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KR-20260063010-A - FERMENTATION TTEOK-TEA COMPRISING CHRYSANTHEMUMS, HYDRANGEAS, AND MULBERRY LEAVES, AND MANUFACTURING METHOD THEREOF

KR20260063010AKR 20260063010 AKR20260063010 AKR 20260063010AKR-20260063010-A

Abstract

The present invention relates to a fermented rice cake tea containing chrysanthemum, hydrangea, and mulberry leaves and a method for manufacturing the same. More specifically, the invention relates to a fermented rice cake tea containing chrysanthemum, hydrangea, and mulberry leaves and a method for manufacturing the same, wherein chrysanthemum tea water and chrysanthemum flowers are added to hydrangea and mulberry leaves that have been processed by boiling and rolling, thereby adding the aroma and flavor of chrysanthemum to the unique aroma and flavor of hydrangea and mulberry leaves, so that the final rice cake tea itself has an excellent aroma and flavor. Furthermore, in order to prevent the loss of the aroma and flavor of hydrangea, mulberry leaves, and chrysanthemum during the manufacturing process, processing steps such as boiling, rolling, and steam treatment are included, and a fermentation process is included so that the aroma and flavor of hydrangea, mulberry leaves, and chrysanthemum can blend harmoniously, thereby having the advantage of the final rice cake tea itself having an excellent aroma and flavor.

Inventors

  • 백문기
  • 백승화

Assignees

  • 합천생약가공 영농조합법인
  • 백문기
  • 백승화

Dates

Publication Date
20260507
Application Date
20241030

Claims (10)

  1. A material mixing step of preparing a primary mixture by cutting each of the hydrangea and mulberry leaves into pieces 2.5 to 3.5 cm in size and then mixing them; A blanching step for blanching the primary mixture prepared in the above material mixing step; A kneading step in which the primary mixture processed in the above blanching step is kneaded at room temperature; A chrysanthemum addition step of preparing a secondary mixture in the form of a dough by adding chrysanthemum tea water and chrysanthemum flowers to the primary mixture processed in the above kneading step and mixing them; A fermentation step of producing a fermented product by filling the secondary mixture prepared in the above chrysanthemum addition step into a mold and then fermenting it; A steam treatment step for steam treating the fermented product prepared in the above fermentation step by applying steam and heat; and A method for manufacturing fermented rice cake tea containing chrysanthemum, hydrangea, and mulberry leaves, characterized by including a drying step in which the fermented product steam-treated in the above steam treatment step is dried to produce fermented rice cake tea.
  2. In claim 1, In the above material mixing step, A method for producing fermented rice cake tea containing chrysanthemum, hydrangea, and mulberry leaves, characterized by preparing a primary mixture by mixing mulberry leaves in a ratio of 500 to 550 parts by weight to 100 parts by weight of hydrangea.
  3. In claim 1, In the above blanching step, A method for manufacturing fermented rice cake tea containing chrysanthemum, hydrangea, and mulberry leaves, characterized by processing a primary mixture by blanching it at a temperature of 180 to 200°C for 20 to 30 minutes.
  4. In claim 1, In the above mindfulness stage, A method for manufacturing fermented rice cake tea containing chrysanthemum, hydrangea, and mulberry leaves, characterized by kneading a primary mixture at room temperature for 15 to 20 minutes.
  5. In claim 1, In the above chrysanthemum addition step, A method for preparing fermented rice cake tea containing chrysanthemum, hydrangea, and mulberry leaves, characterized by preparing a secondary mixture by adding 0.8 to 1.2 parts by weight of chrysanthemum tea liquid and 3 to 7 parts by weight of chrysanthemum flowers to 100 parts by weight of a primary mixture and then mixing.
  6. In claim 5, The chrysanthemum tea used in the above chrysanthemum addition step is prepared by adding water maintained at a temperature of 95°C or higher in a ratio of 1,800 to 2,200 parts by weight to 100 parts by weight of chrysanthemum flowers and then steeping it. A method for manufacturing fermented rice cake tea containing chrysanthemum, hydrangea, and mulberry leaves, characterized in that the chrysanthemum flowers used in the above chrysanthemum addition step are cut into pieces 2.5 to 3.5 cm in size.
  7. In claim 1, In the above fermentation step, A method for producing fermented rice cake tea containing chrysanthemum, hydrangea, and mulberry leaves, characterized by fermenting a secondary mixture at a temperature of 35 to 45℃ for 3 to 5 hours to produce a fermented product.
  8. In claim 1, In the above steam treatment step, A method for producing fermented rice cake tea containing chrysanthemum, hydrangea, and mulberry leaves, characterized by heating for 8 to 12 minutes with steam supplied at a temperature of 100 to 120℃ using a pressure steamer.
  9. In claim 1, In the above drying step, A method for manufacturing fermented rice cake tea containing chrysanthemum, hydrangea, and mulberry leaves, characterized by first drying the fermented product in a hot air dryer at 45 to 55°C for 7 to 9 hours, and second drying it at a temperature of 55 to 65°C for 2 to 4 hours.
  10. Fermented rice cake tea containing chrysanthemum, hydrangea, and mulberry leaves, characterized by being manufactured by the method of any one of claims 1 to 9.

Description

Fermented Tteok-Tea Comprising Chrysanthemums, Hydrangeas, and Mulberry Leaves and Manufacturing Method Thereof The present invention relates to a fermented rice cake tea containing chrysanthemum, hydrangea, and mulberry leaves and a method for manufacturing the same. More specifically, the invention relates to a fermented rice cake tea containing chrysanthemum, hydrangea, and mulberry leaves and a method for manufacturing the same, wherein chrysanthemum tea water and chrysanthemum flowers are added to hydrangea and mulberry leaves that have been processed by boiling and rolling, thereby adding the aroma and flavor of chrysanthemum to the unique aroma and flavor of hydrangea and mulberry leaves, so that the final rice cake tea itself has an excellent aroma and flavor. Furthermore, in order to prevent the loss of the aroma and flavor of hydrangea, mulberry leaves, and chrysanthemum during the manufacturing process, processing steps such as boiling, rolling, and steam treatment are included, and a fermentation process is included so that the aroma and flavor of hydrangea, mulberry leaves, and chrysanthemum can blend harmoniously, thereby having the advantage of the final rice cake tea itself having an excellent aroma and flavor. Generally, Tteokcha refers to tea made by pounding cooked tea leaves into a shape resembling a rice cake. Tteokcha comes in a wide variety of sizes and shapes, including coin-shaped Doncha, moon-shaped Dancha, and Injeolmi-shaped Tteokcha. Tteokcha is manufactured in various ways as it changes according to the times and environment. For example, there is a method of making it like a cake by pounding raw tea leaves without steaming them, or a method of making tea leaves like a cake by drying withered tea leaves in the morning sunlight after the wilting stage, then roasting them in a high-temperature cauldron of about 300°C without steaming them to make raw tea, and then pounding them again to make it like a cake, or a method of making tteokcha by compressing tea leaves without grinding them after roasting them. Korean Registered Patent No. 10-1491520 discloses content regarding Tteokcha, a block tea provided in a specific form through a tea-making process in which tea leaves are steamed, pounded, and molded, as well as processes such as aging and fermentation. Additionally, Korean Registered Patent No. 10-1491088 discloses technology related to a method for manufacturing fermented Artemisia annua Tteokcha, which involves drying harvested Artemisia annua leaves, steaming them, decomposing the steamed Artemisia annua, adding Artemisia annua extract to the crushed Artemisia annua, kneading the mixture, molding Artemisia annua Tteokcha of a certain size using a mold, and then fermenting the molded Artemisia annua Tteokcha. As mentioned above, while various technologies for compressed tea are being developed alongside the development of tea culture, a compressed tea with excellent aroma and flavor has not been developed. This is achieved by adding chrysanthemum tea water and chrysanthemum flowers to processed hydrangea and mulberry leaves that have undergone blanching and rolling, thereby adding the aroma and flavor of chrysanthemums to the unique aroma and flavor of hydrangea and mulberry leaves. Additionally, to prevent the loss of the aroma and flavor of the ingredients during the manufacturing process, processing steps such as blanching, rolling, and steam treatment are included, but a fermentation process is also included to allow the aromas and flavors of the ingredients to blend harmoniously, thereby ensuring that the aroma and flavor of the ingredients are not lost. FIG. 1 is a flowchart showing the process steps of a method for manufacturing fermented rice cake tea containing chrysanthemum, hydrangea, and mulberry leaves according to one embodiment of the present invention. Hereinafter, embodiments of the present invention are described in detail so that those skilled in the art to which the invention pertains can easily implement it. The embodiments of the present invention are provided to more completely explain the present invention to those with average knowledge in the art. Accordingly, the embodiments of the present invention may be modified in various different forms, and the scope of the present invention is not limited to the embodiments described below. Throughout the specification of the present invention, when a part is described as including a certain component, this means that, unless specifically stated otherwise, it does not exclude other components but may include additional components. Throughout the specification of the present invention, when a step is described as being located “on” or “before” another step, this may include not only cases where a step is in a direct chronological relationship with another step, but also cases where there is an indirect chronological relationship in which the chronological order of the two steps may change, such as a mixing ste