KR20040060886A - The slices of processed genseng which is drinked tea and making-process - Google Patents
The slices of processed genseng which is drinked tea and making-process Download PDFInfo
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- KR20040060886A KR20040060886A KR1020040042475A KR20040042475A KR20040060886A KR 20040060886 A KR20040060886 A KR 20040060886A KR 1020040042475 A KR1020040042475 A KR 1020040042475A KR 20040042475 A KR20040042475 A KR 20040042475A KR 20040060886 A KR20040060886 A KR 20040060886A
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- ginseng
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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
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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
- A23F3/12—Rolling or shredding tea leaves
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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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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Abstract
Description
본 발명은 식수대용으로 상시 음용할 수 있는 차(茶)를 만들어 냄에 있어서 사용되는 인삼 가공 절편에 관한 것으로, 한국 건강식품의 대표격인 인삼을 본 발명을 통하여 제조된 절편을 사용하여 건강에 유익하면서도 쉽게 차를 음용할 수 있도록 하기 위한 것으로서,The present invention relates to ginseng processing slices used in making tea for drinking at all times, and the ginseng which is representative of Korean health foods is beneficial to health by using the slices prepared through the present invention. To make it easy to drink tea,
기존의 식수대용의 차는 보리차, 강냉이차, 우롱차 등이 일반적이었으나, 식수에 대한 관심이 커지고 차의 효용성이 부각됨에 따라 건강에 이롭고 맛과 향이 독특한 다양한 종류의 차들이 애용되고 있다. 그러나, 이러한 차들은 한국 고유의 식품을 이용한 것보다는 외국의 재료들을 가공 이용하여 사용하는 것이 일반적이다.Traditional drinking water substitutes were barley tea, cold water tea, oolong tea, etc., but as the interest in drinking water increases and the utility of tea is highlighted, various kinds of teas that are beneficial to health and unique in taste and aroma are being used. However, these teas are generally processed using foreign ingredients rather than using Korean foods.
이에 한국을 대표하면서도 건강에 이로운 재료를 이용하여 국민 전체가 상시로 음용 할 수 있는 차의 개발이 진행되고 있다. 이 가운데 본 발명에 있어서는 인삼을 가공하여 차(茶)의 재료로 사용하고자 하는 것으로, 인삼 관련 차의 선행기술을 살펴보면,Therefore, teas are being developed that can be consumed by the whole nation at all times, using ingredients that are healthy for Korea. In the present invention, the ginseng is to be processed and used as a tea material. Looking at the prior art of ginseng-related tea,
특허출원번호 10-1989-0009469는 홍삼과 거피를 주원료로 하고 부원료로 설탕, 감미료, 프리마, 유당 등을 가하여 가공공정을 거친 홍삼커피차류의 제조방법에 관한 것이고, 출원번호 10-1999-0034103은 인삼, 홍삼의 농축액이 차 속으로 잘 스며들어가도록 농축액을 차에 섞어 1~2시간 재웠다가 차에 충분히 스며든 후 건조하여 현미와 같이 볶아 인삼/홍삼 녹차와 맛이 잘 어울어 지도록 한 것이고, 출원번호 10-1999-0034101은 인삼 또는 홍삼, 감초 농축액을 제조하고, 생엽을 채취, 선별하여 숙성한 후 차잎을 볶아 냉각하여 차잎을 유념, 풀기, 중유의 공정을 순차적으로 반복하는 공정과, 잎을 1차로 건조, 냉각하고 이를 다시 2차로 건조하는 공정과, 건조된 잎에 앞서 제조된 인삼 또는 홍삼, 감초농축액의 혼합액을 분사하는 공정과, 차 잎을 건조하고 냉각하는 공정과, 잎을 선별하고 포장하여 저온의 상태로 보관하는 공정으로 이루어지는 인삼 또는 홍삼 농축액을 첨가한 건강 녹차 및 그 제조 방법에 관한 것이고, 출원번호 10-1999-0032664는 홍삼을 파쇄하여 담체와 혼합하고 가압, 전이 방법으로 담체가 홍삼에 전이 착지되는 것으로 홍삼과 담체가 혼합된 무가당 홍삼차 및 홍삼과 담체가 혼합된 침출차를 제조하는 방법 및 전기에서 제조된 홍삼 침출차에 관한 것이다.Patent application No. 10-1989-0009469 relates to a manufacturing method of red ginseng coffee tea processed by adding red ginseng and peel as main ingredients and adding sugar, sweetener, prima, lactose and the like as application ingredients, and application number 10-1999-0034103 The concentrate of ginseng and red ginseng is mixed with tea and soaked in the tea for 1 to 2 hours, then soaked in tea and dried. Roasted with brown rice so that the taste goes well with ginseng / red ginseng green tea. No. 10-1999-0034101 is a process for preparing ginseng or red ginseng and licorice concentrate, taking green leaves, selecting them, and ripening them, and then roasting and cooling the tea leaves to repeat the process of keeping the tea leaves in mind, loosening and heavy oil, and leaves First drying, cooling and second drying, spraying a mixture of ginseng or red ginseng and licorice concentrate prepared before the dried leaves, and drying and cooling the tea leaves. And green tea added with ginseng or red ginseng concentrate, which comprises a step of sorting and packing leaves and storing them in a low temperature state, and a method of preparing the same. Application No. 10-1999-0032664 is crushed red ginseng and mixed with a carrier. The present invention relates to a method of preparing a red ginseng leached tea mixed with red ginseng and a carrier, and a red ginseng leached tea prepared in the past.
이상과 같은 다양한 기술들이 개발되고 있는 실정이나, 가공된 인삼을 주재료로 사용하기보다는 보조적 재료로서 향과 보신의 부가적 효과를 더하기 위한 것에 지나지 않고 있다. 따라서, 대한민국의 건강식품을 대표하는 인삼을 주재료로서 가공하여 건강에도 유익하고 맛과 향도 뛰어난 차를 쉽게 만들 수 있는 재료의 개발이 절실히 요구되고 있는 실정이다.As described above, various technologies are being developed, but the processed ginseng is only used as an auxiliary material to add an additional effect of fragrance and bosin as an auxiliary material. Therefore, there is an urgent need for the development of ingredients that can make tea that is beneficial to health and excellent in taste and aroma by processing ginseng representing the health food of Korea as a main ingredient.
이에 본 발명에서는 식수를 대신할 수 있는 인삼의 향과 맛이 그대로 살아 있는 음료용 차를 쉽게 즐길 수 있도록, 인삼을 세절, 동결건조, 볶음, 침지, 건조과정을 통한 절편으로 가공하는 방법을 제공하여 식수대용으로 누구나 손쉽게 차를 마실 수 있도록 하는 위한 차용 인삼 절편 및 가공방법 을 기술적 과제로서 창안하였다.Therefore, the present invention provides a method of processing the ginseng into slices through chopping, freeze-drying, stir-fry, dipping, drying process so that the flavor and taste of ginseng that can replace drinking water can be easily enjoyed as it is alive. In order to make drinking tea for everyone, tea ginseng slices and processing methods were developed as technical tasks.
도 1은 본 발명의 바람직한 실시 예를 보인 제조방법1 is a manufacturing method showing a preferred embodiment of the present invention
도 1은 본 발명의 바람직한 실시 예를 보인 제조방법으로서 본 발명 차용 인삼가공절편 및 제조방법의 구성 및 작용을 상세히 설명하면,1 is described in detail the configuration and operation of the present invention ginseng processing slice and manufacturing method as a manufacturing method showing a preferred embodiment of the present invention,
1. 세절과정1. Cutting process
국내산 인삼의 종류중 건조인삼, 황 · 수삼, 증숙인삼을 실험대상으로 하여 통상의 일반적 세절기를 이용하여 2㎜로 세절하여 사용하였다.Dry ginseng, sulfur ginseng, steam ginseng ginseng of Korean ginseng were cut into 2mm using a general general cutting machine.
2. 동결건조과정2. Freeze Drying Process
통상의 식품 동결건조과정으로 -30℃ 정도의 동결건조기에서 건조하였다.In a conventional food lyophilization process it was dried in a freeze dryer of about -30 ℃.
3. 볶음과정3. Roasting process
1) 인삼 볶음 조건 설정1) Ginseng roasting condition setting
- 종류(국산) : 일반인삼, "황"인삼, 증숙인삼(풍기특산물영농조합법인생산품)을 동결건조하여 사용-Type (domestic): Freeze-dried ginseng, "sulfur" ginseng, steamed ginseng (produced by Punggi special agricultural products corporation)
① "황"인삼, 일반인삼① "sulfur" ginseng, general ginseng
*120℃ 온도* 120 ℃ temperature
-조건) 20, 40min으로 구분하여 처리함.-Condition) Treat it as 20, 40min.
관능검사는 처리된 인삼 1g을 95℃ 100㎖를 부어 10분간 방치 후 여과하여 검사함.Sensory test is 1g of treated ginseng, poured 100ml of 95 ℃, left for 10 minutes and then filtered.
결과) 120℃의 경우 전반적으로 모두다 향과 색이 미미함, 따라서 온도를 상승시키고 시간을 조금 단축하는 것이 더 효율적으로 예상됨.Results) In the case of 120 ℃, all of them have a slight aroma and color, so it is more efficient to raise the temperature and shorten the time slightly.
*150℃ 온도* 150 ℃ temperature
-조건) 20, 30, 40min으로 구분하여 처리함.Condition) Treated as 20, 30, 40min.
관능검사는 처리된 인삼 1g을 95℃ 100㎖를 부어 10분간 방치 후 여과하여 검사함.Sensory test is 1g of treated ginseng, poured 100ml of 95 ℃, left for 10 minutes and then filtered.
결과) 볶음 시 향과 맛이 150℃에서는 부족하여 볶음 온도는 더 높이는 것이 좋을 것으로 예상됨Results) It is expected that the roasting temperature should be higher because the flavor and taste are insufficient at 150 ℃.
*160℃ 온도* 160 ℃ temperature
-조건) 40, 50, 60min으로 구분하여 처리함.-Condition) Treat it as 40, 50, 60min.
관능검사는 처리된 인삼 1g을 95℃ 100㎖를 부어 10분간 방치 후 여과하여 검사함.Sensory test is 1g of treated ginseng, poured 100ml of 95 ℃, left for 10 minutes and then filtered.
결과) 160℃에서 시간별 볶음 결과, "황"인삼, 일반인삼 모두다 40min일 경우 가장 우수하고, 50min 이상에서는 탄내와 더불어 색깔도 갈색으로 변한다.Results) As a result of the hourly roasting at 160 ° C, "sulfur" ginseng and general ginseng were the best at 40min, and at 50min, the color changed to brown as well as the shot.
② 증숙인삼② Steamed ginseng
*볶음 온도에 따른 변화* Depending on roasting temperature
-조건) 20분 고정, dry oven을 이용하여 볶음온도(135, 150, 165, 180℃)로 구분하여 처리함.-Condition) 20 minutes fixed, processed by roasting temperature (135, 150, 165, 180 ℃) using dry oven.
관능검사는 처리된 인삼 1g을 95℃ 100㎖를 부어 10분간 방치 후 여과하여 검사함.Sensory test is 1g of treated ginseng, poured 100ml of 95 ℃, left for 10 minutes and then filtered.
*볶음시간에 따른 변화* Change according to the roasting time
-조건) 볶음 온도를 135℃로 고정한 후, 볶음시간을 20, 30, 40, 50 min로 구분하여 처리함.Condition) After fixing the roasting temperature to 135 ℃, treat the roasting time by dividing it into 20, 30, 40 and 50 min.
관능검사는 처리된 인삼 1g을 95℃ 100㎖를 부어 10분간 방치 후 여과하여 검사함.Sensory test is 1g of treated ginseng, poured 100ml of 95 ℃, left for 10 minutes and then filtered.
결과) 증숙인삼의 경우 온도를 높이고 시간을 낮추는 것이 좋을 듯 함.Results) For steamed ginseng, it would be better to increase the temperature and decrease the time.
-정밀검사조건) 조건 1 : 150℃로 10분, 조건 2 : 165℃로 10분, 조건Precision inspection condition) Condition 1: 10 minutes at 150 ° C, Condition 2: 10 minutes at 165 ° C
3 : 180℃로 10분, 조건 4 : 180℃로 15분3: 10 minutes at 180 degreeC, condition 4: 15 minutes at 180 degreeC
관능검사는 처리된 인삼 1g을 95℃ 100㎖를 부어 10분간 방치 후 여과하여 검사함.Sensory test is 1g of treated ginseng, poured 100ml of 95 ℃, left for 10 minutes and then filtered.
결과) 조건 1, 2, 3은 구수하고, 탄내 및 탄맛이 나지 않았으며, 온도가 높을수록 구수한 향은 좀 더 강하게 느껴짐. 그러나, 180℃ 15분의 경우 탄내와 탄맛이 강하게 남. 따라서 증숙인삼의 경우 180℃에서는 10분이 사용 한계점으로 예상됨Results) Conditions 1, 2, and 3 were savory, and they did not taste burnt or tanned. The higher the temperature, the stronger the flavor. However, in the case of 15 minutes at 180 ℃, the flavor and flavor remain strong. Therefore, steamed ginseng is expected to be used for 10 minutes at 180 ℃.
☆종합결론) "황" 인삼, 일반인삼은 160℃에서 시간별 볶음 결과 40분일 경우 가장 우수하였으며, 증숙인삼의 경우 180℃, 10분이 사용 한계점으로 예상됨.☆ Conclusion Conclusion) “Ginseng” ginseng and general ginseng were the best at 40 minutes of roasting at 160 ℃ for 40 minutes, and the steamed ginseng was expected to be 180 ℃ for 10 minutes.
3. 홍삼농축액 결합과정3. Red ginseng concentrate combining process
*spray액 및 침지액의 성분비* Composition ratio of spray liquid and immersion liquid
1)spray방법1) spray method
①실시예1Example 1
-조건) 볶은 인삼 100당 spray액 60-80㎖를 각 앞뒤로 5회로 나누어 분사 후 60℃ dry oven에서 약 2hr 정도 건조 한 후 sample 1g에 정제수 80㎖를 가하여 음용 관능검사 실시-Condition) After spraying 60-80ml of spray solution per roasted 100 ginseng 5 times back and forth each time, dry it for about 2hr in 60 ℃ dry oven, and add 80ml of purified water to 1g of sample to perform drinking sensory test
결과) 인공적인 향과 맛이 나고 향과 맛이 더욱 강화되긴 하였으나 탄내가 남. 낮은 온도의 볶음 조건을 선택하여 재 실험해야 할 필요성이 있음.As a result, it has artificial flavor and taste, but the flavor and taste is enhanced. Need to retest by selecting low temperature roasting conditions.
②실시예 2② Example 2
-조건) 볶은 인삼 100당 spray액 60-80㎖를 각 앞뒤로 5회로 나누어 분사 후 60℃ dry oven에서 약 2hr 정도 건조 한 후 sample 1g에 정제수 80㎖를 가하여 음용 관능검사 실시-Condition) After spraying 60-80ml of spray solution per roasted 100 ginseng 5 times back and forth each time, dry it for about 2hr in 60 ℃ dry oven, and add 80ml of purified water to 1g of sample to perform drinking sensory test
결과) 실시예 1보다 향이 더 진하였으며, 탄내가 없었다. 일반인삼보다는 황이 더 좋은 결과를 내며 전체적으로 색은 연하다. B3-1,2의 결과가 가장 우수하였다.As a result, the perfume was darker than Example 1, and there was no bullet. Sulfur produces better results than ordinary ginseng and is lighter in color. The result of B3-1,2 was the best.
③실시예 3 - 농축액의 분사량 조절③ Example 3-Injection amount control of the concentrate
<인삼 볶음 조건><Ginseng roasting condition>
<분사량 조건><Injection condition>
-조건) 볶은 인삼에 제조한 spray 액을 각 조건별로 분사후 60℃ dry oven에서 약 2hr 정도 건조 한 후 sample 1g에 정제수 80㎖를 가하여 음용 관능검사 실시-Condition) After spraying the prepared spray solution on roasted ginseng for each condition, dry it for about 2hr in 60 ℃ dry oven, and add 80ml of purified water to 1g of sample to conduct drinking sensory test.
결과) C2번이 가장 향과 맛이 좋다. Result) C2 has the best aroma and taste
2)침지방법2) Immersion Method
<인삼 볶음 조건><Ginseng roasting condition>
<침지시간조건><Immersion time condition>
-조건) 볶은 인삼에 침지액을 각 조건별로 분사후 60℃ dry oven에서 약 2hr 정도 건조 한 후 sample 1g에 정제수 80㎖를 가하여 음용 관능검사 실시Condition) After spraying the immersion liquid on the roasted ginseng for each condition, dry it for about 2hr in 60 ℃ dry oven, and add 80ml of purified water to 1g of sample.
결과)10min 동안 침지 시킨 것이 색이 가장 좋았으며, 향은 전반적으로 진하고 적절하였다.Result) The color was best soaked for 10 min, and the fragrance was generally thick and appropriate.
4. 건조과정4. Drying process
통상의 식품용 건조기를 이용하여 50~70℃의 온도에서 1~3시간정도 건조한다.Dry for 1 to 3 hours at a temperature of 50 ~ 70 ℃ using a normal food dryer.
5. 진공포장5. Vacuum packing
포장에 있어서 방습 및 이미 이취를 내지 않도록 완전밀봉 포장을 해야한다.The packaging should be completely sealed to prevent moisture and odors.
본 발명 차(茶)용 인삼가공절편 및 제조방법을 통하여, 본 발명 절편을 이용하여 쉽게 인삼의 향과 맛, 건강상 유익한 추출물이 함유된 차를 만들 수 있게 되어 사용자들이 식수를 대신할 수 있는 유익한 차를 쉽게 음용할 수 있게 되었다. 또한 약재성분으로서의 의미가 강한 인삼을 일반 식생활품으로 전환 제공하여 언제든지 상시 상용할 수 있는 계기를 마련하여 사용자들이 인삼의 향과 맛을 쉽게 일상생활에서 즐길 수 있는 그 효과가 다대한 발명이라 하겠다.Through the ginseng processing slices and manufacturing method for tea of the present invention, it is possible to easily make tea containing ginseng aroma and taste of extract and health benefits extract using the present invention so that users can replace drinking water It is easy to drink good tea. In addition, by providing a ginseng that has a strong meaning as a medicinal ingredient to general dietary products, it provides an opportunity to be commercially available at any time, so that users can easily enjoy the fragrance and taste of ginseng in everyday life.
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100600408B1 (en) * | 2004-12-08 | 2006-07-18 | 주식회사 케이티앤지 | A powder of roasting red ginseng and a method of the powder |
KR101107020B1 (en) * | 2009-04-17 | 2012-01-25 | 안진경 | Functional oriental medicine material and preparing method thereof |
KR101393481B1 (en) * | 2007-10-29 | 2014-05-13 | (주)아모레퍼시픽 | Red ginseng-flavored green tea with excellent preference and the method for preparing thereof |
KR20180062645A (en) * | 2016-12-01 | 2018-06-11 | 정이영 | Natural wild ginseng fermented tea, and manufacturing method thereof |
KR102490106B1 (en) * | 2022-09-13 | 2023-01-19 | 대동고려삼 주식회사 | Capsule product of red ginseng, Taekuksam, low temperature vacuum drying red ginseng using puffing and roasting and manufacturing process thereof |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100804207B1 (en) | 2006-08-01 | 2008-02-18 | 성인환 | Manufacturing method of ginseng tea ginseng seed |
KR101302513B1 (en) * | 2011-07-08 | 2013-09-03 | 이현실 | Worn red ginseng or black ginseng dried slices and preparation method thereof and red ginseng or black ginseng extract tea prepared using the same |
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2004
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Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100600408B1 (en) * | 2004-12-08 | 2006-07-18 | 주식회사 케이티앤지 | A powder of roasting red ginseng and a method of the powder |
KR101393481B1 (en) * | 2007-10-29 | 2014-05-13 | (주)아모레퍼시픽 | Red ginseng-flavored green tea with excellent preference and the method for preparing thereof |
KR101107020B1 (en) * | 2009-04-17 | 2012-01-25 | 안진경 | Functional oriental medicine material and preparing method thereof |
KR20180062645A (en) * | 2016-12-01 | 2018-06-11 | 정이영 | Natural wild ginseng fermented tea, and manufacturing method thereof |
KR101876082B1 (en) * | 2016-12-01 | 2018-07-06 | 정이영 | Natural wild ginseng fermented tea, and manufacturing method thereof |
KR102490106B1 (en) * | 2022-09-13 | 2023-01-19 | 대동고려삼 주식회사 | Capsule product of red ginseng, Taekuksam, low temperature vacuum drying red ginseng using puffing and roasting and manufacturing process thereof |
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