KR100971078B1 - The Jujube leaf tea fermented with Lactic acid bacteria and Yeast - Google Patents

The Jujube leaf tea fermented with Lactic acid bacteria and Yeast Download PDF

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KR100971078B1
KR100971078B1 KR1020070140507A KR20070140507A KR100971078B1 KR 100971078 B1 KR100971078 B1 KR 100971078B1 KR 1020070140507 A KR1020070140507 A KR 1020070140507A KR 20070140507 A KR20070140507 A KR 20070140507A KR 100971078 B1 KR100971078 B1 KR 100971078B1
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jujube
lactic acid
acid bacteria
yeast
leaf tea
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KR20090072409A (en
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김기호
김혜자
이기남
김석환
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김기호
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/166—Addition of, or treatment with, enzymes or microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/06—Treating tea before extraction; Preparations produced thereby
    • A23F3/14—Tea preparations, e.g. using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/18—Extraction of water soluble tea constituents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/22—Drying or concentrating tea extract
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/22—Drying or concentrating tea extract
    • A23F3/26—Drying or concentrating tea extract by lyophilisation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
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  • Microbiology (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

본 발명에 의한 유산균, 효모 혼합발효 대추잎차는 항산화 기능 및 혈압강하 등의 약리성분이 있는 대추잎에 대추, 대추씨, 대추나무의 초음파, 마이크로파, 마이크로버블을 이용한 추출액에 유산균과 효모를 혼합발효시킨 전배양액을 접종시켜 저온발효 숙성시킴으로서 자양강장, 신경안정, 콜레스테롤 저하 등의 기능성이 배가된 발효 대추잎차에 관한 것이다.Lactic acid bacteria and yeast mixed fermented jujube leaf tea according to the present invention is mixed fermentation of lactic acid bacteria and yeast in extract using jujube, jujube seed, jujube, ultrasonic, microwave, microbubble in jujube leaf having pharmacological components such as antioxidant function and blood pressure drop It relates to a fermented jujube leaf tea in which the functions such as nourishing tonic, neurostable, cholesterol lowering, etc. are doubled by inoculating the pre-culture solution to be fermented at low temperature.

본 발명에 의한 유산균, 효모 혼합발효 대추잎차는 대추잎을 비롯한 대추, 대추씨, 대추나무 등의 유용 약리성분이 함유되어 있으며 유산균과 효모에 의한 저온발효 숙성으로 인한 각종 유기산 등 유용성분이 보강되어 있고 초음파, 마이크로파, 마이크로버블을 이용한 추출방법을 활용하여 유용성분의 추출 수율이 높으며 분자구조의 미세화 등으로 인한 흡수율이 제고된 새로운 건강 기능성 대추잎차이다.Lactic acid bacteria, yeast mixed fermented jujube leaf tea according to the present invention contains useful pharmacological components, such as jujube leaves, jujube, jujube seed, jujube tree, and useful ingredients such as various organic acids due to low temperature fermentation by lactic acid bacteria and yeast is reinforced It is a new healthy functional jujube leaf tea with high extraction yield of useful ingredients by using extraction method using ultrasonic wave, microwave, and microbubble and improved absorption rate due to the refinement of molecular structure.

본 발명에 의한 유산균, 효모 혼합발효 대추잎차는 높은 항산화 기능이 있으며 혈압강하, 자양강장, 콜레스테롤 저하 등의 효과가 있어 차류(분말, 액상) 및 각종 건강식품, 화장품, 의약품 등의 원료로 활용할 수 있게 된다.Lactic acid bacteria, yeast mixed fermented jujube leaf tea according to the present invention has a high antioxidant function and has the effect of lowering blood pressure, nourishing tonic, cholesterol, etc., can be used as a raw material for tea (powder, liquid) and various health foods, cosmetics, medicines, etc. Will be.

대추잎, 대추, 대추씨, 대추나무, 유산균, 효모, 항산화 Jujube leaf, jujube, jujube seed, jujube tree, lactic acid bacteria, yeast, antioxidant

Description

유산균, 효모 혼합발효 대추잎차{The Jujube leaf tea fermented with Lactic acid bacteria and Yeast}The Jujube leaf tea fermented with Lactic acid bacteria and Yeast}

본 발명은 유산균과 효모로 발효시킨 대추, 대추씨, 대추나무 추출액을 대추잎에 전배양액으로 접종하여 발효시킨 발효 대추잎차에 관한 것으로 더욱 상세하게는 대추잎을 채취하여 건조, 살청하고 별도의 대추, 대추씨, 대추나무를 파쇄하여 추출한 열수 추출액에 유산균과 효모를 혼합 접종하여 혐기적 상태에서 배양시켜 만든 항산화 기능이 있는 생리활성 성분이 함유된 발효 대추잎차의 제조방법에 관한 것이다.The present invention relates to fermented jujube leaf tea fermented by inoculating the jujube, jujube seed, jujube tree extract from fermented with lactic acid bacteria and yeast as a preculture solution to jujube leaf, and more specifically, extracting jujube leaves, drying, apricot and jujube The present invention relates to a method for preparing fermented jujube leaf tea containing a bioactive component having an antioxidant function by inoculating lactic acid bacteria and yeast in a hot water extract extracted by crushing jujube seeds and jujube trees.

대추잎에는 항산화 기능이 있고 혈압강하, 비만개선 등의 약리성분이 함유되어 있으며 대추에는 혈압강하, 노화방지, 간, 위장기능 개선이 있고, 대추씨에는 신경안정, 대추나무가지와 껍질에는 항산화, 콜레스테롤 저하 등의 약리 성분이 함유되어 있다. 본 발명에서는 발효 대추잎차를 만드는 제조방법에 있어서 대추, 대추씨, 대추나무의 열수 추출액에 유산균과 효모를 혼합배양한 전배양액을 대추잎에 접종하여 발효시킴으로서 대추, 대추씨, 대추나무의 기능성분과 유산균과 효모 발효에 의한 항산화 기능 및 생리활성 기능성이 극대화된 발효 대추잎차를 개발할 수 있는 기술에 관한 것이다.Jujube leaves have antioxidant function and contain pharmacological components such as blood pressure lowering and obesity improvement. Jujube has blood pressure lowering, anti-aging, liver and gastrointestinal function improvement. Pharmacological components, such as cholesterol reduction, are contained. In the present invention, in the manufacturing method for making fermented jujube leaf tea, jujube, jujube seed, jujube and the functional culture of jujube, jujube seed, jujube tree The present invention relates to a technology for developing fermented jujube leaf tea with maximized antioxidant and physiological activity by lactic acid bacteria and yeast fermentation.

본 발명은 대추잎, 대추, 대추씨, 대추나무가지 및 껍질 등에 함유되어 있는 항산화 기능을 비롯한 혈압강하, 자양강장, 신경안정 및 노화방지 등의 생리활성 성분을 유산균과 효모로 혼합발효시켜 생리활성 등 기능성 및 맛, 향미 등 기호성을 개선하고 고분자 물질을 분해시켜 소화 흡수율을 제고시킨 약리 생리활성 기능성이 극대화된 새로운 대추잎차의 제조에 관한 것으로 대추잎의 전처리 및 건조기술, 대추, 대추씨, 대추나무의 생리활성 및 그 추출액의 추출기술, 유산균과 효모 혼합배양 전배양액 배양기술, 대추잎 저온발효 숙성기술 등에 관한 관련 기술을 연구 검토하여 원천기술로 활용하였다.The present invention is mixed with fermentation of lactic acid bacteria and yeast physiologically active ingredients such as blood pressure lowering, nourishment tonic, nerve stabilization and anti-aging, including antioxidant functions contained in jujube leaves, jujube, jujube seed, jujube tree branch and bark Pharmacological activity that improves the taste, taste, flavor, etc., and improves digestion absorption by decomposing high-molecular substances. It is related to the manufacture of new jujube leaf tea with maximized functionality. Pretreatment and drying technology of jujube leaf, jujube, jujube seed, jujube The related technologies related to the physiological activity of trees and their extraction solutions, lactic acid bacteria and yeast mixed culture culture culture technology, and jujube leaf low-temperature fermentation ripening technology were studied and utilized as source technologies.

본 발명에서는 대추잎의 살청, 유념, 일건 등의 전처리 및 건조방법, 대추, 대추씨, 대추나무의 초음파, 마이크로파, 마이크로버블을 이용한 추출방법, 유산균과 효모를 이용한 전배양액의 발효방법, 대추잎에 상기 전배양액을 접종하여 후 발효시키는 저온발효방법을 실험하여 항산화 기능 및 혈압강하, 자양강장, 신경안정 등의 생리활성 기능성이 있고 편의성, 보존성, 기호성이 높은 새로운 발효 대추잎차를 제조하는 방법의 개발을 목표로 하고 있다.In the present invention, the pretreatment and drying method such as jujube leaves of jujube leaves, remarks, geongun, jujube, jujube seed, ultrasound of jujube, microwave, microbubble extraction method, fermentation method of preculture using lactic acid bacteria and yeast, jujube leaf Experiment of low-temperature fermentation method to inoculate and then ferment the pre-cultivation solution in the physiological activity such as anti-oxidation function, blood pressure drop, nourishment tonic, neurostable, etc. Aiming at development.

본 발명에 의한 발효 대추잎차는 대추잎의 유용 약리성분 및 맛, 향미 등 기호성을 극대화시키기 위하여 대추, 대추씨, 대추나무 등의 초음파, 마이크로파, 마 이크로버블을 이용한 추출물에 유산균, 효모의 혼합배양 전처리액을 대추잎에 접종하여 저온발효 숙성시킴으로서 대추잎 고유의 항산화 기능 및 혈압강하 등의 생리활성 기능과 대추, 대추씨, 대추나무의 자양강장, 신경안정, 노화방지 등의 기능성이 극대화된 발효 대추잎차를 제공해 줄 수 있는 효과가 있게 된다.The fermented jujube leaf tea according to the present invention is mixed culture of lactic acid bacteria and yeast in extracts using ultrasonic, microwave, and microbubbles, such as jujube, jujube seed, jujube tree, in order to maximize the useful pharmacological components, taste, flavor, etc. of jujube leaves. By fermenting the pre-treatment solution into the jujube leaves to ferment them at low temperature, fermentation maximizes the physiological activities such as the antioxidant function and blood pressure drop, and the fermentation function of jujube, jujube seed, jujube tree, nourishment stability, nerve stabilization and anti-aging. Jujube leaf tea is effective to provide.

또한 유산균, 효모의 혼합발효에 의한 유기산 등 유용 대사산물과 고분자 물질의 분해 효과, 향미, 맛 등의 기호성 개선, 소화 흡수율 및 편의성이 개선되는 효과도 기대할 수 있게 된다.In addition, it is also expected that the effects of decomposition of useful metabolites such as lactic acid bacteria and yeast, organic acids such as organic acids and high molecular substances, improvement of palatability such as flavor, taste, digestion absorption rate and convenience.

본 발명에 의한 발효 대추잎차의 제조방법은 대추잎의 채취, 수세, 살청, 유념, 일건 등의 전처리 단계와 대추, 대추씨, 대추나무의 파쇄, 초음파, 마이크로파, 마이크로버블을 이용한 열수추출 및 유산균과 효모배양을 통한 전배양액 제조단계, 전처리된 대추잎에 상기 전배양액을 접종하여 저온발효 숙성시키는 단계, 발효숙성된 대추잎차를 살균, 건조하는 단계로 구성되어 있다.The method for producing fermented jujube leaf tea according to the present invention is a pretreatment step such as harvesting of jujube leaves, washing with water, apricots, condiments, agar, and crushing jujube, jujube seed, jujube tree, ultrasonic, microwave, microbubble and lactic acid bacteria Pre-culture liquid production step through the yeast culture, and the step of inoculating the pre-culture solution in pre-treated jujube leaves at low temperature fermentation, sterilized, fermented ripe jujube leaf tea consists of the step of drying.

본 발명의 구성에 관한 제조방법을 실시 예를 통하여 설명하면 다음과 같다.Referring to the manufacturing method according to the configuration of the present invention through the following examples.

1) 대추잎을 채취하여 세척 후 100℃∼130℃의 팬에서 5분∼10분간 덖은 다음 대추잎을 비비고 마찰시켜 세포조직을 파쇄시킨다.1) After harvesting and washing the jujube leaves, wash them in a pan at 100 ℃ ~ 130 ℃ for 5 ~ 10 minutes, and then rub and rub the jujube leaves to break up the cell tissue.

2) 대추 30중량％∼70중량％, 대추씨 10중량％∼30중량％, 대추나무 10중량％∼30중량％를 혼합하여 파쇄시킨 후 10∼30 배수의 정제수를 가하고 90℃∼100℃에서 30분∼90분, 50℃∼70℃에서 120분∼240분, 초음파(28KHz, 65KHz, 128KHz)와 마이크로웨이브(2,450MHz), 마이크로버블을 발생시키며 추출한다.2) 30% by weight to 70% by weight of jujube, 10% to 30% by weight of jujube seed, 10% to 30% by weight of jujube tree were mixed and crushed, and then 10 ~ 30 times of purified water was added and the mixture was dried at 90 ° C to 100 ° C. 30 minutes to 90 minutes, 120 minutes to 240 minutes at 50 ° C to 70 ° C, ultrasonic waves (28KHz, 65KHz, 128KHz), microwaves (2,450MHz) and microbubbles are generated and extracted.

3) 상기 2)에 유산균(Lactobacillus sp.)과 효모(Saccharomyces sp.)를 각각 0.1중량％∼5중량％씩 접종하여 25℃∼35℃에서 24시간∼72시간 발효시켜 전배양액을 얻는다.3) Lactobacillus sp. And yeast ( Saccharomyces sp. ) Were inoculated at 0.1% to 5% by weight in 2), respectively, and fermented at 25 ° C to 35 ° C for 24 hours to 72 hours to obtain a preculture.

4) 상기 1)에 상기 3)을 10중량％∼30중량％ 접종하여 10℃∼35℃에서 24시간 이상 혐기적으로 발효 숙성시킨다.4) 10% to 30% by weight of 3) is inoculated into 1) above, followed by fermentation and anaerobic fermentation at 10 ° C to 35 ° C for at least 24 hours.

5) 상기 4)를 90℃∼100℃에서 살균한 후 수분함량 3％∼10 ％까지 건조한다.5) The above 4) is sterilized at 90 ° C to 100 ° C and dried to 3% to 10% of water content.

6) 상기 5)를 정선, 정량, 포장하여 발효 대추잎차를 얻는다.6) The above 5) is selected, quantified and packaged to obtain fermented jujube leaf tea.

[실험예][Experimental Example]

상기 발효 대추잎차에 20배수의 정제수를 가하여 100℃에서 8시간 열수추출 후 원심분리한 다음 상등액을 감압농축 동결건조하여 항산화 기능과 관련하여 SOD-like activity(SOD 유사활성) 실험을 실시한 결과 대추잎은 80％ 이상의 항산화 효과가 있는 것으로 나타났으며, 이는 다른 시료들을 이용한 실험결과와 비교해 볼 때 상당히 높은 것으로 판단 되었다.20 times of purified water was added to the fermented jujube leaf tea, followed by centrifugation for 8 hours at 100 ° C, followed by centrifugation, and the supernatant was concentrated under reduced pressure, and then subjected to SOD-like activity (SOD-like activity) experiment in connection with antioxidant function. Was found to have an antioxidant effect of more than 80%, which was considered to be considerably high compared with the experimental results using other samples.

Figure 112007509946431-pat00001
Figure 112007509946431-pat00001

본 발명에서의 발효 대추잎차는 대추잎 고유의 유용 생리활성에 대추, 대추씨, 대추나무 등의 유용 기능성과 유산균, 효모 발효에 의한 기능성이 극대화된 항산화 기능 및 혈압강하, 자양강장, 신경안정, 콜레스테롤 저하 등의 효과가 있고 향미, 맛 등의 기호성, 편의성 등이 개선된 차류(분말, 액상 등)를 제공해 줄 수 있게 된다.Fermented jujube leaf tea in the present invention has the useful physiological activity of jujube leaf, jujube, jujube seed, jujube tree and other useful functions and lactic acid bacteria, yeast fermentation antioxidant function and blood pressure drop, nourishment tonic, neurostable, It is possible to provide teas (powder, liquid, etc.) having an effect of lowering cholesterol and improving taste, convenience, etc. of flavor and taste.

또한 대추잎, 대추씨, 대추나무 등의 저가의 원부재료를 유용하게 활용할 수 있으며 항산화 기능 및 각종 생리활성 효과가 있어 기능성 식품의 원료 및 기능성 화장품, 의약품 등의 원료로 활용할 수 있게 된다.In addition, low-cost raw materials such as jujube leaves, jujube seeds, and jujube trees can be usefully used, and they can be used as raw materials for functional foods, functional cosmetics, and pharmaceuticals due to their antioxidant function and various physiologically active effects.

..

Claims (1)

대추, 대추씨, 대추나무 추출물 함유 유산균, 효모 혼합발효 대추잎차의 제조방법에 있어서Jujube, jujube seed, jujube extract-containing lactic acid bacteria, yeast mixed fermented jujube leaf tea 1) 대추잎을 채취, 세척, 살청, 유념, 건조하는 단계.1) The step of collecting, washing, apricots, keeping in mind and drying the jujube leaves. 2) 대추 30중량%~70중량%, 대추씨 10중량%~30중량%, 대추나무 10중량%~30중량%를 혼합하여 파쇄시킨 후 10~30배수의 정제수를 가하고 90℃~100℃에서 30분~90분 그리고 50℃~70℃에서 120분~240분 동안 열수추출하되 이때 초음파 진동자가 부착된 열수추출기를 이용하여 3종의 주파수의 초음파(28㎑, 65㎑, 128㎑)를 각각 또는 동시에 발생시키며 열수추출하는 단계.2) 30% by weight to 70% by weight, 10% by weight to 30% by weight of jujube seeds, 10% by weight to 30% by weight of jujube tree were mixed and crushed, and then 10 ~ 30 times of purified water was added and the mixture was dried at 90 ° C to 100 ° C. Extract hot water for 30 ~ 90 minutes and 120 ~ 240 minutes at 50 ℃ ~ 70 ℃. At this time, ultrasonic waves with three kinds of ultrasonic waves (28㎑, 65㎑, 128㎑) are used by using a hydrothermal extractor equipped with an ultrasonic vibrator. Or simultaneously generating and extracting hot water. 3) 상기 2)에 유산균(Lactobacillus sp.)과 효모(Saccharomyces sp.)를 각각 1중량％∼5중량％씩 접종하여 25℃∼35℃에서 24시간∼72시간 발효시켜 전배양액을 만드는 단계.3) inoculating 1) to 5% by weight of lactic acid bacteria (Lactobacillus sp.) And yeast (Saccharomyces sp.) In 2) to ferment for 24 hours to 72 hours at 25 ℃ to 35 ℃ to make a pre-culture. 4) 상기 1)에 상기 3)을 10중량％∼30 중량％ 접종하여 10℃∼35℃에서 24시간 이상 혐기적으로 발효 숙성시키는 단계.4) 10% to 30% by weight of 3) inoculated in 1) anaerobic fermentation for at least 24 hours at 10 ℃ to 35 ℃. 5) 상기 4)를 90℃∼100℃에서 살균한 후 수분함량 3％∼10 ％까지 건조하는단계.5) sterilizing 4) at 90 ° C. to 100 ° C. and then drying the water to 3% to 10%. 6) 상기 1)~5)의 제조공정을 특징으로 하여 만들어지는 발효 대추잎차의 제조방법.6) A method of producing fermented jujube leaf tea, which is characterized by the manufacturing process of 1) to 5).
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