KR20120050586A

KR20120050586A - A reed teas and the method of preparing them

Info

Publication number: KR20120050586A
Application number: KR1020100111911A
Authority: KR
Inventors: 김정기
Original assignee: 김정기
Priority date: 2010-11-11
Filing date: 2010-11-11
Publication date: 2012-05-21
Also published as: KR101207114B1

Abstract

The present invention relates to a reed tea and a method of manufacturing the same, specifically, the steps of collecting, cutting and washing the root, leaves, stems, and / or flowers of reeds; Drying the washed reeds so that the moisture content is 20 to 30%; Dehydrating the dried reeds in Jiji water; Slicing the dehydrated reeds; Ripening the shredded reeds in an ocher ripening drying rack; Washing, dehydrating and drying the aged reeds; Steaming the dried reeds; And it relates to a reed car manufacturing method comprising the step of packing the sewn reeds. When the reed car is manufactured by the method of manufacturing the reed car according to the present invention, it is possible to facilitate the drinking of the reed car by removing the smell of the reeds and the already.

Description

A reed teas and the method of preparing them

The present invention relates to a reed car and a method for manufacturing the same, and to easily drink a reed car that has been difficult to drink due to the off-flavor and the smell of the conventional foot by drying and steaming using jijangsu and loess.

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 to 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, the reed's peculiar green and fishy remains still 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 of the reed leaves and roots cut and washed with steam of 120kgf / cm ² for 1 to 3 minutes, and then cooled by cold air drying for 3 minutes ; 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 of cooling and packaging the reed leaves and roots at 70 to 80 ° C. 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.

Therefore, the present inventors have tried to develop a reed car to compensate for the lack of reeds by using ocher while minimizing the loss of useful ingredients while minimizing the loss of useful ingredients while simplifying the process and removing the odor and fishy and the like. As a result, the present invention was 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 any one or more of reed roots, leaves, stems, and flowers, cutting and washing them to a size of 1.8 to 2.4 cm;

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

(c) dehydrating the reeds of (b) in jiji water for 30 minutes to 2 hours and then dehydrating the water content to 70% or less;

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

(e) aging the reed of (d) in an ocher maturation dryer at 25 to 50 ° C. for 1 to 7 days so that the moisture content is 20% or less;

(f) washing the reeds of (e) and then dehydrating and drying the water content to 20% or less;

(g) steaming 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).

Hereinafter, the method of manufacturing a reed car of the present invention will be described in detail with reference to FIG.

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 of the following year is excellent in nutrition and flavor, so it is preferable to collect within the above period, the leaves, stems and flowers are collected between April and October Since it is excellent in nutrition and flavor, 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 cut to a size of 1.8 to 2.4 cm, preferably 1.8 to 2.1 cm. This cutting uses a conventional cutter. Cutting within the above range allows sufficient jizo water absorption in the jizo immersion process and it is possible to recover the soaked reeds without loss. Then, it is washed again with lukewarm water at 15 to 25 ° C. to remove foreign substances such as mud and worms attached to the reeds.

Next, the washed reeds are dried at 50 to 60 ° C. for 12 to 24 hours so that the moisture content is 20 to 30%. If the water content after drying is out of the above range, Jiji water is not absorbed sufficiently in the next Jijisu immersion process, and the effect of the ripening process in the ocher maturation drying zone, that is, the smell removal effect such as green or fishy smell does not occur sufficiently. There is this. 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 30 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 70% or less, preferably 40 to 60%. If the water content is outside the above range, the aging process, which is the next process, may not be performed smoothly. In other words, if the moisture content is less than 40%, there is a problem that the odor is still left due to insufficient water content required for ripening, and if the moisture content exceeds 70%, reeds rot during the ripening 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 reed is 1 to 7 days, preferably 1 to 5 days, more preferably 2 to 5 days at a temperature of 25 to 50 ℃, preferably 25 to 30 ℃ in the ocher aged drying rack While the moisture content is aged up to 20%, preferably up to 15%, more preferably up to 12%.

The ocher mature drying rack is characterized by consisting of a rectangular drying frame, a drying net, mesh fabric and ocher. Referring to the ocher maturing drying rack with reference to Figs. 2 to 4, the ocher maturing drying rack (A) is a drying net 20 seated on the inner bottom of the square drying frame 10 made of a material such as wood or plastic After that, it means that the mesh fabric 30 is put on it, and put the fine reeds on the mesh fabric 30 to cover the ocher to dry and mature. The drying mold 10 has a support 12 is formed on the lower slope in order to facilitate the odor and release of heat during the reed ripening process described in detail below, the air outlet 11 is formed at a predetermined interval on the side It is preferable. The air outlet 11 is not necessarily the same, but may be formed in two stages above and below the drying net 20 based on the drying net 20. In the case where the air outlet 11 is formed on the drying net 20, a position of 1 to 2 cm from the top of the drying mold 10 to prevent the reed-covered ocher from escaping between the air outlet 11 is prevented. Is formed in, the air outlet 11 is formed in the lower drying net 20 may be formed at a position that is 1 to 2cm up from the bottom of the drying mold 10 in consideration of the position of the drying net 20. . Accordingly, when several ocher maturation drying racks (A) are stacked, the odor and heat of the upper and lower sides of the drying net 20 may be more smoothly released.

The support part 12 forms a space between the ocher maturation drying table (A) while supporting the ocher maturation drying table (A) when stacking the ocher maturation drying table (A), and thus releases off-flavor and heat generated during the ripening process of the reed. For the sake of smoothness, the object having the same purpose is not limited to the shape of the support 12, and may be in the form of a plate or a rod. The support 12 is preferably formed to a height of 1 to 3cm below the drying mold 10. If the height of the support is less than 1cm, odor and heat emission during the ripening process is not smooth, the reed's ripening is not uniform, and if it exceeds 3cm, the reed's ripening effect is almost the same as that of less than that, compared to the effect It is economical.

The height of the drying mold 10 may vary depending on the amount of reeds to be dried, but is preferably 3 to 12 cm. When the height of the drying mold 10 is less than 3cm, reeds and ocher may flow out of the drying mold 10, and if it exceeds 12cm, the effect is almost the same as that below it is uneconomical compared to the effect.

The drying net 20 is in the form of a general net in which voids are formed, and preferably in the form of a net. The drying net 20 is preferably installed at a height of 1 to 2 cm from the bottom of the drying mold 10. This is to facilitate the release of odor and heat generated during the aging process of the reed as described in detail below. The size of the voids formed in the drying net 20 is 1 to 10 cm, preferably 4 to 10 cm. When the size of the voids exceeds 10cm, when the reeds and loess are placed on the mesh fabric 30, the drying network 20 does not sufficiently support the mesh fabric 30, so that drying and ripening of the reeds may not be uniform. In addition, there is a difference in the quality of the reed car manufactured therefrom, and also in the case of not placing a sufficient amount of reeds and loess to prevent these waste ends there is a problem that the aging efficiency is lowered. When the size of the pores is 1 cm or less, the effect of aging of reeds is almost the same, which is uneconomical compared to the effect.

The mesh fabric 30 refers to a fabric in which pores are finely formed, thereby preventing the reeds from directly contacting the drying net 20, thereby preventing the reeds from discoloring during the ripening process. The mesh fabric 30 may be used as the mesh fabric 30 of any material that can be easily purchased in the usual surroundings, examples of hemp, jute, hemp, hemp, non-woven fabrics, but are not necessarily limited thereto. . The size of the voids in the mesh fabric 30 is preferably 0.1 to 0.5mm. If the pore size is less than 0.1mm, the ventilation is not performed properly, thereby limiting the off-flavor and heat emission generated during the ripening process of the reeds, so that the reeds are easily rotten during the drying and ripening process using ocher, and the pore size exceeds 0.5mm. In this case, the shredded reeds may escape between the pores and fall under the drying mold 10, which is inefficient.

The reed on the ocher mature drying rack (A) having the above-mentioned characteristics is laid on the mesh fabric 30 at a constant height, preferably 0.5 to 1.5 cm, and covered with reed so as to maintain a constant thickness thereon. The thickness of the loess covering the reeds is preferably 0.5 to 1.5 cm, more preferably about 1 cm. If the thickness of the reed-covered ocher is less than 0.5 cm, it is insufficient for the ocher to cover the reeds sufficiently to achieve the drying and maturing effect using ocher. If the thickness of the loess is more than 1.5 cm, It's almost identical, so it's uneconomical to the effect.

Ocher generally contains 40 to 80% of quartz, 10 to 20% of feldspar and mica, 5 to 35% of carbonate minerals and 2 to 5% of silt, and clay minerals such as montmorillonite, illite, kaolinite, etc. It is known to have a porosity of 50 to 55% due to the porosity formed in the ocher particles. It is also known that ocher emits far-infrared rays having an emissivity of 93% and having an emission energy of about 3.74 × 10 ² W / m ² μm. Therefore, when reeds are dried and matured by ocher in the ocher maturation drying zone, there is an advantage in that the loess radiates far infrared rays to activate the organic or organic molecular structure of the reed, and the humidity is controlled by the ocher and the air is purified. In particular, when using the ocher maturation drying (A), the odor and heat generated in the process of drying and aging the reed by the ocher is smoothly discharged can be discharged without remaining odor and heat in the reed, which may occur during the aging process It prevents mold formation and reed discoloration, which makes it possible to shorten the reed ripening evenly. In addition, the water molecules of Jijangsu in reeds are activated by ocher ripening, so that the useful components of reeds due to ripening are concentrated, and there is an advantage in that the off-flavor and the already removed can be further removed. 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.

On the other hand, the ocher mature drying rack (A) may be composed of a single layer or a plurality of ocher mature drying rack (A) as shown in FIG. When the ocher maturation drying table (A) is composed of a stack, it is preferable that the stacking height of reeds and ocher to be dried on the ocher maturation drying table (A) does not exceed the height of the drying mold (10). In addition, the number of stacked ocher mature drying rack (A) may vary depending on the height of the drying mold 10, 2 to 15, preferably 2 to 10 ocher mature drying rack (A) may be stacked. Even when the ocher maturation drying rack (A) is used in a stack, the ocher of the lower layer ocher maturing drying rack (A) and the drying network 20 of the upper layer ocher maturing drying rack (A) do not touch the air outlet of the ocher maturing drying rack (A). (11) and the space formed between the ocher maturation drying table (A) facilitates the release of odor and heat generated during the aging process, so that no mold or discoloration occurs during the aging process, and the aging time can be shortened. The degree of aging of the reeds of the layers is the same, and can be aged in large quantities.

Next, the reeds dried and aged in the ocher mature drying rack (A) is washed. The washing may be a conventional washing method, it is preferable to immerse the aged reeds in Jiji or lukewarm water for 30 minutes to 2 hours, preferably 50 minutes to 1 hour 10 minutes. The jijangsu or lukewarm water is used 0.5 to 1.5L, preferably 0.8 to 1.2L jijisu or lukewarm water per kg of reeds. If the amount of jijang or lukewarm water is less than the above amount, it is insufficient to see the cleaning effect of the loess buried in the reed, and in many cases, the amount of the reed is more likely to decay.

Take out the washed reeds and dehydrate it. The dehydration uses a conventional dehydrator so that the moisture content of the reed is 70% or less, preferably 40 to 60%. If the moisture content exceeds 70%, the drying time is long, the reed rot during the drying process, there is a problem that is expensive.

Next, the dehydrated reeds have a water content for 1 to 7 days, preferably 1 to 5 days, more preferably 2 to 5 days, at a temperature of 25 to 50 ° C., preferably 25 to 30 ° C. 20% or less, preferably 15% or less, and more preferably 12% or less. This drying can be done in the above-mentioned ocher maturing drying table (A), in which case no ocher is used.

Next, the dried reeds are taken out. That is, the reeds aged through the above process is gradually roasted and cooked while changing the temperature from low temperature to high temperature. 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 reeds can be destroyed, and because the tea is broken into a powder, the value of the product is lowered, so it must be avoided at a time for a long time to raise rapidly to a high temperature. 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.

The reed car manufactured according to the present invention can easily drink the reed car by removing the off-flavor and odor which has been hindered to drink the reed car while going through the process of immersion in the Jijangsu and aged with ocher. In addition, during the ripening process, the reeds directly contact the loess, so that the ingredients of the reeds soak into the reeds so that the taste and aroma of the reeds are combined with the taste and aroma of the reeds. Compared to drinking only reed tea has the advantage that you can eat useful ingredients. In addition, diuretic, anti-inflammatory, antipyretic, detoxification, known as the effect of reed tea when drinking for a long time, can be seen the effect of antimicrobial, blood, detoxification and metabolism known as loess efficacy.

On the other hand, with the reed of the present invention can be packaged by mixing the radish having a size of 0.1 to 0.5mm dried at 25 to 50 ℃, preferably 25 to 30 ℃ 20 hours to 3 days, preferably 20 hours to 48 hours.

Drying of the radish may be dried by a general drying method, for example, natural drying, vacuum drying, lyophilization, etc., but preferably in the drying rack in the same manner as the drying of the reeds. 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 decay during the drying process. have.

In the case of drinking reeds and radishes mixed, in addition to the unique taste and aroma of reed tea, there is an advantage of adding a unique taste and aroma of radish which is useful for quenching thirst and gives a cool feeling, so that ordinary consumers can drink more easily. In addition, diuretic, anti-inflammatory, antipyretic, detoxification, known as the effect of reed tea if you drink for a long time steadily, digestion, detoxification, blood circulation and gastrointestinal effects known as the effect of radish can be seen.

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.

1 is a diagram illustrating a manufacturing process of a reed car according to an embodiment of the present invention.
Figure 2 is a view showing a perspective view of the ocher maturing drying rack according to an embodiment of the present invention.
Figure 3 is an illustration showing an exploded perspective view of the ocher maturing drying rack according to an embodiment of the present invention.
Figure 4 is a diagram showing a laminated configuration of the ocher maturation drying rack according to an embodiment of the present invention.

Hereinafter, the present invention will be described in more detail with reference to examples. These examples are only for illustrating the present invention specifically, it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples in accordance with the gist of the present 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 of next year, and reed stems, leaves and flowers were collected from April to October in the same area.

1-2. Cutting and washing

The reeds collected in 1-1 were cut to a size of about 2 cm using a cutter, and then washed to remove foreign substances and impurities completely 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 on the ocher maturation drying stand, the reeds were aged so that the water content was about 15% at about 30 ° C. for 3 days.

1-7. Washing, dewatering and drying

After washing the aged reeds of 1-6, dehydrate about 5 minutes in a dehydrator, flatten the dehydrated reeds on a drying stand, and dry the reeds so that the moisture content is about 15% at about 30 ° C. for 3 days. I was.

1-8. Sound process

The reed dried in 1-7 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.

1-9. Packing

The reed tea prepared as described above was put into a tea bag container to prepare a tea bag-shaped 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 Preparation Examples 1-1 to 1-8. In addition, the radish was cut to a size of about 0.5mm thick and then dried on the drying rack at about 26 ℃ for 2 days. 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 washed and dried naturally, and then chopped to a size of about 2 mm.

Comparative Example 2:

The reed car was manufactured by the method described in the "reed car and its manufacturing method" of patent application 2009-0114929 filed by the present inventor.

Example 1 sensory test and preference investigation

Ten ordinary people for each of the reed tea prepared in Preparation Example 1, the mixed tea of the reed and radish prepared in Preparation Example 2, the reed tea prepared in Comparative Example 1 and the reed tea prepared in Comparative Example 2 The results of comparing taste, aroma, color, and preference using a 7-point scale method are shown in Table 1 below. In case of incense, it indicates the degree of odor, such as greenish or fishy.

As can be seen in Table 1, the tea prepared in Preparation Example 1, Preparation Example 2, Comparative Example 1 and Comparative Example 2 received almost similar scores in color but did not show a difference, but showed a distinct difference in taste, aroma and preference. appear.

The reed tea produced in Preparation Example 1 received the best evaluation in terms of taste, aroma and preference. The color had a golden color similar to dongle tea, barley tea, and black tea, with no greenish or fishy odor, and it was confirmed by most people to have a savory taste and sweet taste. In addition, since the ocher maturation drying stand (A) is in direct contact with the ocher during drying and aging process, the aroma of the loess is added to the reed tea produced in Comparative Example 2, so that the ocher can smell deep without smelling fresh or fishy. In addition to the savory, sweet taste in the taste, I could feel a light taste.

The reed tea prepared in Comparative Example 2 differs only in direct contact with ocher during the ripening process of the reed tea prepared in Preparation Example 1 and the reed tea. In terms of taste, it was confirmed that it tastes sweet and sweet. However, in the incense, unlike the reed tea produced in Preparation Example 1 was able to take on the foot and fishy smell, the degree was found to be less than the reed tea produced in Comparative Example 1.

The mixed tea of reeds and radishes prepared in Preparation Example 2 showed a lighter golden color than barley tea in color, not only smelled reeds and fishy at all, but also had no fragrance. A cool taste was added.

On the contrary, the reed tea produced in Comparative Example 1 had a light yellow color in color, had a green or fishy smell in aroma, and had a slightly thick taste due to the freshness in taste.

As a result of examining the preference, the preference of the reed tea prepared in Preparation Example 1 was the best, the mixed tea of reed and radish prepared in Preparation Example 2 and the reed tea prepared in Comparative Example 2 showed the same preference. However, in the case of the reed tea of Comparative Example 1, the preference was 1.2, which was significantly lower than the tea produced by other methods.

Therefore, the reed tea prepared by the method of the present invention, and the mixed tea of reeds and radishes is easy to drink, and also excellent taste and aroma compared to the conventional reed tea produced in the private sector was found to be good. In addition, in the case of the reed tea produced by the method of the present invention compared to the reed tea produced by the method of the application No. 2009-0114929 filed by the present inventors can be seen that the aroma of the ocher is combined with a deeper flavor and taste and have a good preference there was.

Example 2 Comparison of Reed Aging Effect According to Pore Size of Ocher Drying Drying Drying Net

When the coarse reeds are matured in the ocher maturation drying stand (A) until the preparation examples 1-1 to 1-5, in order to compare the reed maturation effect according to the pore size of the ocher maturing drying stand (A) drying net 20, The ocher aged drying table (A) was prepared so that the voids were 1, 4, 7, 10 and 13 cm, respectively. Thereafter, the mesh fabric 30 was placed on the drying net 20, and then the flattened reed was flattened, then covered with ocher, aged at about 30 ° C. for 3 days, and then the moisture content was compared.

As a result, when the pore sizes were 1, 4, 7, 10 and 13 cm, the moisture content was observed to be 12, 15, 16, 19 and 28%, respectively, and the pore sizes were 1, 4, 7 and 10 cm. If the moisture content is less than 20%, the reed ripening effect was good. When the size of the air gap is 13cm, the drying net 20 has a weak force for supporting the mesh fabric 30 so that the mesh fabric 30 and the reed directly contact the bottom of the drying mold 10 so that the reed is not sufficiently dried. Since the mesh fabric 30 was not flat, the reeds were not evenly distributed, resulting in a significant difference in the degree of drying between the reeds. In addition, when the ocher maturation drying rack (A) is manufactured at intervals of 1 cm, the drying effect is similar to that of the ocher maturing drying rack (A) at intervals of 4, 7 and 10 cm, but it is uneconomical compared to the effect. Appeared.

Therefore, when the size of the pores of the ocher maturation drying (A) used to mature the reed in the present invention is 4 to 10cm it was shown that the cost-effectiveness of the ripening effect.

Example 3 Comparison of Reed Aging Effect According to Pore Size of Ocher Aged Drying Net Mesh Fabric

When the coarse reeds are matured in the ocher maturation drying stand (A) until the preparation examples 1-1 to 1-5, in order to compare the effect of reed maturing according to the pore size of the ocher maturing drying stand (A) mesh fabric 30, 0.1, 0.5, 1, 1.5 and 2mm in size of the mesh fabric (30) is placed on the ocher maturation drying rack (A), flatten the shredded reeds and covered with ocher, aged at about 30 ℃ for 3 days The moisture content was compared.

As a result, when the pore size was 0.1 and 0.5 mm, the water content was 16 and 14%, respectively, but the difference was not large. ) Falling to the bottom was observed.

Therefore, the mesh fabric 30 of the ocher maturation drying table (A) used to ripen the reed in the present invention was shown to have an excellent reed aging effect without loss of reeds when the pore size is 0.1 to 0.5mm.

Example 4 Comparison of the Reed Aging Effect According to the Thickness of the Loess Covered Reeds

When the coarse reeds are matured in the ocher maturation drying stand (A) until the preparation examples 1-1 to 1-5, in order to compare the effect of reed maturation according to the thickness of the loess covering the reeds, the fine cut on the ocher maturing drying stand (A) The reeds were flattened and covered with ocher 0.1, 0.5, 1.0, 1.5 and 2.0 cm and aged at about 30 ° C. for 3 days.

As a result, when the thickness of the reed-covered loess was 0.5, 1.0, 1.5 and 2.0 cm, the moisture content was 18, 13, 14 and 14%, respectively. Ocher did not cover reeds sufficiently. Also, when the thickness of the reed-covered loess was 2.0cm, it was found to be uneconomical compared to the aging effect.

Therefore, when the thickness of the ocher covering the reed used in the present invention to ripen the reed was 0.5 to 1.5cm was shown to be excellent reed aging effect.

Example 5 Comparison of Reed Aging Effect in the Use of Laminated Aging Drying Racks in Lamination

When the coarse reeds are matured in the ocher maturation drying stand (A) until the preparation examples 1-1 to 1-5, in order to compare the effect of reed maturation according to each layer when the ocher maturation drying stand (A) is laminated, The flattened reeds on the ocher maturation drying stand (A) were flattened and then covered with ocher, and then the ocher maturation drying stand (A) was stacked in 15 layers and aged at about 30 ° C. for 3 days.

As a result, it was observed that the moisture content of reeds was 14 to 17% for each layer of the ocher maturation drying zone (A). However, when the layer of the ocher maturation drying rack (A) exceeds 10 floors, it was found that the mobility of the ocher maturing drying rack (A) was inconvenient.

Therefore, when the ocher maturation drying rack (A) used to ripen reeds in the present invention is composed of a laminate, the effect of reed ripening is almost the same in each layer.

A: ocher maturation drying rack
10: drying mold
11: air outlet
12: support
20: drying net
30: mesh fabric

Claims

(a) harvesting any one or more of reed roots, leaves, stems, and flowers, cutting and washing them to a size of 1.8 to 2.4 cm;
(b) drying the reed of (a) at a water content of 20 to 30% at 50 to 60 ° C. for 12 to 24 hours;
(c) dehydrating the reeds of (b) in jiji water for 30 minutes to 2 hours and then dehydrating the water content to 70% or less;
(d) cutting the reeds of (c) into 1 to 3 mm in size;
(e) aging the reed of (d) in an ocher maturation dryer at 25 to 50 ° C. for 1 to 7 days so that the moisture content is 20% or less;
(f) washing the reeds of (e) and then dehydrating and drying the water content to 20% or less;
(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 method of claim 1, wherein the reed root of step (a) is collected between October and April of the following year, the leaves, stems and flowers of the reeds are collected between April and October Reed tea manufacturing method.

The method of claim 1, wherein the jijangsu of step (c) is characterized in that 0.5 to 1.5L per kg of reed is used.

The method of claim 1, wherein the washing of the step (f) is performed using 0.5 to 1.5L Jiji or lukewarm water per kg of reed.

The method according to claim 1, wherein the ocher maturation drying rack is made of a drying mold, a drying net and a mesh cloth.

Reed tea manufactured by the manufacturing method of any one of Claims 1-6.