KR101134921B1 - New manufacturing process of green tea - Google Patents
New manufacturing process of green tea Download PDFInfo
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- KR101134921B1 KR101134921B1 KR1020090106378A KR20090106378A KR101134921B1 KR 101134921 B1 KR101134921 B1 KR 101134921B1 KR 1020090106378 A KR1020090106378 A KR 1020090106378A KR 20090106378 A KR20090106378 A KR 20090106378A KR 101134921 B1 KR101134921 B1 KR 101134921B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
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Abstract
본 발명은 퍼핑처리를 통한 녹차의 새로운 가공방법에 관한 것이다.The present invention relates to a new processing method of green tea through puffing treatment.
본 발명에 따른 녹차의 가공방법은 갓 채엽한 생차엽을 일정 온도와 압력으로 퍼핑처리하여 가공하는 것으로써, 복잡한 증제식에 의한 녹차 가공공정을 단순화 할 수 있을 뿐만 아니라 차 성분의 추출 효율을 높일 수 있어, 새로운 녹차의 가공방법으로 유용하게 이용될 수 있다.The processing method of green tea according to the present invention is to process the freshly harvested green tea leaves by puffing at a predetermined temperature and pressure, thereby simplifying the green tea processing process by a complex deposition method and increasing the extraction efficiency of the tea components. It can be used as a new green tea processing method.
차, 퍼핑처리, 갈변, 침출능 Tea, Puffing, Browning, Leaching
Description
본 발명은 퍼핑처리를 통한 녹차의 새로운 가공방법에 관한 것이다.The present invention relates to a new processing method of green tea through puffing treatment.
일반적으로 녹차는 동백나무과에 속하는 차나무(Camellia sinensis O. Kuuntze)의 싹이나 잎을 채엽 후 열에 의해 차잎 속에 존재하는 효소, 즉 폴리페놀 옥시다제(polyphenol oxidase)를 실활시켜 폴리페놀 옥시다제에 의한 산화를 막고, 녹색과 성분을 그대로 유지시킨 불발효차를 의미한다.Generally, green tea is tea plant (Camellia Camellia belongs to the Araliaceae sinensis O. Kuuntze) shoots the leaves or leaves of the tea leaves by heat to inactivate enzymes, ie, polyphenol oxidase (polyphenol oxidase) in the tea leaves to prevent oxidation by polyphenol oxidase, and to maintain green and components It means fermented tea.
녹차는 카테킨, 카페인, 아미노산, 섬유소, 펙틴, 비타민 등의 다양한 성분이 함유되어 있으며, 이들 성분 중 카페인에 의한 흥분, 강심, 이뇨 수렴 등의 작용과 카테킨류에 의한 항산화작용, 항균작용, 콜레스테롤 상승억제 작용 등의 다양한 생리활성이 보고되고 있다.Green tea contains various components such as catechin, caffeine, amino acid, fiber, pectin, vitamin, etc. Among these components, caffeine excitement, strong heart, diuretic convergence, antioxidant activity, antibacterial action, and cholesterol elevation by catechins Various physiological activities such as inhibitory activity have been reported.
녹차의 이러한 활성에 의하여 기호음료로서 뿐만 아니라 건강음료로서도 크게 주목받고 있다.This activity of green tea has attracted great attention not only as a favorite drink but also as a health drink.
녹차는 일반적으로 채엽 후 증열, 유념, 건조, 가향 공정 등을 통하여 제조되며, 음용형태는 제조된 차엽에 직접 뜨거운 물을 부어 차성분이 우러나게 하여 마시거나 뜨거운 물에 침출 후 캔이나 패트 등의 용기에 넣은 음료형태로 이용되고 있다.Green tea is generally produced through leaf extraction, followed by steaming, keeping in mind, drying, and flavoring.In drinking form, hot water is poured directly into the manufactured tea leaves to make tea components rich. It is used as a drink in a container.
그런데, 지금까지의 녹차는 물에 대한 침출능이 떨어지기 때문에 전술한 녹차의 약리적 성분들이 충분히 우러나지 못한 상태에서 음용하여 오고 있어 침출능이 향상된 녹차의 제조가 필요하다.By the way, since the green tea has a low leaching ability to water has been drinking in a state in which the pharmacological components of the above-described green tea is not sufficiently enhanced, it is necessary to manufacture green tea with improved leaching ability.
본 발명은 이와 같은 종래의 문제점을 해결하기 위한 것으로, 다원에서 갓 채취한 신선한 차엽을 일정온도와 압력으로 퍼핑처리 함으로써 용이하게 차엽 성분을 용출시킬 수 있을 뿐 아니라, 녹차 가공과정에서 필수적인 증열, 조유, 유념 등의 공정을 거치지 않고 효소의 불활성화와 침출능 향상을 동시에 기할수 있어 녹차의 가공공정을 단순화 할 수 있는 새로운 녹차의 가공방법을 발명하였다.The present invention is to solve such a conventional problem, by puffing fresh tea leaves freshly picked from the plural at a constant temperature and pressure to easily elute the tea leaf components, essential steaming, crude oil in the green tea processing process Invented a new green tea processing method that can simplify the processing process of green tea because it can simultaneously inactivate enzyme and improve leaching ability without going through the process of keeping in mind.
본 발명은 용이하게 차엽 성분을 용출시킬 수 있는 녹차의 가공방법을 제공하는 것을 목적으로 한다.An object of the present invention is to provide a processing method of green tea which can easily elute tea leaf components.
또한, 본 발명은 녹차의 가공공정을 단순화 할 수 있는 새로운 녹차 가공방법을 제공하는 것을 목적으로 한다.It is also an object of the present invention to provide a new green tea processing method that can simplify the processing of green tea.
상기와 같은 목적을 달성하기 위하여, 본 발명은 갓 채엽한 차엽을 일정한 온도와 압력으로 퍼핑처리 하는 것을 특징으로 하는 새로운 녹차의 가공방법을 제공한다.In order to achieve the above object, the present invention provides a new green tea processing method characterized in that the freshly harvested tea leaves puffed at a constant temperature and pressure.
이하에서는 본 발명에 대하여 좀 더 상세하게 설명하기로 한다.Hereinafter, the present invention will be described in more detail.
퍼핑(puffing)의 원리는 원래 탄수화물을 많이 함유하고 있는 곡류나 식품원료 등을 고온, 고압 조건에서 수분의 급격한 증발로 인한 조직의 팽창으로 조직 내부에 공극이 많이 형성되어 전체적으로 부피가 커지는 현상이다.The principle of puffing is a phenomenon in which a large amount of voids are formed inside the tissue due to the expansion of the tissue due to the rapid evaporation of water at a high temperature and high pressure conditions, such as grains or food raw materials containing a lot of carbohydrates.
본 발명은 녹차 생엽을 일정온도와 압력으로 퍼핑 처리하여 녹차엽에서 세포 벽의 붕괴가 일어나 쉽게 녹차성분이 침출되도록 함으로써 녹차성분의 침출능 향상을 기하였다.The present invention puffed the green tea leaves at a certain temperature and pressure to break down the cell walls in the green tea leaves, so that the green tea components are easily leached.
본 발명에서 갓 채취한 녹차 생엽을 0.3~1.0 kg/cm2 압력 및 70~120℃ 온도에서 30초~5분 팽화시키는 공정을 포함하는 녹차의 가공공정을 제공한다.The present invention provides a processing step of green tea, including the step of swelling freshly harvested green tea leaves at 0.3 ~ 1.0 kg / cm 2 pressure and 70 ~ 120 ℃ temperature for 30 seconds to 5 minutes.
본 발명은 갓 채취한 녹차 생엽을 0.3~1.0 kg/cm2 압력으로 팽화시키는 것을 특징으로 한다. 본 발명에서 녹차 생엽을 0.3 kg/cm2 미만의 압력으로 팽화시키는 경우에는 차엽 세포벽의 붕괴가 일어나지 않아 침출능이 떨어지며, 1.0 kg/cm2 을 초과하여 팽화시키면 차엽의 세포벽 붕괴가 너무 심하게 일어나 차엽이 완전히 부스러지게 된다.The present invention is characterized by swelling freshly harvested green tea leaves at 0.3 ~ 1.0 kg / cm 2 pressure. Falls ability case of bulking tea saengyeop at a pressure of less than 0.3 kg / cm 2 in the present invention does not occur the degradation of chayeop cell wall leaching, the cell walls collapse of chayeop too hard when puffing in excess of 1.0 kg / cm 2 up chayeop the It will completely crumble.
본 발명은 갓 채취한 녹차 생엽을 70~120℃ 온도에서 30초~5분 동안 팽화시키는 것을 특징으로 한다. 본 발명에서 70℃ 미만의 온도에서 퍼핑시키면 폴리페놀 옥시다제(polyphenol oxidase) 효소를 완전히 실활시키지 못해 가공과정 중 녹차가 갈변되게 되며, 120℃를 초과하여 퍼핑시키면 차엽에 과도한 열이 가해져 차엽이 타서 갈변되거나 가열취가 나는 등 향미가 떨어지게 된다. 또한, 30초 미만 녹차엽을 퍼핑하면 녹차엽에 존재하는 폴리페놀 옥시다제(polyphenol oxidase) 효소의 실 활이 완전하지 못하여 가공과정 중 녹차가 갈변되게 되며, 5분 이상의 시간동안 퍼핑하면 차엽에 과도한 열이 가해져 향미가 떨어지게 된다.The present invention is characterized in that the freshly harvested green tea leaves swell for 30 seconds to 5 minutes at a temperature of 70 ~ 120 ℃. When puffing at a temperature of less than 70 ℃ in the present invention do not completely deactivate the polyphenol oxidase (polyphenol oxidase) enzyme green tea browning during processing, if the puffing exceeds 120 ℃ excessive heat is applied to the tea leaves burned tea leaves Browning or heat odor, such as flavor will fall. In addition, if the green tea leaf is puffed for less than 30 seconds, the activity of the polyphenol oxidase enzyme present in the green tea leaf is incomplete, resulting in browning of the green tea during processing. The heat is applied and the flavor is reduced.
따라서, 본 발명은 종래 녹차 가공시 행해지는 증열처리, 조유, 유념의 단계를 거치는 복잡한 가공공정을 퍼핑처리를 함으로써 한 공정에서 동시에 이루어질 수 있도록 하였다.Therefore, the present invention was made to be simultaneously carried out in one process by puffing a complex processing process that goes through the steps of heat treatment, crude oil, remarks that is performed during conventional green tea processing.
그러므로 본 발명에 따른 녹차의 가공방법은 차엽을 물로 침출시 차엽 성분의 침출능을 향상시켜 빠른 시간에 녹차의 약리적 성분들을 충분히 우러나게 하여 음용할 수 있다.Therefore, the processing method of green tea according to the present invention improves the leaching ability of the tea leaf components when leaching tea leaves with water, so that the pharmacological ingredients of green tea can be sufficiently drinked in a short time.
또한, 본 발명은 퍼핑처리 한 공정으로 처리함으로서 녹차의 복잡한 가공공정을 단순화 할 수 있다.In addition, the present invention can simplify the complicated processing of green tea by treating in a puffing process.
이하 본 발명은 하기와 같은 실시예를 통하여 보다 상세하게 설명하기는 하나 이는 본 발명의 이해를 돕기 위하여 제시된 것일 뿐, 본 발명이 하기의 실시예 만으로 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to the following examples, which are only presented to aid the understanding of the present invention, and the present invention is not limited to the following examples.
<< 실시예Example 1 및 1 and 실시예Example 2> 2>
채엽한 녹차 생엽을 가압 퍼핑기에 투여하여, 가압정도, 온도 및 시간 등 퍼핑조건을 하기 표 1과 같이 하여 시행하였다. 퍼핑을 거친 차엽은 건조실에서 수분함량이 5%(w/w)가 되도록 건조하였다.Green tea leaves were administered to a pressure puffing machine, and the puffing conditions such as the degree of pressure, temperature and time were performed as shown in Table 1 below. Tea leaves after puffing were dried in a drying chamber to have a moisture content of 5% (w / w).
<< 비교예Comparative example 1 및 1 and 비교예Comparative example 2> 2>
채엽한 녹차 생엽을 가압 퍼핑기에 투여하여, 가압정도, 온도 및 시간 등 퍼핑조건을 하기 표 2와 같이 하여 시행하였다. 퍼핑을 거친 차엽은 건조실에서 수분함량이 5%(w/w)가 되도록 건조하였다.Green tea leaves were administered to a pressure puffing machine, and the puffing conditions such as the degree of pressure, temperature and time were performed as shown in Table 2 below. Tea leaves after puffing were dried in a drying chamber to have a moisture content of 5% (w / w).
<< 대조예Control Example 1> 1>
채엽한 녹차엽을 녹차의 통상적인 증제차 제조공정인 증열, 엽타, 조유, 유념, 중유, 정유, 건조 등의 공정을 거쳐 수분함량 5% 정도의 녹차를 제조하였다.The green tea leaves were prepared by steaming, lobe, crude oil, oil, oil, essential oil, drying, etc., which is a conventional manufacturing process of green tea.
<< 실험예Experimental Example 1> 1> 녹차엽의Green tea leaf 퍼핑압력의Of puffing pressure 차이에 따른 According to the difference 침출능Leaching ability 실험 Experiment
상기 실험은 녹차엽의 퍼핑압력 조건에 따른 침출능을 확인하기 위한 것이다. 그런데, 비교예 2는 1.1kg/cm2의 압력조건에서 퍼핑하였는데, 차엽이 부스러짐으로써, 본 실험에서 배제하였다.The experiment is to confirm the leaching capacity according to the puffing pressure conditions of the green tea leaves. By the way, Comparative Example 2 was puffed under a pressure condition of 1.1kg / cm 2 , but was removed from the experiment because the leaves are broken.
본 발명에 따른 실시예 1, 2 및 비교예 1에 의해 제조된 녹차에 대하여 침출시간에 따른 가용성고형분 함량은 정제수를 가하여 추출하고 digital refractometer(PR-101, Atago co. Ltd.)로 측정하여 °brix로 나타내었으며 각 분석결과는 표 3에 나타내었다.Soluble solids content according to leaching time for green tea prepared by Examples 1, 2 and Comparative Example 1 according to the present invention was extracted by adding purified water and measured by a digital refractometer (PR-101, Atago co. Ltd.) ° It was shown as brix and each analysis result is shown in Table 3.
상기 표 3에서 알 수 있는 바와 같이, 녹차엽을 0.2kg/cm2의 압력조건에서 퍼핑한 경우에는 침출능이 현저히 낮았으나, 본 발명에 따른 퍼핑 압력조건에서는 녹차엽의 침출능이 매우 우수함을 알 수 있다. 특히, 종래기술에서보다 본 발명에 따른 가공방법은 녹차 침출능이 매우 우수함을 알 수 있다.As can be seen in Table 3, when the green tea leaves were puffed under the pressure condition of 0.2kg / cm 2 , the leaching ability was remarkably low, but the leaching capacity of the green tea leaves was very excellent under the puffing pressure condition according to the present invention. have. In particular, it can be seen that the processing method according to the present invention is very excellent in green tea leaching ability than in the prior art.
상기 결과로부터, 녹차엽을 퍼핑처리하여 가공함에 있어서는 퍼핑압력이 0.3 kg/cm2 미만의 압력으로 팽화시키는 경우에는 차엽 세포벽의 붕괴가 일어나지 않아 침출능이 떨어지는 것으로 사료된다.From the above results, in processing the green tea leaves by puffing, when the puffing pressure is expanded to a pressure of less than 0.3 kg / cm 2 , it is considered that the teal cell wall does not collapse and the leaching ability is lowered.
<< 실시예Example 3 내지 6> 3 to 6>
채엽한 녹차 생엽을 가압 퍼핑기에 투여하여, 가압정도, 온도 및 시간 등 퍼핑조건을 하기 표 4와 같이 하여 시행하였다. 퍼핑을 거친 차엽은 건조실에서 수분함량이 5%(w/w)가 되도록 건조하였다.Green tea leaves were administered to a pressure puffing machine, and the puffing conditions such as the degree of pressure, temperature and time were performed as shown in Table 4 below. Tea leaves after puffing were dried in a drying chamber to have a moisture content of 5% (w / w).
<< 비교예Comparative example 3 내지 8> 3 to 8
채엽한 녹차 생엽을 가압 퍼핑기에 투여하여, 가압정도, 온도 및 시간 등 퍼핑조건을 하기 표 5와 같이 하여 시행하였다. 퍼핑을 거친 차엽은 건조실에서 수분함량이 5%(w/w)가 되도록 건조하였다.Green tea leaves were administered to a pressure puffing machine, and the puffing conditions such as the degree of pressure, temperature and time were performed as shown in Table 5 below. Tea leaves after puffing were dried in a drying chamber to have a moisture content of 5% (w / w).
<< 실험예Experimental Example 2> 2> 관능검사Sensory evaluation
상기 실시예 3 내지 6, 비교예 3 내지 8에서 제조된 녹차의 온도 및 시간 등 퍼핑조건에 따른 색, 향, 맛, 및 전반적 기호도에 대한 관능검사를 측정하고 그 결과를 아래의 표 6에 나타내었다.The sensory test on the color, aroma, taste, and overall acceptability according to the puffing conditions such as the temperature and time of the green tea prepared in Examples 3 to 6 and Comparative Examples 3 to 8 were measured, and the results are shown in Table 6 below. It was.
상기의 녹차에 대한 관능검사는 식품분야에서 1년 이상의 관능검사 경력을 지닌 관능검사요원 20명(남여 각각 10명)으로 하여 9점 척도법에 의해 실시한 것이다.The sensory test of the green tea was carried out by the 9-point scale with 20 sensory test personnel (10 men and women each) having a sensory test experience of more than 1 year in the food field.
1) 가공된 녹차 색의 평가1) Evaluation of Processed Green Tea Color
상기 표 6에서 알 수 있는 바와 같이, 본 발명에 따른 실시예 3 내지 6은 색의 평가가 우수하였으며, 비교예 3 내지 5, 비교예 7과 8은 색의 평가가 낮았으나 비교예 6은 비교적 우수하게 나타났다. As can be seen in Table 6, Examples 3 to 6 according to the present invention was excellent in the evaluation of the color, Comparative Examples 3 to 5, Comparative Examples 7 and 8 had a low evaluation of the color, but Comparative Example 6 is relatively Appeared excellent.
상기 결과로부터 녹차엽을 퍼핑처리하여 가공하는데 있어서, 30초~5분 정도 퍼핑 처리하는 것이 가장 바람직하며, 비교예 3 및 4는 갈변된 것으로 보아 70℃ 보다 낮은 온도에서 퍼핑한 경우에는 폴리페놀 옥시다제(polyphenol oxidase) 효소를 완전히 실활시키지 못하였음을 알 수 있고, 비교예 5는 퍼핑 처리시간이 짧아 폴리페놀 옥시다제(polyphenol oxidase) 효소를 완전히 실활시키지 못하여 갈변된 것으로 사료된다. 또한 비교예 7과 8은 퍼핑온도가 너무 높아 차엽이 타서 갈변된 것으로 사료된다. In the process of puffing green tea leaves from the above results, it is most preferable to perform puffing for about 30 seconds to 5 minutes, and Comparative Examples 3 and 4 are polyphenol oxy when puffed at a temperature lower than 70 ° C. because they are browned. It can be seen that the polyphenol oxidase enzyme was not completely inactivated. In Comparative Example 5, the puffing time was short, so that the polyphenol oxidase enzyme was not completely inactivated. In addition, Comparative Examples 7 and 8 are considered to have browned tea leaves because the puffing temperature is too high.
2) 가공된 녹차 향의 평가2) Evaluation of the Processed Green Tea Scent
상기 표 6에서 알 수 있는 바와 같이, 본 발명에 따른 실시예 3 내지 6은 향의 평가가 우수하였으며, 비교예 3 내지 6은 비교적 향의 평가가 우수하였으나, 비교예 7과 8은 향의 평가가 매우 낮았다.As can be seen in Table 6, Examples 3 to 6 according to the present invention was excellent in the evaluation of the fragrance, Comparative Examples 3 to 6 was relatively excellent in the evaluation of the fragrance, Comparative Examples 7 and 8 are the evaluation of the fragrance Was very low.
상기 결과로부터 녹차엽을 퍼핑처리하여 가공하는데 있어서, 30초~5분 정도 퍼핑 처리하는 것이 가장 바람직하며, 비교예 7과 8은 퍼핑 처리온도가 높아 향의 평가에 있어서 낮게 나타났음을 알 수 있다.From the above results, the processing of the green tea leaf by puffing treatment, it is most preferable to perform the puffing treatment for about 30 seconds to 5 minutes, Comparative Examples 7 and 8 can be seen that the puffing treatment temperature is high in the evaluation of the aroma.
3) 가공된 녹차 맛의 평가3) Evaluation of the Processed Green Tea Flavor
상기 표 6에서 알 수 있는 바와 같이, 본 발명에 따른 실시예 3 내지 6은 맛의 평가가 우수하였으며, 비교예 3 내지 8은 맛의 평가가 낮게 나타났다. As can be seen in Table 6, Examples 3 to 6 according to the present invention was excellent in the evaluation of the taste, Comparative Examples 3 to 8 showed a low evaluation of the taste.
상기 결과로부터 녹차엽을 퍼핑처리하여 가공하는데 있어서, 30초~5분 정도 퍼핑 처리하는 것이 가장 바람직하며, 비교예 3은 퍼핑 처리시간이 길어 맛의 평가에 있어서 낮게 나타내었고, 비교예 7, 8는 퍼핑 처리온도가 높아 탄화취에 의해 맛의 평가가 낮게 나타내었음을 알 수 있다.In the process of puffing green tea leaves from the above results, it is most preferable to process the puffing for about 30 seconds to 5 minutes, Comparative Example 3 has a long puffing treatment time is low in the evaluation of taste, Comparative Examples 7, 8 It can be seen that the evaluation of taste was low due to the carbonization odor due to the high puffing treatment temperature.
4) 가공된 녹차의 전반적 기호도 평가4) Evaluation of overall preference of processed green tea
상기 표 6에서 알 수 있는 바와 같이, 본 발명에 따른 실시예 3 내지 6은 전반적인 기호도 평가에서 높게 나타났으나, 비교예 3 내지 8은 평가가 낮았다.As can be seen in Table 6, Examples 3 to 6 according to the present invention appeared high in the overall preference evaluation, Comparative Examples 3 to 8 was low in the evaluation.
따라서, 본 발명에 따른 녹차엽 가공방법은 일정압력, 일정온도 및 시간조건에서 매우 침출능이 우수하며, 기호도가 높은 녹차를 가공할 수 있다.Therefore, the green tea leaf processing method according to the present invention is excellent in leaching ability at a constant pressure, constant temperature and time conditions, it is possible to process green tea with high preference.
<< 실험예Experimental Example 3> 3> 종래기술과의 대비Comparison with the prior art
본 발명에 따른 실시예 4 및 5와 종래기술에 의해 제조된 대조예 1의 방법으로 제조된 녹차에 대하여 카테킨, 데아닌 및 카페인 등 성분분석을 위해 50% 에탄올 100mL에 각각의 제조된 녹차엽 1g을 넣고 60분간 교반 침출 후 여과하여 분석용 시료로 사용하였고 HPLC 분석은 XTerraRP18 column(3.5μm, 4.69×150 mm, Waters, USA)을 사용하여 0.2% phosphoric acid와 methanol의 농도구배에 의해 40℃에서 유속 1 mL/min으로 하여 210 nm에서 검출하였다. 침출시간에 따른 가용성고형분 함량은 정제수를 가하여 추출하여 digital refractometer(PR-101, Atago co. Ltd.)로 측정하여 °brix로 나타내었으며 Image analysis system으로 차엽의 형상을 측정하였다. 각 분석결과는 표 7, 8 및 도 1 내지 3에 나타내었다.1 g of green tea leaves prepared in 100 mL of 50% ethanol for component analysis such as catechin, deanine and caffeine for green tea prepared by the method of Example 4 and 5 and Comparative Example 1 prepared by the prior art according to the present invention After 60 minutes of stirring and leaching, the solution was filtered and used as analytical sample. HPLC analysis was performed at 40 ° C by using a gradient of 0.2% phosphoric acid and methanol using an XTerraRP18 column (3.5μm, 4.69 × 150 mm, Waters, USA). Detection at 210 nm was made at a flow rate of 1 mL / min. Soluble solid content according to leaching time was extracted with purified water and measured by digital refractometer (PR-101, Atago co. Ltd.) and expressed as ° brix. Each analysis result is shown in Table 7, 8, and FIGS.
상기 표 7에 나타난 바와 같이, 본 발명은 통상의 녹차 제조방법으로 제조된 대조예 1과 비교해서 카테킨 및 데아닌 등 녹차 성분은 약간 감소하였지만 도 1 및 도 2에서 보는 바와 같이 퍼핑처리 함으로써 녹차엽의 세포벽이 파괴되어 그 결과 표 8과 같이 침출속도가 향상되었음을 알 수 있다.As shown in Table 7, the present invention is slightly reduced compared to Comparative Example 1 prepared by the conventional green tea production method, such as catechin and deanine, but green tea leaves by puffing treatment as shown in Figure 1 and 2 The cell wall is destroyed and as a result it can be seen that the leaching rate is improved as shown in Table 8.
그러므로 본 발명에 따른 녹차의 가공방법은 차엽을 물로 침출시 차엽 성분의 침출능을 향상시켜 빠른 시간에 녹차의 약리적 성분들을 충분히 우러나게 하여 음용할 수 있을 뿐만 아니라, 퍼핑처리 한 공정으로 처리함으로써 녹차의 복잡한 가공공정을 단순화 할 수 있다.Therefore, the processing method of green tea according to the present invention improves the leaching ability of the tea leaves when leaching tea leaves with water, so that the pharmacological ingredients of green tea can be sufficiently drinked in a quick time, and the green tea is treated by a puffing process. To simplify the complex machining process.
도 1은 본 발명의 실시예 3에 의해 제조된 녹차의 Image analysis system으로 차엽의 형상을 측정한 것이며,1 is a shape measurement of the tea leaves by the image analysis system of green tea prepared by Example 3 of the present invention,
도 2는 본 발명의 실시예 4에 의해 제조된 녹차의 Image analysis system으로 차엽의 형상을 측정한 것이며,Figure 2 is a measurement of the shape of the tea leaves by the image analysis system of green tea prepared by Example 4 of the present invention,
도 3은 종래기술인 대조예 1에 의해 제조된 녹차의 Image analysis system으로 차엽의 형상을 측정한 것이다.3 is a shape measurement of the tea leaves by the image analysis system of green tea prepared by the conventional Comparative Example 1.
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|---|---|---|---|---|
| JPS57125655A (en) | 1981-01-27 | 1982-08-05 | Kawasaki Kiko Kk | Steaming of green tea manufacture and its device |
| KR100216664B1 (en) | 1997-07-26 | 1999-09-01 | 서경배 | A method for preparation of tea comprising pulverized polygonatum, having good processability and good taste |
| KR100482725B1 (en) | 1997-07-26 | 2005-07-28 | 주식회사 태평양 | Green Tea-Dongle mixed drink composition with excellent palatability |
| KR100904080B1 (en) | 2007-07-13 | 2009-06-23 | 학교법인 동의학원 | Tea bag comprising phellinus linteus hypha and method for preparing the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPS57125655A (en) | 1981-01-27 | 1982-08-05 | Kawasaki Kiko Kk | Steaming of green tea manufacture and its device |
| KR100216664B1 (en) | 1997-07-26 | 1999-09-01 | 서경배 | A method for preparation of tea comprising pulverized polygonatum, having good processability and good taste |
| KR100482725B1 (en) | 1997-07-26 | 2005-07-28 | 주식회사 태평양 | Green Tea-Dongle mixed drink composition with excellent palatability |
| KR100904080B1 (en) | 2007-07-13 | 2009-06-23 | 학교법인 동의학원 | Tea bag comprising phellinus linteus hypha and method for preparing the same |
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