KR101216902B1 - A Process of a Green Tea for Vegetables - Google Patents
A Process of a Green Tea for Vegetables Download PDFInfo
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- KR101216902B1 KR101216902B1 KR1020100051470A KR20100051470A KR101216902B1 KR 101216902 B1 KR101216902 B1 KR 101216902B1 KR 1020100051470 A KR1020100051470 A KR 1020100051470A KR 20100051470 A KR20100051470 A KR 20100051470A KR 101216902 B1 KR101216902 B1 KR 101216902B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/06—Blanching
Abstract
본 발명은 녹차의 기능성 성분을 훼손함 없이 섭취할 수 있으며, 특히 무침용, 비빔밥용, 고기 등 기름진 음식 요리에 첨가물, 녹차짱아찌 등의 요리에 사용할 수 있도록 녹차잎을 새싹이 자랄때 15~20일 동안 차광망을 이용하여 차광한 상태로 생육하여 채엽하는 채엽단계와, 상기 채엽단계를 통해 채엽된 차잎을 250~300℃에서 3~4분 동안 가열하여 찻잎에 함유된 산화효소를 파괴함으로써 산화를 방지하는 살청단계와, 상기 살청단계를 통해 산화방지처리된 찻잎을 급속냉각시켜 찻잎의 변색을 방지하는 냉각단계와, 상기 냉각단계를 통해 변색이 방지된 찻잎을 건조하여 수분함량이 3~5중량%로 이루어지도록 건조하는 건조단계로 이루어진 나물용 녹차잎 가공방법에 있어서,
상기한 건조단계에서 찻잎을 190~200℃의 온도로 20~30분간 건조하여 수분을 30~40중량%로 줄인 후, 80~90℃의 온도로 30-40분간 건조하여 수분함량이 3~5중량%한다.The present invention can be consumed without damaging the functional ingredients of green tea, 15 ~ 20 when the green tea leaves grow so that it can be used in cooking, such as additives to oily food dishes, such as non-fermented, bibimbap, meat, etc. The harvesting step of growing and shading in a shaded state using a shading net for one day, and by heating the tea leaves harvested through the harvesting step at 250 ~ 300 ℃ for 3-4 minutes to destroy the oxidase contained in the tea leaves The anti-salt step, and the cooling step to prevent the discoloration of the tea leaves by rapid cooling the tea leaves oxidation-treated through the anti-salt step, and the moisture content by drying the tea leaves prevented discoloration through the cooling step 3 to 5 In the green tea leaves processing method consisting of a drying step of drying to make up to%,
In the drying step, the tea leaves are dried for 20 to 30 minutes at a temperature of 190 ~ 200 ℃ to reduce the moisture to 30 to 40% by weight, then dried for 30-40 minutes at a temperature of 80 ~ 90 ℃ moisture content 3 ~ 5 % By weight.
Description
본 발명은 녹차잎을 가공하여 식용할 수 있도록 된 녹차잎 가공방법에 관한 것으로서, 더욱 상세하게는 녹차의 기능성 성분을 훼손함 없이 섭취할 수 있으며, 특히 무침용, 비빔밥용, 고기 등 기름진 음식 요리에 첨가물, 녹차짱아찌 등의 요리에 사용할 수 있도록 된 나물용 녹차잎 가공방법에 관한 것이다.The present invention relates to a green tea leaf processing method that can be processed by edible green tea leaves, and more specifically can be ingested without damaging the functional ingredients of green tea, especially for fermented, bibimbap, meat foods such as meat It relates to a green tea leaf processing method for herbs that can be used in cooking, such as additives, green tea chanch.
일반적으로 녹차는 발효시키지 않은 찻잎[茶葉]을 사용해서 만든 차의 일 종류로서, 발효시키지 않은 찻잎을 사용해서 만든 차이다.
이와 같은 녹차에는 카테킨, 비타민 B2, 비타민 C 등 인체에 유효한 성분이 다량 함유되어 있으며, 우려낸 녹차 한 잔에는 50~60mg의 카테킨이 함유되어 있다.
그리고 항암, 치매예방 등 각종 성인병 예방에 녹차가 탁월한 효과를 보인다는 연구 결과가 잇달아 발표되고 있으며, 이에 따라 녹차에 대한 관심과 수요가 날로 증가하고 있다.
상기와 같은 녹차는 일반재배인 경우 찻잎은 섬유질이 많아 질기고, 색상이 황녹색이며, 특히 아미노산이 적고, 카테킨 등 폴리페놀 성분이 많아 떫거나 쓴맛으로 나물로 이용하기에는 어려운 단점이 있다.In general, green tea is a kind of tea made using unfermented tea leaves, and tea made using unfermented tea leaves.
These green teas contain large amounts of catechins, vitamin B2, and vitamin C, which are effective for the human body. One cup of green tea contains 50-60 mg of catechins.
In addition, research results that green tea is excellent in preventing various adult diseases such as anti-cancer, prevention of dementia have been published one after another, and accordingly, interest and demand for green tea is increasing day by day.
Green tea as described above has a disadvantage in that the tea leaves have a lot of fiber, the color is yellowish green, especially the amino acid is low, catechin is a lot of polyphenol components such as swelling or bitter taste is difficult to use as herbs.
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따라서 종래에는 녹차의 기능성 성분을 훼손됨 없이 요리에 적용하여 사용을 할 수 없는 문제점이 있었다.
본 발명은 상기와 같은 종래의 문제점들을 해결하기 위하여 제안된 것으로서, 본 발명의 목적은 녹차의 기능성 성분(예컨데 아미노산, 아데닌, 카테킨, 비타민C 등)을 훼손함 없이 섭취할 수 있으며, 특히 무침용, 비빔밥용, 고기 등 기름진 음식 요리에 첨가물, 녹차짱아찌 등의 요리에 사용할 수 있도록 된 나물용 녹차잎 가공방법을 제공하는 것에 있다.Therefore, conventionally, there is a problem that can not be used by applying to the cooking without damaging the functional ingredients of green tea.
The present invention has been proposed to solve the conventional problems as described above, the object of the present invention can be ingested without damaging the functional ingredients (for example, amino acids, adenine, catechin, vitamin C, etc.) of green tea, in particular, no impregnation It is to provide a green tea leaf processing method for herbs that can be used in cooking, such as additives, green tea chan-Achi, etc., for bibimbap, meat foods such as meat.
상기와 같은 본 발명의 목적을 달성하기 위한 본 발명의 나물용 녹차잎 가공방법은 녹차잎을 새싹이 자랄때 15~20일 동안 차광망을 이용하여 차광한 상태로 생육하여 채엽하는 채엽단계와, 상기 채엽단계를 통해 채엽된 차잎을 250~300℃에서 3~4분 동안 가열하여 찻잎에 함유된 산화효소를 파괴함으로써 산화를 방지하는 살청단계와, 상기 살청단계를 통해 산화방지처리된 찻잎을 급속냉각시켜 찻잎의 변색을 방지하는 냉각단계와, 상기 냉각단계를 통해 변색이 방지된 찻잎을 건조하여 수분함량이 3~5%로 이루어지도록 건조하는 건조단계로 이루어진 나물용 녹차잎 가공방법에 있어서,
상기한 건조단계에서 찻잎을 190~200℃의 온도로 20~30분간 건조하여 수분을 30~40중량%로 줄인 후, 80~90℃의 온도로 30-40분간 건조하여 수분함량이 3~5중량%한다.
Green tea leaf processing method for herbs of the present invention for achieving the object of the present invention as described above is the harvesting step of growing and harvesting the green tea leaves in a shaded state using a shading net for 15-20 days when sprouts grow, and The apricot stage which prevents oxidation by destroying the oxidase contained in the tea leaves by heating the tea leaves harvested through the harvesting step at 250-300 ° C. for 3 to 4 minutes, and the rapid cooling of the tea leaves which have been oxidized through the apricot stage In the green tea leaf processing method for herbs consisting of a cooling step to prevent discoloration of the tea leaves, and drying step to dry the tea leaves prevented discoloration through the cooling step to make the moisture content of 3 to 5%,
In the drying step, the tea leaves are dried for 20 to 30 minutes at a temperature of 190 ~ 200 ℃ to reduce the moisture to 30 to 40% by weight, then dried for 30-40 minutes at a temperature of 80 ~ 90 ℃ moisture content 3 ~ 5 % By weight.
상기와 같이 이루어진 본 발명의 나물용 녹차잎 가공방법은 찻잎이 부드러워 나물용으로 이용이 가능하고, 아미노산이 많아지면서 카테킨을 감소시킴으로써 떫고 쓴맛을 경감시켜 녹차에 함유된 아미노산, 아데닌, 카테킨, 비타민C 등이 기능성 성분이 훼손되지 않고 각종 무침용, 비빔밥용, 고기 등 기름진 음식 요리에 첨가물, 녹차짱아찌 등의 요리에 사용할 수 있는 효과를 가진다.Green tea leaf processing method for herbs of the present invention made as described above can be used for herbs because the tea leaves are soft, reducing the catechin as the amino acid is increased to reduce the bitter taste bitter amino acids, adenine, catechin, vitamin C This functional ingredient is not impaired, and has an effect that can be used for cooking various additives for oily foods such as uncooked rice, bibimbap, meat, and green tea chanchi.
도 1은 본 발명에 따른 일 실시예에 의한 나물용 녹차잎 가공방법을 보인 개략 예시도.1 is a schematic illustration showing a green tea leaf processing method for herbs according to an embodiment according to the present invention.
이하, 첨부된 도면을 참조하여 본 발명에 따른 바람직한 실시예에 의한 나물용 녹차잎 가공방법을 상세히 설명하면 다음과 같다.
도 1은 발명에 따른 일 실시예에 의한 나물용 녹차잎 가공방법을 보인 도면으로서, 본 실시예에 의한 나물용 녹차잎 가공방법은 녹차잎을 새싹이 자랄때 15~20일 동안 차광망을 이용하여 차광한 상태로 생육하여 채엽하는 채엽단계와; 상기 채엽단계를 통해 채엽된 차잎을 250~300℃에서 3~4분 동안 가열하여 찻잎에 함유된 산화효소를 파괴함으로써 산화를 방지하는 살청단계와; 상기 살청단계를 통해 산화방지 처리된 찻잎을 급속냉각시켜 찻잎의 변색을 방지하여 수분을 제거하는 냉각단계와, 상기 냉각단계를 통해 변색이 방지된 찻잎을 건조하여 수분함량이 3~5중량%로 이루어지도록 건조하는 건조단계로 이루어진다.
상기에서 녹차를 새싹이 자랄 때 일정한 기간 동안(차기별 15~20일간) 차광을 하면, 찻잎이 부드러워 나물용으로 이용이 가능하고, 아미노산이 많아지면서 카테킨을 감소시킴으로써 떫고 쓴맛을 경감시켜 준다.
상기와 같은 녹차의 차광방법에서 1번차는 대체로 기후가 서늘하여, 새싹이 여리고, 아미노산이 많아 차광을 2~3엽이 전개되면서 차광망을 수관부 전면에 15~20일 전후를 피복하는 것이 바람직하다.
그리고 2번차는 대체로 온도가 높아 경화가 빨리 일어남으로 차광을 일찍하여, 피복기간을 늘여 찻잎 경화를 억제하여야 하는데, 1~2엽이 전개될 때 차광망을 수관부 전면에 15~20일 전후를 피복하는 것이 바람직하다.
또한 3번차는 2번차 보다는 경화가 늦어지나, 대체로 아미노산이 함량이 떨어지고, 카테킨 등의 성분이 많아 떫고 쓴맛이 강하기 때문에 2엽이 전개된 후 차광망을 수관부 전면에 15~20일정도를 피복하는 것이 바람직하다.
상기의 채엽단계에서 녹차잎 채엽은 차기별(1번차, 2번차, 3번차)로 차광하여 1번차는 3~4엽부위를 채엽하고, 2번차는 2~3엽 부위를, 3번차는 3엽부위를 채엽한다. 수확시 차광망을 걷으면서 바로 수확하여 햇빛에 노출을 가급적 피하고, 긴급히 운반하여 가공토록 하는 것이 가장 바람직하다.
상기의 건조단계에서 찻잎은 열풍건조기의 열풍을 이용하여 30-40분간 건조하여 수분함량을 3~5중량%이내로 건조하면, 찻잎을 물에 부풀렸을때 형태는 양호하나, 색상이 연녹색이며, 포장시 부피가 커지는 단점이 있다.
그리고 상기의 건조단계에서 찻잎을 원통형 초청기를 활용하여 1차로 190~200℃의 온도로 4~5분간 건조하여 수분을 30~40중량%로 줄인 후, 2차로 80~90℃의 온도로 30-40분간 건조하여 수분함량이 3~5중량%하면, 찻잎의 말리면서 건조됨으로 부피를 1/2로 줄일 수 있으며 색상은 진녹색을 띤다.
상기와 같이 가공된 녹차잎은 그 함유된 기능성 성분들이 훼손되지 않아 영양성이 높다.
다음 표1은 본 실시예를 통해 나물용으로 가공된 녹차잎과 일반적인 녹차의 품질을 비교한 것이다.Hereinafter, the green tea leaf processing method for herbs according to the preferred embodiment according to the present invention with reference to the accompanying drawings in detail as follows.
1 is a view showing a green tea leaf processing method for herbs according to an embodiment according to the invention, the green tea leaf processing method for herbs according to this embodiment using a light shielding net for 15 to 20 days when the green tea leaves grow A harvesting step of growing and harvesting in a shaded state; A salination step of preventing oxidation by heating the tea leaves harvested through the harvesting step at 250 to 300 ° C. for 3 to 4 minutes to destroy the oxidase contained in the tea leaves; Rapid cooling of the anti-oxidized tea leaves through the aerobic step to prevent discoloration of the tea leaves to remove moisture, and to dry the tea leaves prevented from discoloring through the cooling step to moisture content of 3 to 5% by weight It is made of a drying step to dry to make.
When the green tea is sprouted for a certain period of time (15-20 days per shoot) when the sprout grows, the tea leaves are soft and available for herbs, and by reducing the catechin as the amino acid increases, it reduces the bitter and bitter taste.
In the shading method of the green tea as described above, the first tea is generally cool, the buds are fragile, and the amino acids are high, so it is preferable to coat the shading net on the front of the water pipe part about 15 to 20 days as the 2-3 shading is developed. .
And second car is generally high temperature, hardening occurs quickly, shading should be early, to increase the coating period to suppress tea leaf hardening, when the 1 to 2 leaves are deployed, cover the shading net on the front of the water pipe part about 15-20 days It is desirable to.
In addition, the third car is harder to cure than the second car, but the amino acid content is generally lower, and there are many catechins and other ingredients. It is preferable.
Green tea leaf harvesting in the harvesting step is shaded by the next tea (1st, 2nd, 3rd), the first car leaves the 3-4 leaf area, the second car leaves the 2-3 leaves, the third car 3 Leaves the lobe. When harvesting, it is most preferable to immediately harvest while walking the shading net, avoiding exposure to sunlight, and urgently transporting and processing.
In the drying step, the tea leaves are dried for 30-40 minutes using the hot air of the hot air dryer, and dried to within 3 to 5% by weight of moisture, the shape is good when the tea leaves are inflated with water, but the color is light green. There is a disadvantage in that the volume is large.
In the drying step, the tea leaves were first dried by using a cylindrical inviter at a temperature of 190 to 200 ° C. for 4 to 5 minutes to reduce moisture to 30 to 40% by weight, and then to a temperature of 80 to 90 ° C. at 30 ° C. If the moisture content is 3 ~ 5% by weight after drying for 40 minutes, the tea leaves are dried and dried to reduce the volume to 1/2 and the color is dark green.
The green tea leaves processed as described above have high nutritional properties because their functional ingredients are not impaired.
The following Table 1 compares the quality of green tea and green tea processed for herbs through this example.
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구분
아미노산
(%)
데아닌
(%)
카테킨
(%)
조섬유
(%)
비타민C
(mg/kg)
카페인
(%)
탄닌
(%)
실시예
5.37
3.12
6.46
18.6
367.8
4.50
21.9
51.3
-9.19
20.3
일반
3.87
2.49
10.4
22.8
431.9
3.31
19.6
53.2
-6.16
21.5
상기와 같이 이루어진 본 실시예에 의해 가공된 녹차잎은 1번차를 이용하여 가공된 녹차잎의 경우에는 2~3시간 정도 물에 불리면 요리에 사용이 가능하며, 부피는 무게 기준 건엽에 비하여 4~5배 불려진다.
그리고 2번차와 3번차를 이용하여 가공된 경우에는 카페인 및 탄닌 등의 성분을 많이 우려내는 것이 떫은맛과 쓴맛을 줄일 수 있기 때문에 따뜻한 온수에 2~3시간 정도 담가뒀다 이용하는 것이 가장 바람직하다.
이와 같은 본 실시예에 의해 가공된 녹차잎은 가장 보편적으로 이용될 수 있는 것이 무침용, 비빔밥용, 고기 등 기름진 음식 요리에 첨가물, 녹차짱아찌 등 모든 요리에 사용된다.
division
amino acid
(%)
Deni
(%)
Catechin
(%)
Crude fiber
(%)
Vitamin C
(mg / kg)
Caffeine
(%)
Tannins
(%)
Example
5.37
3.12
6.46
18.6
367.8
4.50
21.9
51.3
-9.19
20.3
Normal
3.87
2.49
10.4
22.8
431.9
3.31
19.6
53.2
-6.16
21.5
The green tea leaves processed according to the present embodiment made as described above can be used for cooking if the green tea leaves are processed using tea No. 1 for about 2 to 3 hours, and the volume is 4 ~ compared to the weight-based dry leaves. It is called five times.
And when processed using the 2nd and 3rd car, soaking a lot of ingredients such as caffeine and tannin can reduce the bitterness and bitter taste, so it is most preferable to soak for 2 to 3 hours in warm hot water.
The green tea leaves processed by the present embodiment as described above can be used most commonly used for cooking, such as additives to fermented foods such as unsalted, bibimbap, and meat, green tea-chan-dachi.
따라서 녹차잎을 우렸을 때 찻잎의 주요성분을 20~30%정도만 이용할 수 있는 반면, 녹차잎을 본 실시예에 의해 가공하여 나물로 이용할 경우 찻잎의 좋은 기능성 성분을 전부 이용할 수 있다.Therefore, when the green tea leaves we can use only about 20 to 30% of the main components of the tea leaves, when using the green tea leaves as processed herbs according to this embodiment can use all the good functional ingredients of tea leaves.
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100 : 나물용 녹차잎 가공방법100: green tea leaf processing method for herbs
Claims (3)
상기한 건조단계에서 찻잎을 190~200℃의 온도로 4~5분간 건조하여 수분을 30~40중량%로 줄인 후, 80~90℃의 온도로 30-40분간 건조하여 수분함량이 3~5중량%하는 것을 특징으로 하는 나물용 녹차잎 가공방법.Green tea leaves are grown in shaded state using a shading net for 15-20 days when sprouts grow, and the harvesting step, and the tea leaves are heated by heating at 250-300 ℃ for 3-4 minutes through the harvesting step A desalination step to prevent oxidation by destroying the oxidase contained in the cooling step to prevent the discoloration of the tea leaves by rapid cooling the tea leaves antioxidant treatment through the desalination step, and tea leaves prevented discoloration through the cooling step In the green tea leaf processing method for herbs consisting of a drying step of drying to make the moisture content of 3 to 5% by weight to dry,
In the drying step, the tea leaves are dried for 4-5 minutes at a temperature of 190 ~ 200 ℃ to reduce the moisture to 30 to 40% by weight, then dried for 30-40 minutes at a temperature of 80 ~ 90 ℃ moisture content 3 ~ 5 Green tea leaf processing method for herbs, characterized in that the weight%.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000201529A (en) | 1999-01-12 | 2000-07-25 | Hideo Yamashita | Cultivation of green tea |
| KR100437724B1 (en) * | 2002-05-06 | 2004-06-30 | 전라남도 | Producing method of granular tea using powder green tea |
| KR100869141B1 (en) * | 2006-12-28 | 2008-11-18 | 한국식품연구원 | A manufacturing method of green tea of low caffein |
| KR101055821B1 (en) | 2008-11-03 | 2011-08-09 | 주식회사 비앤에스 | Manufacturing method of green tea with excellent palatability |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000201529A (en) | 1999-01-12 | 2000-07-25 | Hideo Yamashita | Cultivation of green tea |
| KR100437724B1 (en) * | 2002-05-06 | 2004-06-30 | 전라남도 | Producing method of granular tea using powder green tea |
| KR100869141B1 (en) * | 2006-12-28 | 2008-11-18 | 한국식품연구원 | A manufacturing method of green tea of low caffein |
| KR101055821B1 (en) | 2008-11-03 | 2011-08-09 | 주식회사 비앤에스 | Manufacturing method of green tea with excellent palatability |
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