KR980008007A - Tea (tea) made from chestnut leaves and method of manufacturing beverage - Google Patents

Abstract

The present invention relates to a method for producing tea and beverage made from chestnut leaves and a method for producing the tea from chestnut leaves through a process such as steam or fermentation, air cooling, drying, pulverization, and pulverization from chestnut leaves, It is possible to produce a tea, a medicinal powder tea, a fermented tea, a semi-fermented tea, and the like.

Description

Tea (tea) made from chestnut leaves and method of manufacturing beverage

Since this is a trivial issue, I did not include the contents of the text.

More particularly, the present invention relates to a method for producing tea and beverage made from chestnut leaf, and more particularly, to a method for producing chestnut leaf by using a chestnut leaf as a raw material, an inactivated enzyme, The present invention also relates to a method for preparing fermented tea and fermented fermented tea with consideration of added tea, chestnut leaf and fermented tea, and a method for making beverages of chestnut leaf tea thus produced.

Chestnut is a plant native to Korea or cultivated in mountainous areas of Korea. Fruit is grown, boiled, and eaten, and processed into various foods or used for medicinal purposes (Shin Min-gyo, Information Suppression, 806 (1990)]. On the other hand, chestnut leaves have an antiallergic effect (Lee et al., (1996) in the Pharmacology Department of Chonnam National University), although they have a unique taste and aroma when they are made by tea. If we can produce beverages, it will be beneficial in terms of resource utilization and public health promotion.

The inventors of the present invention have studied a method for preparing a tea from a chestnut leaf and making it into a beverage. As a result, the inventors of the present invention have found that a process for fermenting an enzyme of a chestnut leaf by heat treatment or in- , A chestnut leaf tea, a medicinal tea, a powdered tea, a fermented tea, a fermented tea, and the like. The tea thus obtained is hot-water-extracted and can be made into beverage It came to the invention.

It is an object of the present invention to provide a process for producing various tea using the chestnut leaf as a raw material and a method for making a drink of the tea.

FIG. 1 is a schematic view of a process for producing a medium-sized tea, a medium-sized tea, and a heavy-duty powdered tea from chestnut leaves according to the present invention.

FIG. 2 is a schematic view of a process for producing a fermentation tea and a fermentation tea using chestnut leaf as a raw material according to the present invention.

FIG. 3 is a schematic view of a process for producing a chestnut leaf tea drink according to the present invention

In order to attain the above object, the present invention provides a method for producing chestnut leaf tea, comprising chestnut leaf heat, air cooling, drying and pulverizing.

A tea powder can be prepared by adding a note step after the air cooling step in the production of the above-mentioned evaporated tea, and a powdered tea powder can be obtained by making the powder powder after the heat treatment, air cooling, drying and pulverization.

The present invention also provides a method for manufacturing chestnut leaf fermentation tea comprising the steps of primary fermentation, care, secondary fermentation, drying and pulverization of chestnut leaves.

The fermentation remedy tea can be prepared by drying the fermentation remedy tea without going through the secondary fermentation step after completing the remembrance step.

In order to accomplish the above object, the present invention provides a chestnut leaf tea beverage comprising hot-water extract of various chestnut leaf tea and excipients acceptable as a food ingredient.

The present invention will be described in detail as follows.

1. Manufacture of tea

(1) Collection of chestnut leaves

The harvesting time of the raw chestnut leaves is preferably the period when the tissues are not too soft and not too hard. In Korea, the period from mid May to late is appropriate. At this time, leaves of chestnut are removed and leaves are removed and used as raw materials for tea.

(2)

The steam process is used to minimize the loss of chestnut leaf components by inactivating enzymes contained in chestnut leaves by heat treatment and to suppress discoloration of chlorophyll and other coloring matter of chestnut leaves. Usually, water vapor is used.

For example, if a chestnut leaf is heated for 20 to 45 seconds at a temperature of about 99 ° C at a water vapor pressure of about 0.2 kg / cm 2 using a boiler as a steam generator, the enzyme of chestnut leaves is inactivated.

The time of the stamens varies slightly depending on the structure of the chestnut leaves, young leaves shorten the time of the stamina, and hardened leaves slightly lengthen the stamina time.

It is recommended that the chestnut leaves collected in the middle of May be used for about 30 seconds with 99 ℃ water vapor when using the continuous type transfer heat booster.

(3) Air cooling

In order to prevent overheating of the chestnut leaf, which is heated and discharged, it is quenched by blowing wind with blower to remove the handle.

(4) Drying

The chestnut leaves are evenly kneaded on a shelf so that the chestnut leaves can be evenly dried. Then, the chestnut leaves are dried in a circulating hot air dryer at 50 to 60 ° C for about 10 hours.

(5) Grinding

The dried chestnut leaves are crushed to a size of 2 mm or less by using a mill for making chrysanthemums and made into yellow tea.

(6) Packaging

Sugar tea, made in the form of sulfur tea, is packed in 1.5g unit for tea bag and 1.5 ~ 100g for aluminum package according to usage.

The chestnut leaf tea thus produced is a chestnut leaf tea with minimal loss of components contained in chestnut leaves. The chestnut leaf tea has a light brownish color on the appearance and a light taste and aroma when it is tea.

2. Manufacture of tea

Chestnut leaves are collected as in the above-mentioned process for preparing a tea, followed by heat-treating, air-cooling and careful processing, followed by drying, crushing, and packaging.

It is a process to facilitate the dissolution of chestnut leaf components by breaking down the tissue without cutting chestnut leaves, and it is carried out by using a pressurization type observation device.

The pressurizing condition is rotated about 45 to 50 times per minute while the weight of the raw chestnut leaves is 1 to 1.2 times as much as the weight of the raw chestnut leaves. The standard keeping time of chestnut leaves is preferably 20 minutes.

Chestnut Leaf Extract The tea extract has better flavor and aroma than the japanese tea extract when it is extracted by adding the process of keeping in mind the loss of chestnut leaf component.

3. Manufacture of powdered tea

Chestnut leaves are collected, steamed, air-cooled, dried and pulverized in the same manner as in the above-mentioned process for producing a vegetable powder, and then finely pulverized to a size of 20 μm or less by using, for example, a cut- The powdered powdered tea powder is packed in aluminum wrapper according to the capacity. The powdered tea is made by finely pulverizing the vegetable tea which minimizes the loss of chestnut leaf ingredient, so that it can be eaten directly in the water so that the ingredients contained in the chestnut leaf can be consumed as it is.

4. Manufacture of fermentation tea

As in the process of producing a tea, the chestnut leaves are firstly fermented, kept in mind, and fermented after the second fermentation, followed by drying, grinding and packing to produce fermented tea.

The primary fermentation process is often called wilting, which causes light chemical changes by enzymes present in the chestnut leaves to slightly lower the moisture content of the chestnut leaves and allow subsequent careful handling, It is a step to give taste.

The chestnut leaves are slightly thickened in the room at 18 to 20 ° C to shade the shade. This operation is performed for about 8 hours.

After the first fermentation, the chestnut leaves are subjected to the same procedure as in the case of the case of the evaporative tea, followed by the secondary fermentation.

In the second fermentation process, the chestnut leaves are covered with vinyl lightly, and they are incubated for 12 hours at room temperature of approximately 20 ° C to induce chemical changes by enzymes present in the chestnut leaves, thereby giving a unique direction and taste.

After the 2nd fermentation, the chestnut leaves are dried evenly on the shelf, then dried at 90 ° C for 4 hours using a hot air dryer with a lathe, and then subjected to crushing and packaging steps to prepare chestnut leaf fermentation tea .

Fermentation The tea is fermented during the first and second fermentation process, and the enzymes present under the chestnut cause various chemical changes to give a unique taste and aroma, and the appearance is yellowish brown.

5. Manufacture of semi-fermented tea

Fermentation Considering the chestnut leaf after the first fermentation in the manufacturing process of the fermented tea, the second fermentation is omitted and the fermented tea can be produced by immediately drying and crushing. Since the fermentation tea is not fermented after the first fermentation, the chestnut leaf components are well grown and the flavor and aroma of the fermented tea are comparable to those of the fermented tea.

As described above, the dose of each chestnut leaf tea produced by the present invention is preferably about 1.5 g per one ml of water.

In order to prepare various chestnut leaf tea thus prepared as a beverage, first, 1.5 g of chestnut leaf tea is subjected to hot-water extraction using about 100 ml of water and filtered to use the filtrate as it is, or to make a concentrated extract, Concentration, preferably at the same concentration as the hot water extraction condition. The extraction filtrate or the concentrated X diluted solution thus obtained can be made into a beverage as it is or a stabilizer and other additives such as 0.03 to 0.04% of vitamin C, vitamin B and natural honey can be added to the hot water extract, Productize according to the method.

Hereinafter, the present invention will be described in detail based on the following examples.

Example 1

Manufacture of chestnut leaf tea

Chestnut leaves were collected at the end of May, and leaf sacks were removed. The selected chestnut leaves were steamed at 99 ℃ for 30 seconds with steam pressure of 0.2kg / ㎠ using continuous transfer type steam boiler. The chestnut leaf, which was heated and discharged, was quenched by blowing with a blower.

The cold-weathered chestnut leaves were evenly kneaded on a shelf, followed by drying in a circulating hot air dryer at 50 to 60 ° C for 10 hours, followed by crushing to a size of 2 mm or less with a car mill. A tea made in the form of a sulfur tea was packed in a teabag pack of 1.5 g per dose or aluminum packed in an amount of 1.5 to 100 g in accordance with the purpose of use.

Example 2

Manufacture of chestnut leaf tea

The chestnut leaf, which was heated and chilled as in Example 1, was kept at a temperature of 1 to 1.2 times the weight of the raw chestnut leaves using a pressurizing type preservative while being rotated down 45 to 50 times per minute for 20 minutes. Dried, crushed and packed in the same manner as in Example 1 to obtain a finished tea product.

Example 3

Manufacture of chestnut leaf tea powder

The chestnut leaves were heat-treated, air-cooled, dried and pulverized as in Example 1 to a size of not more than 20 μm using a crusher, and wrapped in aluminum wrapping paper according to their capacity to prepare a finished powdered tea product.

Example 4

Manufacture of chestnut leaf fermentation tea

Chestnut leaves were collected at the end of May, and leaf sacks were removed. The selected chestnut leaves were slightly thickened in the room of 18-20 deg. C and shaded for 8 hours, and the same as in Example 2 was noted. The chestnut leaves were lightly covered with vinyl and then fermented for 12 hours in a room at 20 ° C. After the second fermentation, chestnut leaves were evenly kneaded on the shelf, followed by drying at 90 ° C for 4 hours using an automatic hot air drying machine. The chestnut leaf fermentation tea was prepared by grinding and packing.

Example 5

Manufacture of semi-fermented tea of chestnut leaf

The chestnut leaf semi-fermentation tea was prepared in the same manner as in Example 4, except that the chestnut leaf, which had been kept in mind after the first fermentation, was immediately dried without being fermented.

Example 6

Manufacture of chestnut leaf tea drinks

1.5 g of each chestnut leaf tea prepared in Examples 1 to 5 was added with 100 ml of hot water and extracted at 90 to 100 ° C, filtered and sealed, or 0.03 to 0.04% of vitamin C, vitamin B, Natural honey was blended, filled into a container and sealed. The sealed beverage was sterilized, cooled, packaged and commercialized.

Example 7

Manufacture of chestnut leaf tea drinks

The extract obtained by concentrating the filtrate obtained by the hot-water extraction as in Example 6 was diluted to the same concentration as the hot water extraction condition and filled as it was, or it was sealed or mixed with vitamin C, vitamin B and natural honey in the diluent, . The sealed beverage was commercialized after sterilization, cooling and packaging processes.

As described above, chestnut leaves may be subjected to a heat treatment or fermentation, and a chestnut leaf tea, a tea leaf tea, a powdered tea tea, a fermented tea leaf, a semi-fermented tea tea, , Chestnut leaves can be usefully used by making the hot water extract of tea thus prepared be made drinkable.

Claims (6)

A method for producing chestnut leaf tea, comprising chopping the chestnut leaves with steam, air cooling, drying and pulverizing. 2. The method of claim 1, further comprising the step of remembrance after said air cooling step. The method according to claim 1, wherein the chestnut leaf subjected to the crushing step is pulverized. Wherein the chestnut leaves are subjected to primary fermentation, attention, secondary fermentation, drying and pulverization. Fermenting chestnut leaves, keeping in mind, drying and pulverizing the chestnut leaf. Chestnut leaf tea drink containing hot water extract of chestnut leaf tea and excipients acceptable as food additives. ※ Note: It is disclosed by the contents of the first application.