KR20110073416A - Capsule machines herbal extracts including angelica gigas a appropriate method for manufacturing - Google Patents

Abstract

PURPOSE: A producing method of medical herb tea by puffing medical herbs is provided to encapsulate-sealing medical herbs after pre-processing to obtain the medical herb tea. CONSTITUTION: A producing method of medical herb tea by puffing medical herbs comprises the following steps: washing pueraria thunbergiana, glycyrrhizae radix, cinnamomum cassia, lycium chinense, angelica sinensis, ziziphus jujuba, paeonia lactiflora, rehmannia glutinosa, schisandra chinensis, euphoria longan, citrus unshiu, cnidium officinale, and astragalus membranaceus, and cutting the herbs(1-1,1-2,1-3); inserting the herbs into a puffing machine, and puffing at 216~245deg C for 4~36minutes(1-4); naturally cooling the puffed herbs, and crushing into 12~25meshes(1-5,1-6); and packing the obtained herb powder(1-7).

Description

  Capsule machine herbal extracts including angelica gigas a appropriate method for manufacturing}

The present invention relates to a manufacturing method for extracting herbal tea including Angelica using high temperature and high pressure steam of capsule coffee extractor commonly used in Korea, and more specifically, selected roots (칡 _Pueraria lobata) with fresh and good materials. Ohwi, Licorice, Cinnamon, Wolfberry, Angelica, Contrast (jujube), Earl of Peel, Sukji-hwang, Schisandra, Longan Lour (Dimocarpus longan Lour .: 진), Dermis (mandarine peel), Cheongung, Astragalus (3 years old) Mix by weight, wash, cut, swell, cool, grind, mix, and seal capsules (cartridges) to inject external high temperature and high pressure moisture to ensure the best taste, rich flavor, and easy dissolution of functional ingredients. In addition to providing fresh Korean traditional herbal tea, drinking the tea will refresh your mood and relieve eye fatigue in the short term, and clean your body's blood through rejuvenation in the long term. It relates to a process for the preparation of tea.

  Generally, herbal medicines are easily oxidized in sunlight, moisture, and oxygen, and they are exposed to numerous pollutions in the distribution process provided to consumers, but they are fresh, but they are conventionally purchased from traditional markets or online and are introduced to end consumers. . And it is a reality to eat without proof of origin and quality.

  Recently, as the penetration rate of capsule coffee extractor for home increases with the change of diet, the consumption of capsule coffee is also increasing. Therefore, the inventors started the invention to study the herbal tea manufacturing method that can extract the traditional Korean tea using the high temperature, pressure steam of the capsule coffee extractor to spread the national taste and even the international taste and aroma of Korea.

  The present invention relates to a method for manufacturing herbal tea that is easy to extract from a capsule coffee extractor, and more specifically, to the loss of flavor components and various functional ingredients released to the outside in the process of luxuryizing various herbal medicines used as raw materials. It relates to a method of manufacturing a new type of herbal tea that can minimize the flavor and aroma unique to herbal tea.

  Today, due to the rapid change of living culture and environment, many people are suffering from chronic fatigue, physical weakness and various adult diseases due to many mental and physical activities, excessive drinking and stress, and recently, various functional drinks and teas keep pace with consumers' needs. Is being developed.

  In particular, in recent years, instead of instant coffee, functional drinks such as green tea, round tea, herbal tea, black tea, jasmine tea, as well as herbal teas such as ginger tea, gojija tea, jujube tea, omija tea, mugwort tea, etc. are also being sold.

  The herbal teas described above include root root (칡 _Pueraria lobata Ohwi), licorice, cinnamon, goji berry, donkey, control (jujube), white peony, buckwheat yellow, Schisandra chinensis, Dimcarpus longan Lour. It is a Korean traditional tea made from Cheongung and Hwanggi (3 years old). It is called Ssanghwa Tea, and its effect is that it warms up the body with consent and is excellent for colds, fatigue, blood loss, or weakness and lack of energy. The consumption is soaring.

  On the other hand, in the case of such herbal tea, unlike the conventional granular powder is sold in the form of packaging and sold as a capsule in consideration of the remarkable or storage of tea, herbal tea currently on the market is the manufacturing method thereof Chinese herbal medicines, which are used as ingredients, are cut to a certain size, dried at high temperature, or increased, dried to be gelatinized, and then sealed and packaged in a predetermined amount.

However, in the case of the herbal tea sold through the above-mentioned process, various functional ingredients including fragrance components due to long-term air exposure after high temperature drying process, steaming and drying process in the distribution process are released to the outside and drink the original product. There is a problem that it is difficult to enjoy the deep taste and aroma of tea.

  The present invention is selected from fresh ingredients (칡 _Pueraria lobata Ohwi), licorice, cinnamon, goji berry, Angelica, control (jujube), Earl of Peel, Sukjihwang, Schisandra chinensis, Dimcarpus longan Lour .: 진, dermis ( After peeling, cutting, swelling, cooling, and crushing the tangerine peel), Cheongung, and Astragalus (3 years old) into the promised weight, the capsule (cartridge) is sealed, and the external high temperature and high pressure steam (steam) is added. It is to provide fresh Korean traditional herbal teas including Angelica, which is easy to dissolve the best taste, rich flavor and functional ingredients.

  Another object of the present invention is to reduce the preparation time of herbal tea by the end consumer, simplify the extraction procedure, drink the tea in the short-term effect to refresh the mood and relieve eye fatigue, long-term body blood through recovery It relates to a manufacturing method of tea to clear.

The above and other objects of the present invention can be achieved by the present invention described below.

The present invention is a raw material of the herbal tea manufacturing method including the Angelica (갈 _Pueraria lobata Ohwi) 10g, licorice 8g, cinnamon 8g, wolfberry 10g, Angelica 10g, control (jujube) 10g, Count 20g, Sukjihwang 10g, Preparing 6 g of Schizandra chinensis (Dimocarpus longan Lour .: 龍 眼), 10 g of dermis (mandarin peel), 10 g of celestial organs, and 10 g of Astragalus, and cutting them into sizes of 10 to 15 mm through a washing process;

Inserting the cut raw materials into separate sealed puffing machines and swelling by heat and pressure;

Natural cooling the swelled and gelatinized raw material, and then pulverizing to a size of 10 to 25 mesh in a grinder;

It is achieved by providing a method for producing a herbal tea for capsules (cartridges), characterized in that it comprises the steps of mixing the powdered raw materials, mixing and packaging according to the ratio of the herbal tea.

Hereinafter, the present invention will be described in more detail.

First of all, the raw materials of the tea (갈 _Pueraria lobata Ohwi), licorice, cinnamon, wolfberry, donkey, control (jujube), white peony, sukjijihwang, Schisandra chinensis, Dimcarpus longan Lour. (龍 眼), dermis ( Tangerine peel), Cheongung, and Astragalus (3 years old) are carefully selected and prepared, and then each raw material is subjected to a water washing process for the subsequent expansion process, and each cut into 10 ~ 15 mm with a cutter.

  The raw materials cut as described above are inserted into a separate sealed puffing machine, heat and pressure are applied for a predetermined time, and then subjected to an expansion process for releasing the pressure. The temperature, pressure, and time provided to the puffing machine during the expansion are different depending on the water content of each raw material.

There is, but is made under a temperature of 216 ~ 245 ℃ and 5 ~ 15kgf / ㎠ pressure.

In more detail, in the expansion process, it is preferable to control the pressure differentially according to the water content of the raw material, and the raw material having a moisture content of 3 to 7% by weight (applicable medicinal herbs: licorice, cinnamon, donkey, white currant, dermis, cheongungung , Astragalus) is applied under the pressure of 5 ~ 6㎏f / ㎠ under the temperature of 216 ~ 220 ℃, and the temperature of 221 ~ 230 ℃ for raw materials (applicable medicinal herbs: Schisandra chinensis) containing 8 to 10% by weight of water Under the pressure of 7kgf / ㎠, and in the case of raw materials with a moisture content of 11 to 25% by weight (corresponding medicinal herbs: Goji), it is applied under the pressure of 8㎏f / ㎠ under a temperature of 231 ~ 240 ℃, In case of raw materials with 26 to 69% by weight of water (corresponding medicinal herbs: brown root, control), it is applied under the pressure of 10kgf / ㎠ under the temperature of 241 ~ 242 ℃. : Sulfuric acid) 15kgf / ㎠ pressure under 245 ℃.

By presenting the pressure at the time of puffing differently according to the water content of the raw material, it is possible to prevent the puffing of the raw material is not made or the time of the puffing is delayed due to too low pressure, on the contrary, the raw material is Oxidation can be prevented before puffing.

In the puffing machine set under the above conditions, each raw material is gelatinized (alpha) as it undergoes an instantaneous bursting expansion process. As such, the raw material is remarkably increased in the amount of release of fragrance and various functional ingredients due to instantaneous expansion. It was confirmed experimentally to deliver a deep taste and aroma during product reduction.

At the completion of the puffing, the change of color is apparent for each raw material and at the same time, the puffing is judged to be completed when a depleted odor, such as luxury and ripeness occurs, and the generally puffed raw material has a brown color, but the unique color of each raw material. The lighter is brown in color, and the darker is broken down due to reduced water content. This puffing time takes about 10 to 35 minutes under the aforementioned temperature and pressure.

The expanded raw material (alpha) is naturally cooled to room temperature, but the cooling is preferably carried out in a closed puffing machine in which the expansion is performed, and the fragrance or functional ingredients released during the expansion are cooled. This is to be absorbed back into each raw material in the process.

Next, the naturally cooled raw materials are transferred to a grinder and powdered to a size of 10 to 25 mesh, and then mixed according to a known weight ratio of herbal teas through a final sterilization process, and packed in a cartridge and sealed. To complete the product.

  The blending ratio of the herbal tea containing the Angelica of the present invention is 7.6% by weight (칡 _Pueraria lobata Ohwi), licorice 6% by weight, cinnamon 6% by weight, wolfberry 7.6% by weight, Angelica 7.6% by weight, control (jujube _jujube ) 7.6% by weight, Earl 15.2% by weight, Sukji sulfur 7.6% by weight, Schisandra chinensis 4.4% by weight, Longan meat (Dimocarpus longan Lour .: 龍 眼), 7.6% by weight, Dermis (mandarine peel), 7.6% by weight, Astragalus (3) Year-round) 7.6% by weight, such a compounding ratio is not defined in oriental medicine, it is possible to change the weight change or material addition.

However, the present invention has been described with reference to the herbal tea capsules (cartridges) for capsule coffee extractors, but is not limited to only herbal tea capsules (cartridges), water (hot water) by taking the powder that is the pre-packaging step in the above-described manufacturing process Note that it can be used by dipping in.

The present invention composed of the above-described process is a process for gelatinizing various herbal medicines used as raw materials by minimizing the fragrance components and various functional components released to the outside by performing the expansion process instead of the conventional roasting (roasting) or cooking process, When you soak in water, you can savor the unique taste and aroma of herbal tea, and it is manufactured in the form of capsules (cartridges), so you can quickly deliver the speed of tea by using high-temperature and high-pressure steam of capsule coffee extractors. Compared to the conventional manufacturing method is a completely new form of herbal tea manufacturing method that can increase the production efficiency by simplifying the process steps.

  The present invention is selected from fresh ingredients (칡 _Pueraria lobata Ohwi), licorice, cinnamon, goji berry, Angelica, control (jujube), Earl of Peel, Sukjihwang, Schisandra chinensis, Dimcarpus longan Lour .: 진, dermis ( After peeling, cutting, swelling, cooling, and crushing the tangerine peel), Cheongung, and Astragalus (3 years old) into the promised weight, the capsule (cartridge) is sealed, and the external high temperature and high pressure steam (steam) is added. It is to provide fresh Korean traditional herbal teas including Angelica, which is easy to dissolve the best taste, rich flavor and functional ingredients.

Another object of the present invention is to reduce the preparation time of herbal tea by the end consumer, simplify the extraction procedure, drink the tea in the short-term effect to refresh the mood and relieve eye fatigue, long-term body blood through recovery It relates to a manufacturing method of tea to clear.

1 is a process chart showing the manufacturing process of herbal medicines containing Angelica.
2 is a structural diagram of a capsule (cartridge) of the present invention.

The present invention will be described in detail with reference to the accompanying drawings.

First of all, the raw materials of the tea (갈 _Pueraria lobata Ohwi), licorice, cinnamon, wolfberry, donkey, control (jujube), white peony, sukjijihwang, Schisandra chinensis, Dimcarpus longan Lour. (龍 眼), dermis ( Tangerine peel), Cheongung, and Astragalus (3 years old) are carefully selected and prepared, and then each raw material is subjected to a water washing process for the subsequent expansion process, and each cut into 10 ~ 15 mm with a cutter.

  The raw materials cut as described above are inserted into a separate sealed puffing machine, heat and pressure are applied for a predetermined time, and then subjected to an expansion process for releasing the pressure. The temperature, pressure, and time provided to the puffing machine during the expansion are different depending on the water content of each raw material.

There is, but is made under a temperature of 216 ~ 245 ℃ and 5 ~ 15kgf / ㎠ pressure.

In more detail, in the expansion process, it is preferable to control the pressure differentially according to the water content of the raw material, and the raw material having a moisture content of 3 to 7% by weight (applicable medicinal herbs: licorice, cinnamon, donkey, white currant, dermis, cheongungung , Astragalus) is applied under the pressure of 5 ~ 6㎏f / ㎠ under the temperature of 216 ~ 220 ℃, and the temperature of 221 ~ 230 ℃ for raw materials (applicable medicinal herbs: Schisandra chinensis) containing 8 to 10% by weight of water Under the pressure of 7kgf / ㎠, and in the case of raw materials with a moisture content of 11 to 25% by weight (corresponding medicinal herbs: Goji), it is applied under the pressure of 8㎏f / ㎠ under a temperature of 231 ~ 240 ℃, In case of raw materials with 26 to 69% by weight of water (corresponding medicinal herbs: brown root, control), it is applied under the pressure of 10kgf / ㎠ under the temperature of 241 ~ 242 ℃. : Sulfuric acid) 15kgf / ㎠ pressure under 245 ℃.

By presenting the pressure at the time of puffing differently according to the water content of the raw material, it is possible to prevent the puffing of the raw material is not made or the time of the puffing is delayed due to too low pressure, on the contrary, the raw material is Oxidation can be prevented before puffing.

In the puffing machine set under the above conditions, each raw material is gelatinized (alpha) as it undergoes an instantaneous bursting expansion process. As such, the raw material is remarkably increased in the amount of release of fragrance and various functional ingredients due to instantaneous expansion. It was confirmed experimentally to deliver a deep taste and aroma during product reduction.

At the completion of the puffing, the change of color is apparent for each raw material and at the same time, the puffing is judged to be completed when a depleted odor, such as luxury and ripeness occurs, and the generally puffed raw material has a brown color, but the unique color of each raw material. The lighter is brown in color, and the darker is broken down due to reduced water content. This puffing time takes about 10 to 35 minutes under the aforementioned temperature and pressure.

The expanded raw material (alpha) is naturally cooled to room temperature, but the cooling is preferably carried out in a closed puffing machine in which the expansion is performed, and the fragrance or functional ingredients released during the expansion are cooled. This is to be absorbed back into each raw material in the process.

Next, the naturally cooled raw materials are transferred to a grinder and powdered to a size of 10 to 25 mesh, and then mixed according to a known weight ratio of herbal teas through a final sterilization process, and packed in a cartridge and sealed. To complete the product.

  The blending ratio of the herbal tea containing the Angelica of the present invention is 7.6% by weight (칡 _Pueraria lobata Ohwi), licorice 6% by weight, cinnamon 6% by weight, wolfberry 7.6% by weight, Angelica 7.6% by weight, control (jujube _jujube ) 7.6% by weight, Earl 15.2% by weight, Sukji sulfur 7.6% by weight, Schisandra chinensis 4.4% by weight, Longan meat (Dimocarpus longan Lour .: 龍 眼), 7.6% by weight, Dermis (mandarine peel), 7.6% by weight, Astragalus (3) Year-round) 7.6% by weight, such a compounding ratio is not defined in oriental medicine, it is possible to change the weight change or material addition.

However, the present invention has been described with reference to the herbal tea capsules (cartridges) for capsule coffee extractors, but is not limited to only herbal tea capsules (cartridges), water (hot water) by taking the powder that is the pre-packaging step in the above-described manufacturing process Note that it can be used by dipping in.

The present invention composed of the above-described process is a process for gelatinizing various herbal medicines used as raw materials by minimizing the fragrance components and various functional components released to the outside by performing the expansion process instead of the conventional roasting (roasting) or cooking process, When you soak in water, you can savor the unique taste and aroma of herbal tea, and it is manufactured in the form of capsules (cartridges), so you can quickly deliver the speed of tea by using high-temperature and high-pressure steam of capsule coffee extractors. Compared to the conventional manufacturing method is a method of manufacturing a completely new type of herbal tea that can increase the production efficiency by simplifying the process step.

The present invention will be described in detail below, but the present invention will be described in detail, but it is only presented to help the understanding of the present invention.

<Manufacture example 1>

Table 1 has the water content (measured in weight percent) as shown in Table 1 (칡 _Pueraria lobata Ohwi), licorice, cinnamon, wolfberry, Angelica, control (jujube), white peony, ripening sulfur, Schisandra chinensis, Longan meat (Dimocarpus longan Lour) .: 龍 眼), dermis (tangerine peel), Cheongung, Astragalus (3 years old) were washed with water, dried and cut into sizes of 10 to 15 mm each, and the cut raw materials were inserted into separate sealed puffs, respectively. After swelling under the temperature and pressure shown in Fig. 1, the mixture was naturally cooled in a puffing machine, and each raw material was collected, crushed to a size of 10 to 25 mesh, and then pulverized into one capsule (cartridge) 7.6% by weight. , 6% by weight licorice, 6% by weight cinnamon, wolfberry 7.6% by weight, Angelica 7.6% by weight, control (jujube jujube) 7.6% by weight, Earl of 15.2% by weight, Sook-jikang 7.6% by weight, Schizandra 4.4% by weight, Longan (Dimocarpus longan) Lour .: 龍 眼) 7.6% by weight, dermis (7.6% by weight), 7.6% by weight of the uterus, Astragalus (3 years ) It was mixed with 7.6% by weight.

Raw material Moisture content (%) weight% Puffing Machine Temperature (℃) Pressure (kgf / ㎠) Puffing time (minutes) Rooting 48.7 7.6 241 10 20 licorice 6.3 6 216 5 7 cinnamon 3.9 6 216 5 4 Wolfberry 11.3 7.6 231 8 13 Donkey 4.3 7.6 231 8 15 contrast 59.6 7.6 241 10 18 Earl 6.9 15.2 216 5 7 Hungjiwang 72 7.6 245 15 31 Schisandra 8.8 4.4 221 7 10 Dragon meat 47.3 7.6 241 10 22 dermis 3.9 7.6 216 5 6 Cheongung 5.9 7.6 216 5 6 Hwanggi 5.2 7.6 216 5 6

<Manufacture example 2>

Herbal tea was prepared in the same manner as in Preparation Example 1, but was prepared by swelling the puffing machine under the temperature shown in Table 2 below.

Raw material Moisture content (%) weight% Puffing Machine Temperature (℃) Pressure (kgf / ㎠) Puffing time (minutes) Rooting 48.7 7.6 244 10 20 licorice 6.3 6 220 5 7 cinnamon 3.9 6 220 5 4 Wolfberry 11.3 7.6 240 8 13 Donkey 4.3 7.6 240 8 15 contrast 59.6 7.6 244 10 18 Earl 6.9 15.2 220 5 7 Hungjiwang 72 7.6 250 15 31 Schisandra 8.8 4.4 230 7 10 Dragon meat 47.3 7.6 244 10 22 dermis 3.9 7.6 220 5 6 Cheongung 5.9 7.6 220 5 6 Hwanggi 5.2 7.6 220 5 6

<Manufacture example 3>

Herbal tea was prepared in the same manner as in Preparation Example 1, but was prepared by swelling the puffing machine under the pressure and time shown in Table 3 below.

Raw material Moisture content (%) weight% Puffing Machine Temperature (℃) Pressure (kgf / ㎠) Puffing time (minutes) Rooting 48.7 7.6 244 12 24 licorice 6.3 6 220 6 9 cinnamon 3.9 6 220 6 5 Wolfberry 11.3 7.6 240 10 16 Donkey 4.3 7.6 240 10 18 contrast 59.6 7.6 244 12 21 Earl 6.9 15.2 220 6 9 Hungjiwang 72 7.6 250 18 36 Schisandra 8.8 4.4 230 8 12 Dragon meat 47.3 7.6 244 12 25 dermis 3.9 7.6 220 6 8 Cheongung 5.9 7.6 220 6 8 Hwanggi 5.2 7.6 220 6 8

<Comparative Example 1>

Brown root (칡 _Pueraria lobata Ohwi), licorice, cinnamon, wolfberry, Angelica, control (jujube) jujube, white currant, sujijihwang, Schisandra chinensis, Longan (Dimocarpus longan Lour .: 龍 眼) having the same water content as in Preparation Example 1, After washing the dermis (citrus peel), Cheongung and Astragalus (3 years old) clean and drying, roasting (roasting) for 150 ~ 190 ℃ and 6-15 minutes for each raw material, and after cooling naturally to room temperature, collect each raw material After grinding to a size of 10 ~ 25mesh in a grinder, it was mixed in the same ratio as Preparation Example 1.

<Comparative Example 2>

Brown root (칡 _Pueraria lobata Ohwi), licorice, cinnamon, wolfberry, Angelica, control (jujube) jujube, white currant, sujijihwang, Schisandra chinensis, Longan (Dimocarpus longan Lour .: 龍 眼) having the same water content as in Preparation Example 1, Wash the dermis (tangerine peel), Cheongung, and Astragalus (3 years old) clean and dry, mix the ingredients, put them in a steamer at 115 ℃, steam them for 60 minutes, cool them to room temperature, collect each raw material, and collect 10 ~ 25mesh in a grinder. After crushing to the size of, and mixed in the same ratio as in Preparation Example 1.

Each of the capsules (cartridges) prepared according to Preparation Examples 1 to 3 and Comparative Examples 1 and 2 were extracted by spraying 150 ml of water at 15 atm and steam of 100 to 120 ° C. The results of sensory evaluation on color, taste and aroma of 200 males and 142 females are shown in Table 4. (Evaluation date: September 20, 2010) Through so that the taste and aroma of the herbal tea that was previously drunk did not remain.)

Sensory evaluation
Preparation Example 1 Production Example 2 Production Example 3 Comparative Example 1 Comparative Example 2 Questionnaire
(personnel) Response rate
(%) Questionnaire
(personnel) Response rate
(%) Questionnaire
(personnel) Response rate
(%) Questionnaire
(personnel) Response rate
(%) Questionnaire
(personnel) Response rate
(%) color 1.very good 152 44 129 37 100 29 81 24 17 5 2.Good 143 42 101 29 121 35 91 27 33 10 3. Usually 43 13 72 21 88 26 88 26 95 28 4.bad 3 One 23 9 17 5 51 15 108 32 5.very bad One 0 19 5 16 5 31 9 89 26 flavor 1.very good 162 48 133 39 105 31 84 25 11 3 2.Good 152 44 145 42 125 37 90 26 39 11 3. Usually 21 6 49 14 80 23 100 29 84 25 4.bad 7 2 11 3 17 5 45 13 105 31 5.very bad 0 0 4 One 15 4 23 7 103 30 incense 1.very good 155 45 122 36 97 28 84 25 16 5 2.Good 145 42 157 46 134 39 93 27 35 10 3. Usually 40 12 40 12 80 23 95 28 84 25 4.bad 2 One 19 5 17 5 47 14 110 32 5.very bad 0 0 5 One 14 4 23 7 97 28

As can be seen from the results of Table 4, in the case of Preparation Examples 1 to 3 subjected to puffing by the method of gelatinizing each raw material, while most people admit that they can enjoy the deep taste and aroma of herbal tea, In the case of comparative examples 1 and 2, in which the roasting and the cooking, which were conventionally performed, were performed as a luxury method, most people say that their taste and aroma are relatively inferior.

1-1 is a total of 13 Chinese herbal medicines containing the Angelica of the present invention when listed as root (칡 _Pueraria lobata Ohwi), licorice, cinnamon, goji berry, donkey, control (jujube), earl, Sukjihwang, Schisandra chinensis, dragon meat (Dimocarpus longan Lour .: 龍 眼), the dermis (mandarine peel), the celestial organ, the yellow flag (three years old)
1-2 is water washing process, using flowing water below 20 ℃
1-3 is a cutting process, cut into sizes of 10 to 15 mm
1-4 is an expansion process, which is performed at a temperature of 216 to 245 ° C and a pressure of 5 to 15㎏f / ㎠ depending on the water content.
1-5 is the cooling process, natural cooling from closed space to room temperature
1-6 is a grinding process, which is crushed to a size of 10 to 25mesh by machine or manpower
1-7 is a compounding process, combining herbals according to the process based on the promised weight%
1-8 is formed in the structure shown in FIG.
1-9 means the high temperature and high pressure steam of the commercially available capsule coffee extractor
2-1 is the equivalent packaging for the final sealing of the capsule (cartridge)
2-2 is a porous top filter for steam supply
2-3 is a filler after the formulation of Figure 1
2-4 is a porous bottom filter for water delivery
2-5 is the body of the capsule (cartridge) for final bonding with 2-1

Claims (5)

As raw materials of the present invention, root root (칡 _Pueraria lobata Ohwi), licorice, cinnamon, goji berry, Angelica, control (jujube), Earl of Peony, Sookjihwang, Schisandra chinensis, Dimcarpus longan Lour. (龍 眼), dermis (citrus peel) Preparing a cheongunggi, Astragalus (3 years old) and cutting through the washing process to the size of 10 ~ 15mm;

Inserting the cut raw materials into separate sealed puffing machines and swelling by heat and pressure;

Natural cooling the swelled and gelatinized raw material, and then pulverizing to a size of 10 to 25 mesh in a grinder;

Mixing each of the powdered raw materials and mixing and packaging according to the ratio of the herbal tea; Method of manufacturing a herbal tea for a capsule (cartridge) comprising a.
The capsule (cartridge) of claim 1, wherein the cut raw materials are pressurized for 4 to 36 minutes under a temperature of 216 to 245 ° C. and a pressure of 5 to 15 kgf / cm 2 to a separately sealed puffing machine. Method of manufacturing herbal tea).
The method according to claim 1, wherein the herbal tea raw material of the moisture content of 3 ~ 7% by weight (applicable medicinal herbs: licorice, cinnamon, Angelica, earl, pear, dermis, Cheongung, Astragalus) 5 at a temperature of 216 ~ 220 ℃ It is carried out with a pressure of ~ 6kgf / ㎠, and in the case of the raw material of the water content (8 ~ 10% by weight) (applicable medicinal herbs: Schisandra chinensis) under a temperature of 221 ~ 230 ℃ to 7kgf / ㎠ pressure, In case of raw materials with 11 to 25% by weight of water (corresponding medicinal herbs: goji berry), it is applied under the pressure of 8kgf / ㎠ under the temperature of 231 ~ 240 ℃ : Brown root, control) under the pressure of 10kgf / ㎠ under the temperature of 241 ~ 242 ℃, and 15kgf under the temperature of 245 ℃ for raw materials with 70% or more moisture content. Herbal tea manufacturing method for a capsule (cartridge), characterized in that carried out under a pressure of / ㎠.
The method of claim 1, wherein the cooling is performed in a sealed puffing machine in which swelling has been performed.
  Herbal tea for a capsule (cartridge), characterized in that produced by the manufacturing method of claim 1.

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