KR101259422B1 - Method for producing wild ginseng black tea and wild ginseng black tea produced by the same method - Google Patents
Method for producing wild ginseng black tea and wild ginseng black tea produced by the same method Download PDFInfo
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- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 59
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 59
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 47
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 38
- 235000020279 black tea Nutrition 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title claims abstract description 11
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- 238000004519 manufacturing process Methods 0.000 title abstract description 16
- 238000001035 drying Methods 0.000 claims abstract description 9
- 235000013616 tea Nutrition 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 abstract description 4
- 238000010025 steaming Methods 0.000 abstract description 2
- 240000004371 Panax ginseng Species 0.000 description 53
- 241000283707 Capra Species 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 8
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- 230000000144 pharmacologic effect Effects 0.000 description 5
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- 235000017709 saponins Nutrition 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 235000002789 Panax ginseng Nutrition 0.000 description 4
- -1 contain ginsenoid-Rd Chemical class 0.000 description 4
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- DSSYKIVIOFKYAU-XCBNKYQSSA-N (R)-camphor Chemical compound C1C[C@@]2(C)C(=O)C[C@@H]1C2(C)C DSSYKIVIOFKYAU-XCBNKYQSSA-N 0.000 description 2
- 241000723346 Cinnamomum camphora Species 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
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- 235000019606 astringent taste Nutrition 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 229960000846 camphor Drugs 0.000 description 2
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000001747 exhibiting effect Effects 0.000 description 2
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- 206010006326 Breath odour Diseases 0.000 description 1
- 241000209507 Camellia Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- IPMYMEWFZKHGAX-UHFFFAOYSA-N Isotheaflavin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C(C1=C2)=CC(O)=C(O)C1=C(O)C(=O)C=C2C1C(O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-UHFFFAOYSA-N 0.000 description 1
- 235000006679 Mentha X verticillata Nutrition 0.000 description 1
- 235000002899 Mentha suaveolens Nutrition 0.000 description 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 description 1
- UXRMWRBWCAGDQB-UHFFFAOYSA-N Theaflavin Natural products C1=CC(C2C(CC3=C(O)C=C(O)C=C3O2)O)=C(O)C(=O)C2=C1C(C1OC3=CC(O)=CC(O)=C3CC1O)=CC(O)=C2O UXRMWRBWCAGDQB-UHFFFAOYSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
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- 229940124538 antidiuretic agent Drugs 0.000 description 1
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- 235000006708 antioxidants Nutrition 0.000 description 1
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- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000018597 common camellia Nutrition 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
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- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 235000006180 nutrition needs Nutrition 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000009331 sowing Methods 0.000 description 1
- 235000014620 theaflavin Nutrition 0.000 description 1
- IPMYMEWFZKHGAX-ZKSIBHASSA-N theaflavin Chemical compound C1=C2C([C@H]3OC4=CC(O)=CC(O)=C4C[C@H]3O)=CC(O)=C(O)C2=C(O)C(=O)C=C1[C@@H]1[C@H](O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-ZKSIBHASSA-N 0.000 description 1
- 229940026509 theaflavin Drugs 0.000 description 1
- 235000008118 thearubigins Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
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- Non-Alcoholic Beverages (AREA)
Abstract
본 발명은 인삼잎과 홍차잎를 혼합한 후 덖고 건조하여 제조하는 것을 특징으로 하는 인삼홍차의 제조방법 및 상기 방법으로 제조된 인삼홍차에 관한 것이다.The present invention relates to a method for producing ginseng black tea and ginseng black tea prepared by the above method, which is prepared by mixing ginseng leaves and black tea leaves and steaming and drying the same.
Description
본 발명은 인삼잎과 홍차잎를 혼합한 후 덖고 건조하여 제조하는 것을 특징으로 하는 인삼홍차의 제조방법 및 상기 방법으로 제조된 인삼홍차에 관한 것이다.The present invention relates to a method for producing ginseng black tea and ginseng black tea prepared by the above method, which is prepared by mixing ginseng leaves and black tea leaves and steaming and drying the same.
홍차는 동백나무과의 카멜리아 시넨시스(Camellia Sinensis)의 싹이나 잎을 이용하여 바람으로 수분을 어느 정도 제거한 후, 차잎을 비벼 둥글거나 뾰족하게 말아 차잎의 표면 세포 및 조직을 파괴하여 산소에 노출시켜 산화 효소에 의해 산화 발효시킴으로써 제조한 것이다.Black tea is used to remove some of the moisture by wind using buds or leaves of Camellia Sinensis of Camellia family. It is prepared by oxidative fermentation with an enzyme.
근래에는 홍차에 함유된 여러 성분의 약리적인 메커니즘이 규명됨에 따라 그 가치가 재인식되고 있다. 홍차에는 폴리페놀류인 테아플라빈, 테아루비긴, 식이섬유, 카페인, 아미노산, 비타민 등의 유효 성분들이 다량으로 함유되어 있어 해독작용, 피로회복, 강심작용 및 피부미용에 효과가 우수한 것으로 밝혀졌으며, 특히 홍차에 가장 많이 함유되어 있는 폴리페놀에 의한 항산화작용, 항암작용, 혈중콜레스테롤 저하작용, 항노화작용, 중금속 해독작용, 충치 예방 및 구취제거 작용 등의 효과들이 입증되면서 크게 주목받고 있다. 그러나, 침출 시 폴리페놀에 의한 떫은맛과 쓴맛이 발생하여 기호도가 떨어지는 문제가 있다.Recently, as the pharmacological mechanism of the various ingredients contained in black tea has been identified, its value is being recognized. Black tea contains a large amount of active ingredients such as polyflavin, theaflavin, thearubigin, dietary fiber, caffeine, amino acids, and vitamins. In particular, the attention of the antioxidant, anti-cancer, lowering cholesterol in the blood, anti-aging, heavy metal detoxification, caries prevention and bad breath removal by the polyphenols contained in the tea is the most attention. However, when leaching occurs astringency and bitter taste due to polyphenols, there is a problem that the palatability falls.
한편, 고려인삼(Panax ginseng)은 두릅나무과(Araliaceae)에 속하는 식물로서, 생육환경에 따라 자연상태에서 자생한 인삼인 산삼과, 인공적으로 기른 인삼인 재배인삼으로 크게 나눌 수 있고, 산삼은 다시 그 파종 기원에 따라 천연산삼과 산양삼(山養蔘)으로 나뉘는데, 산양삼은 천연산삼의 종자를 산중에 파종하여 가꾸는 것, 천연산삼의 유근(幼根)을 심산에서 채취하여 적당한 위치의 산림 중에 재이식하여 가꾸는 것, 재배인삼의 종자를 산림 중에 파종하여 가꾸는 것 등으로 분류할 수 있고, 장뇌삼(長腦蔘)이라고도 불린다.Meanwhile, Korean ginseng (Panax ginseng) is a plant belonging to the family Araliaceae, and can be divided into wild ginseng, which is a natural ginseng grown naturally in accordance with the growing environment, and cultivated ginseng, which is artificially grown. Depending on the origin of sowing, it is divided into natural wild ginseng and wild ginseng (山,), which are planted by planting seeds of natural ginseng in the mountains, and re-planting in the forest of appropriate location by extracting the roots of natural ginseng from the deep mountains. It can be classified as planting and planting seeds of cultivated ginseng in the forest, etc., also called camphor ginseng (長 腦 蔘).
그런데, 약재로 사용되는 인삼은 대부분 뿌리부분이며, 잎은 거의 사용되지 않는다. 그러나 인삼수확시 거의 폐기처분되는 인삼잎에도 인삼의 유효성분이 미량이지만 거의 모두 포함되어 있어서, 한방에서는 항이뇨작용, 혈당강하작용을 하는 것으로 알려져 있지만, 실제로는 인삼잎이 이용되고 있지는 못한 실정이다.By the way, the ginseng used as a medicinal herb is mostly the root, leaves are rarely used. However, ginseng leaves that are almost discarded when harvesting ginseng contain trace amounts of ginseng, but almost all of them are known to have antidiuretic and hypoglycemic effects, but in reality, ginseng leaves are not used.
인삼잎에는 사포닌과 각종 효소들이 함유되어 있는데, 사포닌 종류는 주로 진세노이드-Rd(ginsenoid-Rd), 진세노이드-Re(ginsenoid-Re) 및 진세노이드-Rg1(ginsenoid-Rg1) 등이 함유되어 있으며, 그외에 -Rb1, -Rb2, -Rc, -Rf, -Rg2 등이 미량사포닌 성분으로 함유되어 있다. 또한, 인삼잎에는 진세노이드-F1(ginsenoid-F1), -F2, -F3, F6a 및 F6bc 등 인삼잎에만 있는 사포닌 화합물들이 함유되어 있으며, 그 외에도 죽절인삼(chikusetsusaponin) Ia-L3c, -L3bc1, -L5, -L8, -L9a, -L9bc 및 -L10 등 사포닌 화합물들이 함유되어 있다고 보고되고 있으나 실제로는 거의 활용되지 못하고 버려지고 있는 실정이다.Ginseng leaves contain saponin and various enzymes, and saponins mainly contain ginsenoid-Rd, ginsenoid-Re and ginsenoid-Rg1. In addition, -Rb1, -Rb2, -Rc, -Rf, -Rg2, etc. are contained as a trace saponin component. In addition, ginseng leaves contain saponin compounds unique to ginseng leaves such as ginsenoid-F1, -F2, -F3, F6a, and F6bc. It has been reported that saponin compounds such as -L5, -L8, -L9a, -L9bc, and -L10 are contained, but are not practically used and are discarded.
최근 참살이(Well-Being) 문화의 확대로 건강에 대한 관심과 다양한 기호에 대한 요구가 높아짐에 따라 다양한 기호와 유용한 약리효과를 갖는 식품이 각광을 받고 있으며, 이에 따라 건강에도 도움이 되면서 기호성도 우수한 제품의 개발이 필요하게 되었다.Recently, as the interest in health and demand for various signs have increased due to the expansion of the Well-Being culture, foods with various signs and useful pharmacological effects have been spotlighted. There is a need for development of superior products.
한국특허공개 제2009-0044270호에는 기호성이 우수한 민트 홍차 및 그 제조방법이 개시되어 있으나, 본 발명의 인삼홍차의 제조방법과는 상이하다.Korean Patent Laid-Open Publication No. 2009-0044270 discloses mint black tea having excellent palatability and a manufacturing method thereof, but is different from the manufacturing method of ginseng black tea of the present invention.
본 발명은 상기와 같은 요구에 의해 도출된 것으로서, 본 발명의 목적은 인삼잎 특유의 맛과 향미가 증진되고, 특히 약리작용을 나타내는 성분을 최대한 파괴하지 않고 홍차로 가공할 수 있는 가장 적합한 조건으로 인삼홍차를 제조하여 품질 및 소비자 기호도가 향상된 인삼홍차의 제조방법을 제공하는 데 있다.The present invention is derived from the above requirements, the object of the present invention is to improve the taste and flavor peculiar to ginseng leaves, in particular to the most suitable conditions that can be processed into black tea without destroying the components exhibiting pharmacological action as much as possible It is to provide a manufacturing method of ginseng black tea with improved quality and consumer preference by manufacturing ginseng black tea.
상기 과제를 해결하기 위해, 본 발명은 인삼잎과 홍차잎를 혼합한 후 덖고 건조하여 제조하는 것을 특징으로 하는 인삼홍차의 제조방법을 제공한다.In order to solve the above problems, the present invention provides a method for producing black ginseng tea, characterized in that the ginseng leaves and black tea leaves are mixed and then steamed and dried.
또한, 본 발명은 상기 방법으로 제조된 인삼홍차를 제공한다.In addition, the present invention provides a ginseng tea produced by the above method.
본 발명의 방법에 의해 제조된 인삼 홍차는 기존의 홍차에 비해 떫은맛과 쓴맛이 감소되고, 우수한 약리작용을 나타내는 성분을 함유하는 인삼잎을 첨가함으로써 인삼잎 특유의 맛과 향미가 가미될 뿐만 아니라 다양한 약리작용을 나타내는 성분을 함유하여 종래의 홍차에 비해 소비자들의 영양적 요구뿐만 아니라 기호도가 향상된 홍차를 제공할 수 있다.Ginseng black tea prepared by the method of the present invention is less astringent and bitter than conventional black tea, and by adding the ginseng leaves containing the components exhibiting excellent pharmacological action, not only the taste and flavor unique to the ginseng leaves are added but also various Containing a component that exhibits pharmacological action can provide a tea with improved palatability as well as nutritional needs of consumers compared to conventional black tea.
도 1은 본 발명의 산양삼홍차의 제조 공정을 나타낸 것이다.Figure 1 shows the manufacturing process of goat red tea of the present invention.
본 발명의 목적을 달성하기 위하여, 본 발명은 인삼잎과 홍차잎를 혼합한 후 덖고 건조하여 제조하는 것을 특징으로 하는 인삼홍차의 제조방법을 제공한다.In order to achieve the object of the present invention, the present invention provides a method for producing ginseng black tea, characterized in that by mixing the ginseng leaves and black tea leaves, steamed and dried.
본 발명의 인삼홍차의 제조방법에서, 상기 인삼잎은 산삼잎, 산양삼잎 또는 장뇌삼잎일 수 있으며, 바람직하게는 산양삼잎일 수 있으나, 이에 제한되지 않는다.In the method of manufacturing ginseng black tea of the present invention, the ginseng leaf may be a wild ginseng leaf, a goat ginseng leaf or a camphor ginseng leaf, preferably a goat ginseng leaf, but is not limited thereto.
또한, 본 발명의 인삼홍차의 제조방법에서, 상기 인삼잎과 홍차잎의 혼합량은 인삼잎 0.8~1.2 중량부와 홍차잎 8~12 중량부로 혼합할 수 있으며, 바람직하게는 인삼잎 1 중량부와 홍차잎 10 중량부로 혼합할 수 있는데, 인삼잎을 상기 중량부보다 많이 첨가할 경우 홍차 고유의 맛과 향이 떨어지는 문제점이 있고, 상기 중량부보다 적게 첨가할 경우 인삼향이 제대로 느껴지지 않은 문제점이 있다.In addition, in the production method of ginseng black tea of the present invention, the mixing amount of the ginseng leaves and black tea leaves may be mixed with 0.8 to 1.2 parts by weight of ginseng leaves and 8 to 12 parts by weight of black tea leaves, preferably 1 part by weight of ginseng leaves It can be mixed with 10 parts by weight of black tea leaves, when the ginseng leaves are added in more than the weight part has a problem inherent taste and aroma of black tea, there is a problem that the ginseng flavor is not properly felt when added less than the weight part.
또한, 본 발명의 인삼홍차의 제조방법에서, 상기 덖는 방법은 혼합한 잎을 100~140℃에서 10~30분 동안 덖을 수 있으며, 바람직하게는 120℃에서 20분간 덖을 수 있는데, 상기 조건으로 혼합한 잎을 덖음으로써, 인삼잎의 향과 맛을 증진시킬 수 있다.In addition, in the manufacturing method of the ginseng black tea of the present invention, the method of squeezing the mixed leaves can be chopped for 10 to 30 minutes at 100 ~ 140 ℃, preferably 덖 20 minutes at 120 ℃, the conditions By squeezing the mixed leaves, the aroma and taste of ginseng leaves can be enhanced.
또한, 본 발명의 인삼홍차의 제조방법에서, 상기 건조하는 방법은In addition, in the method of manufacturing ginseng black tea of the present invention, the drying method
(a) 180~260℃에서 20~40분 동안 교반하면서 잎의 수분함량을 8~12% 이내로 건조하는 단계; 및(a) drying the moisture content of the leaves within 8-12% with stirring at 180-260 ° C. for 20-40 minutes; And
(b) 상기 건조한 잎을 100~140℃에서 2~4시간 동안 잎의 수분함량을 4~6% 이내로 건조하는 단계를 포함할 수 있으며,(b) drying the dried leaves within 4 to 6% of moisture content of the leaves for 2 to 4 hours at 100 to 140 ° C.,
바람직하게는Preferably
(a) 220℃에서 30분 동안 교반하면서 잎의 수분함량을 10% 이내로 건조하는 단계; 및(a) drying the moisture content of the leaves within 10% while stirring at 220 ° C. for 30 minutes; And
(b) 상기 건조한 잎을 120℃에서 3시간 동안 잎의 수분함량을 5% 이내로 건조하는 단계를 포함할 수 있다.(b) drying the dried leaves at 120 ° C. for 3 hours to within 5% of the moisture content of the leaves.
본 발명은 또한, 상기 방법으로 제조된 인삼홍차를 제공한다.
The present invention also provides a ginseng tea produced by the above method.
이하, 본 발명을 실시예에 의해 상세히 설명한다. 단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예에 한정되는 것은 아니다.
Hereinafter, the present invention will be described in detail by way of examples. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.
제조예Manufacturing example 1: One: 산양삼홍차의Goat's red tea 제조방법 Manufacturing method
(a) 산양삼 잎을 세척하고 물기를 제거한 후 드럼형 살청기에 상기 산양삼 잎 1 kg과 홍차잎 10 kg을 넣고 혼합한 잎을 120℃에서 20분 동안 덖어주었다.(a) After washing the goat's leaves and removing the water, 1 kg of the goat's leaves and 10 kg of black tea leaves were put in a drum type washer and the mixed leaves were washed at 120 ° C. for 20 minutes.
(b) 상기 덖은 잎을 대형가마솥에 넣고 220℃에서 30분 동안 교반하면서 수분함량을 10% 이내로 건조하였다.(b) The steamed leaves were put in a large cauldron and dried at 220 ° C. for 30 minutes to dry the moisture content within 10%.
(c) 상기 건조한 잎을 열풍건조기에 넣고 120℃에서 3시간 동안 수분함량을 5% 이내로 건조하고, 맛과 향을 오랫동안 유지하기 위해 저온(5℃)에서 저장하였다.
(c) The dried leaves were put in a hot air dryer and dried at 120 ° C. for 3 hours at a moisture content of less than 5% and stored at low temperature (5 ° C.) in order to maintain taste and aroma for a long time.
실시예Example 1: 관능검사 1: Sensory evaluation
본 발명의 방법에 의해 제조된 산양삼홍차와, 시판되는 홍차(비교예)를 훈련된 관능검사 요원 20명을 대상으로 각자 기호에 따라 물에 희석한 후 관능검사를 실시하여 그 결과를 하기 표 1에 나타내었다. 관능검사 항목은 색, 향, 맛 및 전체적인 기호도에 대하여 실시하였으며, 5점 척도법에 따라 5점을 만점으로 하여 다음의 평가기준에 의하여 피시험자가 점수를 기록한 후 이들의 평균값을 구하여 기록하였다. 5: 아주 좋다, 4: 좋다, 3: 보통이다, 2: 나쁘다, 1: 아주 나쁘다.
Goat ginseng tea produced by the method of the present invention, and commercially available black tea (comparative example) were subjected to sensory tests after diluting 20 trained sensory test agents in water according to their preferences, and the results are shown in Table 1 below. Shown in The sensory test items were evaluated for color, flavor, taste, and overall acceptability. The scores were recorded on a 5-point scale using the following criteria. 5: very good, 4: good, 3: normal, 2: bad, 1: very bad.
그 결과, 상기 표 1에서 알 수 있는 바와 같이, 색에 대한 기호도에서는 본 발명의 산양삼홍차와 비교예는 큰 차이를 나타내지 않았으나, 향과 맛에 대한 기호도에서는 본 발명의 산양삼홍차가 더 좋은 기호도를 나타내었다. 또한, 전체적인 기호도에서도 본 발명의 산양삼홍차가 더 좋은 기호도를 나타내어, 본 발명의 방법으로 제조된 산양삼홍차는 홍차 특유의 떫은맛과 쓴맛이 감소되고, 산양삼향이 가미되어 우수한 풍미를 나타내는 것을 알 수 있었다.As a result, as can be seen in Table 1, the color of the red ginseng tea of the present invention and the comparative example did not show a significant difference in the degree of preference for the color, but in the degree of preference for the flavor and taste, the red ginseng tea of the present invention is better Indicated. In addition, goat ginseng black tea of the present invention also shows a better preference in the overall preference, goat ginseng black tea produced by the method of the present invention was found that the astringent taste and bitter taste of black tea is reduced, and the goat samyang flavor is added to show an excellent flavor.
Claims (4)
(b) 상기 덖은 잎을 180~260℃에서 20~40분 동안 교반하면서 건조하는 단계; 및
(c) 상기 건조한 잎을 100~140℃에서 2~4시간 동안 건조하는 단계를 포함하여 제조하는 것을 특징으로 하는 인삼홍차의 제조방법.(a) squeezing leaves mixed with 0.8 to 1.2 parts by weight of ginseng leaves and 8 to 12 parts by weight of black tea leaves for 10 to 30 minutes at 100 to 140 ° C;
(b) drying the thin leaves with stirring at 180-260 ° C. for 20-40 minutes; And
(c) the method of producing ginseng black tea, comprising the step of drying the dried leaves for 2 to 4 hours at 100 ~ 140 ℃.
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| CN103609781A (en) * | 2013-12-16 | 2014-03-05 | 河南羚锐正山堂养生茶股份有限公司 | Ginseng-longan health preserving black tea and preparation method thereof |
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| KR20000045949A (en) * | 1998-12-30 | 2000-07-25 | 신윤재 | Processing method of ginseng tea made of leaves and stems of ginseng |
| KR100540881B1 (en) | 2004-10-07 | 2006-01-11 | 한국식품연구원 | Camphor leaf tea and its manufacturing method |
| KR20070040966A (en) * | 2005-10-13 | 2007-04-18 | 한국식품연구원 | Blended green tea containing camphor ginseng leaf and its manufacturing method |
| KR20100043725A (en) * | 2008-10-21 | 2010-04-29 | 재단법인 홍천메디칼허브연구소 | Changes of protopanaxadiol ginsenosides in ginseng leaves by steaming heat treatment |
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| KR20000045949A (en) * | 1998-12-30 | 2000-07-25 | 신윤재 | Processing method of ginseng tea made of leaves and stems of ginseng |
| KR100540881B1 (en) | 2004-10-07 | 2006-01-11 | 한국식품연구원 | Camphor leaf tea and its manufacturing method |
| KR20070040966A (en) * | 2005-10-13 | 2007-04-18 | 한국식품연구원 | Blended green tea containing camphor ginseng leaf and its manufacturing method |
| KR20100043725A (en) * | 2008-10-21 | 2010-04-29 | 재단법인 홍천메디칼허브연구소 | Changes of protopanaxadiol ginsenosides in ginseng leaves by steaming heat treatment |
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| KR101866809B1 (en) | 2017-10-20 | 2018-07-23 | 권휘 | Manufacturing method of black tea having pine scent |
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