KR20150098064A - Dendropanax morbifera Lev. tea in liquid and process for preparing the same - Google Patents

Abstract

The present invention relates to a Dendropanax morbifera LEV. healthy liquid tea using a Dendropanax morbifera LEV. extract and, more specifically, to a Dendropanax morbifera LEV. healthy liquid tea and a manufacturing method thereof, which comprises a Dendropanax morbifera LEV. extract having constant moisture contents by applying moderate heat at low temperatures to the Dendropanax morbifera LEV. extract, thereby significantly solving the problem of a disgusting taste such as a greenish taste or the like when using green leaves and living branches Dendropanax morbifera LEV. as extracts, and leading effects in removing resistance during drinking.

Description

[0002] Dustropanax morbifera Lev. tea in liquid and process for preparing the same}

More particularly, the present invention relates to a method of preparing a yellow tea extract having a certain water content by applying a suitable low temperature heat to a yellow tea extract, The present invention also relates to a method for preparing the same, and a method for producing the same.

Dendropanax morbifera Lev. Is a natural protected forest native to Korea and is an evergreen broad-leaved arboreous tree belonging to Araliaceae. It does not become a deciduous winter in winter, and it is a precious arboretum in the world. It is native to the west coast, Jeju Island, Jindo, Jangheung, Wando, Haenam and Geoje Island. Especially, Jeollanamdo occupies 99% of the whole country's cultivated area. It is an evergreen broad- It has been used for a long time. When a bark is wound, resin liquid flows out. Huang Lacquer from the bark has a brilliant golden color, and Huangchil has been used as a rare paint to decorate the exterior of the emperor's armor, metal ornaments, etc. with golden color. It is noted as a mysterious tree with excellent antimicrobial effect .

Hwangchujak contains a large amount of ingredients useful for the healing and prevention of human diseases. Recently, various functional research results have been reported. Through the help of professional producting technology and marketing support, we can provide high value-added products as health functional foods and well- And can greatly affect the regional economy.

Although it has been difficult to commercialize Hwalchil due to its rareness, various researches and developments have been carried out recently due to mass cultivation and tissue culture success. However, some of Hwalchil has not only unique direction but also bitter taste.

It is difficult to drink as it is because of the bitter taste in the case of pickled yellowtail. However, the leaves and stems of the yellowtail tree contain the components of yellowtail. When such leaves or stems are used, there is almost no bitter taste. It is good to drink in making, and it is also easy to ingest the pharmacological component of Hokutogi.

Accordingly, Korean Patent Laid-Open Publication No. 10-2013-0076611 (Jul. 3, 2013) discloses a method for preparing a yellowish tea, which comprises: a step of harvesting a yellowish-leaf tree, A yellowish leaf drying step in which only the selected yellowish leaves are washed, only the selected yellowish leaves are washed with water and then dried in a drying zone for 2 hours or more; The yellowish leaves are cut into 1 to 2.5 cm size using three seasons; The yellowish leaves of the above step were subjected to a squeezing operation for 3 minutes in a humidifier maintaining a set temperature of 170 ° C, and then the yellowish leaves were kept in a humidifier for 15 minutes. The yellowish leaves of the above step were lowered to a setting temperature of 350 ° C. to 370 ° C. for 3 minutes and a setting temperature of 200 ° C. for 7 minutes. Then, the yellowish leaves were wrapped with a cloth A first mature stage of a yellowish leaf which is matured for 6 hours at a boiling point of 91 ° C and then dried for more than 8 hours in a drying zone; The yellowish leaves of the above step were sown for 5 minutes at a set temperature of 300 ° C. to 370 ° C., and then the yellowish leaves were wrapped in a cloth and placed in a steaming machine at a set temperature of 91 ° C. for 7 hours. A second mature stage of yellowing leaf which dries over time; The yellowish leaves of the above step were sown for 5 minutes at a setting temperature of 290 ° C, and then the yellowish leaves were wrapped in a cloth and put in a boil-off machine at a set temperature of 91 ° C for 8 hours. The third mature stage of yellowtail leaf; The yellowish leaves of the above step were sown for 5 minutes in a sonicator maintained at a set temperature of 270 ° C., and then the yellowish leaves were wrapped in a cloth and placed in a steaming machine at a set temperature of 91 ° C. for 8 hours. 4th mature stage of yellowing leaf; The yellowish leaves of the above step were sown for 5 minutes at a setter maintaining the set temperature of 250 ° C, and then the yellowish leaves were wrapped in a cloth and placed in a steaming machine at a set temperature of 91 ° C for 9 hours. The 5th seeding stage; The yellowish leaves of the above step were sown for 5 minutes at a setting temperature of 240 ° C., and then the yellowish leaves were wrapped in a cloth and put in a boiling machine at a set temperature of 91 ° C. for 9 hours. 6th stage of matured leaves; The yellowish leaves of the above step were weighed for 5 minutes at a setter maintaining a set temperature of 230 ° C, and then the yellowish leaves were wrapped in a cloth and put in a boiling machine at a set temperature of 91 ° C for 10 hours, Seventh Tea Leaf Blossom Stage; The yellowish leaves of the above step were sown for 5 minutes at a setter maintained at a set temperature of 220 ° C, and then the yellowish leaves were wrapped in a cloth and placed in a steaming machine at a set temperature of 91 ° C for 10 hours, 8th seeding stage; The yellowish leaves of the above step were sown for 5 minutes at a setter maintaining the set temperature of 200 ° C, and then the yellowish leaves were wrapped in a cloth and placed in a steaming machine at a set temperature of 91 ° C for 12 hours. 9th stage of matured leaves; Fermentation step of fermenting yellowish leaves in a yellow clay pot in the above step for 72 hours in a drying chamber maintaining a bottom temperature of 42 ° C and a humidity of 65% or more; Drying the yellowish leaf of the above step for 10 minutes in a loosener maintaining a set temperature of 200 ° C, and then drying it for at least 8 hours in a drying zone; The yellowish leaves of the above step are respectively kneaded for 5 minutes in a kneader maintaining a set temperature of 180 ° C and for 5 minutes in a kneader maintaining a set temperature of 130 ° C to finish the production of yellowish tea which has a moisture content of less than 1% The method further comprises a step of weighing the yellowish green in the above step and packing the same into a packaging material and sealing the finished product.

However, this approach is too complicated, too time consuming, and uneconomical.

In addition, Korean Patent Laid-Open No. 10-2013-0118060 (Oct. 29, 2013) discloses a sulfur containing green tea and a method for producing the same, which comprises: preparing a tea mixture for mixing tea leaves and yellowish leaves; A counterfeiting step of drying and wilting the mixture so that the water content of the mixture is 65 to 85%; Removing the rye-epidermal membrane from the tea mixture after the forging step, destroying the tissue, and allowing fermentation to proceed; A baking step of baking the tea mixture which has undergone the above noted steps in a bamboo basket and charcoal grilling; A hot air drying step of separating the tea mixture passed through the above-described drying step from the briquetting vessel and drying it in an atmosphere at 30 to 50 ° C; A hot air drying step of drying the tea mixture which has undergone the hot air drying step in an atmosphere of 70 ° C or higher; And a fire-removing step of wrapping the tea mixture through the hot-air drying step and then removing the hot air in a bamboo pot.

The inventor of the present invention has previously developed a method for producing Hwangchil tea in Korean Patent No. 10-0835868 (2008.05.30.), And has found that the leaves of Hwangchilgi And a method for producing green tea and green tea of green tea have been developed. This technology is made by cutting the leaf of Wheatgrass or Huangchung stem to a certain size, putting it in a cauldron and heating it to a certain temperature or shaking it or heating it, heating it to room temperature, steaming it, It contains useful ingredients of whitish wood which is good for the body according to its manufacture, and it is characterized not only in various forms for easy drinking, but also in manufacturing to suit the taste according to the drinking.

However, some of the substances of sesquiterpene, which is a main ingredient of Huangchil, not only exhibit a unique directional characteristic but also exhibit a bitter taste. Due to the characteristic of this directionality and bitter taste, there is a problem that when Huangchil is made into a food, It is required to develop a technology capable of producing a deep flavor of the product.

1. Korean Patent Publication No. 10-2013-0076611 (July 20, 2013). 2. Korean Patent Publication No. 10-2013-0118060 (Oct. 29, 2013). 3. Korean Patent No. 10-0835868 (May 30, 2008)

The inventors of the present invention have made intensive studies to solve the problems of the prior art accompanying with the manufacture of yellow tea tea and to provide a deep yellow tea liquid tea which not only has a deep flavor of yellow crunch, but also contains a large amount of nutrients, As described below to improve palatability such as subtle tastes and the like and to manufacture and test a yellow tea health tea containing nutritional components of yellow crick best. As a result, it is possible to solve the problems of the prior art, and as a result, It has been found that an improved yellowish health tea can be provided, and the present invention has been accomplished.

It is therefore an object of the present invention to provide a green tea health tea which can be produced in a very simple manner as well as being improved in palatability and functional properties by solving a pungent taste, And a method for manufacturing the same.

The present invention, in a further aspect,

A fermentation step that leaves leaves and stems of harvested Hwangchil trees in a container or jar for 12 ~ 48 hours at a temperature of 25 ~ 35 ℃ and maintains the sealed state to remove the burdens of Hwangchil and deep flavor of Huangchil;

A pretreatment step of trimming and washing the stem and leaf of the fermented yellowtail;

Low temperature heat treatment and browning treatment step in which leaves and stems of pretreated Hwangchu tree are dried in a dryer at 55 ~ 65 ℃ for 10 ~ 20 hours;

Extracting the leaves and stems of the perennial woods obtained in the above step into an extractor, adding 5 to 20 times of purified water thereto, and extracting the perennial woodworm extracts at a temperature of 80 to 97 ° C for 7 to 15 hours;

Aging in which the extract is aged for 30 minutes to 2 hours with stirring while slowly lowering the temperature to 40 to 60 占 폚;

Placing the aged extract in a steam tank, discharging the steam until the volume is concentrated to a range of 40 to 80%, adjusting the water content and imparting an appropriate taste intensity;

Storing the concentrated extract of Hwangwoo tree in a service tank at a temperature of 75 to 85 캜 for 1 to 5 hours to sterilize the treated extract; And

And a packaging step of packaging the sterilized-treatment extract in a pouch.

According to another aspect of the present invention,

A pretreatment step of trimming and trimming the trunk and leaves of the perennial tree;

A low temperature drying step of drying the stem and leaves of the pretreated whitewood tree at a low temperature of 55 to 65 ° C. for 8 to 15 hours until the weight becomes 1/2 to 1/6;

The extract is subjected to extraction at a temperature of 90 ° C to 95 ° C for 6 to 48 hours after 5 to 15 times of water is added to the stem and leaves of the low temperature dried woody plant.

Filtering the leached liquid phase in the step; And

And a step of cooling the liquid phase in a pouch to cool the green tea leaf and stem.

As described above, according to the present invention, it is possible to provide a green tea health liquid car which is easily manufactured and provides a more palatable taste by eliminating the peculiar taste and palatability inherent to the greenery but providing a deeper taste of the greenery.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a manufacturing process diagram of a green tea health liquid car according to a first embodiment of the present invention; Fig.
Fig. 2 is a manufacturing process diagram of a green tea health liquid car according to a second embodiment of the present invention. Fig.

The present invention, in one aspect,

A fermentation step that leaves leaves and stems of harvested Hwangchil trees in a container or jar for 12 ~ 48 hours at a temperature of 25 ~ 35 ℃ and maintains the sealed state to remove the burdens of Hwangchil and deep flavor of Huangchil;

A pretreatment step of trimming and washing the stem and leaf of the fermented yellowtail;

Low temperature heat treatment and browning treatment step in which leaves and stems of pretreated Hwangchu tree are dried in a dryer at 55 ~ 65 ℃ for 10 ~ 20 hours;

Extracting the leaves and stems of the perennial woods obtained in the above step into an extractor, adding 5 to 20 times of purified water thereto, and extracting the perennial woodworm extracts at a temperature of 80 to 97 ° C for 7 to 15 hours;

Aging in which the extract is aged for 30 minutes to 2 hours with stirring while slowly lowering the temperature to 40 to 60 占 폚;

Placing the aged extract in a steam tank, discharging the steam until the volume is concentrated to a range of 40 to 80%, adjusting the water content and imparting an appropriate taste intensity;

Storing the concentrated extract of Hwangwoo tree in a service tank at a temperature of 75 to 85 캜 for 1 to 5 hours to sterilize the treated extract; And

And a packaging step of packaging the sterilized-treatment extract in a pouch.

The present invention, in a further aspect,

A pretreatment step of trimming and trimming the trunk and leaves of the perennial tree;

A low temperature drying step of drying the stem and leaves of the pretreated whitewood tree at a low temperature of 55 to 65 ° C. for 8 to 15 hours until the weight becomes 1/2 to 1/6;

The extract is subjected to extraction at a temperature of 90 ° C to 95 ° C for 6 to 48 hours after 5 to 15 times of water is added to the stem and leaves of the low temperature dried woody plant.

Filtering the leached liquid phase in the step; And

And a step of cooling the liquid phase in a pouch to cool the green tea leaf.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will now be described in detail with reference to the accompanying drawings. Fig. 1 is a process flow chart for manufacturing a lubrication liquid green tea according to a first embodiment of the present invention, and Fig. 2 is a process drawing for producing a lubrication liquid green tea according to a second embodiment of the present invention.

The fermentation step S110, the pretreatment step S120, the heat treatment and leaching treatment step S130, the fermentation step S140, the extraction step S150, , An aging step (S160), a concentration step (S170), a sterilizing step (S180), and a packaging step (S190).

In the fermentation step (S110), the leaf and stem of the harvest of the Hwigae-japonica are placed in a suitable container such as a jar or a plastic bag at room temperature, preferably at 25 to 35 ° C for 12 to 48 hours, preferably 24 hours, Is a process of fermenting by retaining and removing the burrs of yellowgrass and making the deep taste of yellowgrass.

Generally, the raw material is manufactured as a property in the manufacturing process of the tea and falsified to maintain the freshness. However, even if the forgery step is used, the tastiness of the yellow crush can not be removed, so that the fermentation step of the present invention does not use an artificial microorganism It is possible to remove the pungent flavor and the pungent flavor of Huangchil by the fermentation process which is left in the natural state depending on the microorganisms existing in the leaves and stalks of Huangchil, and can produce a deep flavor peculiar to Huangchil. Therefore, the fermentation time can be suitably within 48 hours.

 In the pre-treatment step (S120), the stems and leaves of the fermented Hwangchu-myeon are cut and washed, and the size thereof can be determined as needed.

Next, the heat treatment and the leaching treatment step (S130) is a step of putting the leaves and stem of the pre-treated Hwigae wood in a dryer and drying at a relatively low temperature, preferably 55 to 65 ° C for 10 to 20 hours, Dried to a weight of 1/2 to 1/4 on the basis of the above-mentioned amount, and it is possible to further remove the disgusting smell by this step.

In the aging step (S140), after the heat treatment and the leaching treatment step (S130), the stem and leaf of the Hwigae-gil are put in a pack and allowed to stand at room temperature for 2 ~ 5 days to aged to make the deep taste of the hullchill come out. The step may be omitted.

Then, in the extraction step (S150), the leaves and stems of the Wuchulia crassifolia obtained in the above step are placed in a conventional extractor, and the purified water is added at a temperature of 80 to 97 ° C, preferably 5 to 20 times, preferably about 10 times, At a temperature of 95 ° C or less for 7 to 15 hours.

It may be preferable to filter the extract by a conventional method, if necessary, followed by post-treatment.

In the aging step (S160), the extract liquid extracted in the above step is aged for 30 minutes to 2 hours with stirring while slowly lowering the temperature to 40 to 60 占 폚.

Subsequently, in the concentration step (S170), the aged extract is put into a steam tank, and the steam is discharged until the volume is concentrated to a range of 40 to 80%, thereby adjusting the water content and imparting an appropriate taste intensity.

In particular, it may be preferable that the concentration step (S170) is performed for 30 minutes to 2 hours while slowly lowering the temperature from 50 캜 to 35 캜.

In addition, in the sterilization step (S180), the concentrated extract of Hwigae-jinja is stored in a service tank at a temperature of 75 to 85 ° C for 1 to 5 hours for sterilization.

Finally, in the packaging step (S190), the sterilized yellowish extract is packaged in a container such as a pouch.

Conventional yellow tea leaves are not palatable because they do not have a unique taste of tea when they are prepared with fresh leaves and fresh stem.

As described above, the present invention is to improve the process of manufacturing method by preventing the destruction of important nutrients by extracting Hwangchujang at low temperature by using extracts of Hwangchujang, especially leaf and stem, It is possible to provide a green tea liquid tea having a different concept from the conventional method of producing yellow tea tea by improving the taste, palatability, and functionality by including the 100% have.

Hereinafter, the manufacturing process of the green tea health liquid tea according to the second embodiment of the present invention will be described.

The green tea according to the second embodiment of the present invention can be used in the case of using the leaves of Hokutogi, which is directly collected, and can be largely divided into a pretreatment step S210, a low temperature drying step S220, an extraction step S230, (S240) and a cooling step (S250).

First, in the preprocessing step (S210), the stem and leaves of the harvested yellowtail are cut and then washed. Likewise, the size can be determined as needed.

Next, in the low temperature drying step (S220), the stem and leaves of the pretreated Hwigae tree are dried at a low temperature of 55 to 65 DEG C for 8 to 15 hours until the weight becomes 1/2 to 1/6. The above drying process is used to remove the bitter taste and footsteps of Huangchil.

After the low-temperature drying step (S220), if necessary, the stem and leaves of the woodworm are packed in a pack and left at room temperature for 2 to 5 days for aging to add a deep flavor Lt; / RTI >

The extracting step (S230) is carried out by adding 5 to 15 times, preferably about 10 times, water to the stem and leaves of the low temperature dried Hwangchu-japonica tree, and then, for 6 to 48 hours at a middle temperature of 90 to & I will. Conventionally, it has been feared to be overburdened at a temperature of 120 ° C or more. However, this method may cause destruction of native nutrients.

At this stage, it may be necessary to adjust the moisture content and it may be desirable to focus on the amount of the applied volume in half,

In the filtration step (S240), the above-mentioned liquid phase is filtered so as not to contain a solid fraction having an appropriate particle size or less. At this stage, it may be desirable not to include solids of 50 mesh or less.

Finally, in the cooling step (S250), the liquid health tea is stored in a container such as a pouch and maintained in a cooled state until shipment.

<Examples>

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 only for describing the present invention in more detail and that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention .

&Lt; Example 1 >

10 kg of leaf and 10 kg of stem purchased from Jangheung area, Jeollanam-do, were put into a plastic bag at 25 ℃ for one day, sealed and kept in a state of fermentation. And washed thoroughly with purified water. The leaves and stems of Hwangchujang were placed in a dryer and dried at a temperature of 60 ℃ for 14 hours to reduce the weight to half. The weight was then added to an extractor, and 10 times the weight of purified water was added. To obtain an extract. Then, the extract obtained in the above step was aged for 1 hour under stirring while gradually lowering the temperature to 50 캜. Then, the aged yellowish extract was placed in a steam tank, and the steam was discharged until the volume was concentrated to 60% for 1 hour while gradually lowering the temperature from 50 캜 to 35 캜. Then, the extract of Hwangchil was put into a service tank, sterilized at a temperature of 80 ° C for 3 hours, and then divided into 100 ml portions and packed in a pouch.

&Lt; Example 2 >

10 kg of each leaf and stem of Huacul obtained immediately were dried at 60 ° C for 10 hours until the weight became 1/3. To this, 10 times as much water as weight was added, and the temperature was maintained at about 93 占 폚 for 24 hours. Subsequently, the solid matter was filtered using a sieve of 50 mesh, and then divided into 100 ml portions, packed in a pouch, and cooled to -4 ° C.

&Lt; Test Example 1 >

The taste and flavor of the products of Examples 1 and 2 and the comparative product (commercial product: Goryo Hwangchil (product name: Koryo Hwangchil) were randomly selected according to age and sensory evaluation was performed by 20 volunteers. Respectively. The criterion for evaluation of taste was very strong 5, slightly strong 4, moderate 3, weak 2, and very weak 1.

flavor Example 1 Example 2 Comparative Example Bitter taste 1.2 ± 0.6 1.1 ± 0.7 2.1 ± 0.4 Savory taste 4.3 ± 1.1 4.3 ± 0.9 3.6 ± 1.0 depth 4.3 ± 0.5 4.3 ± 0.6 3.5 ± 0.3 sweetness 2.5 ± 0.6 2.3 ± 0.7 2.3 ± 0.3 bitter 1.3 ± 0.4 1.5 ± 0.2 2.8 ± 0.3 Soft taste 4.1 ± 0.7 4.0 ± 1.1 3.6 ± 1.8 Overall assessment 4.2 ± 0.2 4.1 ± 0.3 3.5 ± 0.7

As can be seen from the above test results, 14 juveniles of Yellowgrass health tea according to Examples 1 and 2 of the present invention were found to have good taste, and 6 of them answered that they were not inconvenient to drink. Particularly, while there was little taste and savor taste, the comparative product was slightly lower in the overall evaluation.

The results of the sensory evaluation were the best in Example 1 of the present invention, followed by Example 2 and then Comparative Example.

As described above, the technical ideas described in the embodiments of the present invention can be implemented independently of each other, and can be implemented in combination with each other. While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is evident that many alternatives, modifications, and variations will be apparent to those skilled in the art. It is possible. Accordingly, the technical scope of the present invention should be determined by the appended claims.

Claims (4)

The fermentation stage is to remove leaves and stems of leaves and stems from the harvested leaves at 25 ~ 35 ℃ for 12 ~
A pretreatment step of trimming and washing the stem and leaf of the fermented yellowtail;
Low temperature heat treatment and browning treatment step in which leaves and stems of pretreated Hwangchu tree are dried in a dryer at 55 ~ 65 ℃ for 10 ~ 20 hours;
Extracting the leaves and stems of the perennial woods obtained in the above step into an extractor, adding 5 to 20 times of purified water, and extracting the perennial woodworm extracts at a temperature of 80 to 97 ° C for 7 to 15 hours;
Aging in which the extract is aged for 30 minutes to 2 hours with stirring while slowly lowering the temperature to 40 to 60 占 폚;
Placing the aged extract in a steam tank, discharging the steam until the volume is concentrated to a range of 40 to 80%, adjusting the water content and imparting an appropriate taste intensity;
Storing the concentrated extract of Hwangwoo tree in a service tank at a temperature of 75 to 85 캜 for 1 to 5 hours to sterilize the treated extract; And
And packaging the pesticide-treated extract in a pouch. The method according to claim 1, wherein the concentration step is performed for 30 minutes to 2 hours while gradually lowering the temperature from 50 캜 to 35 캜. 2. The method according to claim 1, further comprising the step of adding stem and leaves of Hwigae wood to the pack for 2 to 5 days at room temperature after the heat treatment and the greening treatment, Way. A pretreatment step of trimming and trimming the trunk and leaves of the perennial tree;
A low temperature drying step of drying the stem and leaves of the pretreated whitewood tree at a low temperature of 55 to 65 ° C. for 8 to 15 hours until the weight becomes 1/2 to 1/6;
The extract is subjected to extraction at a temperature of 90 ° C to 95 ° C for 6 to 48 hours after 5 to 15 times of water is added to the stem and leaves of the low temperature dried woody plant.
Filtering the leached liquid phase in the step; And
And cooling the liquid phase in a pouch to cool the mixture.

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