KR20140027773A - Method manufacture of tea use taraxacum platycarpum dahlst - Google Patents

Abstract

The present invention relates to a manufacturing method of dandelion tea using dandelion as a main ingredient, and, more specifically, to a manufacturing method of dandelion tea, which comprises (a) a process of preparing each material of fresh dandelion leaves, green tea, cinnamon and licorice roots; (b) a process of firstly processing fresh dandelion leaves to be used as tea; (c) a process of secondly processing fresh green tea leaves; (d) a process of processing licorice roots to be used as tea; (d) a process of processing a cinnamon to be used as tea; (f) a process of mixing 65-76 wt% of dandelion leaves, 20-25 wt% of green tea, 2-5 wt% of licorice roots and 2-5 wt% of cinnamon, which have been respectively processed in previous processes; and (g) a process of packaging the dandelion tea, in which dandelion leaves, green tea, licorice roots and cinnamon are mixed, at a conventional tea packaging size. The present invention relates to a manufacturing method of the dandelion tea using dandelion having effects of providing a functional tea as a health supplementary food, which allows benefits to health such as cooling a fever by acting to a liver and a stomach, urinating well, eliminating inflammation, and strengthening the stomach by drinking tea composed of a mixture of dandelion leaves, green tea, cinnamon and licorice roots. [Reference numerals] (AA) Ingredient preparation step of preparing fresh dandelion leaves, green tea, cinnamon and licorice roots; (BB) Step of firstly processing fresh dandelion leaves to be used as tea; (CC) Step of secondly 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 manufacturing dandelion tea by mixing processed balloon flower roots, green tea, licorice roots and cinammon; (GG) Step of packaging mixed dandelion tea

Description

Method for manufacturing tea poultry using dandelion {method manufacture of tea use Taraxacum platycarpum Dahlst}

The present invention relates to a method for manufacturing poongyoung tea using a dandelion (Taraxacum platycarpum Dahlst) as a main raw material, and more specifically, forged, shoot, remarkable, fermented, dried, screened, cinnamon By pulverizing and selecting licorice, it manufactures pogongyoung tea mixed with raw dandelion leaves, green tea, licorice, and cinnamon. It changes the bitter taste of dandelion to sweet taste and removes the inflammation of internal organs by enjoying the clear and refreshed tea naturally In addition, the present invention relates to a method for manufacturing poongyoung tea using dandelion to provide a tea with a health supplement function that helps to strengthen the stomach.

Pogongyoung tea is a tea that feels love because it has a lot of work to be done. Dandelion tea has a clear scent and taste that is clear. Drinking dandelion tea can make you love with a clear and beautiful heart. It is called.

In addition, if you look at the history of Pogongyoung, which has been handed down as a proverb from folklore, Pogongyoung is a fairy who has been in love with a woodcutter who has been wondering about the human world. When this happened, Pogongyoung was imprisoned in the prison of the kingdom, and the woodcutter slept in sorrow and was unable to digest any food. In the eyes of Pogong-young, who loved the woodcutter, tears flowed incessantly, and the wildflowers bloomed in the human world. The woodcutter's grief and stomach boiled these wildflowers with decoction, and people called them pogongyoung. The proverb of a flower given to heal a loved one is recorded in the literature.

Looking at the prior art using dandelion Dandelion tea manufacturing method of the Republic of Korea Patent Publication No. 2001-0104791, In the manufacturing method of dandelion tea,

Washing the dandelion leaves and roots with water and drying them; steaming the dandelion leaves in a steaming pot, and then stirring them in a stir-frying pan while stirring for 10 to 40 minutes at 90 ° C. to 110 ° C., and the dandelion root is at least 100 ° C. Disclosed is a method for preparing a dandelion tea, which comprises a step of roasting in a stir fryer, ripening the dandelion leaves and roots at a temperature of 15 ° C. to 25 ° C., and crushing the dandelion leaves and roots.

Dandelion tea manufacturing method of the prior art has a problem that the fragrance of the dandelion tea disappears by the steaming process and the ripening process after steaming the leaves.

In other words, all teas with green leaves, such as green tea and dandelion tea, are dried and dried, and then brewed and kept in mind while the cells are destroyed as the cells are destroyed. If the dandelion leaves are steamed by a steamer and then scooped again, there is a problem in that the unique aroma and taste disappear.

In other words, when steaming raw leaves with a steamer, the dandelion leaves ripen, which reduces the smell and taste of dandelion. Especially, the taste and aroma of tea are sensitive. It will be said to have a significant difference, the steamed tea has a problem of falling pure, clear and clear.

Republic of Korea Patent Publication No. 2001-0104791

The present invention is to solve the above problems, while maintaining the dandelion as it is, while taking tea, cinnamon, licorice is mixed with the liver, mainly to the beneficial effect. The present invention relates to a method for manufacturing poongongcha using dandelion for the purpose of providing a functional tea that helps to reduce the heat, urinate well, remove inflammation, strengthen the stomach and help health.

Poongongcha manufacturing method of the present invention for achieving the above object,

⒜ preparing raw dandelion leaves, green tea leaves, cinnamon, licorice, respectively;

(B) processing and preparing primary raw dandelion leaves for use as tea;

Cutting the prepared dandelion leaves and spreading them indoors to dry and forge for 1 to 2 hours to remove moisture from the outer surface;

 Roasting and drying the dried dandelion leaves at a temperature of 320 ° C. to 360 ° C. in a medicinal herb;

Rubbing the perilla dandelion leaves to keep in mind 5 times and 6 times to keep in mind;

A fermentation step of fermenting the contemplated dandelion leaves for 54 hours in a fermentation chamber at a temperature of 35 ° C. to 47 ° C .;

Drying moisture in an electric dryer to prevent the fermented dandelion leaves from being deteriorated;

Preparing a dandelion for tea production by removing the rhizome from the fermented and dried dandelion and selecting only leaves; And

공정 process of processing the second raw green tea;

Forging the prepared green tea leaves for 2 to 4 hours 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 repeating the seasoning and steaming the green tea leaves that were blown from the above-mentioned fresh meat six times;

A fermentation step of fermenting the above-mentioned green tea leaves in a fermentation chamber at a temperature of 42 ° C. to 47 ° 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 licorice to a size smaller than the dandelion leaf cutting size 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 dandelion leaf cutting carried out in the step;

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

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

포 characterized in that the packing process of pogongyeong tea mixed with the dandelion leaves, green tea, licorice, cinnamon in the usual tea packaging specifications.

By providing poongongcha tea based on the dandelion of the present invention prepared as described above, the tea is naturally enjoyed as usual, so mainly acts on the liver and stomach to lower the heat and make urine come out, remove inflammation, strengthen the stomach, etc. It provides a functional tea to help health, and if you enjoy the usual poongyoung tea, it is characterized by providing a functional poongyoung tea like health supplement food.

The present invention enjoys poongyoung tea using dandelion leaves, green tea, licorice, cinnamon, even if you do not take a separate dietary supplement, naturally by the ingredients contained in the dandelion acts mainly on the liver, lowering the heat and urine well It also has the effect of providing functional teas in dietary supplements that can help your health by eliminating inflammation and strengthening your stomach.

1 is a block diagram of a manufacturing process of poongcha tea based on the dandelion of the present invention.

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

Looking at the dandelion using poongyoung tea in the present invention,

It runs one by one at the end of stalk and white hairs on stalk, but gradually disappears and remain only at the bottom of head. The outer piece of artillery is strip-shaped or long oval-shaped barso with horn shaped protrusions at the end.

Fruits are achenaceae, ripen brown in May-June, with long oval shape with spinous process.

Dandelion has no main stem and leaves are clustered and spread laterally.

The leaf is an inverted basso-like line, idol-shaped, long, like a radish leaf, with 6-8 pairs of pieces on the edge.

Flowers bloom in April-May, yellow, one at the end of stalk, white hairs on peduncle, but gradually disappear, remaining only at the bottom of head. Outer shells are strip-shaped or long oval-shaped bassos with horn-shaped projections at the ends.

Dandelion is a bit bitter and sweet, weak in coldness, has no poison, and works mainly on the liver and stomach to lower heat, urinate well, remove inflammation, and strengthen the stomach. [Source: Naver Dandelion, Doosan Encyclopedia]

As described above, it is clear that the dandelion component has a beneficial effect on the human body, and in the present invention, it is possible to make tea by using it and enjoy drinking by not having to take a separate dietary supplement. It is intended to have a supplement effect.

 Hereinafter, a method for manufacturing poonggongcha according to the present invention (浦 公 英 茶) is described in detail as follows.

1st step: pogongcha tea material preparation process

First, materials are selected and prepared to manufacture poongongcha. Pogongyoung tea (浦 公 英 茶) produced in the present invention is prepared by using the raw dandelion leaves, green tea leaves, cinnamon, licorice to prepare the respective materials.

Second step: processing and preparing first dandelion raw leaves for use as tea;

The dandelion leaves prepared in the first step are cut into pieces of green tea leaves.

At this time, since the dandelion leaves are later mixed with the green tea leaves, it is preferable to cut to correspond to the size of the green tea leaves.

The cut dandelion leaf is forged by drying for 1 to 2 hours so that the moisture of the outer surface and the surface layer is spread in the room or shade.

 The drying time in the forging step is 1 hour to 2 hours because it depends on the environment of the season.

 The dried chopped dandelion leaves are roasted at a temperature of 320 ° C. to 360 ° C. in an air freshener. At this time, the dandelion leaves are roasted to destroy enzymes by destroying the cells in the dandelion leaves.

The secondary cut dandelion leaf is gathered in the same manner as the conventional green tea leaves in mind, and keep in mind while drawing a circle with both hands.

The mind process is also carried out by repeating the steaming and mind 5 to 6 times.

The above-mentioned dandelion leaves are fermented for 54 hours in a fermentation chamber at a temperature of 35 ° C to 47 ° C.

The fermented dandelion leaves are dried in the fermentation process, so that they are deteriorated during storage, thereby drying the moisture in an electric dryer as much as possible to prevent the deterioration.

Since the fermented and dried cutting dandelion leaves may generate powder and foreign matters in the step and the mindful process, to prepare a dandelion leaves for tea production by selecting stems and foreign matters.

Third Process: Process of Secondary Raw Green Tea

Forged green tea leaves prepared in the first step for 2 to 4 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 to be carried out the mindful process, the mind is carried out six times to repeat the steaming and keep in mind as a conventional green tea seasoning. It is not limited to the number of times the number and the number of times to keep the green tea leaves, but the green tea is usually carried out about six times.

The green tea leaves noted above are fermented for 24 hours in a fermentation chamber at a temperature of 42 ℃ to 47 ℃.

 Since the fermented green tea leaves may be deteriorated during storage as moisture is generated during the fermentation process, the green tea leaves are dried in an electric dryer to prevent deterioration by moisture generated during fermentation, such as the dandelion leaf drying process of the second step. do.

After the fermentation, the dried green tea leaves may be mixed with foreign matters in the process of keeping in mind that only the green tea leaves that can be used as tea are selected by selecting foreign matters and stems.

Fourth step: processing licorice for use as a tea;

Licorice prepared in the first step is ground to a size smaller than the dandelion leaf cutting size 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 ground to a size smaller than the dandelion cut size performed in the second process.

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: Dandelion, green tea, licorice, cinnamon mixing process

65% to 76% by weight, 20% to 25% by weight of green tea, 2% to 5% by weight of licorice, and 2% to 5% by weight of cinnamon are mixed. do.

In this process, the dandelion leaves and green tea are mixed after cutting → counterfeiting → forage → keeping in mind → fermentation → drying → screening.

Licorice and cinnamon are mixed with the dandelion and green tea after the fermentation and screening after grinding → screening. Of course, at the time of mixing the dandelion leaves 65% to 76% by weight, green tea 20% to 25% by weight, licorice 2% to 5% by weight, cinnamon 2% by weight to 5% by weight together to prepare a poongyoung tea.

7th step: packaging process

The mixture of the dandelion, green tea, licorice, cinnamon can be packaged in 15g, 35g, 70g, 100g, etc., which is a common tea packaging standard, so that poongyoung tea can be distributed.

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

&Lt; Example 1 >

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

The manufactured pogongyeong tea is packed in 15g, 35g, 70g, 100g, etc., the method of making pogongyeong tea is heated to about 89 ~ 97 ℃ water like the existing green tea and then crying in its hot water and then taking the water that is the wool It was.

The taste of the tea is mixed with the taste of dandelion and green tea, and the smell of licorice and cinnamon is clear and refreshing.

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 because the caffeine component is inappropriate for children to drink, pogongyoung tea of the present invention is a combination of fragrance and dandelion, green tea, licorice, cinnamon It tastes sweet, so there is no objection to children as well as young people.

The present invention thus prepared by providing a pogongyeong tea mainly composed of dandelion, so that you normally enjoy tea naturally, the liver, acting mainly on the stomach to lower the heat and urine out, to remove inflammation, to strengthen the stomach, etc. By providing functional tea of health supplement foods to help health, men and women who drink poong young tea can naturally maintain their health.

Claims (4)

⒜ preparing dandelion leaves, green tea, cinnamon, licorice each material;
(B) processing and preparing primary raw dandelion leaves for use as tea;
공정 processing the second raw green tea;
⒟ process to use licorice as tea;
가공 process cinnamon to be used as tea;
(B) mixing 65% by weight to 76% by weight, 20% to 25% by weight of green tea, 2% to 5% by weight of licorice, and 2% to 5% by weight of cinnamon;
포 poongyoung tea manufacturing method using a dandelion, characterized in that the packing step of the poongcha green tea mixed with the dandelion, green tea, licorice, cinnamon in the usual tea packaging standards. The method of claim 1,
The process of preparing and preparing the primary raw dandelion leaves for tea is
Cutting the prepared raw dandelion leaves into green tea leaf sizes;
Spreading the cut dandelion leaves indoors and forging for 1 hour to dry the moisture on the outer surface and the surface layer;
Roasting the dried dandelion leaves to a temperature of 320 ℃ to 360 ℃ in a white meat;
Repetition of repetition of 5 ~ 6 times by taking the secondary dandelion leaf and mind;
A fermentation step of fermenting the contemplated dandelion leaves for 54 hours in a fermentation chamber at a temperature of 35 ° C. to 47 ° C .;
Drying moisture in an electric dryer to prevent the fermented dandelion leaves from being deteriorated;
Selecting the fermented and dried dandelion leaves pokyeongcha tea manufacturing method comprising the step of preparing only dandelion leaves for tea production. The method of claim 1,
Process 하는 processing second raw green tea,
Forging the prepared green tea leaves for 2 to 4 hours 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;
Keeping in mind that the green tea leaves blown out from the above-mentioned fresh meat are repeatedly and repeatedly carried out 6 times.
A fermentation step of fermenting the above-mentioned green tea leaves in a fermentation chamber at a temperature of 42 ° C. to 47 ° C. for 24 hours;
Drying moisture in an electric dryer to prevent the fermented green tea leaves from being deteriorated;
Method for producing pogongyeong tea using a dandelion, characterized in that consisting of the step of selecting only the green tea leaves that can be used as tea by selecting foreign substances such as stems mixed in the dried green tea leaves. Poongongcha using dandelion prepared by the manufacturing process of claim 1.

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