Search

KR-102959509-B1 - Method for preparing a tea bag composition containing ginkgo leaves

KR102959509B1KR 102959509 B1KR102959509 B1KR 102959509B1KR-102959509-B1

Abstract

The present invention relates to a method for manufacturing a tea bag composition containing ginkgo leaves, which is produced through a special fermentation process to enhance a unique flavor, and includes the leaves of a ginkgo tree, a native Korean species that grows naturally in Ginkgo Village, Janghyeon-ri, Cheongna-myeon, Boryeong-si, Chungcheongnam-do, mulberry leaf powder, and stevia.

Inventors

  • 김청한

Assignees

  • 농업회사법인징코바이오 주식회사

Dates

Publication Date
20260508
Application Date
20240607
Priority Date
20240425

Claims (7)

  1. A step of harvesting leaves of a native ginkgo tree, specifically young light green ginkgo leaves, and first drying them in a dryer at 70 to 80°C for 1 to 10 hours, then secondarily drying the first-dried ginkgo leaves in a shade at 50 to 60°C for 5 to 15 hours so that the moisture content of the ginkgo leaves is within 15%, and filling the secondarily dried ginkgo leaves into a sealed container and storing them in a low-temperature aging storage facility for 1 to 2 weeks; A step of preparing a ginkgo tea bag composition by taking secondary dried ginkgo leaves out of a sealed container in the above-mentioned low-temperature aging storage room and grinding them to have a particle size of 100 to 300 mesh to produce ginkgo leaf powder, adding 97 to 98 wt% of the ground ginkgo leaf powder, 0.1 to 1 wt% of stevia, and 1 to 2 wt% of ginkgo powder obtained by peeling the pericarp of ginkgo fruit, freezing it in a freezer at -18 ℃ for 5 to 8 hours, freeze-drying it using a freeze-dryer at -55 ℃ for 48 hours, and grinding the dried pericarp to 40 to 300 mesh through a grinder, and then roasting and stirring at 100 to 300 ℃ for 1 to 3 hours; A method for preparing a tea bag composition containing ginkgo leaves, characterized by including the step of packaging the above ginkgo tea bag composition in tea bag packaging in units of 10 g.
  2. A step of harvesting leaves of a native ginkgo tree, specifically young light green ginkgo leaves, and first drying them in a dryer at 70 to 80°C for 1 to 10 hours, then secondarily drying the first-dried ginkgo leaves in a shade at 50 to 60°C for 5 to 15 hours so that the moisture content of the ginkgo leaves is within 15%, and filling the secondarily dried ginkgo leaves into a sealed container and storing them in a low-temperature aging storage facility for 1 to 2 weeks; A step of preparing a mulberry leaf-ginkgo blending tea bag composition by taking secondary dried ginkgo leaves out of a sealed container in the above-mentioned low-temperature aging storage room and grinding them to have a mesh size of 100 to 300 to produce ginkgo leaf powder, adding 83 to 87 wt% of the ground ginkgo leaf powder, 10 to 15 wt% of mulberry leaf powder, 0.1 to 1 wt% of stevia, and the pulp obtained by peeling the pericarp of ginkgo fruit, freezing it in a freezer at -18 ℃ for 5 to 8 hours, then freeze-drying it using a freeze-dryer at -55 ℃ for 48 hours, and then adding 1 to 2 wt% of the dried pulp ground to a mesh size of 40 to 300 through a grinder into a heating pot, and roasting and stirring at 100 to 300 ℃ for 1 to 3 hours; A method for preparing a tea bag composition containing ginkgo leaves, characterized by including the step of packaging the above mulberry leaf ginkgo blending tea bag composition in 10 g units in a tea bag packaging.
  3. delete
  4. A step of harvesting leaves of a native ginkgo tree, specifically young light green ginkgo leaves, and first drying them in a dryer at 70 to 80°C for 1 to 10 hours, then secondarily drying the first-dried ginkgo leaves in a shade at 50 to 60°C for 5 to 15 hours so that the moisture content of the ginkgo leaves is within 15%, and filling the secondarily dried ginkgo leaves into a sealed container and storing them in a low-temperature aging storage facility for 1 to 2 weeks; A step of preparing a mulberry leaf-ginkgo blending tea bag composition by taking secondary dried ginkgo leaves out of a sealed container in the above-mentioned low-temperature aging storage room and grinding them to have a particle size of 100 to 300 to produce ginkgo leaf powder, adding 83 to 87 wt% of the ground ginkgo leaf powder and washed mulberry leaves, drying them in the shade for 2 to 5 hours and then hot-air drying them using a hot-air dryer at 50 to 60°C for 48 to 60 hours to produce dried mulberry leaves, adding 10 to 15 wt% of the mulberry leaf powder ground to have a particle size of 100 to 300 mesh, 0.1 to 1 wt% of stevia, and 1 to 2 wt% of ginkgo powder to a heating pot, and roasting and stirring at 100 to 300°C for 1 to 3 hours; A method for preparing a tea bag composition containing ginkgo leaves, characterized by including the step of packaging the above mulberry leaf ginkgo blending tea bag composition in 10 g units in a tea bag packaging.
  5. Leaves of native ginkgo trees are harvested, specifically young, light green leaves, and subjected to a first drying process using a dryer at 70–80°C for 1–10 hours until the moisture content reaches 10–20%. Subsequently, the ginkgo leaves with a moisture content of 10–20% are steamed at 80–100°C for 5–7 minutes. Then, 0.5–1 wt% of Bacillus subtilis is inoculated into 99–99.5 wt% of the steamed ginkgo leaves and fermented at 37–38°C for 2–3 days to produce fermented ginkgo leaves. Afterward, the fermented ginkgo leaves are roasted at 110–130°C for 3–10 minutes, followed by drying at 60–80°C for 30–40 minutes. The roasted fermented ginkgo leaves are then filled into a sealed container and stored in a low-temperature aging storage facility. ~ stored for 2 weeks, and the roasted fermented ginkgo leaves stored in the above-mentioned low-temperature aging storage are ground to have a particle size of 100 to 300 mesh to produce fermented ginkgo leaf powder; and A method for preparing a tea bag composition containing ginkgo leaves, characterized by adding 10 to 15 wt% of fermented mulberry leaf powder, 0.1 to 1 wt% of stevia, and 1 to 2 wt% of ginkgo powder to 83 to 87 wt% of the above-mentioned ground fermented ginkgo leaf powder in a heating pot, and then roasting and stirring at 100 to 300 ℃ for 1 to 3 hours to prepare a mulberry leaf and ginkgo fermentation blended tea bag composition.
  6. In claim 5, Fermented mulberry leaf powder is produced by washing harvested mulberry leaves under running water, cutting the leaves into 2 to 3 cm pieces, hot-air drying them at 100 to 230 ℃ for 17 to 30 minutes, and then cooling them to produce mulberry leaves with a moisture content of 6.5% or less; then steaming the mulberry leaves with a moisture content of 6.5% or less using a steamer for 1 to 2 hours, and finally releasing the trapped steam for 10 to 20 seconds with the lid open to produce blanched mulberry leaves. After cooling the above-mentioned blanched mulberry leaves, the cooled mulberry leaves are rubbed for 20 to 40 minutes to produce mulberry leaves with fine abrasions formed on the surface of the leaves. A method for preparing a tea bag composition containing ginkgo leaves, characterized by naturally fermenting the mulberry leaves with fine wounds formed thereon in a steamer at 30 to 50 ℃ for 6 to 10 hours, roasting the fermented mulberry leaves at 10 to 230 ℃ for 50 to 60 minutes to produce fermented roasted mulberry leaves, and grinding the fermented roasted mulberry leaves to have a particle size of 100 to 300 mesh.
  7. Leaves of native ginkgo trees are harvested, specifically young, light green leaves, and subjected to a first drying process using a dryer at 70–80°C for 1–10 hours until the moisture content reaches 10–20%. The ginkgo leaves with a moisture content of 10–20% are then steamed at 80–100°C for 5–7 minutes. 0.5–1 wt% of Bacillus subtilis is inoculated into 99–99.5 wt% of the steamed ginkgo leaves, and fermented at 37–38°C for 2–3 days to produce fermented ginkgo leaves. The fermented ginkgo leaves are then roasted at 110–130°C for 3–10 minutes, followed by drying at 60–80°C for 30–40 minutes. The roasted fermented ginkgo leaves are then filled into sealed containers and stored in a low-temperature aging storage facility for 1– Fermented ginkgo leaf powder prepared by storing for two weeks and grinding the roasted fermented ginkgo leaves stored in the above-mentioned low-temperature aging storage facility to have a particle size of 100 to 300 mesh; After washing harvested mulberry leaves under running water and cutting them into 2 to 3 cm pieces, they are hot-air dried at 100 to 230°C for 17 to 30 minutes, then cooled to produce mulberry leaves with a moisture content of 6.5% or less; then the mulberry leaves with a moisture content of 6.5% or less are steamed using a steamer for 1 to 2 hours, and then the trapped steam is released for 10 to 20 seconds with the lid open to produce mulberry leaves that have been blanched. After cooling the above-mentioned blanched mulberry leaves, the cooled mulberry leaves are rubbed for 20 to 40 minutes to produce mulberry leaves with fine abrasions formed on the surface of the leaves. A fermented mulberry leaf powder prepared by naturally fermenting the above-mentioned mulberry leaves with fine wounds in a steamer at 30 to 50 ℃ for 6 to 10 hours, then roasting the fermented mulberry leaves at 10 to 230 ℃ for 50 to 60 minutes to produce fermented roasted mulberry leaves, and grinding the fermented roasted mulberry leaves to have a particle size of 100 to 300 mesh; 83 to 87 wt% of the above-prepared fermented ginkgo leaf powder, 10 to 15 wt% of fermented mulberry leaf powder, 0.1 to 1 wt% of stevia, and 1 to 2 wt% of ginkgo powder are added to a heating pot, and then roasted and stirred at 100 to 300 ℃ for 1 to 3 hours to prepare a mulberry leaf and ginkgo fermented blending tea bag composition. A method for preparing a tea bag composition containing ginkgo leaves, characterized by packaging the above-mentioned mulberry leaf and ginkgo fermented blending tea bag composition in tea bag packaging in units of 10 g.

Description

Method for preparing a tea bag composition containing ginkgo leaves The present invention relates to a method for manufacturing a tea bag composition containing ginkgo leaves, provided as tea for tea bags by drying and roasting the leaves of the ginkgo tree, a native species of Korea. The present invention relates to a method for manufacturing a tea bag composition containing ginkgo leaves provided by fermenting the leaves of a ginkgo tree, a native Korean species, and mulberry leaves. The ginkgo tree is a deciduous tree belonging to the gymnosperms, which first appeared during the Permian period of the Paleozoic era 280 million years ago and has continued to exist to this day. Although the ginkgo tree is an internationally endangered species listed as 'Endangered (EN)' on the International Union for Conservation of Nature (IUCN) Red List, it is still widely distributed in East Asia, including China, Korea, and Japan, and its leaves and fruits have been used as medicinal ingredients in traditional Korean medicine since ancient times. With the isolation of ginkgolide from the ginkgo tree in 1932, the leaves and fruits of the ginkgo tree began to be utilized in modern medicine. Ginkgo leaf extract contains a wide variety of terpenes and flavonoids, which basically have an effect of inhibiting platelet aggregation, and are recognized for a wide range of pharmacological activities such as neuroprotection, antioxidant, anti-inflammatory, anti-ischemic, and cardiovascular protection. Korean ginkgo leaves are known to have particularly excellent pharmacological effects, and in 1981, the German pharmaceutical company Schwabe made a huge profit from a component called 'ginkgo peptide glycoside,' which is extracted only from the leaves of native Korean ginkgo trees. However, not all ginkgo trees have such pharmacological effects. For example, some ginkgo leaves from Jeju Island and the East Coast do not contain active ingredients. The native Korean ginkgo tree with the aforementioned medicinal effects is the one that grows naturally mainly in the Boryeong region (Ginkgo Village, Janghyeon-ri, Cheongna-myeon). Compared to improved varieties from Japan or ginkgo trees from China, it is characterized by having small, dense, and chewy ginkgo fruits. Meanwhile, as modern dietary patterns become Westernized, the consumption of oils and fats increases, which is becoming a cause of circulatory diseases such as arteriosclerosis, hypertension, myocardial infarction, and stroke. Hypercholesterolemia, a major cause of these circulatory diseases, can be alleviated by strengthening the activity of antioxidant enzymes in the body to inhibit the production of lipid peroxides or to facilitate their elimination. Ginkgo leaves are a food ingredient with powerful antioxidant properties, and as mentioned above, the leaves of the native Korean ginkgo tree have long been known for their excellent medicinal effects. However, despite the excellent pharmacological effects mentioned above, many farmers are facing difficulties today as Korea's native traditional ginkgo tree is being pushed out by cheaper Chinese and Japanese improved varieties. Accordingly, the present invention has developed a tea bag based on the leaves of a native Korean ginkgo tree so that the general public can easily consume ginkgo leaves in their daily lives. Best form for carrying out the invention A step of harvesting leaves of a native ginkgo tree, specifically young light green ginkgo leaves, and first drying them in a dryer at 70 to 80°C for 1 to 10 hours, then secondarily drying the first-dried ginkgo leaves in a shade at 50 to 60°C for 5 to 15 hours so that the moisture content of the ginkgo leaves is within 15%, and filling the secondarily dried ginkgo leaves into a sealed container and storing them in a low-temperature aging storage facility for 1 to 2 weeks; A step of preparing ginkgo leaf powder by removing secondary dried ginkgo leaves from a sealed container in the above-mentioned low-temperature aging storage room and grinding them to have a particle size of 100 to 300 mesh, and then preparing a ginkgo tea bag composition by adding 97 to 98 wt% of the ground ginkgo leaf powder, 0.1 to 1 wt% of stevia, and 1 to 2 wt% of the ginkgo powder to a heating pot and roasting and stirring at 100 to 300 ℃ for 1 to 3 hours; A method for preparing a tea bag composition containing ginkgo leaves, characterized by including the step of packaging the above ginkgo tea bag composition in 10g units in a tea bag packaging. Form for carrying out the invention Below, we examine the specific details of a method for manufacturing a tea bag composition containing ginkgo leaves. First, the term "native ginkgo tree" mentioned in this invention refers exclusively to the native Korean ginkgo tree that grows naturally in Eunhaeng Village, Janghyeon-ri, Cheongna-myeon, Boryeong-si, Chungcheongnam-do. In addition, all ginkgo by-products mentioned in the present invention, including "native