KR100811680B1 - Freeze-Drying Method of Mulberry Leaves - Google Patents
Freeze-Drying Method of Mulberry Leaves Download PDFInfo
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- KR100811680B1 KR100811680B1 KR1020070019067A KR20070019067A KR100811680B1 KR 100811680 B1 KR100811680 B1 KR 100811680B1 KR 1020070019067 A KR1020070019067 A KR 1020070019067A KR 20070019067 A KR20070019067 A KR 20070019067A KR 100811680 B1 KR100811680 B1 KR 100811680B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/001—Details of apparatus, e.g. pressure feed valves or for transport, or loading or unloading manipulation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/10—Preservation of foods or foodstuffs, in general by treatment with pressure variation, shock, acceleration or shear stress
- A23B2/103—Preservation of foods or foodstuffs, in general by treatment with pressure variation, shock, acceleration or shear stress using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/90—Preservation of foods or foodstuffs, in general by drying or kilning; Subsequent reconstitution
- A23B2/92—Freeze drying
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
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Abstract
본 발명은 뽕잎의 동결건조방법에 관한 것으로서, 더욱 상세하게는 뽕잎을 급속하게 얼린 상태에서 얼음을 기체로 승화시키는 동결건조방법을 사용하여 건조된 뽕잎의 엽록소 파괴를 방지하고 선명한 연녹색의 색상이 잘 나타나도록 하여 고품질의 뽕잎을 제공할 수 있도록 한 발명에 관한 것이다.The present invention relates to a freeze-drying method of mulberry leaves, and more particularly, to prevent chlorophyll destruction of dried mulberry leaves by using a freeze-drying method of sublimating ice with gas in a rapidly frozen mulberry leaves and a clear light green color. The present invention relates to an invention to provide a high quality mulberry leaf.
전술한 본 발명의 특징은, 뽕나무(Morus)에서 잎을 채취하여 깨끗한 물로 세척하는 단계; 세척된 뽕잎을 그늘에서 자연 건조시켜 수분을 제거하는 자연 건조단계; 자연 건조된 뽕잎을 바닥이 평평한 용기에 담는 단계; 뽕잎이 담겨진 용기를 -35∼-45℃의 온도가 유지되는 동결실 투입하여 23∼25시간 급동결시키는 단계; 동결이 완료된 뽕잎을 용기와 함께 동결건조실에 다단으로 장착된 냉열판에 올려놓고 50∼70분간 감압(減壓)시켜 갑압실의 진공도가 0.3∼0.2 토르(Torr)가 유지되도록 하는 감압단계; 동결건조실의 냉열판에 내장된 방열파이프에 열매체를 순환시켜 열판이 80℃의 온도에서 9∼10시간, 70℃의 온도에서 9∼10시간, 65℃의 온도에서 4∼5시간, 60℃의 온도에서 3∼4시간 동안 건조시키는 단계; 동결건조실의 냉열판을 순환하는 열매체의 공급을 정지시키고, 냉열판에 내장된 냉각파이프에 냉매를 순환시켜 열판이 -30∼-35℃의 온도가 유지되도록 한 상태에서 50∼70분간 냉각시키는 단계; 냉각이 완료된 뽕잎을 동결건조실에서 꺼낸 후 포장하는 단계로 이루어진 것을 특징으로 하는 뽕잎의 동결건조방법에 의하여 달성될 수 있는 것이다.Features of the present invention described above, the step of collecting the leaves from the mulberry (Morus) and washing with clean water; Natural drying step of removing the moisture by naturally drying the washed mulberry leaves in the shade; Placing the naturally dried mulberry leaves in a flat bottom container; Rapidly freezing the container containing the mulberry leaves in a freezing chamber maintained at a temperature of -35 to -45 ° C for 23 to 25 hours; A depressurizing step of placing the frozen mulberry leaves together with the container on a cold plate equipped with multiple stages in a freeze-drying chamber and depressurizing for 50 to 70 minutes to maintain 0.3-0.2 Torr of vacuum in the pressure chamber; The heat medium was circulated through the heat dissipation pipe built into the cold plate of the freeze-drying chamber so that the hot plate was 9 to 10 hours at 80 ° C, 9 to 10 hours at 70 ° C, 4 to 5 hours at 65 ° C, and 60 ° C. Drying at temperature for 3-4 hours; Stopping the supply of the heat medium circulating through the cold plate of the freeze-drying chamber, and circulating the refrigerant through a cooling pipe embedded in the cold plate to cool the hot plate for 50 to 70 minutes while maintaining a temperature of -30 to -35 ° C. ; Cooling is completed by the method of lyophilization of the mulberry leaf, characterized in that the step consisting of taking out the mulberry leaf taken from the freeze-drying chamber and packaging.
Description
도 1은 본 발명에 의한 뽕잎의 동결건조 과정을 순차적으로 나열한 제조공정도.1 is a manufacturing process chart sequentially listing the freeze-drying process of mulberry leaves according to the present invention.
본 발명은 뽕잎의 동결건조방법에 관한 것으로서, 더욱 상세하게는 뽕잎을 급속하게 얼린 상태에서 얼음을 기체로 승화시키는 동결건조방법을 사용하여 건조된 뽕잎의 엽록소 파괴를 방지하고 선명한 연녹색의 색상이 잘 나타나도록 하여 고품질의 뽕잎을 제공할 수 있도록 한 발명에 관한 것이다.The present invention relates to a freeze-drying method of mulberry leaves, and more particularly, to prevent chlorophyll destruction of dried mulberry leaves by using a freeze-drying method of sublimating ice with gas in a rapidly frozen mulberry leaves and a clear light green color. The present invention relates to an invention to provide a high quality mulberry leaf.
예로부터 뽕잎은 신선엽(神仙葉)으로 불리우는 것으로서 허약한 체질을 개선시키며 눈을 밝게 하는 효능이 있는 것으로 알려져 있으며, 동의보감에 의하면 뽕잎이나 뿌리를 꾸준히 복용하면 감기에 대한 면역력이 강해지고 기침과 가래를 내리며 부은 몸을 회복하는 데에도 효과가 있는 것으로 기록되어 있다.Since ancient times, mulberry leaves are called Shinseonyeop (神仙 葉), and it is known to improve fragile constitution and brighten the eyes. According to Dongbobom, if you take mulberry leaves or roots steadily, immunity to cold and cough and phlegm It is said to be effective in restoring a swollen body.
따라서, 영양분이 풍부하면서도 효능이 좋은 뽕잎은 다양하게 가공되어 차, 각종 절임, 식용분말로 가공하여 각종 면류(麵類)에 혼합시켜 널리 사용되고 있다.Therefore, mulberry leaves rich in nutrients and good efficacy are processed variously, processed into various kinds of tea, pickles, edible powder and mixed with various noodles (麵 類) is widely used.
상기 뽕잎을 장기간 유통시키거나 식용분말로 가공하기 위해서는 뽕잎을 건조시켜 사용하는 것이 대부분이고, 뽕잎의 건조는 건조실의 내부에 약 60℃의 열풍을 분사하여 건조시키는 열풍건조방식을 사용하고 있다.In order to circulate the mulberry leaf for a long time or to process into edible powder, it is mostly used to dry the mulberry leaf, the drying of the mulberry leaf is using a hot air drying method to dry by spraying hot air of about 60 ℃ inside the drying chamber.
그러나, 열풍건조방식에 의하여 건조된 뽕잎은 열풍 건조하는 과정에서 엽록소와 함께 다양한 영양소들이 파괴되는 등의 문제점이 발생되었을 뿐 아니라 연녹색을 띄어야 하는 뽕잎의 색상이 탁해지는 등의 폐단이 발생되어 고품질의 뽕잎을 제공할 수 없었다.However, the mulberry leaves dried by the hot air drying method have a problem such that various nutrients are destroyed along with chlorophyll in the hot air drying process, and the color of the mulberry leaves that should be pale green becomes turbid. Could not provide mulberry leaves.
따라서, 본 출원인은 뽕잎의 영양소를 파괴하지 않고, 선명한 연녹색을 띄는 고품질의 뽕잎을 제공하기 위하여 뽕잎의 동결건조방법을 제안하게 되었다.Accordingly, the present applicant has proposed a freeze-drying method of mulberry leaves in order to provide high quality mulberry leaves with vivid pale green color without destroying the nutrients of the mulberry leaves.
본 발명은 상기한 문제점을 감안하여 창안한 것으로서, 그 목적은 건조된 뽕잎의 엽록소 파괴를 방지하고 선명한 연녹색의 색상이 나타나도록 하여 고품질의 뽕잎을 구현할 수 있는 뽕잎의 동결건조방법을 제공함에 있는 것이다.The present invention has been made in view of the above problems, and its object is to prevent chlorophyll destruction of dried mulberry leaves and to provide a clear pale green color to provide a freeze-drying method of mulberry leaves that can implement high quality mulberry leaves. .
상기한 목적을 달성하기 위한 본 발명의 특징은, 뽕나무(Morus)에서 잎을 채취하여 깨끗한 물로 세척하는 단계; 세척된 뽕잎을 그늘에서 자연 건조시켜 수분을 제거하는 자연 건조단계; 자연 건조된 뽕잎을 바닥이 평평한 용기에 담는 단계; 뽕잎이 담겨진 용기를 -35∼-45℃의 온도가 유지되는 동결실 투입하여 23∼25 시간 급동결시키는 단계; 동결이 완료된 뽕잎을 용기와 함께 동결건조실에 다단으로 장착된 냉열판에 올려놓고 50∼70분간 감압(減壓)시켜 갑압실의 진공도가 0.3∼0.2 토르(Torr)가 유지되도록 하는 감압단계; 동결건조실의 냉열판에 내장된 방열파이프에 열매체를 순환시켜 열판이 80℃의 온도에서 9∼10시간, 70℃의 온도에서 9∼10시간, 65℃의 온도에서 4∼5시간, 60℃의 온도에서 3∼4시간 동안 건조시키는 단계; 동결건조실의 냉열판을 순환하는 열매체의 공급을 정지시키고, 냉열판에 내장된 냉각파이프에 냉매를 순환시켜 열판이 -30∼-35℃의 온도가 유지되도록 한 상태에서 50∼70분간 냉각시키는 단계; 냉각이 완료된 뽕잎을 동결건조실에서 꺼낸 후 포장하는 단계로 이루어진 것을 특징으로 하는 뽕잎의 동결건조방법에 의하여 달성될 수 있는 것이다.Features of the present invention for achieving the above object, the step of collecting the leaves from the mulberry (Morus) and washing with clean water; Natural drying step of removing the moisture by naturally drying the washed mulberry leaves in the shade; Placing the naturally dried mulberry leaves in a flat bottom container; Adding a mulberry leaf container to a freezing chamber maintained at a temperature of −35 to −45 ° C. and rapidly freezing for 23 to 25 hours; A depressurizing step of placing the frozen mulberry leaves together with the container on a cold plate equipped with multiple stages in a freeze-drying chamber and depressurizing for 50 to 70 minutes to maintain 0.3-0.2 Torr of vacuum in the pressure chamber; The heat medium was circulated through the heat dissipation pipe built into the cold plate of the freeze-drying chamber so that the hot plate was 9 to 10 hours at 80 ° C, 9 to 10 hours at 70 ° C, 4 to 5 hours at 65 ° C, and 60 ° C. Drying at temperature for 3-4 hours; Stopping the supply of the heat medium circulating through the cold plate of the freeze-drying chamber, and circulating the refrigerant through a cooling pipe embedded in the cold plate to cool the hot plate for 50 to 70 minutes while maintaining a temperature of -30 to -35 ° C. ; Cooling is completed by the method of lyophilization of the mulberry leaf, characterized in that the step consisting of taking out the mulberry leaf taken from the freeze-drying chamber and packaging.
이하, 상기한 목적을 달성하기 위한 바람직한 실시예를 도 1의 제조공정도를 참조하여 상세히 설명하면 다음과 같다.Hereinafter, a preferred embodiment for achieving the above object will be described in detail with reference to the manufacturing process diagram of FIG.
실시예Example
뽕나무(Morus)에서 잎을 채취하여 깨끗한 물로 세척하였다.Leaves were taken from the mulberry (Morus) and washed with clean water.
이어서, 세척된 뽕잎을 그늘에서 약 7시간 자연 건조시켜 수분을 제거하였다.The washed mulberry leaves were then naturally dried in the shade for about 7 hours to remove moisture.
이어서, 자연 건조된 뽕잎을 바닥이 평평한 넓은 용기에 담았다. 상기 용기는 열 전달효율이 좋고 내구성이 양호한 알루미늄 용기를 사용하였다.The naturally dried mulberry leaves were then placed in a wide container with a flat bottom. The container was an aluminum container with good heat transfer efficiency and good durability.
이어서, 뽕잎이 담겨진 용기를 약 -40℃의 온도가 유지되는 동결실 투입하여 약 24시간 동안 급속하게 동결시켰다.Subsequently, the vessel containing the mulberry leaves was rapidly frozen for about 24 hours by adding a freezing chamber maintained at a temperature of about -40 ° C.
이어서, 동결이 완료된 뽕잎을 용기와 함께 동결건조실에 다단으로 장착된 냉열판에 올려놓고 약60분간 감압(減壓)시켰더니 갑압실의 진공도가 0.3∼0.2 토르(Torr)로 형성되어 실내가 진공으로 유지되었다.Subsequently, the frozen mulberry leaves were placed together with the container on a cold plate equipped with multiple stages in a freeze-drying chamber and decompressed for about 60 minutes. The vacuum chamber of the pressure chamber was formed at 0.3 to 0.2 Torr, and the room was vacuumed. Maintained.
이어서, 동결건조실의 냉열판에 내장된 방열파이프에 열매체를 순환시켜 열판이 80℃의 온도에서 10시간, 70℃의 온도에서 10시간, 65℃의 온도에서 5시간, 60℃의 온도에서 4시간 약 29시간 동안 건조시켰다.Subsequently, the heat medium was circulated through the heat dissipation pipe embedded in the cold plate of the freeze-drying chamber so that the hot plate was 10 hours at 80 ° C, 10 hours at 70 ° C, 5 hours at 65 ° C, and 4 hours at 60 ° C. Dry for about 29 hours.
상기 동결건조단게 의하여 동결된 뽕잎에 잔류하는 얼음들이 기체로 승화되어 수분이 제거되어 건조되었으며, 일반적인 열 건조 방식에 의해 일어나는 물리 화학적인 변성(變成)이 최대한 억제되어 뽕잎의 엽록소나 영양소의 파괴가 방지되어 선명한 연녹색의 색상이 나타나는 고품질의 뽕잎을 얻을 수 있었다.Ice remaining in the mulberry leaves frozen by the lyophilized step dried by gas sublimation to remove moisture, physicochemical denaturation caused by the general heat drying method is suppressed to the maximum as the destruction of chlorophyll or nutrients of the mulberry leaves It was prevented to obtain a high quality mulberry leaf with a clear pale green color.
상기 열매체(熱媒體, heating medium)는 가스, 수증기, 오일(oil)기름, 디페닐과 디페닐에테르의 공융혼합물 등이 사용되나 본 발명에서는 열매체 오일을 사용하였다.The heating medium is a gas, steam, oil oil, a eutectic mixture of diphenyl and diphenyl ether is used, but the heat medium oil is used in the present invention.
상기 열매체는 전열에 의하여 신속하게 가열된 후 방열파이프를 순환하면서 간접 가열되는 것이므로 직접 가열법에 비해서 국부가열을 피할 수 있고, 온도조절이 용이하며, 화재나 폭발의 위험성도 적어 방열판의 가열이 용이하게 이루어지는 등의 이점이 있는 것이다.Since the heat medium is heated by rapid heat and then indirectly heated while circulating the heat dissipation pipe, local heating can be avoided compared to the direct heating method, temperature control is easy, and the risk of fire or explosion is low, and the heat sink is easy to heat. There is an advantage such as made.
이어서, 동결건조실의 냉열판을 순환하는 열매체의 공급을 정지시키고, 냉열 판에 내장된 냉각파이프에 냉매를 순환시켜 열판이 -30∼-35℃의 온도가 유지되도록 한 상태에서 60분간 냉각시켰다.Subsequently, the supply of the heat medium circulating through the cold plate of the lyophilization chamber was stopped, and the coolant was circulated through the cooling pipe embedded in the cold plate to cool the hot plate for 60 minutes while maintaining the temperature of -30 to -35 ° C.
상기 냉열판에는 방열파이프와 냉매파이프가 함께 내장되어 열매체와 냉매가 각각 순화되도록 하였다.The heat dissipation pipe and the refrigerant pipe are embedded together in the cold plate to allow the heating medium and the refrigerant to be purified respectively.
상기 냉매(冷媒,refrigerants)는 종류가 매우 다양하나 본 발명에서는 무기질브라인 중 염화칼슘(CaCl2)을 사용하였으며, 염화칼슘은 -50℃에서도 액체상태를 유지하고, 값이 싸고 부식성이 적어 가장 일반적으로 널리 사용되는 것이다.The refrigerant (refrigerants) is very diverse, but in the present invention used calcium chloride (CaCl 2 ) of the inorganic brine, calcium chloride is maintained in the liquid state even at -50 ℃, cheap and less corrosive most commonly widely It is used.
그러나, 경우에 따라서는 무기질브라인 중 염화나트륨(NaCl)을 사용할 수 있는 것이므로 본 발명에서는 냉매의 종류에 국한되는 것은 아니다.However, in some cases, since sodium chloride (NaCl) can be used in the inorganic brine, the present invention is not limited to the type of refrigerant.
이어서, 냉각이 완료된 뽕잎을 동결건조실에서 꺼낸 후 포장하여 동결건조된 뽕잎을 완성할 수 있었다.Subsequently, the cooled mulberry leaves were taken out of the freeze-drying chamber and packaged to complete the lyophilized mulberry leaves.
전술한 동결건조과정에 의하여 완성된 뽕잎은 동결된 뽕잎에 포함된 얼음이 기체로 승화되어 수분이 제거되어 건조된 것이므로 일반적인 열 건조 방식에 의해 일어나는 물리 화학적 인 변성(變成)이 최대한 억제되어 뽕잎의 엽록소나 영양소의 파괴가 방지되고, 선명한 연녹색의 색상이 표출되는 고품질의 뽕잎을 제공할 수 있는 것으로서 뽕잎을 장기간 보관하거나 유통시키더라도 변성 및 변질이 방지되어 다양한 식품으로 가공하여 사용할 수 있는 것이다.Mulberry leaves completed by the above-mentioned lyophilization process is dried by removing the water by sublimation of the ice contained in the frozen mulberry leaves with gas, so that the physicochemical denaturation caused by the general heat drying method is suppressed to the maximum. The destruction of chlorophyll and nutrients can be prevented, and the high-quality mulberry leaves can be provided with a bright pale green color, and even if the mulberry leaves are stored or circulated for a long time, they can be processed and used in a variety of foods.
한편, 상기 뽕잎의 특성은 다음과 같다. 뽕잎은 쌍떡잎식물 쐐기풀목과인 뽕나무의 잎으로 원형 또는 긴 타원형이며 잎이 3∼5개로 갈라지고 길이 10cm 정도로 가장자리에 둔한 톱니가 있으며 끝이 뾰족한 형상을 이루며 뽕잎을 차로 가공하여 마시는 경우에는 고지혈증과 혈관 벽의 동맥경화를 치료하여 혈압을 안정시켜 주고, 갈증을 멎게 하며, 배뇨를 원활하게 하는 등의 효과가 있다고 알려져 있다.On the other hand, the characteristics of the mulberry leaves are as follows. Mulberry leaves are the leaves of the dicotyledonous nettle and the mulberry, which are circular or long oval, with 3 ~ 5 leaves, with dull sawtooth at the edge of about 10cm in length, with a sharp tip, and processed with mulberry leaves as tea. It is known to treat arteriosclerosis of the wall to stabilize blood pressure, quench thirst, and facilitate urination.
따라서, 영양소의 파괴가 최소화된 동결건조 뽕잎으로 다양한 식품을 가공하여 소비자들에 제공하면 국민건강증진에 도움을 줄 수 있는 등의 이점이 있는 것이다.Therefore, processing various foods with lyophilized mulberry leaves with minimal disruption of nutrients provides benefits to consumers, such as helping to promote national health.
이상에서는 본 발명의 바람직한 실시예에 대하여 도시하고 또한 설명하였으나, 본 발명은 상기한 실시예에 한정되지 아니하며, 청구범위에서 청구하는 본 발명의 요지를 벗어남이 없이 당해 본 발명이 속하는 분야에서 통상의 지식을 가진 자라면 누구든지 다양한 변형 실시가 가능한 것은 물론이고, 그와 같은 변경은 기재된 청구범위 내에 있게 된다.Although the preferred embodiments of the present invention have been illustrated and described above, the present invention is not limited to the above-described embodiments, and the present invention is not limited to the above-described embodiments without departing from the spirit of the present invention as claimed in the claims. Various modifications can be made by those skilled in the art, and such modifications are intended to fall within the scope of the appended claims.
이상에서 상술한 바와 같이, 동결건조된 뽕잎은 얼음이 기체로 승화되어 건조된 것이므로 일반적인 열 건조 방식에 의해 일어나는 물리 화학적인 변성(變成)이 최대한 억제되어 뽕잎의 엽록소나 영양소의 파괴가 방지됨에 따라 고품질의 뽕잎을 제공할 수 있는 것이므로 동결건조 뽕잎으로 다양한 식품을 가공하여 소비자들에 제공하면 국민건강증진에 도움을 줄 수 있는 것으로서 동결건조 뽕잎의 대외 경쟁력을 최대한 높여줄 수 있는 등의 이점이 있는 것이다.As described above, since the lyophilized mulberry leaves are dried by sublimation of ice as gas, physicochemical denaturation caused by the general heat drying method is suppressed as much as possible, thereby preventing the destruction of chlorophyll or nutrients in the mulberry leaves. Since it can provide high quality mulberry leaves, processing various foods with lyophilized mulberry leaves and providing them to consumers can help to promote national health, and can increase the external competitiveness of lyophilized mulberry leaves as much as possible. will be.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101013216B1 (en) * | 2008-04-14 | 2011-02-10 | 왕팔만 | Freeze-drying method of Cordyceps sinensis |
| KR101223746B1 (en) * | 2009-12-15 | 2013-01-23 | 이정호 | Mixed Tea Using Leaf, Root Bark and Fruit of Mulberry Tree |
| CN104970150A (en) * | 2014-04-08 | 2015-10-14 | 天津国际生物医药联合研究院 | Preparation method for folium mori and florists chrysnthum tea |
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|---|---|---|---|---|
| JPS61152238A (en) * | 1984-12-27 | 1986-07-10 | Amano Jitsugyo Kk | Production of dried tea in pellet form |
| KR960009865A (en) * | 1994-09-03 | 1996-04-20 | 로망 엘 · 뷜르 | How to make instant black tea |
| KR20060086181A (en) * | 2005-01-26 | 2006-07-31 | 이상빈 | Granulated green tea and its manufacturing method |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61152238A (en) * | 1984-12-27 | 1986-07-10 | Amano Jitsugyo Kk | Production of dried tea in pellet form |
| KR960009865A (en) * | 1994-09-03 | 1996-04-20 | 로망 엘 · 뷜르 | How to make instant black tea |
| KR20060086181A (en) * | 2005-01-26 | 2006-07-31 | 이상빈 | Granulated green tea and its manufacturing method |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101013216B1 (en) * | 2008-04-14 | 2011-02-10 | 왕팔만 | Freeze-drying method of Cordyceps sinensis |
| KR101223746B1 (en) * | 2009-12-15 | 2013-01-23 | 이정호 | Mixed Tea Using Leaf, Root Bark and Fruit of Mulberry Tree |
| CN104970150A (en) * | 2014-04-08 | 2015-10-14 | 天津国际生物医药联合研究院 | Preparation method for folium mori and florists chrysnthum tea |
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