Search

KR-102965253-B1 - METHOD OF MAKING TEA USING GINKGO

KR102965253B1KR 102965253 B1KR102965253 B1KR 102965253B1KR-102965253-B1

Abstract

The present invention relates to a method for manufacturing tea using ginkgo nuts, comprising the steps of: washing ginkgo nuts; drying washed ginkgo nuts; crushing dried ginkgo nuts; introducing crushed ginkgo nut powder into a chamber and roasting it; packaging roasted ginkgo nut powder into a tea bag; and bottling the tea bag; wherein, in the roasting step, the ginkgo nut powder in the chamber is mixed by a mixing unit, thereby increasing the mixing ratio between the ginkgo nut powders so that the heat source can be evenly transferred between the powders during roasting, and thus significantly improving roasting efficiency.

Inventors

  • 이을숙

Dates

Publication Date
20260513
Application Date
20230106

Claims (7)

  1. Steps for washing the bank; Step of drying washed ginkgo nuts; Step of crushing dry ginkgo nuts; Step of putting crushed ginkgo powder into chamber (1) and roasting; Step of packaging roasted ginkgo powder into tea bags; and The step of bottling the above tea bag; is included, In the above roasting step, roasting is performed in the order of 20 minutes at 110℃, 15 minutes at 140℃, and 5 minutes at 175℃, In the above roasting step, the ginkgo powder in the chamber (1) is mixed by a mixing unit (U), and The mixing unit (U) comprises a cylindrical post (10) erected and fixed in the central area within the chamber (1), a housing (20) rotatably coupled to the post (10), two or more mixing rods (30) radially connected to the housing (20) and having a mixing head (31) at one end, a reciprocating driving means (40) for moving each mixing rod (30) forward and backward, a rotational driving means (50) for rotating the housing (20), a sub-housing (60) extending downward from the lower surface of the housing (20) and surrounding the post (10), and two or more sub-mixing rods (70) integrally connected to the sub-housing (60) and arranged radially when viewed from above. The above-mentioned forward and backward driving means (40) comprises a peanut-shaped guide (41) fixedly coupled to the middle portion of the post (10), an internal space (42) formed to surround the guide (41) inside the housing (20), two or more receiving portions (43) formed to penetrate inwardly and outwardly into the housing (20) so as to be connected to the space (42) of the housing (20) and into which each mixing rod (30) is inserted, a roller (44) rotatably provided at one end of each mixing rod (30) and contacting the outer surface of the guide (41), a flange (45) formed to expand along the outer surface area located in the receiving portion (43) on each mixing rod (30), a recess (46) formed to be recessed along the inner surface area of each receiving portion (43) so as to be inserted into the flange (45) and having a width greater than the travel distance of the flange (45), and each It is composed of an elastic spring (47) fitted onto the mixing rod (30), with one end supported by the flange (45) and the other end supported by the outer inner wall of the recess (46), so that when the housing (20) rotates, the mixing rod (30) moves back and forth through the displacement of the roller (44) which rotates along the guide (41). Each of the above mixing rods (30) is composed of first and second powder rods (30A, 30B), and The first and second powder rods (30A, 30B) are mutually male and female coupled so that the second powder rod (30B) rotates, and The above-described moving drive means (40) further comprises a hemispherical slider (48) formed to protrude in an end area surrounding the second powder rod (30B) in each receiving portion (43), and a guideline (49) formed to be recessed in a spiral shape along the outer surface of the second powder rod (30B) into which the slider (48) is inserted, so that when the housing (20) rotates, the second powder rod (30B) of each mixing rod (30) is configured to rotate through the slider (48) and the guideline (49), thereby forming a method for manufacturing tea using a ginkgo.
  2. In Article 1, In the washing step above, the ginkgo nuts including the outer shell are washed using steam for 10 minutes, and A method for manufacturing tea using ginkgo nuts, characterized by naturally drying for 48 hours in the drying step above.
  3. delete
  4. delete
  5. delete
  6. delete
  7. delete

Description

Method of making tea using ginkgo The present invention relates to a method for manufacturing tea, and more specifically, to a method for manufacturing tea using ginkgo as the main ingredient. The ginkgo biloba is a deciduous tree known to be the oldest tree on Earth. It grows up to a height of about 60 meters, and its leaves are fan-shaped with veins. The fruit of the ginkgo tree has long been used in traditional Korean medicine as a remedy for coughs, expectoration, asthma, and skin diseases. Technologies related to tea made using the fruit or leaves of such ginkgo include: Korean Patent Publication No. 10-1993-0016024 (published on August 26, 1993; hereinafter referred to as 'Document 1') presents a "method for manufacturing tea." Literature 1 describes a method for manufacturing tea using rice or brown rice as the main ingredient, by mixing a primary raw material, prepared by adding 4.5-5.5% sugar, 4.5-5.5% corn syrup, and 4.5-5.5% minced ginger to 45-60% of rice roasted at a low temperature of about 50℃ and completely drying them, with a secondary raw material, prepared by roasting 9.5-10.5% chestnuts, 9.5-10.5% ginkgo nuts, 9.5-10.5% sweet potatoes, and 4.4-5.5% peanuts that are finely ground to a certain size, and grinding the mixture into a powder state. As another technology, Korean Patent Registration No. 10-0513757 (registered September 1, 2005, hereinafter referred to as 'Literature 2') “Mixed tea containing ginkgo leaves as the main ingredient” is disclosed, Literature 2 describes a method of preparing an infusion tea by selecting fresh ginkgo leaves, steaming and rolling them, then drying, grinding, and far-infrared roasting treatment, or preparing a powder tea by grinding them into a fine powder using a ball mill. Furthermore, it describes a mixed tea with improved palatability and efficacy by combining ginkgo leaves with one or more raw materials selected from the group consisting of far-infrared roasted green tea, hawthorn, astragalus, buckwheat, Salvia miltiorrhiza, and Polygonum multiflorum. Another technology is presented in Korean Patent Registration No. 10-0638353 (registered on October 18, 2006, hereinafter referred to as 'Literature 3'), "Method for manufacturing ginkgo leaf tea." Literature 3 describes a method for manufacturing ginkgo leaf tea that includes the steps of steaming green ginkgo leaves with steam at 100°C for 1 to 2 hours; drying the steamed ginkgo leaves from the above step in the shade until the moisture content reaches 5 to 15%; and placing the dried ginkgo leaves from the above step into a pot and roasting them until no more smoke is produced, followed by roasting them again for 2 to 15 minutes. Through a high-temperature, high-humidity treatment process of steaming the ginkgo leaves with steam at 100°C for more than 1 hour, the characteristic fishy smell and bitter taste of ginkgo leaves are completely removed, and instead, the leaves acquire a savory and deep flavor. Therefore, unlike conventional ginkgo leaf tea which has been used only in a limited way as a medicinal tea, this method allows many people to enjoy drinking it and can be widely used as a health tea for middle-aged and elderly people. FIG. 1 is a step-by-step block diagram showing a method for manufacturing tea using ginkgo nuts according to the present invention. FIG. 2 is a front view showing a mixing unit, FIG. 3 is an enlarged front cross-sectional view of a part of FIG. 2, FIG. 4 is an enlarged planar cross-sectional view of a part of FIG. 2, FIGS. 5 to 7 are operational state configuration diagrams for showing the reciprocating movement of a mixing rod by a reciprocating driving means and a rotary driving means, FIG. 8 is a partial planar cross-sectional diagram to show the slider and guideline of the forward/backward driving means, FIG. 9 is an operating state configuration diagram for showing the rotational movement of a mixing rod through a slider and a guideline of a forward/backward driving means. Preferred embodiments of the present invention will be described in detail below with reference to the attached drawings. Prior to this, terms and words used in this specification and claims should not be interpreted as being limited to their ordinary or dictionary meanings, but should be interpreted in a meaning and concept consistent with the technical spirit of the invention, based on the principle that the inventor can appropriately define the concept of the terms to best describe his invention. Accordingly, the embodiments described in this specification and the configurations illustrated in the drawings are merely one preferred embodiment of the invention and do not represent all of the technical spirit of the invention; therefore, it should be understood that various equivalents and modifications capable of replacing them may exist at the time of filing this application. As illustrated in FIGS. 1 to 9, the method for manufacturing tea using ginkgo nuts according to the present invention i