KR20110058220A - A reed teas and the method of preparing them - Google Patents

Abstract

PURPOSE: Phragmites communis tea and a producing method thereof are provided to reduce the unique smell, flavor, and taste of phragmites communis, and to minimize the loss of useful components of the phragmites communis. CONSTITUTION: A producing method of phragmites communis tea comprises the following steps: collecting roots, leaves, stems, or flowers of phragmites communis, and washing; cutting the washed phragmites communis, and cutting into 1.8~2.4cm; washing the cut phragmites communis, and drying for 12~24hours at 50~60deg C: dipping the dried phragmites communis in yellow soil water for 30minutes~2hours, and dehydrating for 4~6minutes; cutting the dehydrated phragmites communis, and aging for 1~7days at 25~50deg C in a yellow soil drying chamber; roasting the aged phragmites communis for 20minutes~1hour at 40~60deg C; and packing the roasted phragmites communis with dried radish.

Description

A reed teas and the method of preparing them

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a reed tea and a method for manufacturing the same, and to easily drink a reed tea, which has been difficult to drink due to conventional plowing by drying and agitating using jizosu and ocher.

Reeds are perennial plants commonly found in Korean ponds and streams, called root stems, stems, leaves, and old flowers. Reed's rhizomes include coixol and proteins, fats, carbohydrates, asparagine and sugars, and some alkaloids. Reed leaves contain ascorbic acid 100 ~ 200mg%, reed sprouts contain ascorbic acid 300 ~ 500mg%, fresh starch contains carotene 3.3 ~ 5.2mg%. Therefore, reeds have been known to be used to clean the lungs and antipyretic effect in the folklore, to cool the lungs, to keep the stomach healthy, to quench thirst, and to treat anti-inflammatory, and to dry the reed roots. Boiled and drinking with reed tea. However, in the case of drinking in this way reeds and fishy peculiar to the reeds still remain in the reed car has a problem that is very difficult to drink in the case of weak stomach.

Regarding the manufacturing method of the reed tea, Republic of Korea Patent No. 0879200 is a thickening process to increase the cut and washed reed leaves and roots with steam of 120kgf / cm ² for 1 to 3 minutes, and to cool it for 3 minutes by cold air drying ; A drying step of drying the increased reed leaves and roots at a hot air temperature of 40 to 60 ° C. for 40 to 50 minutes; A bibim process of rubbing the dried reed leaves and roots at room temperature for 35 to 45 minutes; A first step of squeezing the grated reed leaves and roots at 40 ° C. for 20 minutes, followed by a second step of raising the temperature to 70 to 90 ° C. for 30 minutes; Disclosed is a method of manufacturing a reed tea comprising a fragrance process for cooling the packaged after the treated reed leaves and roots at 70 ~ 80 ℃ for 40 to 50 minutes. However, the disclosed method requires various processes such as thickening, drying, bibeaming, secondary wetting and flavoring, and thus, the process is complicated and the productivity is low. Particularly, the method described above is contained in reeds by thickening and non-beaming. There is a big problem that the loss of useful ingredients is likely to occur.

Accordingly, the present inventors have tried to develop a reed car that minimizes the loss of odors and odors and minimizes the loss of useful components while simplifying the process, while inhibiting drinking such as green and fishy smells, and as a result, the present invention has been completed.

It is an object of the present invention to provide a method for producing a reed tea that removes off-flavors and nutrients that inhibit drinking, such as green and fishy, and minimizes the loss of useful components by using reed roots, leaves and / or stems of reeds. will be.

In one aspect, the present invention relates to a method for producing reed tea, specifically

(a) harvesting and washing any one or more of reed roots, leaves, stems and flowers;

(b) cutting the reeds of (a) to a size of 1.8 to 2.4 cm and washing it again;

(c) drying the reeds of (b) at a water content of 20 to 30% at 50 to 60 ° C. for 12 to 24 hours;

(d) immersing the reed of (c) in jijangsu for 30 minutes to 2 hours and then dehydrating for 4 to 6 minutes;

(e) cutting the reeds of (d) into 1 to 3 mm in size;

(f) aging the reed of (e) in an ocher drying chamber at 25 to 50 ° C. so that the water content is 20% or less for 1 to 7 days;

(g) stirring the reeds of (f) at 40 to 60 ° C. for 20 minutes to 1 hour; And

(h) relates to a reed car manufacturing method comprising the step of packing the reeds of (g).

The reed tea of the present invention is produced by any one or more of reed roots, leaves, stems and flowers. Preferably the reed tea of the present invention contains at least 50%, preferably at least 60%, of the reed roots in the total weight of the reed tea. In addition, the root of the reed is collected in October and April because it is excellent in nutrition and flavor, it is preferable to collect within the period, and the leaves, stems and flowers are collected between April and October is nutrition and Since it is excellent in flavor etc., it is preferable to collect | collect within the said period. Due to the difference in the sampling time it can be used at a necessary time by refrigerated before packing after the process as described above.

The collected reeds are immediately washed first. The washing is preferably made in lukewarm water of 15 to 25 ℃, to remove foreign substances such as mud and worms attached to the collected reeds.

After the washing, the reeds are cut to a size of 1.8 to 2.4 cm, preferably 1.8 to 2.1 cm. This cutting uses a conventional cutter. After the cleavage it is again washed twice with lukewarm water at 15-25 ° C. By this second wash, all the mud or foreign matter not removed in the first wash is removed, thereby making it possible to manufacture a clean reed.

The reeds completed by the second wash are dried at 50 to 60 ° C. for 12 to 24 hours to have a water content of 20 to 30%. If the moisture content after drying is outside the above range, there is a problem that the effect by the Jijisu immersion process and the maturation process in the ocher drying chamber, that is, the odor removal effect such as a putty or fishy band, does not occur sufficiently. Such drying may be carried out using a drying method conventionally performed in the art, for example, a hot air dryer or an electric dryer.

Next, the dried reeds are immersed in Jijisu. The immersion is carried out for 30 minutes to 2 hours, preferably 50 minutes to 1 hour 10 minutes. The jijisu is used as a jijisu prepared by a conventional method 0.5-1.5L jijisu per kg of reeds, preferably 0.8-1.2L. If the amount of jizo water is less than the above amount, it is insufficient to see the effects of jiji water, and if it is high, the usage of the above range is appropriate since the reed is more likely to decay.

Take out the reeds soaked in Jijangsu and dehydrate them. The dehydration uses a conventional dehydrator so that the moisture content of the reed is 40 to 70%, preferably 50 to 60%. If the water content is outside the above range, the aging process, which is the next process, may not be performed smoothly. That is, when the moisture content is less than 40%, there is a problem that the aging time is long, and when the moisture content exceeds 70%, there is a problem that the reeds rot during the aging process.

The reed immersed and dehydrated in the jijangsu is cut into 1 to 3 mm size, preferably about 2 mm size using a shredder. If the size is within the range there is an advantage that the reed is finely aged for a suitable time in the aging process evenly.

Next, the chopped reeds are kept in a loess drying chamber at a temperature of 25 to 50 ° C., preferably 25 to 30 ° C. for 1 to 7 days, preferably 1 to 5 days, more preferably 2 to 5 days. The moisture content is 20% or less, preferably 15% or less, more preferably 12% or less.

The ocher drying room refers to a space in which four inner walls, a bottom, and a ceiling are made of ocher. The mineral composition of ocher contains 40 to 80% of quartz, and contains feldspar and mica of 10 to 20%, carbonate minerals of 5 to 35% and silt 2 to 5%. Clay minerals exist as a main component, and the porosity due to the porosity formed in the ocher particles is known to be 50 to 55%. It is also known that loess emits far-infrared radiation with an emissivity of 93% and a radiation energy of about 3.74 × 10 ² W / m ² · ㎛. Therefore, when drying the reed in the ocher drying chamber, it emits far-infrared rays from the loess used on the four sides and the floor, wall and ceiling to activate the organic or organic molecular structure of the reed, and the humidity is controlled by the loess and the air is purified. have. In addition, the water molecules of Jijangsu is activated, while reducing the ripening time, the useful components of reeds due to ripening are concentrated, and there is an advantage in that it can further remove off-flavor and odor. This eliminates the reeds and fishy smells unique to the reeds, and thus has the unique taste and aroma of the reed teas that have no smell or smell. The outer tissue of the reeds is softened so that the taste and fragrance from the reeds can be well blended. .

In this aging, aging time and aging temperature are important. If the aging temperature is too low or the aging time is not enough aging does not occur, there is a problem that the reeds rot if the aging temperature is too high or the aging time is many.

Next, take out the aged reeds. That is, the aging reeds are gradually roasted and cooked while changing the temperature from low to high temperatures. When the reed is removed from the beginning at a high temperature at once, the browning phenomenon of the tissue occurs rapidly, and when it is made into tea, it becomes brown and its taste and aroma decrease. In addition, the active ingredients such as water-soluble vitamins contained in the reed can be destroyed, and because the tea is broken into powder, the value of the product decreases, so it is avoided to be raised at a high temperature rapidly for a long time. Therefore, the dried reeds are steamed for 20 minutes to 1 hour while gradually raising to a temperature of 40 to 60 ℃. By this steaming, the moisture content of the reeds is reduced to 10% or less, and the taste and aroma of the more reed teas appear.

After the extraction process, the reeds are allowed to stand at room temperature for a certain time to cool, and then packed. The packaging may be in the form of a tea bag, for example.

In the above packaging, the reeds of the present invention may be mixed with the reeds of 0.1 to 0.5 mm in size, dried at 25 to 50 ° C., preferably at 25 to 30 ° C., for 20 to 3 days, preferably 20 to 48 hours. Can be.

Drying of the radish may be dried by a general drying method, for example, natural drying, vacuum drying, freeze drying, etc., but preferably in the ocher drying chamber in the same manner as the drying of the reed. When drying, the temperature range is suitable, but if it is lower than the temperature, the drying may be insufficient and the drying time may be long, and if the temperature is higher than the temperature, the drying efficiency may not be excellent compared to the temperature, and some of the radish may be decayed during the drying process. have.

When reeds and radishes are mixed and drink, in addition to the reed tea's inherent taste and aroma, it has the advantage of adding a unique taste and aroma of radish useful for quenching thirst, so that consumers can drink more easily.

In order to drink the reed tea produced by the above manufacturing process, put the reed tea in water of 70 to 100 ℃ and extract about 30 seconds, the color, taste, aroma, etc., excellent taste and reeds containing the useful components contained in the reed You can drink tea. In addition, through the maturation using ocher, the reed's tissue was softened, so it can be easily reaped within a short time, so it's suitable for enjoying tea, and it can be used as a cool drink in cold water.

The invention will be explained in more detail through the following examples. These examples are presented by way of example only, so that the present invention may be more understood, these examples should not limit the scope of the invention.

Preparation Example 1 Preparation of Reed Tea According to the Method of the Present Invention

1-1. Reed

Reed roots were harvested from Suncheon Bay between October and April, and reed stems, leaves and flowers were collected from April to October in the same area.

1-2. Flush and Wash

The reeds collected in 1-1 were washed in lukewarm water at 20 ° C., cut into 2 cm in size using a cutter, and then washed again to completely remove foreign substances and impurities from lukewarm water at 20 ° C.

1-3. dry

After putting the reeds washed in 1-2 in a hot air dryer, the drying temperature was set to 55 ℃ and dried for 20 hours. After drying, the moisture content of the dried reed was measured to be 28 to 30%.

1-4. Jizo immersion and dehydration

1kg of the reed dried in the above 1-3 was immersed in 1L Jijisoo purchased from Donghae Co., Ltd. for about 1 hour. Then, the submerged reeds were taken out and dehydrated in a dehydrator for about 5 minutes. As a result of measuring the moisture content of the dehydrated reeds, it was confirmed that there is a water content of 50 to 52%.

1-5. Fragmentation

The reeds 1-4 were cut into 2 mm in size using a thinner.

1-6. ferment

After flattening the shredded reeds of 1-5 in an ocher drying chamber consisting of four sides, a bottom and a ceiling of ocher, the reeds were aged to have a water content of about 15% at about 30 ° C. for 3 days.

1-7. Grinding process

The reed aged in 1-6 was raised for about 20 minutes while raising about 2 to 3 ℃ per minute from 40 ℃ to 60 ℃. After swelling, the reeds were left to room temperature.

1-8. Packing

The reed tea prepared as described above was put into the reed prepared tea bag container was prepared as a tea bag reed tea.

Preparation Example 2 Preparation of Reed and Radish Mixed Tea According to the Method of the Present Invention

Reed tea was prepared in the same manner as described in Examples 1-1 to 1-7. In addition, the radish was cut to a size of about 0.5mm thick and then dried in the ocher for 2 days at about 26 ℃. The radish was then cut into 0.1-0.5 mm size. This was mixed with the reed and put into a tea bag container to prepare a mixed tea of reed and radish.

Comparative Example 1:

The reeds collected in 1-1 were naturally dried and then chopped to a size of about 2 mm, and placed in 100 ° C. water for 1 day.

Example 1 sensory test

The reed tea prepared in Preparation Example 1, the mixed tea of reeds and radishes prepared in Preparation Example 2, and the reed tea prepared in Comparative Example 1 were compared in color, aroma, and taste to 10 persons, respectively. It was.

As a result, the reed tea produced in Preparation Example 1 was similar in color to roundley, barley tea, and ivory tea. It had no green and fishy smells, and it was almost sweet in taste and sweet. Confirmed by the people. In addition, the reed and radish mixed tea prepared in Preparation Example 2 showed a lighter golden color than barley tea in color, not only did not smell reedy and fishy at all in flavor, but also was fragrance-free, but tasteless in taste. It was found to have a cool taste from 8 out of 10 people. On the contrary, the reed tea produced in Comparative Example 1 had a light yellow color, 7 out of 10 fresh scented flavors, and a slightly ugly taste due to fresh greens among 10 fresh fruits. There were eight.

Therefore, the reed tea prepared by the method of the present invention, and the mixed tea of the reeds and radishes is easy to drink, and it can be seen that the taste and aroma are very superior to the reed teas produced by conventional civilian.

1 is a diagram illustrating a manufacturing process of a reed car according to an embodiment of the present invention.

Claims (4)

(a) harvesting and washing any one or more of reed roots, leaves, stems and flowers; (b) cutting the reeds of (a) to a size of 1.8 to 2.4 cm and washing it again; (c) drying the reeds of (b) at a water content of 20 to 30% at 50 to 60 ° C. for 12 to 24 hours; (d) immersing the reed of (c) in jijangsu for 30 minutes to 2 hours and then dehydrating for 4 to 6 minutes; (e) cutting the reeds of (d) into 1 to 3 mm in size; (f) aging the reed of (e) in an ocher drying chamber at 25 to 50 ° C. so that the water content is 20% or less for 1 to 7 days; (g) steaming the reeds of (f) at 40 to 60 ° C. for 20 minutes to 1 hour; And (h) a method of manufacturing a reed tea comprising the step of packing the reeds of (g). The method of claim 1, wherein in the step (h), the method of manufacturing a reed tea, characterized in that the mixture of 0.1 to 0.5mm size dried radish dried for 20 hours to 3 days at 25 to 50 ℃. The reed tea according to claim 1, wherein the reed roots of step (a) are collected between October and April, and the leaves, stems, and flowers of the reeds are collected between April and October. Manufacturing method. The method of claim 1, wherein the Jidsoo of the step (d) is 0.5 to 1.5L per kg of reeds.

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