KR101127669B1 - An easy and quick tea manufacturing method of phyllostachys pubescence leaves - Google Patents

Abstract

The present invention is to provide a new blind bamboo leaf tea manufacturing process in order to minimize the manufacturing process, as well as to consider the unique plant histological properties of the seed bamboo leaf, washed and cut dried bamboo leaves in a cauldron or cylindrical pot, 200 to 250 Primary quenching step of 1-5 minutes at a temperature of ℃; A first bibim process which rubs the first steamed blind bamboo leaves for 5 to 10 minutes; Putting the first bibimung bamboo leaves in a cauldron or a cylindrical pot and a second steaming step of steaming for 1-5 minutes at a temperature of 80-110 ℃; A second bibim process of rubbing the second steamed blind bamboo leaf for 5 to 10 minutes; A flavoring step of putting the secondary bibim-byeong bamboo leaves in a cauldron or a cylindrical pot and simmering for 1-5 minutes at a temperature of 90-95 ° C .; And it provides a method for producing blind bamboo leaf tea, characterized in that the third step of the bibimyeo rubbing the flavored bamboo leaf leaves for 1 to 5 minutes.

Description

A simple and quick method for making bamboo sprout tea {AN EASY AND QUICK TEA MANUFACTURING METHOD OF PHYLLOSTACHYS PUBESCENCE LEAVES}

The present invention relates to a method for producing a bamboo leaf tea with excellent palatability and economical efficiency by minimizing and optimizing the process according to the plant tissue properties and moisture content of the bamboo leaf leaves. By removing the process and establishing a manufacturing process to be able to produce the blind bamboo leaf tea only by grinding, bibim and flavoring process, it relates to a manufacturing method of the bamboo leaf tea with high preference and greatly improved economic efficiency.

Bamboo is a plant belonging to the flower family and has been used for folk remedies such as bark, branches, leaves, shoots and endothelial kills for stroke, sweating and hypertension (Kim et al., 2001). Activity, antimutagenic and hepatotoxic inhibitory effects have been reported (Sin & Han, 2002; Lee & Moon, 2003; Lee et al., 2004; Joo et al., 2005 Yoo et al., 2005). In our country constitute the three atheroma two weeks of Timber Bamboo (Phyllostachys bambusoides), somdae (Phyllostachys nigra var. Henonis), maengjongjuk (Phyllostachys pubescence) mainly live in central south region. According to the forest products statistics of 2007, more than 80% of the Bongju bamboo forests in Korea are distributed in Hacheong-myeon, Geoje-si, and more than 80% of the production of Bongju bamboo shoots are produced in Geoje. Extracts of the bamboo shoots have a wide range of antibacterial effects against various bacteria and are known to have high antioxidant activity (Baek et al., 2002; Lee & Moon, 2003). In addition, it was reported that the stem extracts of the stem of the dead had ACE inhibitory activity and blood pressure lowering effect (Kim et al., 2008 Park & Jhon, 2009). Currently, bamboo leaf tea and bamboo leaf tea have been developed in Damyang-gun, etc., but bamboo leaves are used for food. However, there is a need for development of blind bamboo leaf tea using blind bamboo leaves mainly distributed in Geoje Hacheong-myeon. Therefore, an economical manufacturing process must be established for easy production of Bamjongjuk tea with excellent taste and aroma. However, due to the lack of research, it is simply steamed in a cast iron pot with high heat treatment or borrowed from the manufacturing method of green tea. to be. However, since the moisture content and tissue properties of the plants used to make tea differ depending on the raw materials, it is difficult to apply the conventional Jeddah process previously reported to the production of the bamboo shoot tea as it is (Baek et al., 1997 Kim et al. , 2006a, Kim et al., 2006b).

The present invention has been made to solve the problems of the prior art as described above, the object is to optimize the operating conditions of the steaming and bibim process suitable for the production of tea using the bamboo leaves in consideration of the tissue characteristics of the bamboo leaves It is to provide a manufacturing method that can produce the sensory bamboo tea with excellent sensory facilities with minimal facilities.

The technical problem of the present invention as described above is achieved by the following means.

(1) In the method for producing simple bamboo leaf tea easily and quickly,

Washing and cutting the dried dead bamboo leaves at a temperature of 200 to 250 ° C. for 1 to 5 minutes to obtain a first steaming process;

A first bibim process which rubs the first steamed blind bamboo leaves for 5 to 10 minutes;

A second quenching process of simmering the first non-beamed blind bamboo leaves at a temperature of 80 to 110 ° C. for 1 to 5 minutes;

A second bibim process of rubbing the second steamed blind bamboo leaf for 5 to 10 minutes;

A flavoring step of squeezing the second non-beamed blind bamboo leaves at a temperature of 90 to 95 ° C. for 1 to 5 minutes for flavor treatment; And

The method for producing blind bamboo leaf tea, characterized in that the third step of the bibim process of rubbing the flavored dead bamboo leaf leaves for 1 to 5 minutes.

(2) Blind bamboo tea produced by the method according to (1).

According to the present invention, there is provided a new method for producing a bamboo tea leaf tea having excellent palatability without thickening, bibimbing and drying process, and considering the shape and strength of the bamboo leaf tea, the first steam, the first bibim, the second steam, 2 By establishing the operating conditions of tea bibim, fragrance, and tertiary bibim process, and by linking with each unit process, it optimizes the manufacturing process of tea leaves and removes the smell and impurities of the tea leaves. It is possible to provide excellent bamboo leaf tea with high palatability. In addition, the bamboo shoot tea produced according to the present invention can provide a method for producing the bamboo shoot tea excellent economical through minimizing the process as well as excellent palatability by the optimized process. As a result, the method of manufacturing the seed bamboo leaf tea provided by the present invention enables easy production of the seed bamboo leaf tea without expensive equipment, thereby widely using the seed bamboo leaf as a food, and promoting the development and consumption of the seed bamboo leaf leaf. It is possible to seek the resourceization of Byeongjongjuk mainly distributed in Geoje subcontracting area.

1 is a flow chart of a simple and rapid process of producing the bamboo sprouts tea leaves using the stems according to the present invention.
Figure 2 is a measurement result of DPPH free radical scavenging activity carried out on the blind bamboo leaf tea of Example 1 prepared in accordance with the present invention and the blind bamboo leaf powder of Comparative Example 1.

The method for producing a simple and quick blind bamboo leaf tea of the present invention,

Washing and cutting the dried dead bamboo leaves at a temperature of 200 to 250 ° C. for 1 to 5 minutes to obtain a first steaming process;

A first bibim process which rubs the first steamed blind bamboo leaves for 5 to 10 minutes;

A second quenching process of simmering the first non-beamed blind bamboo leaves at a temperature of 80 to 110 ° C. for 1 to 5 minutes;

A second bibim process of rubbing the second steamed blind bamboo leaf for 5 to 10 minutes;

A flavoring step of squeezing the second non-beamed blind bamboo leaves at a temperature of 90 to 95 ° C. for 1 to 5 minutes for flavor treatment; And

Rubbing the scented blind bamboo leaves for 1 to 5 minutes characterized in that consisting of a third bibim process.

The method of producing a simple and quick seed bamboo leaf tea of the present invention, Preferably, washing and cutting the seed dried bamboo leaves in a cauldron or cylindrical kettle and steamed for 3 minutes at a temperature of 250 ℃; A first bibim process of rubbing the first steamed blind bamboo leaf for 7 minutes; Putting the first non-beamed dead bamboo leaves into a cauldron or a cylindrical pot and then steaming for 2 minutes at a temperature of 110 ° C .; A second bibim process of rubbing the second steamed blind bamboo leaf for 7 minutes; A tender squeezing step of putting the secondary bibim-byeong bamboo leaves in a cauldron or a cylindrical pot for 5 minutes at a temperature of 95 ° C .; And by completing a simple and quick blind bamboo leaf tea manufacturing process consisting of a three-time bibim process that rubs the fragrant blind bamboo leaf leaves for 5 minutes, excellent palatability and economic efficiency by greatly reducing the manufacturing time and cost by minimizing the number of unit processes It was possible to establish a method for producing bamboo sprout tea.

Hereinafter, the production method of the simple and rapid blind bamboo leaf tea of the present invention will be described in detail. The method for producing blind bamboo leaf tea according to the present invention has been established by minimizing the unit process, and the pretreatment process, the first wetting process, the first bibimbing process, the second wetting process, the second bibimbing process, the flavoring wetting process, and the third bibim process The unit processes are composed of the optimum conditions, and the processes are described in detail as follows.

(1) Pretreatment Process

In this process, the seedling bamboo leaves, which are the raw materials of the seedling bamboo leaves tea, are collected, and the withered or discolored leaves are sorted out. The screened blind bamboo leaves are uniformly cut into 2 × 2 cm using a cutter and washed to remove dust or foreign matter.

(2) 1st process

In this step, the pretreated treated bamboo leaves are placed in a cauldron or a cylindrical kettle and firstly quenched at 200 to 250 ° C. for 1 to 5 minutes to inactivate the enzyme that causes browning in the raw material, and remove the green leaves of the dead bamboo leaves. If the tea leaves are burned or dried too much at high temperature at this stage, the leaves will be crushed or powdered in the subsequent process, and the value as a commodity will be lowered, so the temperature should be lowered step by step.

(3) 1st Bibim Process

Bibimb is a process that destroys plant tissues so that the taste and aroma components are effectively extracted when drinking the first steamed blind bamboo leaves with tea and mixes it for 5 to 10 minutes at room temperature. In particular, blind bamboo leaves with hard plant tissues require an iterative bibimbing process to be well cared for.

(3) secondary wetting process

After the first steaming and the bibim process, the dead bamboo leaves are brushed off so that they do not stick together, and the second steaming process is performed to increase the taste and aroma of tea as well as drying the leaves. The drying method, time and temperature conditions vary greatly depending on the tissue characteristics and moisture content of the plant to be made into tea. In the case of the bamboo shoot tea, the tea with high palatability can be obtained by repeating the steaming and biblic processes while sequentially decreasing the temperature from high temperature to low temperature. have. At this time, the second steaming process is to be re-drying while steaming for 1 to 5 minutes at 80 to 110 ℃ to remove the moisture of the blind bamboo leaves up to about 80% while adding the taste and flavor.

(4) 2nd Bibeam Process

The secondary bibim process is carried out for 5 to 10 minutes under the same conditions as in the primary bibim process.

(5) Fragmentation Process

After the second bibim process for 5 to 10 minutes, the final quenching process is a process of adding temperature and flavor to the tea by cooling the temperature to 90 to 95 ° C. for 1 to 5 minutes. If you remove the bamboo leaves at a high temperature from the beginning, the browning phenomenon of the tissue will occur suddenly, and the color will deteriorate and taste and aroma will deteriorate when you make tea. In addition, the active ingredient contained in the bamboo leaves may be destroyed, and because the tea is broken down into powder, the value of the product decreases, so it should be avoided by raising it to a high temperature rapidly for a long time. Therefore, the steaming process is gradually lowered the temperature, and then dehydrated and dried while boiling the dead bamboo leaves with a damper, and the water content of the dead bamboo leaves is reduced to about 7% through three damping processes.

(6) 3rd Bibeam Process

After the fragrance weaving process, the tissue of blind bamboo leaves is well destroyed through a 1 to 5 minute bibeam process. At this time, the powder and foreign matters are removed from the blind bamboo leaves made in the shape of tea by wind.

(7) Packing process

After the third bibim process, the blind bamboo leaf tea can be commercialized by removing impurities, sorting, and packing the product after cooling to room temperature, and the tea bag product is made of 100-200 mesh by using a mill. After pulverizing to a tea bag using a tea bag manufacturer can be commercialized by packaging for tea bags.

Tea can be divided into two types according to the manufacturing method. It is steamed tea made by steaming steamed bamboo leaves, which is the material of tea, followed by drying process, drying, bibing, virtue, and incense process. Divided. Depending on the plant that is the raw material of the tea may be suitable for the tea, and tea may be suitable for tea, but in the case of green tea is produced both tea and tea. However, in the case of plant raw material, strong green tea must be overcome with sweet taste, so that the green tea may be suitable. According to the present invention, it is possible to easily and quickly produce a blind bamboo leaf tea only by a series of wetting, bibim, and fragrance blowing processes without a thickening process.

In order to drink the Mengjong Bamboo Tea which has been completed through the above manufacturing process, add Mengjong Bamboo Tea in water of 70-100 ℃ and extract it for about 30 seconds to 1 minute. You can drink it.

Hereinafter, the present invention will be described in more detail with reference to the following examples and comparative examples. However, this is to facilitate an easier understanding of the present invention, and is not intended to limit the present invention through these.

In each of the following Examples and Comparative Examples, the seedling bamboo leaves, which were used as raw materials, were collected and used in Hacheong-myeon, Geoje-si, Gyeongsangnam-do.

Example 1

After washing and drying 10 kg of dead bamboo leaves, cut into 2 × 2 cm size, and firstly drained for 3 minutes at a temperature of 250 ° C., the first dried bamboo leaves were rubbed for 7 minutes, and then heated at 110 ° C. for 3 minutes. Secondary condensation was performed, and the second condensed blind bamboo leaves were subjected to a second bibim for 7 minutes. The fragrance extraction process was carried out at a temperature of 95 ° C. for 5 minutes and the third bibeam process was conducted over 5 minutes. Finally, the debris was removed to obtain 4.1 kg of bamboo shoot tea.

[Example 2]

After washing and drying 10 kg of the dead bamboo leaves, cut into 2 × 2 cm size, and firstly drained for 5 minutes at a temperature of 200 ° C., the first dried bamboo leaves were rubbed for 10 minutes, and then at 80 ° C. for 5 minutes. Secondary condensation was performed, and secondary condensed bamboo leaves were subjected to a second bibim for 10 minutes. The fragrance extraction process was performed for 5 minutes at a temperature of 90 ° C., and the third bibeam process was performed over 5 minutes. Finally, the debris was removed to obtain 4.2 kg of bamboo shoot tea.

[Example 3]

After washing and drying 10 kg of dead bamboo leaves, cut into 2 × 2 cm size, and first quenched for 1 minute at a temperature of 220 ° C., rubbed the first dried bamboo leaves for 5 minutes, and then at a temperature of 90 ° C. for 1 minute. Secondary condensation was performed, and the second consigned dead bamboo leaves were subjected to a second bibim for 5 minutes. The smell extraction process was performed for 1 minute at the temperature of 93 degreeC, and the 3rd bibeam process was performed over 1 minute. Finally, the debris was removed to obtain 4.0 kg of bamboo shoot tea.

Example 4

After washing and drying 10 kg of the dead bamboo leaves, cut into 2 × 2 cm size, and firstly washed for 3 minutes at a temperature of 230 ° C., and then rubbing the first dried bamboo leaves for 7 minutes, followed by 3 minutes at a temperature of 100 ° C. Secondary condensation was performed, and the second condensed blind bamboo leaves were subjected to a second bibim for 7 minutes. A sterilization process was performed for 3 minutes at a temperature of 95 ° C. and a third bibeam process was carried out over 5 minutes. Finally, the debris was removed to obtain 4.3 kg of bamboo shoot tea.

[Example 5]

After washing and drying 10 kg of dead bamboo leaves, cut into 2 × 2 cm size, and firstly drained for 5 minutes at a temperature of 240 ° C., and then rubbing the first dried bamboo leaves for 10 minutes, followed by 5 minutes at a temperature of 110 ° C. Secondary condensation was performed, and secondary condensed bamboo leaves were subjected to a second bibim for 10 minutes. The fragrance extraction process was performed for 5 minutes at a temperature of 90 ° C., and the third bibeam process was performed over 5 minutes. Finally, the debris was removed to obtain 4.2 kg of bamboo shoot tea.

Comparative Example 1

The dried bamboo leaves were dried in a hot air dryer at 40 ° C. for 3 hours, and then pulverized to prepare dry bamboo leaves powder.

[Experimental Example 1]

The blind bamboo leaf tea prepared according to Example 1 was powdered into a grinder and powdered into 40 mesh to analyze crude protein, crude fat, dietary fiber, calcium, iron and β-carotene, and tar, cadmium, arsenic, tin, and chromium. Harmful components of lead, tin and tin were also identified (Table 1).

Crude fat, crude protein and tar pigments were analyzed according to the method described in the Food Code (KFDA, 2008). Heavy metals and minerals were quantified using Inductively Coupled Plasma (Jobin Yvon Co., France) after adding 3 ml of nitric acid to 0.3 g of sample and acid-decomposing with microwave (Whang & Kim, 1999). Analysis was performed using the EPA method (EPA, 2007) Dietary fiber content was determined by the method of enzymatic gravimetric method, Prosky et al. (Prosky et al., 1987) The beta-carotene content was determined by Brubacher et al. (Brubacher et al. , 1985), and vitamin C content was measured according to the 2,4-dinitrophenyl hydrazine (DNP) method (AOAC, 1990).

ingredient content heavy metal content protein(%) 16.49 As (mg / 100g) - Lipid (%) 0.03 Cd (mg / 100g) - Vitamin C (mg / 100g) 1.06 Pb (mg / 100g) - β-carotene
(Μg RE / 100g) 7903.25 Sn (mg / 100g) - Dietary Fiber (g / 100g) 60.42 Cr ⁶⁺ (mg / 100g) - Ca (mg / 100g) 437.10 Tar Color (mg / 100g) - Fe (mg / 100g) 17.20

As can be seen from Table 1, 100 g of bamboo sprout tea contains 60.42 g of dietary fiber, which is more present than 47.6 g of the previously reported lotus leaf tea and 33.8 g of barley leaf tea. It can be seen that it can be a good source of dietary fiber. β-carotene contains 7.9 mg RE / 100g (= 47.4 mg%), which is much higher than green tea (14-29 mg%), lotus leaf tea (2.8 mg%) and barley leaf tea (6.9 mg%). It appears that there is a blind bamboo leaf powder tea can be utilized as an excellent source of β-carotene. Calcium contains 437 mg%, which is lower than the previously reported lotus leaf tea and higher than barley leaf tea, which can be used as a source of vegetable calcium. In addition, Bam bamboo leaf tea, which is manufactured because no harmful arsenic (As), cadmium (Cd), hexavalent chromium (Cr ⁶⁺ ), lead (Pb), tin (Sn) and tar pigments are detected, is safely consumed as food. It was confirmed that it was possible.

[Experimental Example 2]

The polyphenol content of the powder of tea leaves was measured to confirm that the bioactive components were well maintained when the tea leaves were prepared with tea.

Total polyphenol content was measured according to the Folin-Denis assay method (Singleton et al., 1999) using chlorogenic acid as a standard. 5 g of the dried bamboo leaves and 5 g of bamboo leaves were placed in 100 ml of hot water, and extracted at 80 ° C. for 5 minutes, followed by centrifugation (10,000 × g, 10 min) to obtain a supernatant and filtered through a 0.2 μm filter. 50 μl of folin-ciocalteu reagent was added to 0.1 ml of dried bamboo leaf and bamboo leaf tea extracts, and reacted at room temperature for 5 minutes. Then, 1.5 ml of 20% sodium carbonate solution was added and incubated for 10 minutes at room temperature. Absorbance at 760 nm was measured using CA, USA).

As a control, the dried blind bamboo leaf powder, which was dried for 3 hours at 40 ° C. in a hot air dryer, was used (Comparative Example 1). The solid content and total polyphenol content of the extract obtained after extracting the dried bamboo leaf powder tea of Example 1 and dry dried bamboo leaf powder of Comparative Example 1 with 80 ° C. hot water for 5 minutes and filtering with a 0.2 μm filter are shown in Table 2. .

sample Water Soluble Solids Content (mg / ml) Polyphenol Content (µg / ml) Blind bamboo tea 6.0 520.67 ± 2.48 Dried Bamboo Leaf Powder 5.8 900.90 ± 9.98

As for the bamboo leaf tea, the solid content was extracted about 3.3% more than the dried bamboo leaf leaves, and the total polyphenol content was 1.73 times higher. This is due to a series of kneading processes, including a bibim process that rubs and destroys the tissues of the blind bamboo leaf powder, and solids in the tissue are better eluted, and the polyphenol oxidase is denatured by the heat treatment process of the tea manufacturing process. It can be seen that the phenol is well maintained without oxidation. This shows that it is possible to ingest more of polyphenols as well as the effective intake of the components of the bamboo sprouts when the tea is prepared and drinked rather than dried and used.

In order to confirm that the antioxidant effect is maintained even when preparing the tea leaves were compared with the DPPH free radical scavenging activity of the tea leaves and tea leaves dried (Fig. 2). Extracting free radical scavenging activity of bamboo shoot leaves (IC ₅₀ = 212 g / ml) was more than two times higher than dried bamboo leaves, which is consistent with the difference in polyphenol content.

[Experimental Example 3]

The free radical scavenging activity of the powder of the bamboo sprouts was measured to confirm that the bioactive components were well maintained when the bamboo sprouts were prepared as tea.

Free radical scavenging activity was measured according to the method of Blois (Blois, 1958) using the reducibility of 1,1-diphenyl-2-picrtlhydrazyl (DPPH). 5 g of dried bamboo leaves and 5 g of bamboo leaves were placed in 100 ml of hot water, and extracted at 80 ° C. for 5 minutes, followed by centrifugation (10,000 × g, 10 min) to obtain a supernatant and filtered through a 0.2 μm filter. To 40 μl of the sample prepared by diluting the extracts from the dried and dried bamboo leaf tea leaves, 160 μl of 0.04 mM DPPH was added and reacted in the dark for 30 minutes, and then absorbed at 515 nm using a microplate reader (VERSAmax, Molecular Device, CA, USA). Was measured. In the control group, distilled water was added instead of the sample, and the free radical scavenging activity (%) was expressed as 100-[(absorbance of sample added / absorbance of control) x 100], and 50% scavenging concentration of DPPH radical (IC ₅₀ ) was calculated. .

Women who do not smoke cigarettes in the early 20s after taking 5 g of the dead bamboo leaf powder tea of Examples 1 to 5 and the dried dead bamboo leaf powder of Comparative Example 1, putting it in 1L of water at 80 ° C. for 1 minute to test the flavor Twenty persons were selected as panelists, and sensory evaluation was performed on color, taste, and aroma by 5-point scale (5-very good, 4-good, 3-normal, 2-bad, 1-very bad). The figures are expressed as mean ± standard error.

Sensory Evaluation of Bamjong Tea Leaves According to Manufacturing Method sample color flavor incense Overall rating Example 1 4.1 ± 1.32 4.3 ± 1.26 4.0 ± 1.25 4.1 ± 1.24 Example 2 4.2 ± 1.27 4.3 ± 1.18 4.1 ± 1.03 4.2 ± 1.68 Example 3 4.1 ± 1.08 4.2 ± 1.42 4.2 ± 1.17 4.2 ± 1.22 Example 4 4.3 ± 1.61 4.3 ± 1.10 4.2 ± 1.75 4.3 ± 1.09 Example 5 4.2 ± 1.33 4.2 ± 1.65 4.1 ± 1.55 4.2 ± 1.26 Comparative Example 1 3.5 ± 1.29 2.1 ± 1.27 2.0 ± 1.03 2.2 ± 1.15

As described above, after 5 minutes of hot water at 80 ° C., which is a condition for drinking tea, the sensory results showed that the Mengjong bamboo leaf tea according to the embodiment of the present invention has a delicious taste and aroma, so it is suitable to drink tea, while the dried bamboo leaf leaves are well watered. It did not come out, it was fresh, and the taste and aroma were not good. Therefore, it was shown that making tea as a tea rather than simply drying the bamboo leaves not only improves the taste and aroma, but also makes it more suitable for utilization of bioactive substances. It is also effective to extract Bengjong bamboo leaf tea in water and drink it as tea, but it is effective to consume all of the active ingredients of Blind bamboo leaf tea when it is powdered and consumed as it is, especially dietary fiber and β-carotene that are not extracted from water. Can be taken effectively.

Claims (2)

In a simple and quick method of manufacturing the bamboo shoot tea,
Washing and cutting the dried dead bamboo leaves at a temperature of 200 to 250 ° C. for 1 to 5 minutes to obtain a first steaming process;
A first bibim process which rubs the first steamed blind bamboo leaves for 5 to 10 minutes;
A second quenching process of simmering the first non-beamed blind bamboo leaves at a temperature of 80 to 110 ° C. for 1 to 5 minutes;
A second bibim process of rubbing the second steamed blind bamboo leaf for 5 to 10 minutes;
A flavoring step of squeezing the second non-beamed blind bamboo leaves at a temperature of 90 to 95 ° C. for 1 to 5 minutes for flavor treatment; And
The method for producing blind bamboo leaf tea, characterized in that the third step of the bibim process of rubbing the flavored dead bamboo leaf leaves for 1 to 5 minutes. Blind bamboo tea prepared by the method according to claim 1

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