KR20140027772A - Method manufacture of platycodon grandiflorum tea - Google Patents

Abstract

The present invention relates to a manufacturing method of Platycodon grandiflorum tea having balloon flower as a main ingredient, and, more specifically, to a manufacturing method of platycodon grandiflorum tea, which comprises (a) a process of preparing each material of fresh balloon flower roots, green tea, cinnamon and licorice roots; (b) a process of processing fresh balloon flower roots to be used as tea; (c) a process of processing fresh green tea leaves; (d) a process of processing licorice roots to be used as tea; (e) a process of processing cinnamon to be used as tea; (f) a process of mixing 65-76 weight% of balloon flower roots, 20-25 weight% of green tea, 2-5 weight% of licorice roots, and 2-5 weight% of cinnamon, respectively prepared in previous processes; and (g) a process of packaging the Platycodon grandiflorum tea, in which balloon flower roots, green tea, licorice roots and cinnamon, at a conventional tea packaging size. The present invention relates to a manufacturing method of Platycodon grandiflorum tea in order to provide functional tea beneficial to respiratory diseases and blood vascular diseases by drinking tea composed of a mixture of balloon flower roots, green tea, cinnamon and licorice roots. [Reference numerals] (AA) Raw water inflow; (BB) Step of processing fresh balloon flower roots to be used as tea; (CC) Step of processing fresh green tea leaves; (DD) Step of processing licorice roots to be used as tea; (EE) Step of processing cinnamon to be used as tea; (FF) Step of mixing processed balloon flower roots, green tea, licorice roots and cinnamon; (GG) Step of packaging Platycodon grandiflorum tea

Description

Method of manufacturing Okneum Tea {method manufacture of Platycodon grandiflorum tea}

The present invention relates to a method for producing Ok-no-tea with a bellflower [Platycodon grandiflorum] as a main ingredient, and more specifically, forging, blowing, keeping in mind, fermentation, drying, screening, mixing, weighing and packing It relates to a manufacturing method of Oknok tea using bellflower to provide a functional tea to help respiratory diseases, vascular diseases by taking a tea made of a mixture of bellflower, green tea, cinnamon, licorice prepared by the process.

Ok-eum tea means tea that feels a beautiful and beautiful celestial voice. Drinking bellflower tea is called Ok-eum tea because you can have a clear and beautiful voice.

Looking at the prior art using the bellflower The bellflower tea bag of the Republic of Korea Patent No. 0922325 and its manufacturing method, (A) removing foreign matter on the surface of the bellflower; (B) removing the shell of the bellflower; (C) steaming the bellflower with steam for 1 hour 30 minutes to 3 hours at a temperature of 70 to 140 ° C .; (D) drying the bellflower in the shade for 40 to 72 hours; (E) steaming the bellflower with steam for 1 hour to 2 hours 30 minutes at a temperature of 70 to 140 ° C; (F) drying the bellflower in the shade for 20 to 36 hours; (G) repeating steps (E) and (F) 4 to 8 times; (H) crushing the bellflower to a particle size of 0.05 to 1 cm in size; (I) roasting the ground bellflower at 60 to 95 ° C. for 5 minutes to 1 hour; And (J) adding the roasted bellflower into a tea bag and adding 0.5 to 3 parts by weight of roasted brown rice, roasted corn, roasted buckwheat or green tea per 100 parts by weight of the roasted bellflower to the tea bag; and sealing the bellflower tea bag; A manufacturing method has been disclosed.

The prior art is steaming the bellflower with steam for 1 hour 30 minutes to 3 hours at a temperature of 70 to 140 ℃ and 1 to 2 hours 30 at a temperature of 70 to 140 ℃ in the production of tea using bellflower This method is carried out repeatedly during steaming the bellflower with steam for minutes, which is a method for manufacturing red ginseng, which is inconvenient to iron for a long time when steaming and drying the bellflower like red ginseng As a point occurs, it is not easy to eat with hot water, such as making a normal tea, so that the powdered steamed and dried bellflower is made into a tea bag to provide tea, and these tea bag bellflower tea has a problem that cannot be provided as a tea with a clear and deep taste. have. In other words, if you steam the bellflower, dry it, and make it into hot water, it takes a lot of time to worry about it. Therefore, the prior art is to make a tea bag tea by powdering the bellflower, but this is just a bellflower tea bag tea, there is a problem that the functionality is inferior.

Republic of Korea Patent No. 0922325

The present invention is to solve such a problem, while maintaining the bellflower ingredients while maintaining a tea, cinnamon, licorice is taken by taking a tea can provide a functional tea that can help to strengthen bronchitis, respiratory diseases, immunity, etc. It's about one Ok fork.

Okneum tea manufacturing method of the present invention for achieving the above object,

(B) preparing raw bellflower, green tea, cinnamon and licorice respectively;

공정 process of preparing raw bellflower for use as tea;

Cutting and cutting the prepared raw bellflower into pieces by diagonally cutting the raw bellflower;

Step of spreading the bellflower cut into pieces in the room to dry and forge to a water content of 35% by weight;

 Roasting the dried piece of bellflower at a temperature of 320 ° C. to 360 ° C. in an air freshener;

Keeping in mind the rubbed bellflower;

A fermentation step of fermenting the said bellflower for 24 hours in a fermentation chamber at a temperature of 22 ° C to 27 ° C;

Drying moisture in an electric dryer to prevent deterioration of the fermented bellflower;

Selecting the fermented dried bellflower and preparing a bellflower for making tea; And

공정 the process of processing the raw green tea;

Forging the prepared green tea leaves to dry the moisture of the outer surface in the shade;

Roasting the forged green tea leaves at a temperature of 320 ° C. to 360 ° C. in a medicinal herb;

Regarding the repetition and repetition of the green tea leaves that were blown off in the above-mentioned fresh meat;

A fermentation step of fermenting the above-mentioned green tea leaves in a fermentation chamber at a temperature of 22 ° C. to 27 ° C. for 24 hours;

 Drying moisture in an electric dryer to prevent deterioration of the fermented green tea leaves;

Selecting only the green tea leaves usable as tea by selecting foreign substances such as stems mixed in the dried green tea leaves; And

⒟ process to use licorice as tea;

Pulverizing the prepared liquorice to a size smaller than the size of the bellflower cut pieces carried out in the step;

Removing and sorting the foreign matter mixed in the crushed licorice powder; And

가공 process cinnamon to be used as tea;

Crushing the prepared cinnamon to a size smaller than the size of the bellflower cut pieces performed in the step ;;

Removing foreign matter mixed in the crushed cinnamon crushed water and selecting the same; And

(B) mixing 65 wt% to 76 wt% of bellflower, 20 wt% to 25 wt% of green tea, 2 wt% to 5 wt% of licorice, and 2 wt% to 5 wt% of cinnamon;

옥 characterized in that the step of packing the traditional tea packaging standards of bellflower, green tea, licorice, cinnamon.

By providing the Ok-eum tea as the main component of the bellflower of the present invention prepared as described above, it is characterized by providing a functional tea that can help respiratory diseases, vascular diseases, etc., since the tea is naturally enjoyed.

The present invention enjoys the health of the respiratory diseases, vascular diseases, etc. by naturally contained in the bellflower even without taking a separate health supplement food by enjoying the Okneum tea using bellflower, green tea, licorice, cinnamon Has the effect.

1 is a block diagram of a manufacturing process of the teapot of the present invention.

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

Looking at the bellflower used as a teapot in the present invention,

The bellflower [Platycodon grandiflorum] is called Gilkyung, Dorat, Gil Gyeongchae, Paekak, Plantain, and Sandflower. Bellflower is usually grown but grows wild in the mountains and fields. Its bellflower root is thick and the stem grows straight. When cut, white juice comes out. The height of the stem is 40-100cm.

In addition, the leaves of bellflower are alternate, long oval or broad lancet with serrated edges, without petioles. The tip of the leaf is sharp and the base is wide. Leaf front is green, back side is grayish blue, hairless, 4-7cm long, 1.5-4cm wide.

Flowers bloom in July-August, light blue or white, with bells spreading outwards, 4-5cm in diameter, with 5 ends. The calyx is also divided into five, and the branch is bulky. There are five stamens, one pistil, five ovaries, and five pistils.

The fruit is ovate with ovate and ripened with calyx. Reproduction is good with seeds. In the spring and autumn, roots are taken and eaten raw or as herbs. The main ingredient of bellflower is saponin. The medicinal herb is peeled or dried as it is, and is used in oriental medicine for dentition, lung fever, tonsillitis and diarrhea.

White flowers are called white bellflower (for. Albiflorum), flowers are double layered (for. Duplex), and white flowers are called white bellflower (for. Leucanthum). [Source: quoted from Naver, Bellflower, Doosan Encyclopedia]

If you look at the efficacy of the bellflower on Naver,

* Good for bronchitis and respiratory diseases.

* Increases immune function.

Lowers cholesterol levels and strengthens blood vessels

* Increase mucus secretion of the mucous membrane of the respiratory tract to get rid of sputum.

* Prevents colds and relieves sinusitis.

* Anti-inflammatory, antibacterial, gastritis prevents the action.

* Relieves hangovers and cools down to act on the lungs to act as a fever. And the like.

In addition, oriental medicine books are good for preventing respiratory diseases and colds.

As such, the components of bellflower are judged to have a beneficial effect on the human body, and in the present invention, by making tea and enjoying them by using them, it is healthy by the ingredients that the bellflower has without taking a separate dietary supplement. It is intended to have a supplement effect.

 Hereinafter, a method for manufacturing Oknegum tea according to the present invention will be described in detail.

1st process: Okneum tea material preparation process

First, the ingredients are sorted and prepared for the preparation of the tea cup. Okneum tea (玉 音 茶) prepared in the present invention is prepared by using a raw bellflower, green tea, cinnamon, licorice to make tea, respectively.

Second step: processing and preparing raw bellflower for use as a tea;

The raw bellflower prepared in the first step is cut diagonally and cut into pieces.

The cut piece of bellflower is cut into thin slices, but there is no separate specification, but when cutting the bellflower into slices, the thick slices may be long, so the length of the cutting may be between 0.5 mm and 5 mm. It is preferable.

The bellflower cut in the piece form is spread out in the room and dried and forged to have a water content of 35% by weight.

Since the root tissue is harder than the green tea leaves and contains a large amount of water, if the water content is not reduced as much as possible during the forgery, the time is delayed in the next step, the second step, so that the water content is 35% by weight in the drying forging step. Dry and forge. At this time, the moisture content using a moisture meter, the drying is dried for 1 to 4 hours in the shade.

 The drying time in the forging step is 1 hour to 4 hours because it depends on the cutting thickness of the bellflower and also on the season's environment.

 The dried cut bellflower is roasted at a temperature of 320 ° C. to 360 ° C. in an air freshener. At this time, during the roasting process, the protein in the bellflower is destroyed to remove the enzyme.

The subcutaneous cutting bellflower will be wrapped in a thin cloth such as a furoshiki to keep in mind.

The mind process is also repeated by repeating the note and mind.

The above-mentioned bellflower is fermented for 24 hours in the fermentation chamber at a temperature of 22 ℃ to 27 ℃.

The fermented bellflower is dried during the fermentation process, so that it is deteriorated when it is stored.

The fermented and dried cutting bellflower may be produced in the powder and the foreign matter in the process of bokcho and the mind can be mixed, so only the cutting bellflower is good in shape and quality to prepare a bellflower for tea production.

Third Process: Process of Processing Raw Side Green Tea

Forged green tea leaves prepared in the first step for 1 to 2 hours to dry the moisture of the outer surface in the shade.

The green tea forgery is made in the same manner as the conventional green tea forgery and can be dried in the shade or indoors.

The green tea leaves dried in the forgery step are roasted at a temperature of 320 ° C. to 360 ° C. in a broth.

The green tea leaves can also be roasted in a white meat, or can be roasted in a traditional manner in a cauldron.

The green tea leaves blown from the above-mentioned fresh meat is subjected to the mindful process.

The green tea leaves noted above are fermented for 24 hours in a fermentation chamber at a temperature of 22 ° C to 27 ° C.

 The fermented green tea leaves are dried during the fermentation process, so there is a risk of deterioration during storage, so that the green tea leaves are dried in an electric dryer to prevent deterioration by moisture.

After the fermentation, the dried green tea leaves are stemmed in the process of attention and foreign matters may be mixed so that only the green tea leaves can be selected and used as tea.

Fourth step: processing licorice for use as a tea;

Licorice prepared in the first step is pulverized to a size smaller than the size of the bellflower cut pieces performed in the second step.

Licorice used in the present invention is called ural licorice, bent licorice and grows in Russia (Siberia), Iran, Afghanistan, Pakistan, China (Gamseong, Xinjiang), Mongolia and is also grown in Korea.

Licorice (甘草) has an unusual smell and taste is sweet.

Licorice harmonizes the toxicity of all medicines and makes the medicinal effect appear, regulates the fever and morale of the book, makes good communication of all blood vessels, and strengthens the muscles and bones.

Pharmacological action is effective in detoxification, hepatitis, urticaria, dermatitis, eczema. Jinhae, expectoration, muscle relaxation, diuretic, anti-inflammatory action and suppresses peptic ulcer. [Source: Licorice, Doosan Encyclopedia]

As described above, it can be seen that licorice is used in various prescriptions in one shot.

After licorice is crushed and formed into small pieces in this step (the fourth step), the screening work is carried out for the presence of foreign substances and other unnecessary substances.

Fifth step: processing cinnamon to be used as tea;

The prepared cinnamon is pulverized to a size smaller than the size of the bellflower cut pieces performed in the step ⒝.

The ground cinnamon is screened by removing foreign substances mixed in the ground water such as licorice.

Cinnamon used in the present invention, <Chinese medicine> The bark of the broiler bark from the herbal, write as a cold antipyretic agent, and also used for jijeung pain and abdominal pain. It is written, the efficacy of cinnamon is hot and sweet and very warm nature of the body's blood communication is good. In addition, the efficacy of cinnamon has the effect of removing the blood is known to have the effect of treating it even when there is abdominal pain or purulent due to the blood after giving birth.

In addition to the cinnamon effect, drinking cinnamon tea is harmful to the body when it is cold, sweating effect, prevents body stiffness due to cold, and is effective in cold hands and legs in winter, and also fever. Good for pain relief, cinnamon helps circulate blood vessels of the blood vessels to help the body and hands and feet pharmacological action, and cold and cold hands and feet, digestive function is very good for those who are sick. It is known as [Source: Licorice, Doosan Encyclopedia].

6th step: bellflower, green tea, licorice, cinnamon mixing process

65 wt% to 76 wt% of Bellflower, 20 wt% to 25 wt% of green tea, 2 wt% to 5 wt% of licorice, and 2 wt% to 5 wt% of cinnamon are mixed. .

The ingredients of tea to be mixed in this process are bellflower and green tea, which are mixed after cutting (cutting) → forgering → forage → keeping in mind → fermentation → drying → sorting.

Licorice and cinnamon are mixed after grinding → screening. Of course, at the time of mixing 65 wt% to 76 wt% of bellflower, 20 wt% to 25 wt% of green tea, 2 wt% to 5 wt% of licorice, and 2 wt% to 5 wt% of cinnamon were mixed together.

Licorice and cinnamon used in this process are those dried in the market.

7th step: packaging process

The mixture of the bellflower, green tea, licorice, cinnamon can be packaged in 15g, 35g, 70g, 100g, etc., which is a typical tea packaging standard, to allow the distribution of Ok-no tea.

Referring to the embodiment of the present invention based on the manufacturing process as follows.

&Lt; Example 1 >

According to the manufacturing process 70 weight% of the bellflower processed, green tea 24% by weight, licorice 3% by weight, cinnamon 3% by weight was mixed to prepare a tea.

The prepared Okeum tea is packed in 15g, 35g, 70g, 100g, etc., the method of making Okeum tea is heated to 90 ℃ ~ 98 ℃ water like the conventional green tea and then crying in the hot water of the tea with water Taking.

The taste of tea is mixed with the bitterness of bellflower and the taste of green tea, while the aroma and sweetness of licorice and cinnamon are combined to give a clear and refreshing taste.

In other words, a little bellflower flavor and cinnamon flavor are combined, and the taste is slightly sweet.

It is generally known that green tea is good for the human body, but there is a problem that the younger people have a lowered preference, and it is also unsuitable for children to drink because of the caffeine component, but the Oknum tea of the present invention is a combination of bellflower, green tea, licorice and cinnamon. It tastes sweet, so there is no objection to children as well as young people.

The present invention prepared as described above has a feature of providing a functional tea that can help respiratory diseases, vascular diseases, etc. by providing a natural tea with a bellflower as a main component, thereby naturally enjoying tea.

Claims (5)

(B) preparing raw bellflower, green tea, cinnamon and licorice respectively;
공정 process of preparing raw bellflower for use as tea;
공정 the process of processing the raw green tea;
⒟ process to use licorice as tea;
가공 process cinnamon to be used as tea;
(B) mixing 65 wt% to 76 wt% of bellflower, 20 wt% to 25 wt% of green tea, 2 wt% to 5 wt% of licorice, and 2 wt% to 5 wt% of cinnamon;
옥 A method of manufacturing Ok-eum tea, characterized in that the step of packaging the Ok-eum tea mixed with bellflower, green tea, licorice, cinnamon according to the standard tea packaging standards. The method of claim 1,
The process of preparing and preparing raw bellflower for use as a tea
Cutting and cutting the prepared raw bellflower into pieces by diagonally cutting the raw bellflower;
Step of spreading the bellflower cut into pieces in the room to dry and forge to a water content of 35% by weight;
Roasting the dried piece of bellflower at a temperature of 320 ° C. to 360 ° C. in an air freshener;
Keeping in mind the rubbed bellflower;
A fermentation step of fermenting the said bellflower for 24 hours in a fermentation chamber at a temperature of 22 ° C to 27 ° C;
Drying moisture in an electric dryer to prevent deterioration of the fermented bellflower;
The fermented tea production method characterized in that the step consisting of preparing the bellflower for tea production by selecting the fermented dried bellflower. The method of claim 1,
Process 하는 processing raw side green tea,
Forging the prepared green tea leaves to dry the moisture of the outer surface in the shade;
Roasting the forged green tea leaves at a temperature of 320 ° C. to 360 ° C. in a medicinal herb;
Mindful step of repeatedly performing the mind and virtue of the green tea leaves that were blown from the meat;
A fermentation step of fermenting the above-mentioned green tea leaves in a fermentation chamber at a temperature of 22 ° C. to 27 ° C. for 24 hours;
Drying moisture in an electric dryer to prevent deterioration of the fermented green tea leaves;
Selecting the foreign substances such as stems mixed with the dried green tea leaves Okok tea manufacturing method comprising the step of selecting only the green tea leaves that can be used as tea. The method of claim 1,
Process for processing licorice and cinnamon as tea ⒟⒠;
Pulverizing the prepared licorice or cinnamon to a size smaller than the size of the bellflower slices carried out in the step;
The method for producing Ok-no-tea, characterized in that consisting of the step of removing the foreign matter mixed in the crushed licorice or cinnamon crushed. Okeum tea produced as a main component of the bellflower by the manufacturing method of claim 1.

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