KR101218977B1 - Post-fermented tea and producing method therefor - Google Patents

Abstract

PURPOSE: A manufacturing method of a post-fermented tea is provided to use the whole tea leaves, thereby producing a tea economically. CONSTITUTION: A manufacturing method of a post-fermented tea comprises the following steps. Gather green leaves including macrophylls, and perform fixation by rubbing. Put the rubbed leaves into a storage container with water, and ferment for 7-60 days. Dry the fermented leaves under the sun light, and ferment to recover the character and dry again for dehumidification. The water is obtained from the rubbing and fixation and poured out when it is cooled. The storage container for tea leaves is placed with a natural draft. The drying under the sun light lasts for 2-3 days with a natural draft. The fermentation time for recovering the character lasts for 5-9 days. [Reference numerals] (AA) Post-fermented tea; (S1) Gathering leaves; (S2) Fixation; (S3) Rubbing; (S4) Putting into water; (S5) Anaerobic fermentation; (S6) Drying in the sun; (S7) Character recovering and aging; (S8) Final drying

Description

Post-fermented tea and its manufacturing method {POST-FERMENTED TEA AND PRODUCING METHOD THEREFOR}

The present invention relates to a method for producing tea, and more particularly, to improvement of post-fermented tea using tea leaves.

Tea leaves contain a large amount of ingredients that are good for health as well as beauty, so choose a tea that suits your constitution. Since ancient times, tea (효능) is known to clear the head and eyes, to stabilize the mind to relieve stress, as well as to help the function of the five gut and the body has many benefits.

There are many kinds of tea to drink, such as Yulmu tea, bamboo leaf tea, donkey tea, gojija tea, chrysanthemum tea, etc. Depending on the fermentation status and the degree of fermentation, the fermented tea (green tea) or partially fermented tea (white tea, green tea, yellow tea) , Full fermented tea (black tea) and the like.

Fermented tea is made of fermented tea so that the polyphenol content in tea leaves is more than 85%. It is very good for people who do not drink green tea. It is often said that green tea is not good for cold people because it is cold food, but fermented tea may be effective for such people. Fermented tea has many other benefits, including the benefits of making tea polyphenols oxidized by oxidase action during fermentation so that they do not irritate the stomach even on an empty stomach.

Prior art documents related to fermented tea include Korean Patent No. 10-0905513 "Fermented Tea Using Green Tea Leaves and Bamboo and a Manufacturing Method thereof" (Previous Patent Document 1), and Korean Registered Patent No. 10-0524131 "Green Tea Leaf and Fermented tea manufactured using loess and its manufacturing method "(prior patent document 2).

Among fermented teas, the fermented tea is later called fermented tea by microorganisms such as mold and lactic acid bacteria. A representative example of the post-fermented tea is "boy tea".

As an example of the prior art for the post-fermented tea, Korean Patent No. 10-0975199, "Method of manufacturing fermented green tea and manufactured fermented green tea" (prior patent document 3). In order to produce fermented green tea that is safe without contamination of various germs, reduces the smell of mold and various germs, and has excellent flavor, it has been disclosed a method for producing fermented green tea using the optimum food microorganism, fermentation conditions including ripe moisture conditions, and ripening conditions. .

In the present invention, unlike the prior patent document 3, a method for manufacturing a fermented tea can be found to be more economical and tasteful.

Accordingly, an object of the present invention is to provide a post-fermented tea production method and post-fermented tea made thereby, which can be used after making all the tea leaves without discarding the tea leaves.

Another object of the present invention is to provide a post-fermented tea and a method of manufacturing the same that can lower cholesterol and triglycerides to the intake.

According to the above object, the present invention, in the method of manufacturing the after-fermented tea, glances through the green leaves to the cotyledon leaves, apricot and mind, pour the water to stock the tea leaves finished with care in the tea storage reservoir located in a place with natural ventilation Anaerobic fermentation is achieved by dipping and storage using water, and after fermentation, it is characterized by obtaining a post-fermented tea by sequentially performing sun drying after drying and fermentation for aging and dehumidification.

Fermentation period of the anaerobic fermentation is 7 days to 60 days,

The water poured into the tea leaf storage container preferentially uses the water obtained in the mind and process,

The sun drying is carried out 2 to 3 days in a ventilated place,

The maturation for the character recovery is characterized in that it performs 5 to 9 days.

The present invention is very economical because it can be used to make all the fermented tea without throwing away the tea leaves, and the characteristics of the taste is good while giving the fermentation aroma and a slightly sour taste, which is a unique flavor of post-fermented tea, which lowers cholesterol and triglycerides and blood sugar levels. It's so effective that you'll be spotlighted by lovers. In particular, it is expected that a great response will be obtained to the elderly.

1 is a post-fermentation tea removal process according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

Post fermentation is a fermentation by microorganisms after desalination, in contrast to oxidative fermentation of cleansing enzymes.In general, post fermentation tea is made by destroying enzymes with salsa and depositing tea leaves to induce the growth of microorganisms in the air to make fermentation occur again. It's a car.

On the contrary, in the present invention, the fermentation of the tea leaves is made by anaerobic conditions in which the air is blocked, and includes the feature of preferentially using water at the time of pretreatment to block air, and a specific post procedure is performed after anaerobic fermentation.

After the fermentation process of the post-fermented tea according to a preferred embodiment of the present invention, "chae (S1) → salsaek (S2) → mind (S3) → dipping storage (S4) → fermentation (S5) → drying (S6) → ripening ( S7) → finish drying (S8) ".

If more detailed description of the removing process of the post-fermentation tea according to the present invention.

Leaf foliage (S1)

In the present invention, picking tea leaves starts in late July, when the rainy season is lifted and full-scale heat starts. Generally, tea leaves are picked up from the lunar new year and later until the winter solstice. The peak of tea leaves is usually around mid-May. Since the post-fermented tea made in the present invention is preferably made once a year, the tea leaves (up to large leaves) are picked up as if the tea leaves were grown regardless of trillion, medium or large. Therefore, the tea leaves in the present invention can be used almost all without discarding.

Salchung (S2)

By breathing the harvested leaves, it inhibits the activity of enzymes in tea leaves and stops oxidation and fermentation. In the present invention, since there are many grown leaves without throwing away, boil water in a cauldron (120-150 ° C.), and boil it with a tea leaf in the net. At this time, it is important to control the effects of salping so much that it is not too warm or too cold.

This leaves the tea leaves not to be broken, so that the following considerations can be easily made, and the water used in the salsache is stored to be used as storage water in the subsequent immersion storage (S4) process.

Keep in mind (S3)

After the flesh is finished, the tea leaves are cooled down sufficiently, and the tea leaves are then rubbed with a machine for a few minutes (for example, about 5 minutes). Keep in mind that the tea leaves will be cut off when the tea leaves are softened and the volume of tea leaves will be reduced. If the tea leaves are kept in a hot state without cooling, the nutrients may be destroyed and aerobic fermentation may occur by air. Therefore, in the present invention, the task of cooling the tea leaf sufficiently before the mind is preceded.

In addition, the present invention receives the falling water from the tea leaves when keeping in mind the machine to keep in mind so that it can be used preferentially as storage water in the subsequent immersion storage (S4) process.

Submerged storage in water (S4)

Prepare a tea container, such as a jar. The location of the tea leaf reservoir is a well-winded and shaded place, more preferably a shaded place where the sea breeze blows.

Put the tea leaves in the tea storage container, keeping the tea leaves firmly in place so that the air does not enter the tea leaves. After the tea leaves are immersed in the tea leaf storage container, they are covered with a bamboo leaf with sterilization effect and then stored as tea water stored in the mindful process and the salinity process. give. If it is not enough to fill the storage cylinder with the storage water, the storage cylinder is filled with ordinary water such as bottled water. Then, the tea leaves can be pressed with a push stone so as not to float on the water, and the lid of the storage container can be covered and the lid can not be removed.

The reason for the immersion storage in the present invention is to allow the tea leaves to be completely blocked from the air so that fermentation by anaerobic microorganisms can be made, not by aerobic microorganisms. This is to ensure that the active ingredient is reinforced upon immersion.

Anaerobic fermentation (S5)

After the tea leaves are completely immersed in water, the fermentation period is 7 to 60 days to allow anaerobic fermentation by microorganisms. In other words, fermentation is performed by anaerobic microorganisms. More preferably, the fermentation period of 7 to 60 days is 30 to 50 days. If the fermentation period is less than 7 days, there is a critical significance that after 60 days without sufficient anaerobic fermentation, tea leaves may be improperly retired or even decayed for use as tea. This preferred anaerobic fermentation period can make the effect of lowering the physiological activity and anticancer effect, cholesterol and triglycerides of the post-fermenter according to the present invention.

-Sun drying (S6)

After the fermentation process, pick a sunny day and spread the fermented tea leaves evenly on a rug or rug and dry in the sun for a few days (2 ~ 3 days). More preferably, it is dried in a sunny place with sea breeze. On the last day, it is good to get night dew and dry again. Fermented tea leaves can stick to each other when kept in mind, or they can clump together in a storage container when stored in dipping. It is preferable to separate the sheets one by one when sun-dried in sunny place to improve drying efficiency and quality. And it is good to pick out foreign substances such as stems and debris while drying in the sun.

-Aging for character recovery (S7)

The sun-dried tea leaves in the sun are placed in tarpaulin bags and sealed or placed in storage rooms for the rest of the tea. The period during which the character is recovered is preferably about a week (5 days to 9 days), and after this ripening period, the tea taste is increased and the strong aroma of tea leaves is weakened, and the taste and aroma are softened.

Finish drying (S8)

After aging, the product is dried and dried in a dryer to facilitate storage for product sales, dehumidified to tea leaves, and then packaged as a post-fermented tea.

The post-fermented tea of the present invention prepared by the process as described above may be drunk in hot water as in general tea, and has a slightly sour taste with a unique fermentation flavor.

The post-fermented tea of the present invention is gentle and soft, and clears the blood while promoting blood circulation, thereby lowering blood cholesterol and triglycerides and lowering blood sugar, so that the elderly can be spotlighted and drink good tea for those who are reluctant to consume green tea. Can be.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments. Therefore, the scope of the present invention should not be defined by the described embodiments, but should be defined by the claims and their equivalents.

Claims (5)

In the post-fermented tea manufacturing method,
Prune the green leaves to the large leaves and harvest them with apricots and apricots.Put the tea leaves in the tea storage container in a place with natural ventilation. Anaerobic fermentation is carried out during the fermentation period of 7 to 60 days by immersion storage using water, and after anaerobic fermentation, sunshine drying and finishing drying for aging and dehumidification are carried out in order to obtain post-fermented tea. Post fermented tea production method.
delete delete The method of claim 1, wherein the sun drying is performed 2 to 3 days in a ventilated place, and the fermentation for the character recovery is a post-fermented tea manufacturing method characterized in that performing 5 to 9 days.
The anaerobic post-fermented tea obtained by the manufacturing method of Claim 1 or 4.

Images