KR20190084791A - Boy tea using tangerine peel - Google Patents
Boy tea using tangerine peel Download PDFInfo
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- KR20190084791A KR20190084791A KR1020180002935A KR20180002935A KR20190084791A KR 20190084791 A KR20190084791 A KR 20190084791A KR 1020180002935 A KR1020180002935 A KR 1020180002935A KR 20180002935 A KR20180002935 A KR 20180002935A KR 20190084791 A KR20190084791 A KR 20190084791A
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- tangerine
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- tea
- dried
- tangerine peel
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- 241000675108 Citrus tangerina Species 0.000 title claims description 30
- 241001122767 Theaceae Species 0.000 title 1
- 238000000034 method Methods 0.000 claims description 6
- 210000002445 nipple Anatomy 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 3
- 244000175448 Citrus madurensis Species 0.000 claims 3
- 235000017317 Fortunella Nutrition 0.000 claims 3
- 244000269722 Thea sinensis Species 0.000 abstract description 19
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 235000000404 Poncirus trifoliata Nutrition 0.000 abstract description 4
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 244000202052 Poncirus trifoliata Species 0.000 abstract 3
- 235000013616 tea Nutrition 0.000 description 15
- 241000121220 Tricholoma matsutake Species 0.000 description 10
- 230000003204 osmotic effect Effects 0.000 description 7
- 239000003205 fragrance Substances 0.000 description 6
- 238000001035 drying Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- UAHWPYUMFXYFJY-UHFFFAOYSA-N beta-myrcene Chemical compound CC(C)=CCCC(=C)C=C UAHWPYUMFXYFJY-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- -1 disaccharide glycoside Chemical class 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 235000009569 green tea Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- KQAZVFVOEIRWHN-UHFFFAOYSA-N α-thujene Chemical compound CC1=CCC2(C(C)C)C1C2 KQAZVFVOEIRWHN-UHFFFAOYSA-N 0.000 description 2
- NPNUFJAVOOONJE-ZIAGYGMSSA-N β-(E)-Caryophyllene Chemical compound C1CC(C)=CCCC(=C)[C@H]2CC(C)(C)[C@@H]21 NPNUFJAVOOONJE-ZIAGYGMSSA-N 0.000 description 2
- WUIFRGYQELQKDN-NTMALXAHSA-N (E)-Ocimene Natural products CC(C)CC\C=C(\C)C=C WUIFRGYQELQKDN-NTMALXAHSA-N 0.000 description 1
- IHPKGUQCSIINRJ-CSKARUKUSA-N (E)-beta-ocimene Chemical compound CC(C)=CC\C=C(/C)C=C IHPKGUQCSIINRJ-CSKARUKUSA-N 0.000 description 1
- NVEQFIOZRFFVFW-UHFFFAOYSA-N 9-epi-beta-caryophyllene oxide Natural products C=C1CCC2OC2(C)CCC2C(C)(C)CC21 NVEQFIOZRFFVFW-UHFFFAOYSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- RSDDHGSKLOSQFK-PTNGSMBKSA-N Auraptene Natural products C1=CC(=O)OC2=CC(OC\C=C(C)/CCC=C(C)C)=CC=C21 RSDDHGSKLOSQFK-PTNGSMBKSA-N 0.000 description 1
- 244000075850 Avena orientalis Species 0.000 description 1
- 235000007319 Avena orientalis Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 241001522083 Citrus trifoliata Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 206010033799 Paralysis Diseases 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- FAMPSKZZVDUYOS-UHFFFAOYSA-N alpha-Caryophyllene Natural products CC1=CCC(C)(C)C=CCC(C)=CCC1 FAMPSKZZVDUYOS-UHFFFAOYSA-N 0.000 description 1
- VYBREYKSZAROCT-UHFFFAOYSA-N alpha-myrcene Natural products CC(=C)CCCC(=C)C=C VYBREYKSZAROCT-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 230000003502 anti-nociceptive effect Effects 0.000 description 1
- 230000003460 anti-nuclear Effects 0.000 description 1
- RSDDHGSKLOSQFK-RVDMUPIBSA-N auraptene Chemical compound C1=CC(=O)OC2=CC(OC/C=C(C)/CCC=C(C)C)=CC=C21 RSDDHGSKLOSQFK-RVDMUPIBSA-N 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- NPNUFJAVOOONJE-UHFFFAOYSA-N beta-cariophyllene Natural products C1CC(C)=CCCC(=C)C2CC(C)(C)C21 NPNUFJAVOOONJE-UHFFFAOYSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 229940117948 caryophyllene Drugs 0.000 description 1
- NPNUFJAVOOONJE-UONOGXRCSA-N caryophyllene Natural products C1CC(C)=CCCC(=C)[C@@H]2CC(C)(C)[C@@H]21 NPNUFJAVOOONJE-UONOGXRCSA-N 0.000 description 1
- 210000000038 chest Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 230000002860 competitive effect Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 229930182486 flavonoid glycoside Natural products 0.000 description 1
- 150000007955 flavonoid glycosides Chemical class 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 229940087305 limonene Drugs 0.000 description 1
- 235000001510 limonene Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000008099 melanin synthesis Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020333 oolong tea Nutrition 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 235000021055 solid food Nutrition 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 230000009278 visceral effect Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000013522 vodka Nutrition 0.000 description 1
- 230000036642 wellbeing Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/214—Tea
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Abstract
Description
본 발명은 탱자 과피를 이용한 보이차에 관한 것으로, 보다 상세하게는 풍미와 기능성이 향상된 보이차를 제공한다.The present invention relates to a visor using tangerine peel, and more particularly to a visor improved in flavor and functionality.
녹차, 우롱차 등의 원료 차잎에는 다양한 향기 성분이 포함되어 있으며, 이러한 향기 성분이 제조 과정에서 추출되는 것으로, 원료 차잎 및 가공 처리 방법에 따라 특유의 맛을 가진 차 음료가 얻어진다. The tea leaves such as green tea and oolong tea contain various fragrance components. These fragrance components are extracted during the production process, and tea beverages having specific flavors can be obtained according to the raw material tea leaves and processing method.
차의 향기 성분 중 알코올계 향기 성분은 전구체인 이당 배당체의 형태로 찻잎에 존재하는 것으로 알려져 있다.Among the fragrance components of tea, the alcohol-based fragrance component is known to exist in tea leaves in the form of disaccharide glycoside, which is a precursor.
한편, 차잎에는 이러한 이당 배당체 작용 향기 성분을 유리시키는 효소인 - 푸리메 벨로시다제의 존재가 확인되었으며, 차의 제조 공정에서 이 효소가 작용하는 환경이 만들어지는 것이 차 특유의 맛 형성에 중요한 역할을 하는 것으로 생각되고, 특히 향기의 풍부한 고품질의 녹차류의 음료를 제공하는 것이 요구되고 있다.On the other hand, in tea leaves, the presence of this enzyme, furimebelosidase, which liberates the fragrance component of the disaccharide glycoside function has been confirmed, and the environment in which the enzyme acts in the tea manufacturing process plays an important role in tea-specific taste formation And it is particularly desired to provide beverages of high quality green tea rich in fragrance.
공지의 예로서, 보이차와 송이버섯의 독특하고 조화로운 기호성 높은 차를 제공하여 현대인의 기호충족과 건강증진에 기여하도록 한 대한민국 등록특허 제10-1766123호 "송이버섯의 향과 영양성분이 가미된 송이보이차와 이의 제조방법"이 개시되어 있다.As a known example, Korean Patent No. 10-1766123, which provides a unique and harmonious high-quality tea of Vicchae and Pine Mushroom to contribute to the satisfaction of modern people and health promotion, "The flavor and nutritional content of Pine Mushroom And a method for producing the same. "
상기 공지의 예는 송이버섯을 결에 따라 나누고 길이 0.5 내지 1.5 cm의 길이로 세절하는 단계(1), 상기 (1)단계의 세절 송이버섯을 0.5~1 cm의 길이로 파쇄한 보이차와 7:3(보이차 : 송이버섯)으로 혼합하는 단계(2), 상기 (2)단계의 보이차/송이버섯 혼합물에 정제수를 분무하여 50~60% 함수율을 갖도록 물주는 단계(3), 상기 (3)단계의 보이차/송이버섯 혼합물을 진공 포장하는 단계(4), 상기 (4)단계의 진공포장한 보이차/송이버섯 혼합물을 40 내지 50에서 6개월 발효시키는 단계(5), 상기 (5)단계에서 발효된 보이차/송이버섯 발효물을 함수율 4 내지 10%로 건조시키는 단계(6)를 포함하여 제공하고 있다.(1) dividing the pine mushroom according to the texture and cutting the pine mushroom into a length of 0.5 to 1.5 cm; (3) cutting the pine mushroom of the step (1) to a length of 0.5 to 1 cm; (3), (3), (3), (3), (3) and (4), wherein the water content of the water-insoluble mushroom mixture is 50% to 60% (4) vacuum packing the viscous / pine mushroom mixture of step (3), (4) step (5) fermenting the vacuum packed viscid / pine mushroom mixture of step And (6) drying the fermented Vicchae / Pine Mushroom fermented in step (5) to a moisture content of 4 to 10%.
그러나, 송이버섯은 대량 생산이 불가능하고, 자연적으로 채취된 상태로 제공되어야 하므로 대량 공급하기에는 무리가 따랐다.However, pine mushroom can not be mass-produced, and it must be provided in a state of being harvested naturally.
따라서, 본 발명은 대량으로 공급될 수 있는 과일과 보이차의 적절한 가공방법을 모색하고 고부가가치를 갖는 식품으로서의 개발을 위한 것이다.Accordingly, the present invention seeks to find a suitable processing method for fruit and vodka which can be supplied in large quantities, and to develop it as a food having high added value.
본 발명의 또 다른 목적은 이하의 상세한 설명으로부터 명확하게 되고, 본 발명의 바람직한 실시예를 나타내는 상세한 설명 및 실시예는 본 발명의 범주를 제한하는 것이 아니다.Further objects and advantages of the present invention will be apparent from the following detailed description, and the detailed description and the preferred embodiments of the present invention are not to be construed as limiting the scope of the present invention.
전술한 목적들을 달성하기 위한 본 발명은, According to an aspect of the present invention,
건조된 탱자의 과피를 남겨둔 상태로 속을 비우고, 탱자 내부에 세절된 보이차를 충진시켜 이루어진 것을 특징으로 한다.It is characterized in that it is made by emptying the inside with leaving the skin of the dried tangerine, and filling the inside of the tangerine with a cut-out thin tea.
또한, 본 발명에 따른 탱자는 전체 크기에서 꼭지를 기준으로 1/5 되는 곳에서 수평으로 절단하여 내부를 비우는 것을 특징으로 한다.In addition, the tangerine according to the present invention is characterized in that it is cut horizontally at a size of 1/5 of the entire size of the tangerine to empty the inside thereof.
또한, 본 발명에 따는 탱자는 꼭지를 포함한 절단된 부분을 탱자와 같이 건조하여 뚜껑으로 삼는 것을 특징으로 한다.In addition, the tangerine according to the present invention is characterized in that the cut portion including the nipple is dried like a tangerine and made into a lid.
본 발명에 따른 탱자 과피를 이용한 보이차는 탱자와 보이차를 이용한 웰빙 차를 제공할 수 있으며, 이는 시장에서 경쟁력을 갖는 효과가 발생한다.The boycott using the tangerine peel according to the present invention can provide a well-being car using the tentacle and the boycot, which has a competitive advantage in the market.
이하, 본 발명에 따른 하나의 바람직한 실시예를 구체적으로 설명한다.Hereinafter, one preferred embodiment according to the present invention will be described in detail.
우선 본 발명의 일 실시예에 따라 적용되는 과피는 탱자의 과피가 적용된다.First, the perianth applied in accordance with one embodiment of the present invention is applied to the perianth of the tangerine.
먼저, 본 발명에 적용되는 탱자(Poncirus trifoliata)는 다른 감귤류 보다 내한성이 강하고 촌락부근에 흔히 울타리용으로 심고 있는 귀화 식물로서 식용, 관상용, 밀원용, 약용 등으로 이용된다. First, Poncirus trifoliata applied to the present invention is a naturalized plant which is stronger in cold tolerance than other citrus fruits and is planted for fencing in the vicinity of villages, and is used for edible, ornamental, milky, medicinal and the like.
동의보감 탕액편에서는 탱자 과피에 대하여 독이 없는 약재로 폐기로 기침하는 것을 주치하고 가슴에 몰려 있는 담을 흩어내며 풍으로 가렵고 마비되는 증세, 장풍으로 생긴 치질을 치료한다고 그 효능에 대해 설명하고 있다. Dongbogobon is a medicinal herbal medicine for poisonous phytopathic rind, which explains the efficacy of coughing with disposal and treating the hemorrhoids caused by winds, paralysis and winds that scattered the fences in the chest.
최근 탱자에 관한 연구로는 병원성 세균에 대한 탱자즙의 항균효과와 limonene, myrcene, -caryophyllene, trans--ocimene, -pinene, 3-thujene, 7-geranyloxycoumarin 등 탱자의 향기 성분에 관한 연구가 수행되고 있으며, flavonoid glycoside의 분리 및 과피와 과육에서의 성분 등 주로 이화학적 연구와 함염증, 항과민증, 항유해장내 세균, 멜라닌 생성억제 등의 기능이 확인되었다.Recently, studies on the tangerine have been carried out to investigate the antimicrobial effect of tangerine juice on pathogenic bacteria and the aroma components of tangerine such as limonene, myrcene, caryophyllene, trans-ocimene, -pinene, 3-thujene and 7-geranyloxycoumarin , And the isolation of flavonoid glycosides and the components in the skin and pulp were mainly confirmed by physicochemical studies such as inflammation, antinociception, antinuclear bacteria and inhibition of melanin production.
이에 본 발명은 다양한 효능과 건강기능성 소재로서의 가치가 인정되며, 식품가공분야에서 활용도가 높을 것으로 기대되는 것임에도 불구하고 아직까지 활용이 미흡한 탱자의 과피를 활용하고자 한다.Accordingly, the present invention is expected to utilize the peel of the tangerine which has not yet been utilized, although its efficacy and value as a health functional material are recognized and it is expected to be highly utilized in the field of food processing.
본 발명은 탱자가 다량으로 생산되는 시기에 잉여 탱자를 건조시켜 연중 공급할 수 있으며, 탱자 특유의 향미와 질감을 가지도록 한다.The present invention can dry the surplus tangerine at the time when the tangerine is produced in large quantities and supply it throughout the year, and it has the unique flavor and texture of the tangerine.
이를 위해 본 발명은 탱자의 속을 파낸 과피를 전처리과정을 수행하고, 이를 열풍 건조시킨다.For this purpose, the present invention performs a pretreatment process for the pericarp which has dug out the tangerine, and then it is hot-air dried.
본 발명에 적용된 전처리과정은 단순히 열풍 건조하게 되면 오랜 건조시간과 일정 이상의 높은 온도를 필요로 하기 때문에 많은 영양성분의 손실과 변색 등의 품질저하를 가져올 수 있다. The pretreatment process applied to the present invention requires a long drying time and a high temperature higher than a certain level, thereby causing loss of many nutrients and deterioration of quality such as discoloration.
이에 따라 에너지소비를 감소하고 좋은 품질의 건조제품을 생산하기 위하여 삼투압 전처리방법들이 활용되고 있다.Thus, osmotic pretreatment methods are being used to reduce energy consumption and produce good quality dry products.
삼투압처리는 과일과 채소 등의 고상식품을 높은 삼투압의 당과 염 용액에 침지하여 농축하는 유용한 기술로서 이때 식품과 용액 사이에 삼투압 효과로 인하여 용질의 확산, 용액속으로 수분 이동, 식품으로부터 용질 용출 등이 일어나게 된다. The osmotic pressure treatment is a useful technique for immersing and concentrating solid foods such as fruits and vegetables in a high osmotic sugar and salt solution. The osmotic effect between the food and the solution causes the diffusion of the solute, the water movement into the solution, And so on.
이러한 삼투용액을 이용한 전처리는 건조식품을 제조하기 위한 열풍 등의 시간을 단축시켜 온도에 인한 품질 저하를 방지하거나 고비용의 전력소모를 절감시키는 효과가 있게 된다.The pretreatment using this osmotic solution has the effect of reducing the time of hot air or the like for producing dry food to prevent deterioration in quality due to temperature or to reduce power consumption at a high cost.
본 발명에 적용되는 탱자는 직경 3~5 cm의 크기로 5에서 냉장보관하면서 칼과 절단기를 이용하여 탱자의 1/5 부분을 절단한 후 내부 속을 제거한 과피를 사용한다.The tangerine applied to the present invention has a size of 3 to 5 cm in diameter and is stored in a refrigerator at 5 while using a knife and a cutter to cut the 1/5 part of the tangerine, and then the inner skin is removed.
절단한 과피를 1~5 Brix의 sucrose 용액에 1:10(w/v) 비율로 침지한 후 30로 조정한 shaking incubator에서 100 rpm의 속도로 2 ~ 8시간 동안 침지시킨다.The cut slices were immersed in a 1 to 5 Brix sucrose solution at a ratio of 1:10 (w / v), and then immersed in a shaking incubator adjusted to 30 at a speed of 100 rpm for 2 to 8 hours.
삼투압처리 한 과피는 여과지에 흡수시켜 표면에 부착된 sucrose를 제거한다.The osmotic treated skin is absorbed into the filter paper to remove the sucrose attached to the surface.
삼투압처리를 거친 과피는 열풍건조기를 이용하여 70℃에서 3시간 동안 건조한다.The oats that have undergone osmotic pressure treatment are dried in a hot air dryer at 70 ° C for 3 hours.
이때, 본 발명은 열풍건조기를 이용하여 건조하기 전 보이차를 과피 내부에 충진시킨 다음 건조시킬 수 있으며, 이러한 과정은 과피의 원형을 유지할 수 있다.At this time, the present invention can be performed by filling the viscous tea with the inside of the pericarp before drying using a hot air dryer, and this process can maintain the circular shape of the pericarp.
또한, 본 발명에 적용되는 보이차는 과거에 변방의 소수민족들이 마시기 시작하였지만, 최근 마시는 골동품이라는 이미지로써 각광 받기 시작하면서 현대인들에게 희소성 가치와 소장가치로 다른 종류의 차와 차별성을 가지고 있다. In addition, although the present invention is applied to the present invention, minority peoples in the past have begun to drink, but recently they are attracted to the image of drinking antiques, and they have different kinds of tea and differentiability to the modern people with their scarcity value and small value.
보이차란 보이시와 서쌍판납(西雙版納) 일대에서 나는 운남대엽종으로 만든 쇄청모차(살청과 유념을 거쳐 햇볕에 건조한 차) 및 이것을 가공하여 만든 각종 긴압차를 의미하며, 본 발명은 함수량 60%가 되도록 잎을 적시고, 25℃, 상대습도 85% 전후로 조절해 발효를 속성으로 시킨 것을 사용한다.The present invention relates to a method for producing a water-soluble polysaccharide having a water content of 60%, comprising the step of preparing a water-soluble polysaccharide of the formula (I) The leaves are wetted and adjusted to 25 ° C and relative humidity of 85%, and fermentation is used.
이러한 보이차는 윤기가 돌며 황색 또는 붉은색, 흑갈색을 띄고, 인간의 몸에 이로운 폴리페놀, 알칼로이드, 아미노산, 비타민의 함량이 풍부하며, 지방과 콜레스테롤 분해에 효과가 있고, 본 발명은 위와 같은 보이차를 세절하여 사용한다.Such visceral tea is glossy, has yellow or red color, has a blackish brown color, is rich in polyphenol, alkaloid, amino acid and vitamin which are beneficial to the human body and has an effect on the decomposition of fat and cholesterol. .
위와 같이 준비된 탱자 과피와 보이차를 구비한다.It is equipped with the above-prepared tangerine peel and visor tea.
본 발명은 건조된 탱자의 과피를 남겨둔 상태로 속을 비우고, 탱자 내부에 세절된 보이차를 충진시킨다.The present invention empties the cavity while leaving the skin of the dried tangerine and fills the inside of the tangerine with a sliced vortex.
건조 전 탱자는 전체 크기에서 꼭지를 기준으로 1/5 되는 곳에서 수평으로 절단하여 내부를 비우고, 꼭지를 포함한 절단된 부분을 탱자와 같이 건조하여 뚜껑으로 삼아 제공된다.Before drying, the tangerine is cut in a horizontal direction at 1/5 of its size from the nipple to empty the inside, and the cut portion including the nipple is provided as a lid by drying it like a tangerine.
본 발명은 그 정신 또는 주요한 특징으로부터 일탈하는 일없이, 다른 여러 가지 형태로 실시할 수 있다. 그 때문에, 전술한 실시예는 모든 점에서 단순한 예시에 지나지 않으며, 한정적으로 해석해서는 안된다. 본 발명의 범위는 특허청구의 범위에 의해서 나타내는 것으로써, 명세서 본문에 의해서는 아무런 구속도 되지 않는다. 다시, 특허청구범위의 균등 범위에 속하는 변형이나 변경은, 모두 본 발명의 범위 내의 것이다.The present invention may be embodied in many other forms without departing from the spirit or essential characteristics thereof. Therefore, the above-described embodiments are merely examples in all respects, and should not be construed restrictively. The scope of the present invention is indicated by the appended claims, and the present invention is not restricted by the specification. Modifications and variations falling within the scope of the appended claims all fall within the scope of the present invention.
Claims (3)
It is made by filling the inside of the kumquat with a truncated vestibule, leaving the inside of the dried vest with the skin of the tangerine.
상기 탱자는 전체 크기에서 꼭지를 기준으로 1/5 되는 곳에서 수평으로 절단하여 내부를 비우는 것을 특징으로 하는 탱자 과피를 이용한 보이차.
The method according to claim 1,
Wherein the tangerine is cut horizontally at a size of 1/5 of the entire size of the tangerine to empty the inside of the tangerine skin.
상기 탱자는 꼭지를 포함한 절단된 부분을 금귤와 같이 건조하여 뚜껑으로 삼는 것을 특징으로 하는 탱자 과피를 이용한 보이차.The method according to claim 1,
Wherein the tangerine is dried with a kumquat as a lid and the cut portion including the nipple is dried with a kumquat.
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