公开(公告)号：KR1020100058782A

公开(公告)日：2010-06-04

申请号：KR1020080117317

申请日：2008-11-25

Applicant: 한국식품연구원 ,  완주군

Inventor： 김성수 ,  한찬규 ,  최상윤 ,  양지원 ,  박주헌

IPC: A23F3/08 ,  A23F3/06

Abstract: PURPOSE: A method for preparing semi-fermented tea comprising persimmon leaf is provided to obtain excellent taste properties, to use pharmacological activities of the persimmon leaf, and to contribute to the increase the income of farmers. CONSTITUTION: A method for preparing semi-fermented tea comprising persimmon leaf comprises the following steps: drying the persimmon leaves; roasting the dried persimmon leaves; rolling the roasted persimmon leaves for 5 ~ 10 minutes until juice is generated; drying the rolled persimmon leaves at 90 ~ 110°C for 5 ~ 15 minutes using hot air; wilting the dried persimmon leaves at 23 ~ 28°C for 1 ~ 5 hours; roasting the wilted persimmon leaves at 180 ~ 220°C for 1 ~ 5 minutes three times and drying the persimmon leaves at 70 ~ 100°C for 80 ~ 100 minutes; and drying the persimmon leaves at 180 ~ 220°C in the sun.

Abstract translation: 目的：提供一种包含柿子叶的半发酵茶的制备方法，以获得优异的味道特性，使用柿叶的药理活性，有助于增加农民收入。 构成：制备包含柿子的半发酵茶的方法包括以下步骤：干燥柿子叶; 烘干干柿子叶; 烘烤柿子叶5〜10分钟，直至产生果汁; 使用热风将干燥的柿子叶在90〜110℃下干燥5〜15分钟; 在23〜28℃下干燥柿子叶1〜5小时; 在180〜220℃下烘烤柿子叶1〜5分钟3次，将柿子叶在70〜100℃下干燥80〜100分钟; 并在阳光下在180〜220℃下干燥柿子叶。