KR20140051732A - Manufacturing method of gombo-baechu tea - Google Patents

Abstract

The present invention relates to a manufacturing method of Salvia plebeia tea and, more specifically, to a manufacturing method of Salvia plebeia tea capable of enabling users to easily absorb effective components in Salvia plebeia with various effects. The manufacturing method of the Salvia plebeia tea includes: a trimming step for washing and drying harvested Salvia plebeia; a separation step for cutting the root and leaves of the Salvia plebeia and separating the same from each other; a leaf-roasting step for preparing a first roast material by chopping and roasting the leaves of the Salvia plebeia; a root-roasting step for preparing a second roast material by chopping and roasting the root of the Salvia plebeia; and a preparation step for mixing the first roast material and the second roast material.

Description

Manufacturing method of Gombo-Baechu tea}

The present invention relates to a method for producing a pungent cabbage tea, more particularly, to a method for preparing a pungent cabbage tea which is beneficial for health by making it easy for anyone to ingest an effective ingredient of pungent cabbage having various effects .

In recent years, as the life has become more mature, mental and economic allowances have been made. As the interpersonal relationship has become more diverse and frequent, it has become a catalyst in meeting with other people, or when an individual wants to enjoy quiet time Various kinds of tea and coffee are popularly used as a symbolic food that deepens the depth of thinking in the world.

In this way, coffee, which is a type of preference foods, enjoyed by most people regardless of whether they are from the east or the west, is absorbed into the human body, so that caffeine, which is the main ingredient, activates the secretory activity of the corticosteroid, known as adrenaline, However, frequent drinking of such coffee has the problem of adverse effects on the human body due to toxicity and toxicity of caffeine.

In recent years, there has been a growing interest in green tea (tea) produced by processing young leaves of tea as a substitute for coffee. In addition, tea, jasmine tea or tea made from herbal medicines Type cars have been developed and distributed.

However, as mentioned above, several types of tea using plant leaves have been proposed. However, there is a need to diversify the types of tea, and it is necessary to diversify them. It is required to develop a new car equipped with

On the other hand, Salvia plebeia is a perennial plant of Lamiaceae. It is also called as Lepidoptera, Lepidoptera, Bluegrass, Mamacos, It is said that the wrinkled and rugged shape resembles the marks of pom-pom on the back.

The outpost of pale green cabbage has a salty smell, its taste is spicy, its properties are cool and poisonous, and it is known to be especially effective against asthma. It is known that the ingredients include phenolic substances, essential oil components, saponins, cardiac glycosides, unsaturated fatty acids and the like in addition to the flavonoids such as homopentadine, histidine, eupapolin, eupaponolin-7-glucoside and the like.

As such, there is no example that utilizes pineapple cabbage which is useful for health. Poor green cabbage has a problem that it is difficult to make a car because it is watery because of the nature of vegetables.

The present invention has been made to overcome the above problems, and it is possible to utilize both leaves and roots by separating the Chinese cabbage into leaves and roots at different temperatures, gradually lowering the roasting temperature by several times of the roasting process, The present invention provides a method for manufacturing a pungent Chinese cabbage tea having excellent quality.

In order to accomplish the above object, the present invention provides a method for preparing a pungent Chinese cabbage tea, comprising : a step of washing the collected pungent Chinese cabbage ( Salvia plebeia ) and removing moisture; A separating step of cutting off the roots of the pale Chinese cabbage and separating the leaves from the leaves; A leaf kneading step of finely cutting the leaves of the pale Chinese cabbage and then preparing a first kneading material; A rooting step of finely cutting the roots of the pale Chinese cabbage and then preparing a second roasting material; And mixing the first rolled material and the second rolled material.

The leaf scraping step comprises: a) a step of pouring the leaf of the pale Chinese cabbage into a pot heated to 150 to 300 ° C, and b) a salting and pouring step in which the pear leaves are firstly poured; b) A step of mixing the leaves of the Chinese cabbage with the leaves of the Chinese cabbage, and c) a step of pouring the leaves of the pale Chinese cabbage into a pot heated to 50 to 100 캜 after the completion of the sex-transfer step, and d) And adding the leaves of the pale Chinese cabbage to a pot heated at 40 to 50 캜 after the completion of the step, and then quenching the leaves.

Said salting-out step comprises: a) a hot salting step in which leaves of the pale green cabbage are blended in a pot heated to 250 to 300 ° C and then spread and cooled in a boiling oven for 4 to 6 minutes, and f) After completion, the leaves of the pale green cabbage are inserted into a pot heated at 190 to 210 캜, and the mixture is spread over the cabbage for 4 to 6 minutes, followed by cooling and cooling. G) And a low-temperature cooking step in which the leaf of the pale Chinese cabbage is inserted into a pot heated to 4 to 6 minutes, and the mixture is spread in a pan for 4 to 6 minutes, followed by spreading and cooling.

Wherein the roots are roasted in a pot heated to 200 to 240 캜 for 6 to 8 minutes while stirring the roots of the roasted Chinese cabbage, and b) after the roasting, A second tasting step of sprinkling the roots of the pale blue cabbage secondarily in the same manner as in the first roasting step, and c) adding the roots of the pale cabbage to a pot heated to 130-170 캜 after completion of the second tiling step, D) a fourth tasting step of quadrupling the roots of the pitted Chinese cabbage in the same manner as in the third tasting step after completion of the third tasting step; e) 4) after finishing the step, the roots of the pale Chinese cabbage are put into a pot heated to 90 to 110 캜 and stirred for 5 to 8 hours while stirring; and f) In a pot heated to 50 < 0 > C, Going into a stirring characterized by a sixth step deokeum 30 to 50 minutes while the car 6 deokneun.

As described above, according to the present invention, it is possible to utilize both leaves and roots by separating the Chinese cabbage into leaves and roots at different temperatures, and by gradually reducing the roasting temperature by several times of the roasting process, It is possible to provide a manufacturing method of this excellent pungent Chinese cabbage tea.

FIG. 1 is a block diagram schematically illustrating a method of manufacturing a miscellaneous Chinese cabbage according to an embodiment of the present invention.

Hereinafter, a method for manufacturing a burnt Chinese cabbage according to a preferred embodiment of the present invention will be described with reference to the accompanying drawings.

Referring to FIG. 1, a method for manufacturing a pungent Chinese cabbage according to an embodiment of the present invention comprises: a step of washing a pungent Chinese cabbage taken out and then removing water; a step of separating the root of the pungent Chinese cabbage A step of cutting the leaves of the pale green cabbage and then cutting the leaves to prepare a first plowing material, a step of roughening the roots of the pale green cabbage to prepare a second plowing material, And a mixing step of mixing the second softening material.

Each step will be examined in detail.

1. Care step and separation step

Salvia plebeia is preferably harvested from February to March, when the medicinal effect is good, before the peduncle comes up. Root is picked up from the pungent cabbage.

The picked Chinese cabbage is washed twice or three times with clean water to remove various foreign substances such as soil on the outside. After washing, put it on the sieve to remove the water.

The waxy cabbage, from which the water has been removed, is separated into roots and leaves in the separation stage. Leaves and roots of pale green cabbage vary in moisture content and hardness, and are divided into leaves and roots to make tea.

The leaves of pale green cabbage are cut into approximately 2 to 3 cm size, and the roots are cut into approximately 5 to 10 mm size.

2. Blade stage

The leaf of the finely chopped cabbage is made of the first lumber material through the leaf kneading step.

The leaf scraping step is largely followed by four scoops. That is, the leaf scraping step consists of the salting and smoking step, the sexual stepping stage, the ripening stage and the incense stage.

The leaf scooping phase begins at high temperature at an early stage and progressively lowers as the scooping process progresses. For example, the step of salting and chewing first leaves the leaves of pale blue cabbage at 150 to 300 ° C, the step of salting leaves the leaves of pale blue cabbage at a temperature of 100 to 150 ° C secondarily, and the ripening step is carried out three times at 50 to 100 ° C Leaves the leaves of Chinese cabbage, and the incense stage leaves leaves of Chinese cabbage four times at 40 ~ 50 ℃.

(1) Salting-out phase

Salting and grilling step is a process of quickly breaking the enzymes of the leaves to maintain color and to enhance flavor and aroma, at 150 to 300 ° C. In the present invention, the salting-out step comprises a high-temperature smelting step, a middle-temperature smelting step, and a low-temperature smelting step, and is subjected to three smelting processes.

First, in order to perform the high temperature cooking step, the leaves of pale green cabbage are put into a pot heated at 250 to 300 ° C, and then the pale green leaves are turned upside down for 4 to 6 minutes. Remove the leaves from the pot and put them on the same spot as the silkworm, and then rub it with your hands. Carefully destroy the cellular tissue through the work to make the ingredients of the tea well. When the work is finished, cool the leaves of the pitted Chinese cabbage.

Next, perform the warming step. In the middle tempering step, put the leaves of the pale green cabbage into the pot heated to 190 to 210 ° C, turn the leaves of the pale green cabbage upside down for 4 to 6 minutes, remove the leaves of the pale green cabbage from the pot, Followed by cooling and spreading leaves of pale green cabbage.

Next, perform the low temperature smoldering step. In the low-temperature cooking step, put the leaves of pale green cabbage into a pot heated at 150 to 200 ° C, turn the leaves of the pale green cabbage upside down for 4 to 6 minutes, then remove the pale green cabbage leaves from the pot, Followed by cooling and spreading leaves of pale green cabbage.

(2) Sexuality phase

After completing the step of salting and chewing, carry out the step of sexual intercourse, which leaves the leaves of the Chinese cabbage secondarily.

The sexual intercourse phase is a process of sweeping three times at the same temperature. In other words, after putting the leaf of the pale green cabbage into the pot heated at 100 to 150 ° C, the pale green leaf of the pale green cabbage is turned upside down for 8 to 12 minutes, then the pale green leaf is removed from the pot, Cool the leaf of Chinese cabbage leaves. Repeat this process three times to clean, rub, spread and cool.

(3) Ripening stage

After completing the step of sexual intercourse, we perform a maturing step that leaves the leaf of the pale green cabbage thirdly.

The ripening stage is a two-fold process at the same temperature. In other words, put leaves of pale green cabbage in a pot heated at 50 to 100 ° C, turn over the leaves of the pale green cabbage upside down for 8 to 12 minutes, then remove the pale green cabbage leaves from the pot, Cool the leaf of Chinese cabbage leaves. Repeat this process twice, while rubbing, rubbing and spreading. Then leaves of pale green cabbage is placed on the seat for a day to mature.

(4) Fragrance stage

After completing the fermentation stage, the fermented step of pouring the aged leaves of the Chinese cabbage to the fourth level is carried out.

In the cooking step, put the leaf of the pale green cabbage into a pot heated to 40 to 50 ° C, and then turn the leaves of the pale green cabbage upside down for 30 to 90 minutes. Then, remove the pale green cabbage leaves from the pot, After boiling, leave the leaves of pale Chinese cabbage well and cool.

The leaves of the pungent Chinese cabbage, which is till the incense burning stage, become the first liquefied material with the moisture which is almost removed and the peculiar flavor of the Chinese cabbage.

3. Rooting step

The roots of finely chopped cabbage are made of a secondary material through the rooting step.

The rooting stage is divided into 6 stages. Rooting phase begins at high temperature at an early stage and progressively lowers as the process proceeds.

(1) Step 1

In the first step, the roots of the chopped cabbage cut into a pot heated at 200 to 240 ° C are poured into the cabbage for 6 to 8 minutes while stirring, and then the roots of the cabbage are taken out of the pot and placed on a seat, Cool the root of Chinese cabbage root well.

(2) Step 2

After completing step 1, perform step 2. The second lyophilization step is carried out in the same manner as in the first lyophilization step.

In other words, put the roots of pale green cabbage in a pot heated to 200 to 240 ° C, stir for 6 to 8 minutes, then remove the roots of pale green cabbage from the pot and place it on the table. Let it cool.

(3) Phase 3

After completing the second lapse phase, perform the third lapse phase.

In the third tinning step, put the roots of pale green cabbage into the pot heated to 130-170 ° C, stir for 8-12 minutes while stirring, take out the roots of pale green cabbage from the pot, place it on the table, Cool it well.

(4) Step 4

After completing step 3, perform step 4. The fourth lyophilization step is performed in the same manner as in the third lyophilization step.

In other words, put the roots of pale green cabbage in the pot heated at 130-170 ° C and stir for 8-12 minutes. Then, take out the roots of pale green cabbage from the pot and place it on the seat. Let it cool.

(5) Step 5

After completing step 4, perform step 5.

In step 5, pour the roots of pale green cabbage into the pot heated at 90 to 110 ° C, pour for 8 to 12 minutes while stirring, remove the roots of pale green cabbage from the pot, place it on the spot, Cool it well. And the leaves of pale Chinese cabbage are matured by placing them on a silk for a day.

(6) Step 6

After completing the fifth step, perform the sixth step at low temperature.

In the sixth step, the roots of pale green cabbage are put into a pot heated at 40 to 50 ° C, and the roots are poured for 30 to 50 minutes while stirring. Then, the pale green cabbage roots are taken out from the pot and placed on the table. Cool it well.

The roots of Chinese cabbage, which has been till the 6th stage, are almost completely removed from the roots and become the second liquefied material with a characteristic aroma of Chinese cabbage.

4. Mixing step

The first raw material made from the leaves of the pear shaped cabbage leaves and the second raw material made from the root of the pear shaped cabbage are mixed to prepare the pear shaped cabbage of the present invention. It is preferable that the first lint and the second lint are mixed at a weight ratio of 2 to 3: 1.

Unlike tea, which usually only uses plant leaves, the present invention can enhance nutritional components by using leaves and roots together. Also, the savor taste of the roots can increase the preference of the tea.

It is needless to say that it is also possible to further carry out a packing step of mixing the first and second tempering materials and sealing them in a bag.

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

(Example)

The root of the Chinese cabbage was washed with water, the water was removed, and the root was cut off. The leaves were cut into 2 to 3 cm size, and the roots were thinly cut into approximately 5 to 10 mm in size.

Cut the chopped pear leaves of Chinese cabbage into 270 ° C heated pots and turn them over for 5 minutes. After boiling them for 5 minutes, boil them in the pot, heat them at high temperature and then heat them at 200 ℃ and 170 ℃. As a result. Next, put the leaves of the pale green cabbage in a tumbling pot heated to 120 ° C, turn it upside down for 10 minutes and then turn it up and take out the pale green cabbage leaves from the pot and put them on the tray. The process of cooling was repeated three times, and sexual intercourse was performed. Next, put the leaf of the pale green cabbage in a tumbling pot heated at 70 ° C, turn it upside down for 10 minutes, then turn it up and take out the pale green cabbage leaf from the pot and put it on the tray. The cooling process was repeated for two days, and the mixture was aged for a day. Next, put the leaf of the green cabbage in a tumbling pot heated to 50 ° C, turn it upside down for 60 minutes, turn it upside down, remove the leaf from the pot, put it on the tray, I opened and cooled down to prepare the first kneading material.

Root of chopped cabbage roots was placed in a kettle heated to 220 ℃ and placed on the next dish for 7 minutes while stirring. The process of boiling and spreading and cooling was repeated twice. Then, roots of pale green cabbage were placed in a pot heated to 150 ° C, placed on the next pan for 10 minutes while stirring, and then hand rolled and then spread and cooled. Next, roots of pine sprouts were placed in a tumbling pot heated to 100 ° C, placed on a dough for 10 minutes while stirring, and spread by hand, spread, cooled, and aged for a day. Then, roots of pale green cabbage were placed in a tumbling pot heated to 50 ° C, placed on a tray for 40 minutes while stirring, prepared by hand, spread out, and cooled to prepare a second tumbling material.

The prepared first lime and the second lime were mixed at a weight ratio of 3: 1 to prepare a pomace cabbage tea.

<Sensory Evaluation>

The sensory evaluation of the mackerel cabbage tea prepared in the above examples was evaluated. We poured hot water into the teacup with the pancake cabbage of the example put in it, waited for 2 minutes and tested it by tasting.

A total of 20 men and women aged 10 to 50 were selected as the panel, and two samples were presented at a time. The number of repetition of the sample was 10 times, and the appearance, flavor, taste, Respectively. The results were analyzed by Duncan's multiple range test after ANOVA test using SAS (Statistical Analysis System) and by least significant difference test at 5% level. The sensory evaluation results are shown in Table 1 below. As a comparative example, the finely chopped Chinese cabbage was dried, then the dried Chinese cabbage was boiled with drinking water for 5 minutes and boiled for extraction.

division Exterior incense flavor Comprehensive likelihood Example 8.15 8.60 8.53 8.47 Comparative Example 7.08 4.37 4.82 5.40

As shown in Table 1, there was no significant difference in appearance between the examples and the comparative examples. However, the perfume and flavor scores of the Examples were much higher than those of the Comparative Examples. This means that the pale green cabbage tea of the present invention, which is manufactured through the process of wringing and matureing pale green cabbage, is much better in flavor and taste.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be clearly understood that the same is by way of illustration and example only and is not to be taken by way of limitation. Accordingly, the true scope of protection of the present invention should be determined only by the appended claims.

Claims (4)

A cleaning step of washing the collected Salvia plebeia and removing moisture;
A separating step of cutting off the roots of the pale Chinese cabbage and separating the leaves from the leaves;
A leaf kneading step of finely cutting the leaves of the pale Chinese cabbage and then preparing a first kneading material;
A rooting step of finely cutting the roots of the pale Chinese cabbage and then preparing a second roasting material;
And mixing the first burnishing material and the second burning material. [3] The method according to claim 1, wherein the leaf scraping step comprises: a) a step of pouring the leaf of the pale Chinese cabbage into a pot heated to 150 to 300 DEG C, and b) A step of mixing the leaves of the pale blue cabbage into a heated pot, and c) a step of pouring the leaves of the pale green cabbage into a pot heated at 50 to 100 캜 after the completion of the above-mentioned sexual intercourse, And d) adding a leaf of the pale Chinese cabbage to a pot heated to 40 to 50 캜 after the completion of the aging process, and adding a fourth step of pouring the leaf of the pale Chinese cabbage. The method according to claim 2, wherein the salting-down step comprises the steps of: e) hot-kneading the leaf of the pale Chinese cabbage in a pot heated to 250 to 300 캜, spreading the mixture in a pan for 4 to 6 minutes, f) a warming step in which leaves of the pale green cabbage are blended in a pot heated to 190 to 210 캜 after completion of the high temperature tempering step, and then spreading and cooling in a boiling pot for 4 to 6 minutes; and g) And a low-temperature smelting step in which the leaves of the pale Chinese cabbage are inserted into a pot heated at 150 to 200 캜 after completion of the step, and then cooled and spread in a pan for 4 to 6 minutes, followed by cooling and cooling. Way. [2] The method according to claim 1, wherein the roasting step comprises: a) a first tasting step in which the root of the pale Chinese cabbage is roasted in a pot heated to 200 to 240 DEG C and stirred for 6 to 8 minutes while stirring; b) A second tasting step of cutting the roots of the pitted Chinese cabbage to the second tasting step in the same manner as the first tasting step after the completion of the roasting step; and c) a second tasting step of roasting the roots of the pale green cabbage in a pot heated to 130-170 캜 A third tasting step in which roots are added and stirred for 3 to 8 minutes while stirring; and d) a fourth tasting step in which the roots of the pale green cabbage are quadratically roasted in the same manner as the third tasting step after completion of the third tasting step And e) a fifth tasting step in which the root of the pale Chinese cabbage is poured into a pot heated at 90 to 110 ° C after the completion of the fourth tasting step, and the mixture is stirred for 5 to 8 hours for 8 to 12 minutes while stirring; f) After completion of the cooking step, the pot was heated to 40 to 50 ° C. Pox method for producing a Chinese cabbage tea characterized in that the blisters comprising a sixth step deokeum going stirring into the roots 30 to 50 minutes while the car 6 deokneun cabbage.

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