KR101222710B1

KR101222710B1 - Method for manufacturing of green tea used Actinidia arguta sprout

Info

Publication number: KR101222710B1
Application number: KR1020100137511A
Authority: KR
Inventors: 김수재; 지성현; 김기훈
Original assignee: 원주시
Priority date: 2010-12-29
Filing date: 2010-12-29
Publication date: 2013-01-15
Also published as: KR20120075720A

Abstract

Provided is a method for producing green tea using a sprout of spp (Actinidia arguta) which is free of caffeine and is full of polyphenols and flavonoids. The method for producing green tea using the rattan sprout, the step of removing the stem and foliar by collecting the rattan sprout; The steaming step of 200 ~ 2000g of the leaves and stems were removed at 250 ℃ to 100 ℃ for 40 seconds to 10 minutes, the dried leaves are cooled by cold air and repeating 2-3 times to keep in mind for 2 to 10 minutes and ; After the steaming step, after 5 ± 1 minutes at 90 ± 10 ° C., the step consists of a step of drying by heat treatment at 80-100 ° C. for 40-100 minutes.

Description

Method for manufacturing of green tea used Actinidia arguta sprout}

The present invention relates to a method for manufacturing green tea, and more particularly, to a method for manufacturing green tea using a sprout (sprout) of abundant polyphenols and flavonoids (Actinidia arguta).

Typically, green tea (green tea) means a soft tea dried to leave the blue color as it is, the tea (Thea sinensis) manufactured using the young leaves of the tea tree (Camellia sinensis) is the dominant. However, green tea prepared using the order of the tea tree, which contains caffeine, there was a risk of poisoning when a large amount of long-term use. In addition, general green tea has antibacterial, anticancer, antiviral, antiallergic and anti-inflammatory activities, and has a low content of flavonoids, which shows little toxicity. Low. Therefore, it was inconvenient to drink a large amount in order to consume 100mg of flavonoids recommended by nutritionists as green tea.

Actinidia arguta is a deciduous plant belonging to the family Tetaceae , distributed in Korea, China and Japan. The environment of native habitat should be smooth drainage and proper sunshine to the foot of the mountain or valley below 1,600m above sea level, and it can grow over 20m while competing with surrounding trees. Male and female, flowers bloom white in May, forming a pickled inflorescence, running from 4 to 10 nodes. Fruits are berries and ripen around September to October. There are four species distributed in Korea, and there are the stalks, dog worms, rodent worms and island worms. Since ancient times, the use range of sap, herbs, fruits, herbal medicines, etc. has been varied. Especially, the stalk is a popular sprout herb or mussel, and the fruit is a multifaceted research on the development of processed products for wine, beverage, jam, etc. . Recently, as demand for tea that can substitute for green tea increases, commercialization is being developed in connection with local specialties such as persimmon leaf tea and mulberry leaf tea.

As mentioned above, it is known that there is no caffeine, and polyphenols and flavonoids are abundant, which is excellent in antioxidant, antibacterial, anticancer, antiviral, antiallergic and anti-inflammatory activity.

Accordingly, an object of the present invention is to provide a method for producing green tea using taraxacum with excellent taste and preference and excellent antibacterial, anticancer, antiviral, antiallergic and anti-inflammatory activity.

The present invention for achieving the above object, and extracting the live leaves to remove the stem and foliar by harvesting the rattan sprout; The steaming step of 200 ~ 2000g of the leaves and stems were removed at 250 ℃ to 100 ℃ for 40 seconds to 10 minutes, the dried leaves are cooled by cold air and repeating 2-3 times to keep in mind for 2 to 10 minutes and ; After the steaming step, after 5 ± 1 minutes at 90 ± 10 ° C., the step is followed by drying by heat treatment at 80-100 ° C. for 40-100 minutes.

In the extraction step, it is preferable to further include the step of adding water of 20% by weight relative to the amount of green leaves at the time of the first extraction.

Green tea production method using the wood sprouts according to another aspect of the present invention comprises the steps of collecting the stem wood and removing the stem and leaf disease; Steaming and removing the stem of the stem and leaf disease of the marrow sprouts in steam for 15 ± 3 seconds; A steaming step of simmering the cooked sproutwood sprout at 200 ° C. to 100 ° C. for 2 minutes to 10 minutes, and cooling the swelled sproutwood sprout with cold air for 2 to 10 minutes and repeating it 2-3 times; After the quenching step after 5 ± 1 minutes at 90 ± 10 ℃ after the treatment consists of a step of drying by heat treatment for 40 to 100 minutes at 80 ~ 100 ℃.

According to the present invention described above, green tea excellent in color, aroma, and taste can be provided, and green tea is prepared by using green tea seed having excellent antibacterial, anticancer, antiviral, antiallergic, and anti-inflammatory activities. Promote good health.

1 is a green tea manufacturing process using the rattan sprout according to a preferred embodiment of the present invention.
Figure 2 is a graph comparing the analysis results of caffeine and cadkin of common green tea using HPLC and Darae Soon green tea according to the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Reference will now be made in detail to the preferred embodiments of the present invention, examples of which are illustrated in the accompanying drawings.

The present invention provides a method for producing a green tea of the tarasae sprouts using the taraja sprout, the leaves harvesting step of removing the stems and foliar by collecting the taraja sprout; The steaming step of 200 ~ 2000g of the leaves and stems were removed at 250 ℃ to 100 ℃ for 40 seconds to 10 minutes, the dried leaves are cooled by cold air and repeating 2-3 times to keep in mind for 2 to 10 minutes and ; After the steaming step, after 5 ± 1 minutes at 90 ± 10 ℃ and heat-treated at 80 ~ 100 ℃ 40 to 100 minutes includes the step of drying.

It has been reported that sproutwood contains 6.8% carbohydrate, 0.4% fat, 1.9% white protein, 6.2% beta-carotene, and about 37% vitamin C. As cooked and consumed. As described above, the process of preparing green tea using the high nutrient value and good taste of taraja sprout will be described in more detail.

end. Manufacture of Tea Using Sprout

The raw material of the tea using the tarasae sprout according to the present invention (hereinafter referred to as "tarasae green tea") is only 10cm or less sprouts grown in the experimental packaging of Wonju Agricultural Technology Center on April 17, 20, 23 After harvesting, stems and leaves were removed, and only leaves of about 1-3cm in length were used.

The production of siding sprout green tea was carried out on the afternoon of the day of harvesting the rattan sprout. The first process of tea forkung is the basic process of 200 ~ 2000g of green leaves from which stems and leaves have been removed, and boiled for 40 seconds to 10 minutes at a temperature of 250 ° C to 100 ° C. And, the above basic process was treated three times. Thereafter, the fourth quenching process was performed at 100 ° C. for 5 minutes and then cooled to cold air to undergo the fourth quenching process. The amount of sample per treatment was 200g and 2000g, and the state change of each process was investigated. The steaming was steamed with steam (100 ° C., 15 seconds), followed by 2 minutes, and once steamed at 100 ° C. for 5 minutes. The final product was completed through the heat treatment (complete drying) process 40 to 100 minutes at 80 ~ 100 ℃ the sample prepared by the above method.

In other words, the sequence according to the present invention is prepared by the following steps.

(a) harvesting stage: harvesting stalk

(b) 1st sounding step: Performing sounding for 40 seconds in a 250 ° C damper

(c) 1st caution stage: perform hand rain beam for about 2 minutes

(d) Secondary sounding step: Performed the sounding for 2 minutes in a 200 ° C sounder

(e) 2nd Remaining Stage: Perform Bibimbly for about 2 minutes in Regiment

(f) 3rd stage of ironing: Performing ironing for 2 minutes in a machine at 150 ℃

(g) Tertiary Retention Stage: Perform Bibibibi for about 2 minutes in Regiment

(h) 4th sounding step: 5 minutes of sounding at 100 ℃

(i) Hot air drying step: After 8 hours drying in 80 ℃ steaming dryer, heat treatment 40 ~ 100 minutes in a 90 ± 10 ℃ pot

As described above, it is preferable that the Darae Soon Green Tea finally obtained by the manufacturing process of the present invention is repeatedly subjected to two to three times of steaming and keeping in mind (sonbibim), and more preferably, treating each steaming and keeping in three times. After that, it is recommended to carry out the fourth quaternization process at 100 ° C for 5 minutes.

In the above embodiment, the green leaves were collected and steamed for 40 seconds in a 250 ° C. wetting machine, followed by the first caution. However, by adding 20% by weight of water to the green leaves, about 15 ° C. with water vapor at 100 ° C. After steaming for a second, steamed tea + steamed tea that performs the first cautionary step may be used to prepare Dashunsoon green tea.

I. Functional Analysis of Tea of Green Tea

Samples for analysis were used Darae sequence made in the above process and commercial green tea purchased from the market (right). Each sample was extracted for 3 minutes by adding 50 ml of distilled water to 1.0 g.

(1) total polyphenols

0.2 ml of the extract was added to a test tube, distilled water was added to make 2 ml, and then 0.2 ml of Folin-ciocalteau phenol reagent was added thereto, mixed well, and left at room temperature for 3 minutes. After reacting for exactly 3 minutes, 0.4 ml of saturated sodium carbonate (Na ₂ CO ₃₎ solution was added and mixed well, distilled water was added to make 4 ml, and the supernatant was measured for 1 hour at room temperature to measure absorbance at 725 nm. Standard curve was prepared using (Tannic acid).

(2) total flavonoids

After adding 0.1 ml of 10% aluminum nitrate, 0.1 ml of 1M potassium acetate and 4.3 ml of 80% ethanol to 0.5 ml of the extract, the absorbance was measured at 415 nm after reaction for 40 minutes at room temperature. Quercetin was used to prepare a standard curve.

(3) Caffeine, catechins

2 ml of the extract was filtered with a membrane filter of 0.45 μm and used as a sample for high performance liquid chromatography (HPLC) analysis. As a mobile phase, a 0.1% trifluoroacetic acid solution (trifluoroacetic acid in water and acetonitrile) was used. ) Was analyzed at 280 nm for 30 minutes. The analysis equipment used Shimadzu LC (SHIMADZU LC), the column (column) was synergi MAX-RP, 4㎛, 150 ㅧ 4.6mm.

(4) Determination of DPPH (1,1-diphenyl-2-picrylhydrazyl radical) scavenging activity

NBT was measured for antioxidant activity by DPPH, and the above green tea was diluted with stock solution, 1/2, 1/4, 1/8, 1/16, 1 ml of dilution was added, and 4 ml of 0.15 mM DPPH methanol solution was added. ) Was uniformly mixed and then left at room temperature for 30 minutes, and then absorbance was measured at 517 nm. DPPH radical scavenger activity (%) was expressed as a percentage of the absorbance difference between the sample addition and the no addition.

Experimental Example

end. Preparation of tarasae green tea

The green leaves of Dasae-soon were smaller and thinner than green tea leaves, and the rate of desalination proceeded too fast at 300 ℃, and the ripening speed was too slow and fresh at 200 ℃. . In addition, even at 250 ° C., the addition of 20% by weight of water at the first splash had the effect of ripening the sample as a whole. However, when the sample volume was increased to 10 times, no water was added (Tables 1 and 2).

Table 1. Temperature settings at the first wake

Table 2. Effect of Water Addition on First Seed

Therefore, the basic process was carried out with the initial yield time of 40 seconds for the leaf yield 200g, the next time of the weaning time was 2 minutes, and immediately cooled by the wind after the time of weaning, and the middle handibi (remark) process was set to 2 minutes. As a result of examining the products by treatment, the yield was improved when water was added, but the 40% treatment resulted in a boiling effect, resulting in a slight decrease in taste. Overall palatability was similar to that of the first virtue for 40 seconds at 250 ° C with 20 g of green leaves and 20% by weight of water at the first extraction (Table 3). When the first cooking method was different, the steamed tea + steamed tea method, which was one-time after steaming, was advantageous in terms of yield and convenience of operation, but the quality was better with six people choosing the green tea in preference (Table 4).

Table 3. Product Characteristics by Sequential Manufacturing Process

Table 4. Sensory characteristics by process according to the first ripening method

When the sample amount (leaf size) was increased by 10 times in the basic process, the hand bibimb was 10 minutes, the first extraction time was required 5 minutes, and the second and fourth extraction times were also 10-15 minutes (Table 5).

Table 5. Temperature and time requirements for harvesting yields

In the case of general green tea, the final steaming process goes through a complete drying process at about 80 ℃. At this time, the product is harmonized and refined to improve the quality. Therefore, after drying for 4 hours at 80 ℃ using a four-times dryer, the heat treatment process was further set in a 90 ℃ (± 10) pot to investigate the characteristics of the time zone.

After 10 minutes of heat treatment, the villi begin to fly like white dust, become crunchy, and the bitter taste becomes stronger in the savory taste, and as time passes, the viscous is stronger than the bitter taste, and afterwards, the product has almost no villi, and the appearance is moderate As it became more and more unbalanced, the taste was found to be harmonious.

However, as time passed, the leaves were broken, the taste did not change much, the fragrance was slightly weakened, and the color of the product became dark. Therefore, the heat treatment process to produce the final product improved the quality of the product, the optimum time was 40 minutes for 25g, 100 minutes for 250g (Table 6).

Table 6. Change of Sequential Characteristics of Heat Treatment Process

After the heat treatment, to find out the proper amount of the selected Darae sequencing to drink, the weight of tea was changed to the disposable teapot for 1 minute.

Table 7. Appropriate amount of sequential in tea rain forest

I. Functional analysis of sequential order

The total polyphenol contents of sedum and normal green tea were 41.12 and 42.67mg / g, respectively, but there was almost no difference. However, the total flavonoid content of 29.12mg / g was higher than that of control green tea at 1.94mg / g. appear.

Caffeine contained 19.36 mg / g in green tea, but no caffeine. As a result of the analysis of catechin content, the catechin content of Darae sequence was 4.65mg / g, which was 7.6 times higher than 0.61mg / g of green tea, but other epicatechin and epigallocatechin And epigallocatechinallate content was higher in green tea (Table 8).

In addition, the scavenging ability of the DDPH radical of the sequential was clearly identified and appeared similar to green tea (Table 9).

As a result of HPLC analysis, as shown in Fig. 2 and Table 8, many components other than catechins were detected. Especially, various biological activities including flavonoid-based compounds (quercetin 3- (2G-xylosylrutinoside estimation)) were the main components at about RT 22.3. Flavonoids containing abundant and there is no excitement, there is no caffeine having a stimulant action, the development value as a substitute tea is judged to be high (Fig. 2 is the caffeine and cadkin of ordinary green tea using HPLC and Daraesun green tea according to the present invention Graph of analysis results).

Table 8. Results of Functional Analysis of Tara Sequence

Table 9. Antioxidant Activity of the Ratum Sequence

Experiment Cleanup

As described above, according to the embodiment of the present invention, the production of raesae green tea, the first simmering temperature during the manufacture of raesae green tea was suitable for 250 ℃ and the time for the green leaves 200g 40 seconds, 2000g is suitable in about 5 minutes Cooked. The addition of 20% by weight of moisture at the first extraction was effective for the overall ripening when the amount of green leaves was small due to the characteristics of the leaves of the rattan sprout, and the product by the manufacturing process of the tea was better in comparison with the tea and steamed tea.

In the overall process, the aeration process was four times and the Sonbibim process was three times, and afterwards, it is preferable to perform a heat treatment process after complete drying in a dryer. Approximately 40 minutes in a 90 ° C (± 10) pot and 250g in a 90 ° C (± 10) pot was a major factor in improving the quality of green tea.

The total flavonoids content of Daraesoon green tea was more than 15 times higher than that of green tea, and no caffeine was detected. The catechins were 1/4 level than the green tea, but 7.6 times more catechins. DDPH radical scavenging activity was similar to that of green tea.

Claims

1. A method for manufacturing green tea using a rattan sprout, comprising: removing a stem and a leaf disease by collecting the rattan sprout; The steaming step of 200 ~ 2000g of the leaves and stems were removed at 250 ℃ to 100 ℃ for 40 seconds to 10 minutes, the dried leaves are cooled by cold air and repeating 2-3 times to keep in mind for 2 to 10 minutes and ; After the steaming step, after 5 ± 1 minutes at 90 ± 10 ° C., and then heat-treated at 80 to 100 ° C. for 40 to 100 minutes, the method for producing green tea using the stalk of Tara.

The method of claim 1, further comprising adding 20% by weight of water to the amount of leaves at the time of the first extraction in the extraction step.

A method for producing green tea using a rattan sprout, the method comprising: removing a stem and a leaf disease by collecting the rattan sprout; Steaming and removing the stem of the stem and leaf disease of the marrow sprouts in steam for 15 ± 3 seconds; A steaming step of simmering the cooked sproutwood sprout at 200 ° C. to 100 ° C. for 2 minutes to 10 minutes, and cooling the swelled sproutwood sprout with cold air for 2 to 10 minutes and repeating it 2-3 times; After the steaming step treatment 덖 5 ± 1 minutes at 90 ± 10 ℃ after the heat treatment at 80 ~ 100 ℃ 40 to 100 minutes comprising the step of drying the green tea using a method of tea.

In the method for producing green tea using the rattan sprout, green tea manufacturing method using the rattan sprout characterized in that it comprises the following steps (a) to (i).
(a) harvesting stalks from the stalks;
(b) performing 40 seconds of squeezing at a 250 ° C. damper;
(c) performing the bibimbib for 2 minutes in the season;
(d) performing a 2-minute standoff in a 200 ° C. damper;
(e) performing bibimbulation for 2 minutes in the season;
(f) performing a 2-minute standoff at 150 ° C in a standoff;
(g) performing a bibibibi for 2 minutes in a season;
(h) 5 minutes in a 100 ° C aspirator,
(i) performing a heat treatment for 40 to 100 minutes in a 90 ± 10 ℃ pot after drying for 8 hours in a 80 ℃ steaming dryer.