KR101070425B1 - Process for producing food material by green tea leaves and process for producing kimchi using the food material - Google Patents

Abstract

The present invention relates to a green tea leaf food material manufacturing method that can satisfy the palatability while maximizing the functionality of the green tea leaf, and to a kimchi production method using the food material prepared by this manufacturing method.

Green tea leaf food material manufacturing method according to the present invention, (a) immersing the green tea leaves in immersion liquid to the first step of washing; (b) ripening the first washed green tea leaves; (c) immersing the ripened green tea leaves in dipping solution for secondary cleaning; (d) slicing the second washed green tea leaf; (e) freeze drying the green tea leaves; wherein the immersion liquid of step (a) is a hot water extract of dried bamboo leaves and fresh garlic, the immersion liquid of step (c) is dried bamboo leaves and raw garlic It is characterized in that the mixture of the concentrate of the hydrothermal extract of the mixture of, DL-a-tocopherol, cysteine and water mixed.

In addition, the kimchi production method according to the present invention is characterized in that the kimchi seasoning to produce kimchi seasoning to contain 3 to 15% by weight of the tea leaf food material prepared by the above method.

Green Tea, Catechin, Antioxidant, Kimchi

Description

Process for producing food material by green tea leaves and process for producing kimchi using the food material}

The present invention relates to a green tea leaf food material manufacturing method that can satisfy the palatability while maximizing the functionality of the green tea leaf, and to a kimchi production method using the food material prepared by this manufacturing method.

Kimchi is one of Korean traditional fermented foods. The taste and quality of kimchi depend on the ingredients and fermentation products contained in the main and subsidiary ingredients. Many factors involved in the fermentation process are affected by varieties, fermentation and storage temperature, salinity of the main ingredients, and it is pointed out that the shelf life is shorter than other fermented foods. . Kimchi is a low-calorie food, and Kimchi is known to be rich in organic acids and lactic acid bacteria, which are useful bacteria in the intestines, and have anemia, hypertension, anticancer, and antioxidant effects due to physiologically active substances such as dietary fiber, vitamin C, beta-carotene, and phenolic compounds. .

On the other hand, green tea is one of the favorite beverages that are widely used around the world. The main components of green tea are catechin, caffeine, amino acid, vitamins and minerals, and these components are reported to show various physiological activities. Especially, one of the freshly active ingredients of green tea is catechin, which is antitumor, anticancer, antioxidant, and cell. It is known to have suicide induction, angiogenesis suppression, and cholesterol lowering effect.

In general, many functional materials were added or fermented to kimchi to improve the functionality of kimchi, and green tea was also used as a material added to kimchi. However, the proposed method of producing kimchi with green tea is fermented mainly by mixing green tea extract with seasoning. Since green tea extract does not contain much bioactive components of green tea, kimchi added with green tea extract is also functional. It is hard to expect much.

The present invention was developed to supplement and improve the shortcomings of the conventional green tea kimchi product, the method of manufacturing green tea leaf food material that can satisfy the palatability while maximizing the functionality of the green tea leaf, and using the food material prepared by the manufacturing method To provide a kimchi production method.

In order to solve the above technical problem, the present invention comprises the steps of: (a) immersing the green tea leaves in an immersion liquid for the first cleaning; (b) ripening the first washed green tea leaves at a salt concentration of 1% to 3% at 80-100 ° C; (c) immersing the ripened green tea leaves in dipping solution for secondary cleaning; (d) slicing the second washed green tea leaves to 2 to 3 mm in width and width; (e) freezing and drying the fine green tea leaves at -45 ~ -35 ℃; the immersion liquid of the step (a), the dry bamboo leaves and raw garlic mixed in a weight ratio of 10: 0.5 ~ 1.5 After the water is added to 8 to 10 times the weight and extracted by heating for 5 to 6 hours at 95 ~ 100 ℃, the immersion liquid in the step (c), mixing the dry bamboo leaves and fresh garlic in a weight ratio of 10: 0.5 ~ 1.5 After the addition of water to 8 to 10 times by weight and extracted by heating for 5 to 6 hours at 95 ~ 100 ℃ 0.1 to 0.2% by weight of the concentrate obtained by concentrating the extract to 15 to 20 brix; 0.2-0.5% by weight of DL-a-tocopherol; It provides a green tea leaf food material manufacturing method characterized in that the mixed sap mixed with water to contain cysteine 0.2 ~ 0.4% by weight.

In addition, the present invention provides a method for producing kimchi, characterized in that the kimchi seasoning to prepare the kimchi seasoning to contain 3 ~ 15% by weight of the green tea leaf food material prepared by the above method.

According to the present invention, the following effects can be expected.

First, it can provide a green tea leaf food material that can be used as a variety of food materials while protecting the bioactive components of green tea leaves. In particular, the green tea leaves have a higher catechin content, which is a major physiologically active ingredient as the harvest time is delayed, but it is cheaper as a commercial tea as a commercially available tea, according to the present invention. Can be provided.

Second, as a sanitary kimchi with a marked increase in functionality and shelf life, it is possible to produce kimchi with a high quality of commerciality.

Green tea leaf food material manufacturing method according to the present invention, (a) immersing the green tea leaves in immersion liquid to the first step of washing; (b) ripening the first washed green tea leaves at a salt concentration of 1% to 3% at 80-100 ° C; (c) immersing the ripened green tea leaves in dipping solution for secondary cleaning; (d) slicing the second washed green tea leaves to 2 to 3 mm in width and width; (e) freeze drying the fine green tea leaves at -45 ~ -35 ℃. The cutting process of step (d) should proceed quickly because it can promote oxidation and browning as the time is delayed. In addition, the freeze-drying step of step (e) proceeds to effectively preserve the original ingredients while preventing the oxidation and browning of the green tea leaves.

In the present invention, it is preferable to use the green tea leaves produced after July, since the catechin content is higher than that of the green tea leaves harvested before, and it can be used as a high quality raw material at low cost.

In the present invention, after mixing the dried bamboo leaves and raw garlic in a weight ratio of 10: 0.5 ~ 1.5 as an immersion liquid for the first cleaning of the green tea leaves and added water 8 ~ 10 times extracted by heating at 95 ~ 100 ℃ 5-6 hours Suggest an extract. Hot water extracts of dried bamboo leaves and fresh garlic will serve as natural antioxidants.

On the other hand, as the immersion liquid for the second cleaning of the green tea leaves, mixed with dry bamboo leaves and raw garlic in a weight ratio of 10: 0.5 ~ 1.5, and then added water 8 ~ 10 times and heated at 95 ~ 100 ℃ 5-6 hours 0.1-0.2% by weight of a concentrate obtained by extracting and then concentrating the extract to 15-20 brix; 0.2-0.5% by weight of DL-a-tocopherol; We propose a mixed sap mixed with water to contain cysteine 0.2 ~ 0.4% by weight. Concentrates of hot water extracts of dried bamboo leaves and fresh garlic are to add antioxidant effect, and DL-a-tocopherol and cysteine are to add browning prevention effect.

Hereinafter, look at the present invention based on the embodiment. However, the following examples are only for illustrating the present invention, and the scope of the present invention is not limited thereto.

Example 1 Preparation of Green Tea Leaf Food Material

(1) immersion liquid manufacturing

After mixing dried bamboo leaves and raw garlic in a weight ratio of 10: 1, water is added 10 times to prepare an extract filtrate extracted by heating at 95-100 ° C. for 5 to 6 hours as a immersion liquid for primary cleaning of green tea leaves.

In addition, after mixing the dry bamboo leaves and raw garlic in a weight ratio of 10: 1, 10 times of water was added, extracted by heating for 5-6 hours at 95 ~ 100 ℃, filtered and concentrated to a concentration of 15 ~ 20 brix green tea leaves Prepared from the immersion liquid raw material for the secondary cleaning of. Dipping solution for the second wash is prepared from a mixed sap containing 0.1-0.2% by weight of the concentrate, 0.2-0.5% by weight of DL-a-tocopherol, and 0.2-0.4% by weight of cysteine. That is, the concentrate and DL-a-tocopherol and cysteine are mixed with water.

(2) primary cleaning

Phage green tea leaves harvested after July are first washed by dipping for 2 minutes in the immersion liquid for the first cleaning.

(3) Home

The green tea leaves after the first washing are ripened for 4 minutes in the brine at about 90 ℃ containing 1 ~ 3% salt concentration.

(4) secondary cleaning

The green tea leaves which have undergone the ripening process are immersed in the immersion liquid for the second cleaning for 2 minutes to be secondarily washed.

(5) cutting

Remove the moisture of the second green tea leaves and cut into 2-3mm size.

(6) drying

The fine green tea leaves are quenched at -40 ° C and dried in a freeze dryer for 11-12 hours. As a result, the green tea leaf food material according to the present invention is prepared. The green tea leaf food material thus prepared is well preserved and used in an airtight container.

Example 2 Kimchi Preparation

(1) kimchi sauce

The kimchi sauce prepared according to the conventional method is added to contain the green tea leaf food material prepared according to [Example 1] in the range of 3 to 15% by weight to prepare kimchi.

(2) Kimchi manufacturing

Kimchi is mixed with kimchi sauce to make kimchi.

Experimental Example 1 Sensory Test

Kimchi seasoning was made while changing the amount of the green tea leaf food material prepared according to [Example 1], and kimchi was made with this kimchi seasoning, and the sensory test on the kimchi was performed. The sensory test was conducted on 20 panelists (20-23 years old) by 10-point scale acceptability test for 4 items such as preference, color, smell, and taste. The results were shown in [Table 1]. . As shown in [Table 1], when making kimchi with kimchi seasoning containing 6% by weight of green tea leaf food material, high palatability of more than 8.5 points can be confirmed. It is expected that Kimchi will be able to commercialize high quality products.

Sensory evaluation division Palatability Color smell flavor No-added kimchi 8.4 8.0 8.2 8.2 Kimchi with 3wt% of green tea leaves 8.5 8.4 8.6 8.3 Kimchi with 6 wt% green tea leaf food material 8.6 8.8 8.8 8.4 Kimchi with Green Tea Leaf Food Ingredients 8.2 8.8 8.6 7.5 Kimchi with 12wt% green tea leaf food material 7.5 8.0 8.2 7.0 Kimchi with 15% by weight of green tea leaf food material 7.0 7.5 8.0 6.0 Very bad: 0 points, Normal: 5 points, Very good: 10 points

Experimental Example 2 Catechin Content Test of Kimchi

The catechin content of the kimchi made with kimchi seasoning containing 6% by weight of green tea leaf food material, which was found to be the highest in [Experimental Example 1], compared to the kimchi seasoned with kimchi seasoning containing no green tea leaf food material. It was measured, and the results are shown in the following [Table 2]. As shown in Table 2, kimchi prepared with kimchi seasoning with added green tea leaf food material can be confirmed to contain catechin, and catechin is known to have antioxidant and antibacterial effects, and it is added with green tea leaf food material. Kimchi prepared with a kimchi sauce is expected to be advantageous in terms of functionality and shelf life.

Catechin Content in Kimchi division Control Kimchi with 6 wt% green tea leaf food material Total Catechin Content - 6.4 mg%

Experimental Example 3 Oxidation Degree of Kimchi

Kimchi was prepared under the same conditions as in [Experimental Example 2], and the degree of oxidation after kimchi fermentation according to the addition of green tea leaf food material was examined, and the results are shown in Table 3 below. As shown in [Table 3], the green tea leaf food material treated group was found to have a significantly lower degree of oxidation than the control group, which is believed to increase the shelf life under the influence of antioxidants.

Oxidation degree of Kimchi division TBA Control Kimchi with 6 wt% green tea leaf food material 1 month after fermentation 36.5 68.3

Claims (2)

(a) immersing the green tea leaves in an immersion liquid for primary cleaning; (b) ripening the first washed green tea leaves at a salt concentration of 1% to 3% at 80-100 ° C; (c) immersing the ripened green tea leaves in dipping solution for secondary cleaning; (d) slicing the second washed green tea leaves to 2 to 3 mm in width and width; (e) freeze drying the fine green tea leaves at -45 ~ -35 ℃; The immersion liquid of step (a) is an extract obtained by mixing dried bamboo leaves and raw garlic in a weight ratio of 10: 0.5 to 1.5, and then adding water 8 to 10 times to the weight to heat it for 5 to 6 hours at 95 to 100 ° C. , The immersion liquid of step (c) is mixed with dry bamboo leaves and raw garlic in a weight ratio of 10: 0.5 to 1.5, and then extracted by heating water at 95 to 100 ° C. for 5 to 6 hours by adding 8 to 10 times water. 0.1 to 0.2% by weight of a concentrate obtained by concentrating the extract to 15 to 20 brix; 0.2-0.5% by weight of DL-a-tocopherol; Green tea leaf food material manufacturing method characterized in that the mixed sap mixed with water to contain cysteine 0.2 ~ 0.4% by weight. Kimchi seasoning to prepare the kimchi seasoning to contain 3 ~ 15% by weight of the green tea leaf food material prepared according to claim 1, characterized in that the kimchi is produced by the kimchi seasoning.