KR20150062560A - Manufacturing method of Tea using Root of Ixeris Dentata and Tea using Root of Ixeris Dentata manufactured by the same - Google Patents

Abstract

The present invention relates to a method for producing tea using an Ixeris dentate root and to tea using an Ixeris dentate root produced through the same. The method comprises the steps of: producing an Ixeris dentate root fermented extract by fermenting an Ixeris dentate root; and producing granules by granulating the Ixeris dentate root fermented extract. The bitter taste of Ixeris dentate is reduced, and flavors are improved, thereby enabling a user to more easily and conveniently enjoy Ixeris dentate root tea.

Description

TECHNICAL FIELD The present invention relates to a method of manufacturing a tea using a rosemary root, and a tea using the rosemary root produced by the method.

The present invention relates to a method of manufacturing a tea using a roe and a tea using the roe made by the roe, more specifically, by reducing the bitter taste and increasing the palatability of the roe, A method of manufacturing a tea using the roots of barberry, and a tea using the barberry roots produced thereby.

Ixeris dentata NAKAI belongs to the family Asteraceae (Compositae), and its size has been around 30 centimeters long and it has been edited in the form of herb roots and leaves. Its roots are about 10 ~ 15㎝ long and its thickness is about 0.2 ~ 07㎝. , A perennial grass with serrate-like sawtooth on the edge and yellow or white flowers in May-June, which is common in southern central Japan and in Japan. In addition, in Korea, there are various kinds of white stamens such as white stamina, stamina stamina, stamina stamina, stamina stamina, and stamina stamina. .

It has been used as a medicinal herb such as dry noodles, soothing, anti-inflammatory, anorexia, diuretic, and swelling in private usage, and juice has also been used for treating adult diseases such as diabetes and liver disease. In particular, recently, a large amount of various physiologically active substances such as aliphatics, cynaroside, triterpenoide, sesquiterpene lactone and the like are contained in large quantities, so that cholesterol lowering, Anticancer effect, immunity enhancement, inhibition of aging, blood sugar reduction effect, antioxidant effect, and the like, and it has recently been attracting attention as a health functional food material.

It is said that it has 80 kinds of volatile flavor essential oils including hexenol.

It is said that it is effective for sedation, hypnosis, fever, hematopoiesis, dryness, indigestion, pneumonia, hepatitis, bruise, boil and appetite promotion according to Ojin basalt,

In the spring, all parts including roots are used for edible or medicinal purposes such as herbs in the spring, and they have been used for sedation, dryness, inflammation, indigestion and appetite promotion. In the private sector, they are made into fresh juice and used for the treatment of adult diseases such as diabetes and liver disease .

It uses the outpost and uses it as a dalyeoseo, or it prepares it by the use. It is effective in stopping diarrhea, lowering heat, regenerating and deciphering skin. It is used to treat poisonous snoring, urinary stone, eczema, pneumonia, bruises, and fractures.

Korean Patent Publication No. 10-2003-0071721 (2003.09.06) discloses a method for preparing a functional sacrificed green tea which is packed in a tea bag by adding a scaly outpowder powder, persimmon leaf powder, citric acid, Method is disclosed.

The green tea has the advantage of being able to ingest a beneficial ingredient of the scab, but it is not easy to drink because it tastes too much.

KR 10-2003-0071721 A 2003.09.06.

It is an object of the present invention to provide a method of manufacturing tea using a roe of rosemary which can be more easily and easily enjoyed by reducing the bitter taste and increasing palatability of the rosewood, and providing tea using the rosemary root produced thereby .

In order to achieve the above object, the present invention provides the following means.

The present invention relates to a method for fermenting a fermented roasted persimmon root by fermenting a ferret root; And granulating the fermented extract of Parasitoid Root into a granule; The present invention also provides a method of manufacturing a car using a roving rope comprising a rosemary root.

The fermented extract of Pruning Root is prepared by adding 80 to 120 parts by weight of sugar to 100 parts by weight of the Pruning Root, fermenting the mixture at room temperature for 20 to 40 days, and then filtering the filtrate.

In addition, the present invention relates to a method for preparing a microorganism, which comprises the step of preliminarily treating dextrorotrophic roots with an aqueous solution containing ascorbic acid, erythorbic acid, citric acid and sorbitol, followed by dehydration; Boiling dehydrated scarlet roots after the pretreatment at 80 ° C to 120 ° C for 3 minutes to 10 minutes; Drying the roasted roots; The present invention also provides a method of manufacturing a car using a roving rope comprising a rosemary root.

Further comprising the step of immersing the roots in the solution for 10 minutes to 1 hour in an aqueous solution containing the Rongoli extract, the red ginseng concentrate and the salt before the roots are boiled and dried, wherein the aqueous solution contains 2 to 5% by weight of the Lungley extract, 0.5 ~ 3 wt%, salt 0.2 ~ 2 wt%, and the balance water.

Further, the present invention provides a tea using a barberry root containing granules obtained by granulating a fermented extract of barberry root fermented by fermenting the barberry root.

In addition, the present invention provides a tea using a barberry root containing dehydrated and dehydrated barnyard roots by immersing the barnyard roots in an aqueous solution containing ascorbic acid, erysorbic acid, citric acid and sorbitol.

The tea using the scarlet roots according to the present invention is advantageous in that it can enjoy the scarlet roots tea in a simpler and easier way by reducing bitter taste and increasing palatability specific to the scarab.

Hereinafter, the present invention will be described in detail.

First, one embodiment of the scumbag root according to the present invention will be described.

Since it is common for roots to flow in the state that the roots are attached to the soil, it is preferable to clean the soil after removing the soil to be used in the present invention.

Asparagus root used in the present invention nutritionally contains 18.0% of carbohydrate, 2.8% of protein, 0.3% of lipid, 0.8% of ash and 1.8% of fibrin, 0.34% of potassium as minerals, 0.023% of vitamin C, Riboflavin (riboflavin), thiamin (thiamin) is known as a rich vegetable.

Sugar is added to the washed scarlet roots and fermented to prepare a fermented extract of Scarlet Root.

Preferably, the extract of fermented root extract is prepared by adding 80 to 120 parts by weight of sugar to 100 parts by weight of the scabbard root, fermenting the mixture at room temperature for 20 to 40 days, and then filtering the filtrate.

As described above, the fermentation technique can reduce the bitter taste of the scarab roots and enhance the palatability.

The fermented extract of Prussian root is granulated through granulation.

The granulation process can be carried out by a method known to a person skilled in the art and a known apparatus. For example, the fermented extract of Prussian root can be concentrated, dried by spray drying or freeze-drying, It can be changed.

As such, granules obtained by granulating the extract of fermented root fermented root can be used to prepare scalloped root tea.

It can be used in paper, cans, bottles, aluminum pouches, etc. once a minute or in a certain capacity, and can enjoy the flavor of the rosemary roots in a suitable amount of water depending on the preference.

The following describes another embodiment of the dovetail root car according to the present invention.

It is important to solve this problem because the roe of the scorpion is deformed and altered such as browning progresses under the environment of room temperature and declining texture. In the present invention, the prick roots after the washing are subjected to a pretreatment process. More specifically, pretreatment is carried out by immersing the scurf root after washing in an aqueous solution containing ascorbic acid, erysorbic acid, citric acid and sorbitol. When this pretreatment is carried out, it is possible to prevent discoloration and unpleasant smell of roots of the scorpion, and it is possible to prevent shrinkage or deformation by increasing the form retentivity.

The pretreatment process is carried out in the same manner as in Example 1 except that the scurf root after washing is washed with an aqueous solution containing ascorbic acid, erythorbic acid, citric acid and sorbitol, preferably 0.1 to 2.5% by weight of ascorbic acid, 0.1 to 2.5% by weight of erythorbic acid, And 0.1 to 2.5% by weight of sorbitol and the remainder in water for 5 minutes to 1 hour.

Ascorbic acid and erysorbic acid contained in the pretreatment aqueous solution act as an antioxidant and inhibit browning of pine mushroom. The content of ascorbic acid is preferably 0.1 to 2.5% by weight, and the content of erysorbic acid is preferably 0.1 to 2.5% by weight. When the pH is less than the above range, the browning inhibiting effect is deteriorated, and even when the concentration is in excess of the above range, the effect is not improved, and the aesthetic quality may be deteriorated.

Citric acid acts as an organic acid to increase the antioxidant effect and to inhibit the growth of bacteria and pathogens. Citric acid is preferably contained in the pretreatment solution in an amount of 0.1 to 1.5% by weight. If it exceeds the above range, sour taste becomes strong and it is not pleasant to look good. If it is less than the above range, the effect as a synergist and a preservative is hardly expected.

It is preferable that sorbitol is included in the pretreatment aqueous solution as the tissue improving agent in an amount of 0.1 to 2.5% by weight. Within this range, the rosemary root can best maintain the texture and have excellent moisturizing effect and reflexivity. If it exceeds the above range, there is a fear that the moisturizing effect and refinement of the mushroom may be lowered. If it is less than the above range, the roots of the mushroom can easily retract and the texture can not be maintained.

According to the present invention, once the scallop roots are washed, the scallop roots are thus pretreated, which has the advantage that the storage stability of the scallop roots can be enhanced.

As described above, the dehydrated scarlet roots which have been pretreated as described above may be used as they are in the original shape, but they may be cut and used so as to have a length of 1 cm to 4 cm.

In this way, the preprocessed roots of chewing go through a stage of mashing. By soaking roots in this way, it is possible to remove undesirable components and fragrances while minimizing changes in the component of the roe. Preferably, the steam cooking is performed at 80 to 120 DEG C for 3 to 10 minutes. If it exceeds the above range, the fragrance of the scarlet roots may be lowered, and a bad fragrance may occur.

In order to eliminate the bitter taste of barberry tea, it is possible to immerse the roasted barberry roots in an aqueous solution containing the Roundworm extract, red ginseng concentrate and salt. By such an immersion step, the bitter taste of the scorpion root tea can be removed, the deep flavor can be added, the rough feeling can be eliminated and the softness can be increased. Preferably, the aqueous solution is composed of 2 to 5 wt% of the extract of Rongoli extract, 0.5 to 3 wt% of red ginseng concentrate, 0.2 to 2 wt% of salt, and the remainder in water. When the Rongwle extract, red ginseng concentrate, The flavor and flavor of the rosemary root can be lowered, and if it is less than the above range, sufficient flavor enhancing effect can not be obtained. The immersion time may vary depending on the temperature, and it is preferable to immerse at room temperature for about 10 minutes to 1 hour. If the amount is less than the above range, the taste of the Rongoli extract and the red ginseng concentrate can not sufficiently penetrate into the roots of the barnyardgrass, and the effect is insignificant. If the above range is exceeded, the flavor of the barberry root may decrease.

It dries the roots of the prepared scumbag. Drying can be carried out at room temperature or using a drier according to known methods so that the moisture of the scarlet roots is almost removed. In addition, it is possible to further improve the flavor of the tea by roasting the dried scarlet roots at 60 ° C to 80 ° C for 5 minutes to 30 minutes.

If the roasted roots prepared as described above are consumed with hot water, the bitter taste of the roach can be removed, and the shape and color of the roach of the roach can be maintained, so that the roasted tea can be enjoyed.

Fermented Roots Fermented Roots Fermented Roots Fermented Extracts Granulated granules are used to enhance solubility and eliminate the bitter taste of the roots. The roots of prey, marshmallow, and dried roots are discolored or deformed. And the preservability can be enhanced.

Claims (6)

Fermenting the roots of barberry to make a fermented extract of barberry root; And
Granulating the fermented extract of Guarana root into granules;
Wherein the roots are roughened.
The method according to claim 1,
Wherein the fermented extract of Prussian root is obtained by adding 80 to 120 parts by weight of sugar to 100 parts by weight of the Prickly root, fermenting the mixture at room temperature for 20 to 40 days, and then filtering the filtrate.
Pretreating by immersion in an aqueous solution containing ascorbic acid, erysorbic acid, citric acid and sorbitol, followed by dehydration;
Boiling dehydrated scarlet roots after the pretreatment at 80 ° C to 120 ° C for 3 minutes to 10 minutes; And
Drying the roasted roots;
Wherein the roots are roughened.
The method of claim 3,
Further comprising the step of immersing the scarlet roots in an aqueous solution containing the extract of Rongoli extract, red ginseng concentrate and salt for 10 minutes to 1 hour before being dried and then dried,
Wherein the aqueous solution comprises 2 to 5% by weight of the extract of the oriental gull, 0.5 to 3% by weight of the red ginseng concentrate, 0.2 to 2% by weight of the salt, and the remainder in water.
Root of Ferret Root Fermented Root Fermented tea using ferret roots containing granulated granules.
A tea using deceased roots containing dehydrated roots and a dehydrated roasted dehydrated roast in an aqueous solution containing ascorbic acid, erysorbic acid, citric acid and sorbitol.