KR20140050289A - Tablet tea and the manufacturing method - Google Patents

Abstract

The present invention relates to tablet type tea and a manufacturing method thereof and, more specifically, to a tablet type tea whereby fruits, leaves, stems or roots of a plant which becomes materials for tea are extracted, granulated, and mixed with sodium bicarbonate; and citric acid are mixed so as to be easy to taken, and a manufacturing method thereof. According to the present invention, any kind of tea is available and a competitive price is possible in the packing methods and manufacturing processes. The tablet type tea is quickly dissolved in cold water without residue and has a small volume, which enables to be carried easily. Furthermore, the tablet type tea is able to be easily and conveniently be taken at any time and any places without the inconvenience of removing the cover if a container and water are ready. The tablet type tea has the effects of preserving the tastes and flavors without foreign flavors, and of enabling to take useful functional components of the tea regardless of extracting time or temperature. [Reference numerals] (AA) Low temperature filtration; (BB) High temperature concentration; (CC) Freeze-drying; (DD) Hot air drying; (EE) Granulation; (FF) Molding

Description

Tablet-type tea and its manufacturing method {TABLET TEA AND THE MANUFACTURING METHOD}

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a tablet-type tea and a method for manufacturing the same, and more particularly, to sodium granulate in powder granulated by extracting fruit, leaves, stems or roots of a plant that is a tea material. The present invention relates to a tea (tablet) in the form of a mixture of tea and citric acid, which is convenient for drinking, and a method of manufacturing the same.

As the standard of living improves and the desire for healthy living increases, interest in tea, a high-functional food, is increasing. In addition, as life improves, mental and economical leisure is afforded, and social relations become more diverse and frequent due to various social activities, and as a catalyst for meeting with others, the individual quietly enjoys their own time of thinking Many kinds of teas are popularly used as foods that catalyze the depth of accidents. In particular, green tea is becoming one of the health drinks not only in Korea but also in Japan and China as well as Western people.

As such, tea is one of the most popular beverages in the world, and efforts have been made to make tea using a variety of raw materials, along with efforts to improve its taste and aroma.

Since ancient times, tea has been known to clear the head and eyes, to stabilize the mind, and to relieve stress, as well as to help the body's functioning. Tea is rich in fat, fiber, sugar, inorganic minerals, vitamins C and E. It has been used for drinking or medicine because it has detoxification, antipyretic, analgesic and soothing effects. , Fatty liver, liver cancer, hepatitis, diabetes, etc. It has been recorded that it is effective.

However, the taste, aroma and functional components of the tea vary depending on the extraction time of the tea and the temperature of the water and it is not easy to maintain or control the color, taste and aroma of the extracted beverage. If you want to boil tea at low temperatures, it takes a considerable time because the useful components of tea are insufficiently extracted unless they are immersed in an excessively long time.

In addition, most of the conventional methods of providing tea are packaged in tea bags or wrapping paper by crushing and pulverizing the contents, or the contents are contained in glass bottles, and the inconvenience of having to remove the wrapping paper or using a tool such as a spoon when drinking. there was. In addition, there is a problem that not only increase the garbage, which is one of the causes of environmental pollution, but also useful functional ingredients contained in tea are not properly dissolved or have a precipitate during drinking, so that the texture is not soft. Tea bags made with chemicals are controversial if they are put in hot water, causing chemicals to be unhealthy.

Due to many drawbacks of the drinking form of tea as described above, tea in the form of granules or tablets has been developed, and as a prior art, Korean Patent No. 10-0437724 (a method for producing granular tea using powdered green tea), and Korean Patent No. 10-0893046 No. (tablet manufacturing method using green tea seed extract), Republic of Korea Patent No. 10-0500438 (a method for manufacturing a hwan). However, related prior art is simply produced by compressing the powder or impurities remain poor solubility, taste and aroma is not preserved, there is a problem that there is a bad odor due to off-flavor. In addition, there is a discomfort in using, such as the use of a spoon, there is a drink that can not be consumed in the form of tea, like taking a pill.

It is an object of the present invention to provide a tablet-type tea and a method of manufacturing the same having excellent marketability, so that it is easily dissolved in cold water by dissolving previously dissolved and quickly dissolved without residues, which is convenient to carry and removes packaging. It is possible not only to drink easily and quickly anytime and anywhere with a container and water, but also to drink useful functional ingredients of tea regardless of extraction time or temperature. Minimizing the use of sodium bicarbonate and minimizing the reaction with citric acid in the mixing process is important to preserve the speed of dissolution and to preserve the taste and aroma and to remove the odor.

In order to achieve the above object, the present invention is a tablet-type tea in which sodium hydrogen carbonate and citric acid are mixed with a granulated powder by extracting fruit, leaves, stems or roots of a plant which is a tea material. To provide.

The tea is coffee, green tea, oolong tea, black tea, herbal tea, ivory tea, round tea, missing tea, barley tea, brown rice tea, corn tea, sake tea, cinnamon tea, mugwort tea, pine needle tea, mulberry leaf tea, persimmon leaf tea, mulberry tea, omija tea Gugijacha, Bokbunja Tea, Yulmu Tea, Buckwheat Tea, Matcha, Citron Tea, Chinese Tea, Ginseng Tea, Jujube Tea, Plum Tea, Ginger Tea, Mushroom Tea, Fruit Tea, Flower Tea, Grain Tea, Ssanghwa Tea, Sichuan Tea or Oriental Tea It features.

The weight ratio of the granulated powder, sodium bicarbonate, citric acid is characterized in that 2 to 15: 3 to 5: 1 is.

The granulated powder is first mixed with one or more additives selected from the group consisting of sweeteners, milk powders, flavors, pigments, humectants, and preservatives, and then sodium hydrogencarbonate to the first mixed mixture. It is characterized in that the secondary mixture by mixing citric acid.

Dry the fruit, leaves, stems or roots of the plant to the granulated powder, and then mix the ground crushed powder or powder, and then mix sodium bicarbonate and citric acid to the first mixed mixture. It is characterized by the secondary mixing.

Fruits, leaves, stems or roots of the plant that is the material of the tea is characterized in that extracted for 10 to 30 hours in hot water of 50 to 75 ℃.

In addition, the present invention (1) the step of extracting the fruit, leaves, stems or roots of the plant to be the material of the tea for 10 to 30 hours in hot water of 50 to 75 ℃; (2) concentrating the extracted solution to 8 to 14% of the total amount of the extracted solution; (3) lyophilizing the concentrated solution to powder the water content in the powder to 4 to 6%; (4) drying the lyophilized powder so that the moisture content in the powder is 3 to 4%; (5) granulating by spraying the water after the hot air dried powder to be dispersed in the air; And (6) mixing the granulated powder with one or more additives selected from the group consisting of sweeteners, milk powders, flavorings, pigments, humectants, and preservatives, followed by primary mixing, followed by mixing the primary mixture. Mixing sodium bicarbonate and citric acid to secondary mixing to form a tablet; It provides a method of manufacturing a tablet (tablet) form comprising a.

The tea is coffee, green tea, oolong tea, black tea, herbal tea, ivory tea, round tea, missing tea, barley tea, brown rice tea, corn tea, sake tea, cinnamon tea, mugwort tea, pine needle tea, mulberry leaf tea, persimmon leaf tea, mulberry tea, omija tea Gugijacha, Bokbunja Tea, Yulmu Tea, Buckwheat Tea, Matcha, Citron Tea, Chinese Tea, Ginseng Tea, Jujube Tea, Plum Tea, Ginger Tea, Mushroom Tea, Fruit Tea, Flower Tea, Grain Tea, Ssanghwa Tea, Sichuan Tea or Oriental Tea It features.

Extraction method in the step (1) is characterized in that the extraction by adding 1 to 15% by weight of the fruit, leaves, stems or roots of the plant to be the material of the tea to 85 to 99% by weight of hot water.

In the step (2), the concentration method is characterized in that the solution is concentrated for 20 to 28 hours at 85 to 100 ℃.

The lyophilization in step (3) is characterized in that the concentrated solution is lyophilized for 15 to 25 hours to powder.

Hot air drying in the step (4) is characterized in that the hot air drying so that the surface temperature of the powder is 50 to 80 ℃ for 2 to 4 hours by an indirect heating method.

In the step (6), the first mixing is 20 to 40 ℃, the second mixing is characterized in that at 3 to 10 ℃.

The weight ratio of the granulated powder (granule) in step (6), sodium hydrogen carbonate, citric acid is 2 to 15: 3 to 5: 1 characterized in that.

Drying the fruit, leaves, stems or roots of the plant in the process of the primary mixing in the step (6) is characterized in that it is added by mixing the powder or powder further.

According to the present invention as described above, any kind of tea can be applied and excellent price competitiveness in the production process, including the packaging method, easy to melt in cold water and quickly dissolved without residue, small volume, convenient to carry and packaging Without the inconvenience of having to remove the container and water, you can easily and quickly drink anytime, anywhere, the taste and aroma are preserved without odor, and the useful functional ingredients of tea can be drunk regardless of extraction time or temperature.

In addition, various effects of tea can be appropriately provided according to consumers' preferences, and the utilization of tea can be improved to improve the international competitiveness of tea and to increase farm household income, as well as to add the use of health functional ingredients. It has many advantages to spread it.

1 is a schematic view showing a method of manufacturing a tablet (tablet) tea.
2 is a photograph of green tea in the form of a tablet.
3 is a view showing a state in which a tea in the form of a tablet (tablet) dissolved in water to use.

Hereinafter, the present invention will be described in detail.

In the present invention, the tea is coffee, green tea, oolong tea, black tea, herbal tea, boy tea, round tea, gyeolja tea, barley tea, brown rice tea, corn tea, sake tea, cinnamon tea, mugwort tea, pine needle tea, mulberry leaf tea, persimmon leaf tea, Odyssey tea, Schisandra tea, Gugija tea, Bokbunja tea, Yulmu tea, Buckwheat tea, Matcha, Citron tea, Chinese quince tea, Ginseng tea, Jujube tea, Plum tea, Ginger tea, Mushroom tea, Fruit tea, Flower tea, Grain tea, Ssanghwa tea Or it refers to all the drinks to drink hot or cold because of the sweetness or concern of the fruit, leaves, stems or roots of the plant that is the material of the tea, such as herbal tea.

Fruits, leaves, stems or roots of the plant that is the material of the tea, for example, coffee is the fruit of the coffee tree, which is a dicotyledonous plant belonging to the Rubiaceae family (科), green tea classified according to whether or not fermentation in the manufacturing process (Non-fermented tea), black tea (fermented tea), oolong tea (semi-fermented tea) are the leaves of the evergreen tree or shrub tea tree of the dicotyledonous plant stem tea tree, and Yulmu tea is the fruit and citron tea of Coix lachrymajobi var. Mayuen Refers to the fruit of citrus junos TANAKA, an evergreen broad-leaved shrub belonging to the Unhyang family. The ssanghwacha, jeonbodaecha, herbal tea is a tea boiled by putting together several kinds of bark or fruit, leaves, stems, roots, etc. For example, Earl of Peony, Sukjihwang, Angelica, Cheongung, Cinnamon, Licorice, etc. It is a decoction of herbal medicines.

In order to achieve the above object, the present invention is a tablet-type tea in which sodium hydrogen carbonate and citric acid are mixed with a granulated powder by extracting fruit, leaves, stems or roots of a plant which is a tea material. To provide.

The tea includes coffee, green tea, oolong tea, black tea, herbal tea, ivory tea, round tea, missing tea, barley tea, brown rice tea, corn tea, sake tea, cinnamon tea, mugwort tea, pine needle tea, mulberry leaf tea, persimmon leaf tea, mulberry tea, Schisandra tea, Gojizacha, Bokbunja tea, Yulmu tea, Buckwheat tea, Matcha, Citron tea, Chinese quince tea, Ginseng tea, Jujube tea, Plum tea, Ginger tea, Mushroom tea, Fruit tea, Flower tea, Grain tea, Ssanghwa tea, Sesame tea or herbal tea Etc.

The weight ratio of the granulated powder, sodium bicarbonate, citric acid is 2 to 15: 3 to 5: 1, preferably 2 to 13: 3 to 5: 1 shows the optimum effect. The weight ratio of the granulated powder depends on the type of tea and the type of fruit, leaves, stems or roots of the plant, and the weight ratio of sodium bicarbonate and citric acid is 4: 1. Effect. Sodium bicarbonate and citric acid act as a disintegrant to quickly dissolve through neutralization in water, unlike the prior art sodium bicarbonate in the tablet-shaped tea at a low content of about 20% by weight in the present invention It can exhibit an excellent solubility effect without a odor.

The granulated powder is first mixed with one or more additives selected from the group consisting of sweeteners, milk powders, flavors, pigments, humectants, and preservatives, and then sodium hydrogencarbonate to the first mixed mixture. Secondary mixing may be performed by mixing citric acid to prepare a tea in a tablet form. In addition to the sweeteners, milk powders, flavors, pigments, humectants and preservatives mentioned above as additives, the type of tea or the fruit, leaf, stem or root of the plant that is the material of the tea is generally used in the food and beverage sectors. Additives may be further added, and the addition ratio may also be adjusted according to the type of tea, the type of fruit, leaves, stems or roots of the plant that is the material of the tea, and the degree of preference. A lubricant and a coating agent can also be added.

Dry the fruit, leaves, stems or roots of the plant to the granulated powder, and then mix the ground crushed powder or powder, and then mix sodium bicarbonate and citric acid to the first mixed mixture. Secondary mixing can be used to make tablet-type tea. Dried or crushed dried fruit, leaves, stems or roots of the plant can be added when making a tea that requires a chewy texture, for example, citron dry of citron tea, jujube dried of jujube tea, There are yulmu tea, yulmu powder and pine nuts.

The fruit, leaf, stem or root of the plant which is the material of the tea is extracted for 10 to 30 hours, preferably 16 to 24 hours in hot water of 50 to 75 ℃, preferably 62 to 72 ℃ Indicates.

In addition, the present invention (1) the step of extracting the fruit, leaves, stems or roots of the plant to be the material of the tea for 10 to 30 hours in hot water of 50 to 75 ℃; (2) concentrating the extracted solution to 8 to 14% of the total amount of the extracted solution; (3) lyophilizing the concentrated solution to powder the water content in the powder to 4 to 6%; (4) drying the lyophilized powder so that the moisture content in the powder is 3 to 4%; (5) granulating by spraying the water after the hot air dried powder to be dispersed in the air; And (6) mixing the granulated powder with one or more additives selected from the group consisting of sweeteners, milk powders, flavorings, pigments, humectants, and preservatives, followed by primary mixing, followed by mixing the primary mixture. Mixing sodium bicarbonate and citric acid to secondary mixing to form a tablet; It provides a method of manufacturing a tablet (tablet) form comprising a.

The tea includes coffee, green tea, oolong tea, black tea, herbal tea, ivory tea, round tea, missing tea, barley tea, brown rice tea, corn tea, sake tea, cinnamon tea, mugwort tea, pine needle tea, mulberry leaf tea, persimmon leaf tea, mulberry tea, Schisandra tea, Gojizacha, Bokbunja tea, Yulmu tea, Buckwheat tea, Matcha, Citron tea, Chinese quince tea, Ginseng tea, Jujube tea, Plum tea, Ginger tea, Mushroom tea, Fruit tea, Flower tea, Grain tea, Ssanghwa tea, Sesame tea or herbal tea Etc.

In the step (1), the extraction method is preferably added by extracting 1 to 15% by weight of hot water 85 to 99% by weight of the fruit, leaf, stem or root of the plant to be the material of the tea, the plant to be the material of tea 1 to 12% by weight of the fruit, leaves, stems or roots of the hot water is added to the hot water 88 to 99% by weight to extract for 16 to 24 hours in hot water at 62 to 72 ℃ shows the optimum effect.

Extraction at a temperature of 72 ° C. or higher may evaporate the fragrance, leading to a drop in product excellence and preference. In order to prevent the evaporation of the fragrance, it is recommended to seal the upper part in the extraction process and to cool and condense the water vapor to maximize the air contact surface of the upper part to discharge the condensed water vapor through the drip groove. As described above, when extracted at low temperature, the taste and aroma are softened and the amount of caffeine can be reduced.

In addition, green tea, black tea, herbal tea, etc., which are important to flavor, may be extracted at 50 to 75 ° C., but citron tea, ginseng tea, grain tea, etc., which are fundamentally strong or not important, may be extracted at a higher temperature.

In the concentration method in the step (2), the extracted solution is concentrated at 85 to 100 ° C., preferably at 90 to 95 ° C. for 20 to 28 hours, preferably 23 to 25 hours. If the concentration exceeds 100 ℃, due to the rapid volatilization of the fragrance there is a fear that the total amount of incense decreases by more than 20%, thereby reducing the commerciality.

In addition, it is optimal to heat the solution extracted in the step (1) to 10 to 12% of the total amount of the extracted solution, and the moisture depending on the type of fruit, leaves, stems or roots of the plant to be tea material Since the content of each component, such as cellulose is different, the residual amount may be adjusted to 10 to 12% in the freeze-drying and hot-air drying steps. If the residual amount is large, it takes a lot of time during freeze-drying, and if the residual amount is small, burning may occur due to heat.

In the step (3), lyophilization is preferably lyophilized for 15 to 25 hours, preferably 18 to 22 hours to powder the concentrated solution, the moisture content in the powder at -90 ℃ or less, 300 mbar or more to about 5 Lyophilization to% gives the best effect.

Hot air drying in the step (4) is preferably hot air drying so that the surface temperature of the powder is 50 to 80 ℃ for 2 to 4 hours by an indirect heating method. At this time, it is recommended to repeat the hot air drying for 45 minutes and stop for 15 minutes to prevent the change of product and the volatilization of the fragrance due to the high temperature. By evaporating the water evenly, it is good to dry the hot air so that the moisture content in the powder is about 3%. Reducing the amount of water in the powder by only lyophilization to about 3% is less efficient in terms of time efficiency, and there is a concern that the product may be denatured by direct heat when hot air is dried by the direct heating method. Hot air that has passed through a heater maintained at a temperature of 60 to 120 ° C. may be blown at a wind speed of 1 to 2 m / sec to dry hot air.

Maximizing the pores through the granulation process in the step (5) has the advantage of increasing the dissolution rate by increasing the dissolution time of the tissue after infiltration to reduce the water infiltration time. When the granules are granulated by finely spraying water equivalent to 3/100 of the weight of the powder, the amount of water in the powder reduced to about 3% due to hot air drying increases to about 5%. .

In step (6), the first mixing is 20 to 40 ° C., preferably 25 to 35 ° C., and the second mixing is 3 to 10 ° C., preferably 5 to 8 ° C., and the reaction between sodium bicarbonate and citric acid is performed. By minimizing to prevent denaturation, the optimum effect is shown, and disintegration by internal humidity after mixing and mixing can be minimized. When citric acid is mixed during the first mixing process, it may be hardened or denatured by other components or moisture.

The weight ratio of the granulated powder (granule), sodium hydrogen carbonate, citric acid in the step (6) is 2 to 15: 3 to 5: 1, preferably 2 to 13: 3 to 5: 1 to the optimum effect Indicates. The weight ratio of the granulated powder depends on the type of tea and the type of fruit, leaves, stems or roots of the plant, and the weight ratio of sodium bicarbonate and citric acid is 4: 1. Effect.

In the process of primary mixing in the step (6), the dried fruit, leaves, stems or roots of the plant may be further mixed and mixed with crushed dry matter or powder.

In the preparation of tablet-type tea, tableting can be carried out in a general pharmaceutical or food factory.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood by those skilled in the art that these embodiments are merely illustrative of the present invention and that the scope of the present invention is not construed as being limited by these embodiments.

Example 1.

14 g of green tea leaves were added to 100 L of hot water at 50 ° C. and extracted for 18 hours. At this time, the upper layer was sealed, and the air contact surface of the upper layer was maximized to condense the water vapor to discharge the condensed water vapor through the drip groove.

The extracted solution was heated at 90 ° C. for 24 hours to be concentrated to 10% of the total amount of the extracted solution, and the concentrated solution was lyophilized at −90 ° C. or lower and 300 mbar or higher for 20 hours so that the water content in the powder was 5%. It was.

In order to minimize the amount of water before making the lyophilized powder into granule type, hot air drying was performed by adjusting the surface temperature of the powder to 80 ° C. or less by indirect heating so that the amount of water in the powder was 3%. At this time, hot air was dried for 45 minutes and stopped for 15 minutes for a total of 3 hours in order to prevent product evaporation and fragrance evaporation due to high temperature. During the drying process, the powder was continuously mixed through a screw to evaporate water evenly It was made.

The hot-air dried powder is dispersed in the air and then sprayed with water to granulate by maximizing pore by spraying moisture to reduce the water penetration time when the product is obtained in water and accelerate dissolution of the tissue after infiltration to increase dissolution rate. The powder falling into the sieve of 1mm was granulated by fine spraying water corresponding to the weight of 3/100 of the weight of the powder.

The granulated powder was first mixed at 30 ° C. with additives or dry powders and powders according to the types of tea shown in Table 1 below, followed by sodium hydrogen carbonate and citric acid in the first mixed mixture. The mixture was mixed and subjected to secondary mixing at 5 to 8 ° C.

Thereafter, tableting was carried out at a temperature of 23 ° C. and 25% RH to prepare a tablet (tablet) green tea having a weight of 800 mg, a diameter of 1.2 cm, and a thickness of 4 mm. As a result, bubbles were generated when 0.8 g was added to 200 ml of water at 25 ° C. and completely dissolved within 15 seconds.

Table 2 shows the sensory evaluation of the green tea of the tablet (tablet) form prepared in Example 1. A total of 200 people were surveyed with a ratio of 1: 1 who do not like green tea. 1 was very dissatisfied, 2 was dissatisfied, 3 was moderate, 4 was satisfactory, and 5 was very satisfied.

Example 2 Preparation of White Coffee in Tablet Form

White coffee, such as coffee mix added with milk (cream, powdered milk), may be prepared in the same manner as in Example 1. Roasted 12g was added to 100L of hot water at 50 ℃ extracted for 18 hours.

Example 3 Preparation of Black Coffee in Tablet Form

Black coffee such as Americano without milk (cream, powdered milk) is prepared in the same manner as in Example 1 to prepare a black coffee in the form of a tablet, but roasts the fruit of the coffee tree. 12 g was added to 100 L of hot water at 50 ° C. and extracted for 18 hours.

Example 4 Preparation of Black Tea in Tablet Form

To prepare a black tea in the form of a tablet (tablet) in the same manner as in Example 1. 10g of black tea leaves were added to 100L of hot water at 50 ℃ extracted for 18 hours.

Example 5 Preparation of Yulmu Tea in Tablet Form

In the same manner as in Example 1 was prepared in the tablet (tablet) form of yulmu, roasted fruit of yulmu 15g was added to 100L of hot water at 50 ℃ extracted for 18 hours.

Example 6 Preparation of Citron Tea in Tablet Form

A citron tea in the form of a tablet was prepared in the same manner as in Example 1. However, 16 g of citron was added to 100 L of hot water at 50 ° C., and extracted for 18 hours.

Having described specific portions of the present invention in detail, it will be apparent to those skilled in the art that this specific description is only a preferred embodiment and that the scope of the present invention is not limited thereby. It will be obvious. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (15)

A tablet-type tea in which sodium hydrogen carbonate and citric acid are mixed with granulated powder from the fruit, leaves, stems, or roots of the plant, which is the material of tea.
The method of claim 1,
The tea is coffee, green tea, oolong tea, black tea, herbal tea, ivory tea, round tea, missing tea, barley tea, brown rice tea, corn tea, sake tea, cinnamon tea, mugwort tea, pine needle tea, mulberry leaf tea, persimmon leaf tea, mulberry tea, omija tea Gugijacha, Bokbunja Tea, Yulmu Tea, Buckwheat Tea, Matcha, Citron Tea, Chinese Tea, Ginseng Tea, Jujube Tea, Plum Tea, Ginger Tea, Mushroom Tea, Fruit Tea, Flower Tea, Grain Tea, Ssanghwa Tea, Sichuan Tea or Oriental Tea A tea in the form of a tablet.
The method of claim 1,
The granulated powder, sodium hydrogen carbonate, citric acid weight ratio of 2 to 15: 3 to 5: 1 in the form of a tablet (tablet) tea.
The method of claim 1,
The granulated powder is first mixed with one or more additives selected from the group consisting of sweeteners, milk powders, flavors, pigments, humectants, and preservatives, and then sodium hydrogencarbonate to the first mixed mixture. Tablet-type tea, characterized in that the secondary mixing by mixing with citric acid.
The method of claim 1,
After drying the fruit, leaves, stems or roots of the plant to the granulated powder, the ground crushed ground or powder is mixed, and then the sodium bicarbonate and citric acid are mixed in the first mixed mixture. Tablet type tea characterized by a secondary mixing.
6. The method according to any one of claims 1 to 5,
Fruits, leaves, stems or roots of the plant to be the material of the tea is a tablet (tablet) type tea, characterized in that extracted for 10 to 30 hours in hot water of 50 to 75 ℃.
(1) extracting the fruit, leaf, stem or root of the plant, which is a material of tea, in hot water at 50 to 75 ° C. for 10 to 30 hours;
(2) concentrating the extracted solution to 8 to 14% of the total amount of the extracted solution;
(3) lyophilizing the concentrated solution to powder the water content in the powder to 4 to 6%;
(4) drying the lyophilized powder so that the moisture content in the powder is 3 to 4%;
(5) granulating by spraying the water after the hot air dried powder to be dispersed in the air; And
(6) mixing the granulated powder with one or more additives selected from the group consisting of sweeteners, milk powders, flavorings, pigments, wetting agents and preservatives, followed by primary mixing, and then into the primary mixed mixture. Mixing sodium bicarbonate and citric acid to form secondary tablets to form a tablet;
Method for producing a tablet (tablet) -type tea comprising a.
8. The method of claim 7,
The tea is coffee, green tea, oolong tea, black tea, herbal tea, ivory tea, round tea, missing tea, barley tea, brown rice tea, corn tea, sake tea, cinnamon tea, mugwort tea, pine needle tea, mulberry leaf tea, persimmon leaf tea, mulberry tea, omija tea Gugijacha, Bokbunja Tea, Yulmu Tea, Buckwheat Tea, Matcha, Citron Tea, Chinese Tea, Ginseng Tea, Jujube Tea, Plum Tea, Ginger Tea, Mushroom Tea, Fruit Tea, Flower Tea, Grain Tea, Ssanghwa Tea, Sichuan Tea or Oriental Tea A method for producing a tablet-shaped tea, characterized in that.
8. The method of claim 7,
Extraction method in the step (1) of the tablet (tablet) form, characterized in that the extraction by adding 1 to 15% by weight of the fruit, leaves, stems or roots of the plant that is the material of tea to 85 to 99% by weight of hot water Method of making tea.
8. The method of claim 7,
The concentration method in the step (2) is a method of producing a tablet (tablet) type tea, characterized in that the concentrated solution for 20 to 28 hours at 85 to 100 ℃.
8. The method of claim 7,
In the step (3), lyophilization is a method of manufacturing a tablet-type tea, characterized in that the concentrated solution by lyophilization for 15 to 25 hours to powder.
8. The method of claim 7,
Hot air drying in the step (4) is a method of manufacturing a tablet-type tea, characterized in that the hot air drying so that the surface temperature of the powder for 50 to 80 ℃ for 2 to 4 hours by an indirect heating method.
The method according to any one of claims 7 to 12,
In the step (6), the primary mixing is 20 to 40 ℃, secondary mixing is a method of manufacturing a tablet (tablet) type tea, characterized in that at 3 to 10 ℃.
The method according to any one of claims 7 to 12,
The weight ratio of the granulated powder (granule), sodium hydrogen carbonate, citric acid in the step (6) is 2 to 15: 3 to 5: 1 method of producing a tablet (tablet) type tea.
The method according to any one of claims 7 to 12,
Drying the fruit, leaves, stems or roots of the plant in the process of the primary mixing in the step (6), the method of manufacturing a tea in the form of a tablet (tablet) characterized in that the mixture by further adding to the ground or powder.

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