KR101069492B1 - Preparation method of half fermented tea comprising leaves of a persimmon and tea composition comprising the same - Google Patents

Abstract

(A) falsifying persimmon leaves; (b) kneading the forged persimmon leaves; (c) keeping the persimmon leaves until juice comes out; (d) drying the persimmon leaves that have been completed; (e) secondly falsifying the dried persimmon leaves indoors; (f) repeatedly falsifying the forged persimmon leaves at least twice; And (g) drying the persimmon leaves which have been thoroughly kneaded.

Persimmon leaves, semi-fermented tea

Description

[0001] The present invention relates to a method for preparing fermented tea of persimmon leaves,

The present invention relates to a method and a composition for producing a semi-fermented tea using persimmon leaves, and more particularly, to a method and a composition for producing persimmon leaf-fermented tea that exert an excellent effect on sensory properties.

Gam is a special product of oriental region, and it is a fruit which has unique sweetness only in China, Japan and Korea. Persimmon is a deciduous broad-leaved arboreous tree that grows in villages throughout the country. It contains flavonoid glycosides, resins, tannins, carrots, organic acids, sugars, essential oils, chlorophyll, and many other ingredients. Especially, it contains fiber and protein components. Vitamin C content is 1000mg of 100g of persimmon leaves Which is 20 times the amount of lemon, increases the blood flow of the coronary arteries.

Persimmon leaves are especially good for prevention of hypertension and arteriosclerosis, and hypertensive patients take blood pressure lower and lighter when they take a long time. For diabetic patients who have diabetes and are thirsty, masturbation can be a good supplement. In addition, it has a clear effect on scurvy, anemia and cerebral hemorrhage.

Despite the pharmacological effects of the persimmon leaves described above, however, the persimmon leaves that are commercially available are somewhat lower in sensory characteristics such as color, taste and aroma than the other tea, and it is urgent to improve sensory characteristics.

DISCLOSURE OF THE INVENTION The present invention has been made to solve the problems of the prior art as described above, and its object is to provide a persimmon leaf-fermented tea composition superior in sensory characteristics while utilizing the pharmacological activity of persimmon leaves.

Another object of the present invention is to provide a method for preparing persimmon leaf-fermented tea which is superior in sensory characteristics while utilizing the pharmacological activity of persimmon leaves.

The above-described technical object is achieved by the following constitution according to the present invention.

(1) (a) forging the persimmon leaf; (b) kneading the forged persimmon leaves; (c) keeping the persimmon leaves until juice comes out; (d) drying the persimmon leaves that have been completed; (e) secondly falsifying the dried persimmon leaves indoors; (f) repeatedly falsifying the forged persimmon leaves at least twice; And (g) drying the persimmon leaves which have been thoroughly kneaded.

(2) The method according to the above 1, wherein the forgery of the persimmon leaves in step (a) is performed at 25-30 DEG C in the presence of sunlight; And forging the daylight-faded persimmon leaves in the room at 23 to 28 ° C.

(3) The method of manufacturing a persimmon leaf semi fermentation tea according to the above 1, wherein the satin quality of step (f) is repeated three times.

(4) falsifying persimmon leaves at 25 to 30 DEG C for 10 to 40 minutes in the presence of sunlight; Falsifying the daylight-faded persimmon leaves at 23 to 28 ° C for 10 to 20 hours in the room; Kneading the forged persimmon leaves at 180 to 220 ° C for 1 to 5 minutes; Keep the persimmon leaves for 5 to 10 minutes until juice comes out; Drying the persimmon leaves which have been completed with care at 90 to 110 ° C for 5 to 15 minutes with hot air; Frying the persimmon leaves with hot air drying at 23 to 28 ° C for 1 to 5 hours in the room; Repeating the forged persimmon leaves at 180 ~ 220 ° C for 1 ~ 5 minutes three times; And drying at 70 to 100 캜 for 80 to 100 minutes by hot air.

(5) A persimmon leaf semi-fermented tea composition comprising a persimmon leaf obtained by the method according to any one of claims 1 to 4.

According to the above-described constitution of the present invention, it is possible to provide a persimmon leaf-fermented tea excellent in sensory characteristics while utilizing the pharmacological activity possessed by the persimmon leaves.

The present invention provides a tea composition which is excellent in sensory and functional properties and which can be used as a tea composition for consumers. You can broaden your choices.

The persimmon fermented tea according to the present invention comprises: (a) forging a persimmon leaf; (b) kneading the forged persimmon leaves; (c) keeping the persimmon leaves until juice comes out; (d) drying the persimmon leaves that have been completed; (e) secondly falsifying the dried persimmon leaves indoors; (f) repeatedly falsifying the forged persimmon leaves at least twice; And (g) drying the persimmon leaves that have been thoroughly squeezed.

The semi-fermented tea of the persimmon leaves according to the present invention is obtained by an enzyme fermentation process of the persimmon leaves, and the degree of fermentation is preferably about 30 to 60%, which leads to the highest color, taste and flavor. Hereinafter, the manufacturing process of the semi-fermented tea will be described in more detail step by step as follows.

First Forging Process

For the fermentation of persimmon leaves, the process of forging the persimmon leaves collected earlier is performed. Daylight forgery involves drying the persimmon leaves under sunlight, preferably forging at 25-30 ° C for 10-40 minutes. Below the above range, it is difficult to obtain a desired forgery effect, and if it exceeds the above range, it will be excessively worn and the merchantability may be lowered.

Second Forging Process

Through the above process, the persimmon leaves forged in daylight are falsified for 10-20 hours in the room of 23 ° C. to 28 ° C., and through this forging process, the moisture content can be maintained to a proper level for the subsequent fusing process.

First smoothing process

The frying process is performed on the forged persimmon leaves. The frying process is a process of frying the persimmon leaves using heat. The frying process can be performed at 180 to 220 ° C for 1 to 5 minutes, preferably using a roaster (RPM 6.5). This process is important not only for determining the tea taste but also for preventing oxidation of persimmon leaves and eliminating the toxicity of persimmon leaves.

Note process

The persimmon process is performed on the persimmon leaves that have finished the first scouring process. The observing process is carried out by rubbing the persimmon leaf which has been subjected to the above-mentioned scouring process on a flat plate. Preferably about 5 to 10 minutes until the persimmon juice comes out. Through this process, a unique flavor of the persimmon leaves juice can be imparted.

The first drying step

The thus-persimmon leaves are preferably subjected to hot air drying at 90 to 110 DEG C for 5 to 15 minutes.

Third Forging Process

Fry the dried persimmon leaves at 23 ~ 28 ℃ for 1 ~ 5 hours. This forging process can maintain an adequate level of moisture content for the next step, the second smelting process.

2nd smelting process

In the present invention, the forged persimmon leaves are preferably repeatedly fired at 180 to 220 ° C for 1 to 5 minutes to perform the fizzy quality. Preferably, the number of repeating cycles is three, which is advantageous in terms of improvement in sensory characteristics. When the soaking process is carried out three times like this, not only the toxicity of the tea can be removed, but also various components that determine the inherent taste of the persimmon leaf tea can be dissolved in water, so that the sensibility can be maximized and the preservability can be enhanced.

The second drying step

After completion of the final calcination step, the drying step is performed by hot air at 70 to 100 ° C for 80 to 100 minutes.

The persimmon leaves having undergone the above-described processes are finally subjected to fermentation by about 30 to 60%, resulting in an inferior fermented tea having excellent color, taste, flavor, and overall acceptability.

In the present invention, the persimmon leaves that have undergone the semi-fermentation process may be finely cut and used. The cutting of the persimmon leaves may be of a size determined in accordance with the intended use, for example, tea bags, and the like. This cutting process may be performed, for example, by a rotary cutter having a screen having a mesh scale of 1 to 30 mm or the like, or by performing at least one step selected from a roll, a hammer, a disk, a bur mill, a ball mill, You may. The persimmon leaves are pulverized to a particle size of 1 to 5 mm using the above-mentioned cutting or pulverizing machine. When the particle size is reduced to 1 to 5 mm, it has the best taste and flavor, and is very well grown in hot water.

When preserving the persimmon leaf semi-fermented tea obtained through the above process, it is more preferable to seal the bag with a deoxygenating agent in a bag which is gas barrier in order to prevent the incense change of the persimmon leaf tea and the color change of the leachate. The bag having gas barrier properties usable here can be a bag having an oxygen permeability of 10 ml / m 2 ⋅ atm ⋅ 24 h or less and a water vapor transmission rate of 10 g / m 2 ⋅ 24 h (0 → 90% RH) or less. As the deoxidizing agent which can be sealed together, iron powder can be used. In this case, it is preferable to indicate on the bag that the semi-fermented tea can be consumed 1 to 7 days after opening the bag.

The persimmon leaf semi-fermentation tea may further contain various additives as needed. Examples of the additives include saccharides, amino acids, and the like.

Examples of the saccharides include sugars, glucose, starch syrup, fructose, maltose, honey, fructooligosaccharides, iso-oligosaccharides, maltooligosaccharides, D-xylose, sorbitol, maltitol, mannitol, at least one selected from the group consisting of erythritol, xylitol, glycyrrhizin, d-sorbitol, stevioside, tocotine, acesulfame potassium, saccharin, aspartame, cyclamate and sucralose. Or an enzyme-treated sugar thereof may be added.

Amino acids include glycine, alanine, valine, leucine, isoleucine, threonine, DL-threonine, serine, cysteine, ), Cystine, methionine, DL-methionine, aspartic acid, asparagine, glutamic acid, lysine, arginine, histidine selected from the group consisting of histidine, phenylalanine, DL-phenylalanine, tyrosine, tryptophane, proline, oxy-proline and taurine. One or more can be mentioned.

The tea of the persimmon leaf semi-fermented tea according to the present invention manufactured through the above process can be manufactured to have a better tastes than the case of adding at least one selected from the group consisting of brown rice, marine oil, and fennel. The amount of brown rice, marine oil, and emulsion which may be added to add the above-mentioned richness may be added in an amount of 0.1 to 0.5% by weight based on the weight of the whole tea composition.

Each of the pulverized raw materials constituting the persimmon leaf semi-fermented tea composition manufactured through the above process is sealed in a teabag porridge, and it is preferable to package 1.2 to 1.5 g for personal use and 5 to 10 g for household use Do. In addition, when consumed, it is preferably consumed for about several minutes in warm water of about 100 times the amount of the persimmon leaf fermentation tea, so that tea having excellent sensory characteristics can be enjoyed.

Hereinafter, the present invention will be described in more detail with reference to examples. It should be understood, however, that the invention is not limited to the disclosed embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims.

Example 1 Preparation of Persimmon Leaf Fermented Tea

The persimmon leaf-fermented tea was prepared by the process shown in Fig.

Persimmon leaves were collected and forged for 30 minutes at 25 ° C to 30 ° C in sunlight. Daylight forged persimmon leaves were transferred to the room and forged for 17 hours at 23 ℃ ~ 28 ℃. Then, the forged persimmon leaves were subjected to a heat treatment at 200 ° C for 3 minutes using a rotator (RPM 6.5). The persimmon leaves which finished the first souring process were rubbed for about 5 ~ 10 minutes until the juice came out. The persimmon leaves were dried under hot air for 10 minutes at 100 ℃. Secondary falsification process was performed for 3 hours in the room for hot blotted persimmon leaves. The persimmon leaves that had been subjected to the second forgery process were shaken at 200 ° C for 3 minutes and dried by hot air at 90 ° C for 90 minutes.

Example 2 Preparation of Persimmon Leaf Fermented Tea

The persimmon leaf-fermented tea was prepared by the same procedure except that the final calcination step was repeated twice in Example 1.

Example 3 Preparation of Persimmon Leaf Fermented Tea

The persimmon leaf-fermented tea was prepared by the same procedure except that the final calcination step was repeated three times in Example 1.

Example 4 Preparation of Persimmon Leaf Fermented Tea

The persimmon leaf fermentation tea was prepared by the same procedure except that the final calcination step was repeated four times in Example 1.

≪ Experimental Example 1 > Sensory evaluation by frequency of persimmon leaf fermentation tea

The sensory evaluations were carried out using the 9 point scoring method for color, flavor, taste, and overall preference of 30 sensual agents trained in the samples obtained in Examples 1 to 4.

<Table 1>

From the above results, the persimmon leaf semi-fermented tea of Example 3, which was repeated three times in total, showed the most favorable taste.

<Experimental Example 2>

The results obtained by analyzing pH, color, turbidity, brownness and soluble solid content of the samples obtained in Examples 1 to 4 are shown in Table 2 below.

<Table 2>

According to the above experimental results, the pH tended to decrease as the number of times of kneading increased, and the chromaticity L, a value was higher in Example 2 and the b value was higher in Example 3. The turbidity and solubility of solids were higher in Example 3 and the degree of browning in Example 1 was higher. The higher the b value (yellowing degree) of the semi-fermented tea, the closer the color is to yellow. Thus, it is confirmed that Example 3 is the best in terms of preference.

<Experimental Example 3>

Fermented tea and fermented tea were prepared by using persimmon leaf as a control and compared with the semi-fermented tea according to Example 3, respectively.

Non-fermented tea can be classified into roasted tea and steamed tea. Among them, roasted tea for 15 minutes was the most sensual and was selected as control 1.

The fermented tea was fermented at 50 ° C and 80% humidity for 24 hours, followed by hot - air drying and hot air drying.

The results of comparative sensory evaluation of the tea having the highest degree of preference among the three types of tea were as shown in FIG.

Considering the results of FIG. 2, the degree of preference of the semi-fermented tea of Example 3 was the best in all items such as color, flavor, taste, and overall preference.

The results of analyzing pH, color, turbidity, brownness, and soluble solid content of each product group are shown in Table 3 below.

<Table 3>

According to the results of the above experiment, the pH, brownness and solubility of the fermented tea were high, the L value of non-fermentation was high, the fermentation value of a was high and the b value reflecting high preference was higher than that of Example 3 The semi - fermented tea was the highest.

<Experimental Example 4>

The sensory evaluation results of the persimmon leaves sold in the market as a control are shown in Table 4 below.

<Table 4>

As can be seen from the results of the above Table 4, three kinds of persimmon leaves sold in the market and the semi-fermented tea of Example 3 according to the present invention were compared to each other, and as a result, the persimmon leaf fermented tea of Example 3 The preference score was higher than that of persimmon leaves.

The results of analyzing pH, color, turbidity, brownness, and soluble solid content of each product group are shown in Table 5 below.

<Table 5>

According to the above experimental results, the pH, turbidity, brownness, soluble solids showed the highest value of C, and the chromaticity L, a and b values were the highest in the semi-fermented tea of Example 3.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention as defined in the appended claims. It can be understood that

1 is a view illustrating a manufacturing process of a persimmon leaf-fermented tea according to the present invention.

2 is a graph comparing sensory evaluation results of non-fermented tea, semi-fermented tea, and fermented tea using persimmon leaves.

Claims (5)

delete delete delete Falsifying persimmon leaves at 25 to 30 DEG C for 10 to 40 minutes in the presence of sunlight; Falsifying the daylight-faded persimmon leaves at 23 to 28 ° C for 10 to 20 hours in the room; Kneading the forged persimmon leaves at 180 to 220 ° C for 1 to 5 minutes; Keep the persimmon leaves for 5 to 10 minutes until the juice comes out; Drying the persimmon leaves which have been completed with care at 90 to 110 ° C for 5 to 15 minutes with hot air; Frying the persimmon leaves with hot air drying at 23 to 28 ° C for 1 to 5 hours in the room; Repeating the forged persimmon leaves at 180 ~ 220 ° C for 1 ~ 5 minutes three times; And drying at 70 to 100 캜 for 80 to 100 minutes by hot air. delete

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