KR20240052509A - Method for manufacturing of jujube tea, and the jujube tea by the method - Google Patents

Abstract

The present invention relates to a method for producing jujube tea and jujube tea produced by the production method.
Specifically, in producing jujube tea using jujube, it relates to a method of producing jujube tea by further mixing brown sugar and dried stevia, and to jujube tea produced by the above production method.

Description

Jujube tea manufacturing method and jujube tea manufactured by the above manufacturing method {METHOD FOR MANUFACTURING OF JUJUBE TEA, AND THE JUJUBE TEA BY THE METHOD}

The present invention relates to a method for producing jujube tea and jujube tea produced by the method.

Specifically, in producing jujube tea using jujube, it relates to a method of producing jujube tea by further mixing brown sugar and dried stevia, and to jujube tea produced by the above production method.

Jujube is a health food and has been rich in nutrients since ancient times, so it is considered an indispensable ingredient along with licorice in the field of oriental medicine.

Jujube basically contains a lot of carbohydrates and ascorbic acid, and medicinal ingredients include various sterols, alkaloids, saponins, vitamins, organic acids, and amino acids. It is being reported.

Accordingly, jujube is widely used in the pharmaceutical industry as a laxative, diuretic, tonic, choleretic, tonic, stamina recovery, expectorant, anti-inflammatory, etc.

Recently, with the opening of agricultural product imports, jujube has been in the spotlight as an alternative crop to apples and grapes, whose markets are being eaten up by imported fruits. As it has been promoted as a high-income fruit tree, its cultivation area and yield are gradually increasing, and in recent years, it has been used as a fresh fruit. It is bred and cultivated for large fruits and excellent quality.

However, due to the short harvest period of jujubes of about 10 days, some of them are consumed only in the form of fresh fruits during this period, but their storage is not good, so most of them are distributed and consumed in the form of dried fruits. The reason for this poor storage is that they are consumed during the storage period. This is because the flesh softens easily. The main cause of this is a substance called PG (polygalacturonase), which is known as a softening enzyme and has been the subject of much research for a long time. This decomposes pectin, which makes up the middle lamella of the cell wall, into low-molecular-weight polyurethane. It is known that it liberates polyuronide, resulting in softening of jujubes.

Therefore, in order to consume jujubes all year round, which have a short harvest season and are difficult to store, the development of storage technology is necessary, but the development of processing technologies that allow jujubes to be consumed for a long time is also inevitably required.

In relation to this jujube processing technology, jujube has a strong sweetness, contains about 10% to 42% of soluble sugars, and contains various other flavor components, so it is widely used as jujube tea.

Conventional jujube tea was prepared by washing dried jujubes and boiling the washed jujubes in boiling water at 100°C to release the juice. However, jujube tea produced using this method has a problem in that the useful components of the jujube are not sufficiently extracted, and there is the inconvenience of having to boil the jujube each time it is drunk.

Of course, the water in which jujube tea was boiled can be cooled and stored, but in this case, it spoils easily, deteriorates the taste, and often causes diseases such as food poisoning.

In addition, in order to drink it, it was cumbersome to boil the jujube and add additives every time, making it impossible to use it for entertaining guests at home or at work. For example, it has the disadvantage of requiring storage space to store a large amount of dried jujube, and having to wash and boil them individually each time they are consumed.

As a technology for producing jujube tea, Patent Publication No. 10-2020-0137842 describes a jujube tea production method and the jujube tea produced thereby.

The above technology is based on jujube, which is known to be very beneficial to health, and maintains the beneficial ingredients of jujube while adding additional natural functional ingredients that are in harmony with the beneficial ingredients of jujube to increase the pharmacological effect, and can be used by anyone, regardless of age or gender. It relates to a method for producing jujube tea that can be easily consumed and the jujube tea produced thereby.

According to this, a jujube washing step of washing jujubes; A jujube concentrate preparation step of preparing jujube concentrate using the washed jujube; A jujube-schisandra syrup preparation step of preparing jujube-schisandra syrup by mixing the prepared jujube concentrate and Schisandra chinensis and boiling and simmering them; A quick freezing step of quickly freezing and drying the prepared jujube-schisandra syrup; and a jujube tea completion step of completing the jujube tea by pulverizing the freeze-dried jujube-schisandra freeze-dried product into powder. A jujube tea manufacturing method and a jujube tea produced thereby are provided.

In addition, Registered Patent Publication No. 10-0852293 describes a method for producing jujube tea and jujube tea using the above production method.

In the above technology, the method of manufacturing jujube tea includes a washing step of removing dust or dirt from the jujube by washing with water, a seed removal step of removing seeds from the jujube that has gone through the washing step, and the seed removal step. It consists of a baking step of placing the rough jujubes in an oven and heating them, a drying step of drying the jujubes that have gone through the baking step so that the contents harden, and a pulverizing step of pulverizing the jujubes that have gone through the drying step, and a tea bag after the pulverizing step. Additional manufacturing steps may be added, and the jujube tea according to the above technology is manufactured by the above manufacturing method, and is composed of finely pulverized state, or the pulverized jujube is placed in a tea bag and then finished, and is pulverized in hot water. It is convenient to quickly make jujube tea because it can be consumed immediately by simply adding jujubes or tea bags. A method of manufacturing jujube tea configured to be stored in a crushed state or a tea bag, and jujube tea using the above manufacturing method are described.

Additionally, Patent Publication No. 10-2002-0093666 describes a method for producing jujube tea.

The above technology is a method of manufacturing jujube tea for the purpose of improving the health of the drinker by doubling the medicinal effect by adding a certain amount of ginger and licorice to jujube in the ingredients section and making it in a formalized way. The container contains 5 liters of water, 1 kg of jujube, and ginger. Add 150g and 100g of licorice and boil over high heat for 30 minutes. Then, remove the jujube, ginger, and licorice from the container and crush only the jujube to make a solid.

According to this, put the solids made from crushed jujubes in an existing boiling container, boil over medium heat for 1 hour, and boil over low heat until the liquid in the container is reduced to 3 liters. The finished jujube tea can be easily consumed by refrigerating at 10℃ or below. It can provide health benefits.

Additionally, Patent Publication No. 10-2020-0082556 describes a method for producing healthy jujube tea containing pear and ginger extract.

The above technology relates to a method of manufacturing healthy jujube tea containing pear and ginger extracts. The excessive sweetness of the pear drink and the excessive spiciness of the ginger are alleviated through the jujube, and the harshness of the jujube tea is alleviated through the pear and ginger. This is about the manufacturing method of healthy jujube tea. The above technique for this is: i) boiling dried jujubes in water, straining over low heat, cooling, rubbing through a sieve to release the juice;, ii) soaking the pear flesh in water, sifting over low heat, cooling, rubbing through a sieve to release the pulp; Step of extracting the juice;, iii) Step of boiling the peeled ginger in water, simmering over low heat, and straining only the juice; and iv) mixing the juice of steps i) and ii) with the juice of step iii), adding water again, and boiling to adjust the concentration.

Public Patent Publication No. 10-2020-0137842 (2020.12.09.) Registered Patent Publication No. 10-0852293 (announced on August 14, 2008) Public Patent Publication No. 10-2002-0093666 (December 16, 2002) Public Patent Publication No. 10-2020-0082556 (2020.07.08.)

The purpose of the present invention is to provide a method for producing jujube tea by further mixing brown sugar and dried stevia in the production of jujube tea using jujubes, and to provide jujube tea produced by the above production method.

The method for producing jujube tea according to the present invention, which was devised to achieve the above-mentioned purpose, includes jujube; Purified water; brown sugar; A method for producing jujube tea using dried stevia,

A first step of preparing ingredients; A second step of washing jujubes among the ingredients prepared in the first step; A third step of separating jujube seeds from the jujube washed through the second step; A fourth step of crushing the jujube kernels from which the jujube seeds were separated through the third step; A fifth step of boiling the jujube kernels pulverized through the fourth step for 4 hours; A sixth step of removing and filtering the jujube kernels when the fifth step is completed; As the sixth step is performed, a seventh step of mixing the brown sugar and dried stevia prepared in the material preparation step with only the liquid remaining and boiling for another 30 minutes; And when the seventh step is completed, an eighth step of packaging the product in a sterilized container according to a predetermined capacity.

At this time, the ingredients of the first step are jujubes, purified water, brown sugar, and dried stevia. Jujubes, brown sugar, and purified water are prepared in a ratio of 1:1:8, respectively, and the dried stevia is mixed with brown sugar in a weight ratio of 100 parts by weight. It is characterized by preparing 1 part by weight as a standard.

According to the method for producing jujube tea according to the present invention, it has the advantage of providing jujube tea with increased taste by further mixing brown sugar and dried stevia.

Figure 1 shows a flow chart of the jujube tea manufacturing method according to the present invention.

Terms or words used in this specification and claims should not be construed as limited to their ordinary or dictionary meanings, and the inventor may appropriately define the concept of terms in order to explain his or her invention in the best way. It must be interpreted as meaning and concept consistent with the technical idea of the present invention based on principles.

Therefore, the embodiments described in this specification and the configurations shown in the drawings are only the most preferred embodiments of the present invention and do not represent the entire technical idea of the present invention, and various equivalents can be substituted for them at the time of filing the present application. It should be understood that there may be variations.

Hereinafter, before explaining with reference to the drawings, matters that are not necessary to reveal the gist of the present invention, that is, known configurations that can be easily added by a person skilled in the art, are not shown or described in detail. Let's keep it clear.

The present invention relates to a method for producing jujube tea and jujube tea produced by the method.

Specifically, in producing jujube tea using jujube, it relates to a method of producing jujube tea by further mixing brown sugar and dried stevia, and to jujube tea produced by the above production method.

Figure 1 shows a flow chart of the jujube tea manufacturing method according to the present invention.

The jujube tea manufacturing method of the present invention according to Figure 1 of the attached drawings includes a) material preparation step; B) Jujube washing step; c) Jujube seed separation step; d) Jujube crushing step; E) Boiling step; b) Solid walking stage; G) Mixing and rehashing step; and h) packaging step.

A) Material preparation stage

The material preparation step is to prepare jujubes, purified water, brown sugar, and dried stevia as ingredients.

At this time, the content of the ingredients is prepared by preparing jujube, brown sugar, and purified water in a ratio of 1:1:8, respectively, and dry stevia is prepared in the amount of 1 part by weight based on 100 parts by weight of brown sugar. By keeping this content, the final concentration of jujube tea is 10 Brix.

B) Jujube washing step

The jujube washing step is a step of washing jujubes among the materials prepared in the material preparation step.

c) Jujube seed separation stage

The jujube seed separation step is a step of separating jujube seeds from the jujube washed through the jujube washing step.

D) Jujube crushing stage

The jujube crushing step is a step of crushing the jujube kernels from which the jujube seeds have been separated through the jujube seed separation step.

E) Boiling stage

The boiling step is a step of boiling the jujube kernels crushed through the jujube crushing step for 4 hours.

b) Solid walking stage

In the drying step, when the boiling step is completed, the jujube kernels are taken out as drying materials and filtered.

G) Mixing and reheating stage

The mixing and re-boiling step is a step of mixing the brown sugar and dried stevia prepared in the material preparation step with only the liquid remaining as the drying step is performed and boiling for an additional 30 minutes.

H) Packaging stage

The packaging step is a step of packaging the product into a sterilized container according to a set volume after the mixing and re-boiling steps are completed.

However, depending on the design conditions, in the present invention, jujube seeds can be used together to obtain more effective ingredients of the jujube and ensure that no part of the jujube is wasted, and the following process may be further included.

C-1) Step of roasting jujube seeds

The jujube seed roasting step is a step of roasting the jujube seeds separated in the jujube seed separation step at a temperature of 100°C or higher for 10 minutes.

This jujube seed roasting step is sufficient if performed after the jujube seed separation step, and may be performed separately from the above-described jujube crushing step performed after the jujube seed separation step.

However, since the liquid based on jujube seeds will be mixed in the mixing and re-boiling steps, it is sufficient if the steps are completed only before that.

C-2) Jujube seed boiling stage

The jujube seed boiling step is a step of boiling the jujube seeds roasted through the jujube seed roasting step in purified water. At this time, the amount of purified water used is 200 parts by weight based on 100 parts by weight of jujube seeds.

C-3) Jujube seed crushing stage

The jujube seed crushing step is a step of removing and pulverizing the jujube seeds when the jujube seed boiling step is completed. At this time, the size of the grinding is not limited; any indiscriminately crushed size is sufficient and there is no need to grind it finely.

C-4) Rehash stage

The re-boiling step is a step in which the jujube seeds pulverized through the jujube seed crushing step are placed in boiled purified water remaining after the jujube seeds are removed from the jujube seed boiling step and boiled again for 20 to 30 minutes.

C-5) Jujube Seed Step Steps

The jujube seed removing step is a step of filtering out the pulverized jujube seeds to obtain liquid jujube seeds once the re-boiling step is completed.

C-6) Jujube seed liquid mixing step

The jujube seed liquid mixing step is a step performed at the same time as the mixing and re-boiling step begins after the jujube seed step step is completed. When brown sugar and dried stevia are mixed in the mixing and re-boiling step, the jujube seed liquid is mixed. This is the mixing step.

At this time, the jujube seed liquid should only be used in an amount of 50 parts by weight or less based on 100 parts by weight of purified water.

At this time, when more than 50 parts by weight were used, a somewhat bitter taste appeared in the finished jujube tea.

The above description using the drawings describes only the main points of the present invention, and as various designs are possible within the technical scope, it is obvious that the present invention is not limited to the configuration of the drawings.

Claims (4)

jujube; Purified water; brown sugar; and dried stevia; a method of producing jujube tea.
A first step of preparing ingredients;
A second step of washing jujubes among the ingredients prepared in the first step;
A third step of separating jujube seeds from the jujube washed through the second step;
A fourth step of crushing the jujube kernels from which the jujube seeds were separated through the third step;
A fifth step of boiling the jujube kernels pulverized through the fourth step for 4 hours;
A sixth step of removing and filtering the jujube kernels when the fifth step is completed;
As the sixth step is performed, a seventh step of mixing the brown sugar and dried stevia prepared in the material preparation step with only the liquid remaining and boiling for another 30 minutes; and
When the seventh step is completed, an eighth step of packaging it into a sterilized container according to a predetermined volume.
In claim 1,
The materials of the first step are,
Jujube, purified water, brown sugar and dried stevia.
Prepare jujubes, brown sugar, and purified water in a ratio of 1:1:8, respectively.
A method of producing jujube tea, characterized in that dried stevia is prepared in an amount of 1 part by weight based on 100 parts by weight of brown sugar.
Jujube tea manufactured by the manufacturing method according to any one of claims 1 to 3.