KR101023583B1 - Manufacturing method of fermented green tea - Google Patents

Abstract

PURPOSE: A mass-producing method of fresh fermented green tea is provided to uniformly produce massive amount of tea leaves at the same without destroying useful nutritive substances. CONSTITUTION: A mass-producing method of fresh fermented green tea comprises the following steps: rapidly freezing tea leaves at -30~-20deg C for 12hours(20); storing the frozen tea leaves at -5~0deg C for 8hours(30); firstly fermenting the tea leaves for 8~12hours(40); roasting the fermented tea leaves, and rolling(50,60); secondly fermenting the roasted tea leaves using a fermenter for 6~12hours at 35~45deg C(70); drying the fermented tea leaves(80); extracting green tea using the dried tea leaves(90); and sterilizing the obtained green tea, and inserting into a container(100,110).

Description

Manufacturing method of fermented green tea

The present invention relates to a method for producing green fermented green tea, and more particularly, to rapidly freeze at -30 ~ -20 ℃ for more than 12 hours prior to the first fermentation step of drying the tea leaves in the shade for 8 to 12 hours By going through the freezing step and the freezing storage step of freezing and storing at -5 ~ 0 ℃ for more than 8 hours, it is possible to ferment a large amount of tea leaves at once in the first and second fermentation stages very uniformly and quickly, The present invention relates to a method for producing biofermented green tea, which is capable of producing a large amount of biofermented green tea.

In general, green tea refers to a tea that is concerned with its taste or color by treating the shoots or leaves of Camellia sinensis with Camellia sinensis with heat or steam and putting it in warm water.

Such green tea contains catechin, caffeine, chaponin, amino acids, vitamin C, vitamin E, provitamin B, polysaccharides, and the like in large amounts.

In particular, green tea has attracted more attention as the catechin has the effect of antioxidant activity, anticancer action, cholesterol lowering action, anti-aging action, heavy metal detoxification action, caries prevention and bad breath removal action.

Such green tea is prepared by various methods, which are described below.

The manufacturing method of green tea disclosed in Korean Patent No. 0756546 is characterized in that the tea leaves and stems of the green tea are separated by a selector and then roasted by varying the conditions for the tea leaves and stems.

And the method of manufacturing fermented green tea disclosed in Korean Patent No. 0675755 is filled with tea leaves in the barrel and fermentation process in ocher or charcoal room, ripening process by drying naturally in the shade, ripening process in jar after heating with soft charcoal It is characterized by passing in turn.

In addition, the manufacturing method of the handmade green tea disclosed in Korean Patent Laid-Open Publication No. 2002-0088320 is characterized by enhancing the palatability so that the color, aroma, flavor, etc. of the green tea are not damaged while shortening and improving the cumbersome manufacturing process.

In addition, the black rice green tea and its manufacturing method mainly based on the black rice disclosed in Korean Patent No. 0354321 are characterized by manufacturing black rice having excellent physiological activity along with green tea to produce tea.

 In addition, the green tea green tea and the manufacturing method mainly based on the green rice disclosed in Korean Patent No. 0368633 is characterized in that the green tea with the physiological activity and the predetermined processing to produce a tea.

The green tea prepared according to the manufacturing method as described above had a unique astringent taste and bitter taste, and the color was turbid and the fragrance was not clear.

In order to solve this problem, using a bamboo brush for 5 to 10 minutes at a high temperature of 350 ~ 400 ℃ to improve the functionality and palatability of tea while minimizing the loss of useful nutrients of tea leaves A method for producing fermented green tea, which is disclosed in Korean Patent No. 0916196, which manufactures green tea by fermenting tea leaves, has been developed.

Thus, the shortcomings of the previous green teas with astringent taste, turbidity and turbid aroma were improved, giving a clear and pale taste, no turbidity and a clear aroma, while allowing sweetness and refreshment to feel as a sense of smell.

However, the conventional method for producing fermented green tea is because the process of killing the tea leaves at a high temperature of 350 ~ 400 ℃, even if the processing time is short as 5 ~ 10 minutes, most of the useful nutrients of tea leaves are destroyed, as well as In case of drying in the shade it was difficult to ferment evenly.

That is, according to the conventional method for producing fermented green tea, a large amount of tea leaves cannot be fermented all at once, and its fermentation state is not uniform. In particular, since the tea leaves used in fermented green tea are large springs, the above problems were more serious.

Therefore, there is an urgent need for the development of a manufacturing method capable of mass production of fermented green tea by uniformly fermenting a large amount of tea leaves at once without destroying the useful nutrients of the tea leaves at all.

The present invention has been invented to solve the above problems, and the side step of collecting the tea leaves as a raw material to enable the mass production of fermented green tea by uniformly fermenting a large number of tea leaves at once; A rapid freezing step of rapidly freezing the collected tea leaves; A freezing storage step of freezing and storing the rapidly frozen tea leaves; A primary fermentation step of primary fermentation of the frozen tea leaves; A salsaeng step of squeezing the first fermented tea leaves; A mindful step of repeatedly rubbing the tea leaves passed through the flesh; A secondary fermentation step of secondary fermentation of the tea leaves passed through the above-mentioned mind; A drying step of drying the secondary fermented tea leaves; A leaching step of putting the dried tea leaves into hot water to soak green tea; A sterilization step of sterilizing the green tea; A step of injecting the sterilized green tea into a container; The purpose of the present invention is to provide a method for producing green fermented green tea, which is configured to include the same.

The present invention has no effect on the breakthrough of useful nutrients of the tea leaves in the production of fermented green tea artificially control the efficiency of the tea leaves fermentation is very uniform and fast, so the effect of producing a large amount of high quality fermented green tea effect There is.

In addition, through the above-mentioned effect, the fermented green tea, which is good for health and has excellent taste and aroma, is widely distributed to the public. In addition, by artificially adjusting the efficiency of the foot has the effect that can produce a large amount of Oryong tea 20 to 30%.

1 is a manufacturing process chart of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

Method for producing a fermented green tea of the present invention is the side step (10) to collect the tea leaves as a raw material; A quick freezing step (20) of freezing the collected tea leaves; A freeze storage step (30) for freezing and storing the rapidly frozen tea leaves; Primary fermentation step (40) for primary fermentation of the tea leaves stored in the shade; Salsaeng step (50) to brew the first fermented tea leaves; Remind step 60 to repeatedly rub the tea leaves passed through the apricot; Second fermentation step (70) for secondary fermentation of the tea leaves passed through the mind; A drying step 80 of drying the secondary fermented tea leaves; Leaching step (90) to put the dried tea leaves in hot water and soak green tea; Sterilization step (100) for sterilizing the green tea in 130 ℃; A bottle step of injecting the sterilized green tea into a container; Characterized in that configured to include.

The rapid freezing step 20 is a step of rapidly freezing the collected tea leaves at -30 ~ -20 ℃ more than 12 hours.

The freezing storage step 30 is a step of freezing the frozen tea leaves at -5 ~ 0 ℃ for more than 8 hours.

The first fermentation step 40 is a step of primary fermentation for 8 to 12 hours in the shade so that the moisture content of the frozen tea leaves 10 to 30%.

The salsaeng step (50) is a step of steaming the first fermented tea leaves at 170 ~ 270 ℃ for 5 to 10 minutes.

The second fermentation step 70 is a step of secondary fermentation for 6 to 12 hours at 35 ~ 45 ℃ using a fermenter to provide a constant humidity to the tea leaves.

The drying step 80 is a step of drying the secondary fermented tea leaves at 60 ~ 80 ℃ for 6 hours or more.

The leaching step 90 is a step of putting the fermented tea leaves in hot water of 85 ~ 95 ℃ for 20 to 30 minutes.

The manufacturing method of the fermented green tea of the present invention configured as described above is a method for producing fermented green tea by brewing tea leaves which have undergone a process such as apricots, condiments, fermentation and drying in hot water.

In particular, the manufacturing method of the fermented green tea of the present invention is characterized in that it is possible to ferment a large amount of tea leaves uniformly and quickly, unlike the conventional methods for producing various fermented green teas.

This is the same as the configuration shown in Figure 1, the freezing step 20 and the rapid freezing tea leaves to freeze the tea leaves collected between the harvesting step 10 and the first fermentation step 40 frozen storage The freezing storage step 30 is further configured, and the secondary fermentation step 70 is achieved by configuring the secondary fermentation step using a fermenter to provide a constant humidity to the tea leaves in mind.

In other words, when the tea leaves are fermented, the moisture is uniformly and quickly so that the tea leaves are uniformly and quickly fermented, and then, after the first fermentation, the tea leaves are subjected to a rapid freezing process and a freezing storage process. It is achieved by using a fermentor to provide.

Therefore, according to the present invention, unlike the conventional methods for producing various fermented green teas, the tea leaves are rapidly frozen and frozen and then fermented in large quantities simultaneously and rapidly according to the first fermentation step 40.

And by using the fermenter to provide a constant humidity in the secondary fermentation step 70, the present invention can not only make the fermentation state of the tea leaves more uniform, but also increase the fermentation rate further.

This makes it possible to produce high quality fermented green tea which is very good for health as well as taste and aroma. In addition, fermented green tea can be more widely distributed because it can produce high quality fermented green tea in large quantities.

When explaining the production method of such a fermented green tea of the present invention step by step according to the manufacturing process as follows.

First, the first step is the side step 10 to collect the tea leaves as raw materials. At this time, the tea leaves are classified into jeonjeon (April-May), Sejak (May-June), and middle crop (July-October) according to the harvesting time. While the content of the back is decreased, the content of the polyphenol, which is astringent taste component, is slightly increased.

Therefore, since the taste and ingredients are different depending on the harvesting time, the harvesting time should be appropriately selected to best match the function and purpose of the fermented green tea.

The second step is a rapid freezing step 20 for freezing the collected tea leaves. This is a step to ensure that the fermentation is uniformly made in the first fermentation step 40 and the second fermentation step 70 while minimizing the destruction of the components, taste, aroma, etc. of the collected tea leaves. At this time, the tea leaves can be rapidly frozen for more than 12 hours at -30 ~ -20 ℃ using a rapid freezer.

The third step is a freeze storage step 30 for freezing and storing the frozen tea leaves. This also ensures that the fermentation is uniformly made in the first fermentation step 40 and the second fermentation step 70, while minimizing the destruction of components, taste, aroma, etc. of the tea leaf as in the rapid freezing step (20) It is a step for. Here, the tea leaves can be frozen and stored for more than 8 hours at -5 ~ 0 ℃ using a refrigerator.

The fourth step is the first fermentation step 40 of primary fermentation of the tea leaves frozen in the shade. This is a step of fermenting by natural wind while thawing the frozen tea leaves completely.

At this time, the tea leaves are fermented for 8 to 12 hours in the shade so that the moisture content is 10 to 30%. The tea leaves are no longer astringent and sweetness is increased to improve the flavor.

If the moisture content of the tea leaves is less than 10%, the taste and aroma are greatly reduced due to discoloration, and if the tea leaves 30%, turbidity of the tea leaves is increased, so the above range should be maintained.

The fifth step is a salsaek step 50 to boil the first fermented tea leaves at 170 ~ 270 ℃ for 5 to 10 minutes.

This is the most important process to determine the quality of the tea leaves is the step of stopping the fermentation of tea leaves by raising the temperature of the tea leaves to stop the activity of oxidase. In addition, to remove the toxicity of the tea leaves to prevent oxidation to maintain the green color of the tea leaves and evaporate the moisture to facilitate the subsequent step 60.

At this time, if the temperature is too high, the tea leaves are burned. If the temperature is too low, the tea leaves remain intact, it is most important to maintain the temperature.

And even though the tea leaves go through the high temperature salsa phase 50, after the longitudinal freezing step 20 and the refrigerating step 30, unlike the conventional, the useful nutrients of tea leaves are not destroyed at all and are preserved as they are.

The sixth step is a reminder step (60) to rub the tea leaves through the salinity repeatedly. This is a process of rubbing tea leaves repeatedly, the content of water and internal water on the surface of the tea leaves are uniformly removed, and the cell tissues of the tea leaves are appropriately destroyed so that the ingredients come out well when leaching in hot water.

At this time, the degree and time of rubbing the tea leaves vary depending on the condition of the tea leaves, young leaves are light, hardened leaves are preferably heavy. In particular, when you do the manual work until the white foam from the tea leaves, and if you do the machine work for 3 minutes to 3Kg tea leaves. After emptying as described above, the tea leaves are separated and separated.

The seventh step is a secondary fermentation step 70 for secondary fermentation for 6 to 12 hours at 35 ~ 45 ℃ using a fermenter to provide a constant humidity to the tea leaves. This is the step to fully ferment the tea leaves.

Here, the tea leaves are fermented at 35-45 ° C. for 6 to 12 hours using a fermenter that provides a constant humidity, so the fermentation state of the tea leaves becomes very uniform compared to the conventional one, and the fermentation time can be shortened significantly compared to the conventional one. .

Therefore, a large amount of tea leaves can be fermented all at once, so that the fermentation green tea can be produced in large quantities after the leaching step 90.

The eighth step is a drying step of drying the secondary fermented tea leaves at 60 ~ 80 ℃ for 6 hours or more. This is to remove the moisture contained in the tea leaves for the storage of the tea leaves.

The ninth step is a leaching step 90 to put green tea into hot water and soak green tea. This is a step of leaching the components, taste, and aroma of tea leaves into hot water.

At this time, the temperature of the hot water should be 85 to 95 ° C. and the boiling time should be 20 to 30 minutes. If the temperature of the hot water is too high and the boiling time is too long, the hot water will be so thick that the taste and aroma will decrease. If the temperature is too low and the time for soaking is too short, it will be too soft and the taste and aroma will be degraded.

The tenth step is a sterilization step 100 for sterilizing the soaked green tea at 130 ° C. This step is to sterilize harmful bacteria contained in green tea to further improve the quality of green tea and prevent it from deterioration even if stored for a long time.

The eleventh step is the last step of the hospitalization step to complete the sterilized green tea in a container of the appropriate capacity. This is a step to facilitate the distribution of green tea. In this case, the container may be constituted by a PET bottle or a glass bottle, and the capacity thereof may be configured as necessary.

10: harvesting step 20: rapid freezing step
30: frozen storage step 40: the first fermentation step
50: Salmon Stage 60: Mindful Stage
70: secondary fermentation step 80: drying step
90: leaching step 100: sterilization step
110: admission stage

Claims (2)

Side step (10) of collecting the tea leaves as raw materials; A rapid freezing step of rapidly freezing the collected tea leaves at -30 to -20 ° C for at least 12 hours; A cryopreservation step 30 for freezing and storing the rapidly frozen tea leaves at -5 to 0 ° C. for at least 8 hours; Primary fermentation step (40) for primary fermentation of the frozen tea leaves in the shade for 8 to 12 hours; Salsaeng step (50) to brew the first fermented tea leaves; Remind step 60 to repeatedly rub the tea leaves passed through the apricot; Second fermentation step (70) for the second fermentation for 6 to 12 hours at 35 ~ 45 ℃ using a fermenter to provide a constant moisture to the tea leaves passed through the mind; A drying step 80 of drying the secondary fermented tea leaves; Leaching step (90) to put the dried tea leaves in hot water and soak green tea; A sterilization step (100) for sterilizing the green tea; A bottle step of injecting the sterilized green tea into a container; Method for producing a fermented green tea, characterized in that comprising. delete

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