KR100968597B1 - Tea Using Leaf Of Hippophae Rhamniodes And Manufacturing Method Thereof - Google Patents

Abstract

The present invention relates to a tea using a fruit, leaves of a vitamin tree and a method for producing the same, which enables the intake of various nutrients necessary for the human body by drinking the components of the vitamin tree having a large amount of active ingredients as tea.

Description

Tea Using Leaf Of Hippophae Rhamniodes And Manufacturing Method Thereof}

The present invention relates to a tea using the fruit and leaves of the vitamin tree, and to a method of manufacturing the same. It relates to a tea using the fruit of the vitamin tree, leaves, and a method for producing the same.

Vitamin tree (buckthorn barley) is a shrub belonging to the family Liliaceae, which grows in harsh and difficult natural environments such as droughts, fields, extreme temperatures, and barren areas in China and Mongolia. The scientific name is Hippophae rhamniodes. This vitamin tree contains various nutrients such as vitamins, minerals and amino acids in the leaves, pulp and fruit of the tree, and because of these various nutrients, it is a very useful crop that can be called a new crop of the future.

Therefore, the present invention can consume various nutritional ingredients necessary for the human body by drinking a large amount of active ingredients as a tea of vitamin trees instead of eating expensive comprehensive nutritional supplements, thereby promoting national health and selecting a variety of substitute cars for the people. The purpose of the present invention is to provide a tea and a method of producing the fruit of the vitamin tree, which can increase the chance, and to conveniently tasting the active ingredient of the vitamin tree, which is generally difficult to consume.

Tea manufacturing method using the fruit of the vitamin tree according to the present invention, the step of collecting and washing the fruit of the vitamin tree, the step of rapidly drying so that the washed fruit can maintain a moisture content of less than 15% And, characterized in that it comprises the step of crushing the quick-dried fruit to a certain size.

The method of manufacturing a fruit tea according to the present invention further comprises the step of adding any one or more raw materials from among herbs, fruits, herbal raw materials, grains or processed products to the pulverized fruit, and then packaging with a drinkable tea bag wrapping paper. can do.

Tea (leaf tea) manufacturing method using the leaves of the vitamin tree according to the invention, the step of collecting and selecting the leaves of the vitamin tree, drying the selected leaves, and putting the dried leaves in a cauldron and applying heat Withering softly (Withering), Cooling the soft leaves and then rolling into a rolling (Rolling) rolling device, and flavoring and cooling the rolled leaves characterized in that it comprises a step of crushing to a certain size do.

Drying the selected leaves is preferably natural shade drying in the shade, or hot air drying for a time within 10 minutes. In addition, the rolling step is preferably performed by always rotating the rolling machine in one direction only.

Tea (fruit berry tea) using the fruit and leaves of the vitamin tree according to the present invention, the crushed fruit and the crushed leaves after the process of 0.01 to 50: 50 to 99.99 weight It is characterized by the packaging in a tea bag packaging drinkable after mixing in a percentage ratio.

In addition, the fruit tea, leaf tea and fruit leaf tea of the vitamin tree according to the present invention is characterized in that it is produced by the above method.

Tea of this invention is capable of ingesting rich nutrients of the fruit of the vitamin tree. The fruit of the vitamin tree not only contains a large amount of vitamins A, B, C, E, F, K, but also contains ingredients that are excellent in preventing and treating various diseases. About 190 kinds are contained, and among them, 6 kinds of vitamins, 22 kinds of fatty acids, and a large amount of active ingredients such as vegetable trace elements are contained. Instead of eating expensive multi-nutrients, such a large amount of active ingredients can be consumed as a tea of vitamin trees to ingest various nutrients necessary for the human body. Therefore, the present invention improves public health, increases the public's chances of choosing a variety of substitute cars, and provides the opportunity to conveniently tasting active ingredients of vitamin trees, which are generally difficult to consume. Have

In the following, with reference to the accompanying drawings, preferred embodiments of the fruit and tea using the fruit of the vitamin tree, leaves according to the present invention will be described in detail.

1 is a flow chart showing a manufacturing process of tea bag tea using the fruit and leaves of the vitamin tree according to an embodiment of the present invention, will be described with reference to this.

(1) Pick fruit and leaves from vitamin trees. The leaves are collected around young leaves, and the collected leaves are stored in a low temperature warehouse or in a clean place in shade. At this time, the storage period should not exceed 24 hours in order to maintain the freshness of the leaves (maintaining more than 15% moisture content relationship).

(2) Separate and wash the fruit picked by hand.

(3) In the case of fruit, in order to safely store the taste and flavor of the fruit, an appropriate moisture content should be maintained. If the moisture content is more than 15%, there is a problem of rancidity of the product, so the moisture content can be maintained below 15%. Rapid drying (freeze drying, hot air drying, etc.) is performed.

(4) Grind rapidly dried fruits to a certain size (0.01mesh ~ 100mesh) so that the flavor and aroma of the fruit can be leached within 2 ~ 3 minutes corresponding to the characteristics of leaching tea. If the fruit of the vitamin tree is just added, the leaching time takes more than 10 minutes, it is preferable to increase the surface area in contact with water by crushing the fruit to increase the leaching effect.

(5) In order to use the leaves of the vitamin tree as a high-quality leachable tea for drinking, it is preferable to remove the thorns, stems, etc. that cannot be used by sorting the stems and leaves by sorting operations by size and selecting only the leaves.

(6) The selected leaves are dried. Drying is a natural shade drying or rapid hot air drying method. However, the best way to maintain the aroma, beauty and nutrients is natural awning drying method, the leaves are collected by drying in the shade for about 24 hours. This natural awning drying is more different than flavone and sterol (vitamin tree fruit) among the polyphenols, which are active ingredients in the leaves of vitamin trees when the outdoor awning drying, unlike general hot air drying It contains a large amount because 0.79 ~ 1.37g / 100g) is not destroyed and remains intact. Here, flavone (flavone) is known to have an antioxidant effect and to prevent atherosclerosis.

In addition, since the leaves of the vitamin tree contain 24% or more of protein, it is desirable to avoid drying with heat. However, when mass production is required, it is preferable to dry the leaves through hot air drying, but not to exceed the hot air drying time for more than 10 minutes. If the hot air drying time is more than 10 minutes, the burning of the leaves occurs a problem in which the polyphenol-based and proteins, which are the active ingredients of the leaves of the vitamin tree, disappear.

(7) Withering is performed to soften and soften the leaves of the vitamin tree. This withering work is carried out in the cauldron, depending on the difference between the cauldron, but the weight of the leaves is about 2kg is most suitable. At this time, heat is applied at about 200 ° C. for about 8 minutes. If the leaf's strength is weakened and softened, the leaves are removed from the cauldron before the leaves stick to the cauldron.

(8) Perform cooling process to cool the heat of leaves of vitamin tree. In lowering the temperature of the leaves, the leaves are cooled by natural air without rapid cooling.

(9) Roll the cooled leaves into a rolling machine and roll them. Here, the rolling machine is a machine that serves to roll the leaves into a certain shape, and serves to evenen the particles of the leaves and to activate the fiber component of the leaves through rolling to enhance the taste, flavor of the leach tea leaves. In carrying out such a rolling operation, it is desirable to always rotate in one direction only when the rolling machine is rotated by machine or hand. That is, by performing the rolling operation on the leaf only in one direction, it has the effect of softening the fiber of the leaf while having the shape and shape of the leaf.

(10) When the rolling work for the leaves is completed, the process of redrying and flavouring the leaves is performed. In other words, put the leaves in the cauldron of about 120 ~ 130 ℃ and mix while heating. The reason for this reheating is to enhance the fragrance of the leaves.

(11) Store in a cool place to cool by natural air cooling to prevent the leaves from falling off at high temperatures.

(12) Crush the cooled leaves to a certain size (0.01mesh ~ 100mesh) for drinking.

(13) The present invention can be manufactured separately into the following three types depending on the type of tea to be processed fruit and leaves of the processed vitamin tree up to item (12).

(a) fruit tea of vitamin trees

The fruit tree of the vitamin tree is prepared by using 100% of the fruit of the crushed vitamin tree as it is or by adding other food processing ingredients to enhance the unique sour and sweet taste and flavor of the vitamin tree fruit.

(b) tea leaves of vitamin trees

The leaf tea of the vitamin tree is prepared by using 100% of the leaves of the crushed vitamin tree as it is or by adding other food processing ingredients to enhance the flavor and aroma of the vitamin tree leaf.

(c) fruit tea of the vitamin tree

The fruit and leaves of the crushed vitamin tree can be blended in an appropriate ratio (fruit: leaf = 0.01-50: 50-99.99% by weight), or by adding other food processing ingredients to enhance the taste and aroma. Prepare fruit tea.

(14) In the production of the three kinds of tea, a process of adding other food processing raw materials as described above may be performed to enhance the function, taste and aroma of each tea.

The raw materials which can be used are various herbs, various fruits, various herbal raw materials, various grains, and various processed logistics.

Various herbs include hydrangea, chrysanthemum, cinnamon, rose hip, hibiscus, rosemary, lemon balm, lemon verbena, thyme, peppermint, spearmint, chamomile, rooibos, honeybush, jasmine, lavender, hyssop, fennel, mate, limebloom, lady's Mantle, rose, sage, sweet marjoram, basil, rose flower, vanilla, stevia, rose, gujeolcho, plum, dandelion, wild chrysanthemum, brier, acacia, vanilla and the like.

Various fruits include apple, pear, strawberry, orange, lemon, pineapple, jujube, quince, bokbunja, pomegranate, banana, tomato, cherry, plum, blue, fig, mango, cranberry, blueberry, cherry tomato, papaya, kiwi , Cocoa, cantaloupe, persimmon, grapes, watermelon, melons, melons, raspberries, apricots, papatas, coconuts, peaches, citron, plums, and tangerines.

Various herbal raw materials include tangerine, red leaf, Schisandra chinensis, fennel, Chinese quince, Angelica, jujube, dongmulle, mulberry leaf, persimmon leaf, mugwort, situational mushroom, tofu, red ginseng, ginseng, yellowberry, hemp, cheonma, jujube, ginger, etc. to be.

Cereals include rice, brown rice, buckwheat, crude, soybeans, peanuts, walnuts, yulmu, pine nuts, glitches, wheat, pistachios, almonds, sunflower seeds, ginkgo, cashew nuts, black rice, pine nuts, black beans, pumpkin seeds, pecans, hazellets, Corn, Nurungji, Sesame, Sesame.

Various processed products include corn processed products (corn mustard, roasted corn kernels, etc.), green tea processed products (green tea, oolong tea, black tea, yellow tea, etc.), millet green tea processed products, deficiency processed products, buckwheat processed products, sweet radish processed products, donkey processed products, rice processed products. (Brown rice, white rice, black rice, nurungji, etc.), licorice processed products, yellow bean processed products, ginseng processed products (ginseng, red ginseng, black ginseng, etc.), wolfberry processed products, aloe processed products, various dried herbs, various dried fruits, coconut, banana extracts, lemon extracts , Tangerine extract, pomegranate extract, orange extract, apple extract, melon extract, plum extract, watermelon extract, palm extract, pineapple extract, brown rice extract, dandelion extract, white lotus extract, corn extract, plum extract, bokbunja extract, Schisandra chinensis extract, mulberry leaf Extract, Mugwort Extract, Cornus Extract, Lotus Root Extract, Ogai Extract, Red Ginseng Extract, Ssanghwa Extract, Ginseng Extract, Sesame Extract, Cinnamon Extract, Angelica Extract , Dongjak Extract, Yulmu Extract, Ginger Extract, Deodeok Extract, Triticale Extract, Cheongung Extract, Hawthorn Extract, Elm Extract, Brown Root Extract, Tobacco Extract, Ganoderma Lucidum Mushroom, Cloudy Mushroom, Sickle Mushroom, Oyster Mushroom, Enoki Mushroom, Pine Mushroom , Mushrooms and cordyceps.

(15) Transfer the processed and mixed raw materials to the tea bag packaging equipment to be suitable for tasting and pack the tea bags using non-woven fabric, cotton fabric, and nylon materials, which are drinkable tea bags. At this time, the amount of the raw material contained in the tea bag wrapping paper is suitable 0.1 ~ 10g.

Example 1 Fruit Tea of Vitamin Tree

The fruit of the vitamin tree was pulverized and the tea bag was wrapped in nylon to make a leachable tea. The fruit of the vitamin tree tastes like pineapple with a slightly sweet taste while being sour, but when dried, it could be produced as a tea with a strong jujube flavor. However, according to the moisture content, the storage period of the tea was a problem, when the moisture content is more than 15%, the product produced and sealed after storage for a certain period of time, the foreign matter tended to occur in the fruit. However, when the water content is less than 15% it was confirmed that the shelf life of the product is increased.

Example 2 Fruit Tea of Vitamin Tree Added Food Processing Raw Materials

In case of making tea by drying the fruit of vitamin tree, because of its unique jujube fragrance, the preference of 50 people in the tasting test group does not exceed 35%. Prepared. That is, prototypes were prepared by adding various types of food processing raw materials listed above. As a result of adding various types of food processing raw materials, the fruit tea of the most ideal vitamin tree was found to be a mixture of the fruit of the vitamin tree, cinnamon, hibiscus and hydrangea.

Example 3 Leaf Tea of Vitamin Tree

In the case of the tea leaves of the vitamin tree, it was confirmed that the tea produced according to the manufacturing process described above is the most delicious and flavored tea.

Example 4 Fruit Leaf Tea of Vitamin Tree

In the case of tea mixed with the fruit and leaves of the vitamin tree, it was the most difficult process to suit the taste of the taster by mixing the leaf's inherent taste and aroma, jujube flavor and a little sweetness. Therefore, in order to find the most suitable condition, the fruit and leaves of the vitamin tree are manufactured and tested in various ratios, and the fruit tea of the most ideal vitamin tree is the fruit of the vitamin tree: the leaves of the vitamin tree 0.01-50: 50 ~ It was confirmed that the preparation by mixing at a ratio of 99.99% by weight.

Although the technical details of the fruit, the tea using the leaves of the vitamin tree of the present invention and a method for producing the same have been described with the accompanying drawings, this is illustrative of the best embodiments of the present invention and is not intended to limit the present invention. .

In addition, it is obvious that any person skilled in the art can make various modifications and imitations within the scope of the appended claims without departing from the scope of the technical idea of the present invention.

1 is a flow chart showing the manufacturing process of tea bag tea using the fruit and leaves of the vitamin tree according to an embodiment of the present invention.

Claims (10)

delete delete Collecting and selecting the leaves of vitamin trees (buckthorn tree, Hippophae rhamniodes), Drying the selected leaves, Putting the dried leaves into the cauldron and heating them to soften the withering, Cooling the soft leaves and then rolling them into a rolling machine, and rolling; The method of manufacturing a tea using the leaves of the vitamin tree, characterized in that it comprises the step of crushed to a predetermined size after cooling the rolled leaves. The method according to claim 3, The step of drying the selected leaves is a method of producing tea using the leaves of the vitamin tree, characterized in that the natural shade drying in the shade. The method according to claim 3, Drying the selected leaves is a method of producing tea using the leaves of the vitamin tree, characterized in that the hot air drying for a time within 10 minutes. The method according to claim 3, The rolling step of producing a tea using the leaves of the vitamin tree, characterized in that the rolling is always performed in one direction only. delete delete A tea using leaves of a vitamin tree, which is produced by the method according to any one of claims 3 to 6. delete

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