KR-20260062375-A - Method of manufacturing watermelon roasting blending tea and baby watermelon roasting blending tea prepared thereby

KR20260062375AKR 20260062375 AKR20260062375 AKR 20260062375AKR-20260062375-A

Abstract

The present invention provides a method for manufacturing a roasted blended tea of baby watermelon, comprising the steps of: preparing a plurality of dried raw materials including baby watermelon; roasting the dried raw materials under a temperature condition of 200 to 250°C to prepare roasted dried raw materials; grinding the roasted dried raw materials to prepare roasted raw material powder; and blending the different roasted raw material powders. The invention also provides a roasted blended tea of baby watermelon manufactured thereby.

Inventors

김지용

Assignees

농업회사법인 주식회사 그린로드

Dates

Publication Date: 20260507
Application Date: 20241029

Claims (9)

A step of preparing multiple dried raw materials including baby watermelons; A roasting step of preparing a roasted dried raw material by roasting the above dried raw material under temperature conditions of 200 to 275℃; A grinding step of grinding the above-mentioned roasted raw material to prepare roasted raw material powder; A blending step comprising combining different raw material roasting powders, Method for preparing roasted baby watermelon blended tea.
In paragraph 1, A method for manufacturing roasted blended tea of baby watermelon, characterized in that the above-mentioned dried raw material includes, in addition to dried baby watermelon, dried young pods, dried tangerine peels, and dried hibiscus petals.
In paragraph 1, A method for manufacturing a roasted watermelon blending tea, characterized in that the roasting in the above roasting step is performed by far-infrared radiant heat.
In paragraph 1, The roasting step above involves subdividing at least one of the original dried materials into smaller portions, A first roasting step of roasting a portion of the divided dried raw material at a first roasting temperature; and It includes a second roasting step of roasting the remainder at a second roasting temperature different from the first roasting temperature, and A method for manufacturing a baby watermelon roasting blending tea, characterized in that the dried raw material, which is divided and roasted in the first and second roasting steps, is mixed and ground in the grinding step.
In paragraph 1, The roasting step above comprises at least one of the dried raw materials. A first roasting step of roasting at a third roasting temperature; and After cooling the dried raw material that has completed the above first roasting step, A method for manufacturing a roasted watermelon blending tea, characterized by including a second roasting step of roasting at a fourth roasting temperature different from the third roasting temperature.
In paragraph 2, The above roasting step is, A method for manufacturing a roasted watermelon blend tea characterized by including an isothermal section where the roasting temperature is constant and a heating section where the temperature changes.
Manufactured by the method of paragraph 1, Baby watermelon roasting powder 40 to 60 weight%; 30 to 50 weight% of roasted young pod powder; 3 to 8 weight% of roasted tangerine peel powder; 3 to 8 weight% of roasted hibiscus flower petal powder; and Baby Watermelon Roasted Blending Tea.
In paragraph 8, Baby watermelon roasting blending tea characterized by each of the above roasting powders being mixed and filled inside a tea bag.
In paragraph 8, Baby watermelon roasting blending tea characterized by the above-mentioned mixed powder being filled in a tea bag at a density of 1.0 to 1.5 g/1 tea bag.

Description

Method of manufacturing watermelon roasting blending tea and baby watermelon roasting blending tea prepared thereby The present invention relates to a technology in the field of plant infusion tea production, specifically to a novel plant tea manufacturing technology that applies a pretreatment and blending technology to raw materials including baby watermelon, which is an immature watermelon. According to 2016 data from Statistics Korea, the annual production of watermelons reached 635,000 tons, and watermelons are among the top five fruits consumed domestically, along with apples, grapes, tangerines, and peaches. Typically, after the summer watermelon season ends, melons are brought in as the follow-up crop in preparation for Chuseok. For watermelon farms, vine thinning (fruit thinning) is known as an essential cultivation method for producing marketable watermelons (large, mature watermelons). However, this process generates over 30,000 tons of small watermelons, and based on these statistics, it is estimated that an average of 2 tons of small watermelon waste is produced per domestic farm. The disposal process generates secondary labor, and due to the characteristics of small watermelons, composting is difficult, leading to environmental pollution caused by foul odors. Consequently, the issue of small watermelon disposal has become a major concern for watermelon farmers. To date, watermelon farmers lack effective measures regarding the disposal of baby watermelons, and there are no cases in domestic or international industries where baby watermelons have been utilized to transform into new food ingredients, thereby resolving fundamental problems. Therefore, there is an urgent need for technology to collect and utilize baby watermelons as an alternative to the problem of disposal, and it is critical to explore ways to resolve current issues facing farms and simultaneously create new added value through such technology. Meanwhile, the roasting process is primarily used to turn green coffee beans into coffee beverages, and the flavor and other characteristics of the beans change during the roasting process. To expand on this, the roasting process is a process of physically or chemically altering the cellular structure of plants by heating them to high temperatures. However, as mentioned above, the application of roasting is currently limited mainly to green coffee beans, and in order to expand the utilization of discarded plants such as baby watermelons in the future, roasting technology for various plants should be researched from multiple angles. FIG. 1 is a flowchart illustrating a method for manufacturing a baby watermelon roasting blend tea according to one embodiment of the present invention. Figure 2 is a graph showing various temperature profiles (isothermal, descending, and ascending) during the roasting stage. Figure 3 is a graph showing various temperature profiles (including isothermal and heating sections) during the roasting stage. FIG. 4 is a flowchart illustrating a method for manufacturing a roasted watermelon blended tea according to another embodiment of the present invention. FIG. 5 is a flowchart illustrating a method for manufacturing a baby watermelon roasting blend tea according to another embodiment of the present invention. Figure 6 is a graph showing the HLPC analysis results for baby watermelon. Figure 7 is a graph showing the results of measuring the serum sodium and chloride ion concentrations of the baby watermelon extract diet group and comparing them with the control groups. Hereinafter, a method for manufacturing a roasted watermelon blended tea according to an embodiment of the present invention will be described in detail with reference to the attached drawings. In parallel with the description of the manufacturing method, the roasted watermelon blended tea manufactured will also be described in detail. The following descriptions are exemplary descriptions intended to embody and explain the technical concept of the present invention, and the technical concept of the present invention is not limited by the following descriptions. The technical concept of the present invention can be interpreted and limited only by the claims set forth below. FIG. 1 is a flowchart illustrating a method for manufacturing a baby watermelon roasting blend tea according to one embodiment of the present invention. The method for manufacturing a baby watermelon roasting blend tea (S100) according to the present embodiment includes a raw material drying preparation step (S110), a roasting step (S120), a grinding step (S130), a blending step (S140), and a packaging step (S150). The raw material drying preparation step (S110) is a step of drying the obtained plants for the manufacture of tea. In this embodiment, to prepare dried raw materials, watermelon, young pods of citrus fruit, tangerine peel, and hibiscus flower petals are obtained, and dried raw materials are prepared. Each of the above plan