KR100502727B1 - Method for manufacturing the ginseng extraction tea, and ginseng extraction tea manufactured by the same - Google Patents

Abstract

The present invention relates to a method for producing a ginseng leaching tea that can be taken (drinking) ginseng with hot water and a ginseng leaching tea produced thereby. The present invention after harvesting ginseng, and washing to remove impurities such as soil; Steaming ginseng from which impurities have been removed with steam of 100 ° C. or higher; Drying the steamed ginseng with hot air of 100 ° C. or more; Grinding ginseng to obtain ginseng powder; Packing the obtained ginseng powder in a tea bag; provides a method for producing a ginseng leaching tea and ginseng leaching tea of the tea bag type produced thereby. The drying step may be carried out by a microwave or far infrared irradiation method. The ginseng powder processed by the present invention has a property that the ginseng component is grown within 1 to 2 minutes in hot water of about 100 ° C. Therefore, the present invention has an effect that can be taken (drinking) simply ginseng with hot water, such as tea bag or tea of the tea bag type.

Description

Method of manufacturing ginseng leaching tea and ginseng leaching tea produced thereby {METHOD FOR MANUFACTURING THE GINSENG EXTRACTION TEA, AND GINSENG EXTRACTION TEA MANUFACTURED BY THE SAME}

The present invention relates to a method for producing a ginseng leaching tea and a ginseng leaching tea produced thereby, and more particularly, by processing ginseng to have high hot water leaching properties and packaging it in a tea bag to brew an active ingredient with hot water such as green tea or black tea. The present invention relates to a tea bag type ginseng leach tea of the tea bag type that can be taken (drinking) and a tea bag type ginseng leach tea prepared thereby.

As interest in natural foods has increased recently, the demand for instant tea has also decreased in the consumption of tea. Instead, the ingredients themselves such as green tea, oolong tea, chopped green tea, edible leaf tea, round tea and coffee beans are packed in tea bags. Consumption of so-called tea bag type leach teas that have been immersed in water to drink the active ingredients of tea is increasing.

Ginseng is a very useful herbal medicine for industrial use, and it is also very useful as a tea material because of its unique aroma and taste. In fact, ginseng tea has the third market share of tea market in coffee and green tea.

Looking at the form of ginseng tea currently in circulation, the ginseng is treated with a suitable solvent to obtain a ginseng extract, and a ginseng extract is prepared by mixing a suitable excipient such as lactose and glucose with the ginseng extract, and then pelleting it. Processing consists of dry instant forms. Such pellet form has the advantage of high solubility in hot water, and has the advantage of giving various flavors to ginseng tea according to the selection of excipients.

However, in the current market structure where interest in natural foods is higher than ever, and consumers' desire for this is high, the above-described pellet-type ginseng tea is difficult to satisfy the changed taste of consumers and the manufacturing method is complicated.

As a result, the demand for ginseng tea is gradually decreasing, declining the desire to cultivate domestic ginseng farmers.

Therefore, even in ginseng tea, it is necessary to develop a tea bag type such as green tea and black tea so that it can be easily consumed with hot water according to the taste of modern people. Ginseng, however, has a material limitation that is difficult to produce as a tea bag type. In the case of black tea or green tea, the active ingredient is leached within a few minutes from hot water of about 100 ° C, but since ginseng is a food with a bulbous part, in order to leach out the active ingredient, it has to be concerned for several hours in hot water of 100 ° C or higher. .

Therefore, in order to take ginseng in the form of tea bags, it is necessary to process ginseng in a new way.

The present invention has been made under the above-mentioned background, the ginseng is processed to a high degree of hot water leaching, and then packaged in a tea bag to prepare a tea bag type ginseng leaching tea that can take (drink) the ginseng components with hot water and The purpose is to provide a tea bag type ginseng leaching tea produced thereby.

The present invention to achieve the above object

Harvesting ginseng and washing it to remove impurities such as soil:

Steaming ginseng from which impurities have been removed with steam of 100 ° C. or higher;

Drying the steamed ginseng with hot air of 100 ° C. or more;

Grinding ginseng to obtain ginseng powder;

It provides a method for producing a ginseng leaching tea consisting of; packing the obtained ginseng powder in a tea bag.

In addition, the present invention

Harvesting ginseng and washing to remove impurities such as soil;

Steaming ginseng from which impurities have been removed with steam of 100 ° C. or higher;

Irradiating steamed ginseng with microwaves or far infrared rays to dry them;

Grinding ginseng to obtain ginseng powder;

Packing ginseng powder in a tea bag; provides a method for producing a ginseng leaching tea consisting of.

The manufacturing method according to the present invention as described above is preferably made further comprising the step of slicing the washed ginseng to a predetermined size before steaming the ginseng with steam.

In addition, the present invention is prepared by the manufacturing method as described above to provide a tea bag type ginseng leaching tea packed (filled) ginseng powder in tea bags.

Hereinafter, the present invention will be described in more detail.

The manufacturing method of the ginseng leaching tea according to the present invention comprises an impurity removing step, steaming step (steaming step), drying step, grinding step and packaging step, which will be described in detail step by step as follows.

[Impurity Removal Step]

First, an impurity removal step of washing the harvested ginseng with water is performed to remove impurities including soil and dust. After the impurities are removed as described above, the steaming step (steaming step) described below is performed. At this time, it is preferable to proceed with the steaming step after removing water as much as possible.

[Steaming stage (steaming stage)]

After the impurities are removed, steaming is performed at 100 ° C. or higher.

The steaming step is a step of increasing the leachability by giving porosity to the ginseng along with the drying step, which is preferably carried out in a closed steamer for 10 minutes to 40 minutes. When the steaming step is carried out as described above, the active ingredient of ginseng does not volatilize and has excellent leachability after being dry powdered.

In addition, it is preferable that the step of sectioning the ginseng washed before the steaming step to a predetermined size is preceded. That is, ginseng is sliced to a predetermined size, and then put into a steamer and steamed with steam of 100 ° C. or higher. When the steaming step is performed after the cutting as described above, the porosity is improved as the contact area with the water vapor becomes wider, and the leaching property is further improved. At this time, it is good to slice the ginseng to a thickness of about 0.5cm.

[Drying step]

The ginseng that has undergone the steaming step is subjected to a drying step. In the drying step, a drying method using hot air drying, microwave irradiation or far infrared irradiation is used. In the drying step, the water content of the final dried product (red ginseng) is 10% by weight or less, preferably 5% by weight or less in terms of leachability and grinding effect. And the ginseng that went through this drying step becomes red ginseng with red color.

In addition, the drying method is carried out by hot air drying, microwave or far-infrared irradiation method, but proceeds under the following conditions to improve the porosity and workability of ginseng (red ginseng).

First, hot air drying is performed by drying hot steamed ginseng with hot air of 100 ° C. or higher. At this time, if the temperature of the hot air is too low, it takes a long time to dry, and if too high, the surface becomes hard and carbonized, which is not preferable.

Secondly, drying by microwave irradiation proceeds by injecting ginseng into the microwave irradiation vessel, and then irradiating the vessel with microwaves of 300 MHz or more. At this time, the ginseng is preferably in a sliced state, for example, the ginseng is cut into about 5cm in length, about 0.5cm in thickness and width into a sealed microwave irradiation container. And after adjusting the intensity of the microwave energy to maintain the temperature in the microwave irradiation vessel 100 ℃ to 150 ℃, that is, the temperature of the ginseng slices 100 ℃ to 150 ℃ and irradiated for 5 to 30 minutes, and then to a temperature of 150 ℃ or more Adjust the intensity of the microwave energy to heat up again. As such, when irradiating the ginseng slices for 5 to 30 minutes to maintain the temperature of 100 to 150 ℃, the microwave irradiation container is completely sealed to prevent water vapor from leaking out of the container. Heat it until the surface color of ginseng slices turns red while allowing it to be ejected to the outside. And when heating again at the temperature of 150 degreeC or more, it advances until the moisture content of a final dried product (red ginseng) becomes 10 weight% or less, Preferably it is 5 weight% or less.

Third, drying by far-infrared irradiation proceeds by irradiating far-infrared radiant heat to steamed ginseng. At this time, if the far-infrared radiant heat of 150 ~ 160 ℃ is irradiated for 120 minutes to 130 minutes and dried, the leachability is good, the dried final dried product (red ginseng) of 5% by weight or less can be obtained.

In addition, according to the present invention, it is preferable to repeat the steaming and drying steps as described above two or more times. That is, after steaming the ginseng from which impurities are removed with steam of 100 ° C. or higher, and drying steamed ginseng with hot air of 100 ° C. or higher, steamed dried ginseng (red ginseng) again with steam of 100 ° C. or higher, and then again. It is preferable to repeat the step of drying with hot air of 100 ° C. or higher. When the steaming step and the drying step are repeated in this way, the porosity of ginseng is improved, and the hot water leachability is further improved.

[Grinding and packing step]

The ginseng (red ginseng) that has undergone the drying step as described above is ground and then packed in a tea bag. Grinding and packaging methods are carried out by a process such as black tea or green tea of a conventional tea bag type. The tea bag may be a so-called tea bag paper made of a mixed nonwoven fabric of natural pulp and a thermoplastic resin or a nonwoven fabric of a thermoplastic resin, and when the ginseng powder ground in such a tea bag is packaged (filled), the tea bag type ginseng according to the present invention ) The leaching tea, that is ginseng bag tea, is completed. For example, the packaging may be easily performed through a three-sided (or four-sided) automatic packaging machine, which will be described in detail as follows.

1) Put the rolled up tea bag paper into the “V” slot and fold it in half.

2) Passed through the teabag paper to meet in half folded between two hot-junction mold gaps ("b" shaped molds and mated "b" shaped pedestals) which are maintained at a high temperature of 200-300 ° C. Let's do it.

3) While passing through the gap of the heat-bonding mold, only the opposite direction to the direction of travel is broken, except that the envelope is formed in a sealed form on three sides.

4) Fill the crushed ginseng (red ginseng) powder with the popped portion of the bag.

5) Then, the two parts of the heat bonding mold are passed through to join the broken parts. Through this process, a plurality of envelopes are made, which are cut individually and then transferred to a conventional three-side automatic packaging machine or a four-side automatic packaging machine and individually packaged in a gas shielding film to complete the finished product.

The ginseng powder processed by the present invention has a property that the ginseng component is grown within 1 to 2 minutes in hot water of about 100 ° C. That is, as it is prepared into a porous powder through a steaming step, a drying step, and a crushing step, the leaching rate of ginseng components in hot water is very fast, and the flavor and taste are increased.

Therefore, the present invention has an effect that can be taken (drinking) simply ginseng with hot water, such as tea bag or tea of the tea bag type.

Claims (7)

Harvesting ginseng and washing to remove impurities; Steaming ginseng from which impurities are removed with steam at 100 ° C .; Drying the steamed ginseng with hot air at 100 ° C .; Grinding ginseng to obtain ginseng powder; Packaging the obtained ginseng powder in a tea bag; method of producing a ginseng leaching tea characterized in that consisting of. The method according to claim 1, further comprising the step of sectioning the washed ginseng before steaming with steam. The method of claim 1, wherein the step of steaming the ginseng from which impurities are removed with steam at 100 ° C. and drying the steamed ginseng with hot air at 100 ° C. is repeated several times (at least two times). . Harvesting ginseng and washing to remove impurities; Steaming ginseng from which impurities are removed with steam at 100 ° C .; Irradiating steamed ginseng with microwaves or far infrared rays to dry them; Grinding ginseng to obtain ginseng powder; Packaging ginseng powder in a tea bag. Method of producing a ginseng leaching tea, characterized in that consisting of. The method of claim 4, wherein the drying by microwave irradiation is put into the microwave irradiation container, and the microwave energy intensity is adjusted for 5 to 30 minutes so that the temperature of the ginseng slice is maintained at 100 ℃ to 150 ℃, and then 150 Method of producing a ginseng leaching tea, characterized in that the heating of the ginseng slices by heating until the surface color of the ginseng slice is changed to red color by adjusting the intensity of microwave energy so as to be heated again at a temperature of ℃. The method according to claim 5, wherein when irradiated with ginseng slices at a temperature of 100 to 150 ° C. for 5 to 30 minutes, the microwave irradiation container is completely sealed so that water vapor does not leak out of the container, and when heated again to a temperature of 150 ° C. The method of manufacturing a ginseng leach tea, characterized in that to heat until the surface color of the ginseng slices discolored while allowing the steam to be ejected to the outside. A tea bag type characterized in that the ginseng powder is packaged (filled) in a tea bag prepared by the method according to any one of claims 1, 2, 4, 5, 7, and 8. Ginseng leaching tea.