KR20170022426A - Mixed tea using platycodon and manufacturing method of the leached tea - Google Patents

Abstract

The present invention relates to a mixed lean tea composition which is improved in both functionality and palatability by mixing bellflower, pale brown, peppermint, dermis, and persimmon leaves effective in bronchial inflammation in appropriate compositions.
The mixed leach composition according to the present invention is characterized in that it comprises 0.4 to 0.8 parts by weight of bellflower, 0.1 to 0.3 parts by weight of mallow cabbage, 0.4 to 0.8 parts by weight of mint, 0.1 to 0.3 parts by weight of dermis and 0.1 to 0.3 parts by weight of persimmon leaves .
A method of manufacturing a mixed leach tea according to the present invention is characterized by comprising: a first step of selecting and then finely cutting each of bellflower, pale green leaf, peppermint, dermis, and persimmon leaf; A second step of mixing the material pulverized in the first step at 70 to 90 캜; A third step of drying the material matured in the second step; A fourth step of roasting the material dried in the third step; And cooling the roasted material at room temperature in a fourth step, wherein any one of the first to fifth steps comprises: 0.4 to 0.8 parts by weight of the platycodon, 0.1 to 0.3 parts by weight of the insecticidal cabbage, 0.4 to 0.8 parts by weight of mint, 0.1 to 0.3 parts by weight of dermis and 0.1 to 0.3 parts by weight of persimmon leaves. Further, after the fifth step, a process of packaging tea bags may be further included.

Description

TECHNICAL FIELD The present invention relates to a mixed leach tea composition using platycodon,

The present invention relates to a mixed leach tea composition which uses platycodon which is effective for bronchial inflammation as a main ingredient and a method for producing the mixed leach tea. More particularly, the present invention relates to a method for producing a lean tea which is effective for bronchial inflammation, The present invention relates to a mixed leach composition which is improved in both functionality and palatability by mixing with an appropriate composition, and a method of producing the leach mixture.

As the interpersonal relationship becomes more diverse and frequent in recent years, various kinds of tea or coffee are enjoyed as a symbol food when it is used as a catalyst when meeting with other people, or when an individual wishes to enjoy his / . Coffee, which is a typical food, is advantageous in that the main component, caffeine, activates the secretory activity of adrenal cortical hormone known as adrenaline, so that metabolism becomes active. However, coffee often has a disadvantage in that it can adversely affect the human body due to its toxicity and addiction to caffeine. There is a growing interest in green tea (tea) produced by processing young leaves of tea as a substitute food for coffee. In addition to this, there are various kinds of tea such as brown rice tea, jasmine tea, Cars are being developed and distributed.

Lean tea is a raw plant of a palatable plant, such as leaf, flower, stem, beak, fruit or cereal, which is processed separately or mixed with two or more of these, or processed by adding other food thereto. Food. Currently, there are various types of leavening tea such as green tea, black tea, dongle tea, oolong tea, corn tea, yulmu tea, persimmon tea, citron tea, moss tea, chrysanthemum tea, ginseng tea and various herbal tea and petal tea. These cars are manufactured through various processes after the leaves that become the raw materials of the tea. Plants that are used as raw materials for tea absorb the nutrients and various minerals in the ground in the course of growing and roots in the soil, and they contain the original fragrance and ingredients. If you can drink a variety of tea ingredients together, you will be able to exert a better effect by the ingredients contained in each tea ingredient. However, a mixed leach tea prepared by mixing two or more raw materials at an appropriate ratio has not been developed at present.

The present invention relates to a mixed leach tea composition which is improved in functionality and palatability by mixing a proper composition of bellflower, moxa cabbage, peppermint, dermis, and persimmon leaves effective for bronchial inflammation, There is a technical problem in providing a small-scale production method.

In order to solve the above-mentioned technical problems, the present invention provides a method for producing a Chinese cabbage comprising 0.4 to 0.8 parts by weight of a bellflower, 0.1 to 0.3 parts by weight of pale blue cabbage, 0.4 to 0.8 parts by weight of mint, 0.1 to 0.3 parts by weight of a dermis, The present invention provides a mixed leach tea composition.

In addition, the present invention provides a method for producing a Chinese cabbage, comprising: a first step of selecting and then finely cutting each of bellflower, Chinese cabbage, peppermint, dermis and persimmon leaves; A second step of mixing the material pulverized in the first step at 70 to 90 캜; A third step of drying the material matured in the second step; A fourth step of roasting the material dried in the third step; And cooling the roasted material at room temperature in a fourth step, wherein any one of the first to fifth steps comprises: 0.4 to 0.8 parts by weight of the platycodon, 0.1 to 0.3 parts by weight of the insecticidal cabbage, 0.4 to 0.8 parts by weight of mint, 0.1 to 0.3 parts by weight of dermis and 0.1 to 0.3 parts by weight of persimmon leaves. Further, after the fifth step, a process of packaging tea bags may be further included.

According to the present invention, the following effects can be expected.

First, since the bellflower, the pomfret, the peppermint, the dermis, and the persimmon leaf which are effective for the bronchial inflammation are mixed together, it is possible to provide the mixed leach tea of excellent quality having a complex combination of the functional properties of each material.

Second, as a result of blending bellflower, pine cone, doctor, dermis, and persimmon leaf with proper composition, it can offset the peculiar taste and bitterness of bellflower and pimento cabbage while enhancing overall taste, flavor, and visual peculiarity .

The present invention is characterized in that Bellflower, Phalaenopsis cabbage, Pharisee, Dermis and Persimmon leaves are mixed with an appropriate composition and manufactured by leaching. More specifically, the mixed leach according to the present invention comprises 0.4 to 0.8 parts by weight of bellflower, 0.1 to 0.3 parts by weight of mallow cabbage, 0.4 to 0.8 parts by weight of mint, 0.1 to 0.3 parts by weight of dermis and 0.1 to 0.3 parts by weight of persimmon leaves. These material selection and composition ranges are based on palatability as well as functionalities, and they are more effective than bronchial irritants and bronchial inflammatory effects, as well as mint and flavor enhancers.

Platycodon grandiflorum is a plant belonging to Platycodon grandiflorum, and is a perennial plant of dicotyledonous plants. It is native to the mountains of Korea, Japan, China, etc. It is 40 ~ 100cm high and bell-shaped white or purple flowers bloom from July to August. The roots are eaten or used as medicines of geodam or Jinhae. Other names are also known as)) 고 고.............................. The main ingredient of the bellflower is saponin. The root length of herbal medicine is the skin of the root which is peeled off or dried, and it is used for dentition, waste heat, tonsillitis in the oriental medicine. It is widely used for coughing, sputum, nasal congestion, asthma, bronchial inflammation, pleurisy, sore throat, headache due to cold. In the present invention, bellflower roots are roots.

Salvia plebeia is a scientific name of pale green cabbage, stem is 30 ~ 70cm in height, has four ridgelines, and has thin hairs downward. The leaves on the stem are 3 ~ 6cm long and 1 ~ 2cm wide and have short sacks. I put a flower in the end of a branch and I smell a little flower about 5mm. Flowering time is from May to June. It grows in rice paddies, wet farms, river banks, and sometimes makes large communities in low-lying forests. It is winter with unique core leaf with wrinkles. It is distributed in Korea (nationwide), Japan, China, Manchuria, Ussuri, India, Malaysia and Australia. In the present invention, leaves and stems are used for the pale blue cabbage.

The mint is Mentha arvensis Linne and is a perennial plant of Lamiaceae. Stem height is 60 ~ 100cm and it forms egg-shaped fruit. Leaves are spices. The main flavor compound is menthol. It is distributed in Asia, Europe, and North America. In general, leaves and stems are medicinal, and are the raw materials of peppermint oil and peppermint alcohol. Used to flavor candies, desserts, drinks, salads, and other foods, peppermint oil, a volatile vegetable oil extracted from spicy plants, is used to flavor confectionery, chewing gum, toothpaste, and medicines. It is used in fresh or dry conditions to flavor many foods. In the present invention, mint leaves and stems are used.

The dermis is Citrus unshiu and its scientific name is Citrus unshiu, and it is called Citrus unshiu, Citrus unshiu, Citrus unshiu, Citrus unshiu, Citrus unshiu, Citrus unshiu, Tannic acid umbelliferous membrane), and the mandarin orange skin is rich in vitamins, good for sputum, cough, and excellent for bronchitis.

Persimmon Leaves is an adult disease such as hypertension, arteriosclerosis, heart disease and gastric ulcer. Duodenal ulcer, diabetes and other chronic diseases are known to be effective, and is also known to have an effect on cancer prevention. It is also known that flavonoids isolated from persimmon leaves inhibit the proliferation of tumor cells. The persimmon leaves are selected from the group consisting of astragalin, flavonoid glycosides such as myricitrin, tannins, polyphenols, resins, coumarin compounds, betulic acid, oleanolic acid, ursolic acid ), And contains chlorophyll, vitamin A, and vitamin C. The content of vitamin B1, pantothenic acid, and folic acid is recommended as a good food for prevention of adult diseases.

Meanwhile, a method of manufacturing a mixed leach tea according to the present invention comprises: a first step of selecting and then finely cutting each of bellflower, pale green cabbage, peppermint, dermis, and persimmon leaves; A second step of mixing the material pulverized in the first step at 70 to 90 캜; A third step of drying the material matured in the second step; A fourth step of roasting the material dried in the third step; And cooling the roasted material in the fourth step at room temperature. In addition, the method may further include a step of packaging the tea bag after the fifth step. Wherein any one of the first step to the fourth step is carried out by mixing 0.4 to 0.8 parts by weight of platycodon, 0.1 to 0.3 parts by weight of pale blue cabbage, 0.4 to 0.8 parts by weight of mint, 0.1 to 0.3 parts by weight of dermis and 0.1 to 0.3 parts by weight of persimmon leaves .

The first step is the preparation process for preparing the tea materials. Bellflower, moxa cabbage, peppermint, dermis, and persimmon leaves, and cut them into 2 ~ 5mm sized pieces. Bellflower and damp leaves are washed with water two or three times to remove soil and foreign matter from the surface, and then subjected to a screening process in which the water is removed by naturally drying on a sieve. The selection process is carried out in such a way as to remove it. Cutted chopped bellflower, Chinese cabbage, peppermint, dermis, and persimmon leaves soon become tea materials. However, since persimmon leaves have thick leaves, they are dried in a hot air drier at 40 ~ 60 ℃ for 6 ~ 10 hours, so that subsequent processing can be carried out in similar conditions to other materials. In the first step, the tea material thus prepared may be blended in a range of 0.4 to 0.8 parts by weight of Bellflower, 0.1 to 0.3 parts by weight of Mulberry Chinese cabbage, 0.4 to 0.8 parts by weight of mint, 0.1 to 0.3 parts by weight of dermis and 0.1 to 0.3 parts by weight of persimmon leaf, If you mix the ingredients in step 1, you can easily follow the drying process and roasting process. The mixing process of the tea materials can be carried out in subsequent processes such as steam cooking, drying, roasting, cooling and packaging. However, considering the characteristics of each tea material, it is preferable to treat each tea material separately and then perform the mixing process after cooling.

The second stage is a steaming process in which tea ingredients are mixed. The steaming process is a process of ripening while removing the bitter taste of the tea material (especially the bellflower). Steam treatment at 70 ~ 90 ℃ for 40 ~ 60 minutes with steam machine (boiling machine) is suitable.

The third step is a drying process for drying the tea material. Various methods such as natural drying, hot air drying and cold air drying can be applied to the drying method, but in the embodiment of the present invention, hot air drying is applied for quick drying. The hot air drying is suitably performed by drying in a hot air dryer at 40 to 60 ° C for 1 to 3 hours, and the moisture content of the tea material after drying is suitably about 4 to 10%.

The fourth step is a roasting process in which the dried tea material is roasted. Roasting is a process that determines the taste and flavor of a tea by causing physical and chemical changes in the internal structure of tea materials. In the present invention, roasted bellflower, pale blue cabbage, and persimmon leaves are roasted at 230 to 270 ° C for 1 to 3 hours, and peppermint and dermis are roasted at 130 to 170 ° C for 20 to 40 minutes according to the temperature and time of roasting. Is appropriate. These roasting conditions are the result of considering that the characteristic of each tea material (leaf thickness, etc.) is already mixed and dried.

The fifth step is a cooling process in which the roasted tea material is cooled at room temperature in the roasting step. When the roasting is completed, the fried tea material is cooled at room temperature of 20 to 30 ° C. It is preferable to cool the tea material in a state in which the tea material is spread widely on the floor so that the heat can be released to the outside. After cooling, each of the tea materials having been subjected to the fifth step is mixed. If necessary, a cutting process may be further performed in which the tea material is finely cut into a size of 2 to 3 mm before packaging, if necessary. As described above, the tea material is mixed with 0.4 to 0.8 parts by weight of platycodon, 0.1 to 0.3 parts by weight of mallow cabbage, 0.4 to 0.8 parts by weight of mint, 0.1 to 0.3 parts by weight of dermis and 0.1 to 0.3 parts by weight of persimmon leaves, ) And mix it for about 1 hour.

Further, the fifth step can further carry out a packaging process of injecting the tea material into the tea bag, and it is appropriate to inject the tea material into the tea bag (triangular tea bag, 1.5 g) by a predetermined amount. Needless to say, it can be packed in a packaging container without putting it in a tea bag.

The mixed leach produced through the above process can be used after drinking an appropriate amount of hot water (100 ~ 120ml). Pour 70 ~ 90 ℃ of hot water into the tea and drink for 1 ~ 3 minutes.

Hereinafter, the present invention will be described in more detail with reference to examples. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention is not limited to the embodiments described.

[Example 1] Production of mixed leach tea

Bamboo cabbage, and persimmon leaves are cleaned with clean water 2-3 times to remove soil and foreign matter on the surface, then dried on a sieve, dried to 2 ~ 3mm size, and mint and dermis are removed by impurities, respectively After finishing, cut 2 ~ 3mm size finely. The persimmon leaves are dried in hot air dryer at 47 ~ 48 ℃ for 8 hours. Next, blossoms of Bellflower, Chinese cabbage, peppermint, dermis, and persimmon leaves are steamed at 70 ~ 90 ℃ for 40 ~ 60 minutes and then dried at 45 ~ 48 ℃ for 2 hours. Then roast the bellflower, pear leaves and persimmon leaves at 250 ° C for 40 to 45 minutes, roast the peppermint at 150 ° C for 30 to 40 minutes, and the dermis at 150 ° C for 20 to 30 minutes. Then, mix the mixture as shown in Table 1 below into a mixer (2 hp, 100 L) and mix for 1 hour.

Composition of mixed leach (g) Pale green cabbage mint Bellflower dermis Persimmon leaf sub Total One 0.1 0.6 0.6 0.1 0.1 1.5 2 0.1 0.7 0.4 0.2 0.1 1.5 3 0.1 0.6 0.5 0.1 0.2 1.5 4 0.1 0.4 0.8 0.1 0.1 1.5 5 0.2 0.5 0.4 0.2 0.2 1.5 6 0.2 0.5 0.5 0.2 0.1 1.5 7 0.2 0.4 0.5 0.2 0.2 1.5 8 0.2 0.6 0.5 0.1 0.1 1.5 9 0.2 0.6 0.4 0.1 0.2 1.5 10 0.2 0.4 0.7 0.1 0.1 1.5

[Example 2] Sensory evaluation

The sensory evaluation was carried out on the mixed leach prepared according to the composition as shown in [Table 1]. The sensory evaluation was performed by 10 sensory workers who were trained to familiarize with the taste of tea. The results were evaluated by 7 point scale for appearance, taste, aroma, etc. The closer to 7 point the better, the worse the 0 point Respectively. 100 ml of water at 80 ° C was poured into the mixed leach, and the mixture was allowed to stand for 1 to 3 minutes. The sensory evaluation results were shown in Table 2 below.

For mixed leach Sensory evaluation division color
burglar incense
burglar sweetness
burglar ?misinformation? burglar bitter
burglar Tasteful intensity of taste incense
Likelihood Synthesis
Likelihood One 6.0 5.8 6.5 4.2 4.0 6.8 5.4 5.5 2 6.2 5.4 5.6 4.0 4.2 6.5 6.8 5.5 3 6.4 5.7 6.5 3.2 3.0 6.6 6.2 5.4 4 6.3 5.8 6.1 3.0 3.1 6.4 6.5 5.3 5 6.7 5.3 6.5 3.1 3.0 6.2 6.7 5.4 6 6.2 5.5 6.3 3.0 3.0 6.7 6.4 5.3 7 6.5 5.6 6.7 3.2 3.0 6.4 6.8 5.4 8 6.4 5.8 6.8 3.0 3.1 6.5 6.7 5.5 9 6.9 6.5 6.8 6.5 6.3 6.8 6.9 6.7 10 6.8 6.7 6.4 6.2 6.1 6.7 6.6 6.5

As shown in [Table 2] above, the higher the ratio of bellflower or peppermint, the higher the score of flavor and aroma was as the blended cabbage or persimmon leaves were mixed properly.

Claims (4)

0.4 to 0.8 parts by weight of bellflower, 0.1 to 0.3 parts by weight of pale green cabbage, 0.4 to 0.8 parts by weight of mint, 0.1 to 0.3 parts by weight of dermis and 0.1 to 0.3 parts by weight of persimmon leaves. The first step is to select each of the bellflower, bracken cabbage, peppermint, dermis,
A second step of mixing the material pulverized in the first step at 70 to 90 캜;
A third step of drying the material matured in the second step;
A fourth step of roasting the material dried in the third step;
And a fifth step of cooling the roasted material in the fourth step at room temperature,
Wherein any one of the first step to the fifth step is carried out by mixing 0.4 to 0.8 parts by weight of a bellflower, 0.1 to 0.3 parts by weight of pale blue cabbage, 0.4 to 0.8 parts by weight of mint, 0.1 to 0.3 parts by weight of a dermis, Wherein the mixed leach tea is produced by mixing the leached mixture with the liquid. 3. The method of claim 2,
In the first step, in the case of bellflower, pale blue cabbage, and persimmon leaves, it is washed and then naturally dried and selected. On the other hand, in case of peppermint and dermis, the foreign substances on the surface are removed and then sorted. In the case of persimmon leaves, followed by further drying in a hot air drier at 40 to 60 ° C for 6 to 10 hours,
In the second step, the pulverized material is mixed with the steamer at 70 to 90 ° C for 40 to 60 minutes,
In the third step, the wet materials are dried in a hot-air drier at 40 to 60 ° C for 1 to 3 hours,
In the fourth step, roasted dried materials are roasted by a roasting machine, while borax, bracken, and persimmon leaves are roasted at 230 to 270 ° C for 1 to 3 hours while the peppermint and dermis are roasted at 130 to 170 ° C for 20 to 40 minutes Lt; / RTI >
Wherein the roasted material is cooled at room temperature, and then 0.4 to 0.8 parts by weight of bellflower, 0.1 to 0.3 parts by weight of mallow cabbage, 0.4 to 0.8 parts by weight of mint, 0.1 to 0.3 parts by weight of dermis, By weight based on the weight of the mixed leach mixture. 3. The method according to claim 2 or 3,
The method of claim 1, further comprising the step of packaging tea bags after the fifth step.