KR20020020289A - Lotus Tea Manufacturing Process - Google Patents
Lotus Tea Manufacturing Process Download PDFInfo
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- KR20020020289A KR20020020289A KR1020000053314A KR20000053314A KR20020020289A KR 20020020289 A KR20020020289 A KR 20020020289A KR 1020000053314 A KR1020000053314 A KR 1020000053314A KR 20000053314 A KR20000053314 A KR 20000053314A KR 20020020289 A KR20020020289 A KR 20020020289A
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- 238000004519 manufacturing process Methods 0.000 title claims description 19
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 66
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 66
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 66
- 244000269722 Thea sinensis Species 0.000 claims abstract description 51
- 238000001035 drying Methods 0.000 claims abstract description 31
- 238000000034 method Methods 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 4
- 244000213382 Nymphaea lotus Species 0.000 claims description 3
- 235000010710 Nymphaea lotus Nutrition 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 230000034303 cell budding Effects 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 45
- 230000001953 sensory effect Effects 0.000 description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 5
- 235000017491 Bambusa tulda Nutrition 0.000 description 5
- 241001330002 Bambuseae Species 0.000 description 5
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 5
- 239000011425 bamboo Substances 0.000 description 5
- 235000009569 green tea Nutrition 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 239000002689 soil Substances 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 239000000428 dust Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 208000000412 Avitaminosis Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 206010021135 Hypovitaminosis Diseases 0.000 description 1
- YXVXMURDCBMPRH-UHFFFAOYSA-N Lirinidine Natural products C1C2=CC=CC=C2C2=C(O)C(OC)=CC3=C2C1N(C)CC3 YXVXMURDCBMPRH-UHFFFAOYSA-N 0.000 description 1
- ORJVQPIHKOARKV-UHFFFAOYSA-N Nuciferine Natural products C1C2=CC=CC=C2C2=C(OC)C(OC)=CC3=C2C1N(C)CC3 ORJVQPIHKOARKV-UHFFFAOYSA-N 0.000 description 1
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- FDJOLVPMNUYSCM-UVKKECPRSA-L cobalt(3+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2,7, Chemical compound [Co+3].N#[C-].C1([C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)[N-]\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O FDJOLVPMNUYSCM-UVKKECPRSA-L 0.000 description 1
- 229910052571 earthenware Inorganic materials 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- ORJVQPIHKOARKV-OAHLLOKOSA-N nuciferine Chemical compound C1C2=CC=CC=C2C2=C(OC)C(OC)=CC3=C2[C@@H]1N(C)CC3 ORJVQPIHKOARKV-OAHLLOKOSA-N 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 229960001285 quercetin Drugs 0.000 description 1
- 235000005875 quercetin Nutrition 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 208000030401 vitamin deficiency disease Diseases 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
-
- 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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/20—Removing unwanted substances
-
- 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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
- A23F3/32—Agglomerating, flaking or tabletting or granulating
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
본 발명은 다년생 수생식물인 연(蓮)의 잎을 원료로 천연 비타민이 함유된 연엽차(蓮葉茶)를 제조할 수 있는 연엽차 제조방법에 관한 것으로, 보다 구체적으로는 연잎을 상온 건조한 다음 절단하고 다시 상온에서 건조한 후 가열 건조하고 마지막으로 냉각하여 연엽차로 만드는 연엽차 제조방법에 관한 것이다.The present invention relates to a method for producing a lotus leaf tea containing natural vitamins based on the leaves of lotus (perennial aquatic plant) as raw materials. More specifically, the lotus leaf is dried at room temperature and then cut. And dried again at room temperature and then dried by heating and finally cooled to produce a soft leaf tea to make a soft leaf tea.
현재 시판중인 엽차(葉茶)는 그 종류가 한정되어 있어 다양한 엽차 개발이 요구되고 있으나 아직까지 새로운 신제품으로서의 기능성과 맛 그리고 향을 고루 갖춘 새로운 엽차류의 개발은 미미하여 일반 소비자들의 요구를 충족시키지 못하고 있다.Currently, there are a limited number of types of green teas on the market, and the development of various green teas is required. However, the development of new green teas with the same functionality, taste, and aroma as new new products has been insufficient. have.
다년생(多年生) 수생식물인 연(蓮)의 잎이나 백련의 잎에는 다음과 같은 성분이 함유되어 있다.The leaves of lotus or white lotus, a perennial aquatic plant, contain the following components:
1) 로메린(romerine), 누시페린(nuciferine), 아르메파빈(arnepavine)1) romerine, nuciferine, and arnepavine
2) d-n-메틸코클라우린(d-n-methylcoclraurine), 아노나인(anonine), 퀴어세틴(quercetine)2) d-n-methylcoclraurine, anonine, quercetine
3) 이소퀴어세틴(isoquercetine), 주석산, 구연산3) isoquercetine, tartaric acid, citric acid
4) 탄닌, 섬유질4) tannins, fiber
5) 비타민B12, 비타민C5) Vitamin B 12 , Vitamin C
이러한 성분에 의하여 연잎은 피로회복, 비타민 결핍증 치유 등 다양한 효능을 나타낼 수 있으나, 연잎을 이용한 가공식품의 개발은 전무하였다.By these ingredients, lotus leaf may exhibit various effects such as fatigue recovery and vitamin deficiency healing, but there is no development of processed food using lotus leaf.
이에, 본 발명은 다양한 유효성분을 포함하는 연잎을 이용하여 맛과 향이 우수한 연엽차 제조방법을 제공하는 것을 목적으로 하고 있다.Accordingly, an object of the present invention is to provide a method for producing a soft leaf tea having excellent taste and aroma using a lotus leaf containing various active ingredients.
본 발명에 따른 연엽차 제조방법은,Soft leaf tea manufacturing method according to the present invention,
연잎을 깨끗한 물로 세척하는 세척단계와;A washing step of washing the lotus leaf with clean water;
세척된 연잎을 통풍이 잘되는 상온(常溫)의 그늘에서 건조하는 1 차 상온 건조단계와;A primary room temperature drying step of drying the washed lotus leaf in a well-ventilated shade;
1 차 건조된 연잎을 잘게 써는 절단단계와;Cutting the finely dried primary lotus leaf;
잘게 썰린 연잎을 상온에서 수분 함량이 30 % 이하가 되도록 재차 건조하는 2 차 상온 건조단계와;A second room temperature drying step of drying the chopped lotus leaf again at room temperature so that the moisture content is 30% or less;
2 차 건조된 연잎을 90 내지 110 ℃ 사이의 온도로 3 ∼ 8 분 동안 가열하여 건조하는 가열 건조단계와;A heat drying step of drying the second dried lotus leaf by heating at a temperature between 90 and 110 ° C. for 3 to 8 minutes;
가열 건조된 연잎을 냉각하여 연엽차를 완성하는 냉각단계를 포함하여 이루어지는 것을 특징으로 한다.It characterized by comprising a cooling step of cooling the heat-dried lotus leaf to complete the lotus leaf tea.
이하, 본 발명에 따른 연엽차 제조방법을 단계별로 자세히 설명한다.Hereinafter, the soft leaf tea manufacturing method according to the invention will be described in detail step by step.
(1) 채취 및 세척단계(1) Collection and Cleaning Step
연엽차 원료인 연잎은 6 월말에서부터 10 월까지 사이의 기간에 채취하며, 싹이 나서 20 일 이상 된 것만 사용한다. 싹이 튼 지 20 일이 안된 어린잎은 부드러워서 부스러기가 생길 뿐만 아니라 색깔도 나지 않으며, 중간 잎(10∼17 cm)은 잎 상태는 좋으나 좋은 색깔이 나지 않으므로 쌈용이나 선식용으로 적당하다. 따라서 연엽차의 원료로는 싹이 튼 지 약 20∼30 일 정도 성숙하여 진녹색이면서 향이 배어 나오는 연잎이 가장 적당하다. 주의할 것은 물에 젖어 깔려 있는 잎은 수분 함유량이 많아 건조가 잘되지 않을 뿐만 아니라 건조시 발효될 우려가 있고 또 햇볕을 충분히 받지 못하여 유효한 성분도 불충분하므로 연엽차 원료로 적당하지 않다는 점이다. 따라서 연잎은 수면 위로 솟아 있는 것만 선별하여 채취하여야 한다.The lotus leaf, which is the raw material of lotus tea, is harvested from the end of June to October, and only used for 20 days or more after sprouting. Young leaves less than 20 days after sprouting are soft and not only debris, but also no color, middle leaves (10 ~ 17 cm) leaves are good, but not good color, suitable for wrapping or wire. Therefore, as the raw material of the lotus leaf tea is about 20 to 30 days after maturation, the dark green and the fragrance of the lotus leaves are most suitable. It is important to note that leaves soaked in water are not suitable for the use of soft green tea because they have high moisture content and are not dried well and may be fermented during drying. Therefore, lotus leaf should be collected by selecting only what rises above the surface of the water.
연엽차 제조방법의 첫 단계로서 채취한 연잎을 깨끗한 물로 씻어 그 잎의 앞뒷면 묻어있는 먼지 등과 같은 이물질을 제거한다.As a first step in the manufacturing method of lotus leaf tea, wash the collected lotus leaf with clean water to remove foreign substances such as dust on the front and back of the leaf.
(2) 1 차 상온 건조단계(2) 1st room temperature drying step
앞서 세척단계에서 세척된 연잎을 통풍이 잘되는 그늘진 장소에서 말린다. 연잎을 통풍이 잘되지 않는 곳에서 말리면 부패되거나 발효될 우려가 있으며, 햇볕에 말리면 그 특유의 향과 맛이 사라진다. 따라서, 1 차 상온 건조단계에서는 연잎을 통풍이 잘되는 건조실에서 건조하는 것이 바람직하다.The lotus leaf washed in the previous cleaning step is dried in a well-ventilated shady place. Drying the lotus leaf in a poorly ventilated area may rot or ferment it, and drying it in the sun will cause its characteristic aroma and taste to disappear. Therefore, in the first room temperature drying step, it is preferable to dry the lotus leaf in a well-ventilated drying chamber.
(3) 절단단계(3) cutting step
1 차 상온 건조단계에서 연잎이 어느 정도 건조되면 커터기를 이용하여 잘게 썬다. 이 때 연잎은 0.5∼1.0 cm의 길이로 그 크기가 균일하도록 절단하는 것이 바람직하다. 만약 절단된 연잎의 길이가 1.0 cm 이상이 되면 건조하는데 시간이 많이 소요되며, 반대로 0.5 cm 이하이면 크기가 너무 작아 엽차로 사용하기에 부적당하다.When the lotus leaf is dried to some extent in the first room temperature drying step, chop it using a cutter. At this time, the lotus leaf is preferably cut to have a uniform size in the length of 0.5 ~ 1.0 cm. If the length of the cut lotus leaf is more than 1.0 cm, it takes a long time to dry. On the contrary, if the length of the lotus leaf is less than 0.5 cm, the size is too small to be suitable for use as a green tea.
(4) 2 차 상온 건조단계(4) 2nd room temperature drying step
앞의 단계에서 절단된 연잎을 수분 함량이 30 % 이하가 될 때까지 건조한다. 이 단계를 거친 연잎은 70 % 건조된 상태로서, 어느 정도의 녹색을 띄고 있으면서 손으로 만질 때 잘 부서지지 않는다.The lotus leaf cut in the previous step is dried until the moisture content is 30% or less. After this step, the lotus leaf is 70% dried and has a slight green color and does not break easily when touched by hand.
(5) 가열 건조단계(5) heat drying step
이어, 상온에서 재차 건조된 연잎을 90 ∼ 110 ℃ 범위 내에서 3 ∼ 8 분 동안 볶아 수분함량이 4 % 이하가 되도록 완전 건조한다. 가열 건조시간이 3 분 이내이면 연엽차가 맛이 떫고 향이 나지 않으며, 8 분 이상이면 맛은 있으나 향이 감소하며 가열 건조과정에서 잎이 타버리는 경우도 발생한다. 따라서, 5 내지 6 분 동안 볶았을 때 맛과 향이 가장 좋고, 끓여 연엽차로 만들었을 때에도 색깔이 좋다.Subsequently, the lotus leaf dried again at room temperature is roasted for 3 to 8 minutes in a range of 90 to 110 ° C., and then completely dried so that the moisture content is 4% or less. If the heat drying time is less than 3 minutes, the leaf tea is tasteless and not scented. If it is more than 8 minutes, the taste is reduced but the flavor decreases and leaves burn out during the heat drying process. Therefore, when roasted for 5 to 6 minutes, the taste and aroma are the best, and the color is good even when boiled and made into lotus tea.
(6) 냉각단계(6) cooling stage
마지막으로, 가열 건조된 연잎을 한지(韓紙)로 싸거나 또는 대나무 바구니에 담아 약 1 시간 동안 냉각하면 연엽차가 완성된다.Finally, when the dried dried lotus leaf is wrapped in Hanji or put in a bamboo basket and cooled for about 1 hour, the lotus leaf tea is completed.
상술한 바와 같은 제조단계들을 거쳐 완성된 연엽차는 옹기나 질그릇에 담아 건냉소에 보관하는 것이 좋다.Soft leaf tea completed through the manufacturing steps as described above is preferably stored in a cool place in a pot or earthenware.
연엽차를 음용할 때는 물 1∼2 ℓ에 20 ∼ 30 g 의 연엽차를 넣고 40 ∼ 50 분 정도 끓인 다음 마시면 맛과 향이 최상인 연엽차를 즐길 수 있다.When drinking lotus leaf tea, add 20-30 g of lotus leaf tea to 1 to 2 liters of water, boil for 40 to 50 minutes, and drink it to enjoy the best flavor and flavor.
본 발명에 따른 연엽차 제조방법(실시예 3)의 특징과 장점을 알아보기 위하여, 다음과 같은 다른 제조방법(실시예 1,2와 실시예 4∼6)으로 연엽차를 제조한 다음 그 각 방법에 따라 제조된 연엽차를 관능시험하였다. 또, 최적의 음용방법을 알아보기 위하여 본 발명의 제조방법에 따라 만든 차를 두 가지 방법(시험예)으로 끓여 그 연엽차를 관능시험하였다. 참고로 다음의 제조방법들은 단지 본 발명의 특징과 장점을 구체적으로 설명하기 위해 예를 든 것에 불과하며, 본 발명의 기술적 범위를 한정하는 것은 아니다.In order to find out the features and advantages of the method of manufacturing soft leaf tea according to the present invention (Example 3), the soft leaf tea was prepared by the following different manufacturing methods (Examples 1 and 2 and 4 to 6) The leaf tea prepared according to the method was sensory tested. In addition, in order to find out the optimal drinking method, the tea made according to the preparation method of the present invention was boiled in two methods (test example), and the soft tea was sensory tested. For reference, the following manufacturing methods are merely examples to specifically describe the features and advantages of the present invention, and do not limit the technical scope of the present invention.
[실시예 1]Example 1
싹이 튼 지 1∼5 일 된 어린 연잎을 9∼10 월에 수확하여 10 분간 깨끗한 물로 세척하여 흙, 먼지 등의 이물질을 제거한 다음 물기를 제거하고 건조실에서 1 차 상온 건조하였다. 1 차 상온 건조된 연잎을 0.5 cm 길이로 절단하고 수분 함량이 30 % 이하가 될 때까지 2 차 건조한 다음, 가마솥에 넣고 100 ℃에서 6 분간 볶았다. 마지막으로 가마솥에서 꺼낸 다음 한지 또는 대나무 바구니에 담아 1 시간 동안 냉각하여 옹기에 보관하였다.1-5 days old shoots were harvested in September-October and washed with clean water for 10 minutes to remove foreign substances such as soil and dust, and then drained and dried at room temperature in a drying room. The primary room temperature dried lotus leaf was cut to 0.5 cm in length and dried secondly until the moisture content is 30% or less, and then put into a cauldron and roasted for 6 minutes at 100 ℃. Finally, it was taken out of the cauldron and placed in a Korean paper or bamboo basket, cooled for 1 hour and stored in an onggi.
이렇게 제조한 연엽차 10 g을 물 1.5 ℓ에 넣고 40 분간 끓인 다음 조사인원 10 명을 대상으로 관능시험(官能試驗)을 실시하였다. 그 평균값을 내어 표 1에 게시하였다.10 g of the leaf tea thus prepared was put in 1.5 L of water and boiled for 40 minutes, and then a sensory test was conducted on 10 people. The average value was found and published in Table 1.
[실시예 2]Example 2
싹이 튼 지 5∼17일 된 중잎을 7 월에 수확하여 흙, 먼지 등의 이물질을 제거하기 위하여 깨끗한 물로 10 분간 세척한 후 물기를 제거하고 건조실에서 1 차 건조하였다. 0.5 cm 길이로 절단하고 수분 함량이 30 % 이하가 될 때까지 2 차 건조한 다음, 가마솥에 넣고 100 ℃에서 6 분간 볶았다. 솥에서 꺼낸 다음 한지 또는 대나무 바구니에 담아 1 시간 동안 냉각하여 옹기에 보관하였다.Five to 17 days old shoots were harvested in July, washed with clean water for 10 minutes to remove soil, dirt, etc., and then drained and dried first in a drying room. Cut to 0.5 cm in length and dried secondly until the moisture content is less than 30%, then put into a cauldron and roasted for 6 minutes at 100 ℃. Removed from the pot and then placed in a Korean paper or bamboo basket to cool for 1 hour and stored in the Onggi.
이렇게 제조한 연엽차 10 g을 물 1.5 ℓ넣고 40 분간 끓인 다음 조사인원 10 명을 대상으로 관능시험을 실시하였다. 그 결과가 표 1에 게시되었다.Thus, 10 g of the lotus leaf tea prepared in 1.5 L of water, boiled for 40 minutes, and then subjected to a sensory test on 10 people surveyed. The results are published in Table 1.
[실시예 3]Example 3
싹이 튼 지 20∼30 일 된 어린 연잎을 7∼9월에 수확하여 흙, 먼지 등의 이물질을 제거하기 위하여 깨끗한 물로 10 분간 세척한 후 물기를 제거하고 건조실에서 1 차 건조하였다. 0.5 cm 길이로 절단하고 수분 함량이 30 % 이하가 될 때까지2 차 건조한 다음, 가마솥에 넣고 100℃에서 6분간 볶았다. 솥에서 꺼낸 다음 한지 또는 대나무 바구니에 담아 1 시간 동안 냉각하여 옹기에 보관하였다.Young lotus leaves, which were sprouted 20-30 days old, were harvested in July-September, washed with clean water for 10 minutes to remove soil, dirt, etc., and then dried and dried first in a drying room. Cut to 0.5 cm in length and dried for 2 times until the moisture content is 30% or less, then put into the cauldron and roasted for 6 minutes at 100 ℃. Removed from the pot and then placed in a Korean paper or bamboo basket to cool for 1 hour and stored in the Onggi.
이와 같은 방법으로 제조한 연엽차 10 g을 물 1.5ℓ에 넣어 40 분간 끓인 다음 조사인원 10 명을 대상으로 관능시험을 실시하였다. 그 결과가 하기 표 1에 게시되었다.10 g of the leaf tea prepared in the same manner was added to 1.5 L of water and boiled for 40 minutes, and then a sensory test was conducted on 10 people. The results are published in Table 1 below.
[실시예 4]Example 4
수면에 밀착된 연잎을 7∼9월에 수확하여 흙, 먼지 등의 이물질을 제거하기 위하여 깨끗한 물로 10 분간 세척한 후 물기를 제거하고 건조실에서 1 차 건조하였다. 0.5 cm 길이로 절단하고 수분 함량이 30 % 이하가 될 때까지 2 차 건조한 다음, 가마솥에 넣고 100 ℃에서 6 분간 볶았다. 그리고 솥에서 꺼낸 다음 한지 또는 대나무 바구니에 담아 1 시간 동안 냉각하여 옹기에 보관하였다.The lotus leaf in close contact with the water was harvested in July-September and washed with clean water for 10 minutes to remove foreign substances such as soil and dust, and then drained and dried first in a drying room. Cut to 0.5 cm in length and dried secondly until the moisture content is less than 30%, then put into a cauldron and roasted for 6 minutes at 100 ℃. Then, it was taken out of the pot and placed in a Korean paper or bamboo basket and cooled for 1 hour and stored in an onggi.
이와 같은 제조방법으로 제조된 연엽차 10 g을 물 1.5ℓ에 넣어 40 분간 끓인 다음 조사인원 10 명을 대상으로 관능시험을 실시하였다. 그 결과가 표 1에 게시되었다.10 g of soft-leaf tea prepared by the same method was added to 1.5 L of water and boiled for 40 minutes, and then a sensory test was conducted on 10 people. The results are published in Table 1.
표 1에서 알 수 있는 바와 같이, 이 실시예에서 사용된 어린 잎이나 중잎 보다는 물 위로 높게 솟은 진록색의 연잎(본 발명에 따른 연엽차 제조방법에서 사용하는 연잎)이 맛과 향이 이 풍부함을 알 수 있었다. 또 물에 젖은 잎은 연엽차의 원료로서 적당하지 않음을 알 수 있었다.As can be seen from Table 1, it is found that the dark green lotus leaf (the lotus leaf used in the lotus leaf tea manufacturing method according to the present invention) is high in taste and aroma than the young leaf or the middle leaf used in this example. Could. In addition, it was found that the leaves wetted by water were not suitable as a raw material of the lotus leaf tea.
[실시예 5]Example 5
가열 건조시간을 2 시간으로 하는 것 외에는 앞서 실시예 3과 동일한 방법으로 연엽차를 제조하였다. 이 실시예 6에 따라 제조된 연엽차 10 g을 물 1.5 ℓ에 넣어 40 분간 끓인 다음 관능시험을 실시하였다. 그 결과를 표 1에 게시하였다.A soft leaf tea was prepared in the same manner as in Example 3, except that the heat drying time was 2 hours. 10 g of the leaf tea prepared according to Example 6 was added to 1.5 L of water and boiled for 40 minutes, and then a sensory test was performed. The results are published in Table 1.
[실시예 6]Example 6
가열 건조시간을 10 분으로 하는 것 외에는 실시예 3과 동일한 방법으로 연엽차를 제조하였다. 이 방법으로 제조된 연엽차 10 g을 물 1.5 ℓ에 넣어 40 분간 끓인 다음 관능시험을 실시하였다. 그 결과가 표 1에 게시되었다.A soft leaf tea was produced in the same manner as in Example 3 except that the heat drying time was 10 minutes. 10 g of the leaf tea prepared by this method was put in 1.5 L of water and boiled for 40 minutes, and then a sensory test was carried out. The results are published in Table 1.
이 실시예 6으로부터 연잎 가열 건조시간을 4 분 이내로 하면 연엽차의 맛이 떫고 향이 나지 않으며, 8 분 이상 가열하면 맛은 있으나 향이 감소하는 것을 알 수 있었다.From this Example 6 it can be seen that if the lotus leaf heating and drying time within 4 minutes, the taste of the lotus leaf tea will not taste and smell, and if it is heated for 8 minutes or more, the taste will decrease but the flavor will decrease.
[시험예 1][Test Example 1]
물 1. 5 ℓ에 실시예 3에서 건조된 연엽차 5 g을 넣어 40 분간 끓인 다음 관능시험을 실시하였다. 그 결과를 표 1에 게시하였다.5 g of the dried leaf tea, dried in Example 3, was boiled for 40 minutes, followed by a sensory test. The results are published in Table 1.
[시험예 2][Test Example 2]
물 1. 5 ℓ에 실시예 3에서 건조된 연엽차 40 g을 넣어 40 분간 끓인 다음 관능시험을 실시하였다. 그 결과를 표 1에 게시하였다.In 40 L of water, 40 g of the dried leaf tea dried in Example 3 was boiled for 40 minutes, and then a sensory test was performed. The results are published in Table 1.
표 1로부터 알 수 있는 바와 같이, 본 발명에 따른 연엽차 제조방법에 의해 제조된 연엽차는 다른 제조방법에 의해 제조된 연엽차에 비해 맛과 향이 우수한 것으로 나타났다. 또한, 두 시험예들로부터, 연엽차를 끓일 때 물에 비해 연엽차를 너무 적게 넣으면 차의 색이 제대로 나오지 않는 것을 물론이고 맛과 향도 떨어지며, 반대로 물에 비해 연엽차를 너무 많이 넣고 끓이면 색과 향에서는 별다른 차이가 없으나 맛에 있어서는 상당히 떨어지게 된다는 것을 알 수 있다.As can be seen from Table 1, the soft leaf tea produced by the soft leaf tea manufacturing method according to the present invention was shown to have a better taste and aroma than the soft leaf tea prepared by the other manufacturing method. In addition, from the two test examples, if you put the tea leaves too small compared to the water when boiling the tea, the color of the tea does not come out properly, of course, the taste and aroma is also lower, and if you put too much tea leaves compared to the water and boils There is no difference in fragrance, but it can be seen that the taste is significantly lower.
( 1: 아주 나쁨, 2: 나쁨, 3: 보통, 4: 좋음 5: 아주 좋음 )(1: very bad, 2: bad, 3: moderate, 4: good 5: very good)
이상에서 상세히 설명한 바와 같이, 본 발명에 따른 연엽차 제조방법에 따르면, 차(茶)로 이용되지 못했던 저렴한 연잎과 백련잎을 원료로 천연 비타민과 구연산 등의 인체에 이로운 성분들이 많이 함유되어 건강에 크게 기여할 수 있을 뿐만 아니라 맛과 향도 탁월한 연엽차를 제조할 수 있다. 따라서, 본 발명에 따른 연엽차 제조방법은 관상용으로만 그 용도가 국한되었던 다년생 수생식물인 연(蓮)을 건강식품과 기호식품화하여 그 이용가치를 높이는데 크게 기여할 수 있다.As described in detail above, according to the method of manufacturing the lotus leaf tea according to the present invention, the inexpensive lotus leaf and the white lotus leaf, which were not used as tea, contain a lot of ingredients beneficial to the human body such as natural vitamins and citric acid as raw materials. Not only can it make a great contribution, but it can also produce soft tea with excellent taste and aroma. Therefore, the method of manufacturing a lotus leaf tea according to the present invention can greatly contribute to increase the value of use of the perennial aquatic plant (蓮), which is limited to its use only for ornamental use, by health food and preference food.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100368634B1 (en) * | 2000-12-29 | 2003-01-24 | (주)명설차 | Manufacture method of forapricot flower-green tea to use main stuff for apricot flower |
| KR100478918B1 (en) * | 2002-11-07 | 2005-03-28 | 최종철 | White lotus bamboo tea manufacture method |
| KR100863818B1 (en) * | 2008-04-23 | 2008-10-16 | 시흥시 | Lotus aroma tea and its manufacturing method |
| KR100863817B1 (en) * | 2008-04-23 | 2008-10-16 | 시흥시 | Lotus leaf tea and its manufacturing method |
| CN102987032A (en) * | 2012-12-28 | 2013-03-27 | 柳州市农业技术推广中心 | Method for processing lotus leaf tea |
| CN103109963A (en) * | 2013-03-15 | 2013-05-22 | 杭州艺福堂茶业有限公司 | Preparation method of lotus leaf tea |
| CN108378169A (en) * | 2018-03-24 | 2018-08-10 | 施甸县康汇食品有限责任公司 | A kind of preparation process of lotus leaf tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20040009035A (en) * | 2002-07-22 | 2004-01-31 | 임명란 | Process for tea using lotus leaf and its flower |
| KR100957075B1 (en) | 2006-02-23 | 2010-05-13 | 주식회사 엘지화학 | Electrode Assembly Having Member for Holding Electrodes and Secondary Battery Comprising the Same |
| KR100952145B1 (en) | 2008-08-27 | 2010-04-09 | 보성백련차영농조합법인 | Tea using leafs of white lotus and manufacturing process of the same |
| KR101131576B1 (en) | 2009-02-27 | 2012-03-30 | 전중석 | Manufacturing method of fermented tea of lotus leaf |
| CN104322783A (en) * | 2014-09-23 | 2015-02-04 | 安徽省新旭堂茶业有限公司 | Polygonatum sibiricum and lotus leaf substitute tea and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100368634B1 (en) * | 2000-12-29 | 2003-01-24 | (주)명설차 | Manufacture method of forapricot flower-green tea to use main stuff for apricot flower |
| KR100478918B1 (en) * | 2002-11-07 | 2005-03-28 | 최종철 | White lotus bamboo tea manufacture method |
| KR100863818B1 (en) * | 2008-04-23 | 2008-10-16 | 시흥시 | Lotus aroma tea and its manufacturing method |
| KR100863817B1 (en) * | 2008-04-23 | 2008-10-16 | 시흥시 | Lotus leaf tea and its manufacturing method |
| CN102987032A (en) * | 2012-12-28 | 2013-03-27 | 柳州市农业技术推广中心 | Method for processing lotus leaf tea |
| CN103109963A (en) * | 2013-03-15 | 2013-05-22 | 杭州艺福堂茶业有限公司 | Preparation method of lotus leaf tea |
| CN108378169A (en) * | 2018-03-24 | 2018-08-10 | 施甸县康汇食品有限责任公司 | A kind of preparation process of lotus leaf tea |
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