KR20110068367A - Manufacturing method of herb infusion tea which red ginseng is used as main raw materials - Google Patents

Abstract

PURPOSE: A producing method of herbal infusion tea using red ginseng as a main raw material is provided to obtain the herbal infusion tea using medical herbs forming the nutritional balance with the red ginseng. CONSTITUTION: A producing method of herbal infusion tea comprises the following steps: grinding red ginseng, and selecting red ginseng particles with the size of 2~10mm; roasting the selected red ginseng particles at 300deg C using roaster for 10~15minutes, or electrically processing the red ginseng particles at 150~250deg C; cutting astragalus membranaceus, and selecting astragalus membranaceus particles with the size of 2~10mm; mixing the astragalus membranaceus particles with honey, and aging the mixture at room temperature; inserting the aged astragalus membranaceus particles into a roaster at 670deg C; and mixing the red ginseng particles and the astragalus membranaceus particles.

Description

MANUFACTURING METHOD OF HERB INFUSION TEA WHICH RED GINSENG IS USED AS MAIN RAW MATERIALS}

The present invention relates to a method of manufacturing a leaching tea using red ginseng as a main raw material, in particular, in order to ingest the active ingredient of red ginseng simply to take away from the Chinese medicine of the concept of eating over a long time, so that anyone can easily drink by eluting at a minimum time, In addition, by mixing various types of herbal ingredients that combine well with taste, ingredients and efficacy, it is possible to provide a herbal mixed leaching tea, so that you can choose and drink according to the constitution or taste of the consumer.

In general, red ginseng refers to red ginseng steamed with dried ginseng, and its main ingredients include saponin, panasenbang (flavor), polyacetylene-based compounds, vitamin B group, and antioxidants. Indirectly effective in the prevention of arteriosclerosis, hematopoietic effect, lowering blood sugar level, reproductive effect, anti-inflammatory, anti-tumor effect, protective effect against radiation, protects and softens the skin.

However, the existing uses of the red ginseng mainly include the concept of simply eating a decoction or jelly, round, granular, etc. Currently, the product that easily eats red ginseng in the form of a leach tea is not commercialized.

Therefore, even though red ginseng is a health food that works on the human body, it is not a product that anyone can easily come into contact with, especially for consumers who do not like the bitter taste and aroma of red ginseng.

In addition, there are many kinds of herbal ingredients that go well with red ginseng to improve taste and efficacy, but the general consumer lacks knowledge to grasp these ingredients, and manufactures a leachable tea that can be selected and manufactured easily when needed. There were many difficulties.

The present invention is to manufacture a herbal leaching tea using red ginseng to correct the problems of the conventional, by selecting a single red ginseng, or herbal ingredients that go well with red ginseng to manufacture and use in the form of leaching tea, the efficacy and the added herbal medicine of red ginseng In addition to improving the efficacy of the taste and aroma by improving the taste and aroma of red ginseng consumers who do not like the unique taste of the red ginseng tea to be easily accessible in the form of leach tea.

As a means for solving the above problems, the red ginseng and the ingredients, taste, aroma and efficacy of the oriental medicine ingredients that are well matched, Astragalus, Angelica, Tangerine, Schisandra chinensis and selected by cutting and crushing into particles of the appropriate size, the cutting, Selected particles from the ground material are roasted or roasted so that the ingredients can be easily eluted, and the treated herbal ingredients are selected from single group of red ginseng or red ginseng, along with Astragalus, Angelica, Tangerine, Schisandra chinensis and Turmeric. After mixing, the mixed herbal material is packed in a tea bag to produce, drink as a herbal leaching tea.

The present invention is to produce a herbal leaching tea with red ginseng as the main raw material, the ingredients, taste, aroma and efficacy of the red ginseng and the ingredients that match well, cut and pulverized the herbal material of the required particles by cutting and grinding The material is roasted or roasted, so that the ingredients can be easily eluted in warm water, and among red ginseng, selected from Astragalus, Angelica, Tangerine, Schisandra chinensis and Turmeric, and mixed at an appropriate ratio. By packaging, anyone can easily drink the ingredients of red ginseng, as well as take the ingredients of various herbal ingredients mixed with red ginseng to obtain the benefits, and in the case of consumers who do not like the bitter taste and aroma of red ginseng By using herbal ingredients that can reduce the bitter taste and aroma of red ginseng, anyone can drink Korean-police tea made from red ginseng without any objection. It will be able to effect.

Hereinafter, an embodiment of the present invention will be described in detail.

The present invention is to use the red ginseng as a main raw material, red ginseng single, or red ginseng, to selectively mix Astragalus, Angelica, Tangerine, Schisandra chinensis, and yellow ginseng to produce a herbal mixed leaching tea including red ginseng.

In general, red ginseng refers to red ginseng steamed and dried red ginseng, the main ingredient contains saponin, panasenbang (flavour component), polyacetylene-based compounds, vitamin B group, antioxidants, etc. It prevents hypertension and arteriosclerosis, hematopoietic effect, lowering blood sugar level, liver protection, endocrine system, and indirectly effective for sexual behavior and reproductive effects, anti-inflammatory, anti-tumor effect, protection against radiation, skin protection It is useful for the human body, such as softening.

Along with ginseng, Ginseng is a representative medicinal herb that shows the function of the rain, adds qi to face the yang up, and enhances the table surrounding the human body such as the skin, preventing qi from escaping and cooling off sweat. Ceases and maintains regularity, and the ingredients include betaine, beta-sitosterol, calcium, magnesium, formononetin, copper, potassium, zinc, isoliquiritigenin, manganese, iron, essential Components such as fatty acids are contained.

In addition, Angelica is sweet and very tasteful, warm and non-toxic, and has blood, blood, anti-empty, uterine contraction, cardiovascular, anti-inflammatory, antibacterial and anti-cancer effects. Its components include decursin, sugar, lipid Protein and other minerals and nutrients necessary for our body are evenly contained.

Tangerine contains essential oils, vitamin C, flavonoid glycosides, hesperidin, etc., and is said to be effective in digestion, expectoration, anti-ulcer, anti-gastric secretion, cardiac, blood pressure, anti-allergy, antibacterial, and diet.

Schisandra chinensis is named for five flavors, and it contains vitamins, skidroll, skidrin, gomycin, citral, alpha-camigrin, and fumaric acid. It is effective in improving concentration and diabetes, and it is effective in tonic and expectorant action.

Rehmannia glutinosa is widely known as a remedy in Chinese medicine, and it is a perennial herb belonging to Hyunsamaceae. Its roots are used for medicinal purposes. The main ingredients are mannitol, catalpol, manninotriose, and verbascose. ), Vitamin A, glucose, etc. There are many components, such as hemostasis, diuretic and anti-inflammatory action, blood sugar level lowering effect, cosmetic effects such as beneficial to the human body has a number of functions.

The ingredients and efficacy of each of the above materials are introduced in various literatures related to oriental medicine and are well known.

In the present invention, the herbal ingredients described above are selectively selected and mixed with red ginseng, to provide an herbal extract that is excellent in efficacy and taste.

1. Preparation and processing of herbal materials

1) Red Ginseng Preparation and Processing

The product is selected from six-year-old ginseng, washed with running water, and dried. The dried red ginseng is put into a shiru and steamed at 90-130 ° C. for 2-3 hours.

After cooling the steamed ginseng for 30 minutes under the above conditions, dry it for about 7-10 hours at about 70 ℃ in the drying room, remove the roots, and dry red ginseng by drying it in the sun until the moisture is about 12-14%. Get

The red ginseng is pulverized using a pulverizer, and pulverized red ginseng particles of about 2 to 10 mm are selected from the pulverized particles.

In the grinding process, particles of 10 mm or more are regrind, and powder particles of 2 mm or less are collected and used for separate purposes.

The selected red ginseng of the 2 ~ 10mm particles are put into a roaster and then roasted at 300 ° C. for 10 to 15 minutes, or the selected red ginseng particles are put into a pressurized distributor (aeration machine, puffing machine) and then sealed, at 150 to 250 ° C. The roasting process is carried out for 10 to 20 minutes until the pressure is 5 to 6㎏ / ㎠.

At this time, the temperature and pressure of the pressure distributor can be checked through a thermometer and a barometer.

By roasting or roasting the crushed 2 ~ 10mm red ginseng particles as described above, the active ingredient of red ginseng shortens the time eluted in hot water and improves the taste and aroma.

The treated red ginseng particles are collected separately.

2) sulfur standard ratio and treatment process

After picking out the products from the yellow rice harvested in Korea, and returning twice with a rotary high-pressure washer to clean them, and dried washed 4 to 5 days at 65 ~ 70 ℃ using a far-infrared dryer.

Cut the dried sulfur to about 4 ~ 5cm using a cutting machine, put the cut sulfuric acid into the grinder again, grind it, and grind the ground sulfur to the size of 2 ~ 10mm Select particles.

In the sorting process, particles over 10mm are regrind, and particles under 2mm are collected and used for separate purposes.

The selected sulfur particles are mixed with honey, but the mixing ratio (based on weight) of the sulfur and honey is sufficiently mixed in a ratio of 10: 1 so that honey is evenly applied to the sulfur particles, and 3 to 4 hours at room temperature in the above state. Aging is sufficient to allow the honey to be sufficiently absorbed into the sulfur particles.

The aged sulfur particles are again roasted at 250 ° C. for 6-7 minutes using a far-infrared roaster to remove stickiness of the honey adsorbed on the surface of sulfur, and the active ingredient of sulfur is easily eluted in hot water for a short time. It also improves taste and aroma.

Astragalus treated as above is collected separately.

3) Preparation and treatment process

The donkey harvested in Korea was reciprocated twice with a rotary high pressure washer and washed thoroughly, followed by drying. The cut donkey was cut to a size of about 4 to 5 cm through a cutter and dried.

The chopped dried donkey is placed in a grinder, and the crushed donkey particles having a size of 2-10 mm are screened through a sorter having a size of 2-10 mm.

In the screening process, donkey particles of 10mm or more are regrind, and particles of 2mm or less are collected and used for separate purposes.

The selected donkey particles are put into a roaster and roasted at 300 ° C. for 15 to 20 minutes.

Through the roasting process, the active ingredient of Angelica can be easily eluted in a short time in hot water and at the same time improve the taste and aroma.

The donkeys treated as above are collected separately.

4) Tangerine Preparation and Treatment Process

Organic tangerine peel is selected, and the selected tangerine is dried using a far-infrared dryer at a moisture content of about 5 to 10%, and the dried tangerine is crushed by a grinder to obtain pulverized tangerine particles.

The pulverized tangerine particles are obtained through a sorting machine consisting of 2 to 10 mm in size, and 2 to 10 mm in size.

In the screening process, donkey particles of 10mm or more are regrind, and particles of 2mm or less are collected and used for separate purposes.

The selected tangerine particles are roasted at 300 ° C. for 10 to 15 minutes using a roaster.

Through the roasting process, the active ingredient of tangerine can be easily eluted in a short time in hot water, and at the same time, taste and aroma are enhanced.

The tangerines treated as above are collected separately.

5) Schizandra Preparation and Processing

Selected Schisandra chinensis fed into a drier and dried sufficiently with a water content of 1 to 5%, and removes foreign substances from the dried Schisandra chinensis.

The Schizandra chinensis was introduced into a cutting machine to cut seeds from the pulp while cutting, and 50 to 70% of the seeds contained in the Schizandra chinensis particles were removed using a sorter.

As described above, the seed-separated Schisandra chinensis particles are passed through a 100 mesh sorter to sort only the crushed Schisandra chinensis particles over 100 mesh, and the particles of 100 mesh or less are collected and used for separate purposes.

The schizandra particles treated as above are collected separately.

6) Preparation and treatment process

The harvested picked turmeric is reciprocated twice with a rotary high pressure washer to clean it, and the washed turmeric is put into a far-infrared dryer and dried at 65-70 ° C. for 4-5 days.

The dried turmeric is pulverized using a stand-type grinder, and the pulverized turmeric particles are sifted to 2 to 10 mm in size by using a sorter having a size of about 2 to 10 mm.

Selected sulfur particles are roasted in a roaster for 10 to 15 minutes at 300 ℃, or put into a pressurized distributor (aeration machine, puffing machine), then sealed and sealed at 150 ~ 250 ℃ until 5 ~ 6㎏ / ㎠ air pressure. Distribute for 10-20 minutes.

At this time, the temperature and pressure of the pressure distributor can be checked through a thermometer and a barometer.

By roasting or roasting the sulfur of the crushed 2 ~ 10mm particles as described above, the active ingredient of the sulfur is shortened the time eluted in hot water and at the same time improves the taste and flavor.

Treated sulfur particles are collected separately.

2. Herbal materials mixing and packaging process

By selectively mixing the red ginseng and Astragalus, Angelica, Tangerine, Schisandra chinensis and Turmeric of the treated granules as described above to produce various types of herbal mixed leaching tea according to the consumer's taste and will be described below.

1) Red ginseng herbal leaching tea manufacture

This process is a single leaching tea manufacturing process using red ginseng, commercialized by packaging red ginseng in edible nylon tea bags so that the red ginseng particles prepared in the material preparation and processing process as a leaching tea to obtain the efficacy of red ginseng when drinking.

In the case of the red ginseng leaching tea, various functions such as anti-aging, anticancer table, etc. are excellent, the bitterness is reduced and the drinking water is increased so that everyone of all ages can enjoy.

2) Preparation of herbal mixed leaching tea using red ginseng and Astragalus

This process is a manufacturing process of leaching tea mixed with red ginseng and Astragalus. The red ginseng particles and Astragalus particles prepared in the material preparation and processing process are mixed at an appropriate ratio to produce a leaching tea to obtain the efficacy of red ginseng and Astragalus during drinking. .

That is, red ginseng particles and sulfur groups are mixed in a ratio of 3 to 5: 5 to 7 by weight, and then packaged in appropriate quantities in edible nylon tea bags and commercialized.

If the mixing ratio of red ginseng in the mixing process is 50% or more, the bitter taste peculiar to red ginseng is not only strong, but also leads to an increase in manufacturing cost. The taste dominates, and the red ginseng's efficacy is not ideal.

In the case of the herbal mixed leaching tea made of red ginseng and Astragalus, it is mixed with red ginseng rich in saponin for ripening, which is good for refreshment, and prepared by mixing the astragalus with saponin-rich red ginseng. You can get it.

The herbal mixed leaching tea made of red ginseng and Astragalus is suitable for men who are tired of fatigue, and it is possible to obtain effects such as energy recovery, fatigue recovery, immunity strengthening, and body strengthening.

3) Medicinal Herbal Tea Extraction Using Red Ginseng and Angelica

This process is a leaching tea manufacturing process of mixing red ginseng and Angelica, which is to prepare the leaching tea by mixing red ginseng particles and donkey grains prepared in the material preparation and processing process to obtain the efficacy of red ginseng and Angelica when drinking.

That is, red ginseng particles and donkey particles are mixed at a ratio of 4 to 6: 4 to 6 by weight, and then packaged in appropriate quantities in edible nylon tea bags and commercialized.

In the above, it is preferable to mix red ginseng and Angelica in about the same amount, and this is a mixing ratio where the bitterness of the red ginseng and the sweetness of Angelica are appropriately mixed, and when the amount of Angelica is 60% or more, the sweetness is dominated, so it is not suitable. If the amount of red ginseng is 60% or more, the bitter taste of red ginseng is not only a dominant taste, but also a factor of manufacturing cost increase, which is not preferable.

In the case of the herbal mixed leach tea made of red ginseng and tangui, saponin-rich red ginseng and decansin-rich tangui are considered to be suitable for adults and women who like a bitter taste.

If you enjoy the herbal mixed leach tea made of red ginseng and Angelica, you will see the effects on anticancer with blood and bowel action.

4) Manufacture of Hanpolido using Red Ginseng, Astragalus, and Angelica

This process is a leaching tea manufacturing process of mixing red ginseng, Astragalus and Angelica, which is to prepare the leach tea by mixing the red ginseng particles prepared in the material preparation and processing process and sulfur particles and sugar ears particles to obtain their efficacy when drinking.

In other words, red ginseng particles, sulfur groups and sugar particles are mixed in a ratio of 2 to 3: 6 to 7: 1 to 2, and then packaged in appropriate quantities in edible nylon tea bags.

In the case of the herbal mixed leach tea made with red ginseng, Astragalus and tangui, it is judged as a tea that is particularly suitable for mothers and middle-aged women as a harmonious combination of red ginseng, astragalus and honey, and excellent blood donor function. You can expect the benefits of bogie, blood, body strengthening and anticancer.

5) Manufacture of Korean-Purpose Tea using Red Ginseng and Tangerine Peel

This process is a leaching tea manufacturing process of mixing red ginseng and tangerine, to prepare the leaching tea by mixing red ginseng particles and tangerine blood particles prepared in the material preparation and processing process to obtain the efficacy of red ginseng and tangerine during drinking.

That is, red ginseng particles and tangerine particles are mixed at a ratio of 2-4: 6-8 by weight, and then packaged in appropriate quantities in edible nylon tea bags and commercialized.

Herbal mixed leach tea made with the red ginseng and tangerine is effective in the diet. Especially, the fragrant tangerine and red ginseng useful in various fields are combined to provide tea suitable for women, and if you enjoy drinking, you can expect effects such as diet and digestion. Can be.

6) Manufacture of Korean-Purpose Tea using Red Ginseng and Schisandra chinensis

This process is a leaching tea manufacturing process of mixing red ginseng and Schisandra chinensis, to prepare the leaching tea by mixing the red ginseng particles and Schisandra chinensis prepared in the material preparation and processing process, to obtain the efficacy of red ginseng and Schisandra chinensis when drinking.

That is, red ginseng particles and Schisandra chinensis particles are mixed at a weight ratio of 6-8: 2-4, and then packaged in appropriate quantities in edible nylon tea bags.

In the case of the herbal mixed leach tea made with red ginseng and Schisandra chinensis, the refreshing taste of Schisandra chinensis and the bitter taste of red ginseng are expected to be enjoyed by younger consumers, and it can improve fatigue, hangover, and intelligent activities when drinking. This can improve learning or work efficiency.

7) Manufacture of Han-Gyo Departure Using Red Ginseng

This process is a leaching tea manufacturing process of mixing red ginseng and sulfur, which is to prepare the leaching tea by mixing the red ginseng particles and turmeric particles prepared in the material preparation and processing process, to obtain the efficacy of red ginseng and sulfur when drinking.

That is, the red ginseng particles and the sulfur particles are mixed in a ratio of 3 to 5: 5 to 7 on a weight basis, and then packaged in edible nylon tea bags in appropriate quantities and commercialized.

In the case of herbal blended leaching tea prepared with red ginseng and sulfur, it is possible to expect the effects of antibacterial action, thirst quenching, lowering blood sugar level, as well as protecting liver function by the pharmacological action of red ginseng and sulfur, which are the best in oriental medicine.

As described above, the present invention manufactures various types of oriental policy outgoing by mixing red ginseng single leach tea and herbal ingredients that go well with red ginseng, so that consumers can choose to drink according to the herbal ingredients mixed with red ginseng and enjoy it as a leach tea. In addition, by taking the beneficial ingredients of herbal ingredients can be expected to improve health.

In particular, because the herbal ingredients are finely ground and then roasted or roasted, it is easy to dissolve the ingredients in a short time, so there is no difficulty in providing leaching tea using herbal ingredients. By drinking it in the form of leaching tea, it helps to promote health, and in the case of consumers who do not like bitterness and aroma of red ginseng, herbal ingredients added to neutralize the taste and aroma can be enjoyed by anyone.

Claims (8)

In manufacturing the red ginseng leaching tea, red ginseng is crushed to select red ginseng particles of 2 ~ 10 mm size, and the selected red ginseng particles are roasted at 300 ° C. for 10 to 15 minutes using a roasting machine or 150 to 250 ° C. using a pressurized distributor. Method of producing herbal leaching tea with red ginseng as the main raw material, characterized in that it is manufactured through any one of the process of roasting treatment until the pressure of 5 ~ 6kg / ㎠ in. In manufacturing herbal mixed leaching tea with red ginseng as main raw material, red ginseng is pulverized to select red ginseng particles of 2 ~ 10mm size, and the selected red ginseng particles are roasted at 300 ℃ for 10 ~ 15 minutes using roasting machine or pressurized distributor A process of preparing red ginseng particles through any one of the steps of roasting treatment at 150 to 250 ° C. until the pressure reaches 5 to 6 kg / cm 2, and After washing the yellow organic solvent and dried using a dryer, cut the dried yellow organic acid with a cutting machine, and cut the yellow organic sulfur particles of 2 ~ 10mm size through the sorting machine, and the yellow organic particles and 10: 1 (weight) And then ripening at room temperature, and adding the aged sulfur to a roaster, roasting at 250 ° C. for 6 to 7 minutes to produce sulfur particles, and Wash the donkey, cut and dry it to 3 ~ 6cm size, grind the dried donkey using a grinder, and then sort the donkey particles of 2 ~ 10mm size through the sorting machine, and put the selected sugar ears into the roaster 300 Roasting at 15 ℃ for 20 minutes to produce the donor particles, Organic tangerines are screened and dried with a dryer, and dried dried tangerines are pulverized using a grinder, and the pulverized tangerines are sorted into 2-10 mm sized tangerine particles through a sorter, and the selected tangerine particles are put into a roaster. A process of preparing tangerine particles by roasting at 10 ° C. for 10 to 15 minutes; Drying the selected Schisandra chinensis, cutting the dried Schisandra chinensis with a cutting machine, and grinding them, and at the same time removing seeds, to prepare Schisandra chinensis particles, After washing the sorted turmeric clean and dried using a dryer, pulverize the dried turmeric with a pulverizer, and sorts the pulverized sulfur particles with a size of 2 ~ 10mm through the sorting machine, using the roasted particles selected by the roasting machine Roasting at 300 ℃ for 10-15 minutes, or by placing the selected sulfur particles in a pressurized distributor to be roasted at 150 ~ 250 ℃ until 5 ~ 6kg / ㎠ pressurized to process the herbal materials Each separately prepared, and mixed with any one of the ingredients of the yellow ginseng particles, Angelica particles, tangerine skin particles, Schisandra chinensis particles, sulfuric acid particles to the red ginseng particles treated in the process to prepare a herbal mixed leaching tea, and packaged the herbal mixed leaching tea in a tea bag Method of producing a herbal leaching tea with red ginseng as the main raw material characterized in that commercialization. The method of claim 1, wherein the red ginseng particles and sulfur groups are mixed by a ratio of 3 to 5: 5 to 7 (by weight) to prepare a herbal leaching tea with red ginseng as a main raw material. The method of claim 1, wherein the red ginseng particles and the donkey particles are prepared by mixing the ratio of 4-6: 4-6 by weight (based on weight). The method of claim 1, wherein the red ginseng particles, sulfur group particles and sugar particles are prepared by mixing red ginseng as a main raw material, characterized in that it is prepared by mixing in a ratio (weight basis) of 2-3: 6-7: 1-2 Way. The method of claim 1, wherein the red ginseng particles and the tangerine blood particles are prepared by mixing 2-4: 6-8 by weight (based on weight). The method of claim 1, wherein the red ginseng particles and Schisandra chinensis particles are prepared by mixing 6-8: 2-4 by weight (based on weight). The method of claim 1, wherein the red ginseng particles and the turmeric particle are mixed by a ratio of 3 to 5: 5 to 7 (based on weight) to produce herbal leaching tea using red ginseng as a main raw material.