KR20130048430A

KR20130048430A - Method for producing strawberry leaf tea and strawberry leaf tea produced by the same method

Info

Publication number: KR20130048430A
Application number: KR1020110113278A
Authority: KR
Inventors: 김서영; 강동연; 장익희; 전일률; 박정헌; 박상구; 박상숙
Original assignee: 김서영; 논산시(관리부서:논산시농업기술센터); 강동연
Priority date: 2011-11-02
Filing date: 2011-11-02
Publication date: 2013-05-10

Abstract

The present invention (a) adding the bamboo salt to the strawberry leaves aged and aged; And (b) relates to a method for producing a strawberry leaf tea and a strawberry leaf tea prepared by the method comprising the step of natural drying by mixing the strawberry powder to the dried strawberry leaves, prepared by the method of the present invention Strawberry leaf tea can be prepared in a short time compared to the existing tea production period, and can improve the functionality and palatability as well as the usability of discarded strawberry leaves.

Description

Method for producing strawberry leaf tea and strawberry leaf tea produced by the above method

The present invention (a) adding the bamboo salt to the strawberry leaves aged and aged; And (b) relates to a method for producing a strawberry leaf tea and a strawberry leaf tea prepared by the method comprising the step of natural drying by mixing the strawberry powder to the dried strawberry leaves.

Strawberry is a dicotyledonous plant, which is a perennial herb of the genus Rosaceae, known for its 17th century. Strawberries are rich in vitamin C, sour and sweet, and have a unique fragrance and have been used for a long time in spring. Strawberries are mostly used for food in Korea, and are used as raw materials for some jelly, ice cream, frozen strawberries, and strawberry wine.

Strawberries vary in content depending on the type, but are generally rich in organic acid, sour and sugary, and polyphenols and flavonols such as vitamin C, quercetin, caffeic acid, and ferulic acid. Contains various antioxidants such as flavonols. However, strawberries consume mainly fruit, and leaves are almost discarded at farms, so there is almost no tea using strawberry leaves.

Bamboo salt is a kind of processed salt that maximizes the medicinal effect of them by repeatedly treating the bamboo which is a cell-generating effect and the salt that prevents corruption by sterilization at high temperature in a furnace. Bamboo salts made in this way have been widely used in the private sector as a therapeutic agent for various digestive systems and various anti-inflammatory agents. Bamboo salt was used to prepare bamboo salt by baking the sun-dried salt in bamboo barrel once or twice in a kiln using pine charcoal.However, the process of baking bamboo salt in kilns for the purpose of increasing the pharmacological effect has become more widely known today. It is generally repeated to prepare about 8 to 10 times. In other words, chopped sea salt in a bamboo container, knead the inlet with ocher, seal it, stack the bamboo barrels in a kiln, heat the pine charcoal to a high temperature, grind the baked bamboo salt into powder, and chop it into a bamboo container. After 8 times of heating work, in the ninth, sprinkling powder is sprinkled on wood and heated to 1300 ~ 1700 ℃, the salt melts and flows like lava.

Such a conventional method of producing bamboo salt is filled with salt in the empty space of the bamboo and is heated to a high temperature in the kiln, the bamboo is burned to ashes. Therefore, the bamboo salt mass after heating is stuck with various impurities and bamboo ash, and when the bamboo salt mass is crushed, low-purity bamboo salt containing impurities and bamboo ash is obtained, and there is a need to remove foreign substances separately.

The composition of bamboo salt is similar to that of sun salt, but the content of potassium (K), calcium (Ca), iron (Fe), zinc (Zn) and manganese (Mn) among metal elements is higher than that of sun salt, and heavy metal elements are not detected. pH is an alkaline substance around 10.0. Recently reported efficacy of bamboo salts include the prevention and improvement of gastric inflammation, the reduction of streptococci in the oral cavity, and the gingivitis symptoms. Bamboo salt has been used as a folk medicine for gastritis, gastric acid, gastric ulcer, oral disease, sinusitis, otitis media, early inflammatory eye disease, and has been used as an ingredient in traditional brewed foods, health supplements, toothpaste and other products. have.

Korean Patent Registration No. 0974356 discloses a sweet and sour camellia leaf tea composition and a method of manufacturing the same, but different from the method of preparing the strawberry leaf tea of the present invention.

The present invention is derived from the above requirements, the object of the present invention is to increase the usability of the discarded strawberry leaves, containing germanium with bamboo salt containing a large amount of minerals while maintaining the maximum active ingredient of the strawberry leaves By making tea by putting it in a dried container, it is possible to produce tea with far-infrared rays, which remove impurities and clean up the tea, and to improve flavor and provide excellent tea leaves. have.

In order to solve the above problems, the present invention comprises the steps of (a) adding the bamboo salt to the strawberry leaves after aging; And (b) it provides a method for producing a strawberry leaf tea comprising the step of natural drying by mixing the strawberry powder on the dried strawberry leaves.

In addition, the present invention provides a strawberry leaf tea prepared by the above method.

Strawberry leaf tea prepared by the method of the present invention can improve the added value of discarded strawberry leaves, and contains a large amount of minerals by drying using an ocher germanium container, and in a short time compared to the existing tea production period You can make tea.

In addition, the bamboo salt added during the manufacture of strawberry leaf tea is clean and hygienic because it does not leave any impurities such as powder or ash (large ash) by making bamboo salt by putting natural salt in the ocher germanium container unlike the conventional bamboo salt manufacturing method. By adding germanium to the container, far infrared rays are radiated in large quantities, making bamboo salt to remove impurities of sun salt neatly and making a large amount of minerals. It is well matched with strawberry leaves to enhance the flavor of strawberry leaf tea and improves the flavor and taste. Green tea can be prepared.

1 is a cross-sectional view showing an ocher germanium outer bottle 1, a royal wood 2, an ocher germanium inner bottle 3 and a sun salt 4 for producing bamboo salt.
Figure 2 shows the ocher germanium foreign container (1) that can be inserted into several roasted bamboo wood (2) containing the sun salt (4) and the ocher germanium inner bottle container (3) for producing bamboo salt.
3 shows an ocher germanium inner container 3 with a plurality of holes 5.
Figure 4 is a test for the detection of heavy metals of bamboo salt prepared by the method of the present invention.
Figure 5 is an analysis of arsenic, zinc, manganese, copper, aluminum, iron, magnesium, calcium, phosphorus, potassium, selenium and germanium content of bamboo salt prepared by the method of the present invention.
Figure 6 analyzes the calories, carbohydrates, protein, fat, cholesterol and sodium content of strawberry leaf tea prepared by the method of the present invention.
Figure 7 is a vitamin C content analysis of strawberry leaf tea prepared by the method of the present invention.

In order to achieve the object of the present invention,

(a) adding bamboo salt to strawberry leaves to ripen and then drying; And

(b) it provides a method for producing strawberry leaf tea comprising the step of natural drying by mixing the strawberry powder to the dried strawberry leaves.

In the method of the present invention, the drying of the step (a) may be dried in steamed ocher germanium container, dried in a cauldron, steamed, dried in a roasting machine or steamed in steamed or steamed, but not limited thereto.

In the method of the present invention, the method of producing bamboo salt of step (a)

(a) inserting the ocher germanium inner disease container (3) having a plurality of holes (5) in the royal wood (2) and placing the natural salt (4) in the ocher germanium inner disease container (3);

(b) placing the royal bamboo (2) containing the ocher germanium inner container (3) containing the natural salt (4) in the ocher germanium outer bottle (1) and sealing it;

(c) putting the sealed ocher germanium foreign bottle (1) into a kiln and heating to prepare bamboo salt;

(d) cooling the heated ocher germanium foreign bottle (1) and then taking out the bamboo salt to pulverize it; And

(e) comprising the step of drying the pulverized bamboo salt in an ocher germanium container,

Preferably

(a) inserting the ocher germanium inner disease container (3) having a plurality of holes (5) having a diameter of 3 to 5 mm in the royal bamboo (2) and placing the natural salt (4) in the ocher germanium inner disease container (3);

(c) putting the sealed ocher germanium foreign container (1) in a kiln and heating it for 20 to 28 hours while raising the temperature for the first time, followed by secondary heating at 800 to 1200 ° C. for 40 to 56 hours to prepare bamboo salt. step;

(d) cooling the secondary heated ocher germanium foreign container (1) and then taking out the bamboo salt to grind it; And

(e) putting the pulverized bamboo salt in an ocher germanium container and drying at 400 to 600 ° C. for 10 to 14 hours,

More preferably

(c) putting the sealed ocher germanium foreign container (1) in a kiln and heating it for 1 hour while raising the temperature for 24 hours, followed by secondary heating at 1000 ° C. for 48 hours to prepare bamboo salt;

(e) may include the step of drying the pulverized bamboo salt in an ocher germanium container for 12 hours at 500 ℃.

In the method of the present invention, the ocher germanium inner bottle container (3), the ocher germanium outer bottle container (1) and the ocher germanium container is characterized in that the mixture of ocher and germanium is produced.

In the method of the present invention, by putting the natural salt (4) in the ocher germanium inner disease container (3) in which the plurality of holes (5) are drilled, and making bamboo salt, the bamboo and natural salt are not disconnected and penetrate into the natural salt in which the ingredients of bamboo are baked. It can be characterized in that it is manufactured to have the efficacy of bamboo salt as it is. Preferably, the hole 5 has a diameter of 3 to 5 mm. If the diameter of the hole is smaller than the range, the bamboo component does not effectively penetrate the salt of the sea, and if the diameter is larger than the range, the salt of the inner container Because in (3) you can get out into the big tree.

In addition, in the method of the present invention, the bamboo salt prepared by the method is hygienic because there are no impurities such as powder or ash (bamboo), unlike the conventional bamboo salt manufacturing method, it is sanitary, and the container is prepared by putting germanium in ocher Far-infrared rays are radiated in a larger quantity than ordinary ocher containers, and thus, the impurities in the natural salt are neatly removed and a large amount of minerals are obtained.

The manufacturing method of the strawberry leaf tea of this invention is specifically,

(a) adding 1 to 5% by weight of bamboo salt relative to the weight of dried strawberry leaves to dry strawberry leaves in the ocher germanium container prepared by mixing ocher and germanium and aged at room temperature for 20 to 28 hours; And

(b) drying the aged strawberry leaves for 10 to 50 minutes at 160 ~ 240 ℃ and repeat the rubbing process by hand 2 to 10 times, (1) weight of the strawberry powder to the weight of the dried strawberry leaves in step (a) It may include the step of naturally drying by adding a%,

More specifically,

(a) adding 1 to 3% by weight of bamboo salt relative to the weight of dried strawberry leaves to dry strawberry leaves in an ocher germanium container prepared by mixing ocher and germanium and aging for 22 to 26 hours at room temperature; And

(b) drying the aged strawberry leaves at 180 ~ 220 ℃ for 20 to 40 minutes and repeat the rubbing process by hand 3 to 7 times, (1) weight of the strawberry powder to the weight of the dried strawberry leaves in step (a) It may include the step of naturally drying by adding a%,

Most specifically

(A) adding 2% by weight of bamboo salt to the weight of dried strawberry leaves to dry strawberry leaves in an ocher germanium container prepared by mixing ocher and germanium and aged at room temperature for 24 hours; And

(b) drying the aged strawberry leaves at 200 ° C. for 30 minutes and rubbing by hand five times, followed by natural drying by adding 2% by weight of the strawberry powder to the dry strawberry leaf weight in step (a) It may include.

In the method for producing strawberry leaf tea of the present invention, the room temperature of the step (a) may be 15 ~ 25 ℃, preferably 18 ~ 22 ℃, more preferably may be 20 ℃.

The present invention also provides a strawberry leaf tea produced by the above method.

The present invention also provides a strawberry leaf tea powder prepared by drying and then grinding the strawberry leaf tea.

The present invention also provides a strawberry leaf tea ring manufactured by putting the strawberry leaf tea powder into a recirculator and recirculating it in a ring shape.

The present invention also provides a food comprising the strawberry leaf tea.

The strawberry leaf tea, strawberry leaf tea powder and strawberry leaf tea ring of the present invention can be used by mixing in a variety of foods, etc. Examples of the foods are drinks, such as soy sauce, miso, red pepper paste, jangjang and ssamjang, coffee, tea as a main component, Noodles such as yogurt, dairy products, milk drinks, ramen noodles, cold noodles and noodles, jams such as flour, strawberry jam and apple jam, tofu, sausages, processed meat products, gum, candy, edible salt, bamboo salt, bread, cookies, vinegar, Beverages, chocolate, food powder, food ring and ice cream, and the like, but is not limited thereto.

The present invention also provides a cosmetic comprising the strawberry leaf tea.

Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Manufacturing example 1: Preparation of Bamboo Salt

(a) Insert the ocher germanium inner container (3) into which several holes (5) having a diameter of 3-5 mm made of a mixture of ocher and germanium are inserted into the royal bamboo (2), and the natural salt (4) is placed in the inner container (3). Input.

(b) The royal bamboo (2) of step (a) was put into a sealed ocher germanium foreign container (1) and sealed.

(c) The ocher germanium foreign bottle (1) of the step (b) was put into a kiln and heated while raising the temperature for 24 hours, and then heated at 1000 ° C. for 48 hours to prepare bamboo salt.

(d) The ocher germanium foreign bottle 1 of step (c) was naturally cooled, and then bamboo salt was taken out and pulverized.

(e) The bamboo salt of step (d) was placed in an ocher germanium container and dried in a kiln at 500 ° C. for 12 hours, and the bamboo salt was packed in an ocher germanium jar.

Manufacturing example 2: Strawberry leaf tea Produce

(a) Organic strawberry leaves were harvested around June and July after picking strawberries.

(b) After washing the organic strawberry leaves collected well, drained and dried naturally.

(c) 2 wt% of the bamboo salt prepared by the method of Preparation Example 1 was added to the dried strawberry leaf weight and then placed in an ocher germanium container prepared by mixing ocher and germanium and aged at room temperature for 24 hours.

(d) drying the aged strawberry leaves for 30 minutes at 200 ℃ and rubbing by hand five times, and then dried by adding 2% by weight of the strawberry powder to the weight of the dried strawberry leaves in step (b) .

Example 1: Quality Characteristics of Bamboo Salt

The heavy metal was not detected in the bamboo salt prepared by the method of Preparation Example 1 (FIG. 4), and arsenic, zinc, manganese, copper, aluminum, iron, magnesium, calcium, phosphorus, potassium, selenium, and germanium as quality characteristics. It is shown in Figure 5 by analyzing.

Example 2: Polyphenol Content of Strawberry Leaves

In order to measure the polyphenol content of the strawberry leaf, it was extracted by three methods to compare the polyphenol content. Extraction method is to extract the strawberry leaves in 100 ° C water for 15 minutes to extract (S1), directing the strawberry leaves with boiling water (S2) and immersed in 50% ethanol for 24 hours (S3) and then polyphenol content Was analyzed. Total polyphenol content of the extract was determined by the Folins-Denis method. That is, the extract was dissolved in DMSO, adjusted to a concentration of 1000 ppm, and diluted twice. 50 μL of Folin reagent and 790 μL of distilled water were added to 10 μL of the diluted solution, and the mixture was allowed to stand for 3 minutes and 150 μL of a 10% Na ₂ CO ₃ solution was added thereto. After the mixture was left for 1 hour, the absorbance was measured at 750 nm using a spectrophotometer (UV / VIS spectrometer). The total polyphenol content of the sample was expressed as the concentration (mg) compared to gallic acid by preparing a standard curve with gallic acid.

Polyphenol Contents of Strawberry Leaves sample Polyphenol content (mg / g) S1 155.7 ± 2.4 S2 188.2 ± 9.6 S3 176.5 ± 3.5

As a result, the polyphenol content of the strawberry leaf was in the range of 155.7 ~ 188.2 mg / g, of which extract was boiled with water for 15 minutes the highest polyphenol content, but did not show a significant difference from other extracts. In addition, considering that the polyphenol content of commercially available green tea, ivory tea, oolong tea and black tea is 72.03 to 85.62 mg / g, it is confirmed that the polyphenol content of strawberry leaves is higher than that of conventional tea. Could.

Example 3: Strawberry leaf tea Quality characteristics

The quality characteristics of the strawberry leaf tea prepared by Preparation Example 2 are as shown in FIGS. 6 and 7. 6 is a calorie, carbohydrate, protein, fat, cholesterol and sodium content of the strawberry leaf tea, Figure 7 is a result of analyzing the vitamin C content.

Example 4: Sensory evaluation

Strawberry leaf tea prepared by the method of Preparation Example 2, which is the method of the present invention, and strawberry leaf tea prepared by the method of Preparation Example 2 but without the addition of bamboo salt (Comparative Example) were selected for 30 trained sensory test agents. After performing a sensory test diluted in water according to the results are shown in Table 1 below. The sensory test items were color, aroma, taste, and overall acceptability. Five points were scored according to the five-point scale method, and the test subjects recorded the scores according to the following evaluation criteria. 5: very good, 4: good, 3: normal, 2: bad, 1: very bad.

Sensory test Item Comparative example Production Example 2 color 3.42 3.50 incense 3.54 3.60 flavor 3.58 4.20 Overall preference 3.50 4.18

As a result, the preference for the color and aroma did not show a big difference from the comparative example, but the preference for the taste of the strawberry leaf tea prepared by the method of the present invention was higher than the comparative example. And in the overall preference diagram, the strawberry leaf tea produced by the method of the present invention showed a better preference, and it was found that the strawberry leaf tea produced by the method of the present invention improves the taste by containing bamboo salt.

1: ocher germanium foreign container
2: king tree
3: ocher germanium inner container
4: sun salt
5: hole

Claims

(a) adding bamboo salt to strawberry leaves to ripen and then drying; And
(b) Method of producing a strawberry leaf tea, characterized in that comprising the step of natural drying by mixing the strawberry powder on the dried strawberry leaves.

The method according to claim 1, wherein the bamboo salt of step (a) is prepared by the following steps:
(a) inserting the ocher germanium inner disease container (3) having a plurality of holes (5) in the royal wood (2) and placing the natural salt (4) in the ocher germanium inner disease container (3);
(b) placing the royal bamboo (2) containing the ocher germanium inner container (3) containing the natural salt (4) in the ocher germanium outer bottle (1) and sealing it;
(c) putting the sealed ocher germanium foreign bottle (1) into a kiln and heating to prepare bamboo salt;
(d) cooling the heated ocher germanium foreign bottle (1) and then taking out the bamboo salt to pulverize it; And
(e) drying the pulverized bamboo salt in an ocher germanium container.

3. The process according to claim 2, wherein the ocher germanium inner container (3), the ocher germanium outer bottle (1) and the ocher germanium container are made by mixing ocher and germanium.

The method of claim 1,
(a) adding 1 to 5% by weight of bamboo salt relative to the weight of dried strawberry leaves to dry strawberry leaves in the ocher germanium container prepared by mixing ocher and germanium and aged at room temperature for 20 to 28 hours; And
(b) drying the aged strawberry leaves for 10 to 50 minutes at 160 ~ 240 ℃ and repeat the rubbing process by hand 2 to 10 times, (1) weight of the strawberry powder to the weight of the dried strawberry leaves in step (a) Method of producing a strawberry leaf tea, characterized in that comprising the step of natural drying by adding%.

Strawberry leaf tea prepared by the method of any one of claims 1 to 4.

Strawberry leaf tea powder prepared by drying after drying the strawberry leaf tea of claim 5.

Strawberry leaf tea powder of claim 6 prepared by refilling into a ring-shaped refilling ring berry.

Food comprising the strawberry leaf tea of claim 5.

Cosmetics containing the strawberry leaf tea of claim 5.