Manufacturing method of blending tea of citrus peel and dried banana including medicinal herbal extract

Abstract

The present invention relates to a method for preparing a blended tea of ​​tangerine peel and dried banana containing medicinal plant extracts, comprising the steps of: preparing a hot water extract by hot water extracting Polygala tenuifolia, longan fruit, and Acorus calamus; preparing a dried tangerine peel by separating, cutting, drying, and grinding one or more peels of tangerine, citrus fruit, citrus fruit, citron, and lemon; immersing the dried tangerine peel in the hot water extract to add the components of the hot water extract to the dried tangerine peel; preparing a dried banana by separating the peel of an unripe banana, cutting the pulp, drying, and grinding; and mixing the dried tangerine peel to which the components of the hot water extract have been added with the dried banana.

Description

Technology Field

[0001] The present invention relates to a method for preparing a blended tea of ​​tangerine peel and dried banana containing a medicinal plant extract. Background Technology

[0002] Citrus is a perennial evergreen plant belonging to the genus Citrus of the family Rutaceae. Horticulturally, it is divided into early, mid-season, and late-season varieties, or into Satsuma mandarins and miscellaneous mandarins. In terms of names, citrus fruits are referred to as Gyul, Gamgyul, Milgam, and Orange.

[0003] Citrus fruits have a high content of organic acids such as citric acid, succinic acid, and malic acid, and have a balance of sweetness and sourness. They contain large amounts of vitamin C, carotenoids, and dietary fiber, as well as large amounts of functional pharmacological components such as antioxidant and anti-aging flavonoid compounds. As a fruit that is easy to juice, it has suitable qualities for developing processed products.

[0004] As mentioned above, citrus fruits, which are rich in useful components, are typically used mainly for their juice or pulp, while the remaining citrus peel is usually disposed of or used for animal feed or the production of organic compost.

[0005] Jinpi refers to the dried peel of the Jingyul fruit, which has been used as an essential medicinal herb in Korean medicine since ancient times. Recently, the dried peel of citrus fruits such as the common Onshu mandarin is also referred to as Jinpi. Furthermore, Jinpi tea refers to tea (infusion tea) made by boiling the peel of Jingyul or tangerines with water.

[0006] Tangerine peel has the effect of clearing blocked energy, aiding in the circulation of vital energy, which is highly beneficial for relieving coughs and colds. Additionally, it is known to be rich in Vitamin P, which provides antioxidant effects, thereby offering significant help in preventing aging and improving skin health. Furthermore, the natural yellow color, derived from anthocyanins, allows for the enjoyment of color food therapy.

[0007] In addition, the citrus antioxidants in tangerine peel have the effect of inhibiting the formation of cancer cells, and due to the warming properties of tangerine peel, consuming it as a tea improves digestive function and helps suppress allergy symptoms. It also helps boost immunity and prevent colds by neutralizing inflammatory reactions that may occur in the lungs.

[0008] Jeju tangerine peel is a representative herbal medicine and an upcycling material for tangerines, and research on utilizing tangerine peel as a raw material is underway through new businesses. In line with this trend, it is necessary to expand the use of tangerine peel and promote its excellence.

[0009] Meanwhile, according to current beverage development trends, interest is focusing on various forms of functional health beverages and teas that reflect modern people's concern for health, rather than on simple beverages for personal enjoyment from the past.

[0010] In the case of such functional beverages or teas, focusing solely on functionality may lead to a lack of palatability and a failure to gain consumer acceptance; therefore, the focus of functional beverage development lies in how to appropriately balance functionality and palatability.

[0011] Meanwhile, various types of teas made primarily from herbal ingredients, such as ginseng tea, goji berry tea, Acanthopanax tea, Cassia seed tea, and Chongmyung tea, are known, and the variety is continuously increasing.

[0012] However, while these conventional herbal teas are consumed by some consumers due to the known pharmacological effects of the medicinal herbs that make up the main components and the expectations associated with them, they are not as popular as coffee or green tea in terms of palatability. Consequently, the majority of consumers are limited to the elderly, and the reality is that they are not widely consumed by people of all ages.

[0013] Furthermore, there are issues such as the exposure to health risks resulting from increased consumption of high-caffeine and carbonated beverages by growing children and students, as well as the increasing trend of non-caffeine beverage consumption during adolescence. Additionally, with the expansion of the tea consumption market among the MZ generation, there is a need to develop healthy tea products.

[0014] In this regard, there is a need for research on highly palatable blended teas that can be widely consumed by people of all ages, from the youth to the elderly, by incorporating various essential components of natural medicinal plants used in teas made primarily from herbal medicines. Prior art literature

[0015] Korean Registered Patent No. 10-2218991 The problem to be solved

[0016] The present invention relates to a method for producing a blended tea of ​​tangerine peel and dried banana containing a medicinal plant extract, wherein the tea contains ingredients such as Acorus calamus, which provides effects such as memory improvement, while simultaneously incorporating Jeju fruit to enhance taste and sensory characteristics.

[0017] Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims, and drawings. means of solving the problem

[0018] In order to solve the above-mentioned technical problem, according to one embodiment of the present invention, a method for preparing a blended tea of ​​tangerine peel and dried banana containing a medicinal plant extract is provided, comprising: a step of preparing a hot water extract by hot water extracting Polygala tenuifolia, longan fruit, and Acorus calamus; a step of preparing a dried tangerine peel by separating, cutting, drying, and grinding one or more peels of tangerine, citrus fruit, citrus fruit, citron, and lemon; a step of immersing the dried tangerine peel in the hot water extract to add the components of the hot water extract to the dried tangerine peel; a step of preparing a dried banana by separating the peel of an unripe banana, cutting the flesh, drying, and grinding; and a step of mixing the dried tangerine peel to which the components of the hot water extract have been added with the dried banana.

[0019] The step of preparing a hot water extract by hot water extraction of the above-mentioned Polygala root, longan fruit, and Acorus calamus comprises: a step of immersing the above-mentioned Polygala root, longan fruit, and Acorus calamus in purified water; a step of introducing the Polygala root, longan fruit, and Acorus calamus immersed in the purified water into an ultrasonic extractor; a step of obtaining an extract of Polygala root, longan fruit, and Acorus calamus by applying an extraction temperature of 50 to 70°C, an extraction time of 40 to 60 minutes, and an ultrasonic vibration frequency of 30 to 50 KHz; and a step of obtaining an extract of Polygala root, longan fruit, and Acorus calamus by filtering the extract of Polygala root, longan fruit, and Acorus calamus.

[0020] The step of immersing the dried tangerine peel in the hot water extract to add the components of the hot water extract to the dried tangerine peel is characterized by introducing the dried tangerine peel into a mixture of the hot water extract and water, and performing the process under conditions of an immersion temperature of 10 to 50°C and an immersion time of 10 to 40 minutes.

[0021] The step of immersing the dried tangerine peel in the hot water extract to add the components of the hot water extract to the dried tangerine peel further comprises the step of introducing a mixture of the hot water extract and water and the dried tangerine peel into an ultrasonic immersion reactor, and applying ultrasound with a vibration frequency of 30 to 50 KHz and an output of 300 to 500 W.

[0022] The method is characterized by adding dried pear pieces in a dried form during the step of mixing the dried tangerine peel and the dried banana, to which the components of the hot water extract are added.

[0023] The method is characterized by adding dried apple pieces in the step of mixing the dried tangerine peel and the dried banana, to which the components of the hot water extract are added.

[0024] According to another embodiment of the present invention, a blended tea of ​​tangerine peel and dried banana containing a medicinal plant extract is provided, prepared by a method for preparing a blended tea of ​​tangerine peel and dried banana containing the medicinal plant extract. Effects of the invention

[0025] The present invention provides a method for manufacturing a blended tea of ​​tangerine peel and dried banana containing a medicinal plant extract, which can provide a blended tea of ​​tangerine peel and dried banana containing a medicinal plant extract that improves taste and sensory characteristics by combining Jeju fruit with the existing tea containing ingredients such as Acorus calamus, while simultaneously obtaining effects such as memory improvement.

[0026] In addition, unlike conventional functional blended teas, the method for manufacturing a tangerine peel and dried banana blended tea according to one embodiment of the present invention includes a process of immersing a dried tangerine peel in a hot water extract prepared by hot water extracting Polygala tenuifolia, longan fruit, and Acorus calamus, thereby adding the components of the hot water extract to the dried tangerine peel. Therefore, the effect of adding the active ingredients of Polygala tenuifolia, longan fruit, and Acorus calamus to the dried tangerine peel is excellent, and the effect of improving memory due to the content of the active ingredients can be more superior.

[0027] In particular, unlike conventional functional blended teas, by applying an ultrasonic immersion process in the step of immersing dried tangerine peel in a hot water extract prepared by hot water extracting Polygala tenuifolia, longan fruit, and Acorus calamus, the effect of adding the active ingredients of Polygala tenuifolia, longan fruit, and Acorus calamus to the dried tangerine peel is superior, and thus the effect of improving memory due to the content of the active ingredients can be superior. Brief explanation of the drawing

[0028] FIG. 1 is a flowchart showing a method for manufacturing a blended tea of ​​tangerine peel and dried banana containing a medicinal plant extract according to one embodiment of the present invention. Figure 2 is a photograph showing the steps of preparing a hot water extract by extracting the Polygala root, Longan fruit, and Acorus calamus with hot water. Figure 3 is a photograph showing the step of adding components of the hot water extract to the dried tangerine peel by immersing the dried tangerine peel in the hot water extract and the leaching state. Figure 4 is a photograph showing the steps of preparing dried bananas by separating the peel of unripe bananas, cutting the flesh, drying and grinding it, and the extraction state. Specific details for implementing the invention

[0029] The above objects, other objects, features, and advantages of the present invention will be easily understood through the following preferred embodiments associated with the accompanying materials. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided to ensure that the disclosed content is thorough and complete and that the spirit of the invention is sufficiently conveyed to a person skilled in the art.

[0030] In this specification, terms such as “comprising” or “having” are intended to specify the existence of the features, numbers, steps, actions, components, parts, or combinations thereof described in the specification, and should not be understood as precluding the existence or addition of one or more other features, numbers, steps, actions, components, parts, or combinations thereof.

[0031] Unless otherwise specified, all numbers, values, and / or expressions representing ingredients and reaction conditions used herein shall be understood to be modified by the term “approximately” in all cases, as these numbers are essentially approximations reflecting the various uncertainties of measurement that occur in obtaining these values ​​among others. Furthermore, where numerical ranges are disclosed herein, such ranges are continuous and, unless otherwise indicated, include all values ​​from the minimum value of such range to the maximum value including the maximum value. Moreover, where such ranges refer to integers, they include all integers from the minimum value to the maximum value including the maximum value, unless otherwise indicated.

[0033] FIG. 1 is a flowchart showing a method for manufacturing a blended tea of ​​tangerine peel and dried banana containing a medicinal plant extract according to one embodiment of the present invention.

[0034] Figure 2 is a photograph showing the steps of preparing a hot water extract by extracting the Polygala root, Longan fruit, and Acorus calamus with hot water.

[0035] Figure 3 is a photograph showing the step of adding components of the hot water extract to the dried tangerine peel by immersing the dried tangerine peel in the hot water extract and the leaching state.

[0036] Figure 4 is a photograph showing the steps of preparing dried bananas by separating the peel of unripe bananas, cutting the flesh, drying and grinding it, and the extraction state.

[0037] Referring to FIGS. 1 to 4, a method for preparing a blended tea of ​​tangerine peel and dried banana containing a medicinal plant extract according to an embodiment of the present invention comprises: a step of preparing a hot water extract by hot water extracting Polygala tenuifolia, longan fruit, and Acorus calamus; a step of preparing a dried tangerine peel by separating, cutting, drying, and grinding the peel of one or more of tangerines, oranges, citrus fruits, citronella, and lemons; a step of adding the components of the hot water extract to the dried tangerine peel by immersing the dried tangerine peel in the hot water extract; a step of preparing a dried banana by separating the peel of an unripe banana, cutting the flesh, drying, and grinding; and a step of mixing the dried tangerine peel with the components of the hot water extract added with the dried banana.

[0038] A method for preparing a blended tea of ​​tangerine peel and dried banana containing medicinal plant extracts according to one embodiment of the present invention first performs the step of preparing a hot water extract by hot water extracting Polygala tenuifolia, longan fruit, and Acorus calamus.

[0039] The step of preparing a hot water extract by hot water extraction of the above-mentioned Polygala root, longan fruit, and Acorus calamus comprises: a step of immersing the above-mentioned Polygala root, longan fruit, and Acorus calamus in purified water; a step of introducing the Polygala root, longan fruit, and Acorus calamus immersed in the purified water into an ultrasonic extractor; a step of obtaining an extract of Polygala root, longan fruit, and Acorus calamus by applying an extraction temperature of 50 to 70°C, an extraction time of 40 to 60 minutes, and an ultrasonic vibration frequency of 30 to 50 KHz; and a step of obtaining an extract of Polygala root, longan fruit, and Acorus calamus by filtering the extract of Polygala root, longan fruit, and Acorus calamus.

[0040] The step of preparing a hot water extract by hot water extraction of the above-mentioned Polygala root, longan fruit, and Acorus calamus comprises, first, the step of immersing the above-mentioned Polygala root, longan fruit, and Acorus calamus in purified water, and the step of introducing the Polygala root, longan fruit, and Acorus calamus immersed in the purified water into an ultrasonic extractor.

[0041] The purified water used in the step of immersing the above-mentioned Polygala tenuifolia, longan fruit, and Acorus calamus in purified water refers to water that meets drinking water standards according to the Ministry of Health standards, and generally, it may be purified water filtered by a filter or water purifier, and may be sterilized water, negatively charged water, tap water, bottled water, etc.

[0042] Next, a step is performed to obtain extracts of Polygala tenuifolia, longan fruit, and Acorus calamus by applying an extraction temperature of 50 to 70°C, an extraction time of 40 to 60 minutes, and an ultrasonic vibration frequency of 30 to 50 KHz.

[0043] The above extraction temperature is preferably 50 to 70°C, and more preferably 55 to 65°C. If the temperature is below 50°C, it may be difficult to sufficiently extract the active ingredients of Polygala tenuifolia, longan fruit, and Acorus calamus, and if the temperature exceeds 70°C, the active ingredients of Polygala tenuifolia, longan fruit, and Acorus calamus may be altered.

[0044] The above extraction time is preferably 40 to 60 minutes. More preferably, extraction can be performed for 45 to 55 minutes.

[0045] The above application of ultrasound is intended to obtain useful components for a short period of time by applying various frequencies, preferably by applying an extraction temperature of 50 to 70°C and an extraction time of 40 to 60 minutes at an ultrasonic vibration frequency of 30 to 50 KHz, but is not necessarily limited thereto, and appropriate extraction temperature, extraction time, and vibration frequency may be applied.

[0046] Next, a step is performed to obtain extracts of Polygala tenuifolia, longan fruit, and Acorus calamus by filtering the above extracts of Polygala tenuifolia, longan fruit, and Acorus calamus.

[0047] The step of obtaining extracts of Polygala tenuifolia, longan fruit, and Acorus calamus by filtering the above extracts of Polygala tenuifolia, longan fruit, and Acorus calamus is not particularly limited, and, for example, extracts of Polygala tenuifolia, longan fruit, and Acorus calamus can be obtained by filtering using a centrifuge.

[0048] The aforementioned Polygala root, Longan fruit, and Acorus calamus are raw materials used as key medicinal ingredients for Chongmyungtang and the treatment of amnesia.

[0049] The aforementioned Wonji generally refers to Wonji processed into a medicinal herb; it is known as a medicinal herb that is completely non-toxic, has a bitter taste, improves hearing and eyesight, and treats forgetfulness.

[0050] The above original root has the effect of calming the mind and increasing wisdom. Calming the mind and increasing wisdom means calming the mind and increasing wisdom.

[0051] Typically, the preparation of Polygala tenuifolia refers to a process in which the inner core is removed by lightly boiling it in licorice water, mixing it with ginger juice, drying it, and then roasting it.

[0052] The aforementioned longan fruit calms the mind, nourishes qi and blood, and is good for improving memory. In addition, it has a sweet taste.

[0053] The above-mentioned longan fruit is known to generally act on the spleen and heart meridians, and is used to treat symptoms such as chronic bleeding, insomnia, amnesia, deficiency of qi and blood, and palpitations, as it has the effect of nourishing the blood, stabilizing the mind, and strengthening the heart and spleen. In the present invention, long-term consumption promotes the circulation of clean blood in the body, thereby facilitating the role of clearing the eyes and head together with Poria cocos, Polygala tenuifolia, and Acorus calamus.

[0054] The above Acorus calamus is known as a medicinal herb that treats dizziness, vertigo, and amnesia without any toxicity, and is commonly used after removing the hairs and roasting it.

[0055] The aforementioned Acorus calamus sharpens the ears and eyes and awakens the spirit and strengthens the brain. "Awakening the spirit and strengthening the brain" means revitalizing the mind and keeping the brain healthy.

[0056] In the case of Acorus calamus and Polygala tenuifolia, which are the main ingredients of the above-mentioned Chongmyungtang, an additional raw material pretreatment process may be applied using herbal processing technology to remove toxicity and enhance functionality.

[0057] Specifically, in the case of the main ingredients of the above-mentioned Chongmyungtang, Acorus calamus and Polygala tenuifolia, they can be pretreated by adding them to licorice and ginger juice based on the herbal medicine preparation method, and then adding a roasting process.

[0058] Next, a step is performed to prepare dried tangerine peel by separating, cutting, drying, and grinding the peel of one or more of tangerines, citrus fruits, citrons, yuzu, and lemons.

[0059] The step of preparing the above dried tangerine peel involves first separating the peels of one or more of Onju tangerines, Sanmul (Jingyul), Hagyul, Dangyuja, and lemons produced in Jeju. The separated peels are cut, and the cut peels are dried in a dryer and then ground into appropriate sizes to produce powder.

[0060] The step of drying the above-mentioned cut peels in a dryer can be performed at 40 to 80°C for 4 to 8 hours. Preferably, it is preferable to dry at 50 to 60°C for 5 to 6 hours.

[0061] The dried peel is ground to a size of 0.25 to 3.0 cm for use as a blended tea according to one embodiment of the present invention. Preferably, it is ground to a size of 0.5 to 1.5 cm.

[0062] The dried peel of citrus fruits contains alcohol-soluble solids in an amount corresponding to 30-50% of the peel, of which about 80% consists of glucose, fructose, and sucrose. Additionally, about 1-7% of bioflavonoids are present, along with various other vitamins, small amounts of limonoids, about 0.01% of phenolic compounds, and 0.3% of oils. The alcohol-insoluble solids contained in citrus peels are mostly polysaccharides, consisting of 23% pectin, 13% hemicellulose, and 20-30% cellulose, with about 50-60% of the total solids in the peel belonging to alcohol-insoluble high-molecular-weight sugars.

[0063] Among the components contained in citrus peels, the major components receiving particular attention include fiber, including pectin which is contained in large quantities, various vitamins, and various bioflavonoids and limonoids. When humans consume a sufficient amount (5-10%) of edible fiber containing pectin, it lowers the absorption of fat, cholesterol, and sugar in the intestines, which helps prevent arteriosclerosis, hyperlipidemia, and diabetes.

[0064] Citrus peels are known to possess various pharmacological activities, such as improving lipid metabolism related to cardiovascular diseases, and anticancer and antiviral effects. For example, hesperidin or hesperetin is known to strengthen capillaries, reduce permeability, lower blood pressure, lower blood cholesterol, antiplatelet aggregation, anti-inflammatory, and antiviral effects.

[0065] Next, a step is performed in which the dried tangerine peel is immersed in the hot water extract to add the components of the hot water extract to the dried tangerine peel.

[0066] The step of immersing the dried tangerine peel in the hot water extract to add the components of the hot water extract to the dried tangerine peel is characterized by introducing the dried tangerine peel into a mixture of the hot water extract and water, and performing the process under conditions of an immersion temperature of 10 to 50°C and an immersion time of 10 to 40 minutes.

[0067] The step of immersing the dried tangerine peel in the hot water extract to add the components of the hot water extract to the dried tangerine peel is not particularly limited and, for example, can be performed by adding an appropriate amount of water to the hot water extract to prepare a mixture suitable for immersion and then adding the dried tangerine peel to the mixture. At this time, the immersion temperature is performed at 10 to 50°C, or 20 to 40°C, preferably 25 to 35°C, and the immersion time is performed at 10 to 40 minutes, or 20 to 40 minutes, preferably 25 to 35 minutes.

[0068] Unlike conventional functional blended teas, the method for manufacturing a tangerine peel and dried banana blended tea according to one embodiment of the present invention includes a process of immersing a dried tangerine peel in a hot water extract prepared by hot water extracting Polygala tenuifolia, longan fruit, and Acorus calamus, thereby adding the components of the hot water extract to the dried tangerine peel. Therefore, the effect of adding the active ingredients of Polygala tenuifolia, longan fruit, and Acorus calamus to the dried tangerine peel is excellent, and the effect of improving memory due to the content of the active ingredients can be more superior.

[0069] In particular, according to one embodiment of the present invention, the step of immersing the dried tangerine peel in the hot water extract to add the components of the hot water extract to the dried tangerine peel further comprises the step of introducing a mixture of the hot water extract and water and the dried tangerine peel into an ultrasonic immersion reactor, and applying ultrasonic waves with a vibration frequency of 30 to 50 KHz and an output of 300 to 500 W.

[0070] In the step of applying the ultrasound, the ultrasound application conditions are a vibration frequency of 30 to 50 KHz and an output of 300 to 500 W, a vibration frequency of 35 to 45 KHz and an output of 350 to 450 W are preferred, and a vibration frequency of 40 KHz and an output of 400 W are more preferred.

[0071] That is, in the step of adding the components of the hot water extract to the dried tangerine peel by immersing the dried tangerine peel in the hot water extract, the present invention may add a process of immersing by applying ultrasound of a specific vibration frequency and output in an ultrasonic immersion reactor, in addition to simply immersing the dried tangerine peel in the hot water extract.

[0072] In this case, unlike conventional functional blended teas, by applying an ultrasonic immersion process in the step of immersing dried tangerine peel in a hot water extract prepared by hot water extracting Polygala tenuifolia, longan fruit, and Acorus calamus, the effect of adding the active ingredients of Polygala tenuifolia, longan fruit, and Acorus calamus to the dried tangerine peel is superior, and thus the effect of improving memory due to the content of the active ingredients can be superior.

[0073] Specifically, when the mixture of the hot water extract and water and the dried tangerine peel are introduced into an ultrasonic immersion reactor and immersed by applying ultrasound with a vibration frequency of 40 KHz and an output of 400W, it is possible to add a higher amount of extractable components compared to when the ultrasonic immersion process is not performed, and an absorption rate of about 95% or more can be obtained.

[0074] Next, the dried tangerine peel to which the components of the hot water extract have been added is dried again. The drying step is performed in a dryer at a temperature of 70 to 90°C for 2 to 4 hours, and preferably at a temperature of 90°C for 3 hours.

[0075] Next, the peel of an unripe banana is separated, the flesh is cut, dried, and ground to prepare a dried banana product.

[0076] The step of preparing dried bananas by separating the peel of the unripe banana, cutting the flesh, drying, and grinding the flesh involves first separating the peel of the unripe banana produced in Jeju. After separating the peel, the remaining flesh is cut, and the cut flesh is dried in a dryer and then ground into an appropriate size to produce powder.

[0077] The step of drying the above-mentioned cut fruit pulp in a dryer can be performed at 40 to 80°C for 4 to 6 hours. Preferably, it is preferable to dry at 60 to 70°C for 5 to 6 hours.

[0078] The dried fruit pulp is ground to a size of 0.15 to 0.4 cm for use as a blended tea according to one embodiment of the present invention. Preferably, it is ground to a size of 0.15 to 0.25 cm.

[0079] Finally, by performing the step of mixing the dried tangerine peel to which the components of the hot water extract have been added with the dried banana, the tangerine peel and dried banana blending tea containing the medicinal plant extract according to one embodiment of the present invention is completed.

[0080] In the step of mixing the dried tangerine peel and the dried banana to which the above hot water extract components have been added, additional pieces of dried apple, mango, pineapple, pear, etc. may be added, and various forms of dried fruit pieces may be added according to taste and preference.

[0081] Specifically, according to one embodiment of the present invention, in the step of mixing the dried tangerine peel to which the hot water extract component has been added with the dried banana, a pear powder in an additionally dried form may be further added.

[0082] The preparation of the above-mentioned pear powder is not particularly limited, and for example, the preparation of the pear powder involves first separating the peel of a pear produced in Jeju. After separating the peel, the remaining flesh is cut, and the cut flesh is dried in a dryer and then ground into an appropriate size to produce powder.

[0083] The step of drying the above-mentioned cut fruit pulp in a dryer can be performed at 40 to 80°C for 4 to 6 hours. Preferably, it is preferable to dry at 60 to 70°C for 5 to 6 hours.

[0084] The dried fruit pulp is ground to a size of 0.15 to 0.4 cm for use as a blended tea according to one embodiment of the present invention. Preferably, it is ground to a size of 0.15 to 0.25 cm.

[0085] Next, in the step of mixing the dried tangerine peel to which the above hot water extract component has been added with the dried banana, the tangerine peel and dried banana are additionally added to complete the preparation of a blended tea of ​​tangerine peel, dried banana, and pear containing a medicinal crop extract according to one embodiment of the present invention.

[0086] After the above mixing process, the mixture is placed in a tea bag or the like, thereby enabling the production of blended tea.

[0087] According to another embodiment of the present invention, a blended tea of ​​tangerine peel and dried banana containing a medicinal plant extract is provided, prepared by a method for preparing a blended tea of ​​tangerine peel and dried banana containing the medicinal plant extract.

[0088] According to another embodiment of the present invention, a blended tea of ​​tangerine peel and dried banana containing a medicinal plant extract can be provided, which improves taste and sensory characteristics by combining Jeju fruit while obtaining effects such as memory improvement of tea containing existing ingredients such as Acorus calamus.

[0090] Hereinafter, the present invention will be described in detail with reference to examples to specifically explain the invention. However, the embodiments according to the present invention may be modified in various different forms, and the scope of the present invention is not to be interpreted as being limited to the embodiments described below. The embodiments of this specification are provided to more completely explain the present invention to those with average knowledge in the art.

[0092] Examples

[0093] 0.5L of water was added to 100g each of Jeju-grown Polygala tenuifolia, Longan fruit, and Acorus calamus, and hot water extraction was performed at 100℃ for 2 hours. This extract was filtered to obtain 10g of hot water extract.

[0094] The peels of Jeju Island Onshu tangerines, Sanmul (Jingyul), Hagyul, Dangyuja, and lemons were separated, cut, dried in a dryer at 60°C for 6 hours, and then ground into pieces measuring 0.5 to 1.5 cm to produce minced fruit. The peels of unripe organic Jeju Island bananas were separated, cut into pieces 0.3 to 0.5 cm thick, dried in a dryer at 65°C for 5 hours, and then ground into pieces measuring approximately 0.2 cm to produce minced fruit.

[0095] 100 ml of water was added to the hot water extract and mixed, and then the dried tangerine peel was added and the dried tangerine peel was immersed for 1 hour. At this time, the hot water extract and the dried tangerine peel were placed in an ultrasonic immersion reactor, and ultrasonic waves with a vibration frequency of 40 KHz and an output of 400W were applied to immerse them. The immersed dried tangerine peel was dried in a dryer at 90°C for 3 hours.

[0096] The dried tangerine peel and the dried banana, to which the above hot water extract components were added, were mixed, and pear pieces were additionally added and blended, then divided into 1.5g portions using a triangular tea bag packaging machine and packaged.

[0097] A blended herbal tea containing tangerine peel and dried banana extract was prepared by steeping in 200 ml of hot water.

[0099] Sensory evaluation

[0100] Individual offline sensory surveys were conducted on 20 women residing in Jeju Island between the ages of 20 and 40.

[0101] Specifically, a sensory evaluation was conducted on the aroma preference, taste preference, color, and overall taste preference of the tangerine peel and dried banana blended tea containing medicinal plant extract using a 5-point scale. The tangerine peel and dried banana blended tea containing medicinal plant extract according to the manufacturing method of the present invention showed high preference for color as well as preference for the initial and aftertastes.

[0102] Table 1 shows the results of a sensory evaluation of a blended tea of ​​tangerine peel and dried banana containing medicinal plant extract.

[0103] division incense taste color Overall preference Examples 4.6 4.4 4.1 4.5 Comparative example 2.4 2.7 3.4 3.0

[0104] Referring to the sensory evaluation according to Table 1, it can be confirmed that the overall preference for the tangerine peel and dried banana blending tea containing the medicinal plant extract according to the manufacturing method of the present invention was favorable.

[0105] From the above, it can be seen that the tangerine peel and dried banana blended tea containing a medicinal plant extract, prepared by the method for preparing a tangerine peel and dried banana blended tea containing a medicinal plant extract according to one embodiment of the present invention, can secure various consumer preferences.

[0107] The present invention provides a method for manufacturing a blended tea of ​​tangerine peel and dried banana containing a medicinal plant extract, which can provide a blended tea of ​​tangerine peel and dried banana containing a medicinal plant extract that improves taste and sensory characteristics by combining Jeju fruit with the existing tea containing ingredients such as Acorus calamus, while simultaneously obtaining effects such as memory improvement.

[0108] In addition, unlike conventional functional blended teas, the method for manufacturing a tangerine peel and dried banana blended tea according to one embodiment of the present invention includes a process of immersing a dried tangerine peel in a hot water extract prepared by hot water extracting Polygala tenuifolia, longan fruit, and Acorus calamus, thereby adding the components of the hot water extract to the dried tangerine peel. Therefore, the effect of adding the active ingredients of Polygala tenuifolia, longan fruit, and Acorus calamus to the dried tangerine peel is excellent, and the effect of improving memory due to the content of the active ingredients can be more superior.

[0109] In particular, unlike conventional functional blended teas, by applying an ultrasonic immersion process in the step of immersing dried tangerine peel in a hot water extract prepared by hot water extracting Polygala tenuifolia, longan fruit, and Acorus calamus, the effect of adding the active ingredients of Polygala tenuifolia, longan fruit, and Acorus calamus to the dried tangerine peel is superior, and thus the effect of improving memory due to the content of said active ingredients can be superior. When the ultrasonic immersion process is applied, it is possible to add a higher amount of extracted ingredients compared to when the ultrasonic immersion process is not performed, and an absorption rate of about 95% or more can be obtained.

[0111] The present invention described above is not limited to the aforementioned embodiments, as various substitutions and modifications are possible within the scope of the technical concept of the present invention without departing from the technical spirit of the present invention for those skilled in the art to which the present invention belongs.

Claims

Claim 1 A method for preparing a blended tea of ​​tangerine peel and dried banana containing medicinal plant extracts, comprising: a step of preparing a hot water extract by hot water extracting Polygala tenuifolia, longan fruit, and Acorus calamus; a step of preparing a dried tangerine peel by separating, cutting, drying, and grinding the peel of one or more of tangerines, Citrus aurantiums, Citrus aurantiums, Citrus aurantiums, Citrus aurantiums, and lemons; a step of adding the components of the hot water extract to the dried tangerine peel by immersing the dried tangerine peel in the hot water extract; a step of preparing a dried banana by separating the peel of an unripe banana, cutting the flesh, drying, and grinding; and a step of mixing the dried tangerine peel to which the components of the hot water extract have been added with the dried banana. Claim 2 A method for preparing a tangerine peel and dried banana blended tea containing medicinal plant extracts, wherein, in claim 1, the step of preparing a hot water extract by hot water extraction of the Polygala root, longan fruit, and Acorus calamus comprises: a step of immersing the Polygala root, longan fruit, and Acorus calamus in purified water; a step of introducing the Polygala root, longan fruit, and Acorus calamus immersed in the purified water into an ultrasonic extractor; a step of obtaining an extract of Polygala root, longan fruit, and Acorus calamus by applying an extraction temperature of 50 to 70℃, an extraction time of 40 to 60 minutes, and an ultrasonic vibration frequency of 30 to 50 KHz; and a step of filtering the extract of Polygala root, longan fruit, and Acorus calamus to obtain an extract of Polygala root, longan fruit, and Acorus calamus. Claim 3 A method for preparing a blended tea of ​​tangerine peel and dried banana containing a medicinal plant extract, wherein, in claim 1, the step of immersing the dried tangerine peel in the hot water extract to add the components of the hot water extract to the dried tangerine peel is characterized by introducing the dried tangerine peel into a mixture of the hot water extract and water, and performing the process under conditions of an immersion temperature of 10 to 50°C and an immersion time of 10 to 40 minutes. Claim 4 A method for manufacturing a blended tea of ​​tangerine peel and dried banana containing a medicinal plant extract, wherein, in claim 3, the step of immersing the dried tangerine peel in the hot water extract to add the components of the hot water extract to the dried tangerine peel further comprises the step of introducing a mixture of the hot water extract and water and the dried tangerine peel into an ultrasonic immersion reactor, and applying ultrasound with a vibration frequency of 30 to 50 KHz and an output of 300 to 500 W. Claim 5 A method for preparing a blended tea of ​​tangerine peel and dried banana containing a medicinal plant extract, characterized in that, in the step of mixing the dried tangerine peel to which the hot water extract component has been added and the dried banana, a dried form of pear powder is further added. Claim 6 A method for preparing a blended tea of ​​tangerine peel and dried banana containing a medicinal plant extract, characterized in that, in the step of mixing the dried tangerine peel to which the hot water extract component has been added and the dried banana, dried apple pieces in a dried form are further added. Claim 7 A tangerine peel and dried banana blended tea containing a medicinal plant extract, prepared by a method for preparing a tangerine peel and dried banana blended tea containing a medicinal plant extract according to any one of claims 1 to 6.

Images