KR101753600B1 - Manufacturing method of tea - Google Patents

Abstract

The present invention relates to a process for producing citrus leaf tea, comprising a washing step of washing citrus leaves; A step of kneading the citronelles; Keeping in mind the citron leaves which have been subjected to the soaking step; And a drying step of drying the citron leaves through the remarking step, wherein the finishing step and the note step are repeated one or more times, the temperature of the finishing step is in the range of 50 to 170 ° C, In the case of the present invention.

Description

{MANUFACTURING METHOD OF TEA}

The present invention relates to a process for preparing citrus leaf tea, and more particularly to a process for producing Citrus leaf tea comprising a step of cutting citrus leaf.

Yuzu contains a large amount of vitamin B2, C, and calcium, and contains many functional ingredients such as limonene, colloid, and hesperidin. It is made with sugar or honey and used as tea or as a liquor, liquor, rice cake, Widely used.

Dried yuzhaeng made from sugar or honey can be drunk in hot water and can be drunk. However, there is a limitation in enjoying it because of the concern about diabetes and adult diseases. In addition, when it is manufactured with a citron, it is inevitable to manufacture it for domestic distribution because of its weight and expiration date, and it is difficult to produce it as an exportable product and it is difficult to keep it for a long time.

Therefore, there is an increasing demand for tea that has processed citron leaves instead of citron fruits. For example, Korean Patent Laid-Open Publication No. 10-1997-0009571 discloses citron tea produced by slicing or pulverizing citron leaves and processing the citron pulverized product.

However, in the prior art, citron tea is produced by mixing the citron fruit pulverized product with the pulverized product of citron, so that not only citron leaves are used but also there is a problem in long-term preservation.

Yuzawa leaf has been known to have the effects of suppressing obesity (Korean Patent Publication No. 10-2004-0095949) and anti-inflammatory effect (Korean Patent Publication No. 10-2008-0107207). Therefore, it is expected that it will be possible to provide a tea product that is easy to carry and easy to ingest the nutrients of citron leaf when the citron leaf tea is utilized.

A common manufacturing method for citron leaf tea is to dry the citron leaves (see http://blog.daum.net/_blog/BlogTypeView.do?blogid=0hyv3&articleno=22&categoryId=5&regdt=20150306152904; http: // www. yuza.kr/pages/page_33.php?act_module=board_board_2&act_type=read&sn=896&page=3&PHPSESSID=59a1ff1ebf9bb8985df2653d0e229c16), yuza leaves are dried by rubbing method (Internet: http://blog.daum.net/_blog /BlogTypeView.do?blogid=0DwTn&articleno=11706923).

These methods are suitable for small-scale production at a home or farmhouse, but it is necessary to review the reproducibility and efficiency of the process for commercialization.

Korean Patent Laid-Open Publication No. 10-2016-0076165 discloses a method for preparing tea comprising citrus fruits, green tea leaves and flower flakes. In the above-mentioned prior art, citron is processed 9 times to prepare citron material. However, this is a method of processing citron fruit, which is not a method of processing citron leaves, but it is difficult to apply citron tea as it is.

Korean Patent Publication No. 10-1997-0009571 Korean Patent Publication No. 10-2004-0095949 Korean Patent Publication No. 10-2008-0107207

http://blog.daum.net/_blog/BlogTypeView.do?blogid=0hyv3&articleno=22&categoryId=5&regdt=20150306152904 http://www.yuza.kr/pages/page_33.php?act_module=board_board_2&act_type=read&sn=896&page=3&PHPSESSID=59a1ff1ebf9bb8985df2653d0e229c16 http://blog.daum.net/_blog/BlogTypeView.do?blogid=0DwTn&articleno=11706923

SUMMARY OF THE INVENTION The present invention has been made in view of the problems of the prior art as described above, and it is an object of the present invention to provide a process for producing citrus leaf tea with citron leaves.

Further, it is an object of the present invention to provide a manufacturing method suitable for citron leaf tea by optimizing the condition and the number of the pickling process.

It is also an object of the present invention to provide a method for manufacturing a citrus leaf tea which is easy to drink while maintaining the color and flavor of the citron leaves as it is before and after the chewing process, thereby providing consumers with aesthetic satisfaction.

It is also an object of the present invention to provide a process for producing citrus leaf tea which can be preserved for a long time by a chewing process and can be easily processed.

In order to solve the above problems, the present invention provides a method for manufacturing citrus leaf tea comprising: washing a citrus leaf; A step of kneading the citronelles; Keeping in mind the citron leaves which have been subjected to the soaking step; And a drying step of drying the citron leaves through the remarking step, wherein the finishing step and the note step are repeated one or more times, the temperature of the finishing step is in the range of 50 to 170 ° C, In the case of the present invention.

At this time, the kneading step is sequentially performed by one or more kneading kilns having different temperatures. In one embodiment, the kneading step and the note step are performed once.

In another embodiment of the present invention, the smoothing step and the remembrance step are repeated three times.

In another embodiment, the smoothing step and the remembrance step are repeated five times.

Further, in another embodiment, the smoothing step and the remembrance step are repeated nine times. In this case, the kneading step is performed at 150 to 170 ° C for the first time, and the ninth round is performed at 50 to 60 ° C.

According to the present invention, a citrus leaf tea can be produced by processing citronelles leaves to maintain the color and flavor of the citronelles leaves.

In addition, it is possible to provide a method for producing an optimized citrus leaf tea by optimizing conditions and times of the leaching process.

In addition, it is possible to provide a process for producing citrus leaf tea which can be preserved for a long time by a chewing process and can be easily processed.

Fig. 1 is a photograph showing a citron leaf (a) according to an embodiment of the present invention, citron leaf tea (b) after a frying process, and (c) when the Citron leaf tea is mixed with hot water.

Hereinafter, the present invention will be described in more detail. The terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms and the inventor may appropriately define the concept of the term in order to best describe its invention It should be construed as meaning and concept consistent with the technical idea of the present invention.

The present invention relates to a process for preparing citrus leaf tea, comprising the steps of washing citrus leaves; A step of kneading the citronelles; Keeping in mind the citron leaves which have been subjected to the soaking step; And a drying step of drying the citron leaves through the remarking step, wherein the finishing step and the note step are repeated one or more times, the temperature of the finishing step is in the range of 50 to 170 ° C, In the case of the present invention.

At this time, the kneading step may be sequentially performed by one or more kneading kilns having different temperatures.

In other words, when the finishing step ends one time, the finishing step is performed with one finishing kiln. When the finishing step is performed three times, the finishing step is sequentially performed with three different temperatures. , It is possible to carry out the smelting process with 9 different temperatures.

Generally, when the tea leaves are heated, they are heated at a high temperature of 250 to 350 ° C. In the present invention, since the leaves of the tea leaves are removed as they are, the temperature falls within a temperature range lower than the heating temperature. Therefore, a temperature range of at least 50 캜 and at most 170 캜 is set.

In the case of tea leaves, when the heat is applied during the cooking process, the moisture is discharged out and the shape changes. In other words, at first, the leaves become transparent and radiant, but after the water is completely drained, the leaves turn dark and change color to dark color.

In the present invention, yuzu leaf tea is prepared by optimizing the process conditions to produce a yuzu leaf tea, so that when the yuzu leaf tea is put in hot water, the shape and color of the leaves of the yuzu leaves are restored, .

In the preheating process, preheated ovens are fed into the preheated preheated ovens at the target temperature range.

The traditional way of picking tea leaves is to put the tea leaves in a hot pot or pot and shake them while stirring by hand. This method has a problem in that the degree of squeezing varies depending on the person who manufactures and there is a problem that burning occurs on the bottom of the pot or the pot.

Therefore, in the present invention, the mixing process is performed so that the mixing process can be performed while stirring the mixing blades at a constant stirring speed so as to match the floor shape of the kiln. The shape of the stirring wing can be varied depending on the shape and size of the kiln, but it should be designed so that the citron leaves can be evenly mixed without scratching the floor.

If the agitation speed is too slow, the citron leaves can get stuck or burned on the floor due to the temperature of the kiln, and if it is too fast, the heat does not pass through to the inside of the citron leaves, resulting in incomplete smearing. In the present invention, stirring was carried out at a speed of 20 to 50 rpm in consideration of these conditions.

The cooking time depends on the temperature and the amount of cooking time. In particular, when the temperature of the rotary kiln is low, it is preferable to increase the rotary time to 10 to 15 minutes, and if the temperature of the rotary kiln is relatively high, 3 to 7 minutes of the rotary time is sufficient.

The amount of citron leaves for the chewing process is about 30 to 50% by volume of the kiln. If the citrus fruit leaves are too large, it is impossible to carry out a homogenization process. If the citrus fruit leaf is too small, the production efficiency decreases. Therefore, it is necessary to add citrus fruit within the above range.

Citron leaves to be added to the oven should be cleaned beforehand. Citron leaves are collected during the pesticide-free period, which does not spray pesticides for 6 to 7 months during the year, so there is almost no pesticide ingredient, and impurities can be completely removed by washing.

After the washed citron leaves are dried, the citron leaves can be easily squeezed by performing the bibum process before the souring process. The beam process is performed by putting dried citron leaves into a beam device and rubbing the leaves together for about one minute. Since the leaves should not be damaged, the bean process is performed by observing the state of the leaves.

The volume of the citron leaves is reduced because the moisture of the citron leaves evaporates as the frying process is carried out. As a result, the color or shape may change, and the taste and the aroma may change. Therefore, it is necessary to carry out the process of making notes when the smelting process is completed.

Generally, when making tea leaves, it is important to note that tea leaves are put on a stool and rubbed and rubbed with both hands. This idea pushes the juice of the tea leaves out of the cell to promote drying, helps to change the ingredients, scarifies the surface of the tea leaves, and when the tea is fused with hot water, the tea component is easy to come out, It becomes convenient. If you do not get it right, the tea leaves do not get tired, affecting the next tear, making tea leaves difficult to store.

In the present invention, since citronellal leaves are to be kept in mind, it is necessary to carry out the care process so as to maintain the shape unlike tea leaves. Therefore, in the above-mentioned process, the citron leaves are recovered from the frying kiln and the citron leaves are placed between the straw stalls and the vigorous process is performed using the vibrating sludge. The vibration of the vibrating sieve makes it possible to obtain the same effect as rubbing the citron leaves lying between the stools by rubbing them with hands while colliding with leaves or colliding with straw. It is possible to control the time while checking the damage of the citron leaf, moisture and so on.

The citron leaf tea according to the present invention is characterized in that the color and flavor of the citron leaves are maintained as they are after the frying process. In other words, when the citron tea leaves are introduced into hot water, the citron leaves are loosened in the water and the color and shape of the citron leaves are expressed as they are, thereby giving the consumers an aesthetic satisfaction and an effect of greatly improving the flavor and flavor of citron leaves.

The tasting process can be repeated from 1 to 9 times. The color, flavor, and flavor will vary depending on the number of tins. That is, since the product manufactured after careful drying after one round can be used as a relatively low-priced product, it can be used for manufacturing the citron tea tea drink. In addition, after 5 times drying, the product manufactured by keeping in mind can be used as an intermediate product. In addition, the product manufactured after careful drying after 9 rounds can be applied to the car which is puffed.

Depending on the number of scrapings, the conditions of the scraping process and the scrap process may be somewhat different.

In one embodiment, when the citron leaf tea is prepared by a two-step spinning process, the citron leaves are put into a preheated oven at 100 to 150 ° C and kept for 5 minutes. This is done twice. After that, it was naturally dried in the shade for 30 minutes and then dried at 80 ° C for 2 hours to complete the citron leaf tea.

In another embodiment, when the citron leaf tea is prepared by a three-step spinning process, the citron leaf is put into a preheating oven heated to 100 to 150 ° C for 1 time, and kept for 5 minutes. After carefulness, the citron leaves are naturally cooled and put into a second tumbling kiln preheated to 90 ~ 100 ℃. It is recovered, cooled naturally, put into a third tumbler preheated to 80 ~ 90 ℃, and shaken for 5 minutes. This was recovered and dried at 80 ° C for 1 hour to complete the citron leaf tea.

In another embodiment, when the citron leaf tea is prepared by the 5-step spinning process, the citron leaves are added to the preheated oven at 100 ~ 150 ° C for 1 time, and after 5 minutes, keep in mind. After carefulness, the citron leaves are naturally cooled and put into a second tumbling kiln preheated to 90 ~ 100 ℃. It is recovered, cooled naturally and put in a third tumbling kiln preheated to 80 ~ 90 ℃ for 5 minutes. After recovering it, it is naturally cooled and then put in a fourth tumbling kiln preheated to 70 ~ 80 ° C, and it is kneaded for 7 minutes. After 30 minutes of natural cooling and drying, the mixture was put into a fifth oven at 60 ° C and dried for 30 minutes to complete the citron leaf tea.

In case of carrying out the 9 times scraping process, it is possible to produce the citrus leaf tea of the best quality, which is the main component of the quality of the citron leaf tea.

In one embodiment, the sample was sieved under the same softening conditions as in Table 1 to prepare Sample 1. The moisture content of each drying process was measured before the drying process and the degree of drying by the drying process was confirmed.

After each kneading process, the mixture was cooled at room temperature for 1 to 5 minutes, and then dried at a temperature of 60 to 80 ° C.

At this time, since the moisture is almost removed and the fragrance is raised at the 9th burning, the burning process is performed for about 10 to 15 minutes, but it takes 15 minutes in this embodiment.

Smoothing process Temperature (℃) Time (minutes) Water content (%) 1 time 150-170 5 9.7 Episode 2 100 to 150 7 9.0 3rd time 100-120 5 8.7 4 times 90-100 5 8.2 5 times 70 ~ 80 5 7.4 6 times 70 ~ 80 3 7.1 7 times 60 to 70 5 6.7 8 times 60 to 70 10 6.2 9 times 50 to 60 15 5.4

In order to confirm the effects of the temperature of the sourdough process, citron leaf tea was prepared according to the souring process conditions of Tables 2 and 3, unlike Table 1, and Samples 2 and 3 were prepared.

Smoothing process Temperature (℃) Time (minutes) Water content (%) 1 time 170 ~ 180 5 9.0 Episode 2 110 ~ 150 5 8.5 3rd time 100-120 5 8.2 4 times 90-100 5 7.5 5 times 80 ~ 90 5 7.0 6 times 80 ~ 90 4 6.2 7 times 70 ~ 80 5 5.7 8 times 70 ~ 80 8 5.2 9 times 60 to 70 10 4.8

Smoothing process Temperature (℃) Time (minutes) Water content (%) 1 time 150-170 5 9.3 Episode 2 120 ~ 150 6 8.9 3rd time 120 ~ 150 5 7.8 4 times 100-120 5 7.2 5 times 100-120 5 6.9 6 times 100-120 4 6.1 7 times 80-100 5 5.4 8 times 80-100 5 5.2 9 times 70 to 90 6 4.6

Samples 1 to 3 were subjected to a one-time smoothing process as Samples 1-1, 2-1 and 3-1, respectively, and Samples 5 to 5 were subjected to Samples 1-5, 2-5 and 3- 5, and the samples subjected to 9 cycles were respectively designated as Samples 1-9, 2-9, and 3-9.

5 g of each sample was taken and placed in warm water at 80 ± 3 ° C. After 30 seconds, the degree of anxiety of the citron leaf tea, the degree of restoration of leaves, the taste and flavor, and the color difference in comparison with the citron leaves were evaluated.

The degree of concern of citron leaf tea was evaluated by measuring the permeability of hot water using a spectrophotometer U-3900H. In other words, it was judged that the more citrus leaf ingredient comes out per hour as the permeability decreases.

The degree of restoration of the leaves was evaluated as C when 90% to 100% of the leaves were spread without drying, B when 50 to 80% of the leaves were spread, and C when 50% or less of the leaves spread when the citron leaves were observed for 30 seconds.

The taste and the fragrance are the target of 50 tasting, and if you maintain the original taste and flavor of citron leaf, keep the original flavor and aroma of citron leaf, but if it is weak, you can not maintain the original taste and flavor of citron C, and the average value was evaluated.

The color difference was measured using a colorimetric CM-700d. The L * values of 10 citrus leaves and 10 citron leaves recovered from hot water were measured, and the color difference (ΔL *) Were measured.

Name of sample Permeability (%) dynamic stability Taste and incense The color difference? L * 1-1 94.2 A B 23.801 1-5 92.3 A A 23.854 1-9 89.8 A A 23.907 2-1 92.7 A B 23.703 2-5 88.2 A C 24.920 2-9 86.5 B C 26.031 3-1 93.2 A B 23.813 3-5 89.7 B B 25.012 3-9 85.4 B C 26.532

The results of Table 4 show that the taste and flavor were slightly lower in the one-time spinach when the spinach temperature was gradually lowered according to the manufacturing method of the present invention, but the taste and flavor were slightly lower in the 5th and 9th spinach samples . This is a better result than Sample 2 which has not sufficiently lowered the kneading temperature or Sample 3 at a relatively high temperature. In particular, Sample 2 with a slightly higher temperature than 170 ° C and Sample 2 with a slightly lower temperature than 50 ° C showed a worse taste and smell than Sample 9, It is very important to control the range of.

In addition, when the citron leaves were put into hot water, in case of Sample 1, the shape of the leaves was restored, and consumers could readily recognize the chimes made with citron leaves, thereby giving aesthetic satisfaction. In the case of Sample 2 or 3, It can not be restored sufficiently.

In contrast, in the case of sample 1, the color difference is not greatly changed according to the number of times of the color change compared with that of the raw leaves of the raw material. On the other hand, in the sample 2 or the sample 3, the color difference increases greatly depending on the number of times of sampling, . Because of these differences, it is considered that the taste and flavor were badly evaluated during the tasting.

Also, referring to FIG. 1, it can be seen that the color is slightly darkened by the kneading process when a comparison between the raw leaves (a) and the sample 1-9 (b) after 9 rounds of the kneading process is made. When the sample 1-9 is put into warm water at 80 ° C, it can be seen that the original citron leaf shape is restored as shown in FIG. 1 (c). In addition, it can be seen that the citron leaves do not change to black even though 9 times of souring process is performed, and the citron leaves show a slightly darker color than the leaves of the citron. This contrasts with the blackening of the green tea leaves by the conventional green tea leaf smearing process.

These results suggest that the present invention can provide consumers with citrus leaf tea having a high degree of perfection through process optimization such as souring process in producing citron leaf tea. In other words, it was concluded that the quality of the citron leaf tea produced by the process conditions such as the maximum temperature and the minimum temperature range, the stepwise decrease of the saturation temperature,

While the invention has been shown and described with reference to certain embodiments thereof, it will be understood by those skilled in the art that various changes and modifications may be made therein without departing from the spirit and scope of the invention as defined in the appended claims. Change is possible. Such variations and modifications are to be considered as falling within the scope of the invention and the appended claims.

Claims (7)

A washing step of washing citrus leaves;
A step of kneading the citronelles;
Keeping in mind the citron leaves which have been subjected to the soaking step;
A drying step of drying the citron leaves through the noted steps;
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The recycling step and the remembrance step are repeated one or more times,
The temperature of the kneading step is in the range of 50 to 170 캜,
The first calcination step is carried out at 150 to 170 DEG C for 5 minutes,
The second spinning step is carried out at 100 to 150 ° C for 7 minutes,
The third spinning step is carried out at 100 to 120 ° C for 5 minutes,
The fourth spinning step is carried out at 90 to 100 ° C for 5 minutes,
The fifth spinning step is carried out at 70 to 80 캜 for 5 minutes,
The sixth spinning step is carried out at 70 to 80 캜 for 3 minutes,
The seventh baking step is carried out at 60 to 70 DEG C for 5 minutes,
The eighth shaking step is carried out at 60 to 70 DEG C for 10 minutes,
The ninth shaking step is carried out at 50 to 60 DEG C for 15 minutes,
The temperature is decreased stepwise according to the number of times of the kneading step,
The kneading step is carried out by stirring the kneading wing at 20 to 50 rpm for 3 to 15 minutes so as to match the bottom shape of the kneading kiln,
The amount of citrus leaves for the chewing process is 30 to 50% by volume of the baking kiln,
The tumbling step is performed sequentially by one or more tumbling kilns having different temperatures,
When the color difference (ΔL *) is determined from the mean value of the L * value of the citron leaves subjected to the biting step and the note step for the raw citrus leaf,
Wherein the color difference of the citrus fruit leaves is 23.801 and the color difference of citrus fruit is 9.907 after 9 times fertilization and consecutive steps.


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