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公开(公告)号：KR1020130091012A
公开(公告)日：2013-08-16
申请号：KR1020120012198
申请日：2012-02-07
Applicant: 동의대학교 산학협력단 , 재단법인경남한방약초연구소
Abstract: PURPOSE: A production method of partial fermented tea using autumn persimmon leaves is provided to offer improved color, taste, flavor, and other functional properties. CONSTITUTION: Cut autumn persimmon leaves are withered in a half-shaded pace for 2-3 hours. Boiling water is mixed with salt, and the autumn persimmon leaves are parboiled with the mixture. The parboiled autumn persimmon leaves are dried at 60-80°C for 2-3 hours for removing moisture. The dried autumn persimmon leaves are roasted at 140-180°C for 3-20 minutes. The roasted autumn persimmon leaves are rolled for 3-7 minutes every 2 hours for 3 times until juice comes out. The rolled autumn persimmon leaves are inserted into an autoclave at 30-50°C after packing in a wetted cloth, and the autumn persimmon leaves is sweltered for 1-3 hours. The sweltered autumn persimmon leaves are rolled for 3-7 minutes. The rolled autumn persimmon leaves are dried at 60-80°C for 3-4 hours, and finally dried at 70-90°C for 30 minutes. [Reference numerals] (AA) Collect tea leaves (Wilt); (BB) Lightly parboil; (CC) Firstly roll; (DD) Secondly roll; (EE) Thirdly roll; (FF) Lightly ferment; (GG) Fourthly roll; (HH) Dry
Abstract translation: 目的：提供使用秋季柿叶的部分发酵茶的生产方法，以提供改善的颜色，味道，风味和其他功能性质。 构成：削减柿子叶半衰期2-3小时。 沸腾的水与盐混合，秋天的柿叶与混合物混合。 将经煮沸的秋季柿叶在60-80℃下干燥2-3小时以除去水分。 将干燥的秋天柿叶在140-180℃下焙烧3-20分钟。 烤秋天柿子叶子每2小时滚3〜7分钟，直到果汁出来。 将卷起的秋天的柿子叶子在包装在湿布中之后在30-50℃下插入高压釜中，将秋天的柿叶卷起1-3小时。 卷曲的秋天的柿子叶子滚了3-7分钟。 将卷起的秋季柿叶在60-80℃下干燥3-4小时，最后在70-90℃下干燥30分钟。 （附图标记）（AA）收集茶叶（枯萎）; （BB） （CC）首先滚动; （DD）二次卷; （EE）第三卷; （FF）轻微发酵; （GG）第四卷; （HH）干
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公开(公告)号：KR101351641B1
公开(公告)日：2014-01-22
申请号：KR1020120012198
申请日：2012-02-07
Applicant: 동의대학교 산학협력단 , 재단법인경남한방약초연구소
Abstract: 본 발명은 가을 감잎을 이용한 부분발효차의 제조방법에 관한 것이다. 본 발명에 따른 방법으로 제조된 가을 감잎 부분발효차는 은은하고 풋풋한 꽃향이 있으며, 맛이 순하고 부드러우며, DPPH 라디칼 소거 활성이 높게 나타나 항산화 효과가 우수하다.
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