KR20210066386A - Manufacturing method of perilla leaf tea - Google Patents

Abstract

The present invention relates to a method for producing perilla leaf tea. Specifically, the method for producing perilla leaf tea includes the steps of: drying perilla leaves so that moisture content in the perilla leaves can be 15 to 25%; firstly removing a blue color from the dried perilla leaves; and secondly removing a blue color from the firstly blue color-removed perilla leaves. The method for producing perilla leaf tea can produce perilla leaf tea with various effects while preserving the unique flavor and taste of the perilla leaves by providing washing and drying processes, a multi-step blue color removing process, and optimal conditions thereof.

Description

Manufacturing method of perilla leaf tea {MANUFACTURING METHOD OF PERILLA LEAF TEA}

The present invention relates to a method for producing perilla leaf tea.

Perilla leaf is so nutritious that it is called ‘the best medicine on the table’, and its fragrant and soft texture enhances the taste buds in summer. It is used as a variety of side dishes, such as ssam vegetables, steamed sesame leaves, and pickled sesame leaves, and is an indispensable ingredient in Korean dining.

Sesame leaves have been cultivated in Asian regions such as India, Korea, and China since ancient times, but Korea is the only country that eats them as food. Other countries can be seen as Japan, China, and Turkey. China produces and exports mostly to Korea, but its citizens do not eat it. Japan eats shiso, a subspecies of perilla, and in southeastern Turkey, sesame leaves, spices, and a few It is eaten by boiling beef broth with spices, but unlike Korean sesame leaves, Turkish sesame leaves are long, tough, and have a much stronger flavor, so it is difficult to eat them raw.

Sesame leaves contain vitamin C, beta-carotene, folic acid, calcium, iron, magnesium, luteolin, etc., and have various effects. In particular, rosmarinic acid as a major component of sesame leaves prevents aging and various diseases of the human body by removing active oxygen, prevents spoilage due to oxidation of fats and oils, and prevents high blood pressure, diabetes, and hyperlipidemia. It has been reported that there is Since the above ingredients have high water-soluble properties, when ingested, a high rate of use in the body can be expected, but scientific research on its functionality is insufficient.

Sesame leaves are a type of herb, and sesame leaves in Korea are called Korean Herbs because of their unique taste and scent, but in fact, many people do not know about them. Although sesame leaves have a unique taste, aroma, and pharmacological effects thereof, they are consumed only as simple ingredients despite their usefulness in the development of functional foods, and studies on the development of various foods are insufficient.

Korean Patent Registration No. 10-1224831 (published on Jan. 22, 2013)

In order to solve the above problems, there is provided a method for producing sesame leaf tea excellent in taste and fragrance, and sesame leaf tea prepared accordingly.

The method for producing perilla leaf tea according to an embodiment of the present invention includes drying perilla leaves so that the moisture content in perilla leaves is 15 to 25%; The first step of cleaning the dried sesame leaves; And it may include; and the step of the second scorching of the first scorched sesame leaves.

In the drying step, hot air drying may be performed at 60 to 70° C. for 80 to 100 minutes.

In the drying step, microwave drying may be performed at a frequency of 1 to 3 GHz for 10 to 20 minutes.

In the first rusting step, after rusting at 60 to 70° C. for 5 to 15 minutes, drying may be performed at room temperature for 10 to 20 minutes.

In the second rusting step, after rusting at 45 to 55° C. for 5 to 15 minutes, drying may be performed at room temperature for 10 to 20 minutes.

In the second rusting step, after rusting at 70 to 90° C. for 5 to 15 minutes, drying may be performed at room temperature for 10 to 20 minutes.

The manufacturing method may further include the step of smoking the first scorched sesame leaves before the second salinating.

Perilla leaf tea according to an embodiment of the present invention may be prepared according to the above manufacturing method.

The sesame leaf tea manufacturing method according to an embodiment of the present invention provides a drying process, several stages of rusting process, and optimal conditions thereof, thereby preserving the unique aroma and taste of sesame leaves, and selecting and enjoying various flavors and flavors according to your preference. can

Sesame leaf tea prepared according to the above manufacturing method can be easily stored in various forms while maintaining its aroma and taste for a long time, so that it can be conveniently enjoyed anytime, anywhere.

Sesame leaf tea prepared according to the above manufacturing method has various effects activated and can be used as a health tea for modern people, and domestic sesame leaf can be used as a tourism product as it is called a Korean herb because of its unique taste and fragrance.

1 is a flowchart of a method for manufacturing sesame leaf tea according to an embodiment of the present invention.
Figure 2 shows the devices used in the process of manufacturing perilla leaf tea according to an embodiment of the present invention.
3 and 4 show the state change and moisture content of perilla leaves according to temperature and time during hot air drying according to an experimental example of the present invention.
5 is a graph showing the change in state and moisture content of perilla leaves over time during microwave drying according to an experimental example of the present invention.
6 shows the flavor and taste of perilla leaf tea prepared by condition according to an experimental example of the present invention, and the color of brewed perilla leaf tea.
7 and 8 are graphs showing preference analysis results according to an experimental example of the present invention, in which FIG. 7 is a tea that suits the most palatable tea, and FIG.
9 is a tea bag and packaging paper packaged by subdividing perilla leaf tea prepared according to an embodiment of the present invention.

Hereinafter, the present invention will be described in detail.

The present inventor selected the optimum drying conditions for sesame leaves, rusting conditions, etc. through various and repeated experiments in order to produce sesame leaf tea utilizing the unique aroma and taste of sesame leaves, and the fragrance of sesame leaf tea prepared under these conditions By confirming that the taste is improved and the preference is high, the present invention has been completed.

The present invention provides a method for preparing perilla leaf tea.

1 is a flowchart of a method for manufacturing sesame leaf tea according to an embodiment of the present invention.

Referring to Figure 1, the sesame leaf tea manufacturing method according to an embodiment of the present invention comprises the steps of drying the sesame leaves so that the moisture content in the sesame leaves is 15 to 25% (S10); The first step of cleaning the dried perilla leaves (S20); And it may include; and a step (S30) of the first scorched sesame leaves secondarily corroded.

The perilla leaves may be perilla leaves, perilla leaves, or a mixture thereof. The perilla leaves may be collected or cultivated in nature, or purchased commercially.

In the sesame leaf tea manufacturing method according to an embodiment of the present invention, in the sesame leaf washing and drying step (S10), after washing the sesame leaves, the sesame leaves are dried in various ways so that the moisture content in the sesame leaves is 15 to 25%. can

The perilla leaves are easy to attach foreign substances to the fine hairs of the perilla leaves, and in order to remove the remaining pesticide components, green tea brewed water or an ultrasonic cleaner may be used to wash them, and may be washed through several steps.

Since the sesame leaves washed as described above take a long time of 3 days or more when dried at room temperature, drying may be preferably performed by hot air drying or microwave drying, but is not limited thereto, and commonly used in the art. It can be carried out by a drying method.

In the sesame leaf tea manufacturing method according to an embodiment of the present invention, the sesame leaves may be dried so that the moisture content in the sesame leaves is 15 to 25%, preferably 17 to 20%, more preferably 18%. If the moisture content of the dried sesame leaves is higher than the above range, it is inconvenient for the sesame leaves to stick together or become tangled when performing subsequent cleaning, and if it is lower than the above range, the sesame leaves are burned due to little moisture contained therein Therefore, it is preferable to dry the perilla leaves to have a moisture content in the above range.

In the perilla leaf tea manufacturing method according to an embodiment of the present invention, the perilla leaves are dried with hot air at 60 to 70 ° C., preferably 65 ° C., for 80 to 100 minutes, preferably 90 minutes, so that the moisture content in the perilla leaves It can be dried so that it may become this 15-25%.

In addition, in the perilla leaf tea manufacturing method according to an embodiment of the present invention, the perilla leaves are dried with a microwave at a frequency of 1 to 3 GHz, preferably 2,45 GHz, for 10 to 20 minutes, preferably 15 minutes. By doing so, it can be dried so that the moisture content in the perilla leaves is 15 to 25%.

The drying using the microwave can significantly reduce the drying time compared to the hot air drying, so that the efficiency can be increased.

When hot air drying or microwave drying is performed in the temperature range or frequency, and time, the perilla leaves may contain a moisture content suitable for subsequent cleaning.

In the sesame leaf tea manufacturing method according to an embodiment of the present invention, the dried sesame leaves may then be subjected to a step of rusting by applying heat. In detail, the step (S20) of primary corrosive of the dried sesame leaves and the step (S30) of secondary corrosive of the first scorched sesame leaves may proceed.

The "salting" is a process that destroys the oxidase activity of tea leaves by applying heat to prevent oxidation of the active ingredient. It is carried out in order to have the ingredients of the raw material as much as possible and to improve the taste, flavor, quality, etc. of the raw material and may be used in the same meaning as terms such as "roasting" or "roasting". The cleaning may be carried out using a steaming pot or a pan, or using a cleaning device.

In the sesame leaf tea manufacturing method according to an embodiment of the present invention, the first step (S20) of the dried sesame leaves is to be cleaned at 60 to 70 ° C., preferably at 65 ° C., for 5 to 15 minutes, preferably After rusting for 10 minutes, drying may be performed at room temperature for 10 to 20 minutes, preferably for 15 minutes. Since E. coli can be removed in the above temperature range, E. coli that has not been completely removed in the drying step (S10) after washing is removed once more in the first disinfecting step (S20), thereby making safe perilla leaf tea from E. coli and diseases caused by it can do.

In the sesame leaf tea manufacturing method according to an embodiment of the present invention, the step (S30) of the second sprinkling of the first scorched sesame leaves is 45 to 55° C., preferably 50° C., for 5 to 15 minutes. , Preferably, after rusting for 10 minutes, drying may be performed at room temperature for 10 to 20 minutes, preferably for 15 minutes.

Alternatively, in the method for preparing sesame leaf tea according to an embodiment of the present invention, the second cleaning step (S30) is performed at 70 to 90° C., preferably at 80° C. for 5 to 15 minutes, preferably for 10 minutes. After the blueing has progressed, drying may be performed at room temperature for 10 to 20 minutes, preferably for 15 minutes.

The second cleaning step (S30) is performed to capture the taste and aroma of sesame leaf tea, and when it is performed at the temperature and time within the above range, it is possible to manufacture sesame leaf tea with excellent taste and aroma.

According to an experimental example of the present invention, sesame leaf tea prepared with sesame leaves that were second scorched at 50 ° C after the first sprinkling was evaluated as having a good balance by harmonizing sesame leaf aroma and taste, savory aroma and taste, etc. Sesame leaf tea prepared from sesame leaves that have been scorched for the second time at 80 °C after the first sprinkling has been evaluated not only to have a savory flavor and taste, but also to be soft and easy to swallow, so you can prepare and provide various sesame leaf teas with different rusting conditions according to your preference. can

In the sesame leaf tea manufacturing method according to an embodiment of the present invention, the sesame leaf tea manufacturing method may further include the step of smoking the first scorched sesame leaf before the second salinating. By smoking the first scorched sesame leaf using an oak tree, etc., it is possible to further improve the taste and aroma of the sesame leaf by holding the green inside.

In the sesame leaf tea manufacturing method according to an embodiment of the present invention, the sesame leaf tea manufacturing method may further include the step of subdividing and packaging the second sesame leaf tea. The perilla leaves may be subdivided into tea bags of 2 g each, and may be bundled and packaged in a predetermined number.

Alternatively, the perilla leaves may be packaged and provided in the form of leaf tea.

The present invention provides perilla leaf tea prepared according to the above manufacturing method.

Sesame leaves contain twice as much iron as spinach and contain luteolin, a type of plant pigment flavonoid, to relieve inflammation in the body, anti-allergic effect, and relieve cough, runny nose, and sneezing symptoms.

In addition, the anticancer substance phytol in perilla leaves can enhance immune function by removing cancer cells and pathogenic bacteria. In addition to this, it has effects such as skin beauty and anti-aging.

Sesame leaf tea prepared according to the above manufacturing method can activate these effects, and by softening the scent and taste of sesame leaf, it can be enjoyed comfortably by men and women of all ages, and it is subdivided and packaged in the form of a tea bag, so it can be brewed and drunk easily and conveniently.

Hereinafter, to help the understanding of the present invention, examples will be described in detail. However, the following examples are merely illustrative of the contents of the present invention, and the scope of the present invention is not limited to the following examples. The embodiments of the present invention are provided to more completely explain the present invention to those of ordinary skill in the art.

<Example 1> Preparation of sesame leaf tea

Figure 2 shows the devices used in the process of manufacturing perilla leaf tea according to an embodiment of the present invention.

Referring to FIG. 2 , perilla leaves produced by house cultivation in Gujwa-eup, Jeju Island were used. The perilla leaves were first washed using a leaf washer supplied by the Rural Development Administration. Put the perilla leaves in a mesh washing box, wash them with air bubbles in the first water tank, sterilize them with electrolyzed water (difference chlorine water) in the second water tank to remove harmful bacteria, and then rinse them with cooling water in the third water tank, put them in a rotating cylinder, and drain the water. removed. Using the washing machine, 150 kg of perilla leaves per hour can be washed, sterilized and rinsed.

The washed sesame leaves were dried using hot air or a microwave drying device, and the dried sesame leaves were first and secondly seared using an irrigator to prepare sesame leaf tea, and then subdivided and packaged using a packaging machine.

<Experimental Example 1> Confirmation of moisture content of perilla leaves according to drying conditions

1. Moisture content of perilla leaves

First, in order to check the moisture content of sesame leaves, 100 g of sesame leaves were dried to measure a fixed weight that does not change any more with time.

Table 1 below shows the weight and average values of 100 g of sesame leaves after drying measured over a total of 10 times.

number of experiments Perilla leaves (100g) remaining after drying (g) One 9.7 2 11.8 3 10.5 4 12.1 5 10.2 6 9.9 7 11.1 8 10.0 9 9.1 10 9.5 Average 10.39

Referring to Table 1, when 100 g of perilla leaves were dried and the weight that did not change any longer was measured, it was found to be an average of 10.39 g, and through this, it can be confirmed that about 90% of perilla leaves are water.

2. Hot air drying

In order to set the most optimal conditions for drying sesame leaves with appropriate moisture content using hot air, wash sesame leaves at 45°C, 55°C, and 65°C, respectively, for 30 minutes, 60 minutes, 90 minutes, and 120 minutes. During hot air drying, the moisture content and the state change of the perilla leaves were confirmed.

3 and 4 show the state change and moisture content of perilla leaves according to temperature and time during hot air drying according to an experimental example of the present invention. The experiment was conducted over 3 rounds and the average thereof was shown, and the error range was ±5 g.

Referring to FIGS. 3 and 4 , it was found that the moisture content of the perilla leaves decreased as the temperature increased and the drying time increased. By confirming the change in the state of the perilla leaves and then performing cleaning, it was confirmed that the optimum state for drying the perilla leaves was when the moisture content was about 18%. Accordingly, it was confirmed that hot air drying at 65° C. for 90 minutes was most appropriate for drying with perilla leaves having a moisture content of 18%.

3. Microwave drying

In order to set the most optimal conditions for drying perilla leaves with appropriate moisture content using microwaves, the washed perilla leaves were microwave-dried at a frequency of 2.45 GHz for 5 minutes, 10 minutes, 15 minutes, and 20 minutes, respectively. Its moisture content and the state change of sesame leaves were confirmed.

5 is a view showing the change in the state of the perilla leaves and the moisture content over time during microwave drying according to an experimental example of the present invention. The experiment was conducted over 3 rounds and the average thereof was shown, and the error range was ±5 g.

Referring to FIG. 5 , it was found that the moisture content of perilla leaves decreased as the drying time increased at the same frequency. It was confirmed that sesame leaves having a moisture content (about 18%) in a state suitable for cleaning were dried for 15 minutes at a frequency of 2.45 GHz. In addition, it was confirmed that the microwave drying significantly shortened the drying time than the hot air drying.

<Experimental Example 2> Analysis of aroma and taste of sesame leaf tea according to rusting conditions

1. Perilla leaf tea aroma and taste analysis

The flavor and taste of sesame leaf tea may vary depending on the rusting conditions. To analyze this, sesame leaves washed and dried according to Example 1, sesame leaves first scorched at 65° C., after the first sprinkling, 50° C., 65° C., 80 Sesame leaf tea was prepared using sesame leaves that were secondarily scorched at ℃ and 100 ℃. After adding 2 g each of the sesame leaves to 200 g of water at 80° C. and brewing the sesame leaves, the color, aroma and taste of the sesame leaf tea were analyzed. Aroma and taste were classified into grassy scent or taste, sesame leaf scent or taste, savory scent or taste, well-balanced scent or taste, and burnt scent or taste.

6 shows the flavor and taste of sesame leaf tea prepared by condition according to an experimental example of the present invention, and the color of brewed sesame leaf tea.

Referring to FIG. 6 , sesame leaf tea brewed with sesame leaves, which was dried only after washing, was the brightest color and did not perform the cleaning process, so the original sesame leaf flavor and taste were strongest. After drying, sesame leaf tea brewed with sesame leaves that had been first seasoned at 65 ° C had a darker color than sesame leaf tea that had been dried only, and had a sesame leaf flavor and savory aroma and taste, but overall, the aroma and taste were weak.

Sesame leaf tea brewed with sesame leaves secondarily scorched at 50℃, 65℃, 80℃, and 100℃, respectively, has a richer color, richer taste and aroma, and more flavorful when corroded at 100℃. A burnt taste or aroma was felt along with the taste.

Among them, in the case of the second sprinkling at 50°C, the fragrance and taste of sesame leaves, and the savory aroma and taste were in harmony, and the balance was evaluated.

2. Preference Analysis

Sesame leaves (1) dried after washing according to Example 1 for 50 short-term tourists on Jeju Island (1), sesame leaves first scorched at 65 ° C (2), sesame leaves (3) second scorched at 50 ° C after primary sprinkling, The preference for sesame leaf tea prepared using sesame leaves (4) secondarily scorched at 65°C and sesame leaves (5) secondarily scorched at 80°C was investigated. Five males and five females were selected for each age group in their 20s, 30s, 40s, 50s, and 60s.

7 and 8 are graphs showing preference analysis results according to an experimental example of the present invention, in which FIG. 7 is a tea that suits the most palate, and FIG. 8 is a graph that analyzes the results of selecting a tea that does not fit the most palate.

7 and 8, men generally preferred cars 1, 3, and 4, and women preferred cars 1, 3, and 5. Both males and females were found to have chosen the second case the most.

In summary, sesame leaves (1) that have been washed and dried only after washing with the original flavor and flavor of sesame leaves, sesame leaves that have a good balance of taste and flavor, and sesame leaves (3) that have been scorched at 50°C and secondarily at 80°C It was confirmed that the fresh perilla leaves (5) were generally preferred.

9 is a tea bag and packaging paper packaged by subdividing perilla leaf tea prepared according to an embodiment of the present invention. The perilla leaf tea may be subdivided into 2 g and packaged in a tea bag form, and may be packaged in a pack by putting 15 of them, but is not limited thereto, and may be made in various types of packaging according to the number of tea bags.

As described above in detail a specific part of the content of the present invention, for those of ordinary skill in the art, it is clear that this specific description is only a preferred embodiment, and the scope of the present invention is not limited thereby. Do. That is, the substantial scope of the present invention is defined by the appended claims and their equivalents.

Claims (8)

drying the perilla leaves so that the moisture content in the perilla leaves is 15 to 25%;
The first step of cleaning the dried sesame leaves; and
A method of producing sesame leaf tea comprising a; second sprinkling of the first scorched sesame leaves. The method of claim 1,
The drying step is
A method for producing perilla leaf tea, characterized in that hot air drying is performed at 60 to 70° C. for 80 to 100 minutes. The method of claim 1,
The drying step is
A method for producing perilla leaf tea, characterized in that microwave drying is performed for 10 to 20 minutes at a frequency of 1 to 3 GHz. The method of claim 1,
The first cleaning step is,
A method for producing perilla leaf tea, characterized in that after spraying at 60 to 70° C. for 5 to 15 minutes, drying is performed at room temperature for 10 to 20 minutes. The method of claim 1,
The second cleaning step is,
A method for producing perilla leaf tea, characterized in that after spraying at 45 to 55° C. for 5 to 15 minutes, drying is performed at room temperature for 10 to 20 minutes. The method of claim 1,
The second cleaning step is,
A method for producing perilla leaf tea, characterized in that after spraying at 70 to 90° C. for 5 to 15 minutes, drying is performed at room temperature for 10 to 20 minutes. The method of claim 1,
The manufacturing method is
The method for producing sesame leaf tea, characterized in that it further comprises the step of smoking the first scorched sesame leaves before the second scorching. A perilla leaf tea prepared according to the method according to any one of claims 1 to 7.

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