KR101122648B1 - Method for preparing a fermented Mate - Google Patents

Abstract

The present invention is to prepare a fermented mate tea and fermented mate tea produced through the process of fermenting mate tea to reduce the content of tannin and caffeine while maintaining the existing antioxidant effect through the treatment and fermentation process mate tea In the present invention, fermented mate tea prepared according to the method of the present invention is reduced in bitterness and astringent taste of mate tea, while the rich and soft taste is enhanced and tenderness, while having antibacterial activity against food poisoning bacteria and dermatitis In addition, there is an effect that can be used as a food additive or cosmetic additive.

Mate Tea, Fermentation Process, Tannins, Caffeine

Description

Method for preparing fermented mate tea {Method for preparing a fermented Mate}

The present invention relates to a method for producing fermented mate tea, and more specifically, fermentation to improve the taste and palatability of mate tea by reducing the content of tannin and caffeine while maintaining the existing antioxidant effect through fermentation process and fermenting mate tea raw materials. It relates to a method for producing mate tea and fermented mate tea produced therefrom.

Tea has been widely consumed regardless of east and west, and more recently, studies on the physiological activity and pharmacological effects of various functional teas for promoting health have been actively conducted. In addition, tea is produced in many countries, but tea is produced in various varieties with different shapes and flavors. Tea can be changed and improved by the fermentation through the manufacturing process such as steaming, rubbing, floating and drying.

Mate is a tea drink mainly consumed in Argentina, Uruguay, Paraguay and southern Brazil, and is made from the leaves of the perennial tree IILex paraguarensis. Mate tea is known to have a large amount of useful ingredients such as saponin with high polyphenol content and high mineral concentration, and is widely used throughout the world. In addition, Mate tea is known to have high antioxidant capacity and lower cholesterol and have anti-obesity effects, and other studies have been conducted on other effects. Mate Tea is recognized as a safety food by the US Food and Drug Administration (FDA) and is a safety food listed on GRAS (Generally Recognized As Safe) that does not require additional toxicity or stability tests.

Currently, Mate tea is imported and sold a lot in Korea, but its unique taste and aroma are unfamiliar or strong in Korea, where the cultivation area and manufacturing process are different from those on the market. The taste and aroma of tea in the selection of tea makes a decisive contribution, so in the present invention fermented mate tea by various process steps in order to soften the unique flavor in order to casually drink and select a mate tea having a variety of useful ingredients and efficacy To prepare.

Accordingly, it is an object of the present invention to provide a method for producing fermented mate tea which can improve the taste and taste of mate tea while reducing the bitter and astringent taste while maintaining the existing antioxidant effect.

In addition, another object of the present invention is to provide a fermented mate tea with reduced content of tannin and caffeine prepared by the above method.

An object of the present invention as described above is to post-treat the mate tea raw materials in the nasal treatment and fermentation process, to measure the content of tannin, caffeine, total polyphenols and flavonoids for the fermented mate tea obtained therefrom, and to verify the antibacterial activity of the fermented mate tea extract Thus, while fermented matecha reduced the tannin and caffeine content, the antioxidant effect was maintained, was achieved by confirming that it exhibits antimicrobial activity against food poisoning bacteria and dermatitis.

The present invention provides a method for preparing fermented mate tea.

Method for producing a fermented mate tea according to the present invention comprises the steps of boiling the mate tea raw material in boiling water; Drying the poached mate tea; Rubbing the dried mate tea; Fermenting the grated mate tea; Drying the fermented mate tea; Squeezing the dried fermented mate tea; And 덖 drying the fermented mate tea.

In the method for producing a fermented mate tea according to the present invention, the fermentation step may be carried out at a constant humidity at room temperature, preferably at about 70% humidity, but is not limited thereto for proper fermentation, and is commonly used in the art. Fermentation processes known as can be used.

In another aspect, the present invention provides a fermented mate tea produced by the above method is reduced tannin and caffeine content.

The extract of fermented mate tea according to the present invention showed antimicrobial activity against food poisoning bacteria, especially Vibrio parahaemolyticus and dermatitis such as endophthalmitis and acne, in particular Staphylococcus epidermis .

Therefore, the present invention provides an extract of fermented mate tea according to claim 2 having antibacterial activity against food poisoning bacteria and dermatitis.

The present invention also provides a food additive composition containing the fermented mate tea extract as an active ingredient.

The present invention also provides a cosmetic additive composition containing the fermented mate tea extract as an active ingredient.

In the present invention, the term "active ingredient" includes a substance or a group of substances (a pharmacologically active ingredient or the like which is expected to express its efficacy or effect directly or indirectly by intrinsic pharmacological action). It means to contain the main component as).

In the present invention, to improve the flavor by performing a post-processing on the mate tea raw material was examined the component changes according to the process. As a result, in the fermented mate tea according to the present invention, the contents of tannin and caffeine, which are the main components of bitterness and astringent taste, were reduced by the fermentation process, and thus polyphenols and flavonoids were also reduced. In addition, the antimicrobial activity of fermented mate tea was tested to confirm the antimicrobial activity of Vibrio parahaemolyticus and Staphylococcus epidermis . In addition, fermented mate tea showed an increase in brightness and redness and a decrease in yellowness by the fermentation process. As a result of sensory evaluation of mate tea at each process step, it was confirmed that the taste and palatability of mate tea could be improved by fermentation process by improving the taste and freshness while reducing the taste and freshness.

Mate tea, known for its efficacy with a long tradition, is thought to help drink more casually by improving the flavor by the process performed in the present invention.

Fermented mate tea prepared according to the method of the present invention by reducing the tannin and caffeine content while reducing the bitter and astringent taste of mate tea while maintaining the existing antioxidant effect through the fertilizing process and fermentation process, while improving the umami and sweetness Increasing the softness can improve the taste and taste of mate tea, has antimicrobial activity against food poisoning bacteria and dermatitis and can be used as food additives or cosmetic additives in addition to drinking.

Hereinafter, preferred embodiments of the present invention will be described in more detail with reference to Examples. However, the scope of the present invention is not limited to these examples.

Example: Preparation of Fermented Mate Tea

In this embodiment, imported processed mate tea was used as a tea raw material. First, the matecha raw material was removed by boiling in boiling water to remove microorganisms and the inside, and dried at 100 ℃ for 4 hours. After drying the dried mate tea for 5 minutes, it was fermented for 4 days in a constant temperature and humidity of 70%, 25 ℃. Subsequently, the fermented mate tea was dried at 80 ° C. for 2 hours, then steamed and dried again at 80 ° C. for 10 minutes (see FIG. 1).

Samples in the above process were collected for each of three sections (after the fermentation process, when the drying was completed after fermentation, and when the drying was completed after fermentation). Was performed.

Experimental Example

All samples collected in the above embodiment was used in the experiment while storing in a desiccator after completion of the process step. Samples for the experiment were hydrolyzed 10 times of water to 2 g of mate tea prepared for each process step to extract hot water for 30 minutes at 70, 25, 4 ℃ and filtered the extract was used as a sample solution for measurement.

Experimental Example 1: Tannin component analysis

Tannin is a component of polyphenols that elutes at high temperatures and has a bitter astringent and bitter taste when tea is cold. Therefore, the fermented tea manufacturing process was set up as shown in FIG.

To analyze the tannin content of each sample, mix 5 mL of 1/5 dilution sample solution with 5 mL of ferrous stannate solution (FeSO ₄ 7H ₂ O 100 mg + Rochelle salt 500 mg / 100 mL H ₂ O) and Sorensen's phosphate. The absorbance was measured by adjusting the volume to 25 mL with a buffer solution (1/15 M disodium hydrogen phosphate solution and 1/15 M potassium dihydrogen phosphate solution mixed at 84:16, pH 7.5) and contrasting with the blank group at 540 nm. Quantification of tannins was calculated from a standard curve prepared by quantifying ethyl gallate. The absorbance of 1 mg of standard solution corresponds to 1.5 mg of tannin in tea.

As a result, as shown in Table 1 and Figure 2, it was confirmed that the tannin content decreases as the extraction temperature is lower, which is considered to be due to the characteristics of the tannin eluted at a high temperature. In addition, tannin content was lowered through the process of boiling, rubbing, fermentation, and fermentation of mate tea itself.

TABLE 1

Changes in Tannin Content in Different Fermentation Processes

Extraction temperature
Name of sample Tannin Content (μg / mL) 70 25 4 # 1 ²⁾ 127.2 ¹⁾ 118.65 115.2 #2 121.95 113.7 111 # 3 115.35 116.1 109.35 #4 120.6 113.4 104.55

¹⁾ Measured after diluting 5 times

²⁾ # 1; Mate Tea Raw Material

  #2; After poaching mate tea,

  # 3; Fermented and dried after boiling the mate tea

  #4; Boiled, fermented and dried after boiling poached mate

In particular, tannin content was decreased by about 10% from 127.2 μg / mL to 115 μg / mL after boiling and fermentation at 70 ° C. 104. 55 μg / mL, the lowest tannin content at both extraction temperature and process steps. In this regard, it was possible to lower tannins that induce astringent taste through raw materials and fermentation of mate tea, and in particular, it was confirmed that tannin content was the lowest during cold leaching, reducing the tannin content of mate tea to reduce the taste of mate tea materials. It can be improved.

Experimental Example 2 Measurement of Total Polyphenol and Flavonoid Content

In the extract of plant raw materials, the flavonoids and polyphenols are known to have high physiologically active substances. Therefore, the flavonoids and polyphenols were measured in fermented mate tea to investigate the changes of physiologically active substances.

The total polyphenol content was determined by adding 0.1 mL of 2N Folin-ciocalteau reagent to 0.5 mL of the sample solution according to the Folin-Denis method, thoroughly mixing, and adding 8.4 mL of sterile distilled water. After reacting at room temperature for 3 minutes, 1 mL of 20% Na ₂ CO ₃ was added, and after 1 hour of reaction at room temperature, the absorbance was measured at 725 nm using a spectrophotometer (Ultraspec 2100pro, Amersham Co., Sweden). The total polyphenol content was calculated from the standard curve prepared by quantifying tannic acid.

The total flavonoid content was measured by mixing 100 mL of 1/50 dilution sample solution with 1 mL diethyl glycol and reacting for 5 minutes at room temperature, then mixing with 100N of 1N NaOH for 30 minutes at 37 ° C, followed by a spectrophotometer (Ultraspec 2100pro, Absorbance was measured by Amersham Co., Sweden). Total flavonoid content was calculated from a standard curve prepared by quantifying quercetin.

As a result, as shown in Tables 2 and 3 and FIGS. 3 and 4, as the extraction temperature is lowered, the fermentation process goes beyond the fermentation step, and the flavonoid and polyphenol contents are decreased.

TABLE 2

Changes in Flavonoid Content in Different Fermentation Processes

Extraction temperature
Name of sample Flavonoid Content (μg / mL) 70 ℃ 25 ℃ 4 ℃ # 1 ² 53.83 ¹⁾ 41.16 39.16 #2 41.83 31.33 22.33 # 3 42.01 27.66 20.83 #4 39.16 30.33 17.16

¹⁾ Measured after diluting 5 times

²⁾ # 1; Mate Tea Raw Material

  #2; After poaching mate tea,

  # 3; Fermented and dried after boiling the mate tea

  #4; Boiled, fermented and dried after boiling poached mate

TABLE 3

Changes in Polyphenol Contents in Different Fermentation Processes

Extraction temperature
Name of sample Total Polyphenol Content (μg / mL) 70 ℃ 25 ℃ 4 ℃ # 1 ²⁾ 15.62 ¹⁾ 13.18 12.38 #2 13.61 11.48 10.85 # 3 13.70 11.96 10.53 #4 13.20 11.79 10.12

¹⁾ Measured after diluting 5 times

²⁾ # 1; Mate Tea Raw Material

  #2; After poaching mate tea,

  # 3; Fermented and dried after boiling the mate tea

  #4; Boiled, fermented and dried after steaming mate tea

Experimental Example 3 Antioxidant Activity by Electron Donating Ability

Electron donating ability was measured using reducing power of 1,1 diphenyl-2-picrylhydrazyl (DPPH). To 200 μL of sample solution, add 800 μL of DPPH solution (4 × 10 ^-4 M DPPH, dissolved in 100 mL of ethanol), add 2 mL of anhydrous ethanol, mix for 10 seconds, react for 15 minutes at room temperature, and absorbance at 525 nm. The difference in absorbance was calculated as a percentage and the control without the sample. A standard curve was prepared and calculated by quantifying L-ascorbic acid as a standard.

EDA (%) = (1-A / B) × 100

A: Absorption capacity of the sample

B: Absorption capacity of the blank group

As a result of comparing the antioxidant effect through the electron donating ability, as shown in Table 4 and Figure 5, as the extraction temperature is lower, the fermentation process showed a tendency to increase slightly, but the difference was not large.

TABLE 5

Antioxidant Changes During Fermentation Process

Extraction temperature
Name of sample Electron donating ability (%) 70 ℃ 25 ℃ 4 ℃ # 1 ¹⁾ 84.28 85.22 85.22 #2 85.36 85.63 85.56 # 3 84.82 85.22 85.76 #4 84.82 85.09 85.83

¹⁾ # 1; Mate Tea Raw Material

  #2; After poaching mate tea,

  # 3; Fermented and dried after boiling the mate tea

  #4; Boiled, fermented and dried after steaming mate tea

By the fermentation process (FIG. 1) set in the present experimental example, the content of tannin, which is a kind of polyphenols involved in the bitterness and astringent taste of mate tea, could be lowered. Polyphenols were reduced, but the antioxidant effect was not significantly changed. Therefore, this fermentation process was able to increase palatability by reducing the taste and increasing the softness as a leach tea in mate tea material while maintaining the existing antioxidant effect.

Experimental Example 4 Analysis of Caffeine Content

Caffeine has a refreshing bitter taste, but caffeine increases the ability to perform exercise, increases concentration, and may also have a positive effect on fast fatigue, but it may also cause problems in the heart and nerves, causing headaches and insomnia. have. Therefore, in this study, the reduction of caffeine content by fermentation was analyzed by HPLC to minimize the negative effects of caffeine in teas that are frequently consumed in daily life. HPLC analysis conditions are as shown in Table 5 below, and the indicator substance caffeine was purchased from Sigma and compared with the sample.

TABLE 5

HPLC Analysis Conditions for Analysis of Caffeine Content in Mate Tea Samples by Fermentation Stage

HPLC analysis conditions wavelength 280 nm equipment Waters model 2795 HPLC system column Waters Novapak C18 (3.8mm id x 150mm)
reversed phase (RP) column Fluidized bed A: 2% acetic acid
B: Acetonitrile Flow rate 1ml / min Column temperature 35 ℃

As a result, as shown in Table 6 and Figure 6, the mate tea after the boiling and fermentation process at 70 ℃ extraction was able to lower the caffeine content of the initial mate tea about 46%, at the 4 ℃ extraction conditions of the boiling, fermentation and steaming Through the process, Mate tea was found to have a caffeine content of about 25% less than the initial Mate tea. Caffeine is reported to be an important factor affecting not only the negative effects but also taste, especially bitter taste. Considering this, it is thought that the caffeine lowers the taste of beverages by lowering caffeine through the fermentation process of mate in this experiment. It can be used competitively with other leaf tea as a low caffeine mate tea ingredient.

TABLE 6

Changes of Caffeine Content by Fermentation Process and Extraction Temperature

Extraction temperature
Name of sample Caffeine Content (mg / mL) 70 ℃ 25 ℃ 4 ℃ # 1 ¹⁾ 1,355.89 843.63 1,070.13 #2 861.06 982.63 978.53 # 3 729.37 874.70 913.19 #4 1,107.83 982.48 801.17

¹⁾ # 1; Mate Tea Raw Material

  #2; After poaching mate tea,

  # 3; Fermented and dried after boiling the mate tea

  #4; Boiled, fermented and dried after steaming mate tea

Experimental Example 5: antibacterial test

In this experimental example, antimicrobial tests were performed on six pathogenic strains of the sample solution cooled by extracting Mate tea at 70 ° C. Staphylococcus aureus (KCTC 1621) , Vibrio parahaemolyticus (KCTC 2471 ), Salmonell enterica subsp (KCTC 2514), Staphylococcus epidermis (KCTC 1917) , Escherichia coli (KCTC 2593) , Candida albicans 7965) 6 species were used. After streaking and spreading the strains on each optimal growth agar medium, 80uL of each sample solution and 80uL of sterile water used for the sample as a control were sufficiently absorbed into the paper disk and placed on the medium where the bacteria were smeared. / 24hr / 48hr antimicrobial activity was confirmed.

As a result, as shown in Table 7 and Figure 7, it was confirmed that the growth inhibitory disease (Clear zone) having the antibacterial activity against two strains of Staphylococcus epidermis , food poisoning bacteria Vibrio parahaemolyticus and dermatitis bacteria such as endophthalmitis and acne. This suggests that mate tea can be used as a supplement for food safety for certain foods and as an additive ingredient in products such as skin cleaners and cosmetics.

<Table 7>

Antimicrobial Activity of Mate Fermented Tea Extracts

Test strain Antimicrobial Activity of Mate Extracts Staphylococcus aureus x Vibrio parahaemolyticus o Salmonella enterica subsp. x Staphylococcus epidermis o Escherichia coli x Candida albicans x

Experimental Example 6: Chromaticity Measurement

100g of water was poured into 1 g of each of the tea samples for each fermentation step, and leached at 70 ° C. for 5 minutes to use as a sample solution for measurement. The chromaticity of the sample solution was measured using a color difference meter (JS555, Color Techno System Co. Japan). A 5 ml sample solution was placed in a cell through which light of 15 mm inside diameter passed, and the L value (brightness), the a value, and the b value (color) were measured using a colorimeter.

As a result, as shown in Figures 8 and 9, after the fermentation process, the appearance of the matecha raw material smoothed and the leaves were seen, it was confirmed visually that the red color more visible. For sensory evaluation, the mechanical chromaticity was expressed as L, a, and b values using the colorimeter. In addition, as shown in Table 8 and FIG. 10, L value (brightness) and a value (redness) increased with the process, and b value (yellowness) decreased.

<Table 8>

Chromaticity Values of Different Mate Extracts in Different Fermentation Processes

Schedule No L a b # 1 ¹⁾ 67.46 -9.56 26.28 #2 88.95 -16.27 24.63 # 3 99.81 0.77 -17.69 #4 90.19 13.33 -25.28

¹⁾ # 1; Mate Tea Raw Material

  #2; Rubbing after mate tea

  # 3; Fermented and dried after boiling the mate tea

  #4; Boiled, fermented and dried after steaming mate tea

It is considered that the remaining material of Mate dimension material is arranged together with the process as the brightness of the Mate tea raw material appearance with the naked eye disappears and the brightness is increased. Is believed to have taken place. In addition, the increase in redness and decrease in yellowness are similar results to those known as fermented tea.

Experimental Example 7: sensory evaluation

100g of mate tea sample collected at each step in the fermentation process was poured into 100g of water, leached at 70 ° C for 5 minutes, and cooled and filtered to prepare leached tea. The preference scores were evaluated on a 9-point scale with very poor (1), poor (3), moderate (5), good (7), and very good (9) item scales. When one-way ANOVA showed significant differences in the mean values of various groups, multiple comparisons by Duncan test were performed with 95% confidence.

As a result, as shown in FIG. 11, the astringent taste and greenness which were intended to improve in the mate tea were reduced by the process compared with the initial mate tea raw material. In addition, as a result of evaluating the flavor and taste of the taste including the umami taste and the cold season, it was found to be 1.3-1.6 times more advanced than the leached tea by the early maté tea ingredients.

1 is a flow chart schematically showing a manufacturing process of fermented mate tea according to the present invention.

Figure 2 is a graph showing the change in tannin content according to the fermentation process step and extraction temperature.

Figure 3 is a graph showing the change in the flavonoid content according to the fermentation process step and extraction temperature.

Figure 4 is a graph showing the polyphenol content change with the fermentation process step and extraction temperature.

Figure 5 is a graph showing the antioxidant effect change according to the fermentation process step and extraction temperature.

6 is a graph showing the change in caffeine content of fermented mate tea.

Figure 7 is a photograph showing the growth inhibition ring by the antibacterial activity of fermented Mate tea extract.

8 is a photograph of mate tea raw materials according to the fermentation process step.

9 is a photograph of mate tea extract according to the fermentation process step.

10 is a graph showing the color change of mate tea extract according to the fermentation step.

11 is a graph showing the results of sensory evaluation of fermented mate tea according to the fermentation step.

<Short description of the symbols in the drawings>

#One; Mate Tea Raw Material

#2; Rubbing after mate tea

# 3; Fermented and dried after boiling the mate tea

#4; Boiled, fermented and dried after steaming mate tea

Claims (5)

Boiling mate tea ingredients in boiling water; Drying the poached mate tea; Rubbing the dried mate tea; Fermenting the grated mate tea; Drying the fermented mate tea; Squeezing the dried fermented mate tea; And Drying the fermented mate tea Fermented mate tea production method consisting of. A fermented mate tea prepared by the method according to claim 1, wherein the content of tannin and caffeine is reduced. Extract of fermented mate tea according to claim 2 having antimicrobial activity against food poisoning bacteria and dermatitis. Food additive composition containing a fermented mate tea extract according to claim 3 as an active ingredient. Cosmetic additive composition containing a fermented mate tea extract according to claim 3 as an active ingredient.

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