KR20220015882A - Nine steamed nine exposure wolfberry tea and manufacturing method for the same - Google Patents

Abstract

The present invention relates to a method for processing Lycium chinense Miller fruits through a nine-steaming nine-drying process to manufacture tea whose ingredients are easily dissolved in water, and Lycium chinense Miller fruit tea manufactured thereby. According to the present invention, the method comprises the following steps: a nine-steaming nine-drying step (S10) of repeating processes of immersing Lycium chinense Miller fruits in strong alcohol having an alcohol concentration of 45 to 60%, performing steaming to evaporate the alcohol, and performing drying; a drying step (S20) of drying the nine-steamed nine-dried Lycium chinense Miller fruits to a moisture content of 9 to 12% in the sun or in a dryer; a parching step (S30) of parching the dried Lycium chinense Miller fruits for five minutes in a cast iron pot at 120℃; and an aging step (S40) of putting and aging the parched Lycium chinense Miller fruits in a jar at room temperature for six months.

Description

Gujeunggupo Goji berry tea and its manufacturing method

The present invention relates to goji berry tea and a method for manufacturing the same, and more particularly, to a method for manufacturing a tea by treating guji jasmine as a tea, and to a gugija tea prepared accordingly.

Goji berries are dried in the shade and then drunk with hot water, or dried and roasted goji berries, boiled over low heat, and filtered through a sieve.

Goji berry tea has a variety of flavors depending on what treatment is used in the drying or roasting process, for example, the method disclosed in 'Patent Document 1' or 'Patent Document 2'.

The method disclosed in 'Patent Document 1' is characterized by processing gugija with additional raw materials such as chrysanthemum chrysanthemum and gyalmyungja in order to supplement the taste and aroma. A steaming process in which 10 to 30% by weight of Goji berry, 9 to 17% by weight of ginseng, 5 to 15% by weight of ginseng, and 3 to 11% by weight of licorice are steamed with high-temperature steam at 110 to 130℃ for 20 to 30 minutes; A drying process of mixing the raw material treated in the steaming process and 10 to 30% by weight of dried sulfur, drying in a dryer at 80 to 90° C. for 20 to 30 minutes, and then drying in natural air for 10 minutes; In order to maintain the freshness of the powdered raw material in particulate form and to maintain the freshness of the powdered raw material in particulate form with a grinder so that the raw material treated in the steaming process and drying process can come out well in cold and hot water, 10 Disclosed is a method for producing Goji berry tea comprising a sterilization process of minute sterilization.

The method disclosed in 'Patent Document 2' is characterized in that it prevents the destruction of nutrients in Goji berry, and removes foreign substances such as immature granules, goji leaves, stalks, bottles, and dust by washing Goji berry, and low temperature of 40 ℃ ~ 55 ℃ After drying with a blow dryer for 72 hours to reduce the moisture content to 20% or less, stir-fry for 30 minutes with a stir-frying machine at 110°C to 115°C, and then repeat the process of cooling to room temperature 2-3 times after roasting at 18°C ~ There is disclosed a method for producing Goji berry tea by repeatedly cutting with a sharp blade while maintaining a state of 25° C. and pulverizing it into a powder of 100 - 200 mesh.

However, each of these methods of preparing Goji berry tea has its own advantages, but there is a problem in that the ability to maximize the flavor and taste of tea by dissolving the ingredients contained in Goji berry in water is somewhat inferior.

KR 10 - 0371689 B1 (2003. 1. 27.) KR 10 - 0721705 B1 (2007. 5. 18.)

The present invention has been devised to solve the above problems, and an object of the present invention is to provide a goji berry tea, in which ingredients can be easily eluted in water, and a method for manufacturing the same.

The manufacturing method of Goji berry tea according to the present invention comprises: a step of immersing Goji berry tea fruit in strong alcohol having an alcohol concentration of 45 to 60%, steaming, evaporating the alcohol, drying it, immersing it in alcohol again, and repeating the steaming process; A drying step of drying the Gujeunggupo Goji berries in sunlight or in a dryer to the extent that the Goji berries contain 9 to 12% moisture; It is technically characterized in that it consists of a roasting step of roasting the dried goji berries in a cast iron pot at 120° C. for 5 minutes and a ripening step of putting the roasted goji berries in a jar and aging them at room temperature for 6 months.

The manufacturing method of Goji berry tea according to the present invention can provide Goji berry tea having superior taste and flavor compared to general Goji berry tea.

In addition, in the method of manufacturing Goji berry tea according to the present invention, the active ingredient of Goji berry can be easily dissolved in water by adding alcohol.

1 is a flowchart of a manufacturing method of Goji berry tea according to the present invention;

1 is a flowchart of a manufacturing method of goji berry tea according to the present invention, wherein the manufacturing method of goji berry tea according to the present invention includes a gujeunggupo step of gujeunggupo goji berries (S10), and a drying step of drying the goji berry fruit (S20). ), a roasting step (S30) of peeling dried goji berries, and a ripening step (S40) of putting the roasted goji berries in a jar and ripening them.

Gujeunggupo step (S10) is a step of repeating steaming and drying Goji berry fruit 9 times, and alcohol is added so that the ingredients of Goji berry tea can be easily dissolved in water. For example, after soaking Goji berry tea fruit in strong alcohol with an alcohol concentration of 45 to 60% and steaming, the alcohol evaporates, and after drying, immersion in alcohol again and then steaming is repeated. In this process, the components of goji berries are dissolved in alcohol, and as the alcohol evaporates, the components of goji berries are transformed into a state that can be easily eluted in water. At this time, the time for immersing Goji berries in alcohol is several minutes, preferably 1 to 3 minutes. This is because, if you soak goji berries for too long, a phenomenon occurs in which the components of goji berries are eluted into alcohol, and the flavor and taste are rather deteriorated when brewed with goji berry tea. In addition, it is desirable to gradually reduce the time for immersing Goji berries in alcohol each time Gujeunggupo, that is, 9 times of steaming and drying. The reason is that each time one cycle of steaming and drying after immersing goji berries in alcohol is performed, the ingredients are transferred to a state in which they are easily eluted from the goji berries.

Alcohol may be added during the steaming process to prevent the ingredients of Goji berries from dissolving into the alcohol. That is, it is possible to prevent the components of the goji berries from escaping to the outside by putting strong alcohol in a steamer and steaming the wolfberry fruit so that alcohol vapor permeates the surface of the goji berry. At this time, it is preferable to maintain the temperature of the alcoholic beverage at around 78 ° C. and 77 to 79 ° C. so that alcohol is applied to the goji berries. Because the boiling point of alcohol is 78 ℃, if the temperature of the alcohol is around 78 ℃, the generation of water vapor is suppressed as much as possible, and only the alcohol evaporates and comes into contact with the surface of the wolfberry fruit, so that the wolfberry component can be more easily eluted into the water. because it is transformed into Alternatively, in the first half of Gujeunggupo, that is, five times steaming and drying, the goji berries are soaked in strong alcohol, steamed and dried, and in the second half, that is, the remaining four times, steamed and dried, the goji berries are steamed and dried in a strong alcohol atmosphere.

The drying step (S20) is a step of drying the Gujeunggupo Goji berries in the sun or a dryer, and it is preferable to dry the Goji berries to the extent that about 9 to 12% of moisture is contained in the Goji berries. It is undesirable to reduce the moisture too much in the drying step (S20), because the fermentation proceeds only when there is adequate moisture in the aging step (S40) in consideration of the evaporation of moisture in the subsequent roasting step (S30). , because the smell and taste are improved.

Roasting step (S30) is a step of roasting dried goji berries by heating. After heating a cast iron pot to about 120°C, put goji berries and roast them for about 5 minutes. At this time, it is possible to make the Goji berry component more easily eluted by heat and alcohol while adding the alcohol used in the gujeunggupo step (S10) with a sprayer. An appropriate amount of alcohol to be added is 1 to 2 parts by weight based on 1000 parts by weight of goji berries.

The ripening step (S40) is a step of putting the roasted goji berries in a jar and aging it for about 6 months at room temperature (15 to 25° C.). In the aging step (S40), if the air circulation is too good, the aging does not go well and if there is no air circulation at all, that is, in an anaerobic environment, the flavor and taste of Goji berry tea may deteriorate or spoilage may proceed, so proper air delivery is required. do. To this end, in the present invention, the mouth of the jar is covered with Korean paper and the jar cover is placed on it to secure ventilation. The degree of ventilation of Korean paper can be expressed in mesh (the number of meshes per square inch), and it is possible to secure adequate ventilation in the aging step (S40) at about 600 to 1500 mesh based on mulberry Korean paper. In addition, it is good to open the jar cover periodically. For the first month, it is bad for gugija tea by opening the jar cover for about 1 week and then about 1 to 2 hours at intervals of about 1 month after that to ventilate the air generated during the aging process. It can alleviate the smell.

Tables 1 and 2 below are results of a sensory test comparing Goji berry tea (Example 1) according to the present invention and general Goji berry tea (Comparative Example) in an alternative relationship. The sensory test was conducted on 31 customers who visited a cafe (Coffee Saeng) located at 91 Dowoo 8-ro, Sejong Special Self-Governing City, for two days from December 5 to 6, 2019. (very good, good, average, bad, very bad) was used. And the mean and standard deviation of each evaluation result were calculated.

In the preference evaluation, three people who did not respond to any one or more of Example 1 and Comparative Example were not reflected in the evaluation results, and the remaining response results are summarized as follows.

Goji berry tea according to the present invention (Example 1) very good good usually bad very bad Sum average Standard Deviation color 9 11 7 One 112 4.0 0.84 incense 7 12 8 One 109 3.89 0.82 taste 13 12 3 122 4.36 0.67 sign 8 12 7 One 111 3.96 0.82

Commercial A company's wolfberry tea (comparative example) very good good usually bad very bad Sum average Standard Deviation color 10 10 7 One 113 4.04 0.87 incense 5 11 10 2 103 3.68 0.85 taste 9 9 7 3 108 3.86 0.99 sign 7 11 8 2 107 3.82 0.89

According to Tables 1 and 2, it can be seen that Example 1 was slightly inferior in color, but received high evaluation in flavor and taste, and overall preference. In addition, overall, the standard deviation of Example 1 was lower than that of Comparative Example, and in particular, it was significantly lower than that of Comparative Example in taste. This means that the Goji berry tea according to the present invention has a lower quality and consumer preference deviation compared to the commercial Goji berry tea. This can be seen as suggesting that the possibility is high.

In order to add the flavor and taste of Goji berry tea according to the present invention, it may contain medicinal substances in alcohol. Based on 60 liters of alcohol with an alcohol concentration of 45 to 60%, the present inventors brewed and aged yakju with 160 g of Sukji Hwang, 80 g of cornflower oil, 60 g of mulberry bark, 60 g of texas, and 60 g of baekbokryeong, in the Gujeunggupo step (S10) and the roasting step (S30). By adding it, it was possible to improve the quality of Goji berry tea. After washing, dry the medicinal materials such as Sukji Hwang, until the water content is reduced to about 80%, put it in a jar with strong alcohol, and insert 1000 to 2000 mesh Korean paper (Korean paper used in the aging process of Goji berry tea to prevent alcohol evaporation) A finer mesh was used) and aged for about 1 year in a low-temperature environment of 10 to 15 ° C. After filtering the medicinal materials, it was further aged for about 6 months in a pot of Sokju Bay. At this time, it is effective to stir-fry Sukjihwang and Mokdanpi at 150 to 200°C for 1 to 2 minutes, and then lightly blanch cornstarch, texas, and baekbokryeong in boiling water at 100°C or steam them in a steamer and then add strong alcohol.

Table 3 below is a sensory test result of Goji berry tea (Example 2) according to the present invention treated with yakju. This sensory test was conducted on 47 customers who visited a cafe (Coffee Saeng) located at 91 Dowon 8-ro, Sejong Special Self-Governing City, for three days from December 14 to 16, 2019, and the evaluation items were evaluated at 5 points. The scale (very good, good, average, bad, very bad) is the same as in Example 1 and Comparative Example above. Again, the mean and standard deviation of each evaluation result were calculated.

Six people who did not respond to Example 2 in the preference evaluation were not reflected in the evaluation results, and the remaining response results are summarized as follows.

Goji berry tea according to the present invention (Example 2) very good good usually bad very bad Sum average Standard Deviation color 11 19 9 2 162 3.95 0.82 incense 19 12 10 173 4.22 0.81 taste 17 18 5 3 174 4.24 0.76 sign 13 18 8 2 165 4.02 0.84

Compared with Example 1 above, there was no significant difference in color, taste, and taste, but it received a fairly good evaluation for the flavor, and the standard deviation was also slightly reduced, confirming that the quality of Goji berry tea was further improved. It was identified as the cause of giving a good evaluation of the fragrance because the scent of medicinal herbs such as mulberry and Sukjihwang permeated into the tea and gave a feeling similar to oriental medicine.

In addition to this, the present inventors confirmed what effect it has to contain goji berry in yakju. Table 4 below shows the results of sensory examination by preparing Goji berry tea according to the present invention as a medicinal liquor aged by adding 80 g of Goji berry fruit to the medicinal material of Example 2. This sensory test was conducted on 37 people on December 24 and 25, 2019 at the same place, and the evaluation scale is the same as in Examples 1 and 2 above. There were no non-responders this time.

Goji berry tea according to the present invention (Example 3) very good good usually bad very bad Sum average Standard Deviation color 10 18 8 One 148 4.0 0.77. incense 19 11 7 160 4.32 0.77 taste 16 17 3 One 159 4.30 0.73 sign 18 10 8 One 156 4.2 0.87

When Example 3 was compared with Examples 1 and 2, it was found that the flavor and taste were increased, and thus, a result of high overall preference was obtained. However, when comparing Example 1 with Examples 2 and 3, it can be seen that brewing medicinal herbs in strong alcohol does not significantly affect the color. For reference, 80 g of Goji berry leaves were brewed instead of Goji berries and used as a medicinal drink, but compared to Example 3, there was no significant difference in color or taste and slightly better flavor, but sensory evaluation because it was regarded as a difference in preference depending on the person was not carried out.

S10 Gujeunggupo step S20 Drying step
S30 Roasting stage S40 Ripening stage

Claims (4)

Gujeunggupo step (S10) of immersing Goji berry tea fruit in strong alcohol having an alcohol concentration of 45 to 60%, steaming, evaporating the alcohol, immersing it in alcohol again, and repeating the steaming process (S10);
A drying step (S20) of drying the Gujeunggupo Goji berries to the extent that the Goji berries contain 9 to 12% moisture in the sun or in a dryer;
A roasting step (S30) of roasting the dried Goji berries for 5 minutes in a cast iron pot at 120° C. and
A method of producing Gujeunggupo Goji berry tea comprising the ripening step (S40) of putting the roasted Goji berries in a jar and aging them at room temperature for 6 months.
The method according to claim 1,
Gujeunggupo step (S10) is a method of manufacturing Gujeunggupo Goji berry tea, characterized in that each time the steaming and drying is repeated, the time for immersing the goji berries in alcohol is gradually reduced.
The method according to claim 1,
The roasting step (S30) is a manufacturing method of Gujeunggupo Goji berry tea, characterized in that it is a roasting step while adding 1 to 2 parts by weight of the alcohol used in the Gujeunggupo step (S10) to 1000 parts by weight of the goji berries.
Gujeunggupo Goji berry tea manufactured by the method according to any one of claims 1 to 3.

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