KR101208627B1 - Food prepared by using natural tea leaves - Google Patents

Abstract

The present invention relates to a method for preparing food using fresh tea leaves, and more particularly, to immersed in an aqueous solution containing 85 to 90 parts by weight of water, 5 to 10 parts by weight of salt, and 3 to 7 parts by weight of ethyl alcohol. The present invention relates to a method of manufacturing a food using green tea leaves, which can be ingested without reluctance by relieving the bitterness and bitterness peculiar to the tea leaves by preparing a food using green tea leaves with low catechin content.

Tea leaves, green leaves, tea, catechin, food, immersed, fried, pancake, purple, pickles, reliefs, chives, pickles

Description

Food prepared by using natural tea leaves

The present invention relates to a method for preparing food using fresh tea leaves, and more particularly, to immersed in an aqueous solution containing 85 to 90 parts by weight of water, 5 to 10 parts by weight of salt, and 3 to 7 parts by weight of ethyl alcohol. The present invention relates to a method for preparing a food using raw tea leaves, which can be ingested without discomfort by relieving the bitterness and bitterness peculiar to the tea leaves by preparing food using raw tea leaves having low catechin content.

Looking at the leaves of tea, that is, tea leaves, 75 to 80% by weight, 20 to 25% by weight are solids, and 40% by weight of solids are water-soluble ingredients such as tannins, amino acids, vitamins, caffeine, sugars and saponins. And a small amount of organic acids and inorganic components, 60% by weight of cellulose, protein, pectin, starch, fat-soluble vitamins, etc. are insoluble. Tea components are known to cause a variety of physiological effects in the human body, typically known as anti-cancer and immune enhancing effects.

On the other hand, tea leaves have been used mainly in the form of beverages by fermentation in most cases, such as green tea, oolong tea, and black tea, but recently, tea leaves are simply drinked with the spread of the well-being culture and the development of the food processing industry. In addition, products have been developed for use in cosmetics, soaps, sweets, ice cream and the like. However, until now, most attempts to use tea leaves in food have included green tea powder, and there have not been many attempts to produce foods using raw tea leaves as they are by using raw tea leaves themselves as food ingredients.

Tea leaves contain about 10-18% by weight of catechins (see Hadong Green Tea Research Institute's homepage, "www.hgreet.or.kr"). Catechin is a polyphenol that is a tea flavored tea. catechins include free catechins with a mild bitter taste, ester catechins with a bitter and astringent taste, and combined catechins with a strong bitter and mild astringent taste, including carcinogenesis, arteriosclerosis, suppression of blood pressure rise, prevention of blood clots, It is known to have various effects such as antiviral, anti-obesity, anti-diabetic, antibacterial, detoxification, anti-inflammatory effect, caries prevention, anti-gugging, normalization of intestinal flora.

These catechins are included in most tea leaves as they are the main ingredient to make tea leaves feel bitter and bitter. When the tea leaves are fermented and drink like green tea or oolong tea, the bitter taste is not a big problem. . However, when tea leaves in water, many fat-soluble components that have various physiological effects are not dissolved in water, so there is a problem that the body is not ingested. Thus, if the tea leaves are used as raw foods to produce all the ingredients of the tea leaves themselves, the ingested useful ingredients have the advantage that they can be absorbed more in the body.

However, it is also true that when the food is consumed using raw tea leaves as it is, the bitter and bitter taste due to the catechin component does not satisfy people's taste. Because many people avoid the shivering and bitter taste of these tea leaves, most manufacturers have had to add some of the tea leaves to their foods, or make processed foods using some of the extracts extracted from the tea leaves. There was a problem of not properly ingesting beneficial ingredients.

On the other hand, the tannin and lipid components contained in the tea leaves are easy to decay and oxidized, so it was difficult to store the tea leaves for a long time. Until now, in the case of manufacturing the food using the raw tea leaves themselves, the natural decay of the tea leaves occurs during the tea leaf manufacturing process and subsequent processes, browning phenomenon occurs in the tea leaves, and due to the decay, it is difficult to use as food This has been. Therefore, the present inventors have realized that a method for solving the above problems is essential for the development of various foods using green tea leaves so that the green tea leaves can be directly consumed, and afterwards, while purifying the steamed and bitter taste of tea leaves through many studies. At the same time, while trying to find a way to suppress the natural decay and browning of the tea leaves, the present invention was completed.

The present invention is a problem that occurs while using the original tea leaves themselves as a raw food, the bitter taste of the catechin component contained in the tea leaves is too strong to fit the tastes of people and browning phenomenon occurs in the production of foods using fresh tea leaves And it is an object of the present invention to provide a pre-processing method for using the green tea leaves in the food that can solve the problem of odor due to corruption and a method for producing food using the fresh tea leaves subjected to the pre-treatment method.

In order to achieve the above object, the present invention provides the following solution.

Collecting the tea leaves and immersing them for 12 to 24 hours in an aqueous solution containing 80 to 95 parts by weight of water, 5 to 10 parts by weight of salt, and 3 to 7 parts by weight of ethyl alcohol;

A second step of removing the water after immersing the tea leaves subjected to the first step in water for 30 minutes to 2 hours;

A third step of lowering the catechin content in the tea leaves by repeating the first and second steps a plurality of times;

Provided is a method for producing a food using a raw tea leaf having a low catechin content, including a fourth step of preparing a food using the tea leaves passed through the third step.

The present invention provides a food using tea leaves, characterized in that the catechin content of the tea leaves after the third step is 2 to 7% by weight.

The present invention can be prepared by repeating the first step and the second step 1 to 7 times. It is more preferable to repeat 3-5 times.

In addition, in the production method of the present invention, the aqueous solution of the first step may further include any one or more of vinegar, soy sauce, garlic extract and plum extract for preference.

In addition, the present invention is the production method, the temperature of the aqueous solution of the first step can be adjusted to 10 to 15 ℃.

In addition, the present invention is the manufacturing method, the first step and the second step is preferably manufactured in a state in which light and air are blocked.

In addition, the present invention is the production method, wherein the food is characterized in that any one of the group consisting of tempura, pancake, purple, pickles, reliefs, fruit and pickles.

Food prepared according to the manufacturing method of the present invention has the advantage of directly ingesting beneficial ingredients such as dietary fiber, protein, beta-carotene, vitamin E, CHOLOROPHYL, minerals, etc. contained in tea leaves, and also by controlling the catechin content somewhat It can be consumed as food without objection by relieving the bitterness and bitterness peculiar to tea leaves, and above all, it does not cause the problem of odor due to browning phenomenon and decay that occurs during the manufacturing process of food using fresh tea leaves.

The present inventors study while undergoing numerous trials and errors in order to make foods that can ingest the unique ingredients of tea leaves while reducing the catechin content of tea leaves while working in the industry, to prepare foods using the raw tea leaves as they are. In order to achieve the above object has been developed a pre-treatment method of tea leaves.

The present invention provides a food using the raw tea leaves as described above intact, as a food using a tea leaf lowering the catechin content for understanding of the present invention exemplified fried, pancake, purple, pickle, reliefs, tablets, pickles, etc. I want to hold it. The core of the present invention is in the preparation of food using raw tea leaves as it is, in the pre-treatment method to reduce the catechin content according to the taste of the public at the same time and to suppress browning phenomenon and decay, using the pre-treated tea leaves The method for producing food is one that can be appropriately modified by those skilled in the art according to the general food production method. That is, the kind of food disclosed in the specification of the present invention and the method of producing the food are only presented as examples, and the scope of the present invention is not limited to this example.

Hereinafter, the food production method including the pre-treatment method of fresh tea leaves according to the present invention will be described in detail.

1. First step: immersed green tea leaves in an aqueous solution according to the present invention

Tea leaves are collected in the first step and immersed in an aqueous solution containing 85 to 90 parts by weight of water, 5 to 10 parts by weight of salt and 3 to 7 parts by weight of ethyl alcohol for 12 to 24 hours.

When the tea leaves are immersed in an aqueous solution, some of the water-soluble catechins dissolve into the water. On the other hand, other soluble components other than water-soluble catechins do not melt into the water, so other useful ingredients are preserved in the tea leaves.

On the other hand, since the catechin component also has a useful physiological effect such as an anticancer effect, it is not preferable to completely remove the catechin, so it is preferable to adjust it appropriately. In addition, the aqueous solution according to the present invention, that is, an aqueous solution containing salt and ethyl alcohol to prevent the decay of the tea leaves in the process of manufacturing food using tea leaves, and to prevent the browning phenomenon occurs. Salt is added to the tea leaves to improve flavor. The amount of salt can be appropriately adjusted within a predetermined range, and can be adjusted according to preference.

Here, the aqueous solution may further include any one or more of vinegar, soy sauce, garlic extract, plum extract. This is for the flavor of food using tea leaves as it is.

Immersion time can be selected and implemented in the range of 12 to 24 hours.

The temperature of the aqueous solution is carried out at room temperature, but selected from 5 ~ 30 ℃ range, it needs to be adjusted according to the food to be produced. If the temperature is less than 5 ℃ catechin is hardly dissolved in an aqueous solution, at 30 ℃ or more there is a problem that the catechin is melted too much or even other useful ingredients. In addition, at 30 ° C or more, the tissue of the tea leaves may die and may not feel the taste of the fresh tea leaves themselves.

In addition, when the tea leaves are immersed, it is preferable to carry out in a state where light and air are blocked. The reason is that the tea leaves are exposed to light and air. Because.

That is, when tea leaves are immersed in an aqueous solution, air is naturally blocked, and light can also be blocked by being immersed in an enclosed space, so there is no need to block air separately. However, the immersion place is preferably performed at a place where no light is emitted.

2. Second step: cleaning and draining

In a second step, the tea leaves, which have undergone the first step, are soaked in water for 30 minutes to 2 hours, and then taken out to remove the tea leaves.

By soaking in water for 30 minutes to 2 hours, the tea leaves are washed, and the remaining catechin and aqueous solution components remaining on the outside of the tea leaves are removed.

At this time, it is preferable to go through the process of removing the water of the tea leaves taken out of the aqueous solution before the tea leaves are immersed in water, the method of removing the water may be used to put the tea leaves in the holding only to drain the water, You can put it on the floor to drain naturally.

3. The third step: repetition of the first and second steps

On the other hand, the first and second steps may be repeated 1 to 7 times in order to control the content of catechin.

On the other hand, the content of catechin is adjusted according to the number of times of repeating the immersion step (first step) and the washing and drying step (second step), through which the content of catechin can be appropriately adjusted according to the preference of the general public. On the other hand, the number of repetitions is preferably repeated 1 to 7 times, preferably 3 to 5 times (to repeat the first and second steps 2 to 4 times in the third step), the number of repetitions It may be determined depending on the content of the desired catechin. In other words,

It is preferable to reduce the catechin content of the tea leaves to 2-7 wt% of the total tea leaf content by immersion, washing and drying several times, and may be used by varying the catechin content depending on the food produced. On the other hand, the catechin content used in the present invention cited the value measured by Hadong Green Tea Research Institute.

3. Fourth Step: Food Manufacturing

As a third step, food is prepared using the tea leaves that passed through the second step.

In addition, drying may be performed according to the food to be manufactured. The degree of drying is suitably adjustable. The water content is selected and dried in the range of 5 to 15% by weight. Drying can be carried out for 1 to 48 hours at room temperature in a light-free and enclosed space. However, the time may vary depending on the temperature.

In order to prevent the photosynthesis of tea leaves and decay and oxidation and browning, it is preferable to carry out the drying in a closed space where light and air are blocked, and the drying method is natural drying, Any method such as hot air drying may be used.

Tea leaves go through a third step, the catechin content and moisture is reduced, by using the tea leaves to produce a food according to the manufacturing method for each food.

At this time, the manufacturing method of each food may be manufactured according to a conventional manufacturing method according to the kind of food.

< Example  1> Fresh tea leaves  Preparation of Pickled Pickles

In preparing pickles using fresh tea leaves, the pickles were prepared in five kinds according to the catechin content contained in the tea leaves by varying the time for immersing the tea leaves in an aqueous solution.

Example  1-1.

Prepared by collecting the green leaves (生 葉) (hereinafter referred to as 'tea leaves') attached to the stem from the tea (나무) tree was washed.

82 parts by weight of water, 10 parts by weight of salt, 5 parts by weight of ethyl alcohol were mixed to prepare an aqueous solution, and the tea leaves were added to the prepared aqueous solution and immersed for 24 hours.

The water was then removed for 1 hour. At this time, in order to prevent the oxidation and decay of the tea leaves and browning was carried out in a light blocking space. At this time, the content of catechin contained in the tea leaf was measured by 10% by weight.

The tea leaves with low catechin content are mixed with a sauce made of one or more of soy sauce, plum concentrate, bokbunja concentrate, citron, salt, and vinegar, and aged for 12 to 48 hours in a light-free space at 5-30 ℃. Pickles using tea leaves can be prepared. The sugar content of the prepared tea leaves has a value of 2 to 13 brix, and the salinity is 8 to 16%. For this embodiment, the sauce is mixed with soy sauce, plum concentrate, bokbunja concentrate, citron juice, salt, and vinegar in the same weight, and the sugar content is 5 brix, and the salinity is 13%. Aged for 24 hours.

Example  1-2 to 1-5.

Repeating the immersion process and the process of removing the water in Example 1-1 to the number of times as shown in Table 1 below to secrete the tea leaves varying the content of catechins and the rest of the process is the same as in Example 1-1 Was prepared.

Example Examples 1-2 Example 1-3 Example 1-4 Examples 1-5 Repeat count 2 3 4 5 Catechin Content
(weight%)
8
6
4
2

< Example  2> Preparation of Incidence Using Tea Leaves

Incidence was prepared using tea leaves with different catechin content prepared in Example 1. Tea leaves are dried to 5 to 10% by weight of moisture.

Prepare glutinous rice paste prepared by mixing 100 parts by weight of glutinous rice flour with 10 to 200 parts by weight of water and applying heat, and then, using a conventional applicator that can apply a brush or glutinous rice paste to the dried tea leaves, apply glutinous rice paste. In this embodiment, 100 parts by weight of water was mixed with 100 parts by weight of glutinous rice powder to prepare glutinous rice paste.

At this time, the glutinous rice paste and tea leaves may be mixed without using the applicator.

The glutinous rice leaves are dried for 1 to 24 hours at a temperature of 20 to 30 ℃, hot air drying method can be used to shorten the drying time. In the present Example, it dried at 23 degreeC for 12 hours.

Thereafter, vegetable fats and fats (in this example, olive oil was used) were prepared by heating to a temperature of 180 to 220 ° C., and the dried tea leaves were fried for 6 to 15 seconds and then deoiled to prepare reliefs using tea leaves. The prepared incidence can be frozen packaged after sterilization.

< Example  3> Preparation of Fruits Using Tea Leaves

Fruits were prepared using tea leaves having different catechin contents prepared in Example 1. The tea leaves may be dried, or may not be dried. In the present example, what was not dried was used as it is.

Put water and the tea leaves in a pot at a weight ratio of 1: 0.5 to 1 (1: 1 in the present embodiment), and boil the water to about 10 to 15% by weight for 30 minutes on low heat, so that the original shape of the tea leaves can be preserved. Take it out slowly and put it in a rice tray and dry it in the shade so that the tea leaves have 30-40% by weight.

Dry tea leaves with water and sugar in a weight ratio of 1: 0.5 to 1.5: 0.5 to 1.5 (1: 1: 1 in this example) and put them in a pot with a ladle or chopsticks slowly so that the original shape of the tea leaves is not destroyed by a low heat. Stir and boil.

The tea leaves are then picked up and refiltered in the tray to dry in the shade until the moisture is 30-40% by weight.

On the other hand, the above-mentioned tea leaves put water and sugar in a ratio of 1: 0.5 to 1: 0.5 to 1 and boiled over low heat and drying may be repeated, and the repeated number of times is preferably 1 to 6 times. In this example, it was repeated four times.

The dried tea leaves are mixed with sugar, cinnamon powder and ginger powder in a weight ratio of 1: 0.1 to 10: 0.1 to 10, then smeared and shaken, and frozen in a freezer for 1 to 48 hours and then sugar again. , Cinnamon powder, ginger powder mixed with tea leaves and evenly smeared again and then packaged in a conventional packaging method to complete the fruit using tea leaves. In this embodiment, sugar, cinnamon powder, ginger powder was mixed at a weight ratio of 1: 1: 1, and frozen in a freezer for 24 hours.

Cinnamon powder is known to inhibit cancer, and is effective in anticancer immunity. Ginger powder is known to activate metabolism, remove face crumbs, and promote gastrointestinal movement.

< Example  4> Preparation of Tempura Using Tea Leaves

Tempura was prepared using a tea leaf having a different catechin content prepared in Example 1. In this embodiment, the tea leaves are dried in a light-free and closed space so that the moisture content is 10 to 15% by weight.

Starch is applied to the dried tea leaves and dried again for 1 to 48 hours in an airtight space that is blocked from light and air so that the moisture content of the tea leaves is 5 to 10% by weight. In this example, it was dried for 24 hours.

At this time, the starch used is preferably used in the form of a mixture of water and water, was used by mixing 1 to 200 parts by weight of water to 100 parts by weight of starch, in this embodiment 50 parts by weight of water was used.

Thereafter, the vegetable oil (in the present embodiment, olive oil) was prepared by heating the temperature to 180 to 220 ° C., and after the tea leaves were fried for 30 to 60 seconds, they were deoiled to prepare tempura using the tea leaves. The fry can be packaged by freezing after sterilization.

< Example  5> Preparation of pan-fried tea leaves using tea leaves

Tea leaves were prepared in the same manner as in Example 1.

Example 5-1 5-2 5-3 5-4 5-5 5-6 Repeat count One 2 3 4 5 6 Catechin Content (wt%) 12.8 9.1 7.2 4.0 2.4 1.3

Prepare 1 ~ 100 parts by weight of tea leaves in 100 parts by weight of flour and mix it with 20 to 200 parts by weight of water. However, one or more selected from the group consisting of leek, leeks, lettuce and cabbage can be added with tea leaves, and one of the various fish sauce with 1 to 50 parts by weight of water. In this example, 50 parts by weight of tea leaves and leek, 100 parts by weight of water and 10 parts by weight of anchovy fish sauce were added to 100 parts by weight of flour.

Thereafter, the dough is put into a standardized mold and frozen, or the vegetable oil (eg, olive oil) is circulated in a frying pan to prepare a pancake using tea leaves in a conventional manner. Frozen dough can be crushed by thawing.

< Example  6> Preparation of purpura using tea leaves

Jarban was prepared using the tea leaves prepared in Example 1. The tea leaves were dried to have a moisture content of 5 to 15% by weight in a light-free and closed space.

Place vegetable oil (eg olive oil) in a stir-frying pan heated to 150-200 ° C, stir dry tea leaves for 40-90 seconds, then take out and mix the liver with sauce prepared with syrup, soy sauce and garlic. Or, by sprinkling any one or more of sugar, salt and sesame liver sterilized and packaged to prepare a purpura using tea leaves.

In this example was prepared by sprinkling sesame seeds.

< Example  7> Preparation of Pickles Using Tea Leaves

Tea leaves were prepared in the same manner as in Example 1. The catechin content of the prepared tea leaves is as follows.

Example 7-1 7-2 7-3 7-4 Repeat count One 2 4 6 Catechin Content (wt%) 11 8 4 1.5

After that, the tea leaves are placed in a rice tray and washed with running water while all the water is drained. The salt and ethyl alcohol are removed, the tea leaves are transferred to a fermentation vessel, and the tea leaf enzyme is placed in the container at 1/20 to 1 / of the weight. Sprinkle evenly on the tea leaves in 5 proportions. On the other hand, the tea leaf enzyme is prepared by the following method.

Clean the tea leaves and sugar with a weight ratio of 1: 0.5 to 1.5, and fill the container with the light blocked at a temperature of 15 to 28 ℃ (preferably 20 to 23 ℃) and turn it over to 50 ~ 85% of the container volume. Melt completely. Then, the sugar and tea leaves are mixed in a stirrer, and stirred for 10 to 60 minutes a day to ferment while repeating for 60 to 90 days. On the other hand, light should not come in during this process, and it is sealed to prevent air from entering. The fermented mixed solution is then removed by solids and only the extracts are collected, and the extract is prepared through a process of ripening again in a state of blocking light for 60 to 90 days. The extract thus prepared is called tea leaf enzyme in the present invention. On the other hand, the tea leaves and sugar in a 1: 1 weight ratio of about 70% of the container was filled, stirred for about 30 minutes a day, fermented for 60 days. And the extract was aged for another 60 days.

And, the tea leaves sprinkled with enzyme tea leaves fermentation for 7-10 days in a closed space is blocked light and air, at this time, it is preferable to maintain the temperature of the closed space at 5 ~ 15 ℃ for smooth fermentation. At the end of fermentation, prepare 20% by weight of vinegar, 50-70 parts by weight of sugar, 10-20 parts by weight of salt, and 1-10 parts by weight of soy sauce to prepare seasoning solution. To prepare a pickle using. At this time, the seasoning liquid is preferably used about 30 to 70% of the tea leaf weight.

In this example, the fermentation was carried out for 7 days, and the temperature was maintained at about 10 ° C. Meanwhile, the seasoning solution was prepared by mixing 60 parts by weight of sugar with 15 parts by weight of vinegar, 5 parts by weight of salt, and 5 parts by weight of soy sauce, and 50% of the tea leaf weight was used.

< Comparative example  1 > Immersion  Preparation of Pickles Using Unprocessed Tea Leaves

In the present invention, when not subjected to the immersion process according to the present invention, in order to confirm that the odor generation or browning phenomenon caused by corruption is difficult to use as food, in the method of manufacturing pickles of Example 1 of the present invention, the rest In the same manner, the pickles were prepared by simply washing only the tea leaves, which are raw materials, with water.

< Experimental Example  1> browning and decay

After preparing the pickles of Example 1-1 and Comparative Example 1 of the present invention, the pickles were stored in the refrigerator refrigeration room and waited for 10 days before removing each pickle.

First, it was checked for corruption. In pickles of Comparative Example 1 in which the tea leaves were washed in water, it was confirmed that the pickles smelled as natural fermentation, but the pickles of Example 1-1 did not have any such smell.

Then, each pickle was washed with water to check the browning phenomenon, and the color was compared. In the pickles of Example 1-1, the first blue light was still alive in the color, but the pickles of Comparative Example 1 could be confirmed that the blue light disappeared and turned brown.

According to the results of the experiment, it was confirmed that in the tea using foods subjected to the pre-treatment method according to the present invention, browning or odor due to natural fermentation or decay after manufacture into foods was solved.

< Experimental Example  2> Sensory Evaluation of Foods Using Tea Leaves According to Catechin Content

For the food using the tea leaves of the present invention prepared in Example was subjected to sensory evaluation for taste.

To this end, 20 male and female adults in their teens and 50s were randomly selected in consideration of their age and gender, and tested according to the 10-point rating method (10: very good, 1: very poor). It was investigated and the results are shown in Table 4.

division flavor Example 1-1 7.2 Examples 1-2 7.9 Example 1-3 8.4 Example 1-4 9.2 Examples 1-5 8.7 Example 2-1 7.4 Example 2-2 7.8 Example 2-3 8.9 Examples 2-4 9.5 Example 2-5 8.7 Example 3-1 7.1 Example 3-2 8.1 Example 3-3 8.7 Example 3-4 8.8 Example 3-5 7.7 Example 4-1 6.5 Example 4-2 7.3 Example 4-3 8.4 Example 4-4 9.1 Example 4-5 8.5 Example 5-1 6.8 Example 5-2 7.4 Example 5-3 8.1 Example 5-4 9.7 Example 5-5 8.5 Example 5-6 7.2 Example 6-1 7.4 Example 6-2 8.1 Example 6-3 8.6 Example 6-4 9.7 Examples 6-5 7.7 Example 7-1 8.7 Example 7-2 9.4 Example 7-3 8.8 Example 7-4 7.6

* Sensory evaluation value (10: very good, 0: very bad)

As a result of Table 4, in the case of the food using the raw tea leaves intact, when the content of catechin is around 4% by weight, it was evaluated that the best taste. Moreover, the case adjusted to 2 to 7 weight% evaluated the taste better than the other cases.

< Experimental Example  3> Public Preference Test of Foods Using Tea Leaves According to Catechin Content

The present inventors exhibited this product by participating in the food expo targeting the pickles, pancreas and pickles of Examples 1, 5, and 7 in order to examine the preference of foods having different catechin contents prepared according to the present invention. , 400 people (200 people in the case of pickle) to investigate the preferences, the results are shown in Table 5 to Table 7 below.

Survey results of public preference for pickles Example 1-1 Examples 1-2 Example 1-3 Example 1-4 Examples 1-5 Preferred Number 13 55 96 197 39

Survey results of public preference for the palate Example 5-1 Example 5-2 Example 5-3 Example 5-4 Example 5-5 Example 5-6 30 or less 0 3 9 24 10 4 40 spaces 2 4 13 22 8 One 50s 3 6 6 23 11 One 60 spaces One 3 10 18 15 3 Sum 6 16 38 87 44 9

Survey results of public preference for pickles Example 7-1 Example 7-2 Example 7-3 Example 7-4 30 or less 2 6 35 7 40 spaces One 5 31 13 50s 5 9 22 14 60 spaces 7 5 28 10 Sum 15 25 116 44

The results were in agreement with the results of Experimental Example 2, the catechin content of 4% by weight was found to be the highest preference regardless of the type of food. On the other hand, less than 2% by weight of the catechin content is low, not only does not help health, but also the preference is also reduced, and in the case of more than 7% by weight, the catechin content is excessive, so that the general public It was found to be somewhat burdensome. Therefore, the method of treating the green tea leaves according to the present invention, in which the content of catechins is adjusted so that the amount of catechins can be sufficiently ingested even if the amount of catechins is slightly reduced, and the foods using the raw tea leaves that have undergone such treatment methods as they are are valuable. It will be enough.

Claims (8)

Collecting the tea leaves and immersing them for 12 to 24 hours in an aqueous solution containing 80 to 95 parts by weight of water, 5 to 10 parts by weight of salt, and 3 to 7 parts by weight of ethyl alcohol; A second step of dipping the tea leaves subjected to the first step in water for 30 minutes to 2 hours and then removing the water; A third step of repeating the first and second steps two to four times so that the catechin content in the tea leaves becomes 2 to 7% by weight of the solid content in the tea leaves; Method of producing a food using the raw tea leaves lowered catechin content, including the fourth step of producing a food using the tea leaves passed through the third step. The method of claim 1, wherein the food is pickles, and the fourth step is 5 ~ 30 ℃ by adding one or more sources selected from the group consisting of soy sauce, plum concentrate, bokbunja concentrate, citron, sugar, vinegar and salt to tea leaves A method for producing food using raw tea leaves with low catechin content, characterized by producing pickles by aging 12 to 48 hours in an enclosed space without light. The method of claim 1, wherein the food is incidence, The fourth step is dried in a closed space without light so that the moisture content of the tea leaves 5 to 15% by weight, and then mixed by heating 10 to 200 parts by weight of water to 100 parts of glutinous rice flour to make glutinous rice paste, dried tea leaves The method of manufacturing a food product using raw tea leaves having low catechin content, characterized in that to prepare an incidence by frying in glutinous rice paste and dried, and then fried in vegetable oil heated to 180 ~ 220 ℃. The method of claim 1, wherein the food is a fruit, In the fourth step, put water and the tea leaves in a pot at a ratio of 1: 0.5 to 1.5, and boil so that the water remains 10 to 15% by weight, but stir with a ladle or chopsticks slowly so that the tea leaves are not destroyed. Slowly remove the originals, put them in a tray, and dry them in the shade one to six times to retain the moisture, and add sugar, cinnamon and ginger powder to the dried tea leaves 1: 0.1 to 10: Glue and whisk the mixed powder at a weight ratio of 0.1 to 10, and freeze in the freezer for 1 to 48 hours, and then again shake off the powder mixed with sugar, cinnamon powder and ginger powder on the tea leaves and shake off again. Method of producing a food using the raw tea leaves lowering the catechin content, characterized in that the original. The method of claim 1, wherein the food is fried, In the fourth step, the tea leaves are buried with 100 parts of starch mixed with 1 to 200 parts by weight of water, and dried for 1 to 48 hours in a sealed space where light and air are blocked, so that the water content of the tea leaves is 5 to 8% by weight. and, After that, prepare the vegetable oil in a frying pan by heating the temperature to 180 ~ 220 ℃, fried tea leaves for 30 to 60 seconds and then deoiled to produce a fried using tea leaves raw tea leaves lowered in content of catechins as it is Method of producing food used. The method of claim 1, wherein the food is a pancake, In the fourth step, prepare 10 to 100 parts by weight of tea leaves in 100 parts by weight of flour, mix 20 to 200 parts by weight of water, and prepare flour dough, and prepare the dough by heating a frying pan with vegetable oil. Food production method using the raw tea leaves lowering the catechin content as it is. The method of claim 1, wherein the food is purple; In the fourth step, the tea leaves are dried to have a moisture content of 5 to 15% by weight in a light-free and closed space, and then the vegetable oil is placed in a stir-frying pan heated to 150 to 200 ° C., and the dried tea leaves are held for 40 to 90 seconds. Roasted and taken out, mixed with a sauce prepared with one or more of starch syrup, soy sauce and garlic, or liver, or sprinkled with sugar, salt, and sesame seeds, and prepared to stir. Food production method using tea leaves as it is. The method of claim 1, wherein the food is a pickle, In the fourth step, the tea leaves are placed in a vinegar and washed with running water while all the water is drained. Then, salt and ethyl alcohol are removed. Then, the tea leaves are transferred to a fermentation container, and the container is 1-50 weight based on 100 parts by weight of tea leaves. Evenly spray the negative tea leaf enzyme, and the tea leaf enzyme is filled with 50 ~ 85% of the container's volume in a container where light is blocked at a temperature of 15 ~ 28 ℃ with 1: 0.5 ~ 1.5 weight ratio of cleanly washed tea leaves and sugar. The sugar is completely dissolved, and then the mixture of sugar and tea leaves is transferred to a stirrer, stirred for 10 to 60 minutes a day, and fermented repeatedly for 60 to 90 days, and then the fermented mixture is removed from solids and extracted. After collecting the bay, the extract is characterized in that the manufacturing through the process of aging again in the state of blocking the light for 60 to 90 days, The tea leaves with enzyme enzyme are fermented at 5 ~ 15 ℃ for 7 ~ 10 days in a closed space, protected from light and air.When fermentation is finished, 50 ~ 70 parts by weight of sugar, 10 ~ salt 20 parts by weight, soy sauce 1 to 10 parts by weight of the seasoning solution is prepared, the tea leaves are taken out of the teapot container, the tea catechin content characterized in that the pickle is prepared by mixing tea leaves with 30 to 70 parts by weight of the seasoning solution with respect to 100 parts by weight of tea leaves. The production method of food using raw tea leaves lowered intact.