KR20210132871A - Pine needle fermentation aging tea and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a method for preparing fermented pine needle tea, and more specifically, the present invention can prepare the pine needle tea which is beneficial to the human body such as prevention and alleviation of high blood pressure, stroke, and heart disease while containing active ingredients of the pine needles and allowing users to feel the subtle scent, soft particles and flavor of the pine needles as the same are.

Description

Pine needle fermentation aging tea and manufacturing method thereof

The present invention relates to a fermented pine needle fermented tea and a method for manufacturing the same, and more specifically, to manufacturing pine needle fermented aged tea in a form in which active ingredients of pine needle itself can be effectively leached into tea by manufacturing pine needles as a tea through a specific step. it's about how

Plants emit various bactericidal substances to protect themselves, and the bactericidal substances are collectively called phytoncides. Phytoncide kills bacteria and fungi in the air and prevents pests and weeds from invading plants. It also kills all harmful human pathogens, Mycobacterium tuberculosis and Escherichia coli. Accordingly, the leaves of trees containing phytoncide have been extracted and used in a useful form for humans. Among them, especially pine trees are known to radiate 10 times stronger than ordinary trees.

Pine needles contain unique fatty acids such as linoleic acid, palmitic acid and 5-olefin acid. Including these unique substances, pine needles are known to have excellent effects on circulatory diseases such as heart disease and arteriosclerosis, as well as for the prevention of healing of various diseases. . In addition, it is effective in sterilizing salmonella bacteria, preventing food spoilage, gastrointestinal diseases, high blood pressure, stroke, neuralgia, insomnia, anemia and asthma. It also has the effect of quickly recovering from fatigue due to and minerals.

These pine needles may be prepared in the form of tea and consumed as tea, or in the form of natural products. The conventional method for manufacturing pine needles has a problem in that the original shape of the leaves is lost when manufacturing pine needles tea because the pine needles are manufactured in the form of pulverization. In addition, since the essential oil component inherent in pine needles is not removed, it has a unique astringent taste and has a limitation in that the preference is lowered.

Accordingly, the present inventors made efforts to develop a method for manufacturing pine needle tea that can remove the astringent taste inherent in pine needles and further enhance taste and flavor. The present invention was completed by confirming that the astringent taste of the fermented pine needles aged tea was eliminated and the refreshing taste and flavor of the pine needles were maintained through a manufacturing method including a ripening step and a second mindful step.

Korean Patent Registration 10-1229681 Korean Patent Publication 10-2012-0017520 Korean Patent Registration 10-1011426

In the present invention, it is an object of the present invention to provide a method for producing fermented pine needles aged tea in which the astringent taste peculiar to pine needles is removed, the taste is improved, and the aesthetics is enhanced by preventing color change.

In order to achieve the above object, 1) the step of thickening the pine needles; 2) freezing the pine needles prepared in step 1) into water containing salt, sugar, or a mixture thereof; 3) drying the pine needles obtained in step 2) in the shade and first keeping in mind; 4) fermenting the pine needles obtained in step 3); 5) second minding and shade-drying the pine needles obtained in step 4); and 6) repeating peeling and cooling of the shade-dried pine needles of step 5).

In one aspect of the present invention, the pine needles of step 1) are pine needles from which essential oil components are removed by soaking in running water for 10 to 20 days, and the thickening agent of step 1) is selected from the group consisting of mugwort, garlic, licorice and juniper. It may be thickening using one or more extracts.

In addition, the present invention provides a fermented pine needle fermented tea prepared by the above manufacturing method.

The present invention can exhibit the effect of enhancing the aesthetics by preventing color change while still allowing the taste of pine needles to taste a subtle scent and soft particles while containing the active ingredients of pine needles as they are.

1 is a flowchart of a manufacturing method of fermented pine needles aged tea.

Hereinafter, the present invention will be described in detail.

As used throughout the specification of the present invention, the term “step of (to)” or “step of” does not mean “step for”.

The present invention comprises the steps of 1) thickening pine needles; 2) freezing the pine needles prepared in step 1) into water containing salt, sugar, or a mixture thereof; 3) drying the pine needles obtained in step 2) in the shade and first keeping in mind; 4) fermenting the pine needles obtained in step 3); 5) second minding and shade-drying the pine needles obtained in step 4); And 6) repeating the steps of peeling and cooling the pine needles, which have been kept in mind and shade-dried in step 5); relates to a method for manufacturing fermented pine needles, including a tea production method.

In addition, the present invention relates to fermented pine needle fermented tea prepared by the above method.

The pine needles are collected from pine trees and then transferred to a treatment facility for processing. If the collected pine needles are stored at room temperature for more than 48 hours, the pine scent and moisture will be blown away, so it may be desirable to start processing within 48 hours at the latest. In addition, it is preferable to remove at least 1 cm or more of the thin tip of the pine needle branch. When removing the branches of pine needles, the essential oil component of pine needles can be removed, which can reduce the astringent taste.

Step 1) is a step of thickening the pine needles, and the thickening may include thickening the pine needles for 1 minute to 7 minutes, and more specifically, thickening the pine needles for 3 minutes to 4 minutes. In the case of the thickening step, it is possible to sterilize the pine needles while maintaining the original color of the pine needle flower by inhibiting the activity of the enzyme and stopping the fermentation by the enzyme. In the steaming stage, hot water can be used, and by adding mugwort, whole garlic and licorice, you can feel the deep taste of pine needles tea, and the taste and flavor of the tea can be maintained better.

Step 2) is a step of freezing the thickened pine needles in water containing salt, sugar or a mixture thereof, specifically, based on 100 parts by weight of water, 0.005 to 0.01 parts by weight of salt, and 0.005 to 0.01 parts by weight of sugar. It may be frozen by adding pine needles. Remaining essential oil components of pine needles can be removed through the freezing step. In addition, the temperature of the freezing chamber is preferably −0.1° C. to −0.5° C., but is not limited thereto.

Step 3) is a step of drying the pine needles in the shade and first minding them. After washing the pine needles and tapping them with a rubber mallet, the shade drying can be performed for 2 to 6 hours, more specifically 3 to 4 hours after the first note. If you keep in mind, you can make a cut on the surface of the pine needles so that the components of the pine needles can easily come out when fused with the decoction. In addition, it is possible to maintain the shape of the pine needles through mindfulness. The mindfulness method may be performed by an appropriate method according to the level of ordinary skill in the art. In addition, it is possible to properly adjust the strength and time of minding to prevent crumbling when minding to obtain clear and fine tea water during the tea rain forest of the finished pine needle fermentation and aging tea. In addition, the shade can be naturally shaded in a well-ventilated room, and artificially dried using a dryer or ventilation device.

Step 4) is a step of fermenting and maturing the primary pine needles and shade-dried pine needles. Specifically, it may be a step of natural fermentation by spreading a cozi on a straw cushion, covering a cotton cloth, and placing pine needles on it. In the case of fermenting the pine needles, the active ingredients of the pine needles can be extracted, and the astringent taste of the pine needles can be removed by reliably removing the remaining essential oil components.

In addition, the fermentation and aging is preferably carried out at a temperature of 40 to 70 ℃, specifically, it is more preferably carried out at a temperature of 60 to 70 ℃, but is not limited thereto. In addition, the fermentation and aging is preferably performed for 8 hours to 15 hours, and specifically, it is more preferable to ferment for 10 hours to 12 hours, but is not limited thereto.

Step 5) is a step of second fermenting and drying the fermented and aged pine needles in the shade, and may be performed in the same manner as in step 3).

Step 6) is a step of repeating the roasting and cooling process for the pine needles obtained in step 5), and immediately after taking out the fermented and ripened pine needles in step 4), a temperature of 20 to 80 ° C. As a temperature of 40 to 80 ℃, more specifically, at a temperature of 60 to 70 ℃, while keeping in mind, it may be to repeat the boiling and cooling. The roasting and cooling may be preferably repeated 2 to 10 times, specifically 4 to 10 times, in terms of enhancing the preference for fermented and aged pine needles tea.

In addition, it may further include the step of confinement after roasting and cooling. Scent confinement is to keep the fermented pine needles fermented tea flavor stronger by covering the cotton cloth on the roasting pan and keeping it for 2-3 hours after roasting and cooling.

In one aspect of the present invention, the pine needles of step 1) are pine needles from which essential oil components are removed by soaking in running water for 10 to 20 days, and the thickening agent of step 1) is selected from the group consisting of mugwort, garlic, licorice and juniper. It may be thickening using one or more extracts. In the present invention, the essential oil component is removed in two or more steps to reduce the astringent taste of the pine needles, and the essential oil component can be primarily removed by soaking it in running water for 10 to 20 days before thickening in step 1). In addition, excellent taste can be achieved by secondly removing the essential oil component as in step 2) after steaming.

In addition, in the present invention, it can be thickened through water that has been decoctioned for 3 to 4 hours, including mugwort, garlic, licorice and juniper. By including mugwort, garlic, licorice and juniper, bitterness can be removed in addition to astringency.

In conclusion, the fermented aged tea of pine needles prepared according to the method of the present invention loses the inherent astringent taste of pine needles, can feel the subtle aroma and taste of pine needles itself, and can give aesthetic satisfaction to consumers by maintaining the color.

Hereinafter, the present invention will be described in detail by way of Examples and Experimental Examples.

However, the following Examples and Experimental Examples only illustrate the present invention, and the content of the present invention is not limited to the following Examples and Experimental Examples.

<Example 1> Preparation of fermented pine needle fermented tea

<1-1> Preparation of raw materials

The pine needles were collected and the pine needle supports were removed.

<1-2> Removal of essential oil components

The pine needles with the base removed were placed in a mesh and soaked in running water for 10 to 15 days to remove essential oil components.

<1-3> pine needles

The pine needles from which the essential oil components were removed were washed in running water and washed thoroughly. Then, 10 g of dried mugwort, 2 to 4 cloves of whole garlic, and 3 to 4 pieces of licorice were included and steamed for 3 to 4 minutes in water (hot water) decoctioned for 3 to 4 hours.

<1-4> Secondary removal of essential oil components

In 2L of water containing 0.1 g of king salt and 0.1 g of white sugar, boiled pine needles were put, covered with natural Korean paper, and then frozen in the freezer until the thin ice was slightly frozen.

<1-5> 1st mind and shade

After washing the pine needles from which the essential oil has been completely removed, tap them with a rubber mallet to give the first attention, and then dry them in the shade for 3 to 4 hours.

<1-6> Fermentation

Lay the cotton furoshiki on the straw cushion and spread the cozi thinly, and then lay out the pine needles in the shade in the above example <1-5>. naturally fermented.

<1-7> Second mind and shade

The pine needles fermented in Example <1-6> were lightly tapped with a rubber mallet to give the second attention, and then dried in the shade for 3 to 4 hours.

<1-8> Roasting and cooling

The pine needles prepared in Example <1-7> were removed by repeating roasting and cooling at 60-70 ° C., covered with cotton cloth on the roasting pan with the fire turned off, and incense confinement for 2-3 hours. A fermented pine needle fermented tea was prepared.

<Comparative Example 1> Preparation of fermented pine needle fermented tea without removing essential oil components

A fermented pine needle fermented aged tea was prepared according to the preparation method of <Example 1>, except that the steps of Example <1-2> and Example <1-4> were not performed.

<Comparative Example 2> Manufacture of fermented pine needle fermented tea with different steaming process

In Example 　 <1-3>, a fermented pine needle fermented tea was prepared according to the manufacturing method of <Example 1>, except that the dried mugwort, whole garlic, and licorice were not added.

<Comparative Example 3> Manufacture of fermented pine needle fermented tea with only the first consideration

A fermented pine needle fermented tea was prepared according to the preparation method of <Example 1>, except for the second consideration in the step <1-7> of Example <1-7>.

<Experimental Example 1> Sensory evaluation

Sensory evaluation was performed on the fermented pine needle fermented tea of <Example 1> and the fermented pine needle fermented tea prepared by the manufacturing method of <Comparative Example 1> to <Comparative Example 3> prepared by the method according to the present invention.

Specifically, the sensory evaluation was conducted without adding the fermented pine needle fermented tea of <Example 1> prepared by the present invention and the fermented pine needle fermented aged tea of <Comparative Example 1> prepared without removing the essential oil component of pine needles, mugwort, whole garlic and licorice. 10 g of each of the tea samples prepared to examine the color, taste, aroma, and overall preference for the increased fermented pine needle fermented tea of <Comparative Example 2> and the fermented pine needle fermented aged tea of <Comparative Example 3> in which only the first consideration was performed The taste, aroma, color, and overall preference of tea were evaluated after 30 seconds after taking hot water at 85°C.

The taste, aroma, color and overall palatability of tea were used by 30 well-trained professional sensory test personnel, and were very good (5), good (4), average (3), not good (2), and very bad ( After evaluating in 5 steps as 1), the average score was judged, and the results are shown in [Table 1].

The judging criteria are as follows.

Very good: 4.6-5.0 points;

Good: 3.6-4.5 points;

Moderate: 2.7-3.5 points;

Not good: 1.5-2.6 points; and

Very bad: 0-1.4 points.

No. color taste incense Comprehensive symbology sense of organization Example 1 4.8 4.5 4.6 4.8 4.5 Comparative Example 1 3.3 3.2 3.7 3.6 3.9 Comparative Example 2 4.1 3.9 3.8 3.9 3.7 Comparative Example 3 3.5 3.6 3.7 3.6 3.8

As a result, as shown in Table 1, the fermented and aged pine needles fermented tea of <Example 1> in which pine needles were fermented and aged according to the manufacturing method of the present invention was higher than that of the fermented and aged pine needles prepared in <Comparative Example 1> to <Comparative Example 3>. It was confirmed that the overall taste, including taste, aroma, and color, was remarkably excellent, as it was able to brew better, to feel the deep taste, and to maintain the taste and aroma of tea water better.

Therefore, through the above results, it was confirmed that in the case of fermented and aged pine needles tea prepared according to the manufacturing method of the present invention, it was better than the manufacturing method of general fermented and aged pine needles tea, and the unique astringent taste of pine needles was lost and the flavor was higher. .

Claims (3)

1) thickening the pine needles;
2) freezing the pine needles prepared in step 1) into water containing salt, sugar, or a mixture thereof;
3) drying the pine needles prepared in step 2) in the shade and first keeping in mind;
4) fermenting the pine needles obtained in step 3);
5) second minding and shade drying the pine needles obtained in step 4); and
6) Repeating the peeling and cooling of the shade-dried pine needles of step 5); a method for producing fermented pine needles aged tea comprising a.
According to claim 1,
The pine needles of step 1) are pine needles from which essential oil components have been removed by soaking them in running water for 10 to 20 days, and the thickening agent of step 1) uses one or more extracts selected from the group consisting of mugwort, garlic, licorice and juniper. A method for manufacturing fermented pine needles aged tea, which is to be thickened by
A fermented pine needle fermented tea prepared by the method of claim 1 or 2.

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