing each component pretreated as in Example 1 is superior in flavor, flavor, color and overall preference as compared to the control group not pretreated. And it was found.

Claims (3)

Donkey, Cheongung, Kaleuneun, Peony, Sukjihwang, Astragalus, Red Ginseng, Health, Licorice, Cinnamon and Jujube, washed with water, dehydrated and dried at 50-70 ° C. for 18-30 hours, The donkey, Cheongung and Peony are cut and washed with water, dehydrated, and then dipped in 10% soju or sake or makgeolli at a ratio of 1: 2 to 2: 1 for 1 to 5 hours, and then dried and dried. Washing with water, dehydrating and immersing in 25% honey water at a ratio of 1: 2 to 2: 1 for 1 to 5 hours, followed by drying; Grinding each dried component; Roasting the powdered Angelica, Cheongung, Brown root, Peony, Sukjiwang, Astragalus, Red ginseng, health, licorice, cinnamon and jujube, the jujube stir-fry, then chopped and fried again; And Blending the coarsely and sautéed Angelica, cheonggung, keungeum, peony, peony, huangji, red ginseng, health, licorice, cinnamon and jujube Method of producing a herbal mixed leaching tea composition consisting of. The method according to claim 1, wherein in the granulation step of the dried ingredients, the Angelica is roasted and roasted for 10 minutes at 90 ℃, the brown root is roasted for 30 minutes at 150 ℃, health and Astragalus, licorice and After cinnamon, roasted for 30 minutes at 130 ° C, cheonggung is roasted for 30 minutes at 70 ° C, and then peony is roasted for 40 minutes at 130 ° C. Roasted for 10 minutes at 100 ℃, red ginseng and then roasted for 30 minutes at 120 ℃, jujube roasted for 20 minutes at 100 ℃, then coarsely roasted for 20 minutes at 100 ℃ Method for producing a herbal mixed leaching tea composition, characterized in that. 15 to 25% by weight, Angelica 6 to 16% by weight, 5 to 15% by weight, 5 to 15% by weight, 5 to 15% by weight, 2 to 12% by weight of sucrose and 5 to 15% by weight, prepared by the method according to claim 1 Herbal mixed leaching tea composition consisting of 5% to 10% red ginseng, 2 to 8% health, 2 to 8% licorice, 2 to 8% cinnamon and 5 to 15% jujube.