KR100401404B1 - Japanese honeysuckle engineering-tea and preparation method thereof - Google Patents
Japanese honeysuckle engineering-tea and preparation method thereof Download PDFInfo
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- KR100401404B1 KR100401404B1 KR10-2001-0054289A KR20010054289A KR100401404B1 KR 100401404 B1 KR100401404 B1 KR 100401404B1 KR 20010054289 A KR20010054289 A KR 20010054289A KR 100401404 B1 KR100401404 B1 KR 100401404B1
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- indongcho
- tea
- fermented
- preparation
- ganoderma lucidum
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- 238000002360 preparation method Methods 0.000 title abstract 2
- 244000167230 Lonicera japonica Species 0.000 title 1
- 235000017617 Lonicera japonica Nutrition 0.000 title 1
- 244000269722 Thea sinensis Species 0.000 claims abstract description 11
- 240000008397 Ganoderma lucidum Species 0.000 claims abstract description 8
- 235000001637 Ganoderma lucidum Nutrition 0.000 claims abstract description 8
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 8
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 8
- 102000004190 Enzymes Human genes 0.000 claims abstract description 7
- 108090000790 Enzymes Proteins 0.000 claims abstract description 7
- 238000000855 fermentation Methods 0.000 claims abstract description 5
- 230000004151 fermentation Effects 0.000 claims abstract description 5
- 235000006679 Mentha X verticillata Nutrition 0.000 claims abstract description 3
- 235000002899 Mentha suaveolens Nutrition 0.000 claims abstract description 3
- 235000001636 Mentha x rotundifolia Nutrition 0.000 claims abstract description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract 2
- 238000000034 method Methods 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 230000032683 aging Effects 0.000 claims description 3
- 244000246386 Mentha pulegium Species 0.000 claims description 2
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 2
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 2
- 235000001050 hortel pimenta Nutrition 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims 1
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 239000002574 poison Substances 0.000 description 5
- 231100000614 poison Toxicity 0.000 description 5
- 235000015872 dietary supplement Nutrition 0.000 description 4
- 206010019133 Hangover Diseases 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000008216 herbs Nutrition 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000006806 disease prevention Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
- A23F3/08—Oxidation; Fermentation
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/214—Tea
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
- Tea And Coffee (AREA)
Abstract
본 발명은 인동초를 주성분으로 한 인동초 발효 효소차 및 그 제조방법에 관한 것으로서 우리 몸에 유익한 성분이 함유된 인동초 30~40%가 되도록 하고 여기에 어성초 20~25%와 삼백초 10~15%와, 갈근 5~10%와, 영지버섯 5~10%와, 올리고당 28~40%와, 박하 1~2%의 비율로 혼합되도록 한 후 발효공정인 다수의 공정을 걸쳐 발효된 액기스를 용기에 담아 판매함으로서 바쁜 현대인이 손쉽게 건강차를 접할수 있도록 한 것이다.The present invention relates to a fermented soybean fermented enzyme tea with a main component of Indongcho and its preparation method to be 30-40% of Indongcho containing beneficial ingredients to our body and 20-25% and 10-15% Eosungcho, 5 ~ 10% of brown root, 5 ~ 10% of Ganoderma lucidum mushroom, 28 ~ 40% of oligosaccharide, and 1 ~ 2% of mint, and then put the fermented extract through the fermentation process in a container. By doing so, busy modern people can easily access healthy tea.
Description
본 발명은 자연에서 얻어지는 천연의 약초를 가동하여 감미로운 일상의 건강식품인 차를 즐길 수 있도록 함으로서 더위해소, 감기예방, 숙취, 해독, 혈액순환, 변비 및 비만 등 각종의 성인병 예방효과를 동시에 얻을 수 있도록 하는 인동초 발효 효소차 및 그 제조방법에 관한 것이다.The present invention by operating a natural herb obtained from nature to enjoy tea, which is a sweet everyday health food, can achieve a variety of adult disease prevention effects, such as cows, cold prevention, hangover, detoxification, blood circulation, constipation and obesity at the same time It relates to Indongcho fermented enzyme tea and a method for producing the same.
산업의 발달과 함께 공해문제는 실로 심각한 지경에 이르고 있으며 따라서 현대인에게 있어서 건강이란 무엇보다도 절실한 단어로 대두되고 있다.With the development of industry, the pollution problem is getting seriously serious, so health is the most urgent word for modern people.
현대인들은 각종의 성인병에 시달리고 있으며 이러한 증상들은 날이 갈수록 심각한 형태로 나타나고 있어 조금이나마 이로부터 벗어나고 싶은 욕망이 증폭되고 또한, 건강과 비만에 관심이 높아지고 있다.Modern people suffer from various adult diseases, and these symptoms are becoming more serious as the days grow, and the desire to escape from them is amplified, and interest in health and obesity is increasing.
이같은 사정을 감안하여 본 발명은 다음과 같이 우리 몸에 유익한 성분이 함유된 다수의 약초를 혼합 발효하여 바쁜 현대인이 건강을 유지할 수 있는 건강 보조차를 손쉽게 섭취할 수 있도록 하기 위한 그 약초의 성분을 간단히 살펴본다.In view of such circumstances, the present invention provides a component of the herb for easily ingesting a health supplement that can keep a busy modern man healthy by mixing and fermenting a number of herbs containing beneficial ingredients to our bodies as follows. Take a quick look.
마실 때 감미롭고 은은한 향을 자랑하고 숙취해소에 도움을 준 효능이 입증된 인동초와:Indongcho with sweet and subtle scent when drinking and proven effective for hangover:
몸속의 온갖 독을 없게 하며 탁해지는 오줌을 맑게 하는 등 300여건의 각종 질병을 예방하는 작용이 있는 즉, 공해를 섭취한 우리 몸속의 독을 해독하는 성분이 함유된 어성초와: 그리고 기능성 고급 차로서 효능이 입증된 삼백초, 섭취하면 구토, 두통 등에 유효하다는 갈근과, 이미 건강 보조약초로서 그 효능이 널리 입증된 영지버섯과 올리고당과 박하다.Eoseongcho, which has the effect of preventing 300 kinds of various diseases such as eliminating all kinds of poisons in the body and clearing the urine that is muddy, that is, detoxifying poisons in our body that consumed pollution: It has a proven efficacy of three hundred seconds, brown root that is effective in vomiting and headache when ingested, as well as Ganoderma lucidum and oligosaccharides that have already been widely proven as a health supplement.
이와 같이 우리 몸에 이로운 성분이 함유된 인동초 30~40%가 되도록 하고 여기에 어성초 20~25%와, 삼백초 10~15%와, 영지버섯 5~10%와, 올리고당 28~40%와, 박하 1~2%의 비율로 혼합되도록 한 후 발효공정인 다수의 공정을 걸친 액기스를 바쁜 현대인이 손쉽게 접할 수 있도록 인동초 발효 효소차의 제조방법을 제공하는데 있다.In this way, 30-40% of Indongcho containing beneficial ingredients is added to our body, and 20-25% of Eoseongcho, 10-15% of three hundred seconds, 5-10% of Ganoderma lucidum, 28-40% of oligosaccharides, mint It is to provide a method for producing Indongcho fermented enzyme tea so that busy modern people can easily come into contact with the extract through a number of processes that are fermentation process after mixing at a rate of 1 ~ 2%.
본 발명의 다른 목적은 전기 제조방법에 의해 제조된 인동초 발효 효소차를 제공하는데 있다.It is another object of the present invention to provide an Inchocho fermented enzyme tea prepared by the electric manufacturing method.
상기 목적을 달성하기 위한 본 발명은 야생으로부터 체취후 이물질을 제거한 인동초 30~40%가 되도록 하고 여기에 어성초 20~25%와 삼백초 10~15%와 갈근 5~10%와 올리고당 28~40%와 박하 1~2%의 비율로 혼합되도록 한 다음 세척공정과 분쇄공정, 착즙공정, 여과공정, 보당공정, 발효공정, 숙성공정을 끝낸 그 숙성액을 독에 밀봉 보관 후 병에 담아 포장하여서 된맛과 풍미가 우수한 건강보조차를 달성한다.The present invention for achieving the above object is to be 30 ~ 40% of Indongcho removed the foreign body after taking the body from the wild and here 20 ~ 25% Eoseongcho and 10-15% of three hundred seconds and 5 ~ 10% of brown root and 28-40% of oligosaccharide and Pepper is mixed at a rate of 1 ~ 2%, and then the aging solution, which has been washed, crushed, juiced, filtered, loaded, fermented, and aged, is sealed and stored in a poison bottle. Achieve even healthy flavors.
이같은 본 발명은 또한, 가장 바람직한 조성으로서 야생으로부터 채취한 인동초 30% 그리고, 갈근 5% 영지버섯 5% 또한 박하 1% 어성초 20% 삼백초 10% 올리고당 29% 비율로 혼합하는 경우 건강 보조차로서 최적의 색상과 맛을 유지할 수 있음을 확인할 수 있었다.The present invention is also the most preferred composition as a health supplement when mixed with 30% indongchotake from wild, 5% Ganoderma lucidum 5% and 1% peppermint 20% 300 seconds 10% oligosaccharides 29% Color and taste can be maintained.
실시예,Example,
야생으로부터 채취한 인동초 30%와 어성초 20% 갈근 5% 영지버섯 5% 세척후 이물질 등을 제거한 다음 그 세척한 건강 약초 중에서 영지버섯을 제외한 인동초 어성초 삼백초 갈근을 분쇄기를 이용하여 적당히 분쇄한 후 그 분쇄한 약초를 착즙기를 이용하여 착즙시킨다.After cleaning 30% of Indongcho and 20% Root 5% Ganoderma lucidum 5% Ganoderma lucidum collected from the wild, remove foreign substances, etc. A herb is juiced using a juicer.
그 착즙된 거름망을 이용하여 여과시킨 착즙액을 올리고당으로 당화 시킨 후 상기에서 세척해둔 영지버섯을 잘게 잘라서 그들이 혼합된 약초를 독에 넣어 실온20c 에서 자연 발효시키는데 약 48시간 정도 지나면 발효가 시작되어서 약 2주정도 지나면 발효가 모두 끝난다.The filtered juice was filtered using the filtered sieve and oligosaccharides. Then, the washed Ganoderma lucidum was finely chopped, and the mixed herbs were mixed in a poison and fermented naturally at room temperature 20c. After two weeks, all fermentation ends.
상기, 발효과정에서 떠오른 부유물이 일정시간이 지나면 밑으로 가라앉으며 그 2주 정도 지나 발효된 발효효소액의 색상은 밤색을 띄게 된다.In the fermentation process, the suspended matter floats down after a certain time, and the color of the fermented enzyme solution fermented after about two weeks becomes brown.
상기, 발효가 끝난 액은 그 독내에서 12개월이상 숙성시킨다.The fermented broth is aged for more than 12 months in the poison.
이와 같이 숙성 완료된 약재 액은 건강차 액으로 판매할 수 있도록 용기에 담아 출하한다.In this way, the matured medicinal solution is shipped in a container for sale as a health difference.
소비자는 상기, 건강차를 섭취하고자 할 시에는 그 건강차 액을 적당량의 물에 희석시켜 건강 차로서 섭취하면 될 것이다.When the consumer wants to take the health tea, the health tea liquid may be diluted as an appropriate amount of water and consumed as a health tea.
건강을 중요시하는 바쁜 현대인들이 누구나 손쉽게 맛과 풍미가 우수한 건강 보조차를 접할 수 있다는 점을 감안할 때 아주 유용할 수 있는 발명이라 할 수 있다.It is an invention that can be very useful given that busy modern people who care about health can easily access health supplements with excellent taste and flavor.
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| KR10-2001-0054289A KR100401404B1 (en) | 2001-09-05 | 2001-09-05 | Japanese honeysuckle engineering-tea and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101133950B1 (en) | 2008-09-19 | 2012-04-05 | 전남대학교산학협력단 | Assessment methods for maximum fermentation degree of enzyme-fermented teas |
| CN106615480A (en) * | 2017-02-13 | 2017-05-10 | 刘康 | Herba siegesbeckiae fermented health-care tea and processing method thereof |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102805175B (en) * | 2012-07-27 | 2013-11-20 | 湖北昌禾农业发展有限责任公司 | Kudzuvine fiber fermented tea and preparation process thereof |
| CN104351397A (en) * | 2014-11-28 | 2015-02-18 | 张善苹 | Fat-burning and liver-tonifying health-keeping tea |
| CN104509628B (en) * | 2014-12-31 | 2017-07-11 | 三门峡泰禾农业开发有限公司 | The preparation method and honeysuckle tea of a kind of honeysuckle tea |
| CN108434236A (en) * | 2018-04-28 | 2018-08-24 | 陆垚西 | A kind of Chinese medicine composition for treating cat fever |
| CN111420005B (en) * | 2020-03-31 | 2022-02-01 | 广西健铧健康产业有限公司 | Fragrant scented tea and preparation method and application thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101133950B1 (en) | 2008-09-19 | 2012-04-05 | 전남대학교산학협력단 | Assessment methods for maximum fermentation degree of enzyme-fermented teas |
| CN106615480A (en) * | 2017-02-13 | 2017-05-10 | 刘康 | Herba siegesbeckiae fermented health-care tea and processing method thereof |
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