KR20160147601A

KR20160147601A - Artichoke fermented tea, fermented tea powder and pills manufacturing method

Info

Publication number: KR20160147601A
Application number: KR1020150085255A
Authority: KR
Inventors: 박철수
Original assignee: 박철수
Priority date: 2015-06-15
Filing date: 2015-06-15
Publication date: 2016-12-23
Also published as: KR101725638B1

Abstract

According to the method for producing an artichoke fermentation tea using the artichoke of the present invention, it is possible to prepare a raw material by cutting the artichoke into a predetermined size; A step of baking the raw material prepared in the preparation step in boiling water; A rinsing step of rinsing the decoloring material heated in the decanting step into cold water; A heating step of heating the rinsed material rinsed in the rinsing step; A first drying step of drying the steam-generating material which has been heated in the steam-heating step; Drying the first drying material dried in the first drying step; A second drying step of drying the scraped material in the scraping step; And a second pulverizing step of pulverizing the second drying material dried in the second drying step so as to be pulverized; And a fermentation step of fermenting the first pulverized material, fruit or vegetable juice, and sugar into the fermentation vessel in the first pulverization step.

Description

{Artichoke fermented tea, fermented tea powder and pills manufacturing method using artichoke}

The present invention relates to an artichoke fermentation tea, a fermented powder tea and a fermentation ring production method using artichoke.

Artichoke is derived from Arabic, a plant with thorns that can eat buds. Artichoke was spread to Spain by Muslims who occupied Medieval Spain and became Alcarchofa in Spanish. Later, it was called Arcicioffo in Italy and it was called Artichoke in English today.

Artichoke is native to the Mediterranean and grows near the sea. The stem is 1.5 ~ 2m high and looks like a thistle. Leaves are alternate and pinnate deeply. The surface of the leaf is green and the back side is cotton-like white hair closely.

The flowers bloom purple in summer and head-shaped flowers (flowers with bloom heads) are gathered at the ends of the flowers. The head was 15cm in diameter and was made in a canvas. There are no thorns in the gun and the gun sculpture is thick.

It enjoys a mild climate and can only be wintered in the southern part of Korea, and can easily be grown on the southern coast of Korea or on Jeju Island. Before the flowers bloom, cut the bottom of the gun to eat vegetables or canned. (Source: Naver Knowledge Encyclopedia)

Artichokes have few calories and fat. Nevertheless, dietary fiber is abundant. 5.4 g per 100 g of fresh artichoke, and about 14% of the daily recommended amount of fiber. Dietary fiber helps to control constipation conditions, reduce bad "LDL" cholesterol levels, and prevent toxic compounds from ingesting food to prevent the risk of colorectal cancer.

Artichoke has bitter ingredients such as cyanine and sesquiterpin. Scientific studies have shown that these compounds inhibit cholesterol synthesis and promote bile secretion, leading to a reduction in blood cholesterol.

Fresh artichoke is a great source of vitamins. Artichoke provides about 68 μg per 100 g, which is 17% of the recommended daily dose for folic acid. Folic acid is involved in DNA synthesis as a cofactor with enzymes. Scientific research has shown that adequate intake of folic acid through food can help prevent neural tube defects in prenatal and neonatal pregnancies.

Fresh artichoke also contains antioxidant vitamins that are beneficial to the body, and vitamin C provides about 20% of the recommended level per 100g. Regular intake of vitamin C-rich foods helps develop resistance to the body's pathogens and to release inflammatory free radicals that are harmful to the body.

Artichoke is a vegetable source of vitamin K and provides about 12% of the daily recommended amount. Vitamin K plays an important role in bone health by promoting osteotrophic activity. Appropriate vitamin K in the diet inhibits the damage of brain nerve cells and plays a role in the treatment of patients suffering from Alzheimer's disease.

Artichoke contains antioxidants such as silymarin, caffeic acid and phenolic acid. In addition, the total antioxidant levels of foods (from the world or France) that protect foods from harmful free radicals are 6552 μmol TE per 100 g.

Vitamin B complex groups such as niacin, vitamin B-6 (pyridoxine), thiamine, and pantothenic acid, which are essential for optimum cellular metabolism, are abundant.

Artichoke is rich in minerals such as copper, calcium, potassium, iron, manganese and phosphorus. Potassium is an important component of cells and fluids that help control heart rate and blood pressure against the effects of sodium. Manganese is an antioxidant enzyme cofactor such as superoxide dismutase required for the body, copper is needed for the production of red blood cells, and iron is required for red blood cell formation.

Artichoke also contains small amounts of antioxidant flavonoid compounds such as carotene beta and lutein zeaxanthin. (Source: POWER YOUR DIET, Umesh Rudrappa, Wikipedia Encyclopedia)

As the cultivation of artichoke has recently been activated, it is often used for cooking. For example, it fits well with fish, meat, vegetables, etc., and is used as an oat ball so that it can be eaten with mayonnaise or white sauce. I put it in soup or stew.

However, artichokes have not yet been utilized for cooking.

In addition, it is widely known that artichoke has recently been shown to be effective in dieting, and thus the production of artichoke has increased in Korea, and artichoke has been widely used for cooking such as artichoke, car or ring, The development of methods is required.

In addition, in the case of the patent documents described below, some amount of artichoke is used for hangover or beverage, and artichoke is not used as a car.

Therefore, development of a tea or a ring which can easily and easily enjoy the artichoke and can be consumed is demanded.

Korean Patent Laid-Open Publication No. 10-2004-0052930 Korean Patent Publication No. 10-2010-0127537

DISCLOSURE OF THE INVENTION It is an object of the present invention, which has been devised to solve the problems as described above, to provide a method of cutting an artichoke to a predetermined size to prepare a raw material, heat the prepared raw material, heat the raw material, By fermenting the material and the juice of the fruit or sugar and the sugar into the fermentation vessel, the fermentation can be performed without adding more sugar than necessary. In addition to the use of fruit or vegetable juice instead of sugar, the sugar intake can be reduced, And a method for producing the artichoke fermented tea, the fermented powder tea, and the fermented food using the artichoke, which is capable of producing a healthy food which can be taken together with the components of fruits or vegetables.

According to another aspect of the present invention, there is provided a method of manufacturing an artichoke fermentation tea using an artichoke of the present invention, comprising: preparing a raw material by cutting an artichoke into a predetermined size; A step of baking the raw material prepared in the preparation step in boiling water; A rinsing step of rinsing the decoloring material heated in the decanting step into cold water; A heating step of heating the rinsed material rinsed in the rinsing step; A first drying step of drying the steam-generating material which has been heated in the steam-heating step; Drying the first drying material dried in the first drying step; A second drying step of drying the scraped material in the scraping step; And a second pulverizing step of pulverizing the second drying material dried in the second drying step so as to be pulverized; And a fermentation step of fermenting the first pulverized material, fruit or vegetable juice, and sugar into the fermentation vessel in the first pulverization step.

The second dry material may have a moisture content of less than 5%, and the fruit or vegetable juice may be at least one of watermelon, apple, pear, melon, tomato, cucumber, Wherein the first pulverized material, the fruit juice, and the sugar are in a ratio of 1: 2: 1.

According to the method for producing an artichoke fermented powder tea using the artichoke of the present invention, it is possible to prepare a raw material by cutting the artichoke into a predetermined size; A step of baking the raw material prepared in the preparation step in boiling water; A rinsing step of rinsing the decoloring material heated in the decanting step into cold water; A heating step of heating the rinsed material rinsed in the rinsing step; A first drying step of drying the steam-generating material which has been heated in the steam-heating step; Drying the first drying material dried in the first drying step; A second drying step of drying the scraped material in the scraping step; And a second pulverizing step of pulverizing the second drying material dried in the second drying step so as to be pulverized; A fermentation step of fermenting the first pulverized material, fruit or vegetable juice, and sugar into a fermentation vessel in the first pulverization step; A third drying step of thirdly drying the fermented material fermented in the fermentation step; And a second pulverization step of pulverizing the third dry material dried in the third drying step so as to be pulverized.

According to the method for producing an artichoke fermentation ring using the artichoke of the present invention, it is possible to prepare a raw material by cutting the artichoke to a predetermined size; A step of baking the raw material prepared in the preparation step in boiling water; A rinsing step of rinsing the decoloring material heated in the decanting step into cold water; A heating step of heating the rinsed material rinsed in the rinsing step; A first drying step of drying the steam-generating material which has been heated in the steam-heating step; Drying the first drying material dried in the first drying step; A second drying step of drying the scraped material in the scraping step; And a second pulverizing step of pulverizing the second drying material dried in the second drying step so as to be pulverized; A fermentation step of fermenting the first pulverized material, fruit or vegetable juice, and sugar into a fermentation vessel in the first pulverization step; A third drying step of thirdly drying the fermented material fermented in the fermentation step; A second pulverization step of pulverizing the third dry material dried in the third drying step so as to be pulverized; And a pit forming step in which the fine pulverized artichoke second pulverization material is poured into water in the second pulverization step, and then the pulverized material is made into a fermented product through a circulating machine.

As described above, the effect of the present invention can be attained by cutting the artichoke to a predetermined size, preparing raw materials, heating the prepared raw materials, heating the raw materials, finely grinding, finely grinding the finely pulverized material, By fermenting the sugar into a fermentation vessel, the fermentation can be performed without adding more sugar than necessary. In addition to the use of fruit or vegetable juice instead of sugar, the consumption of sugar can be reduced. In addition to the artichoke, The present invention can provide an artichoke fermented tea, a fermented powder tea, and a method of producing a fermented food using the artichoke that can produce a healthy food that can be taken together with the artichoke.

Advantages and features of the present invention and methods of achieving them will become apparent with reference to the embodiments described hereinafter. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. To fully disclose the scope of the invention to those skilled in the art, and the invention is only defined by the scope of the claims.

Hereinafter, a method for manufacturing artichoke powdered tea using artichoke will be described in accordance with embodiments of the present invention.

Previously, the artichoke used in the present invention goes through the harsh winter through the summer and autumn, and again through the spring of the following year, using the healthy spring of late spring or early summer bud. Use only those that survive 12 to 36 months or more. At this time, yawning leaves with a thorn in the leaf are avoided, and the sick leaves are discarded. The stem uses bright light green color that is transmitted through sunlight or light.

The method for producing artichoke powder using an artichoke according to the present invention comprises the steps of preparing, decanting, rinsing, heating, first drying, kneading, second drying, first milling and fermenting .

First, in the preparing step, the raw material is prepared by cutting the artichoke into a predetermined size.

Here, the raw material using artichoke is cultivated in a non-pesticide or organic farm.

At this time, the preparing step includes a first washing step, a cutting step and a second washing step.

That is, in the first washing step, the raw material is removed from the artichoke or cut and cleaned one by one. At this time, since the artichoke is a crop growing for a long time, it is preferable to remove water from flowing water by using a soft brush because dust is piled up, but it is not limited thereto.

In the cutting step, the raw material is finely cut using a knife or a vegetable multi-cutter. At this time, the raw material is cut to a size of 1 mm to 2.5 cm, but it can be cut to a larger size.

In the second washing step, the cut raw material is washed again in running water. This is because the artichoke grows for a long time, as described above, so as to reliably remove foreign substances such as dust.

In addition, in the first washing step and the second washing step, the raw material is preferably washed in running water and immersed in water but not soaked for a long time, but is not limited thereto.

Meanwhile, the raw materials prepared in the preparation step include artichoke larvae, artichoke buds, artichoke leaves and artichoke stems.

Artichokes are used within one week after emergence. The juvenile crab tastes bland, and the bland taste decreases when heated. At this time, the artichoke larva is used in an amount of 3 to 7 parts by weight based on 100 parts by weight of the raw material.

Artichoke buds are young buds that are grown in artichoke grown for 6 months or longer, using only young buds within 4 weeks of bud formation. And artichoke buds taste sweet and sweet. At this time, the artichoke bud is used in an amount of 5 to 15 parts by weight based on 100 parts by weight of the raw material.

Artichoke leaves include artichoke rough leaves formed in the lower part near the ground at the stem of the leaf-forming artichoke and artichoke middle leaves formed at higher positions in the stem of the leaf-forming artichoke.

Particularly, artichoke rough leaves are used except for yellowish yellowed leaves, but they are not limited to those within one week of yellowing.

The artichoke rough leaf is used in an amount of 5 to 15 parts by weight based on 100 parts by weight of the raw material.

In addition, the artichoke middle leaves are harvested in a growing artichoke at the end of wintering, and 35 to 45 parts by weight of intermediate leaves are used for 100 parts by weight of the raw material.

And artichoke leaves have a bitter taste.

The artichoke stem includes at least one stem of the stem from which the leaf is formed and the stem from which the bud is formed. And artichoke stem does not taste bitter.

At this time, the artichoke stem is used in an amount of 30 to 40 parts by weight based on 100 parts by weight of the raw material.

The leaf-forming artichoke stem is harvested from artichoke grown for over a month using the beginning of the peduncle.

With respect to the above-mentioned raw materials, 3 to 7 parts by weight of artichoke larvae, 5 to 15 parts by weight of young artichoke buds after a certain period of time after forming buds, 5 to 15 parts by weight of artichoke rough leaves formed at the lower part of the choke line 0 and 30 to 40 parts by weight of artichoke stones of artichoke, 35 to 45 parts by weight of chalk middle leaves.

The taste of the powdered tea using the raw materials of such a ratio is balanced with the bitter taste of the seeds and the leaves and the sweet and sour taste of the bud, so that the bitter taste is less, and the taste can be exuded.

In the baking step, the raw material prepared in the preparation step is poured into boiling water.

At this time, in the decanting step, the raw material is boiled for 3 to 15 minutes in boiling water of 90 ° C to 100 ° C.

In the decoloring step, the artichoke larva, artichoke rough leaf and artichoke middle leaf are boiled for 3 to 8 minutes in boiling water at 90 to 100 캜, and the stem in which the leaf is formed is in the range of 90 캜 to 100 캜 Boil 5 to 10 minutes in boiling water. Stem forming buds is boiled in boiling water at 90 ℃ ~ 100 ℃ for 8 ~ 15 minutes.

In the rinsing step, rinse the decoloring material, which has been heated in the decoloring step, more than three times in cold water, so that the decoloring material is not retreated.

The heating step heats the rinsed material rinsed in the rinsing step.

Further, in the steam heating step, the rinsing material is heated in a steam of 100 占 폚 to 110 占 폚 for 25 minutes to 35 minutes.

The bitter taste of the raw materials is reduced and the flavor is added through the heat-up stage.

In the first drying step, the steam heating material rinsed in the steam heating step is dried.

At this time, in the first drying step, the heat-generating material is dried with the first drying material having a water content of 40% to 60%.

In addition to the first drying step, the second drying step and the third drying step, which will be described later, separate and dry each type of raw material. That is, leaves are dried as leaves, stems as stem, and buds as buds. This is because, when the raw materials are dried together, the raw materials should be separated according to the water content, and it is difficult to properly adjust the moisture content, so that the raw materials are separated and dried. In addition, when drying, the artichoke does not dry in the sunlight so that the light green of the artichoke is discolored and does not change to brown but remains in a soft green, and is dried naturally in the shade or at low temperature through a dryer.

In the smoothing step, the first drying material dried in the first drying step is removed by using a cauldron lid, a fan, and a kneader. Also, in the smoothing step, the first dry material is spun for 3 to 7 minutes.

In the second drying step, the raw material removed in the kneading step is completely dried until the moisture content is less than 5% by natural or low-temperature drying.

The first pulverization step pulverizes the second drying material dried in the second drying step. At this time, the first pulverization step may be separately pulverized for each type of raw material, but is not limited thereto.

In particular, the first pulverization step is such that the second dry material is pulverized into a fine particle using a mill or a pulverizer and finely pulverized so as to be mixed with a solution such as water or milk such as ground powder.

The fermentation step comprises fermenting the first pulverized material, the fruit or vegetable juice, and the sugar, which have been pulverized in the first pulverization step, into a fermentation vessel.

At this time, the fruit or vegetable juice is composed of at least one of watermelon, apple, pear, melon, tomato, cucumber, and onion having a moisture of 90% or more.

Also, remove seeds from fruits or vegetables.

The first pulverized material, the fruit or vegetable juice, and the sugar are mixed at a ratio of 1: 2: 1. Then, the sugar is finally put into a fermentation container to cover the top of the first pulverized material and the fruit or vegetable juice.

In addition, the fermentation stage can be stirred two or three times daily, slowly fermented and aged in a cool, well-ventilated place.

After a fermentation period of about 3 months, an artichoke fermented tea is produced.

The method for producing an artichoke fermented powder tea using the artichoke according to the present invention further includes a third drying step and a second pulverization step after the fermentation step for producing the artichoke fermented tea. Hereinafter, the steps from the preparation step to the fermentation step will be omitted.

In the third drying step, the fermented material fermented in the fermentation step is thirdly dried.

The second pulverization step secondly pulverizes the third dried material that has been dried in the third drying step so as to be pulverized.

Thus, an artichoke fermented powder tea is produced.

The method for producing an artichoke fermented product using an artichoke according to the present invention includes a manufacturing step after a second milling step of producing an artichoke fermented powdered car. Hereinafter, the steps from the preparation step to the second pulverization step will be omitted.

In the pearling step, the finely pulverized artichoke second pulverized material is poured in water in a second pulverization step, and then the pulverized material is prepared as a fermented product through a ringer.

At this time, the fermented poultry may be coated once with water, and kelp or sea mustard may be added to make the viscosity of the second pulverized material strong, but it may be selected depending on the viscosity of sugar and juice.

It will be understood by those skilled in the art that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. It is therefore to be understood that the above-described embodiments are illustrative in all aspects and not restrictive. The scope of the present invention is defined by the appended claims rather than the foregoing detailed description, and all changes or modifications derived from the meaning and range of the claims and the equivalents thereof are included in the scope of the present invention Should be interpreted. In addition, the order of operation of the components described in the above-described process does not necessarily have to be performed in a time series order, and if the order of the respective components and steps is changed, the process is included in the scope of the present invention Of course.

Claims

Preparing a raw material by cutting the artichoke into a predetermined size;
A step of baking the raw material prepared in the preparation step in boiling water;
A rinsing step of rinsing the decoloring material heated in the decanting step into cold water;
A heating step of heating the rinsed material rinsed in the rinsing step;
A first drying step of drying the steam-generating material which has been heated in the steam-heating step;
Drying the first drying material dried in the first drying step;
A second drying step of drying the scraped material in the scraping step;
A first pulverization step of pulverizing the second dry material dried in the second drying step so as to be pulverized; And
And a fermentation step of fermenting the first pulverized material, the fruit or vegetable juice, and the sugar into a fermentation vessel in the first pulverization step, and a fermentation step of fermenting the artificially fermented tea using the artichoke.

The method according to claim 1,
The second dry material has a moisture content of less than 5%
The fruit or vegetable juice comprises at least one of watermelon, apple, pear, melon, tomato, cucumber,
Wherein the first pulverized material, the fruit or vegetable juice, and the sugar are in a ratio of 1: 2: 1.

Preparing a raw material by cutting the artichoke into a predetermined size;
A step of baking the raw material prepared in the preparation step in boiling water;
A rinsing step of rinsing the decoloring material heated in the decanting step into cold water;
A heating step of heating the rinsed material rinsed in the rinsing step;
A first drying step of drying the steam-generating material which has been heated in the steam-heating step;
Drying the first drying material dried in the first drying step;
A second drying step of drying the scraped material in the scraping step;
A first pulverization step of pulverizing the second dry material dried in the second drying step so as to be pulverized;
A fermentation step of fermenting the first pulverized material, the fruit or vegetable juice and the sugar, which have been pulverized in the first pulverization step, into a fermentation vessel;
A third drying step of thirdly drying the fermented material fermented in the fermentation step; And
And a second pulverization step of pulverizing the third dry material dried in the third drying step so as to be pulverized. The method for producing an artichoke pulverized powder tea according to claim 1,

Preparing a raw material by cutting the artichoke into a predetermined size;
A step of baking the raw material prepared in the preparation step in boiling water;
A rinsing step of rinsing the decoloring material heated in the decanting step into cold water;
A heating step of heating the rinsed material rinsed in the rinsing step;
A first drying step of drying the steam-generating material which has been heated in the steam-heating step;
Drying the first drying material dried in the first drying step;
A second drying step of drying the scraped material in the scraping step;
A first pulverization step of pulverizing the second dry material dried in the second drying step so as to be pulverized;
A fermentation step of fermenting the first pulverized material, the fruit or vegetable juice and the sugar, which have been pulverized in the first pulverization step, into a fermentation vessel;
A third drying step of thirdly drying the fermented material fermented in the fermentation step;
A second pulverization step of pulverizing the third dry material dried in the third drying step so as to be pulverized; And
And a pit forming step of pouring the finely pulverized artichoke second pulverization material into water in the second pulverization step and then making the pellet into a fermentation ring through a circulating machine to produce an artichoke fermentation pellet using artichoke .