KR20220134736A - Method of processing for grain tea - Google Patents

Abstract

Provided is a method of processing grain tea. The method includes the steps of: dry washing whole grains; warming and aging until a browning reaction sufficiently proceeds in the whole grains, while repeatedly adding alcohol to the washed whole grains; roasting the aged whole grains; and dry washing the roasted whole grains. Therefore, clear and transparent tea is extracted while brewing whole grains rich in nutrients quickly.

Description

Processing method of grain tea

The present invention relates to a processing method of grain tea, and more particularly, grains (hereinafter referred to as 'whole grains') in an unpolished state with outer and inner hulls present are clear and fermented like conventional leached tea. It relates to a processing method of grain tea, which is processed into tea from which transparent tea is extracted (hereinafter referred to as 'grain tea').

It is known that whole grains are better for the body because the outer and inner hulls of grains contain very rich nutrients.

However, some skins of whole grains are inedible, so if you want to use all of these skins, it is best to use them as leaching tea.

However, since whole grains with hulls or hulls are present, the contents do not come out as quickly as in conventional leached tea. There is a downside to falling.

Therefore, there is a need for a new processing method capable of producing nutrient-rich whole grains as grain tea from which clear and transparent tea is extracted while the contents are rapidly brewed like conventional leached tea.

The technical problem to be solved by the present invention is to dry the whole grains, add alcohol repeatedly to the washed whole grains, keep the whole grains warm and mature until the browning reaction proceeds sufficiently, and then, the aging process. By roasting the roasted whole grains and drying the roasted whole grains to produce grain tea, whole grains rich in nutrients can be produced as grain teas with clear and transparent tea extracted while the contents are rapidly brewed like conventional leached teas, It is to provide a processing method of grain tea.

The technical problems of the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned will be clearly understood by those skilled in the art from the following description.

In order to solve the above-mentioned technical problems, a method of processing grain tea according to an embodiment of the present invention includes the steps of dry washing whole grains, adding alcohol to the washed whole grains repeatedly, and adding alcohol to the whole grains. It includes the steps of heat-retaining aging until the browning reaction proceeds sufficiently, roasting the aged whole grains, and dry washing the roasted whole grains.

According to the present invention as described above, after the whole grains are dry washed, alcohol is repeatedly added to the washed whole grains, and the whole grains are kept warm and aged until the browning reaction proceeds sufficiently, and then the aged barrels By roasting grains and dry washing the roasted whole grains to produce grain tea, nutrient-rich whole grains can be produced as grain teas with clear and transparent tea extracted while the contents are rapidly brewed like conventional leached teas. .

1 is a flowchart showing a schematic flow of a processing method of grain tea according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. Advantages and features of the present invention and methods of achieving them will become apparent with reference to the embodiments described below in detail in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments published below, but can be implemented in various different forms, and only these embodiments complete the publication of the present invention, and common knowledge in the art to which the present invention pertains It is provided to fully inform those who have the scope of the invention, and the present invention is only defined by the scope of the claims. Like reference numerals refer to like elements throughout.

Unless otherwise defined, all terms (including technical and scientific terms) used herein may be used with the meaning commonly understood by those of ordinary skill in the art to which the present invention belongs. In addition, terms defined in a commonly used dictionary are not to be interpreted ideally or excessively unless clearly defined in particular.

The terminology used herein is for the purpose of describing the embodiments and is not intended to limit the present invention. In this specification, the singular also includes the plural, unless specifically stated otherwise in the phrase. As used herein, “comprises” and/or “comprising” does not exclude the presence or addition of one or more other components in addition to the stated components.

Hereinafter, a method of processing grain tea according to an embodiment of the present invention will be described with reference to the drawings.

Referring to Figure 1, a schematic flow of the processing method of grain tea according to an embodiment of the present invention is shown.

First, the dry washing of whole grains (S100) may be performed.

The whole grains include unpolished rice, brown rice, barley, wheat, rye, buckwheat, corn, sorghum, oats, millet, blood, barley, millet, soybean, red bean, sesame, mung bean, peanut, almond, hazelnut, It refers to all kinds of grains consisting of whole grains, such as pine nuts, coffee beans, cacao beans, chickpeas, lentils, cacao nibs, amaranth, quinoa, and various kinds of seeds.

As for the whole grains, it is preferable to preferentially use eco-friendly whole grains grown organically or without pesticides, and to use whole grains grown by general farming methods after sufficiently confirming the safety.

After removing various foreign substances mixed in the process of harvesting and drying the whole grains by sieving, etc., in order to prevent loss of water-soluble useful components present in the whole grains, it can be washed cleanly with dry rather than wet. have.

Next, while repeatedly adding alcohol to the washed whole grains, a step (S200) of warming and aging the whole grains until the browning reaction proceeds sufficiently may be performed.

In general, since whole grains are difficult to extract by the leaching method, the dry washed whole grains are repeatedly added to the washed whole grains in order to produce a grain tea from which clear and transparent tea is extracted while the contents are rapidly brewed like conventional leached tea. While adding alcohol, the whole grains can be aged by keeping warm until the browning reaction proceeds sufficiently.

After adding alcohol to the dry-washed whole grains, they can be aged using a thermostat maintaining a constant temperature, such as a cooker, steamer, or thermostat.

Depending on the type of dry-washed whole grains and the type and amount of alcohol to be added, the aging method, temperature and time may be differentially applied for aging.

The alcohol added to the dry-washed whole grains refers to all kinds of alcohol defined in advance, such as brewed liquor (fermented liquor), distilled liquor, and hybrid liquor.

When alcohol is repeatedly added to the dry-washed whole grains, only one type of alcohol may be repeatedly added, several types of alcohol may be mixed and added repeatedly, or several types of alcohol may be added sequentially.

While repeatedly adding alcohol to the washed whole grains, various solvents (water, alcohol, vinegar, etc.) By adding the extract or pulverized powder together, it is possible to produce various kinds of grain tea with differentiated taste and aroma.

While repeatedly adding alcohol to the washed whole grains, in the step of thermally aging the whole grains until the browning reaction sufficiently proceeds (S200), the whole grains are heated and aged until the browning reaction is sufficiently progressed, whereby the aging process is performed. In the next step (S300) of roasting the roasted whole grains, the extraction efficiency is high even without strong roasting, and since it can be processed into leaching tea with sufficient taste and flavor, carbonization and destruction of nutrients that occur when roasting at high temperatures are significantly reduced. can be prevented

In the process of heating and aging the whole grains until the browning reaction is sufficiently progressed, the extraction efficiency of the whole grains is increased, the taste and flavor are improved, and the effect of sterilizing the dry washed whole grains can be obtained.

Since most of the whole grains do not have sufficient contents within a short period of time just by roasting, in order to process the whole grains into a grain tea in which the contents are rapidly brewed and clear and transparent tea is extracted like the conventional leaching tea, the washed barrels While repeatedly adding alcohol to the grains, it is absolutely necessary to heat and ripen the whole grains until the browning reaction proceeds sufficiently.

Subsequently, the step (S300) of roasting the aged whole grains may be performed.

By roasting the aged whole grains using a roaster, roaster, oven, etc., the aged whole grains can be processed into grain teas in which the contents are rapidly brewed and clear and transparent tea is extracted like conventional leached tea.

When roasting the aged whole grains, the roasting method, temperature, and time are differentially applied according to the type and moisture content of the aged whole grains, and the surface of the aged whole grains is damaged due to internal expansion during the roasting process. Be careful not to explode.

In addition, when roasting the aged whole grains, the aged whole grains are roasted until the moisture content of the aged whole grains reaches the lowest level, and the contents of the aged whole grains are rapidly brewed like conventional leached tea, and clear and transparent tea is extracted. It can be processed into tea.

Finally, the dry washing of the roasted whole grains (S400) may be performed.

The roasted whole grains are sieved with a vibrating sieve, etc. to remove the crumbs generated in the roasting step (S300) of the aged whole grains, and then thoroughly washed with a dry washer, etc. to obtain a clear and transparent tea without residue Extractable grain tea can be produced.

After the dry washing step (S400) of the roasted whole grains, the roasted whole grains are raw or pulverized and packaged in a tea bag for tea extraction in a certain amount, so that they can be commercialized like conventional leached tea.

In the above embodiment, after washing the whole grains dry, alcohol is repeatedly added to the washed whole grains, and the whole grains are kept warm and aged until the browning reaction is sufficiently progressed, and then the aged whole grains are roasted. It can be seen that, by dry washing the roasted whole grains to produce grain tea, whole grains rich in nutrients can be produced as grain tea from which clear and transparent tea is extracted while the contents are rapidly brewed like conventional leached tea.

Although embodiments of the present invention have been described above with reference to the accompanying drawings, those of ordinary skill in the art to which the present invention pertains can realize that the present invention can be embodied in other specific forms without changing the technical spirit or essential features. you will be able to understand Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive.

Claims (4)

dry washing the whole grain;
repeatedly adding alcohol to the washed whole grains while keeping the whole grains warm and aged until the browning reaction is sufficiently progressed;
roasting the aged whole grain; and
Drying the roasted whole grains; Containing, a method of processing grain tea. The method according to claim 1,
In the dry washing of the whole grains, the whole grains are unpolished rice, brown rice, barley, wheat, rye, buckwheat, corn, sorghum, oats, millet, blood, barley radish, millet, soybean, red bean , Sesame seeds, mung beans, peanuts, almonds, hazelnuts, pine nuts, coffee beans, cacao beans, chickpeas, lentils, cacao nibs, amaranth, quinoa, various kinds of seeds, etc. A processing method of grain tea. The method according to claim 1,
In the step of repeatedly adding alcohol to the washed whole grains while keeping the whole grains warm and aged until the browning reaction proceeds sufficiently, the alcohol is all kinds of alcohol defined in advance, such as brewed (fermented liquor), distilled liquor, and hybrid liquor. A method of processing grain tea comprising a. The method according to claim 1,
Spices (mustard, cinnamon, lemon, myrrh, vanilla, Bongchul, saffron, Summac, ginger , Anise, Arwi, Allspice, Turmeric, Laurel, Nutmeg, Clove, Excess, Chopi, Cardamom, Kaffir lime, Caraway, Curry, Cumin, Cubeb, Tamarind, Octagonal, Pilbal, Fenugreek, Sancho, fennel, pepper, etc.) and mushrooms (matsutake mushroom, shiitake mushroom, oyster mushroom, enoki mushroom, neungi mushroom, matsutake mushroom, shiitake mushroom, roe deer oyster mushroom, cordyceps mushroom, wood ear mushroom, reishi mushroom, shanghai mushroom, shiitake mushroom, oyster mushroom, Chestnut mushroom, pine pine mushroom, mulberry mushroom, hazelnut mushroom, baby mushroom, shiitake mushroom, wrinkle mushroom, oyster mushroom, yellow mackerel mushroom, morel mushroom, etc.), fruits (causal fruits such as apple, pear, loquat, and quince) and quasi-caustic fruits such as citron, grapefruit, orange, persimmon, and tangerine; core fruits such as plum, peach, cherry, apricot and date palm; strawberry, grape, cherry, gooseberry, blueberry Berry, such as bilberry, red walnut, raspberry, and blackberry, ginkgo, pasta, pine nuts, almond, hazelnut, walnut, chestnut, nut, and other nuts such as coconut), vegetables (lettuce) , leafy vegetables such as spinach, garlic, asparagus, and bamboo shoots, and root vegetables such as radish, carrot, turnip, burdock, sweet potato, hemp, lotus root, potato, ginger, cucumber, pumpkin, melon, red pepper, Vegetables such as tomatoes, corn, bell peppers, paprika, eggplant, peas, and kidney beans, and aromatic vegetables such as coriander, basil, and sesame leaves), herbs (watercress, horseradish, sage, soothing evening primrose, dandelion, amaranth) (dandruff herbs), color purslane, bijjaru, bellflower birch root, cheonmundong, chrysanthemum perennials, chrysanthemum, chrysanthemum, lacquer sprout, elm, bellflower, bamboo shoot, purslane, mugwort, rapeseed, hyaluronidaceae, leathery greens, sedum, radish, radish ), Ubiguchi, bean leaf, sweet potato stem, taro stem, garlic stem, pumpkin leaf, bracken, bean sprouts, bean sprouts, water parsley, etc.), herbs (lavender, lemon balm, rosemary, horseradish) Lime, mint, peppermint, spearmint, bergamot, borage, savory, sage, sweet basil, angelica, oregano, chamomile, coriander, cornflower, tarragon, thyme, port marigold, fennel, hyssop, cinnamon, rose, jasmine, hibiscus, lemongrass, rosehip, etc.), edible flowers (plum, chrysanthemum, acacia, camellia, apricot, peach, begonia, pansy, rose, azalea, rapeseed, geranium, mallow, horseradish, coltsfoot, marigold , Buckwheat flower, Geummokseo, Eunmokseo, brier, chamomile, nasturtium, hibiscus, hyssop, lotus, forget-me-not, violet, etc.), tea (Gyeolmyung tea, goji tea, tangerine tea, jujube tea, perilla tea, plum tea, quince tea, chestnut tea, Fruit teas such as barley tea, hawthorn tea, apricot tea, lotus tea, oyster tea, omija tea, corn tea, citron tea, yarrow tea, ginkgo tea, grape tea, brown rice tea, walnut tea, fennel tea, persimmon leaf tea, chrysanthemum tea, green tea, Leaf teas such as Duchung tea, Loquat tea, Sambaekcho tea, Pine leaf tea, mugwort tea, Oga tea, Eureum tea, Indong tea, Azalea tea, Chopi tea, Angelica tea, Bellflower tea, Donggule tea, Matcha, Maekmundong tea, Ginger tea, Ginseng tea, Arrowroot tea Root teas, such as licorice tea, cinnamon tea, elm tea, and elm tea, as well as skin teas such as kelp tea, dandelion tea, Seokgok tea, reishi tea, eumyanggwak tea, shiitake mushroom tea, arrow tea, etc. Tea, chrysanthemum tea, cherry blossom tea, coffee, cacao, etc.), grains (rice, barley, wheat, rye, buckwheat, corn, sorghum, oats, millet, blood, barley radish, millet, soybean, red bean, sesame, Mung beans, peanuts, almonds, hazelnuts, pine nuts, coffee beans, cacao beans, chickpeas, lentils, cacao nibs, amaranth, quinoa, and various kinds of seeds) and medicinal substances (cinnamon, ginseng, husk) Barks such as , Duchung, Ogaffae, Hwangbaek, Mokdanpi, phalangeal skin, Whiteseonpi, and dermis, Gudeung, Seokgok, Danhyang, Swaeyang, Sirloin, Yukjongyong, Moktong, Juknyeo, Somok, Aloes, etc. , Ganghwal, Hyangbuja, Okjuk, Goryanggang, Hyeonsamneung, Woojeol, Rhubarb, Hwangryeon, Jimo, hair root, Hwangjeong, Creation, Banha, Sanyak, Cheongung, Baek class, Ginger, Cheonnamseong, Baekchul, Roots such as seokchangpo, cheonma, lily, horseback riding, taeksa, and ahchul, and rhizomes such as damjubeop, bipayeop, ayeop, arborvitae, sangyeop, perilla, etc. Leaves such as gohwa, safflower, wonhwa, chrysanthemum, hagocho, clove, safflower, pohwang, and petals such as gwakhyang, hyeonggae, yinyanggwak, ephedra, mint, injinho, and presbytery, frankincense, songhyang, gluttonous, obaeja, shinguk, Fruits such as myrrh, benzoin, awi, and ada, as well as gwipan, ungdam, seokgyeolmyung, antler, haegushin, seomsu, mangchung, hogol, glue, moryeo, musk, nutmegak, banmo, seogak, yeonyeonhyang, baekgangjam, toeolgap, ox Sesame seeds and ginseng, Gosam, Pageukcheon, Gwalugeun, Shiho, Hyeonsam, Gilgyeong, Dansam, Hongadaegeuk, Angelica, Wooseul, Hwanggi, Turmeric, Wonji, Ginseng, Jageun, Mokhyang, Jawon, Jeokjak, White rice, Jeonho, Jiyu, Earl, Herbs such as Chihwang, Jingyo, Sandeun, Bangpung, Cheonmundong, Western ginseng, Baekbu, Choodu, Sokdan, Baekji, Hasuo, Oyak, Samchil, Red ginseng, Dangsam, Seshin, Golden, Maekmundong, Gwangbangi, Yongdam, etc. , Daebok skin, Gwaru, Bokbunja, Jujube, Gogak, Four Gentleman, Maduryeong, Goji, Casualty, Manhyeongja, Gulberry, Hawthorn, Malt, Mokgwa, Sansuyu, Schisandra, Baekdugu, Sanchija, Ohsuyu, Octagonal Fennel, Seokryeonja, Longanyuk, Pilbal, tense, ally, hocho, traveler, ikjiin, flower, yeonkyo, perilla, fennel, oyster, changja, chungwija, cheonryeonja, etc. Byeolja, betel nut, Geomsil, encyclopedia, sanjoin, gyeonwooja, baekpyeondu, songjain, gyeomyeongja, bogolji, amain, damdusi, livestock, yukdugu, satungjae, fado, uiin, doin, tosaja, chaja, donggwaja, passerby, Animals such as cheongeumja, majain, fenugreek, and fenugreek, as well as minerals such as nogamseok, injection, keel, large magnet, talc, uyeoryang, mangcho, gypsum, jeokseokji, and alum, and thunderbolt, bokryeong, cordyceps, jeoryeong, haeincho etc.), etc. with various solvents (water, alcohol, vinegar, etc.) , processing method of grain tea.

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