KR100420770B1 - Matured green tea and a method for preparing the matured green tea - Google Patents

Abstract

The present invention relates to a method for manufacturing green tea having increased palatability, and more particularly, after the primary processing of taking green tea material (green tea leaves) and steaming or roasting the process, the method comprises aging. It relates to aged green tea and a method for producing the same. The aging step consists of preserving the primary processed green tea material at -10 ° C to 40 ° C for 1 day to 3 years in a nitrogen-filled or vacuum-packed state. By going through the aging process, seaweed flavor and umami taste unique to green tea is increased, astringent taste and bitter taste is reduced. On the other hand, after the aging, may be subjected to a secondary processing step of roasting treatment with a far-infrared wavelength of 5 to 100㎛ for 5 to 40 minutes at 60 ~ 130 ℃ in a far infrared drum distributor.

Description

Matured green tea and a method for preparing the matured green tea}

The present invention relates to a method for manufacturing green tea having increased palatability, and more particularly, aged green tea and its preparation, further comprising the step of ripening the green tea raw material after the primary processing of the green tea manufacturing process Provide a method. By the aging treatment as described above, it is possible to provide green tea with increased algae flavor and rich flavor and reduced bitterness and bitter taste.

Green tea is produced by inactivating oxidase present in tea leaves with fire or steam using buds and leaves of Camellia Sinensis of Camellia family. And as the pharmacological mechanism of the various ingredients in green tea is gradually revealed, its value is also recognized by the general public. In particular, recently, the attention of the antioxidant, anti-cancer, lowering blood cholesterol, anti-aging, heavy metal detoxification, caries prevention and bad breath removal action by polyphenols as the main component of green tea has been proved much attention.

The taste of green tea is based on bitterness and astringent taste. Tea leaves contain various flavors such as bitter and astringent polyphenols, bitter caffeine and saponins, savory amino acids, sweet sugars, and the like. Each tastes slightly different.

The fragrance component of tea is made by the volatile components contained in the tea leaves, and in the case of green tea, about 300 kinds are known to have a fragrance component. The fragrance of green tea is not caused by one component but by the combination of various components. From the chemical point of view, it contains hydrocarbons, alcohols, aldehydes, ketones, esters, lactones, acids, phenols, and others. There are various kinds of compounds or nitrogen compounds. Depending on the type of fragrance, fresh and lively scents are blue alcohol and its esters. Linarul has a fresh floral scent, geraniol has a rose scent, jasmine lactones and lactones have a peach blossom scent, and dimethyl sulfide is green. Odors, pyrazines and pyrroles are mild aromas from heating, and 2,4-heptadienal smells like tea leaves.

Tea leaves have less fragrance and a substance that is a source of fragrance exists in a non-volatile form. However, tea leaves are damaged at the same time as red pepper, and enzymes work, and lipid components are decomposed to generate fragrance components. After harvesting, green tea does not go through counterfeiting, which is a process used to make semi-fermented tea or fermented tea, that is, oolong tea or black tea. Since the fragrance component in the raw leaves may be volatilized and removed, the fragrance is significantly reduced. However, on the other hand, nitrogen compounds are produced by heat treatment in the manufacturing process, and the nitrogen components are mainly pyrazine, pyrroles and the like produced by the reaction of amino acids and sugars, and these are subjects to give a sweet and fresh heat treatment aroma. . Therefore, steamed tea and heat treated cup contain a lot of such heating fragrance components.

In general, green tea can be divided into two types, brewed tea (roasted tea to remove moisture) and steamed tea (tea made by steaming), depending on the manufacturing process. In both cases, the basic principle of drying and mixing the leaves of tea is the same. . That is, after extracting the tea leaves from the tea tree, steamed or steamed to inactivate the polyphenol oxidase in the green tea leaves to inhibit fermentation, Fresh green tea leaves with a moisture content of about 4 to 5% can be obtained by passing through the step) and the drying step. From the greening of the green tea to this drying process is called primary processing, and the primary processed green tea is re-dried to increase the shelf life of the green tea and produce a unique fragrance unique to the green tea as a secondary processing, which is called roasting treatment.

In general, the quality of green tea is low in bitterness and astringent taste, high in umami and fresh flavor. In the conventional method of manufacturing green tea, the tea immediately after the first processing, which is steamed or roasted after the extraction of green tea, remains coarse pits, and thus, through the roasting process, which is the second process, the infused pits are removed and the heat treatment flavor is obtained. . However, it is easy to excessive heat treatment in order to remove the putty during roasting treatment, in this case, the fresh flavor is excessively generated, not only the flavor of the fresh green tea falls, but also the savory taste is reduced due to the conversion of the aromatic components of amino acids.

Accordingly, the present inventors, by aging the yellow tea immediately after the first processing in the appropriate conditions, do not perform the roasting treatment, which is secondary processing, or weaker than the existing method, the taste of the green tea inherent is not destroyed, bitterness and astringent taste is less and umami This high, and found a method for producing green tea excellent in palatability with fresh flavor and completed the present invention.

The present invention is to provide a method for producing a mature tea, characterized in that for a certain period of time to ripen the green tea raw material, which is a heating process after the extraction of green tea raw material during the manufacturing process of green tea, and aged tea produced by such a method. .

The aging may be carried out at a temperature range of -10 to 40 ° C, preferably 10 to 30 ° C. If the temperature is -10 ° C or less, there is a problem that the aging effect does not occur, and if the temperature is 40 ° C or more, there is a problem of decay.

The maturation period can be from 1 day to 3 years, preferably from 6 months to 2 years. If the ripening period is too long, it is not good to lose the characteristics of the green tea.

Aging can be carried out under nitrogen charging or vacuum conditions. The aging is distinguished from fermentation, and even at low temperatures, it must be aged under oxygen-free conditions because it is dissipated upon contact with oxygen due to the characteristics of green tea. By this ripening, it gives an opportunity to harmonize the different flavors of green tea.

In addition, in the present invention, amino acids, green seaweed, seaweed, charcoal and the like can be added as additives. Amino acids, greens, seaweed, etc. enhance the rich taste, ie flavor of green tea, charcoal is effective in removing the undesirable flavor of green tea. The additive can be easily selected by a person skilled in the art as needed, and may be appropriately added. Amino acids, greens, seaweed, etc. may be added in the first process, char is preferably added during the aging process.

After the aging may be subjected to a secondary processing step. Secondary processing may be composed of a far-infrared drum distributor, which is roasted at a far-infrared wavelength of 5 to 100 μm at 60 to 130 ° C. for 5 to 40 minutes. More preferably, the roasting treatment time can be 20 to 40 minutes.

Hereinafter, the present invention will be described in detail.

The manufacturing process of green tea according to the present invention is in accordance with the general green tea processing method except the aging process and roasting treatment. In general, green tea can be divided into two types, brewed tea (roasted tea to remove moisture) and thickened tea (tea made from steamed tea), depending on the manufacturing process. . That is, after harvesting the tea leaves from the tea tree, steamed or steamed to inactivate the polyphenol oxidase in the green tea leaves to inhibit fermentation, followed by the process of keeping in mind and drying process, the water content of about 4 to 5% You can get fresh green tea leaves. From greening of green tea to this drying process is called primary processing.

Conventionally, the first processed green tea has undergone a second processing process to remove unpleasant tastes such as astringent taste or simmering in the green tea, and is mainly roasted by far infrared rays at high temperature. However, the present invention undergoes a aging process not only to remove the astringent taste or freshness, but also to preserve the unique flavor of green tea without undergoing the artificial secondary processing as described above. That is, in the case of secondary processing, there was no unpleasant taste by the roasting treatment to suit the taste of the consumer, but rather had a disadvantage of losing the intrinsic taste of green tea, the present invention reinforces these disadvantages.

In green tea obtained after the first processing (generally referred to as "yellow tea"), the flavors of various ingredients emitted from green tea are not harmonized, causing unpleasant odor and taste. By going through the process, the flavors are combined and harmonized with each other. As a result, it does not go through a separate secondary processing, it is possible to eliminate the unpleasant taste that occurred in the conventional primary processed green tea with only a minimum of secondary processing, rather, it is possible to enhance the unique taste of green tea. By the aging process, it can be fully demonstrated from the results of the following Examples and Test Examples that the flavors of the green tea components having different characteristics are harmonized with each other.

Hereinafter, the present invention will be described in more detail with reference to Examples, Comparative Examples and Test Examples.

Example 1

After 60kg of green tea leaves are steamed for 45 seconds at 90kg / hour of steam pressure, they are immediately cooled and prepared for 30 minutes with hot air at 90 ℃. After 20 minutes keep in mind through the process, dry it to finish the primary processing so that the water content is 4-5%. After the primary processing, the green tea was put in an aluminum bag, filled with nitrogen, and aged at 10 ° C. for 5 months.

Example 2

After the same first processing process as in Example 1, green tea was put in an aluminum bag, vacuum-packed, and aged at 10 ° C. for 5 months. Seaweed was added as an additive. Laver was treated like green tea leaves in the first process.

Example 3

After the same first processing process as in Example 1, green tea was put in an aluminum bag, vacuum-packed, and aged at 20 ° C. for 5 months.

Example 4

After the same first processing process as in Example 1, green tea was put in an aluminum bag, vacuum-packed, and aged at 20 ° C. for 2 years.

Example 5

After the same first processing process as in Example 1, green tea was put in an aluminum bag, vacuum-packed and aged at 30 ° C. for 2 years.

Example 6

The green tea aged as in Example 1 was roasted for 20 minutes under conditions of an initial feeding temperature of 60 ° C. and a final discharge temperature of 120 ° C.

Example 7

Green tea aged as in Example 2 was roasted for 20 minutes under the conditions of the initial input temperature 60 ℃, terminal discharge temperature 120 ℃.

Example 8

Green tea aged as in Example 3 was roasted for 20 minutes under conditions of an initial feeding temperature of 60 ℃ and a terminal discharge temperature of 120 ℃.

Example 9

Green tea aged as in Example 4 was roasted for 20 minutes under conditions of an initial feeding temperature of 60 ℃ and a terminal discharge temperature of 120 ℃.

Example 10

The green tea aged as in Example 5 was roasted for 20 minutes under conditions of an initial feeding temperature of 60 ° C. and a final discharge temperature of 120 ° C.

Comparative Example 1

After the same first processing process as in Example 1, green tea was put in an aluminum bag, vacuum-packed, and stored at -70 ° C. for 2 years.

Comparative Example 2

After the same first processing process as in Example 1, green tea was put in an aluminum bag, vacuum-packed and stored at 50 ° C. for 2 years.

Comparative Example 3

After the same first processing process as in Example 1, green tea was put in an aluminum bag and stored at 20 ° C. for 2 years with air.

[Comparative Example 4]

Green tea aged as in Comparative Example 1 was roasted for 20 minutes under conditions of an initial feeding temperature of 60 ° C. and a final discharge temperature of 120 ° C.

[Comparative Example 5]

Green tea aged as in Comparative Example 2 was roasted for 20 minutes under the conditions of the initial input temperature 60 ℃, the terminal discharge temperature 120 ℃.

Comparative Example 6

Green tea aged as in Comparative Example 3 was roasted for 20 minutes under conditions of an initial feeding temperature of 60 ℃ and a terminal discharge temperature of 120 ℃.

Test Example 1 Component Analysis

Amino acids, catechins and caffeine were analyzed for green tea prepared by the methods of Examples and Comparative Examples. That is, 0.5 g of green tea prepared according to the respective conditions was added to 100 ml of hot water at 80 ° C. for 30 minutes, and the extract was analyzed by HPLC. Analysis conditions were as follows.

1) Catechin and caffeine (simultaneous analysis)

The C-18 column was used, the mobile phase was 22% THF, the flow rate was 0.8 ml / min, the sample was injected with 10 µl, and the detector was analyzed at 280 nm.

2) amino acids

Using a C-18 column and the sample derivatized OPA (ortho-phthalic acid), the mobile phase was sodium acetate buffer (0.3% on THF) + pH 7.2 with pH 7.2 Buffer: methanol: acetonitrile = 1: 2: 2: was used as a mixture and the detector was analyzed at 338nm conditions.

The results are shown in Table 1 below. In Table 1, the content unit of the component is weight percent.

division amino acid Catechin Caffeine Example 1 3.10 10.1 3.2 Example 2 3.05 10.25 3.1 Example 3 2.98 10.08 3.0 Example 4 3.02 10.12 3.12 Example 5 3.10 10.24 3.0 Comparative Example 1 3.10 11.3 3.3 Comparative Example 2 2.80 9.2 2.9 Comparative Example 3 1.50 7.2 2.5

As a result of the component analysis, in Example and Comparative Example 1, the change of amino acid, catechin, and caffeine was not large due to the aging without secondary processing, but in Comparative Examples 2 and 3, the content of amino acid and catechin was significantly reduced. In other words, by filling with nitrogen and vacuum packing, it was possible to prevent such a change of important components in green tea during aging.

Test Example 2 Fragrance Component Analysis

Aroma component analysis was performed on the green tea prepared by the method of Examples and Comparative Examples. That is, 5 g of green tea samples were taken and placed in a 12 mL vial to adsorb volatiles using SPME / PDMS at 25 ° C. for 30 minutes. Adsorbed SPME fiber was injected by desorption for 3 minutes in the GC injector (210 ℃). The analysis conditions of GC are:

column is DB-1, 0.53 nm * 30M; carrier gas (helium) was 7.0 mL / min (average rate: 47 cm / sec); make-up gas was 41 mL / min; air is 300 mL / min; H ₂ is 40 mL / min; Oven temperature was raised to 230 ° C. at 2 ° C. and 8 ° C./min at 40 ° C. for 7 minutes; injector is 210 ° C .; detector was 250 ° C.

The results are shown in Table 2 below. Shown in Table 2 below is the area ratio of GC.

division 1-penten-3-ol (modified odor) Cis-3-hexenylhexanoate Phenyl alcohol Linarul Geraniol Example 1 0.02 0.25 0.3 One 0.8 Example 2 0.03 0.21 0.4 0.8 0.87 Example 3 0.02 0.22 0.35 0.9 0.89 Example 4 0.01 0.24 0.36 0.85 0.92 Example 5 0.015 0.22 0.31 0.78 0.79 Comparative Example 1 0.01 0.24 0.05 0.5 0.56 Comparative Example 2 0.2 0.15 0.08 0.45 0.45 Comparative Example 3 0.6 0.01 0.10 0.33 0.24

As a result of the fragrance component analysis, the contents of cis-hexenyl hexanoate, phenyl alcohol, linalul and geraniol, which are important components exhibiting the aging effect, were increased in the examples, whereas the comparative examples correspond to the intrinsic flavor of green tea. Rather, it increased the content of 1-penten-3-ol, which corresponds to an unpleasant odor that occurs during storage.

Test Example 3 Sensory Test

The green tea prepared in each Example and Comparative Example was soaked for 2 minutes in 100 ml of hot water at 80 ° C. for 2 minutes. After tasting to 10 trained professional panelists, the sensory test was carried out using a 9-point scale method. Shown in

Punk Smell of grass of young leaves A delicious taste Bullet Fermentation odor Umami bitter Astringent Overall harmony Example 1 4.1 6.2 2.3 0.2 0.1 4.5 3.5 3.4 6.5 Example 2 4.2 5.8 2.2 0.1 0.2 4.6 3.4 3.2 6.4 Example 3 3.9 5.3 1.8 0.1 0.1 4.3 3.3 3.4 6.2 Example 4 3.8 6.2 1.5 0.2 0.2 4.6 3.4 3.3 5.9 Example 5 4.2 6.3 1.6 0.1 0.2 4.5 3.2 3.2 5.8 Example 6 2.1 4.2 5.2 0.8 0.1 5.1 3.1 2.9 6.8 Example 7 1.5 5.6 5.6 0.5 0.2 5.2 3.0 2.8 7.0 Example 8 2.2 5.8 5.8 0.6 0.3 5.1 3.1 2.6 7.2 Example 9 1.6 5.5 5.5 0.8 0.2 5.2 3.0 2.7 7.1 Example 10 1.5 5.6 5.6 0.9 0.3 5.0 2.9 2.8 6.9 Comparative Example 1 7.2 5.2 1.8 0.1 0.1 3.8 4.5 4.5 4.1 Comparative Example 2 6.8 3.2 1.5 0.2 One 3.2 4.3 4.2 3.8 Comparative Example 3 6.6 3.0 1.6 0.1 5 2.5 4.4 4.3 2.5 Comparative Example 4 5.5 2.1 4.1 0.9 0.1 4.1 3.9 4.1 4.5 Comparative Example 5 5.3 2.5 4.2 0.8 0.8 3.5 4.0 4.3 4.4 Comparative Example 6 5.1 2.3 4.3 0.4 3.2 3.0 3.9 4.2 3.8

In the above, according to the 9-point scale method, the thing without the degree of the stimulus was made into 0, and the strongest stimulus was made into 9.

As a result of the sensory test by the trained sensory test agent, green tea, bitter, astringent taste was decreased in the green tea prepared according to the example, and the grass smell and umami of young leaves were increased. On the other hand, in Comparative Examples 2, 3, 5, 6, the fermentation odor increased. On the other hand, the additive did not show a distinct odor, it was found to blend with the scent of green tea.

As described above, by collecting the green tea leaves during the manufacturing process of the green tea, and after the first processing of steaming or roasting process, the step of aging, to increase the algae flavor and savory taste and to reduce the astringency and bitterness to produce green tea can do.

Claims (8)

Primary processing step of steaming or roasting and drying the green tea raw material after harvesting; And A ripening step of ripening the green tea raw material after the first processing for a predetermined time; Process for producing aged green tea, comprising a. The method of claim 1, wherein the aging temperature is -10 ℃ to 40 ℃ manufacturing method of the green tea characterized in that the range. The method of claim 1, wherein the ripening period is one day to three years, characterized in that the manufacturing method of green tea. The method of claim 1, wherein the ripening is carried out under nitrogen or vacuum conditions. The method of claim 1, wherein after the aging step, further comprising a secondary processing step of the roasting treatment with a far-infrared wavelength of 5 to 100㎛ for 5-40 minutes at a temperature of 60 ~ 130 ℃ with a far infrared distributor. Method of Making Green Tea. 6. The method of claim 1, wherein the additive comprises at least one selected from the group consisting of amino acids, green, seaweed, and charcoal. 7. Aged green tea prepared by the method according to any one of claims 1 to 5. Aged green tea prepared by the method according to claim 6.