KR20190064153A - Tea-bag for meat soup and method for preparing the same - Google Patents

Abstract

The present invention relates to a process for producing a microorganism by mixing a specific raw material at a specific content ratio and subjecting each raw material to a specific treatment process to remove the ingestion of the raw material, The present invention also relates to a method for producing the same, which is easy to use while maintaining a certain taste during cooking.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a tea beverage,

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001]

Typically, soup is used for various kinds of dishes, and soup made by boiling anchovy, pollack, and kelp are mainly used. Conventionally, in order to produce such broth, anchovy, pollack, and kelp are directly put into a container and boiled or boiled in a net or the like has been mainly used.

However, when anchovy and pollack were directly added to the container and boiled to produce broth, the broth was extracted from the raw material to the undesired contents during the boiling process, and the taste of the broth became rough or rough, and the residue remained in the broth. In addition, it is difficult to put anchovies and the like into a container in a container and boil it in every case of preparing the broth, so that it is difficult to exactly match the amounts of the respective materials in the mesh, . In addition, the manufacturing process is complicated, and there is an inconvenience that the above-mentioned troublesome production process of the broth must be repeated every time it is used.

Therefore, in order to overcome the above disadvantages, the research and development of the tea bags for the soup bowls have been actively carried out. In the case of the soup bowls, the specific kinds of the materials are mixed in the specific weight ratios in the tea bags, There is an advantage of maintaining taste.

Korean Patent Laid-Open No. 10-2003-0059790 discloses, as an example of the related mineral water tea bag, 6 to 13 parts by weight of kelp, 100 parts by weight of a mixture containing 67 to 87 parts by weight of anchovy and 13 to 33 parts by weight of dried pollack, 14 to 23 parts by weight of red pepper seeds and 1 to 3 parts by weight of pepper are mixed and stirred, and the mixture is put into a tea bag and packaged.

Korean Patent Registration No. 10-0520647 discloses that 60 to 80 parts by weight of dried anchovy, 10 to 30 parts by weight of dried pollack, 10 to 30 parts by weight of dried seaweed, 6 to 10 parts by weight of dried onion, 3 to 7 parts by weight of dried mushrooms, 3 to 7 parts by weight of dried garlic and 2 to 6 parts by weight of dried shrimp are mixed and stirred to prepare a mixture. The mixture is sealed in a nonwoven filter paper having a plurality of fine filter holes, A soup teabag is being launched.

However, according to the above conventional techniques, it is impossible to effectively suppress the generation of microorganisms in the main materials such as anchovy and dried seaweed during long-term storage for 6 months or longer, or the generation of odor due to oxidation of raw materials. Particularly, Since it was difficult to maximize the cool taste of fish paste soup, there was a problem that it was difficult to satisfy all the consumer's taste.

Korean Patent Publication No. 10-2003-0059790 (July 10, 2003) Korean Patent Registration No. 10-0520647 (October 4, 2005)

Disclosure of Invention Technical Problem [8] Accordingly, 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 producing a distilled water- Even when stored for 6 months or longer, it is possible to prevent microbial propagation and oxidation of raw materials and prevent deterioration of odor and taste. It is manufactured in the form of a tea bag, which is easy to use while maintaining a constant taste during cooking, And a manufacturing method thereof.

In this specification, a) anchovy and dried anchovy are removed from impurities and smoked for 3 to 6 hours at a temperature in the range of 65 to 85 in a humid smoke; b) adding the dried anchovy and the dried pussy fumigated in the step a to a pulverizer, pulverizing the powder into a particle size of 0.1 to 5 mm and pulverizing the powder; c) adding dried kelp, dried prawns and red pepper seeds to a pulverizer, pulverizing the powder into a particle size of 0.1 to 5 mm; d) adding the powder obtained in steps b) and c) into a frying machine with edible oil, and roasting and drying it in a temperature range of 210 to 230 for 7 to 12 minutes; e) Drying the dried fruits, dandelion seedlings, yulmu, and hinoki stems in a temperature range of 80 to 90 for 30 to 40 minutes, then putting them in a grinder, pulverizing them to a particle size of 0.1 to 5 mm and pulverizing them; And f) mixing the powder obtained in the step d) with the powder obtained in the step e) and sealing the resultant into a nonwoven fabric-like filter paper having a plurality of fine filtration holes to prepare a TEA-BAG form; Wherein the method comprises the steps of:

In this specification, 40 to 50 parts by weight of a smoked powder dried anchovy, 8 to 12 parts by weight of a smoke-dried powdery swine, and 25 to 35 parts by weight of a powdery dried sea tangle, 5 to 10 parts by weight of powdered dried shrimp, 3 to 7 parts by weight of powdery red pepper seeds, 3 to 7 parts by weight of dry powdered mud, 1 to 5 parts by weight of powdery mulberry sardine, 1 to 5 parts by weight of powdery mildew and 1 to 5 parts by weight of powdered hinoki Is provided.

Hereinafter, a method for manufacturing a distiller's milk-based water tea bag and a distilled water-based water tea bag according to a specific embodiment of the present invention will be described in detail.

As described above, according to one embodiment of the present invention, there is provided a method for producing a dried anchovy and a dried pod, comprising: a) removing an impurity from an dried anchovy and a dried pod and then smoking the same in a hat smoke at a temperature of 65 to 85 for 3 to 6 hours; b) adding the dried anchovy and the dried pussy fumigated in the step a to a pulverizer, pulverizing the powder into a particle size of 0.1 to 5 mm and pulverizing the powder; c) adding dried kelp, dried prawns and red pepper seeds to a pulverizer, pulverizing the powder into a particle size of 0.1 to 5 mm; d) adding the powder obtained in steps b) and c) into a frying machine with edible oil, and roasting and drying it in a temperature range of 210 to 230 for 7 to 12 minutes; e) Drying the dried fruits, dandelion seedlings, yulmu, and hinoki stems in a temperature range of 80 to 90 for 30 to 40 minutes, then putting them in a grinder, pulverizing them to a particle size of 0.1 to 5 mm and pulverizing them; And f) mixing the powder obtained in the step d) with the powder obtained in the step e) and sealing the resultant into a nonwoven fabric-like filter paper having a plurality of fine filtration holes to prepare a TEA-BAG form; A method of producing a distiller's milk-based tea bag can be provided.

The present inventors formed a fine oil coating film on the surface of raw material powder particles through a process of smoldering dried anchovy and dry pussy and roasting the fumigated material and a part of the material with edible oil at a high temperature for a short time, In the case of drying with hot hot air drying, it is possible to remove odor from raw materials and to make flavor optimized for fish paste soup. The present invention has been accomplished by confirming through experimentation that it is easy to use while maintaining a constant taste during cooking.

Specifically, the method for producing the distilled water / mineral water tea bag of the present invention is as follows.

First, the dried anchovy and dried pork are removed from the impurities and smoked for 3 to 6 hours at a temperature in the range of 65 to 85 in the smoke (step a).

Anchovy is a very nutritious food with about 20% protein, about 6% fat, and other vitamins A and minerals, especially calcium. The anchovy protein consists of free amino acids such as glycine, alanine, and folin, and nucleic acid components such as inosinic acid, thus forming the main taste of anchovy. Especially, inosinic acid gives a rich flavor and a cool taste.

In addition, fatty acids that constitute the fat of anchovy contain many polyunsaturated fatty acids such as DHA and EPA, which are known to be good for prevention of adult diseases and brain development.

The dried anchovy according to an embodiment of the present invention is characterized in that the dried anchovy has a silver color and is gritty from the head to the tail and is then removed from the hair and the inside and then put into a hot air dryer to have a moisture content of less than 5% have.

It is said that it is rich in calcium and iron and is good for osteoporosis prevention and skin beauty, and it is known that it has excellent effect on adult diseases because there are many unsaturated fatty acids.

The dry pussy according to an embodiment of the present invention is selected from those having a black color on the back side and a silver-white side on the pussy side, removing impurities such as hair and internal organs, and putting it into a hot air dryer to have a water content of less than 5% It can be done.

Meanwhile, the dried anchovy and the dry pussy are subjected to a smoking treatment in this step. Specifically, the smokability treatment can be performed by applying heat and smoke in a smoking room. The smokestacking process is important for amplifying the richness of the dried anchovy and dried pussy Process. On the other hand, it is important that the wood used in the fumigation process is oak, and that the heat and smoke from the oak are sufficiently permeated to the anchovy and the bandan.

In detail, the smokestack process according to an embodiment of the present invention may be carried out in a hat smoke at a temperature range of 65 to 85 for 3 to 6 hours. Below the temperature and time range, heat and smoke from the oak may not penetrate sufficiently into the anchovy and pike, and if the temperature and time range are exceeded, the flavor and aroma of the anchovy and pike may be altered, It is appropriate to smoke in the time range.

Next, in step a, the dried anchovy and the dried pussy fumigated are put into a pulverizer and pulverized to a particle size of 0.1 to 5 mm and powdered (step b).

The pulverization process can be carried out through a cutting and grinding machine and a sorter generally used in the related art. When the pulverization is performed to the above-mentioned particle size, the surface area is increased, so that even if the tea bag is packed, It is suitable to be powdered.

Next, the dried seaweed, dried shrimp, and red pepper seeds are ground into a grinder at a particle size of 0.1 to 5 mm and powdered (step c).

Kelp is a food containing a large amount of fiber called alginate. It is effective in the treatment and prevention of diabetes by decreasing the triglyceride and cholesterol levels in the blood and reducing the absorption power of sugar to prevent the blood sugar level from rising sharply. Is a mineral-rich food that acts to inhibit hypertension and reduce the blood pressure of lysine, a basic amino acid contained in the kelp. In addition, carbohydrates, vitamins, ash and many as a rich content, especially rich in iodine, glutamic acid is rich in food that gives a flavor to taste food. On the other hand, seaweed soup is effective for patients with congenital hypertension because it contains histamine, which is a blood pressure enhancer. Alginic acid is effective for constipation by excretion by binding to heavy metals harmful to body.

The dried kelp according to one embodiment of the present invention may be in a dry state (moisture content less than about 5%).

Dried shrimps are dried arthropod crustaceans, and they are used to give a juice to soup, like kelp. Specifically, shrimp, barley shrimp, shrimp shrimp, or light shrimp can be used, but there is no particular limitation, For example, red shrimp or light shrimp can be used.

Dried shrimp according to one embodiment of the present invention may also be in a dry state (moisture content less than about 5%).

The red pepper seeds contain capsaicin, dihydro capsaicin, adenine which gives a pungent flavor, adenine which gives a spicy taste, and about 30% of the pepper seeds have a flavor and a stimulant flavor complimented by the fat component. According to Donguibogam, it is effective for bad quality, watermelon poisoning, forgiveness, stomachache, alum and loss of appetite. If eaten properly, secretion of gastric juice is promoted, appetite is good, blood circulation is good, .

According to one embodiment of the present invention, the red pepper seeds may also be dried in the sun to have a dry state (moisture content of less than about 5%).

Meanwhile, the pulverization process can be carried out through a cutting and grinding machine and a sorter commonly used in the related art. When the pulverization is performed at the particle size, the surface area is increased, so that even if the tea bag is packed, It is appropriate to be pulverized to the above-mentioned range.

Next, the powder obtained in steps b) and c) is placed in an edible oil-frying machine and is roasted and dried in a temperature range of 210 to 230 for 7 to 12 minutes (step d).

Particularly, according to the prior art, a process for roasting a raw material in the manufacture of a base for distillation has been disclosed, but it is only intended to remove the moisture of the raw material as much as possible. However, unlike the prior art, It is carried out in order to prevent microbial propagation by coating a fine thin oil coating film and to prevent direct contact with air to prevent oxidation of raw materials and to increase storage period to prevent generation of odor. According to the present invention, the raw materials such as anchovies, bandits, kelp, shrimp, and red pepper seeds described above are added to the raw materials, and the surface of the raw material powder particles is coated with a finely thin oil coating film to prevent microbial propagation, To prevent oxidation and increase storage period to prevent odor generation There are groups step may be performed.

The edible oil used according to one embodiment of the present invention may be at least one selected from the group consisting of olive oil, grape seed oil, sunflower oil and soybean oil, and in detail, grape seed oil may be used.

Specifically, in the case of grape seed oil, grape seed is pressed and squeezed out as an edible oil. Vitamin E is abundant to remove active oxygen, and includes catechin. On the other hand, the grape seed oil has a fuming point of about 250 and does not burn well and has a low acid-dissolution rate. When the surface of the raw material powder is coated with a finely thin oil coating film, And the oxidation rate of the raw material can be sufficiently slowed down. Thus, it is possible to effectively prevent the problem of the generation of odor and imitation even when stored for 6 months or longer.

Specifically, the roasting and drying process can be performed for a short time of 7 to 12 minutes under a high temperature condition of 210 to 230. When the roast drying is performed below the temperature and the time, it is difficult to fully utilize the flavor of the raw material, It is difficult to sufficiently spray the nested water. If the temperature and the time range are exceeded, the raw material may be burned or the original taste of the raw material may be deteriorated.

Next, the dried mud, dungbule, yulmu, and hinoki stem are hot-air dried in a temperature range of 80 to 90, and then put into a pulverizer and pulverized to particle size of 0.1 to 5 mm (step e).

Dried mushrooms means dried radish, which not only gives a cool taste to soup, but also contains an enzyme called diastase, which promotes digestion and removes toxins, thereby preventing food poisoning.

According to one embodiment of the present invention, the dried fruit may be dried to remove impurities through a washing process after selecting fresh radish, and then dried in a hot air dryer to have a moisture content of less than 3% by weight.

On the other hand, donggulra is a perennial plant of lily, also known as jade or wax, and has a long, fat root stem that extends sideways to the ground. This rootstock is digged, dried in the shade or steamed to dry in the sun . On the other hand, Danggulle is known to act as a nourishing, tonic, and cicatric agent and to cause acupuncture. It is used as a medicinal agent for diseases such as weak constitution, dry cough, dry mouth, diabetes, heart weakness, do.

In accordance with an embodiment of the present invention, the dongbule may be dried to remove impurities through a washing process, etc., and then introduced into a hot air dryer to have a moisture content of less than 3% by weight.

The yulmu is an annual plant of the paddy field and its height is 1-1.5m, and it is known to have diuretic, analgesic and tonic action. The koiheinolide component of yulmu is known to have anticancer activity.

The yulmu according to one embodiment of the present invention may be one which has been dried to remove impurities through a cleaning process, etc. after being sorted and put into a hot air dryer to have a moisture content of less than 3% by weight.

Hovenia trunks are harvested in autumn and winter and dried in the sun. Hovenia trees are known to be effective in eliminating alcoholism and hangover, and keep the liver healthy. In addition, it accelerates the absorption of moisture in the body, stimulates the intestinal tract and stimulates intestinal smoothness. It is good for improving and preventing constipation, and is also good for intestinal health. In addition, it has the effect of strengthening bone health, it helps to improve arthritis, it activates diuretic action, releases toxins together with toxins in the body, and relaxes muscular muscles to relieve muscular pain.

The Hovenian trunks according to an embodiment of the present invention may be dried to remove impurities through a washing process, etc., and then introduced into a hot air dryer to have a moisture content of less than 3% by weight.

On the other hand, when the moisture is left as the organism as the organism, there is a possibility of microbial propagation when stored for a long period of time and there is a possibility of deteriorating the taste of the soup tea bag. Therefore, it is necessary to lower the moisture to the utmost, 90 < / RTI > for 30 to 40 minutes to reduce the water content to less than 1%, more specifically less than 0.1%.

Meanwhile, the pulverization process can be carried out through a cutting and grinding machine and a sorter commonly used in the related art. When the pulverization is performed at the particle size, the surface area is increased, so that even if the tea bag is packed, It is appropriate to be pulverized to the above-mentioned range.

Meanwhile, according to one embodiment of the present invention, in at least one of the steps b, c, and e, the powder may be further classified into particles by a mesh screen to remove fine particles have.

Finally, the powder obtained in the step d) and the powder obtained in the step e) are mixed and sealed in a non-woven filter paper having a plurality of fine filtration holes to prepare a TEA-BAG form (step f).

The filter paper used in the above step may be any of various known filter paper in addition to the nonwoven filter paper in which fine filtration holes are formed. The packaging unit of the tea bag may be 15 g, 20 g, 30 g, 50 g, And can be variously changed.

In addition, in order to prevent contamination or deterioration by microorganisms in contact with the outside during storage or distribution in the process of producing the distilled water and white tea beverage as described above, it may be packed in a secondary packaging using a paper or synthetic resin packaging paper. Specifically, the secondary packaging wrapping paper may be paper or synthetic resin, and may be a wrapping paper of a synthetic resin material resistant to humidity.

In the meantime, it is possible to use a product in which the product is made by the above-described process, and the product is removed from the second wrapping paper and then the product is put into water and boiled for a certain period of time. Can be widely used as a base of the fish sauce, and is particularly excellent for being used for fish paste soup.

In the method of the present invention, 40 to 50 parts by weight of smoke-dried anchovy powder, 8 to 12 parts by weight of smoke-dried powdery swine, 25 to 35 parts by weight of powdery dried sea tangle, 3 to 7 parts by weight of powdery red pepper seeds, 3 to 7 parts by weight of powdery dry seeds, 1 to 5 parts by weight of powdery gypsum powder, 1 to 5 parts by weight of powdery gypsum, and 1 to 5 parts by weight of powdery humpy stalk , As described above, especially in the ratio of parts by weight as described above, it is particularly excellent in the richness and coolness, and is well suited to the base of the fish paste soup.

Also, according to one embodiment of the present invention, the distillate grafted tea bag is formed with an oil coating film on the surface of the powder particles of the dried anchovy, dried prawn, dried seaweed, dried kelp, dried prawns and red pepper seeds, preventing microbial propagation and oxidation of the raw materials, And there is no risk of deterioration of taste, so even if stored for a period of 6 months or longer, the taste can be optimized for fish broth.

As described above, according to the method of manufacturing a distilled water-containing and water-in-oil tea bag of the present invention and the distilled water for distillery produced according to the present invention, even when stored for 6 months or longer, It is possible to provide a broth for domestic use which is easy to use while keeping a certain taste at the time of cooking without producing bad odor and being manufactured in the form of a tea bag.

According to the present invention, it is possible to mix specific raw materials at specific content ratios, and by performing specific processing for each raw material, the taste of the raw materials is removed and the taste is optimized to taste the fish oil soup, It is possible to provide a teabag for domestic and foreign purposes.

Therefore, according to the present invention, it is possible to provide a flavored soup and tea bag which is excellent in flavor and sensory characteristics by various raw materials and is manufactured in the form of a tea bag, which is easy to use while maintaining a constant taste during cooking.

FIG. 1 is a flowchart schematically showing a step of manufacturing a distillate-and-marrow-milk tea bag according to an embodiment of the present invention.

The invention will be described in more detail in the following examples. However, the following examples are illustrative of the present invention, and the present invention is not limited by the following examples.

Example 1: Preparation of tea and soup for distilled spirits

The dried anchovy and pike's head, internal organs and tail were removed and dried to a moisture content of less than 5% by weight. Then, they were placed in a hat smoke in a temperature range of 70 to 75, and smoked as an oak wood for 4 hours Respectively. The smoked anchovy and bandit were ground and pulverized to a size of 5 mm or less by a cutting and grinding machine.

Next, the kelp is dried to remove impurities by selecting dry kelp which has a thick thickness, a uniform color and a lot of white powder, and is put into a hot-air drier together with fresh mackerel and red pepper to prepare a water content of less than 5 wt% , And pulverized by a cutting and grinding machine to a particle size of 5 mm or less to be pulverized.

The powders obtained through the above process were mixed together and roasted and dried for 10 minutes with a frying wok at a high temperature of 210 to 230 at which the grape seed oil was sufficiently wrapped, and oil was coated on the surface of the powder particles.

Next, the dry matter, dandelion, yulmu and hinoki stem are selected to remove the impurities, and then prepared. Then, they are put into a hot air drier to prepare a product having a moisture content of less than 3% by weight. The mixture was pulverized into powder by particle size, mixed with the oil-coated raw material powder particles, and filled into a filter paper made of non-woven fabric with an automatic filling machine to prepare 10 teas. The powder composition in the tea bag thus prepared is shown in Table 1 below.

Raw material Detailed raw materials Weight (g)
Raw materials
Oil coating
powder Anchovy 45g Bald 10g Kelp 30g Driftwood 8g Red pepper 5g
powder Dry powder 5g Donggulle powder 3g Yulmu powder 3g Hoven tree trunk powder Z 2g

Comparative Example  One

In the same manner as in Example 1, a soup stock was prepared except that the anchovy and the pike were not smoked.

Comparative Example 2

In the same manner as in Example 1, broth tea bags were prepared except that the anchovy and pike were smoked for 2 hours.

Comparative Example 3

In the same manner as in Example 1, broth tea bags were prepared except that the anchovy and pike were smoked for 7 hours.

Comparative Example 4

In the same manner as in Example 1, a gravy tea bag was prepared. In a roasting and drying process, the grape seed oil was not roasted, but was simply roasted for 10 minutes with a stirrer at a high temperature of 210 to 230 ° C for 10 minutes. It was only dried quickly, but the surface of the powder particles was not coated with oil.

Comparative Examples 5-1 and 5-2

In the same manner as in Example 1, broth tea bags were prepared except that the roasting and drying process was performed for 5 minutes (Comparative Example 5-1) and for 15 minutes (Comparative Example 5-2).

[Experiment 1: Sensory test for soup stock for drinking water]

The tea bags prepared according to Examples and Comparative Examples were prepared and one tea bag having a capacity of 50 g was put into 1 liter of water of about 80 to 90. After 30 minutes of distillation, distilled water was prepared and sensory evaluation was carried out by the 5-point scale method (5: very good, 4: good, 3: moderate, 2: bad, 1: very bad). As a result, the richness, flavor, and off-taste are shown in Table 2 below.

[Experiment 2: Retention period of meat tea teabags for distilled spirits]

In order to understand the storage period of the soup stock prepared according to the examples and the comparative examples, it was stored in a dry oven at 45 for 12 weeks and accelerated. After the storage, one 50 g tea bag taken out was stored at about 80 to 90 (5: very good, 4: good, 3: moderate, 2: poor, 1: very bad) in a 5-point scaling method. The results are shown in Table 2 below.

division
Richness
Flavor
Whether 12-week acceleration
After the experiment,
Whether
Overall score Example 1 4.2 4.1 4.2 4.1 4.15 Comparative Example 1 3.6 3.7 4.0 3.9 3.8 Comparative Example 2 3.9 3.8 3.9 3.7 3.825 Comparative Example 3 3.8 3.8 3.8 3.6 3.75 Comparative Example 4 3.7 3.9 3.8 3.2 3.65 Comparative Example 5-1 3.8 4.0 4.0 3.8 3.9 Comparative Example 5-2 3.9 3.7 4.0 3.9 3.875

As can be seen from the results of the sensory evaluation of the above Table 2, it was confirmed that the distilled water and the water-in-oil tea bags produced according to the comparative examples showed lower scores than those of the distilled water and the water- In the case of the tea bag prepared according to the example of the present invention, no appreciable odor was generated even after 12 weeks of accelerated experiment storage, and it was confirmed that it is advantageous for long-term storage compared with the comparative examples.

Although the embodiments of the present invention have been described above, those skilled in the art will appreciate that various modifications, additions and substitutions are possible, without departing from the scope or spirit of the present invention. Therefore, the scope of the present invention is not limited to the described embodiments, and various modifications and changes may be made without departing from the spirit and scope of the present invention, and such modifications or variations are within the scope of the present invention .

Claims (6)

a) drying the dried anchovy and dried pork loin, after removing the impurities, smoldering in a hat smoke at a temperature range of 65 to 85 for 3 to 6 hours;
b) adding the dried anchovy and the dried pussy fumigated in the step a to a pulverizer, pulverizing the powder into a particle size of 0.1 to 5 mm and pulverizing the powder;
c) adding dried kelp, dried prawns and red pepper seeds to a pulverizer, pulverizing the powder into a particle size of 0.1 to 5 mm;
d) adding the powder obtained in steps b) and c) into a frying machine with edible oil, and roasting and drying it in a temperature range of 210 to 230 for 7 to 12 minutes;
e) Drying the dried fruits, dandelion seedlings, yulmu, and hinoki stems in a temperature range of 80 to 90 for 30 to 40 minutes, then putting them in a grinder, pulverizing them to a particle size of 0.1 to 5 mm and pulverizing them; And
f) mixing the powder obtained in the step d) with the powder obtained in the step e), filling the powder into a nonwoven fabric-like filter paper having a plurality of fine filtration holes to prepare a TEA-BAG form; Wherein the method comprises the steps of: The method according to claim 1,
Wherein the edible oil in step d is at least one selected from the group consisting of olive oil, grape seed oil, sunflower oil and soybean oil. The method according to claim 1,
Wherein at least one of the steps b, c, and e further comprises the step of selecting fine particles of the obtained powder by a mesh net to remove fine particles. The method according to claim 1,
40 to 50 parts by weight of a powder-dried anchovy treated with smoke in the distilled water and fattened tea bags, 8 to 12 parts by weight of a smoke-dried powdery swine, 25 to 35 parts by weight of a dried sea tangle, 5 to 10 parts by weight of powdered dried shrimps, To 7 parts by weight of a powdery mildew, 3 to 7 parts by weight of powdery mildew, 1 to 5 parts by weight of powdery mulberry syrup, 1 to 5 parts by weight of powdery mullite, and 1 to 5 parts by weight of powdered hinoki stem. A distilled water / mineral water tea bag produced according to the method of claim 1,
Dried powdery dried anchovy, 8 to 12 parts by weight of fumed powder dried bamboo, 25 to 35 parts by weight of powdered dried sea tangle, 5 to 10 parts by weight of powdered dried shrimp, 3 to 7 parts by weight of powdery red pepper seeds, 3 to 7 parts by weight of dry matter, 1 to 5 parts by weight of powdery gruel, 1 to 5 parts by weight of powdery gruel and 1 to 5 parts by weight of powdered hinoki stem. 6. The method of claim 5,
On the surface of the powder particles of dried anchovy, dried pussy, dried kelp, dried prawns and red pepper seed oil, oil-coated,

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