KR20200042654A - A Permission Bud Tea and A Manufacturing Method thereof - Google Patents
A Permission Bud Tea and A Manufacturing Method thereof Download PDFInfo
- Publication number
- KR20200042654A KR20200042654A KR1020180123037A KR20180123037A KR20200042654A KR 20200042654 A KR20200042654 A KR 20200042654A KR 1020180123037 A KR1020180123037 A KR 1020180123037A KR 20180123037 A KR20180123037 A KR 20180123037A KR 20200042654 A KR20200042654 A KR 20200042654A
- Authority
- KR
- South Korea
- Prior art keywords
- persimmon
- buds
- tea
- minutes
- bud
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 22
- 235000011511 Diospyros Nutrition 0.000 claims abstract description 109
- 244000236655 Diospyros kaki Species 0.000 claims abstract description 109
- 235000021422 persimmon vinegar Nutrition 0.000 claims abstract description 23
- 238000005406 washing Methods 0.000 claims abstract description 23
- 238000001035 drying Methods 0.000 claims abstract description 17
- 244000269722 Thea sinensis Species 0.000 claims abstract 7
- 238000000034 method Methods 0.000 claims description 21
- 238000001816 cooling Methods 0.000 claims description 13
- 238000009835 boiling Methods 0.000 claims description 4
- 241001122767 Theaceae Species 0.000 description 35
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 238000010025 steaming Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000021425 apple cider vinegar Nutrition 0.000 description 2
- 229940088447 apple cider vinegar Drugs 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000012805 post-processing Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 241000332371 Abutilon x hybridum Species 0.000 description 1
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000218378 Magnolia Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Images
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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
본 발명은 감 꽃봉오리 차 및 이의 제조방법에 관한 것으로 특히, 감 꽃봉오리를 살균 및 세정하여 습기를 제거한 후 감 꽃봉오리 차 및 이를 제조하는 방법에 관한 것이다.The present invention relates to persimmon bud tea and a method for manufacturing the persimmon bud tea, and more particularly, to a persimmon bud tea after removing moisture from the persimmon bud tea and a method of manufacturing the same.
매화, 도라지, 목련 등 꽃봉오리를 이용하여 차를 제조하는 방법이 널리 알려져 있다 꽃봉오리를 세척하고, 진공동결 건조한 후 뜨거운 물에 첨가하여 마시는 매화꽃차 및 그 제조방법(한국공개특허 2002-0081611) 등이 개시되어 있으나, 종래기술은 감 꽃봉오리에 대한 특성을 반영하지 못해 감 꽃봉오리 특유의 맛과 영양, 그리고 향을 살리기에는 부족한 문제점이 있었다.A method of manufacturing tea using buds such as plum, bellflower, and magnolia is widely known. Washing buds, drying them under vacuum freeze, and adding them to hot water to drink them and drinking them (Korea Patent Publication No. 2002-0081611) Although it has been disclosed, the prior art does not reflect the characteristics of persimmon buds, and thus has a problem in that it is insufficient to utilize the unique taste, nutrition, and aroma of persimmon buds.
또한, 감 꽃봉오리에는 비타민 A, C, 미량원소, 황산화물질 등이 포함되어 있으며, 비타민 C 등은 열과 금속에 약하므로 제조방법에 따라 영양소의 유지 여부가 결정될 수 있다.In addition, persimmon buds contain vitamins A, C, trace elements, sulfated substances, etc. Vitamin C is vulnerable to heat and metal, so it may be determined whether or not to retain nutrients according to the manufacturing method.
따라서, 감 꽃봉오리의 특성을 파악하고 그에 따르는 제조방법을 통해 감 꽃봉오리 특유의 맛과 영양, 그리고 향을 최대한 살릴 수 있는 감 꽃봉오리 차 제조방법에 관한 연구가 요구된다.Therefore, it is necessary to study a method of manufacturing persimmon bud tea that is capable of maximizing the unique taste, nutrition, and aroma of persimmon buds through a method of understanding and characterizing persimmon buds.
상술한 문제점을 해결하기 위한 것으로, 본 발명의 목적은 맛과 향이 극대화된 감 꽃봉오리 차 및 이의 제조방법을 제공하는 것이다. In order to solve the above-mentioned problems, an object of the present invention is to provide a persimmon bud tea with maximized taste and aroma and a method for manufacturing the same.
상술한 목적을 달성하기 위한 것으로, 본 발명인 감 꽃봉오리 차 및 이의 제조방법은, 감 꽃봉오리를 세척하는 제 1단계와, 상기 세척된 감 꽃봉오리를 감식초로 세척하는 제 2단계와, 상기 제 2단계의 감 꽃봉오리를 덖는 제 3단계와, 상기 덖은 감 꽃봉오리를 건조하는 제 4단계를 포함하여 구성될 수 있다. To achieve the above object, the present inventors persimmon bud tea and its manufacturing method, the first step of washing persimmon buds, the second step of washing the washed persimmon buds with persimmon vinegar, the agent The second step may include a third step of cutting persimmon buds, and a fourth step of drying the persimmon buds.
상기 제 2단계는, 상기 감식초는 pH 가 4인 것을 특징으로 한다. In the second step, the persimmon vinegar has a pH of 4.
상기 제 3단계는, 220℃에서 2분 50초씩 덖고 7분간 식히고 8회 반복하는 것을 특징으로 한다. The third step is characterized by boiling at 220 ° C for 2 minutes 50 seconds, cooling for 7 minutes, and repeating 8 times.
그리고, 본 발명의 다른 실시예인 감 꽃봉오리차는 상술한 방법에 의하여 제조될 수 있다. And, persimmon bud tea, which is another embodiment of the present invention, may be manufactured by the above-described method.
본 발명에 의한 감 꽃봉오리 차 및 이의 제조방법에서는 다음과 같은 효과가 있다. The persimmon bud tea according to the present invention and its manufacturing method have the following effects.
감나무 대과를 위한 적뢰 작업시 버려지는 감 꽃봉오리의 재활용이 가능하고, 차를 소정의 온도에 방법으로 덖음으로써 차의 맛과 향이 극대화되는 이점이 있다. It is possible to recycle persimmon buds that are discarded during the lightning work for persimmon trees, and maximize the taste and aroma of tea by steaming the tea at a predetermined temperature.
도 1은 본 발명에 의한 감 꽃봉오리 차의 제조방법의 순서를 보인 블럭도.1 is a block diagram showing the sequence of a method of manufacturing persimmon bud tea according to the present invention.
이하, 본 발명에 의한 감 꽃봉오리 차 및 이의 제조방법의 바람직한 실시예가 첨부된 도면을 참고하여 상세하게 설명한다. Hereinafter, preferred embodiments of the persimmon bud tea according to the present invention and a method of manufacturing the same will be described in detail with reference to the accompanying drawings.
본 발명에 의한 감 꽃봉오리차 제조방법은 도 1에 도시된 바와 같이, 감 꽃봉오리를 세척하는 제 1단계(S10)와, 상기 세척된 감 꽃봉오리를 감식초로 세척하는 제 2단계(S20)와, 상기 제 2단계의 감 꽃봉오리를 덖는 제 3단계(S30)와, 상기 덖은 감 꽃봉오리를 건조하는 제 4단계(S40)를 포함하여 구성될 수 있다. The method of manufacturing persimmon bud tea according to the present invention, as shown in Figure 1, the first step of washing persimmon buds (S10), and the second step of washing the persimmon buds with persimmon vinegar (S20) And, a third step (S30) of squeezing the persimmon bud of the second step, and a fourth step (S40) of drying the persimmon bud.
먼저, 본 발명에 의한 감 꽃봉오리차의 제조방법은 감 꽃봉오리를 수확한 후 세척한다. 이때, 감 꽃봉오리 차 제조를 위해 사용되는 감 꽃봉오리는 감나무에서 어린 꽃봉오리를 채취하여 감 꽃봉오리를 수집할 수 있다.First, the method for manufacturing persimmon bud tea according to the present invention is harvested and washed after harvesting persimmon buds. At this time, persimmon buds used for the production of persimmon bud tea can be collected by collecting young buds from persimmon trees.
특히, 감 꽃봉오리의 경우 감나무 대과를 위해 적뢰작업(감나무에서 새순이 나오면 감 꽃봉오리가 달려나오는데, 꽃봉오리를 한 가지에 한개 내지 두개만 남겨두고 나머지는 솎아주는 작업을 의미함) 시 그냥 버리고 있는 실정입니다. 본 발명의 일실시예에 따르면 이러한 감 꽃봉오리를 차 제조에 활용할 수 있다In particular, in the case of persimmon buds, simply discard them at the time of lightning work for persimmon trees (when new shoots come out from persimmon trees, persimmon buds run out, leaving only one or two buds on one branch and squeezing the rest) It is true. According to an embodiment of the present invention, such persimmon buds can be utilized for tea production.
상기 수거된 감 꽃봉오리는 먼지와 세균 등이 포함되어 있으므로, 우선적으로 물로 세척할 수 있다 보다 위생적인 세척을 위해 고인물 보다 흐르는 물에 세척하는 것이 바람직하다.Since the collected persimmon buds contain dust and germs, it can be preferentially washed with water. For more hygienic washing, it is preferable to wash with running water rather than deceased.
다음으로, 상기 감 꽃봉오리를 살균하는 작업이 진행된다. 상기 살균작업은 감 꽃봉오리의 세척 후 잔존하는 세균 등을 제거하기 위함이다. 이는, 알코올액으로 살균할 수 있다. 이때, 알코올액의 농도는 18% 내지 22%로 조절할 수 있으며, 알코올액의 농도가 너무 낮은 경우 세척이 원활이 되지 않고, 알코올액의 농도가 너무 높으면 감 꽃봉오리가 손상될 수 있다.Next, the operation of sterilizing the persimmon bud proceeds. The sterilization operation is to remove residual bacteria and the like after washing the persimmon bud. It can be sterilized with an alcohol solution. At this time, the concentration of the alcohol solution can be adjusted to 18% to 22%, and if the concentration of the alcohol solution is too low, washing is not smooth, and if the concentration of the alcohol solution is too high, persimmon buds may be damaged.
본 발명에서는 감식초를 이용하여 살균할 수 있다. 상기 감식초는 감을 이용하여 식초를 제조한 것으로, 종래의 단순한 알코올에 의해 세척할 때보다 상대적으로 차의 맛과 향이 좋아지게 된다. In the present invention, it can be sterilized using persimmon vinegar. The persimmon vinegar is made of vinegar using persimmon, and the taste and aroma of tea are relatively improved compared to washing with a simple alcohol.
상기 감식초로 살균하게 되면, 감식초가 상기 감 꽃봉오리가 살균되는 것은 물론 상기 감 꽃봉오리 내에 감식초가 흡수되어 감 꽃봉오리 차의 풍미가 더 좋아지는 효과가 있다. When sterilized with the persimmon vinegar, persimmon vinegar is not only sterilized by the persimmon buds, but persimmon vinegar is absorbed into the persimmon buds, thereby improving the flavor of persimmon bud tea.
상기 감식초는 먼저 상기 감꽃봉오리가 살균이 되어야 하므로 pH 4 정도의 산도가 유지되어야 한다. 상기 감식초의 농도가 pH 4 이하가 되지 않으면 상기 감꽃봉오리이 표면이 살균되지 않기 때문이다. 다만, 상기 감식초의 농도가 pH 4미만이 되는 경우, 감꽃봉오리가 쉽게 물러져 후가공이 어려워지는 문제점이 발생한다. The persimmon vinegar must first be sterilized by the persimmon bud, so the pH of about 4 must be maintained. This is because the surface of the persimmon bud is not sterilized unless the concentration of the persimmon vinegar is less than pH 4. However, when the concentration of the persimmon vinegar is less than pH 4, there is a problem that the persimmon bud easily retracts, making post-processing difficult.
또한, 상기 감꽃봉오리의 풍미가 좋아지도록 상기 감꽃봉오리는 상기 감식초에 5 내지 10분 동안 침지하는 것이 바람직하다. 즉, 상기 감꽃봉오리를 5분 미만으로 침지하는 경우, 감꽃봉오리 차를 만들었을 때 그 향과 맛이 떨어지고, 상기 감꽃봉오리를 10분을 초과하여 침지하는 경우, 감꽃봉오리가 물러져 후가공이 어려워지는 문제점이 발생하기 때문이다. In addition, it is preferable that the persimmon bud is immersed in the persimmon vinegar for 5 to 10 minutes to improve the flavor of the persimmon bud. That is, when the persimmon bud is immersed in less than 5 minutes, the scent and taste are reduced when making persimmon bud tea, and when the persimmon bud is immersed for more than 10 minutes, the persimmon bud is retracted, making post-processing difficult. This is because problems arise.
다음으로, 상기 살균된 감꽃봉오리를 덖는 단계를 진행한다. 상기 감꽃봉오리를 덖는 것은 상기 감꽃봉오리가 차로 끓였을 때, 맛과 향이 극대화하기 위함이다. Next, proceed with the step of removing the sterilized persimmon bud. Steaming the persimmon buds is to maximize taste and aroma when the persimmon buds are boiled with tea.
상기 덖는 과정은 220℃에서 2분 50초 동안 덖고, 7분간 식히는 것을 8회 반복하는 것이 바람직하다. 상기 덖는 과정은 2분 50초보다 상대적으로 짧거나 길어지는 경우, 맛과 향이 떨어지는 문제점이 발생된다. 그리고, 특히, 각 덖는 과정 사이에는 7분간의 식히는 과정이 필요하며, 8번을 했을 때 가장 이상적인 맛과 향을 가진다. The steaming process is steamed at 220 ° C. for 2 minutes and 50 seconds, and it is preferable to repeat cooling 8 times for 7 minutes. When the grinding process is relatively shorter or longer than 2 minutes and 50 seconds, a problem occurs in that the taste and aroma are lowered. And, in particular, each steaming process requires a cooling process of 7 minutes, and it has the most ideal taste and aroma when done 8 times.
다음으로, 상기 감꽃봉오리를 건조하는 과정이 진행된다. 상기 건조과정은 상기 감꽃봉오리에서 차로 포장하기 전에 수분을 제거하는 역할을 한다. 상기 건조과정은 제습건조기에 30℃의 온도에서 64시간 동안 건조시키는 것이 바람직하다. Next, the process of drying the persimmon bud proceeds. The drying process serves to remove moisture before packing the tea from the persimmon bud. The drying process is preferably dried for 64 hours at a temperature of 30 ℃ in a dehumidifying dryer.
이하, 본 발명에 의한 감봉오리 차를 제조하는 제조방법에 따른 차의 맛과 향을 검사원으로서의 적합성이 인정된 식품공학과 대학원생을 본 실험의 목적에 적합한 훈련을 시킨 후에 관능평가를 하였다. 관능평가 항목은 맛과 향으로 굉장히 좋으면 9점, 매우 나쁘면 1점으로 평가하는 9점 척도법으로 실시하였다.Hereinafter, the sensory evaluation was conducted after training the graduate students of the food science and engineering department, who were recognized for their suitability as a tester, for the taste and aroma of the tea according to the manufacturing method of manufacturing the persimmon duck tea according to the present invention. The sensory evaluation items were conducted using a 9-point scale method that evaluates to 9 points for very good taste and aroma and 1 point for very bad.
[ 비교예 1 ][Comparative Example 1]
감 꽃봉오리를 세척하고, 세척된 감 꽃봉오리를 알코올로 세척한 후 감꽃봉오리를 증숙한 후 건조하여 차를 끓였다.The persimmon buds were washed, the washed persimmon buds were washed with alcohol, the persimmon buds were boiled and dried to brew tea.
[ 비교예 2 ][Comparative Example 2]
감 꽃봉오리를 세척하고, 세척된 감 꽃봉오리를 pH 3의 사과식초에 7분 동안 침지한 후 감 꽃봉오리를 220℃에서 3분 덖고 7분간 식히는 과정을 8회 반복한 후 건조하여 차를 끓였다. After washing the persimmon buds, the washed persimmon buds were immersed in apple cider vinegar at pH 3 for 7 minutes, the persimmon buds were boiled at 220 ° C for 3 minutes, the process of cooling for 7 minutes was repeated 8 times, and then dried to boil tea. .
[ 비교예 3 ][Comparative Example 3]
감 꽃봉오리를 세척하고, 세척된 감 꽃봉오리를 pH 4의 사과식초에 7분 동안 침지한 후 감 꽃봉오리를 220℃에서 3분 덖고 7분간 식히는 과정을 8회 반복한 후 건조하여 차를 끓였다. After washing the persimmon buds, the washed persimmon buds were immersed in apple cider vinegar at pH 4 for 7 minutes, the persimmon buds were boiled at 220 ° C for 3 minutes, and the process of cooling for 7 minutes was repeated 8 times, followed by drying to boil tea. .
[ 실시예 1 ][Example 1]
감 꽃봉오리를 세척하고, 세척된 감 꽃봉오리를 pH 3의 감식초에 7분 동안 침지한 후 감 꽃봉오리를 220℃에서 3분 덖고 7분간 식히는 과정을 8회 반복한 후 건조하여 차를 끓였다. After washing the persimmon buds, the washed persimmon buds were immersed in persimmon vinegar at pH 3 for 7 minutes, the persimmon buds were boiled for 3 minutes at 220 ° C., and the process of cooling for 7 minutes was repeated 8 times, followed by drying to brew tea.
[ 실시예 2 ][Example 2]
감 꽃봉오리를 세척하고, 세척된 감 꽃봉오리를 pH 5의 감식초에 7분 동안 침지한 후 감 꽃봉오리를 220℃에서 3분 덖고 7분간 식히는 과정을 8회 반복한 후 건조하여 차를 끓였다. After washing the persimmon buds, the washed persimmon buds were immersed in persimmon vinegar at pH 5 for 7 minutes, the persimmon buds were boiled at 220 ° C for 3 minutes, and the process of cooling for 7 minutes was repeated 8 times, followed by drying to brew tea.
[ 실시예 3 ][Example 3]
감 꽃봉오리를 세척하고, 세척된 감 꽃봉오리를 pH 4의 감식초에 7분 동안 침지한 후 감 꽃봉오리를 220℃에서 3분 덖고 7분간 식히는 과정을 6회 반복한 후 건조하여 차를 끓였다. After washing the persimmon buds, the washed persimmon buds were immersed in persimmon vinegar at pH 4 for 7 minutes, the persimmon buds were boiled at 220 ° C. for 3 minutes, and the process of cooling for 7 minutes was repeated 6 times, followed by drying to brew tea.
[ 실시예 4 ][Example 4]
감 꽃봉오리를 세척하고, 세척된 감 꽃봉오리를 pH 4의 감식초에 7분 동안 침지한 후 감 꽃봉오리를 220℃에서 3분 덖고 7분간 식히는 과정을 7회 반복한 후 건조하여 차를 끓였다. The persimmon buds were washed, the washed persimmon buds were immersed in persimmon vinegar at pH 4 for 7 minutes, the persimmon buds were boiled for 3 minutes at 220 ° C., and the process of cooling for 7 minutes was repeated 7 times, followed by drying to brew tea.
[ 실시예 5 ][Example 5]
감 꽃봉오리를 세척하고, 세척된 감 꽃봉오리를 pH 4의 감식초에 7분 동안 침지한 후 감 꽃봉오리를 220℃에서 3분 덖고 7분간 식히는 과정을 8회 반복한 후 건조하여 차를 끓였다. After washing the persimmon buds, the washed persimmon buds were immersed in persimmon vinegar at pH 4 for 7 minutes, the persimmon buds were boiled at 220 ° C for 3 minutes, and the process of cooling for 7 minutes was repeated 8 times, followed by drying to brew tea.
[ 실시예 6 ][Example 6]
감 꽃봉오리를 세척하고, 세척된 감 꽃봉오리를 pH 4의 감식초에 7분 동안 침지한 후 감 꽃봉오리를 220℃에서 3분 덖고 7분간 식히는 과정을 9회 반복한 후 건조하여 차를 끓였다. After washing persimmon buds, the washed persimmon buds were immersed in persimmon vinegar at pH 4 for 7 minutes, the persimmon buds were boiled for 3 minutes at 220 ° C., and the process of cooling for 7 minutes was repeated 9 times, followed by drying to brew tea.
표 1에 나타난 바와, 실시예 5의 경우인 감 꽃봉오리를 세척하고, 세척된 감 꽃봉오리를 pH 4의 감식초에 7분 동안 침지한 후 감 꽃봉오리를 220℃에서 3분 덖고 7분간 식히는 과정을 8회 반복한 후 건조하여 차를 끓인 경우가 가장 맛과 향이 좋은 것으로 나타났다. As shown in Table 1, the process of washing persimmon buds in the case of Example 5, immersing the washed persimmon buds in persimmon vinegar at pH 4 for 7 minutes, then boiling persimmon buds at 220 ° C. for 3 minutes and cooling them for 7 minutes After repeating 8 times, drying and boiling tea showed the best taste and aroma.
이와 같이, 상술한 본 발명의 기술적 구성은 본 발명이 속하는 기술분야의 당업자가 본 발명의 그 기술적 사상이나 필수적 특징을 변경하지 않고서 다른 구체적인 형태로 실시 될 수 있다는 것을 이해할 수 있을 것이다.As described above, it will be understood that the above-described technical configuration of the present invention can be implemented in other specific forms by those skilled in the art to which the present invention pertains without changing the technical spirit or essential features of the present invention.
그러므로 이상에서 기술한 실시예들은 모든 면에서 예시적인 것이며 한정적인 것이 아닌 것으로서 이해되어야 하고, 본 발명의 범위는 상기 상세한 설명보다는 후술하는 특허 청구범위에 나타나며, 특허청구범위의 의미 및 범위 그리고 그 등가 개념으로부터 도출되는 모든 변경 또는 변형된 형태가 본 발명의 범위에 포함되는 것으로 해석되어야 한다.Therefore, the embodiments described above are illustrative in all respects and should be understood as non-limiting, and the scope of the present invention appears in the claims below, rather than in the detailed description, and the meaning and scope of the claims and equivalents thereof. It should be construed that any altered or modified form derived from the concept is included in the scope of the present invention.
S10: 감꽃봉오리를 세척하는 제 1단계
S20: 세척된 감꽃봉오리를 감식초로 세척하는 제 2단계
S30: 감꽃봉오리를 덖는 제 3단계
S40: 상기 덖은 감꽃봉오리를 건조하는 제 4단계S10: First step of washing persimmon buds
S20: second step of washing the washed persimmon buds with persimmon vinegar
S30: Step 3 of picking persimmon buds
S40: Fourth step of drying the young persimmon bud
Claims (4)
상기 세척된 감 꽃봉오리를 감식초로 세척하는 제 2단계;
상기 제 2단계의 감 꽃봉오리를 덖는 제 3단계;
상기 덖은 감 꽃봉오리를 건조하는 제 4단계;
를 포함하여 구성되는 것을 특징으로 하는 감 꽃봉오리차 제조방법.A first step of washing persimmon buds;
A second step of washing the washed persimmon buds with persimmon vinegar;
A third step of cutting persimmon buds of the second step;
A fourth step of drying the astringent persimmon buds;
Method of manufacturing persimmon bud tea, characterized in that it comprises a.
상기 제 2단계는,
상기 감식초는 pH 가 4인 것을 특징으로 하는 감 꽃봉오리차 제조방법.According to claim 1,
The second step,
The persimmon vinegar is a persimmon bud tea production method characterized in that the pH is 4.
상기 제 3단계는,
220℃에서 2분 50초씩 덖고 7분간 식히고 8회 반복하는 것을 특징으로 하는 감 꽃봉오리차 제조방법.According to claim 1,
The third step,
Method of manufacturing persimmon bud tea, characterized by boiling at 220 ° C for 2 minutes 50 seconds, cooling for 7 minutes, and repeating 8 times.
A persimmon bud tea produced by the method of claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020180123037A KR102122130B1 (en) | 2018-10-16 | 2018-10-16 | A Permission Bud Tea and A Manufacturing Method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020180123037A KR102122130B1 (en) | 2018-10-16 | 2018-10-16 | A Permission Bud Tea and A Manufacturing Method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20200042654A true KR20200042654A (en) | 2020-04-24 |
| KR102122130B1 KR102122130B1 (en) | 2020-06-11 |
Family
ID=70466377
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020180123037A KR102122130B1 (en) | 2018-10-16 | 2018-10-16 | A Permission Bud Tea and A Manufacturing Method thereof |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR102122130B1 (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR200281611Y1 (en) | 2002-03-21 | 2002-07-13 | 이정민 | Coat hanger |
| KR101139599B1 (en) * | 2011-08-30 | 2012-04-27 | 최갑현 | Method for making persimmon bud tea |
| KR20160055466A (en) * | 2014-11-10 | 2016-05-18 | 임세훈 | Tea of manufactoring method and product using the persimmon flowers |
-
2018
- 2018-10-16 KR KR1020180123037A patent/KR102122130B1/en active IP Right Grant
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR200281611Y1 (en) | 2002-03-21 | 2002-07-13 | 이정민 | Coat hanger |
| KR101139599B1 (en) * | 2011-08-30 | 2012-04-27 | 최갑현 | Method for making persimmon bud tea |
| KR20160055466A (en) * | 2014-11-10 | 2016-05-18 | 임세훈 | Tea of manufactoring method and product using the persimmon flowers |
Non-Patent Citations (1)
| Title |
|---|
| 네이버 블로그에 게재된 ‘감꽃차’에 관한 발명(2016.05.16.)* * |
Also Published As
| Publication number | Publication date |
|---|---|
| KR102122130B1 (en) | 2020-06-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101374862B1 (en) | Manufacturing method for dried strips of roast sweet potatoes | |
| KR101030992B1 (en) | A process for preparing wet Nurungji in aseptic package | |
| KR101370599B1 (en) | Manufacturing method of balsam pear tea and balsam pear tea thereof | |
| KR102178337B1 (en) | Manufacturing method of kimchi using sweet persimmon chip | |
| KR100829551B1 (en) | Functional tea containing fine-mushroom and process for the prepararion thereof | |
| KR102023244B1 (en) | Manufacturing method of sugar dipping jujube | |
| KR102122130B1 (en) | A Permission Bud Tea and A Manufacturing Method thereof | |
| KR101343780B1 (en) | Method for manufacturing tea using dried shiitake | |
| KR101820579B1 (en) | Preparation Method of Dried Bulbs and Tubers with Good Restoration and Preservation, And Dried Bulbs and Tubers thereby | |
| CN104365956A (en) | Production method of preserved fruits of Cornus officinalis | |
| CN104642951A (en) | Production method of dried strawberry | |
| KR100916531B1 (en) | A process for preparing Soong-Neung in aseptic package | |
| CN106666521A (en) | Dried oilseed rape and processing method thereof | |
| JP2006314221A (en) | New method for producing boiled bamboo shoot | |
| KR101478026B1 (en) | Manufacturing method of dong-chi-mi beverage using the pineapple and pineapple dong-chi-mi beverage prepared therefrom | |
| KR101815831B1 (en) | Preparation Method of Dried Bulbs and Tubers with Good Restoration and Preservation, And Dried Bulbs and Tubers thereby | |
| KR102428107B1 (en) | Method for producing Diospyros lotus leaves tea and Diospyros lotus leaves tea produced by the same method | |
| KR20190043239A (en) | process for preparing yacon pickle | |
| KR102128159B1 (en) | Preparation Method of Dried Bulbs and Tubers with Good Restoration and Preservation, And Dried Bulbs and Tubers thereby | |
| KR100846129B1 (en) | Functional cooked meats containing pine-mushroom and process for the prepararion thereof | |
| KR101606058B1 (en) | Making method for pickle using green tea | |
| KR101490402B1 (en) | A process for the preparation of peach dried fruits and peach dried fruits prepared therefrom | |
| KR101139599B1 (en) | Method for making persimmon bud tea | |
| KR101693756B1 (en) | Processing method for coffee beans | |
| JP5721374B2 (en) | Processed chestnut and method for producing processed chestnut |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E701 | Decision to grant or registration of patent right |