KR20220073588A - Leek Tea Drink and Manufacturing method of Leek Tea Drink - Google Patents
Leek Tea Drink and Manufacturing method of Leek Tea Drink Download PDFInfo
- Publication number
- KR20220073588A KR20220073588A KR1020200161790A KR20200161790A KR20220073588A KR 20220073588 A KR20220073588 A KR 20220073588A KR 1020200161790 A KR1020200161790 A KR 1020200161790A KR 20200161790 A KR20200161790 A KR 20200161790A KR 20220073588 A KR20220073588 A KR 20220073588A
- Authority
- KR
- South Korea
- Prior art keywords
- leek
- tea
- prepared
- leaves
- beverage
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 18
- 240000006108 Allium ampeloprasum Species 0.000 claims abstract description 112
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims abstract description 112
- 235000013616 tea Nutrition 0.000 claims abstract description 72
- 238000000034 method Methods 0.000 claims abstract description 31
- 238000001035 drying Methods 0.000 claims abstract description 11
- 235000013361 beverage Nutrition 0.000 claims abstract description 6
- 244000269722 Thea sinensis Species 0.000 claims abstract 5
- 235000014171 carbonated beverage Nutrition 0.000 claims description 8
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 3
- 241001094255 Elytraria Species 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims 2
- 229910002092 carbon dioxide Inorganic materials 0.000 claims 1
- 239000001569 carbon dioxide Substances 0.000 claims 1
- 239000000843 powder Substances 0.000 claims 1
- 230000008569 process Effects 0.000 abstract description 10
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 230000036760 body temperature Effects 0.000 abstract description 2
- 238000001784 detoxification Methods 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 229910052742 iron Inorganic materials 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 238000010792 warming Methods 0.000 abstract description 2
- 241001122767 Theaceae Species 0.000 description 51
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000019987 cider Nutrition 0.000 description 3
- 238000003306 harvesting Methods 0.000 description 3
- 235000019629 palatability Nutrition 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 210000004556 brain Anatomy 0.000 description 2
- KSEBMYQBYZTDHS-HWKANZROSA-N ferulic acid Chemical compound COC1=CC(\C=C\C(O)=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-N 0.000 description 2
- KSEBMYQBYZTDHS-UHFFFAOYSA-N ferulic acid Natural products COC1=CC(C=CC(O)=O)=CC=C1O KSEBMYQBYZTDHS-UHFFFAOYSA-N 0.000 description 2
- 239000000295 fuel oil Substances 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 230000007096 poisonous effect Effects 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- KSEBMYQBYZTDHS-HWKANZROSA-M (E)-Ferulic acid Natural products COC1=CC(\C=C\C([O-])=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-M 0.000 description 1
- 241000234282 Allium Species 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 241000447437 Gerreidae Species 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 210000003792 cranial nerve Anatomy 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229940114124 ferulic acid Drugs 0.000 description 1
- 235000001785 ferulic acid Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000002569 neuron Anatomy 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- QURCVMIEKCOAJU-UHFFFAOYSA-N trans-isoferulic acid Natural products COC1=CC=C(C=CC(O)=O)C=C1O QURCVMIEKCOAJU-UHFFFAOYSA-N 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/54—Mixing with gases
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- 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
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
-
- 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
- A23V2300/00—Processes
- A23V2300/38—Multiple-step
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
본 발명은 부추차 음료와 부추차 음료의 제조 방법에 관한 것이다. 부추는 비타민과 철분 등이 풍부한 식품으로서 해독작용과 함께 몸을 따뜻하게 하고 체온을 유지시켜 주어서 면역력 향상에 도움을 준다. 이러한 부추를 이용해 종래에는 없었던 새로운 음료, 부추차 음료 만드는 방법을 제공한다. 특히 부추차의 제조는 부추잎 맨끝으로부터 17cm이내로 딴 부추잎을 사용하며, 말리는 단계 중 7분 동안 덖는 특별한 조유공정을 특징으로 한다. 음료는 공지의 방법으로 제조한다. 본 발명으로부터 제조한 부추차 음료는 부추가 주는 건강한 효과는 물론 부추차 음료가 주는 새로운 맛과 건강해지는 즐거움을 더 쉽게 더 간편하게 더 경제적으로 누릴 수 있다.The present invention relates to a leek tea beverage and a method for preparing a leek tea beverage. As a food rich in vitamins and iron, leek helps to improve immunity by warming the body and maintaining body temperature along with detoxification. It provides a method of making a new drink, leek tea drink, which was not previously available using this leek. In particular, the production of leek tea uses leek leaves that are picked within 17 cm from the tip of the leek leaves, and features a special milking process that takes 7 minutes during the drying step. The beverage is prepared by a known method. The leek tea beverage prepared from the present invention can enjoy not only the healthy effect of leek, but also the new taste and healthful pleasure of the leek tea beverage more easily, more conveniently, and more economically.
Description
본 발명은 종래에 없었던 부추차 음료 및 부추차 음료를 제조하는 방법에 관한 것이다.The present invention relates to a leek tea beverage and a method for preparing a leek tea beverage that were not previously available.
부추는 백합목 백합과 부추속에 속하는 다년생 채소로서 전국에서 현재 재배되고 있다. 특히 고려시대 <향약구급방>의 부추 기록은 그 당시에 널리 심어졌을 뿐만아니라 통설과는 다르게 그 원산지가 우리나라였음을 추론해 볼 수 있다.Leek is a perennial vegetable belonging to the genus Liliaceae and Allium, and is currently cultivated throughout the country. In particular, the record of leeks in <Hyangyak Gugugubang> in the Goryeo Dynasty was not only widely planted at that time, but contrary to popular belief, it can be inferred that the origin of the leek was Korea.
또한 조선시대 <동의보감> 에 [구채(부추구,나물채) 무독(無毒) 안오장(安五藏) 능충간기(能充肝氣)]라는 문구가 나온다. 이는 '부추가 독이 없으며, 오장을 편안하게 하고, 간기를 든든하게 한다'라는 내용으로 백성들에게 있어서 더 할 수없이 저렴하고 훌룡한 채소이었음을 알 수있다.Also, in the Joseon Dynasty's <Donguibogam>, the phrase [guchae (leek, vegetable) non-poisonous, angiojang, neungchunggangi (能充肝气)] appears. This is 'Leek is not poisonous, comforts the five intestines, and strengthens the liver', so it can be seen that it was an inexpensive and excellent vegetable for the people.
본 발명의 출원인이 출원한 <부추차 및 부추차의 제조방법>으로부터 제조된 부추차는 투명한 황금색으로서 자연스러우며 목 넘김이 부드럽다. 특히 부추차 고유의 풍부한 새로운 맛과 풍부한 새로운 향을 살짝 화하게 은은히 느낄수 있어서 좋다.Leek tea prepared from <Leek tea and manufacturing method of Leek tea> filed by the applicant of the present invention has a natural, transparent golden color and is smooth to swallow. In particular, it is good because you can feel the rich new taste and rich new flavor of leek tea slightly and subtly.
이에 본 발명은 부추전, 부추김치, 부추잡채, 만두속부추, 오이소박이 등 좋은 음식들이 있지만 더 쉽게 더 간편하게 더 경제적으로 부추의 건강한 효과를 누릴수 있도록, 기호성이 우수한 부추차 음료와 그 부추차 음료의 제조방법을 제공하는데 그 목적이 있다.Accordingly, the present invention is a leek tea drink with excellent palatability and a leek tea drink with excellent palatability so that you can enjoy the healthy effect of leek more easily, more conveniently and economically, although there are good foods such as leek jeon, leek kimchi, leek japchae, mandu stuffed leek, and cucumber sobak. It is an object to provide a manufacturing method.
상기한 목적을 달성하기 위하여 본 발명의 출원인이 출원한 <부추차 및 부추차의 제조방법>으로부터 제조한 부추차에 공지의 방법으로 제조한 음료로 이루어진 부추차 음료와 부추차 음료의 제조방법이다.In order to achieve the above object, it is a method for producing a leek tea beverage and a leek tea beverage consisting of a beverage prepared by a known method in the leek tea prepared from <a method for manufacturing leek tea and leek tea> applied by the applicant of the present invention .
본 발명은 기호성이 우수한 부추잎의 채엽기준을 실경험을 통하여 확보하고 이를 이용하여 종래에 없던 새로운 부추차 음료를 발명 제조함으로써 부추가 주는 건강한 효과는 물론 부추차 음료가 주는 새로운 맛과 건강해지는 즐거움을 더 쉽게 더 간편하게 더 경제적으로 누릴 수 있다.The present invention secures the standard of leaf extraction of leek leaves with excellent palatability through practical experience and uses this to invent and manufacture a new leek tea beverage that has not been previously available, thereby providing not only the healthy effect of leek, but also the new taste and health of the leek tea beverage. You can enjoy pleasure more easily, more conveniently, and more economically.
부추잎 채엽부분leek leaf leaf part
부추가 주는 건강한 효과는 매우 많다. 비타민과 철분 등이 풍부한 식품으로서 해독작용과 함께 몸을 따뜻하게 하고 체온을 유지시켜 주어서 면역력 향상에 도움을 준다.The health benefits of leek are numerous. As a food rich in vitamins and iron, it helps to improve immunity by warming the body and maintaining body temperature along with detoxification.
최근 들어서는 뇌의 연구가 활발해 지면서 뇌 신경세포 콜린아세틸트랜스퍼라제(cholineacetyltransferas, ChAT) 활성화 기능을 갖는 저분자성 플라보노이드류인 페룰산 (ferulic acid) 4-히드록시-3-메톡시신남산(4-hydroxy-3-methoxycinnamic acid)을 부추 추출물로부터 분리 및 정제하는 데 성공하는 등, 부추가 뇌신경 강화와 치료 및 예방을 위한 기능성 식품으로도 떠오르고 있다.In recent years, as research on the brain has become more active, ferulic acid, a low-molecular flavonoid with the function of activating brain neurons cholineacetyltransferas (ChAT), 4-hydroxy-3-methoxycinnamic acid (4-hydroxy-3) -methoxycinnamic acid) from leek extract was successfully isolated and purified, and leek is emerging as a functional food for strengthening the cranial nerve and for treatment and prevention.
이러한 부추를 이용해 종래에는 없었던 새로운 음료, 부추차 음료를 만들어 본다.Using these leeks, try to make a new drink, a leek tea drink, that was not previously available.
본 발명의 부추차 음료와 부추차 음료의 제조방법은 본 발명의 출원인이 출원한 <부추차 및 부추차의 제조방법>으로부터 제조한 부추차에 공지의 방법으로 제조한 음료로 이루어진다.The leek tea beverage and the leek tea manufacturing method of the present invention consist of a beverage prepared by a known method in the leek tea prepared from the <Leek tea and leek tea manufacturing method> filed by the applicant of the present invention.
부추차를 제조하기 위하여 상기한 <부추차 및 부추차의 제조방법>을 인용하면 아래와 같다.In order to manufacture leek tea, the above-mentioned <Leek tea and manufacturing method of leek tea> is cited as follows.
####
본 발명의 목적은 채엽하는 부추잎을 뿌리쪽과 가까운 비늘줄기는 포함하지 않고, 부추잎 맨끝으로부터 17cm 이내의 부분만을 딴 부추잎을 익힌 후, 말리는 단계에서 7분간 덖는 특별한 덖음과정의 조유공정을 거쳐, 풍부한 맛과 향을 갖는 부추차의 제조방법을 제공하는 것이다.It is an object of the present invention to prepare leek leaves, which do not include the scales close to the root, and to cook the leek leaves, which are only the part within 17 cm from the tip of the leek leaves, and then peel the leek leaves for 7 minutes in the drying step. It is to provide a method for producing leek tea having a rich taste and aroma.
부추(토종, 재래종)는 채엽시기에 따라 첫번째차(봄,3월), 두번째차(봄,4월), 세번째차(봄,5월), 네번째차(초여름,6월), 다섯번째차(가을,9월), 여섯번째차(가을,10월), 일곱번째차(초겨울11월)로 1년에 일곱번 수확할 수 있으며 겨울이 지나고 첫번째로 봄에 채엽한 부추차가 제일 풍부한 맛과 제일 풍부한 향을 갖고있다.Leeks (native, native) are the first tea (spring, March), the second tea (spring, April), the third tea (spring, May), the fourth tea (early summer, June), and the fifth tea according to the harvesting season. (Autumn, September), the sixth tea (autumn, October), and the seventh tea (early winter November) can be harvested seven times a year. It has the richest fragrance.
(1)잎을 따는 단계로서 본 발명에서는 먼저 채엽시기에 따라 채엽일 7일 전 노지 재배 하는 부추밭에 필요시 차광막을 설치하여 햇빛을 차단 조절한다. 채엽일 전전일에는 스프링쿨러등의 기기를 이용하여 깨끗한 정수된 물을 약한세기로 뿌려준다. 채엽일 당일에는 채엽하는 부추잎을 뿌리쪽과 가까운 비늘줄기는 포함하지 않고, 부추잎 맨끝으로부터 17cm이내의 부분만을 따서 흐르는 물에 깨끗히 씻어준 다음 항아리에 담는다.(1) In the step of picking leaves, in the present invention, depending on the leafing time, if necessary, a light-shielding film is installed in the leek field grown in the open field 7 days before the leafing day to block sunlight. On the day before the harvesting day, use a sprinkler or other device to spray clean, purified water at a low intensity. On the day of leaf harvesting, pick leek leaves within 17cm from the tip of the leek leaves, not including the scaly stems close to the root, wash them thoroughly under running water, and put them in a jar.
(2)익히는 단계로서 부추잎을 증기로 찌는 증열 공정을 수행한다. 아울러 볶거나 데치거나 전자레인지 사용 등의 방법으로도 생부추잎을 익힐수있다.(2) A steaming process of steaming leek leaves is performed as a cooking step. In addition, raw leek leaves can be cooked by frying, blanching, or using a microwave oven.
(3)말리는 단계로서 익힌 부추잎을 항아리에서 꺼내 7분간 덖는 특별한 조유공정을 수행한다. 그 다음 공지의 방법으로서, 찻잎을 살살 비비는 유념, 열풍건조로 적합한 상태를 만드는 중유, 침상형 모양을 잡는 정유, 보존상 품질의 변화를 막는 건조(수분함량 4%이내)의 공정을 순서대로 수행한다.(3) As the drying step, a special milking process is performed in which the cooked leek leaves are taken out of the jar and steamed for 7 minutes. Then, as a well-known method, the process of rubbing tea leaves gently, heavy oil that creates a suitable condition by hot air drying, essential oil that takes a needle shape, and drying (within 4% moisture content) to prevent quality change for preservation are performed in order do.
본 발명에서 부추잎 맨끝으로부터 17cm이내의 부분만을 따서 사용하는 것과 조유공정 중 7분 동안 덖는 특별한 덖음과정을 수행하는 것은 부추차 고유의 풍부한 새로운 맛과 풍부한 새로운 향을 향상시키기 때문이다.In the present invention, picking and using only the part within 17 cm from the tip of the leek leaves and performing a special roasting process of roasting for 7 minutes during the milking process improves the unique rich new taste and rich new flavor of leek tea.
본 발명에서 부추잎 전부를 사용한 부추차의 경우에는 그로부터 제조된 차의 맛이 약간 매우며, 말리는 단계 조유공정 중 7분 동안 덖는 특별한 덖음과정이 없는 부추차의 경우에는 그로부터 제조된 차의 맛이 약간 떫다. 또한 두 경우 모두 부추차 고유의 풍부한 맛과 향이 약하다.In the case of leek tea using all leek leaves in the present invention, the taste of the tea produced therefrom is slightly very good, and in the case of leek tea without a special roasting process for 7 minutes during the drying step milking process, the taste of the tea produced therefrom is a bit astringent Also, in both cases, the rich taste and aroma of leek tea are weak.
본 발명으로부터 제조된 부추차는 투명한 황금색으로서 자연스러우며 목 넘김이 부드럽다. 특히 부추차 고유의 풍부한 새로운 맛과 풍부한 새로운 향을 살짝 화하게 은은히 느낄수 있어서 좋다.Leek tea prepared from the present invention has a natural, transparent golden color and smooth throat. In particular, it is good because you can feel the rich new taste and rich new flavor of leek tea slightly and subtly.
####
상기의 방법으로 제조한 부추차에 공지의 방법으로 제조 한 음료로 종래에는 없었던 새로운 음료, 부추차 음료를 만들어 보았다.I tried to make a new drink, a leek tea drink, which was not previously available as a beverage manufactured by a known method on the leek tea prepared by the above method.
[실시예 1] 본 발명의 방법으로 제조한 부추차 탄산음료 1(부추차 사이다)[Example 1] Leek tea carbonated beverage 1 (leek tea cider) prepared by the method of the present invention
11월에 채엽한 부추를 부추잎 맨끝으로부터 17cm이내의 부분만을 따서 흐르는 물에 깨끗히 씻어준 다음 항아리에 담는다. 항아리에서 꺼낸 부추잎을 끓는 물에 30초 동안 데친 후, 7분 동안 덖는 특별한 덖음과정을 거친 다음 교반하는 조유공정을 마친다. 부추잎을 손을 사용하지 않고 1분간 유념한 후 중유, 정유, 건조하여 부추차를 제조하였다. 그 다음 상기의 방법으로 제조한 부추차(1.g)을 여과티컵에 넣고 뜨거운물(200ml)를 부은 다음 1분간 우려내어 식힌 부추차 우린물(50ml)에 공지의 방법으로 제조한 탄산음료 사이다(150ml)를 부어 부추차 탄산음료(부추차 사이다, 200ml)를 제조하였다.Pick the part of the leek, which was harvested in November, within 17cm from the tip of the leek, wash it thoroughly under running water, and put it in a jar. Blanch the leek leaves taken out of the jar for 30 seconds in boiling water, then go through a special roasting process of roasting for 7 minutes, and then complete the stirring process. Leek tea was prepared by keeping leek leaves in mind for 1 minute without using hands, then drying them with heavy oil, essential oil, and drying. Then, put the leek tea (1.g) prepared by the above method in a filtered tea cup, pour hot water (200ml), brew for 1 minute, and then add the chilled leek tea brewed water (50ml) to carbonated beverage cider prepared by a known method. (150ml) was poured to prepare a carbonated drink of leek tea (leek tea cider, 200ml).
[실시예 2] 본 발명의 방법으로 제조한 부추차 탄산음료 2(부추차 콜라)[Example 2] Leek tea carbonated beverage 2 (Cola Leek tea) prepared by the method of the present invention
상기의 방법으로 제조한 부추차(1.g)을 여과티컵에 넣고 뜨거운물(200ml)를 부은 다음 1분간 우려내어 식힌 부추차 우린물(50ml)에 공지의 방법으로 제조한 탄산음료 콜라(150ml)를 부어 부추차 탄산음료(부추차 콜라, 200ml)를 제조하였다.Chive tea (1.g) prepared by the above method is placed in a filtered tea cup, hot water (200ml) is poured in, then brewed for 1 minute and then chilled leek tea brewed water (50ml) is added to the carbonated beverage cola (150ml) prepared by a known method. ) was poured to prepare a carbonated drink of Leek tea (Cola Leek tea, 200ml).
[실험 예] 관능검사[Experimental example] Sensory test
구분 색 향 맛 Classification Color Flavor
실시예 1(부추차 사이다) 투명황금색 보통 약한매운맛 Example 1 (Leek Tea Cider) Transparent Golden Normal Mild Spicy
실시예 2(부추차 콜라) 흑색 보통 쓴맛 Example 2 (Leek Tea Cola) Black Normal Bitter
Claims (8)
공지의 방법으로 제조한 음료;
로 이루어진 부추 음료의 제조 방법leek or leek powder or leek extract;
beverages prepared by known methods;
A method for producing a leek drink consisting of
상기 부추를 익히는 단계;
상기 익힌 부추를 말리는 단계;
상기 단계로 제조한 부추차:
공지의 방법으로 제조한 음료;
로 이루어진 부추차 음료의 제조 방법.chives;
Cooking the leek;
drying the cooked leek;
Leek tea prepared in the above steps:
beverages prepared by known methods;
A method for producing a leek tea beverage consisting of.
상기 부추를 익히는 단계;
상기 익힌 부추를 말리는 단계;
상기 단계로 제조한 부추차:
이산화탄소;
공지의 방법으로 제조한 탄산음료;
로 이루어진 부추차 탄산음료의 제조 방법.chives;
Cooking the leek;
drying the cooked leek;
Leek tea prepared in the above steps:
carbon dioxide;
carbonated beverages prepared by a known method;
A method for producing a leek tea carbonated beverage comprising
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020200161790A KR20220073588A (en) | 2020-11-26 | 2020-11-26 | Leek Tea Drink and Manufacturing method of Leek Tea Drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020200161790A KR20220073588A (en) | 2020-11-26 | 2020-11-26 | Leek Tea Drink and Manufacturing method of Leek Tea Drink |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20220073588A true KR20220073588A (en) | 2022-06-03 |
Family
ID=81983111
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020200161790A KR20220073588A (en) | 2020-11-26 | 2020-11-26 | Leek Tea Drink and Manufacturing method of Leek Tea Drink |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20220073588A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100896700B1 (en) | 2007-01-04 | 2009-05-14 | 고려대학교 산학협력단 | A.tuberosum Rottl. extract having an activity of activating choline acetyltransferase in brain nerve cells |
| KR101055821B1 (en) | 2008-11-03 | 2011-08-09 | 주식회사 비앤에스 | Manufacturing method of green tea with excellent palatability |
-
2020
- 2020-11-26 KR KR1020200161790A patent/KR20220073588A/en unknown
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100896700B1 (en) | 2007-01-04 | 2009-05-14 | 고려대학교 산학협력단 | A.tuberosum Rottl. extract having an activity of activating choline acetyltransferase in brain nerve cells |
| KR101055821B1 (en) | 2008-11-03 | 2011-08-09 | 주식회사 비앤에스 | Manufacturing method of green tea with excellent palatability |
Non-Patent Citations (1)
| Title |
|---|
| 파워푸드 슈퍼푸드, 박명윤,이건순,박선주 저(著). |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101891966B1 (en) | native grass extract pickled radish and manufacturing method of the same | |
| KR101788463B1 (en) | coffee sauce and preparation method thereof | |
| CN101301018B (en) | Chinese chestnut tea and method of processing the same | |
| KR101845613B1 (en) | Moringa coffee soybean paste and preparation method thereof | |
| CN103892369A (en) | Green tea hot pot stock and preparation method thereof | |
| KR101079172B1 (en) | The manufacturing method of maturing jujube jenqua using bamboo case and maturing jujube jenqua by using the same | |
| KR102375920B1 (en) | Coffee using reed and manufacturing method of the same | |
| KR102121349B1 (en) | Blending Tea And Method of Manufacturing Thereof | |
| KR20220073588A (en) | Leek Tea Drink and Manufacturing method of Leek Tea Drink | |
| CN111657376B (en) | Citrus reticulata and Pu tea and processing method thereof | |
| KR20220071329A (en) | Powder made of Roasted Grains and Leek Tea and Manufacturing method of Powder made of Roasted Grains and Leek Tea | |
| KR20220070378A (en) | Leek green tea and Manufacturing method of leek green tea | |
| KR20220072133A (en) | Leek Tea Cookies and Manufacturing method of Leek Tea Cookies | |
| KR102042514B1 (en) | Ell ripening sauce and thereof ripening method | |
| KR20220075262A (en) | Leek Tea Cold-noodles and Manufacturing method of Leek Tea Cold-noodles | |
| KR20220071075A (en) | Brownrice Leek Tea and Manufacturing method of Brownrice Leek Tea | |
| KR100422966B1 (en) | A process for preparing beverage of honenia dulcis | |
| KR20220077021A (en) | Leek Tea Bread and Manufacturing method of Leek Tea Bread | |
| KR20220074656A (en) | Leek Pickle and Manufacturing method of Leek Pickle | |
| KR20210131815A (en) | Method for manufacturing braised pollack using powder sauce | |
| KR20220075175A (en) | Wine Leek Pickle and Manufacturing method of Wine Leek Pickle | |
| CN111000157A (en) | Baked dried beef pickled by bromelain and preparation method thereof | |
| KR20220070163A (en) | Leek tea and Manufacturing method of leek tea | |
| CN101326945A (en) | Jujube chestnut leaf tea | |
| KR20230164527A (en) | Onion Kimchi and Manufacturing method of Onion Kimchi |