KR20150052986A - Acanthopanax leaching fermented tea with a method of manufacturing - Google Patents

Abstract

The present invention relates to a preparation method of a leaching tea comprising fermented and matured Acanthopanax, wherein the method comprises the steps of: sorting out and washing leaves, stems and roots of Acanthopanax without any special additives; naturally drying the same; fermenting the dried; grating the fermented; fermenting and maturing the product obtained from the previous step; and roasting and heat-treating the product obtained. According to the invention, the fermented product obtained from the above processing passes through a refined pulverization process and a mixing process, followed by a tea bag package process, thus resulting in a leaching tea, wherein a characteristic bitter and astringent tastes of Acanthopanax is removed, the flavor thereof is maintained and the function thereof is enhanced.

Description

Technical Field [0001] The present invention relates to a fermented tea,

The present invention relates to a process for producing leached tea using fermented organs for fermentation of leaves, stems and roots of the oggies separately, followed by blending them in a predetermined ratio and providing them as leached tea through a tea bag packaging, The fermentation process of leaves, stems and roots is carried out by a process such as aeration, washing step, natural drying, fermentation step, mind step, aging fermentation step, and heat treatment step, And a mixing step to produce a leached tea by the tea bag packing step, thereby maintaining the fragrance and improving the function while removing the bitter and bitter taste unique to the ogapi without additives.

Acanthopanax (acanthopanax) is a common name for ogapi (ogapi), which means a tree with a thorn that heals all kinds of diseases.

Ogphy has long been used as a medicinal herb. Especially, the roots and the bark of the tree strengthen the muscles and the skeleton, and it is effective for limb paralysis, numbness, fracture, bruise, edema and the weakness of Ogapi is warm ), And it is known that it has the efficacy of tonic, complementary kidney, analgesia, 祛 風濕, and hibernation.

In addition to lowering cholesterol levels, it also has an effect on prostate activity and seminal vesicle enhancement (University of Munchen H. Wagner). T cells increase (Clinical Experiment, B.Bohn Research Institute, Germany) and gastric ulcer inhibitory effect (T.Fujikawa University, Hokkaido University). It is known to lower blood glucose, inhibit liver hypertrophy and improve cell activity.

The above-mentioned ginseng has better bioactivity index than ginseng, and regulates the functions of the human body, promotes metabolism, acts to restore physical and mental fatigue, increases the number of white blood cells, and maintains the body in an increased non- Thereby increasing the resistance to cold, scorching, severe motion, stress, and irradiation.

As described above, a variety of products using an oregano have been developed as a result of knowing the efficacy of the ogabi. Among them, a beverage (tea) using an ogapi is used as an extract tea (liquid or solid processing) Alcohol is synthesized and controlled by adjusting the dietary frequency. However, the above-mentioned production of the product is limited due to the bitter taste and bitter taste of the oggi.

As a method for manufacturing a tea using a conventional organoleptic material, there have been proposed a method of manufacturing a car using the method described in Patent No. 10-0826900 (a method for manufacturing an ogafi leaf tea), a registered patent No. 10-0628465 (a method for producing an organic omega-containing functional tea) and a registered patent No. 10-0606558 A method of manufacturing an ocher leach tea) and the like have been proposed as prior art.

In the first patent, the oak leaf is blended and rubbed at 200-250 ° C. It is dried at 80-120 ° C through heavy oil and reconstitution at 30-40 ° C, And then aged at room temperature for 2-5 days and aged at 0-10 ℃ for 2-4 months.

In the second patent, the extract of Opuntia ficus-indica was prepared, and the extract was mixed with rice bran water, and lyophilized and pulverized to prepare a functional tea containing OGFP.

In the third patent, dried leaves and fruits are crushed with a sieve of 60-100 mesh, and the root and root are crushed with a 10-30 mesh sieve and steamed at 130-140 ° C for 25-30 minutes. Dried to a moisture content of 10-15% by weight, and packed in a tea bag to prepare an oak-gilt leach tea.

The first registered patent makes use of only the leaf part of the oggi to produce the tea by evaporation, care, heavy oil, reconstitution, drying and aging, so it can not completely remove the bitter taste and bitter taste of the ogre leaf, (Leaves, roots, stems) are not included in the composition, and the fragrance and efficacy of the composition are deteriorated.

In the second patent, the rice extract is mixed with the extraction stock solution obtained by extracting the dried and ground oga-pomaceae, which is purified with a functional tea mixed with rice pomace root extract, with an extraction solvent (distilled water, organic solvent, alcohol, etc.) Freeze-dried and pulverized, and the granules were packed in a tea bag. However, there was a problem in that the efficacy of pure ogabi was deteriorated.

In the third patent, the dried leaves of the plant, the fruit, the root and the stem are crushed, steamed and steamed, and the mixture ratio of the leaves, the fruit, the root and the stem is 2: 1: 6: 1 It is a simple process to provide leach tea through the tea bag without fermentation. It retains the function of the leach tea, but has a bitter taste and bitter taste unique to the oguga, and the fragrance and function of the ogapi are deteriorated.

Accordingly, the present invention has been made for the purpose of solving the above-mentioned problems of the prior art, and it is an object of the present invention to provide a process for preparing the leaves, roots and stem of an augment without any additives, And then the mixture is mixed with a certain proportion of each part of the oggie to prepare a leached tea to prepare an ogre leached tea which can use all the leaves, roots and stalks of the oggi, The unique bitter and bitter taste is eliminated and it is possible to provide an ocher leach tea which can improve the function while preserving a flavor that is already and without odor.

The present invention relates to a method for removing foreign matter and non-edible parts of fresh leaves of augmented leaves, washing the leaves with water, washing steps, arranging and washing the washed leaves with a thickness of 10 cm in a sunny and well ventilated area, A primary drying step for natural drying, a primary fermentation step for natural fermentation for 24 hours while inverting the natural dried ogre leaf in a shade at 2 hour intervals in a shade, a note step for keeping in mind the fermented ogre leaf, The ogre leaf, which has been dried for 30 minutes in a ventilated manner, is dried for 30 minutes. The ogre leaf which has undergone the second drying is aged 96 hours at a temperature of 35 ° C and a temperature of 35 ° C , Followed by a second fermentation step, a fermentation step, a third drying step in which the fermented leaves are dried for 24 hours, a dried fermented oak leaf is dried at 70-80 ° C for 3 hours The key is to dry the ogre leaf which has undergone the fourth drying step and the drying step at a temperature of 120 ° C for 2-3 hours in a shallow pot, heat the ogre leaf, heat treatment step, And the fermentation process of the ogre leaf after the third fermentation step of fermenting for 15 days is carried out,

Cut the stem and roots of each organ into 3cm, remove the foreign materials and unglazed parts, clean with water, clean, arrange, clean the washed stalks and roots at 2 hours intervals in sunlight and well ventilated place The primary stem and roots that have been subjected to the primary drying and naturally drying for 24 hours are dried in a fermentation chamber at a thickness of 15 cm at a temperature of 35 ° C with a humidity of 70% Stage, aging, secondary drying stage in which the fermented leaves and roots are dried for 24 hours, the tertiary drying stage in which the aged stem and root are aged at 70-80 ° C for 3 hours, And the roots were dried for 24 hours at a temperature of 120 ° C in an incinerator for 3 hours, followed by heat treatment, heat treatment, heat treatment, and heat treatment. But sealed packaging in wrappers do the second fermentation step a rough Acanthopanax fermentation of stem and root of Acanthopanax leavening 15 days and stem and root is carried out in the same way,

The present invention is characterized in that it is possible to inject and store nitrogen in the silver foil packaging by performing the tea bag manufacturing process by mixing the ingredients in the mixing ratios through the coarse grinding process in which leaves, stems and roots of the organism passed through the fermentation process are coarsely crushed.

Therefore, the present invention is not limited to a part of the oggi, but the leaves, the stem and the roots of the oggi are fermented without the addition of the additives to produce the leached tea, so that the bitter taste and the pungent taste unique to the oguga are removed, It is possible to provide a manufacturing method having an effect of improving the efficacy while maintaining the inherent fragrance and color.

The structure and operation of the present invention will be described in detail as follows.

In the production of ocher leached tea by fermentation treatment of leaf, stem and root of oak,

Cleaning and cleaning step to remove foreign matter and unburned parts of fresh leaves and wash with water;

A primary drying step of naturally drying the dried oggi leaf for 24 hours while spreading the oggi leaf in a 10 cm thickness in a well-ventilated place with a sun light and inverting it at intervals of 2 hours;

A first fermentation step of spontaneously fermenting the natural dried ogre leaf for 24 hours while inverting it in a shade at intervals of 2 hours;

Keeping in mind the above-mentioned natural fermented oak leaf;

A secondary drying step in which the above-mentioned ogre leaf is air-dried for 30 minutes;

Secondary fermentation step in which the second dried oggi leaf is aged for 96 hours while reversing the temperature of the oggi leaf in the fermentation chamber to a thickness of 15 cm at a temperature of 35 ° C and a humidity of 70% at intervals of 2 hours;

A tertiary drying step in which the aged and fermented oak leaves are dried for 24 hours;

A fourth drying step of drying the dried aged oak leaf at a temperature of 70-80 ° C for 3 hours in a salting machine;

The oak leaf having been subjected to the drying step is subjected to heat treatment at a temperature of 120 ° C for 2-3 hours in a sucrose furnace;

The ogre leaf which has undergone the above-mentioned smoldering and heat treatment step is dried for 24 hours, sealed in a silver foil packaging paper, and fermented for 15 days,

A trimming and cleaning step of cutting the stem and root of the oggapi into 3 cm each, removing the foreign matter and the unglazed part and washing with water;

A primary drying step in which the above-mentioned organically cleaned stalks and roots are naturally dried for 24 hours while swirling them at intervals of 2 hours in a well-ventilated place with sunlight;

The first stage of the primary fermentation stage in which the stem and roots of the primary root after drying were fermented at a temperature of 35 ° C and a temperature of 35 ° C in a 15 cm thickness in a fermentation chamber for 2 hours at an interval of 96 hours;

A secondary drying step of drying the aged, fermented organs and roots for 24 hours;

A tertiary drying step of drying the dried and aged ocher stem and roots at a temperature of 70-80 ° C for 3 hours in a salting machine;

A step of heat treatment in which the stem and roots having been subjected to the drying step are subjected to heat treatment at 120 ° C for 3 hours in a fume-calendering furnace;

The stalks and roots of the plant were subjected to the same fermentation process as that of the stem and roots through the second fermentation step in which the root and root were dried for 24 hours, sealed and packaged in a bag of silver foil for 15 days, Lt; / RTI >

The present invention has been made in view of the above problems, and it is an object of the present invention to provide a method for manufacturing a fermented soybean paste, which comprises the steps of:

The note of rubbing the ogre leaf in the above noted steps was performed once for 20 minutes in the observing machine.

The composition of the leaves, stems, and roots of the gruel was 60%: 35%: 5%.

 In the present invention, the leaves, stalks and roots of the oak tree are fermented without any additives to produce leached tea to eliminate the bitter and bitter taste, improve the function and flavor of the oak, And to provide a manufacturing method.

The production process of the leached tea using the above-mentioned fermented oranges will be described below.

1. Fermentation process of Ogaki leaves

Organic leaves are cleaned and cleaned by removing foreign matter and unglazed parts of fresh leaves, that is, leaves are dry, browning and worms are removed, and the leaves are cleanly washed with running water.

The cleaned and washed ogle leaves are subjected to a primary drying step.

In the sunlight and ventilated area, spread the ogre leaf to a thickness of 10cm on the dewatering stand, turn it over every 2 hours and let it dry naturally for 24 hours.

The naturally dried ogre leaf is subjected to a first fermentation step.

In a shade and well-ventilated place, the ogre leaf is fermented in a natural state for 24 hours while inverting it at intervals of 2 hours so that the color of the leaves gradually changes to brown.

The naturally fermented ogre leaf is kept in mind.

After drying and fermentation for 48 hours, the ogre leaf is brown and well fermented by nature.

The above notes are kept in mind for 20 minutes once a machine is rubbed with a brown, naturally fermented ogre leaf.

The above-mentioned ogillus leaves are loosely kneaded by hand, and then dried in a well-ventilated for 30 minutes.

The dried ogre leaf is fermented in a fermentation chamber.

In the fermentation chamber, Ogaki leaves are fermented by aging for 96 hours while turning the oggi leaf at a thickness of 15 cm at a temperature of 35 ° C and a humidity of 70% at intervals of 2 hours.

The aged and fermented oak leaves are dried in a drying oven for 24 hours to perform a tertiary drying step.

The dried and aged oak leaves are dried at a temperature of 70-80 ° C for 3 hours in a salting machine to perform a fourth drying step.

The kiln is a working step in which dried and aged oak leaves are poured into a drum-like container and forced drying is performed by applying heat (70-80 ° C).

The oak leaf that has undergone the drying step is kneaded and a heat treatment step is performed.

The oak leaves that have undergone the above steps are heat-treated at 120 ° C for 2-3 hours in a fume-calendering cauldron.

The ogre leaf which has undergone the above-mentioned smoldering and heat-treating step is dried in a well-dried drying room for 24 hours, sealed in a packing paper of a silver foil, and subjected to a fermentation for 15 days to carry out the fermentation process of the ogre leaf.

2. Fermentation process of stem and roots

The organs stem and root are fermented by the same method.

Cut the stem and root of the stem and root of the stem and root and cut the stem and root of the stem to 3cm each, remove the foreign matter and unglazed part and clean it in running water.

The cleaned, washed stem and root are subjected to a primary drying step.

Ogapi Stems and roots in the sunlight and well ventilated place, turn over every 2 hours, naturally dried for 24 hours.

The primary stem and root which have undergone the primary drying are subjected to a fermentation step in a fermentation chamber.

 The stem and root of the oak are fermented for 96 hours while inverting at a time of 2 hours keeping the temperature of 35 ℃ with the humidity of 70% and the thickness of 15cm.

The secondary drying step is performed in which the aged, fermented organs and roots are dried in a drying oven for 24 hours.

After the second drying, the aged oak stem and roots are dried at a temperature of 70-80 ° C for 3 hours in a salting machine to perform a tertiary drying step.

After the third drying step, the stem and roots of the organs are roasted, and the roots and roots of the organs are heat-treated at a temperature of 120 ° C for 3 hours in a shallow cauldron.

The process of fermentation of the rootstock and roots is carried out through a second fermentation step in which the root and root are subjected to the heat treatment step for 24 hours in a well-ventilated place, sealed and packaged in a silver foil packaging paper for 15 days.

As described above, the stem and the root of the acacia are subjected to the respective fermentation processes in the same manner.

3. Crushing process of leaves, stems and roots of Ogaki

As described above, the leaves, stems, and roots of the ogre are fermented through respective processes and then subjected to coarsely crushing process.

4. Tea bag manufacturing process

The leaves, stems, and roots of the fermented oacin were respectively compounded in a compounding ratio in the crude pulverization process, and packed in a triangular tea bag to prepare a leached tea, which was then injected with nitrogen to be stored in the bag.

The compounding ratio of the leached tea is prepared by blending the leaves, stems, and roots of the acacia tree at a ratio of 60%: 35%: 5%.

The method of using the ocher leach tea prepared as described above is as follows: 1 tea bag leached tea is inserted into a duct or cup, hot water at a temperature of 70-80 ° C is injected, and it is possible to drink for about 1-2 minutes, It was able to enjoy the efficacy of Ogaki while removing the taste and enjoying the original scent of Ogapi.

      It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit and scope of the invention as defined in the appended claims. And such changes are within the scope of the claims.

Claims (3)

In the production of ocher leached tea by fermentation treatment of leaf, stem and root of oak,
Cleaning and cleaning step to remove foreign matter and unburned parts of fresh leaves and wash with water;
A primary drying step of naturally drying the dried oggi leaf for 24 hours while spreading the oggi leaf in a 10 cm thickness in a well-ventilated place with a sun light and inverting it at intervals of 2 hours;
A first fermentation step of spontaneously fermenting the natural dried ogre leaf for 24 hours while inverting it in a shade at intervals of 2 hours;
Keeping in mind the above-mentioned natural fermented oak leaf;
A secondary drying step in which the above-mentioned ogre leaf is air-dried for 30 minutes;
Secondary fermentation step in which the second dried oggi leaf is aged for 96 hours while reversing the temperature of the ogifi leaf in the fermentation chamber to a thickness of 15 cm at a temperature of 35 ° C and a humidity of 70% at intervals of 2 hours;
A tertiary drying step in which the aged and fermented oak leaves are dried for 24 hours;
A fourth drying step of drying the dried aged oak leaf at a temperature of 70-80 ° C for 3 hours in a salting machine;
The oak leaf having been subjected to the drying step is subjected to heat treatment at a temperature of 120 ° C for 2-3 hours in a sucrose furnace;
The ogre leaf which has undergone the above-mentioned smoldering and heat treatment step is dried for 24 hours, sealed in a silver foil packaging paper, and fermented for 15 days,
A trimming and cleaning step of cutting the stem and root of the oggapi into 3 cm each, removing the foreign matter and the unglazed part and washing with water;
A primary drying step in which the above-mentioned organically cleaned stalks and roots are naturally dried for 24 hours while swirling them at intervals of 2 hours in a well-ventilated place with sunlight;
The first stage of the primary fermentation stage in which the stem and roots of the primary root after drying were fermented at a temperature of 35 ° C and a temperature of 35 ° C in a 15 cm thickness in a fermentation chamber for 2 hours at an interval of 96 hours;
A secondary drying step of drying the aged, fermented organs and roots for 24 hours;
A tertiary drying step of drying the dried and aged ocher stem and roots at a temperature of 70-80 ° C for 3 hours in a salting machine;
A step of heat treatment in which the stem and roots having been subjected to the drying step are subjected to heat treatment at 120 ° C for 3 hours in a fume-calendering furnace;
The stalks and roots of the plant were subjected to the same fermentation process as that of the stem and roots through the second fermentation stage in which the root and root were dried for 24 hours, sealed and packaged in a bag of silver foil for 15 days, Lt; / RTI >
The present invention relates to a fermentation process for fermenting a fermented milk, which comprises fermenting a fermentation process, a crude pulverization process for pulverizing leaf, stem and root of the fermentation process, A process for producing a leached tea using an edible oil.
The method according to claim 1,
The method for preparing leached tea using the fermented oak is characterized in that the oily leaf is rubbed in the remembrance step at a time of 20 minutes.
The method according to claim 1,
Wherein the composition of the leaves, stems, and roots of the oak is 60%: 35%: 5%.