KR20150134540A

KR20150134540A - black tea bag containing Chrysanthemum zawadskii

Info

Publication number: KR20150134540A
Application number: KR1020140061335A
Authority: KR
Inventors: 남상후
Original assignee: 남송다원영농조합법인
Priority date: 2014-05-22
Filing date: 2014-05-22
Publication date: 2015-12-02

Abstract

More particularly, the present invention relates to a tea tea bag containing legume root, and more particularly, to a method for producing a tea tea bag by mixing tea ground tea made with ripe leaves of green tea and pulverized powder of rhizome bud at a weight ratio of 1: To a tea tea bag containing a crucifer which promotes the taste, aroma and nutrients of black tea, and a method for producing the same.
In the present invention, the ripe leaves (old leaves at the lower part of the tea tree) are collected by preparing young tea leaves (newly leafed leaves at the top of the tea leaves) But the ripened leaf is slower in fermentation rate than the young leaf, so it can reduce the decay rate, and it takes a long time to ferment, so that it has the effect of producing a unique flavor of green tea.
In addition, the green tea produced from the ripe leaves is not softer than the green tea made from the young leaves, but produces a deep and delicate taste. The present invention is a tea made by fermenting ripe leaves, And sweet taste.
In addition, ripe leaves have more nutrients by being supplied with nutrients from trees for a longer period of time than young leaves, and they are able to contribute to the tea production industry by utilizing ripe leaves that have not been used in tea manufacturing in the past have.
The mixture of black tea prepared by using the ripe leaves has the effect of simultaneously feeling taste and potency of black tea, in addition to taste and potency of black tea using ripe leaves.

Description

[0001] The present invention relates to black tea bag containing Chrysanthemum zawadskii and black tea bag containing Chrysanthemum zawadskii,

More particularly, the present invention relates to a tea tea bag containing legume root, and more particularly, to a method for producing a tea tea bag by mixing tea ground tea made with ripe leaves of green tea and pulverized powder of rhizome bud at a weight ratio of 1: To a tea tea bag containing a crucifer which promotes the taste, aroma and nutrients of black tea, and a method for producing the same.

Tea is made by fermenting dried tea leaves and evergreen tea leaves, and it is called 'red tea' because the light of tea is red in the Orient. In the West, it is called 'black tea' because of the black color of the tea leaves. I call it.

Tea is a type of tea that has begun in China and has been enjoying for a long time in many countries of the world. Unlike tea, which loses flavor and taste in a relatively short time, tea is preserved for many years. Therefore, tea has long been used in trade, and in Mongolia, Tibet and Siberia, chunks of black tea leaves were used as currency until the 19th century. Traditionally, tea was the only car known to western society, and green tea is widespread, but now more than 90 percent of tea is sold in the West.

In recent years, as the pharmacological mechanisms of various components in black tea have been identified, their value has been re-recognized. Tea contains a large amount of effective ingredients such as polyphenols teaplavin, tearubin, dietary fiber, caffeine, amino acids and vitamins, and has been found to be effective for detoxification, fatigue recovery, Especially, antioxidant activity, antitumor activity, blood cholesterol lowering effect, antioxidant effect, heavy metal detoxifying action, tooth decay prevention and bad breath removal action by the polyphenol which is most abundantly contained in black tea are attracting much attention.

However, black tea has a higher caffeine content than green tea or other oolong tea, and has a bitter taste.

On the other hand, tea leaves can be classified into young leaves that are newly formed leaves on the upper part of tea trees and mature leaves which are old leaves on the lower part of tea trees. When ripe leaves are fermented at a slow rate, the decay rate decreases and fermentation takes a long time Because it is caught, it can produce a unique flavor of green tea. In addition, ripe leaves have more nutrients by being nutrient-rich in trees for a longer period of time than young leaves. However, in general, when a tea is produced, young leaves that have a soft and sour taste are collected and used.

On the other hand, Chrysanthemum sibiricum Fischer is a perennial plant belonging to the compositae. It is made by cutting it on September 9, lunar month. On the 9th day of the month, it is said to be 9 words, so it is also called "九節草" and it is called "仙母草" because it is good for women's disease. It can be classified into broad-leaved leaves, broad-leaved leaves, Hybrid Rhododendron, Ulleung chrysanthemum, Nakdong Rhizoma, and Halla Rhizome. The Rhizophora chrysanthemum and Ulleung chrysanthemum are locally grown and adapted to the ecological environment of the region. It has been known to be effective for women's diseases such as menstrual disorders and maternal hereditary diseases, and also has effects on cold and stomach diseases such as poor circulation and cold circulation. It is mainly used as a private medicine to collect stems and leaves in fall, Or dalyeoseo.

It is effective for menstrual irregularities, menstrual cramps, infertility, etc., caused by weakness of women's uterus. It is also effective in the treatment of gastric upset and indigestion. In the private sector, it is known that when you take a pill or a long term orphan, you will be cured of your physiological impurity and become pregnant. Appearance is ovate or broad ovate leaf on round stem of gray green or grayish brown, and petiole length is 1 ~ 2 ㎝. The flowers are 1 ~ 2 ㎝ in diameter, and the corolla is lanceolate, white and yellowish yellow. The drug should be leafy, yellowish green, and have fewer stems. Other names include 九日草, 折句草, and 仙母草.

Korean Patent No. 10-1236588 discloses a composition for prevention and treatment of diabetes mellitus including the extract of Quercus serrata, and in Korean Patent No. 10-1321611, Korean Patent Laid-Open Publication No. 10-2013-0076114 discloses a cosmetic composition containing a mixed extract composed of Rhododendron japonica and Aronia. However, in the case of using a transdermal patch, Studies on black tea, which is prepared by utilizing ripe leaves of green tea, are very limited.

Korean Patent Publication No. 10-2012-0132843 (2012.12.10.) Korean Patent Publication No. 10-2012-0007298 (2012.01.20.) Korean Patent No. 10-1023583 (Mar. 11, 2011)

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems of the prior art, and it is an object of the present invention to provide a tea bag Which is improved by fermenting a non-tasteless taste when a green tea is conventionally prepared with a ripe leaf, and which has improved the taste, flavor, and nutrients of black tea by containing a rootstock, and a process for producing the tea tea .

In order to accomplish the above object, the present invention provides a method for preparing green tea leaves, comprising the steps of collecting green tea leaves as ripe leaves to produce ground tea made from ripe leaves of green tea; A moisture regeneration step of washing the collected green tea leaves and then laminating them at a height of 4 to 6 cm and inverting them for 1 to 3 hours in sunlight to reduce moisture content; An initial fermentation step of laminating the green tea leaves having a reduced moisture content at a height of 8 to 12 cm and inverting them for 1 to 3 times for 23 to 25 hours in a shade in which the wind does not pass; After the initial fermentation step, the green tea leaves were laminated at a height of 23 to 27 cm, inverted for 4 to 6 times at a temperature of 55 to 65 ° C for 36 to 48 hours, and air was injected to ferment the green tea leaves. A first fermentation step of converting the tea leaves into tea leaves; A second fermentation step in which the tea leaves obtained by completing the first fermentation step are laminated at a height of 23 to 27 cm and air is circulated for 70 to 75 times at a temperature of 15 to 25 ° C for 11 to 13 hours, Wow; A drying step of drying the tea leaves having completed the second fermentation step for 7 to 9 hours by using a drier and then for 7 to 10 days at a temperature of 15 to 25 ° C; A disinfection and rejuvenation treatment step in which the tea leaves after the drying step are put into a salting aquarium and then heated to 160 to 180 ° C for 50 to 70 minutes to sterilize and evolve the tea leaves; A pulverizing step of pulverizing the tea leaves having the sterilization and browning treatment steps to a size of 0.1 to 0.2 cm; Lt; / RTI >

A collecting step of collecting a flower bud of a rhododendron, which is a raw material, A moisture regeneration step of washing the collected buds of Rhus japonica and inverting the buds for 1-3 hours in sunlight to reduce moisture content; A drying step of drying the bud of the bud with reduced moisture content for 7 to 9 hours using a dryer; A sterilizing step for sterilizing the buds of the buds which have been completed with the drying step by heating them at a temperature of 160 to 180 DEG C for 50 to 70 minutes after the buds are put into a cooking device; A pulverizing step of pulverizing the buds of the buds having completed the sterilization step to a size of 0.1 to 0.2 cm; / RTI >

In order to prepare a tea tea bag containing citrus pulp, the tea ground product prepared from the mature tea leaves prepared above is mixed with the pulverized product of the perennial flower bud prepared above in a weight ratio of 1: 1 to prepare a tea bag do.

In the tea tea bag of the present invention having the above-described structure and the method of producing the same, generally, young leaves (freshly-bred leaves at the top of the tea tree) are collected and used in the production of tea. In the present invention, The old leaves of the lower part are collected and the black tea is produced. The young leaves have a disadvantage that they are fermented at a high rate and are easy to decay. However, ripe leaves are slower in fermentation than young leaves, It takes a long time to become, so it has the effect of producing a unique flavor of green tea.

In addition, the green tea produced from the ripe leaves is not softer than the green tea made from the young leaves, but produces a deep and delicate taste. The present invention is a tea made by fermenting ripe leaves, And sweet taste.

In addition, ripe leaves have more nutrients by being supplied with nutrients from trees for a longer period of time than young leaves, and they are able to contribute to the tea production industry by utilizing ripe leaves that have not been used in tea manufacturing in the past have.

The mixture of black tea prepared by using the ripe leaves has the effect of simultaneously feeling taste and potency of black tea, in addition to taste and potency of black tea using ripe leaves.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing a method for producing a tea tea bag containing a crucifer according to an embodiment of the present invention; FIG.
FIG. 2 is a graph showing the results of sensory evaluation of tea tea bags containing black tea, according to an embodiment of the present invention. FIG.

Hereinafter, preferred embodiments of the present invention will be described in detail. These examples are for further illustrating the present invention, and the scope of rights of the present invention is not limited to these examples.

First, referring to the attached FIG. 1, a method of manufacturing a tea tea bag containing a crucifer will be described below.

Example 1: Preparation of black tea tea bag containing the herbicide

end. green tea With ripe leaves Manufactured tea Crushed Produce

A step of picking green tea leaves as raw leaves;

Generally, young leaves (fresh leaves on the upper part of the tea tree) are collected and used in tea production. In the present invention, the ripe leaves (old leaves on the lower part of the tea tree) are collected to prepare tea. This is because young leaves have a disadvantage that they are fermented at a high rate and are liable to be decayed. However, ripe leaves have a slower rate of fermentation than young leaves and therefore can reduce the decay rate and take a long time to ferment, . In addition, ripe leaves have more nutrients by being supplied with nutrients from trees for a longer period of time than young leaves, and they are able to contribute to the tea production industry by utilizing ripe leaves that have not been used in tea manufacturing in the past have.

A moisture regeneration step of washing the collected green tea leaves and then laminating them at a height of 4 to 6 cm and inverting them for 1 to 3 hours in sunlight to reduce moisture content;

In this case, to reduce the moisture content is not to dry the green tea leaves, but to reduce the water content of the green tea leaves to a certain extent in order to proceed the following fermentation step. The moisture content of the green tea leaves is 70% To < RTI ID = 0.0 > 55%. &Lt; / RTI >

An initial fermentation step of laminating the green tea leaves having a reduced moisture content at a height of 8 to 12 cm and inverting them for 1 to 3 times for 23 to 25 hours in a shade in which the wind does not pass;

Herein, the above-mentioned one to three turn over times prevents the moisture of the green tea leaves from drying. When the initial fermentation step is performed, the ripe leaves soften and fermentation starts.

After the initial fermentation step, the green tea leaves were laminated at a height of 23 to 27 cm, inverted for 4 to 6 times at a temperature of 55 to 65 ° C for 36 to 48 hours, and air was injected to ferment the green tea leaves. A first fermentation step of converting the tea leaves into tea leaves;

Here, the space at the temperature of 55-65 ° C was set in a room with the electric floor set at 60 ° C, and turned over every 8 hours for 2 days, and air was introduced using a dehumidifier or a fan. By injecting air, it prevents the decay of green tea leaves by eliminating moisture and makes it become fermented. The color of the leaves becomes brown and becomes black tea leaves.

A second fermentation step in which the tea leaves obtained by completing the first fermentation step are laminated at a height of 23 to 27 cm and air is circulated for 70 to 75 times at a temperature of 15 to 25 ° C for 11 to 13 hours, Wow;

Here, the space at the temperature of 15 to 25 ° C was performed in a room at room temperature, and the window was opened every 10 minutes for 12 hours to circulate the air and the window was closed again to complete the second fermentation.

A drying step of drying the tea leaves having completed the second fermentation step for 7 to 9 hours by using a drier and then for 7 to 10 days at a temperature of 15 to 25 ° C;

At this time, the dryer can be replaced with a thin green tea leaf spread in a plastic house when the sunlight is sufficient, followed by natural drying for 24 hours.

A disinfection and rejuvenation treatment step in which the tea leaves after the drying step are put into a salting aquarium and then heated to 160 to 180 ° C for 50 to 70 minutes to sterilize and evolve the tea leaves;

Here, the kiln heater is heated by a gas, and when the temperature of the thermometer installed outside the kiln heater is heated to 200 ° C, the temperature inside the kiln heater becomes 170 ° C.

A pulverizing step of pulverizing the tea leaves having the sterilization and browning treatment steps to a size of 0.1 to 0.2 cm;

By the above-described preparation method, the preparation of the black tea powder produced from the mature leaves of green tea is completed.

I. Rhododendron bud Crushed Produce

A collecting step of collecting buds of the genus Rhizoma;

Here, we collect only bud buds of flower buds, and do not collect petals.

A moisture regeneration step of washing the collected buds of Rhus japonica and inverting the buds for 1-3 hours in sunlight to reduce moisture content;

At this time, the moisture content of the collected buds of the Rhododendron japonica is 70% or more and the water content is reduced to 45 to 55%. In addition, after reducing the moisture content, the leaf of the Rhizoma root mixed with the Rhizoma of the Rhizoma of the Rhizomes is removed and removed.

A drying step of drying the bud of the bud with reduced moisture content for 7 to 9 hours using a dryer;

At this time, using the dryer can be replaced by natural drying for 24 hours in a room at a temperature of 40 ° C.

A sterilizing step for sterilizing the buds of the buds which have been completed with the drying step by heating them at a temperature of 160 to 180 DEG C for 50 to 70 minutes after the buds are put into a cooking device;

A pulverizing step of pulverizing the buds of the buds having completed the sterilization step to a size of 0.1 to 0.2 cm;

By the above-described manufacturing method, the preparation of the pulverized product of the perennial flower bud is completed.

All. Manufacture of Tea Tea Containing Quercus serrata

The brown tea powder prepared from the mature leaves of the green tea prepared above and the pulverized powder of the rhizome buds prepared above were mixed at a weight ratio of 1: 1 to prepare a tea bag.

The tea tea bag containing the rootstock was prepared by mixing 0.6 g of the ground tea made with the ripe leaves and 0.6 g of the ground powder of the rootstock to prepare a total of 1.2 g of tea bag.

At this time, if the weight of the crushed mass of the perennial flower bud exceeds 0.6 g, the bitter taste of the perennial herb becomes stronger and the degree of preference decreases. If the weight of the perennial herb is less than 0.6 g, the taste of the perennial herb can not be felt.

In addition, the weight of the black tea powder prepared from the ripe leaves was 0.6 g, so that the taste of the black tea could be felt. When the weight ratio of the black tea powder prepared from the ripe leaves to the pulverized product of the rhizome bud was 1: 1, You can taste the flavor of the tea you have.

The black tea containing the herbicide prepared by the above-described method tastes firstly of the genus Chrysanthemum, and then comes out deeply of the tea.

Experimental Example 1: Sensory evaluation of black tea tea bag

30 adults in general were tested for color tea, aroma, taste and general preference by the 7-point method for each tea black tea tea bag containing black tea and common black tea tea made by the method of Example 1 The results are shown in Table 1 and Fig. 2 below.

(Table 1) Sensory evaluation of black tea tea bag containing Gramineae

* Sensory evaluation criteria: 7 point method

(1 point: very bad, 2 points: bad, 3 points: slightly worse, 4 points: normal, 5 points: slightly better, 6 points: good, 7 points: very good)

As shown in Table 1 and FIG. 2, the black tea of the present invention is a tea made by fermentation of ripe leaves, having a deep and soft taste of ripe leaves, a soft taste, a savory taste and a sweet taste. At first, the flavor of the mouthwash is tasted. Afterwards, the smell of the tea becomes deep, and the flavor and the aroma of the black tea and black tea are well mixed, and the taste, aroma, and overall taste are higher than the ordinary black tea.

Claims

A method for producing a tea tea bag containing a carnauba root, characterized in that a tea bag is prepared by mixing a ground tea made from a mature leaf of green tea with a pulverized product of a rhizome bud at a weight ratio of 1: 1.

The method according to claim 1,
The above-mentioned black tea powder,

A step of picking green tea leaves as raw leaves;

A moisture regeneration step of washing the collected green tea leaves and then laminating them at a height of 4 to 6 cm and inverting them for 1 to 3 hours in sunlight to reduce moisture content;

An initial fermentation step of laminating the green tea leaves having a reduced moisture content at a height of 8 to 12 cm and inverting them for 1 to 3 times for 23 to 25 hours in a shade in which the wind does not pass;

After the initial fermentation step, the green tea leaves were laminated at a height of 23 to 27 cm, inverted for 4 to 6 times at a temperature of 55 to 65 ° C for 36 to 48 hours, and air was injected to ferment the green tea leaves. A first fermentation step of converting the tea leaves into tea leaves;

A second fermentation step in which the tea leaves obtained by completing the first fermentation step are laminated at a height of 23 to 27 cm and air is circulated for 70 to 75 times at a temperature of 15 to 25 ° C for 11 to 13 hours, Wow;

A drying step of drying the tea leaves having completed the second fermentation step for 7 to 9 hours by using a drier and then for 7 to 10 days at a temperature of 15 to 25 ° C;

A disinfection and rejuvenation treatment step in which the tea leaves after the drying step are put into a salting aquarium and then heated to 160 to 180 ° C for 50 to 70 minutes to sterilize and evolve the tea leaves;

A pulverizing step of pulverizing the tea leaves having the sterilization and browning treatment steps to a size of 0.1 to 0.2 cm; Wherein the tea bag is made from a mixture of at least two kinds of polylactic acid.

The method according to claim 1,
The pulverized material of the perennial flower bud is,

A collecting step of collecting buds of the genus Rhizoma;

A moisture regeneration step of washing the collected buds of Rhus japonica and inverting the buds for 1-3 hours in sunlight to reduce moisture content;

A drying step of drying the bud of the bud with reduced moisture content for 7 to 9 hours using a dryer;

A sterilizing step for sterilizing the buds of the buds which have been completed with the drying step by heating them at a temperature of 160 to 180 DEG C for 50 to 70 minutes after the buds are put into a cooking device;

A pulverizing step of pulverizing the buds of the buds having completed the sterilization step to a size of 0.1 to 0.2 cm; Wherein the tea bag is made from a mixture of at least two kinds of polylactic acid.

A tea tea bag containing a percha, produced by the method according to any one of claims 1 to 3.