KR20130076611A

KR20130076611A - Method of dendropanax morbifera-tea

Info

Publication number: KR20130076611A
Application number: KR1020110145263A
Authority: KR
Inventors: 서정호
Original assignee: 서정호
Priority date: 2011-12-28
Filing date: 2011-12-28
Publication date: 2013-07-08

Abstract

PURPOSE: A production method of a dendropanax tea is provided to easily dissolve in warm water and not to have a bitter taste and an astringent taste even after infusing many times. CONSTITUTION: Dendropanax morbifera leaves are dried in a drying chamber for two hours after washing with water. The dried dendropanax morbifera leaves are cut into the size of 1-2.5 centi meter. The cut dendropanax morbifera leaves are roasted at 170 degree C for three minutes and rolled for 15 minutes. The rolled dendropanax morbifera leaves are roasted at 200 degree C for 7 minutes and dried for more than 8 hours after steamed for the first time at 91 degree C for six hours being covered with cloth. The steamed dendropanax morbifera leaves are roasted at 300-370 degree C for 5 minutes and dried for 8 hours after steamed for the second time at 91 degree C for 7 hours being covered with cloth. The dendropanax morbifera leaves are steamed 3-9 times using the same method. The steamed dendropanax morbifera leaves are naturally fermented for 72 hours in the drying chamber which maintains humidity over 65 percent. The fermented dendropanax morbifera leaves are roasted at 200 degree C for 10 minutes and dried for more than 8 hours. The roasted dendropanax morbifera leaves are roasted for 5 minutes at 180 degree C and for 5 minutes at 130 degree C and dendropanax tea is produced having most content less than 1 percent. [Reference numerals] (AA) Start; (B1) Step of gathering dendropanax morbifera leaves; (B10) Step of 6th steaming of Dendropanax morbifera leaves; (B11) Step of 7th steaming of Dendropanax morbifera leaves; (B12) Step of 8th steaming of Dendropanax morbifera leaves; (B13) Step of 9th steaming of Dendropanax morbifera leaves; (B14) Step of fermenting dendropanax morbifera leaves; (B15) Step of drying dendropanax morbifera leaves; (B16) Step of finishing the production of dendropanax tea; (B17) Step of packing finished product of dendropanax tea; (B2) Step of washing and drying dendropanax morbifera leaves; (B3) Step of cutting dendropanax morbifera leaves; (B4) Step of rubbing dendropanax morbifera leaves with hands; (B5) Step of 1st steaming of Dendropanax morbifera leaves; (B6) Step of 2nd steaming of Dendropanax morbifera leaves; (B7) Step of 3rd steaming of Dendropanax morbifera leaves; (B8) Step of 4th steaming of Dendropanax morbifera leaves; (B9) Step of 5th steaming of Dendropanax morbifera leaves; (C1) Selecting and washing with water; (C13) Red clay pot; (C14) Roasting and drying; (C15) Roasting; (C16) Measuring and packing; (C2) Cutting; (C3) Roasting and rubbing; (C4,C5,C6,C7,C8,C9,C10,C11,C12) Roasting, steaming and drying; (DD) End

Description

Hwangchil tea preparation method {Method of Dendropanax morbifera-tea}

The present invention relates to a method of manufacturing hwangchil tea using hwangchil-tree, and more particularly, after washing the leaves and stems of cultivated hwangchil-tree with water and steaming, steaming and drying several times at different temperatures and times. It is to provide a method of manufacturing hwangchil tea that can be usefully ingested with the hwangchil wood by preparing the hwangchil tea containing the hwangchil component which becomes less than 1%.

Dendropanax Morbifera LEV, native to the southwestern coast of Korea and Jeju Island, is an evergreen broad-leaved arboreous tree belonging to the family Elm family. Because of its strong absorption of harmful electromagnetic waves, it is possible to predict major changes in daily life depending on its application.

Hwangchil tree separates sap and resin, and Hwangchil from the bark has brilliant golden color and is used as a gold lacquer paint. Benzoin in the resin contains human body. It has the effect of relaxing and suppressing various kinds of weight lifting, and if you smoke it with incense, it relieves fatigue, strengthens kidneys for men, and eliminates menstrual irregularities for women, and sudden heart disease, abdominal pain in children, and children may be surprised. At the same time, it is known to be effective in joint pain and is sometimes referred to as 'mountain cedar' in the private sector.

Recently, Hwangchil-tree has been reported to have excellent pharmacological effects on liver function improvement, hypertension, diabetes, arthritis, constipation, skin disease, etc. of Panax family plants (Gasiogapi, Ginseng, etc.).

However, although it was impossible to commercialize because of its rareness, various researches and developments have been carried out recently due to mass cultivation and successful tissue culture. However, some of the materials of hwangchil have a unique taste and bitter taste. Therefore, there is a problem in that it is difficult to foodize the hwangchil as it is.

Generally, it is difficult to drink it as it has bitter taste, but the leaves and stems of the yellow lacquer tree contain the components of the yellow lacquer. It is good to drink in making, and it is also easy to consume the pharmacological ingredients of Hwangchil-tree.

Accordingly, Korean Patent No. 10-0835868 discloses a method of manufacturing Hwang Chil-tea and Hwang-green tea, which manufactures Hwang-chil tea, which is good for the body and easy to drink, using the leaves or stems of Hwang-chil trees.

The above-described conventional patent technology is cut to a certain size by using the hwangchil tree leaves or hwangchil stem as a material, placed in a cauldron and heated to a certain temperature or steamed or steamed, and then cooled to room temperature and steamed or steamed and cooled As it is manufactured by repeating a plurality of circuits, it contains useful components of Hwangchil-ku which is good for the body and is provided in various forms so as to be easy to drink.

Accordingly, an object of the present invention is to provide a tea containing the components of the yellow lacquer tree so that people can easily drink by using the leaves and stems of the good yellow lacquer tree.

The problem solving means of the present invention for achieving the above object is, first, cultivation of the yellow lacquer leaves and extracting the yellow lacquer leaves from there; Hwangchil leaves drying step of drying for 2 hours or more ;, Hwangchil leaves cutting step of cutting the hwangchil leaves to 1 ~ 2.5cm size using a shredder; 3, in the wet stage to maintain the set temperature 170 ℃ After performing the steaming for a minute and then put the yellow lacquer leaves in the seasoning season, the yellow chilli leaves seasoning step for 15 minutes to keep in mind ;, the yellowing leaves of the step for 3 minutes in a damper to maintain the set temperature 350 ℃ ~ 370 ℃ The temperature was lowered to 200 ℃ and squeezed for 7 minutes, followed by steaming for 6 hours in a steamer at 91 ℃ with the yellow lacquered leaves wrapped with cloth. Is the first steaming step of the yellow lacquer leaves, the yellow lacquer leaves of the step for 5 minutes in a damper to maintain the set temperature 300 ℃ ~ 370 ℃ and then wrapped the yellow lacquer leaves with a cloth put into a steamer at the set temperature 91 ℃ After the steaming for 7 hours, the second steaming step of drying the yellow lacquer leaves for more than 8 hours in a drying room; the yellow lacquer leaves of the above step for 5 minutes in a damper maintaining a set temperature of 290 ℃ and then wrapped the yellow lacquer leaves with cloth After the steaming for 8 hours in a steamer at a set temperature of 91 ℃ and dried at least 8 hours in a drying plant; yellow chilled leaves in the drying step for 5 minutes in a damper maintaining the set temperature 270 ℃ Next, the yellow lacquer leaves are wrapped in a cloth and steamed for 8 hours in a steamer at a set temperature of 91 ° C., followed by drying for more than 8 hours in a drying room; 5 minutes steaming step after steaming for 5 minutes in a damper that maintains 250 ℃ and then steamed for 9 hours in a steamer at a set temperature of 91 ℃ in the state wrapped the yellow lacquer leaves with a cloth; After the yellow lacquer leaves of the above step for 5 minutes in a damper to maintain the set temperature 240 ℃ and then wrapped the yellow lacquer leaves in a steamer at a set temperature of 91 ℃ with a cloth wrapped for 9 hours and then in the drying room for more than 8 hours Sixth steaming step of drying the yellow lacquer leaves, the yellow lacquer leaves of the above step for 5 minutes in a damper to maintain the set temperature 230 ℃ and then put the yellow lacquer leaves in a steamer at a set temperature of 91 ℃ while wrapped with a cloth for 10 hours 7-stage steaming step of hwangchil leaves to be dried for 8 hours or more in a drying room after steaming, and after removing the hwangchil leaves of the step for 5 minutes in a damper maintaining a set temperature of 220 ℃ Put the steamed steam in a steamer at a set temperature of 91 ℃ in a state wrapped with a cloth for 10 hours and then dried at least 8 hours in a drying room; yellow chilled leaves of the step in a damper maintaining the set temperature 200 ℃ After steaming for 5 minutes, the yellow lacquer leaves were wrapped in a cloth and put into a steamer at a set temperature of 91 ° C. for 12 hours, and then dried for 8 hours or more in a drying plant. Fermented hwangchil leaves for 72 hours in a drying room to maintain a floor temperature 42 ℃, humidity 65% or more in a jar; after drying for 10 minutes in a damper to maintain the set temperature 200 ℃ in Drying at least 8 hours; at 5 minutes in a damper to maintain the set temperature of 180 ℃, and 5 minutes in a damper to maintain the set temperature of 130 ℃ each The step of finishing the hwangchil tea manufacturing is a minute amount less than 1%; and is characterized in that the metering hwangchil the difference between the phase at a constant unit further comprising a step of packaging the finished product into a sealed container.

The present invention by washing the leaves and stems of the cultivated yellow lacquer tree to different temperature and time, and then repeated several times the steaming, steaming, drying process to produce a yellow lacquer tea produced less than 1% moisture, the above-mentioned Dissolved well in water, so many times there is no bitter or astringent taste, so people who drink this tea (hwangchil tea) that has been concerned about this is easy to consume useful ingredients of the hwangchil wood with excellent pharmacological effects.

1 is a manufacturing process chart illustrating the manufacturing process of the yellow tea according to the present invention.
2 is the main component data of the yellow lacquer extract,
3 is a clinical trial data on the anticancer activity of the solvent fraction of the Hwangchil extract,
Figure 4 is a graph showing the anti-diabetic effect of BG-515 in STZ diabetes-induced rats of Hwangchil extract,
5 is a pancreatic regeneration effect (immune cell revival) photo on BG-515 glucagon immune cells in the main components of the Hwangchil extract,
Figure 6 is a graph showing the BG-515 MDA change and BG-515 AST, ALT numerical change of Hwangchil extract ,

Figure 1 shows a manufacturing process diagram illustrating the manufacturing process of the yellow lacquer tea according to the present invention, as shown in the accompanying drawings, the manufacturing method of the yellow lacquer tea first, cultivating the yellow lacquer tree from there and the leaves and stems of the After harvesting, the collected yellow chill leaves are sorted through the screening process, and only the selected yellow chill leaves are arranged neatly.

Hwangchil leaves are cleaned using a clean water to wash foreign matters. The washed yellow lacquer leaves are neatly placed in a wide bowl so that water can be drained to the drying room and dried.

The yellow lacquer leaves moved to the drying room are naturally ventilated and evenly laid in the roofed building to receive sunlight directly, so that water and water sticking to the yellow lacquer leaves, which are held by water, can be removed. Dried for more than 2 hours so that the dried yellow lacquer leaves are uniformly cut to form a size of 1 ~ 2.5cm using a thinner to facilitate tea production.

On the other hand, the cut yellow lacquer leaves are administered in a sonic state maintaining the set temperature 170 ℃. The yellow lacquer leaves administered in the wet season should be steamed for 3 minutes, and the damped yellow lacquer leaves are placed in a seasoning machine that has the function of rubbing off the epidermis by inducing friction with each other. Keep in mind)

The yellow lacquer leaves of the step that has been carried out in the above work is administered to the ware to maintain the set temperature 350 ℃ ~ 370 ℃ to perform the squeezing work uniformly for 3 minutes, the yellow lacquer leaves again set the simmering temperature to 200 ℃ After lowering and performing the steaming process for 7 minutes, wrap the yellow lacquer leaves again with cloth (burlap) and administer it in a steamer at the set temperature of 91 ℃ for steaming for 6 hours. Drying is carried out (first steaming step of yellow leaf).

The yellow lacquer leaves are steamed for 5 minutes in a damper maintaining a set temperature of 300 ℃ ~ 370 ℃ and then wrapped in the working yellow chill leaves with a cloth and steamed for 7 hours into a steamer at a set temperature of 91 ℃. After finishing the steaming process, the yellow lacquer leaves are dried for more than 8 hours in the drying room.

After passing through the steps, the yellow lacquer leaves are steamed for 5 minutes in a damper maintaining a set temperature of 290 ° C., and then steamed for 8 hours in a steamer at a set temperature of 91 ° C. with the cloth wrapped with yellow cloth. Then, steamed yellow chilli leaves are dried in a drying room and dried for at least 8 hours.

The yellow lacquer leaves are then steamed for 5 minutes in a damper maintained at a set temperature of 270 ° C., and then wrapped with the cloth and put into a steamer at a set temperature of 91 ° C. for 8 hours. Transfer the steamed yellow lacquer leaves to the drying plant and dry them for at least 8 hours.

After passing through the step of the yellow lacquer leaves for 5 minutes in a damper to maintain the set temperature 250 ℃ and then wrapped in a yellow cloth leaves in a steamer at a set temperature of 91 ℃ in a state wrapped with cloth, steamed for 9 hours, Transfer to dry place and dry for more than 8 hours. (5th steaming step of yellow leaf)

After the above step, the yellow lacquer leaves are steamed for 5 minutes in a damper maintaining a set temperature of 240 ° C., and then steamed for 9 hours in a steamer at a set temperature of 91 ° C. with the cloth wrapped with a cloth. Dry for at least 8 hours (6th steaming step of yellow leaf)

After the yellowing leaves undergoing the above step for 5 minutes in a damping machine maintaining the set temperature 230 ℃ and wrapped in a state in the steamer at the set temperature 91 ℃ with the cloth wrapped with the cloth and steamed for 10 hours, 8 Dry for more than time (7th steaming step of yellow leaf)

After the yellow lacquer leaves undergoing the above step for 5 minutes in a damper maintaining the set temperature of 220 ℃ and then wrapped the cloth with the cloth in a steamer at a set temperature of 91 ℃ steamed for 10 hours and then transferred to the drying room Dry for at least 8 hours (8th steaming step of yellow leaf)

After the yellowing leaves undergoing the above step for 5 minutes in a damping machine maintaining the set temperature of 200 ℃ and then wrapped in a state in the steamer at a set temperature 91 ℃ with the cloth wrapped with a cloth and steamed for 12 hours and transferred to the drying room Dry for at least 8 hours (9th steaming step of yellow leaf)

Hwangchil leaves passed through the above step into the ocher jar and fermented for 72 hours in a drying room maintaining the floor temperature 42 ℃, humidity 65% or more.

After performing the steaming operation for 10 minutes in a damper that maintains the set temperature 200 ℃ after the above step is transferred to a drying plant and dried for more than 8 hours.

Perform the yellowing work after the above step for 5 minutes in the damper to maintain the set temperature of 180 ℃, and again for 5 minutes in the damper to maintain the set temperature 130 ℃ to be less than 1% moisture content Prepares yellow chil tea.

Using the measuring means for measuring the yellow chil tea of the step to measure by a certain unit and put in the packaging material and then sealed by using a sealing machine to ship the finished product. (Finished product packaging step)

Figure 2 is the main component data of the Hwangchil extract according to the present invention, FIG. 3 is clinical trial data for the anticancer activity investigation of the solvent fraction of the Hwangchil extract, Figure 4 is BG- in STZ diabetes-induced rats of Hwangchil extract 515 is a graph showing the anti-diabetic effect, FIG. 5 is a pancreatic regeneration effect (immune cell revival) photo on BG-515 glucagon immune cells in the main components of Hwangchil extract, and FIG. 6 shows BG-515 MDA changes of Hwangchil extract And BG-515 AST and ALT values.

As described above, the present invention collects the leaves and stems of the cultivated Hwangchil trees, washes the collected Hwangchil leaves with water, and repeats the process of steaming, steaming, and drying several times at different temperatures and times to less than 1% water content. It will be able to manufacture the yellow chil tea.

Hwangchil tea prepared by the method described above is well dissolved in warm water, so there is no bitter or astringent taste even after many times of concern. To make it work.

Claims

Hwangchil leaves harvesting step of cultivating the Hwangchil trees and harvesting Hwangchil leaves therefrom;
Selecting the picked yellow lacquer leaves and washing only the selected yellow lacquer leaves with water and drying the dried yellow lacquer leaves for more than 2 hours in a drying shop;
Hwangchil leaf cutting step of cutting the hwangchil leaves to 1 ~ 2.5㎝ size using a thinner;
After performing the steaming operation for 3 minutes in the damper to maintain the set temperature 170 ℃ in the step of the yellow lacquer leaves yellow pepper leaves care step for 15 minutes to put the yellow pepper leaves in the seasoning season;
Set the yellow lacquer leaves in the above step for 3 minutes in a damper that maintains the set temperature of 350 ° C. to 370 ° C., and then lower the set temperature to 200 ° C. for 7 minutes, and then wrap the yellow lacquer leaves with cloth (burlap). After steaming for 6 hours in a steamer at a temperature of 91 ℃, the first steaming step of the yellow chile leaves to dry for more than 8 hours;
After the yellow lacquer leaves of the above step for 5 minutes in a damper to maintain the set temperature 300 ℃ ~ 370 ℃ and wrapped in a state in the steaming machine with a set temperature 91 ℃ in a state wrapped with the cloth and steamed for 7 hours 8 Hwangchil leaves secondary drying step for more than an hour ;,
After the yellow lacquer leaves of the step for 5 minutes in a damper maintaining a set temperature of 290 ℃ and put the yellow lacquer leaves in a steamer at a set temperature of 91 ℃ with a cloth wrapped for 8 hours and dried for more than 8 hours in a drying room Hwangchil leaves third steaming step;
After the yellow lacquer leaves of the step for 5 minutes in a damper to maintain the set temperature 270 ℃ and put the yellow leaves in a steamer at a set temperature 91 ℃ in a state wrapped with a cloth and steamed for 8 hours and dried in a drying room for more than 8 hours Fourth steaming step of letting yellow leaves;
After the yellow lacquer leaves of the step for 5 minutes in a damper to maintain the set temperature 250 ℃ and then wrapped the yellow lacquer leaves in a steamer at a set temperature 91 ℃ with a cloth wrapped for 9 hours and dried for more than 8 hours in a drying room 5th steaming step of letting yellow leaves;
After the yellow lacquer leaves of the above step for 5 minutes in a damper to maintain the set temperature 240 ℃ and put the yellow lacquered leaves in a steamer at a set temperature of 91 ℃ with a cloth wrapped for 9 hours and dried for more than 8 hours in a drying room Sixth steaming step of letting yellow leaves;
After the yellow lacquer leaves of the step for 5 minutes in a damper maintaining the set temperature 230 ℃ and wrapped in a steamer at a set temperature of 91 ℃ in a state wrapped with the cloth and dried for more than 8 hours in a drying room Seventh steaming step of letting Hwangchil leaves;
After the yellow lacquer leaves of the step for 5 minutes in a damper to maintain the set temperature 220 ℃ and then wrapped the yellow lacquer leaves in a steamer at a set temperature of 91 ℃ in a state wrapped with a cloth and steamed for 10 hours and dried in a drying room for more than 8 hours Hwangchil leaves to the eighth steaming step;
After the yellow lacquer leaves of the above step for 5 minutes in a damper to maintain the set temperature 200 ℃ and put the yellow lacquered leaves in a steamer at a set temperature of 91 ℃ in a state wrapped with a cloth and steamed for 12 hours and dried in a drying room for more than 8 hours 9th steaming step of letting yellow leaves;
Hwangchil leaves fermentation step of fermenting 72 hours naturally in a drying room to put the hwangchil leaves of the above step in the ocher jar at a floor temperature of 42 ℃, humidity 65% or more;
After the yellow lacquer leaves of the step for 10 minutes in a damper to maintain the set temperature 200 ℃ and dried in a drying plant for more than 8 hours ;,
Finishing the yellow lacquer tea production of less than 1% water content by the yellow lacquer leaves of the step for 5 minutes in a damper to maintain the set temperature 180 ℃, 5 minutes in a damper to maintain the set temperature 130 ℃;
Hwangchil tea manufacturing method characterized in that it further comprises a step of packaging the finished product to measure the yellow tea of the step in a predetermined unit and put in a packaging material.