KR101282960B1 - Method of preparing green tea with excellent preference - Google Patents

Abstract

The present invention is a method for producing a composition for enhancing the fragrance component, the composition prepared by the manufacturing method, the green tea manufacturing method improved the palatability by treating the composition, specifically to the green tea manufacturing method of increasing the fragrance component by treating the composition The present invention relates to a method for improving the palatability by increasing the aroma components of green tea and fermented tea reduced by long-term storage by using the composition for strengthening the fragrance component prepared from green tea, thereby improving tea planting area and yield. It is possible to solve the problem that the quality of the product is reduced by the long-term preservation required due to the increase, it can contribute to the improvement of productivity in the green tea-related industries and the profitability of green tea farmers and green tea-related companies.

Description

Method of manufacturing green tea with excellent taste {METHOD OF PREPARING GREEN TEA WITH EXCELLENT PREFERENCE}

The present invention relates to a method for producing a composition for enhancing fragrance components, a composition prepared by the above method, and a method for producing green tea having improved palatability by treating the composition.

Tea is coffee, cocoa and camellia tea ( Camellia senensis ) is a representative non-alcoholic beverage produced by processing the leaves of the varieties, and is divided into various types, methods, shapes, etc. In general, the tea is a non-fermented tea mainly represented by green tea, oolong depending on the degree of fermentation during the manufacturing process It can be divided into three types of semi-fermented tea represented by tea and full-fermented tea represented by black tea. The semi-fermented tea refers to tea made by fermenting tea leaves from 10% to 65%, and the full-fermented tea refers to tea made by fermenting more than 85% tea leaves.

Tea has been drinkable as a symbol tea since BC, and in the past, it was mainly consumed in the East, including Korea, Japan, and China, but is now widely consumed around the world.

In addition, recently, the tea is rich in bitter caffeine and saponins, bitter and astringent polyphenols, catechins and vitamin C, and prevents lifestyle diseases, including adult diseases related to diet, beauty, and lifestyle. It is known to be helpful. In particular, recently, as the pharmacological mechanism of the various ingredients contained in tea is gradually revealed, its value is also recognized by the general public. For example, the effects of antioxidants, anticancer effect, blood cholesterol lowering effect, anti-aging effect, blood pressure lowering effect, hypoglycemic effect, heavy metal detoxification effect, prevention of tooth decay, and bad breath removal effect by polyphenol, the main component of green tea, have been demonstrated. The functionality of the car is also attracting much attention among the general public.

As the awareness on the efficacy and functionality of tea spread, the size of the tea market and the population of tea including green tea increased, and the domestic tea planting area also increased significantly. For example, the tea plantation area was 449 ha in 1985, increased to 1530 ha in 2000, and increased to 3800 ha in 2007. As the cultivated area increased, domestic tea production also increased from 116 tons in 1985 to 699 tons in 1995, to 1434 tons in 2000, and to 3888 tons in 2007. have.

In addition, as interest and demand for these teas increase, the demand for teas rich in flavor and excellent in taste also increases. In general, demand is limited in the case of grade 3 or grade 4 tea, which is produced in autumn or winter, when the flavor is weak, but the bitter taste is strong, compared to the grade 1 or grade 2 tea, which is considered to be rich in flavor. .

In addition, the consumption of tea is also increasing, but due to the rapid increase in tea cultivation area and production as described above, there is a problem due to the oversupply of tea, specifically, green tea product inventory. In the case of the above-mentioned tea and green tea product inventory, there is a problem that the price is significantly reduced because the flavor falls. Due to this price drop, the domestic green tea business and tea farmers are experiencing serious difficulties.

Therefore, there is a need to develop a technology related to improving flavor and improving palatability by enhancing the aroma of the stock tea by the excessive supply of tea or tea produced in the fall or winter when the flavor is poor.

In this regard, the main fragrance components of green tea and fermented tea oolong tea or black tea are as follows.

First, the main fragrance components of non-fermented tea are reported as Linalool, Hexanoic acid, geraniol, Nerolidol, Hexenol, and Hexenal, and the natural fragrance of tea leaves and the ingredients produced by Maillard reaction are mixed. It is known to exist.

In the case of fermented teas such as oolong tea or black tea, alcohol-based fragrances such as Linalool oxide, Linalool, geraniol, Benzyl alcohol, Phenyl alcohol and various Aldehyde, Hexanoic acid, Hexenol compared to green tea, which are not fermented by various actions during the manufacturing process It is known that a large amount of fragrance components such as Hexenal, Ionone or Methyl salcylate are present.

As described above, the technology for enhancing the fragrance of autumn or stock tea is inherent to tea by different ingredients and techniques to increase the main aroma content of unfermented green tea or fermented tea, oolong tea or black tea, depending on the type of tea. Techniques to add additional fragrance to fragrances.

For example, a method of treating tea leaves with enzymes such as proteases and tanases to increase taste-related components, beta-glycosidase, lipohydrolase or alcohol dehydrogenase, etc. Method to improve the flavor of fermented tea by artificially increasing the fragrance component, to enhance the fragrance strength by acting enzymes such as beta-glucosidase on the hot water extract, or freeze-dried powder of tea leaves Or a method of improving the quality by using a masking effect such as treatment with flowers or the like.

However, these methods do not relate to the tea hot water extract rather than tea leaves, or to mask other flavors such as vegetables and fruits that are not the aroma of tea itself, and thus do not enhance the natural aroma of tea. There is a limit in that the balance as the fragrance of tea has greatly collapsed.

It is an object of the present invention to provide a method for improving flavor and improving palatability by increasing the content of flavor components of flavored tea or stock tea.

More specifically, an object of the present invention is to provide a method for producing a composition for strengthening the fragrance component that can increase the content of the fragrance component and a composition prepared by the above production method.

In addition, an object of the present invention is to provide a method for producing green tea having improved palatability by treating the composition.

In addition, an object of the present invention is to provide a method for producing fermented tea with improved palatability by treating the composition.

The present invention relates to a composition for reinforcing the fragrance components that can increase the aroma content of the tea in order to solve the above object, by increasing the content of the tea fragrance component, can enhance the fragrance and improve the preference Rather, it is to provide a method for producing a fragrance ingredient reinforcing composition capable of maintaining the natural flavor of the tea and a composition prepared by the method.

In addition, the present invention is to provide a method for producing green tea improved taste preferences by treating the composition, that is, a green tea manufacturing method to increase the content of the aromatic components by treating the composition.

In addition, the present invention is to provide a method for producing a fermented tea by improving the palatability by treating the composition, that is, a method for producing a fermented tea to increase the content of aroma component by treating the composition.

The inventors of the present invention to improve the flavor and improve the taste by increasing the content of the fragrance component of the winter tea produced in the fall or winter stock stock tea stored for more than a year to solve the problems that green tea farmers have During the process, the tea tree stems collected in September are put into acetone and ground; Filtering the pulverized tea tree stem to obtain a residue, and adding and extracting citric acid buffer solution to the residue, and treating the fragrance ingredient reinforcing composition prepared in the stocked tea that is stored. In this case, it was confirmed that the content of the fragrance component may be increased, and the research continues on this, in the case of the green tea, the fragrance component of the green tea is increased or in the case of the fermented tea, the fragrance component of the fermented tea is increased. However, since it is to enhance the natural fragrance of tea, the balance as aroma of tea is not a big problem, and as a result of sensory evaluation on palatability, the quality of the produced tea is confirmed to be complete.

In the present invention, the tea plant (tea plant) is an evergreen tree or evergreen broad-leaved shrub belonging to the tea tree family scientific name Camellia sinensis . The mountainous region, which is the border between Tibet and Sichuan, China, is known as its origin and is native to the tropics, subtropics and temperate regions, and is currently distributed mainly in Korea, Japan, China, India, and Southeast Asia. There are many variants of the tea tree, and these variants vary greatly in shape. Mostly, lobular cultivars grown in China or Japan are shrubs that grow up to about 2 m to about 3 m in height even in natural conditions, and the lobular species of the Indian Assam region are about 15 m to about 30 m tall. The leaves of the tea tree vary greatly depending on the variety and location, but are mainly oval-shaped, 6cm to 20cm long and 3cm to 4cm wide, with dull teeth at the edges and sharp ends and bottoms. Leaves are hard, slightly thick, and glossy on the surface. Depending on the varieties, the leaf color is dark and light, and there are changes in wrinkles. The back of young leaves or young shoots has soft hairs. In Korea, wild species that grow on Jirisan are Chinese foliar species, and in the case of cultivation, Japanese Yabukita species, which are improved Chinese larvae, are mainly grown.

In the present invention, tea (tea) means that the tea is processed into a beverage after the leaves of the tea. It is the world's favorite beverage and the world's largest volume of coffee, cocoa or other beverages. In relation to the leaves of the tea tree, young leaves from the newly sprouted branches are used for tea production. Specifically, in the case of 1 child 2 leaves, etc. of FIG. 1, the quality is high and the price is high, so it is harvested through hand picking. Harvest Tea leaves are usually picked three times in May, July and August, with the leaves in May being the best tea.

In the present invention, green tea (Green Tea) means tea made using tea leaves not fermented. The green tea is steamed or steamed without going through the fermentation process of the collected tea, that is, by heating the tea leaves to destroy oxidase, while maintaining the green color of the tea leaves while still evaporating moisture to dry the leaves in a good condition It is prepared by drying. In the past, humans kneaded the leaves directly in the cauldron by hand and continued heating to remove moisture enough to make the tea leaves crunchy, which squeezed the juice out of the cells to aid in drying and changing ingredients. When fused, the components of tea are quickly extracted and the volume is reduced for convenient storage and transportation. Recently, tea is mainly manufactured using a steamer, an oil tanker, a base oil, a rebuilder, an oil refiner, or a dryer.

In the present invention, fermented tea refers to tea made by fermenting tea leaves. The fermented tea is a semi-fermented tea represented by oolong tea (blue tea) and a full-fermented tea containing black tea and black tea (black tea). The semi-fermented tea is a tea made by fermenting the tea leaves to 10% to 65% and has a teal or darker color. The full fermented tea refers to tea made by fermenting the tea leaves to 85% or more.

The fermentation tea is harvesting process of collecting tea leaves; A forging process in which the tea leaves are allowed to settle or are sunk and the tea leaves are wilted, thereby giving the leaves softness; Mindful of kneading and rubbing tea leaves; It can be prepared through the fermentation process and drying process.

In the present invention, the residue is also referred to as a residue, which means that the residue is not removed by an operation such as filtration, dissolution, heating or evaporation, and more specifically, after removing the liquid component by performing a filtration process, It means remaining in the filter net.

In the present invention, grinding refers to an operation of finely pulverizing a biological tissue for the purpose of grinding or steaming to make porridge or powder, or extracting a physiologically active substance from an organism, and in some cases a concept including grinding. Can be.

In the present invention, a homogenizer means a device or apparatus that mechanically destroys tissue or cells to make or emulsify a grinding material. A pressurized cell breaker such as a Potter-Elvehjem homogenizer, a Walden blender, a French press, a ball mill or a shaker cell breaker is included, and may be a concept including a grinder or a grinder. .

Hereinafter, the present invention will be described in more detail.

The present invention relates to a method for producing a composition for enhancing fragrance components. In addition, the present invention relates to a composition for enhancing the fragrance component produced by the manufacturing method. The composition for enhancing the fragrance component increases the content of the fragrance component of the tea, not only enhances the fragrance and improves the taste, but also has the effect of maintaining the natural flavor of tea.

In addition, the present invention relates to a method for producing green tea having improved palatability by treating the composition, and specifically, to a method for producing green tea having increased aroma content by treating the composition.

In addition, the present invention relates to a method for producing a fermented tea having improved palatability by treating the composition, that is, a method for producing a fermented tea having increased aroma content by treating the composition.

Method for producing a composition for strengthening the fragrance component is the step of grinding the tea tree stem into acetone; Filtrating the crushed tea stem, it may include the step of obtaining a residue and the step of adding and extracting citric acid solution to the residue.

Since the composition for enhancing the fragrance component has an effect of increasing the fragrance component of the tea, it can be used as a composition for increasing the fragrance component or the composition for improving the preference.

Generally, the leaves of the tea tree are excellent in aroma, especially in the case of 1 and 2 leaves, whereas in the case of the composition for strengthening the fragrance component, the stems which are not generally used in the manufacture of tea are used to enhance the aroma. It was confirmed that the aroma could be remarkably improved compared to the case of using only tea leaves regardless of the harvesting time and the type of tea tree. Therefore, the composition for enhancing the fragrance component is preferably prepared by grinding the tea tree trunk.

The tea tree stem is difficult to remove all the tea leaves attached to the tea tree stem in the manufacturing process, it is to include a tea tree stem attached to the tea leaves within the range that does not suppress or reduce the effects of the present invention.

The tea tree trunk is preferably stored at a freezing condition, for example, -70 ° C to -80 ° C after the harvesting, before performing the grinding step.

In general, Grade 1 or Grade 2 teas, which are considered to be rich in flavor, are produced in spring, that is, harvested in May, and Grade 3 or Grade 4 teas, which are weak in flavor but have a strong bitter taste, are produced in autumn or winter. As it is a driving tea, tea leaves suitable for the composition for enhancing the fragrance component was expected to be collected in May, but as a result of confirming the increase in the content of the fragrance component, that is, Linalool oxide, 3-Hexenol, Phenyl ethanol, Benzyl alcohol, rather, It was confirmed that the production from late September to early November corresponding to the winter tea can further increase the content of the fragrance component.

Accordingly, the tea tree stem may be harvested in winter tea, specifically, September to November, that is, September to November, preferably, September 15 to November 15, more Preferably it may be taken from September 20 to November 10. In addition, the species of the tea tree as a result of confirming whether the content of the fragrance component is increased, preferably Yabukita species.

In the grinding step, the temperature of acetone may be -20 ° C to -30 ° C.

In the extracting step, the citric acid solution may be a citric acid-dissolved buffer, that is, citric acid buffer solution. The extraction time is preferably 1 hour 30 minutes to 2 hours 30 minutes, more preferably 1 hour 45 minutes to 2 hours 15 minutes, the citric acid buffer solution is not significantly affected by the content of citric acid, but the final product Considering the flavor of citric acid solution containing citric acid of 0.05% to 0.2% can be used.

The citric acid solution may preferably be added in an amount of 1 L to 1.5L, more preferably 1.2 L to 1.3L, based on 100 g of the residue.

After performing the extraction process, the filtration process and / or drying to remove the solvent may be further performed.

The fragrance component strengthening composition of the present invention can increase the fragrance component of the stock green tea, or increase the fragrance component of the fermented tea during the fermented tea manufacturing process, so that the functionality of the green tea or fermented tea is increased Can be used for manufacture. In this aspect, the fragrance component-enhancing composition may be referred to as a composition for increasing fragrance components or a composition for producing fragrance components.

In addition, the present invention relates to a method for producing green tea having improved palatability by treating the composition, and specifically, to a method for producing green tea having increased aroma content by treating the composition. In the above aspect, the present invention may be a method of increasing the flavor component of green tea.

The method for increasing the fragrance component of the green tea may be characterized in that it comprises the step of treating the composition for enhancing the fragrance component to the green tea.

The step of treating the fragrance ingredient fortified composition to the green tea may be carried out at 34 ℃ to 40 ℃, preferably 35 ℃ to 39 ℃ for 5 hours to 8 hours, preferably 5 hours to 7 hours. The addition amount of the fragrance component for strengthening composition may be 1 part by weight to 70 parts by weight, preferably 10 parts by weight to 60 parts by weight, more preferably 20 parts by weight to 50 parts by weight, based on 100 parts by weight of green tea.

In addition, the present invention relates to a method for producing a fermented tea having improved palatability by treating the composition, and more particularly, to a method for preparing a fermented tea having increased aroma content by treating the composition. In the above aspect, the present invention may be a method for increasing the aroma component of the fermented tea. The fermented tea is a concept including black tea and oolong tea as described above.

In general, fermented tea is manufactured by a method including harvesting tea leaves, forging process, keeping in mind, fermentation process and drying process.

The method of increasing the aroma component of the fermented tea of the present invention may be characterized in that the aroma treatment step to the tea leaves during the fermentation tea manufacturing process, mindful process.

In the manufacturing method of the present invention by increasing the fragrance component of the green tea and fermented tea having a reduced preference by reducing the fragrance is stored for a long time by treating the composition to the green tea or the like, by increasing the fragrance components such as the green tea Since green tea with improved palatability was prepared, the composition prepared by the present invention and the green tea produced by the present invention can solve the problem of green tea, which is degraded by long-term storage in connection with the excessive production of green tea, which has been recently pointed out. In particular, it is expected to contribute to the development of green tea-related industries and food industries and to the improvement of profits of green tea growers.

1 is a schematic diagram showing the stem and leaves of the tea tree.
Figure 2 is a graph showing the aroma production amount of green tea treated with the composition for strengthening the fragrance components according to the varieties, harvesting time and parts of the tea according to an embodiment of the present invention.
Figure 3 is a graph showing the aroma production amount of green tea treated with the composition for enhancing the composition according to the extraction time by the citric acid buffer in the production process of the composition for enhancing the composition according to an embodiment of the present invention.
Figure 4 is a graph showing the aroma production amount of green tea treated with a composition for enhancing the composition according to the amount of citric acid buffer used in the production process of the composition for enhancing the composition according to an embodiment of the present invention.
5 is a graph showing the aroma production amount of green tea treated with the composition for enhancing the composition according to the citric acid concentration of the citric acid buffer solution in the production process of the composition for enhancing the perfume component according to an embodiment of the present invention.
Figure 6 is a graph showing the aroma production amount of green tea treated with the composition for enhancing the flavor component according to the reaction temperature of the composition and the composition for enhancing the flavor in the manufacturing process of the improved green tea according to an embodiment of the present invention.
Figure 7 is a graph showing the aroma production amount of green tea treated with the composition for enhancing the flavor component according to the reaction time of the composition and the composition for enhancing the flavor in the manufacturing process of the improved green tea according to an embodiment of the present invention.
8 is a graph showing the aroma production amount of the fermented tea treated with a composition for enhancing the fragrance components according to the content ratio of the composition for strengthening the fragrance component and the tea leaves in the manufacturing process of green tea with improved palatability according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail to explain the present invention. The following examples are only for illustrating the present invention, and the scope of the present invention is not limited in any way by the following examples, and modifications which are commonly performed in the art are also included within the scope of the present invention.

Preparation Example: Preparation of Fragrance Enhancer Composition

Preparation Example 1-1; Composition material for strengthening fragrance ingredients

Tea leaves used for the practice of the present invention by varieties (conventional species, balance No. 12, Yabukita), period (end of May, end of July, end of September) and by part (one child two leaves, four or more leaves, tea leaves separately Harvested with stems that were not removed). The conventional species was used to purchase and collected at each time in the tea garden in Hampyeong, Jeollanam-do, South Korea, and the balance No. 12 and Yabukita purchased and used at each time in the tea garden in Haenam, Jeollanam-do, Korea.

The tea leaves were stored frozen at each time. Specifically, the purchased tea leaves were rapidly frozen in liquid nitrogen after collection, transported with dry ice, and then stored at -80 ° C in a deep freezer.

In addition, the green tea and fermented tea used to confirm the effect of the composition for enhancing the fragrance components of the stock green tea produced in Dawon, Boseong, Jeollanam-do, Korea in the previous year and the conventional tea tree collected in the previous year (July 2008) 4 or more leaves were used

Preparation Example 1-2; Preparation of residues for the manufacture of compositions for strengthening fragrance components

The composition for enhancing the fragrance component is put into acetone of -20 ℃ to -30 ℃ in a mixture of tea leaves or tea tree stem of each condition stored in the -80 ℃ homogenizer (homogenizer, POLYTRON PT-MR3100, KINEMATICA AG, Switzerland). The ground tea leaves were removed using a filter paper (Whatman NO. 2) to remove the liquid components, and the residue (residue, Acetone powder) remaining on the filter paper was obtained. The obtained residue was stored at -80 ℃ until the experiment.

Preparation Example 1-3; Preparation of Green Tea Hot Water Extract

To prepare a hot water extract to be used as a reactor for confirming the optimum manufacturing conditions of the composition for enhancing the fragrance component prepared in Preparation Example 1-2. The hot water extract of green tea was added to 500 g of the stock green tea prepared in the plural of Boseong material in the previous year (2008) in 1 L of distilled water and heated for 1 hour to perform a hot water extraction process, filter paper (Whatman NO.2) Filtration and drying using to obtain a crude extract. The obtained crude extract was washed with dichloromethane and then lyophilized to prepare green tea hot water extract.

Example 1: Confirmation of the optimum manufacturing conditions of the composition for enhancing the fragrance component

Example 1-1; Confirmation of the effect of increasing the aroma component of the composition for strengthening the aroma component according to the type of raw material for residue

3 g of each residue (cetone powder) prepared in Preparation Example 1-2 and 3 g of the hot water extract prepared in Preparation Example 1-3 were dissolved in 15 mL of 20 mM citric acid buffer solution, followed by shaking at 37 ° C. and 150 rpm. It was reacted for 1 hour under conditions. The content of the fragrance component was measured by adding 15 mL of a mixed solvent in which normal-pentane and dichloromethane were mixed 1: 1 to the reaction solution, and extracting the fragrance component while heating. The organic solvent layer was dehydrated, concentrated in Vigreux column and N2 gas and analyzed by GC-MS.

Analysis of the fragrance component is to measure the content of aroma components such as 3-Hexenol, Linalool oxide I, Linalool oxide II, Linalool, Methyl salicylate, Geraniol, Benzyl alcohol and Phenyl ethanol, which are closely related to the quality of green tea or fermented tea It was carried out by the method, the analysis conditions of GC / MS for analyzing the fragrance components are as follows.

 Instrument  GC-MS (QP 2010, Shimadzu, Japan)  Column  Supelco-WAX (0.25mmX0.25mmX30m)  Injection Temp.  250 ℃  Ion source Temp.  200 ℃  interface temp.  250 ℃  Carrier gas  Helium  Column flow rate  1 mL / min.  Injection volume  1 uL  Column Temp.  0 min ~ 3 min 60 ° C  3 min ~ 48 min 150 ° C. at 2 ° C./min.  48 min ~ 50 min 158 ° C. at 4 ° C./min.

The results of the GC / MS analysis are shown in FIG. 2.

As shown in FIG. 2, the sample collected at the end of September was confirmed to have the highest overall content of the fragrance component, and the stem parts were collected from the tea leaves and the first and second leaves of the first and second leaves. It was confirmed that the aroma content is higher than the tea leaves collected.

Compared with the common sense that the tea leaves have good aroma and especially the one and two leaves have good aroma, they are not used in the manufacture of tea and have little utility value. Since the production effect was excellent, the above results were interpreted as being more preferable in that the use of the stem portion inferior in utilization effect, such as mainly discarded.

In addition, compared to those collected in May, which produce grade 1 or grade 2 teas, which are generally regarded as rich in flavor, they are weak in scent but bitter and have a strong flavor. It was confirmed that the harvested month was suitable for producing a composition for enhancing the fragrance component, and the results were interpreted to have a greater meaning in terms of improving the utilization value of resources.

The variety of varieties was not significantly different between the conventional and the No. 12, but Yabukida was found to be excellent in the effect of producing the fragrance components as a whole, it was confirmed that the Yabukida species is preferable.

According to the results, it is expected that the quality of the tea can be improved by producing fragrance components such as stock tea or winter tea by using branch portions since the end of September, which are currently cut off by the blackout work due to low utilization value.

Example  1-2; Confirmation of the effect of increasing the aroma component according to the manufacturing conditions of the composition for enhancing the aroma component

According to the result confirmed in Example 1-1, a composition for enhancing the fragrance component was prepared using a residue produced at the end of September, which has a high effect of producing a fragrance component and is currently industrially low in utilization. .

As a result of the preliminary experiments on the extraction solvent for preparing the composition for enhancing the fragrance ingredient from the residue powder, the citric acid buffer solution has the least effect on the flavor of the final green tea or fermented tea, and the effect of increasing the fragrance ingredient is also excellent. It was identified and selected as the extraction solvent.

Using the citric acid buffer solution, the extraction time, the amount of the extraction solvent used for the extraction and the change of the fragrance components according to the concentration of the citric acid buffer solution as an extraction solvent was confirmed, and the optimal extraction conditions were selected.

First, in order to confirm the optimal extraction time, it was prepared using the Yabukida species of tea tree branches collected in September, which were found to be optimal among the residues prepared in Preparation Example 1-2 above. 400 g of the residue was added to 2 L of 20 mM citric acid buffer solution, and the extraction process was performed at 4 ° C. for 1 hour, 2 hours, 4 hours, and 6 hours to prepare an extract for strengthening the fragrance component. After filtering the extract using a filter paper (Whatman NO.2), using a shaker incubator 1 kg and 37 kg of green tea produced in the tea plant in Boseong, Jeollanam-do, Korea in the previous year (2008) in Preparation Example 1-1. Reaction was carried out at 12 ° C. and 150 rpm for 12 hours, and the resulting aroma components were extracted and analyzed. The content of the fragrance component was measured by the method and conditions described in Example 1-1, and the results are shown in FIG.

As shown in FIG. 3, the fragrance ingredient increasing effect was significantly increased in the extract for enhancing the fragrance ingredient prepared by performing the extraction process for 2 hours. More specifically, about 350% of the fragrance components were produced as compared with the extraction process for 1 hour, and at least about 500% of the fragrance components were produced as compared with the process for 4 hours. Therefore, it was confirmed by the above results that the extraction process for 2 hours was most preferable.

In addition, it was confirmed the effect of producing a fragrance component according to the amount in the citric acid buffer solution used as the extraction solvent. In order to confirm the optimum amount of extractant used, 20 g of citric acid buffer solution of 400 g of the residue prepared using the Yabukida (Yabukida) species collected in September was optimally identified in Preparation Example 1-2. 2 L, 5 L and 10 L, the extraction process was carried out for 2 hours confirmed as the optimum extraction time in the above at 4 ℃ to prepare an extract for strengthening each aromatic component. The extract was filtered using filter paper (Whatman NO. 2), and then reacted with stock green tea prepared in the previous year (2008) in the same manner as described above, and extracted and analyzed the fragrance components generated in the same manner as described above. The results are shown in FIG. 4.

As shown in FIG. 4, the most aromatic components were produced when extracted using 5 L of an extraction solvent. More specifically, when 5 L of extraction solvent was used, about 230% of fragrance components were produced when 2 L of extraction solvent was used, and about 140% of fragrance components were produced even when 10 L of extraction solvent was used. In this case, it was confirmed that when using the 5 L extractant, that is, using 1.25 L of solvent relative to 100 g of the residue.

In addition, it was confirmed that the effect of producing a fragrance component according to the concentration in the citric acid buffer solution used as the extraction solvent. The test for confirming the optimum concentration of the extraction solvent was 400 g of water, 0.1% citric acid, which was prepared using the tea tree branches of Yabukida species collected in September, which was optimally identified in Preparation Example 1-2 above. Into the buffer solution, 1.0% citric acid buffer and 5 mM 20 mM citric acid buffer solution 5L, the extraction process was performed for 2 hours identified as the optimum extraction time at 4 ℃ to prepare an extract for strengthening the aromatic component. The extract was filtered using filter paper (Whatman NO. 2), and then reacted with stock green tea prepared in the previous year (2008) in the same manner as described above, and extracted and analyzed the fragrance components generated in the same manner as described above. The results are shown in FIG. 5.

As shown in FIG. 5, the degree of generation of aroma components according to the concentration of citric acid buffer solution did not differ much, but in contrast to citric acid buffer solution, when only water was used as the extraction solvent, only about 50% of the aroma component was used. Was created. Therefore, the extraction solvent was confirmed that the citric acid buffer solution is preferable, and the difference according to the concentration of the extraction solvent was not large, it was evaluated that it is preferable to use 0.1% citric acid buffer solution that does not affect the flavor of the final product.

Example  2: Confirm the optimum reaction condition of the composition for strengthening fragrance components and green tea

Example  2-1; Check the optimum reaction temperature

According to the results confirmed in Examples 1-1 and 1-2, 0.1% citric acid in 400 g of the residue prepared using eggplants collected at the end of September, which has a high effect of producing fragrance components and is currently industrially low in utilization. 5 L of solution was added and the extraction process was performed at 4 ° C. for 2 hours to prepare an extract for enhancing fragrance components. After filtering the extract using a filter paper (Whatman NO.2), using a shaker incubator 1 kg and 28 kg of green tea produced in Dawon, Boseong, Jeollanam-do, Korea in the previous year (2008) in Preparation Example 1-1. The reaction was carried out for 6 hours at 150 ° C. at 37 ° C., 37 ° C., and 45 ° C., and the resulting aromatic components were extracted and analyzed. Extraction and analysis of the fragrance components were carried out by the method described in Example 1, and the results are shown in FIG.

As shown in FIG. 6, the optimum reaction temperature for reacting the composition for enhancing the fragrance component and the stock green tea was found to be 37 ° C. FIG. When the reaction was carried out at 37 ° C., about 300% or more of the aromatic components were produced when the reaction was carried out at 28 ° C., and about 140% or more were produced even when the reaction was carried out at 45 ° C.

Example  2-2; Find the optimal reaction time

According to the results confirmed in Example 1, 5 L of 0.1% citric acid solution was added to 400 g of a residue prepared using eggplants collected at the end of September, which has a high effect of producing fragrance components and are currently industrially low. Extraction process for enhancing the fragrance components was prepared by performing the extraction process for 2 hours at ℃. After filtering the extract using a filter paper (Whatman NO.2), using a shaker incubator 1 kg of the stock green tea manufactured in the tea garden of Boseong, Jeollanam-do, South Korea in the previous year (2008) in Preparation Example 1-1 and the The reaction was carried out for 3 hours, 6 hours and 12 hours at 37 ° C. and 150 rpm, the optimum reaction temperature identified in Example 2-1. Extraction and analysis of the fragrance components were carried out by the method described in Example 1, and the results are shown in FIG.

As shown in FIG. 7, the optimum reaction time for reacting the composition for enhancing the fragrance component and the green tea was found to be 6 hours. When the reaction was carried out for 6 hours, about 140% of the odor component was generated when the reaction was carried out for 3 hours, and about 340% or more were produced when the reaction was carried out for 12 hours.

Example  3: Confirm the optimum reaction condition of the composition for strengthening fragrance components and fermented tea

According to the results confirmed in Examples 1-1 and 1-2, 0.1% citric acid in 800 g of the residue prepared by using the eggplant collected at the end of September, which has a high effect of producing a fragrance component and is currently industrially low in utilization. 10 L of the solution was added and the extraction process was performed at 4 ° C. for 2 hours, and then filtered using a filter paper (Whatman NO. 2) to prepare an extract for strengthening the fragrance component.

In addition, the production of fermented tea in the present embodiment is performed forging for 3 hours, after performing forging for 3 hours, and then requested for 1 hour 30 minutes, and after 10 minutes at 180 ° C. Keep in mind for 20 minutes and prepare by the traditional method of drying at 70 ° C.

0.625 L (amount equivalent to 50 g of residue), 1.25 L (amount equivalent to 100 g of residue), 2.5 L (amount equivalent to 200 g of residue) of the extract for strengthening the fragrance component compared to 1 kg of tea leaves ) And 5.0 L (amount equivalent to 400 g of residue), respectively.

Aroma component extraction of the prepared fermented tea was prepared by the method described in Example 1 using a continuous steam distillation extraction (SDE).

More specifically, 50 g of the fermented tea was put in 500 mL of distilled water in one container, and 250 mL of a mixed solvent in which normal-pentane (n-Pentane) and dichloromethane were mixed 1: 1 was added to the other container. After extracting the fragrance components while heating for a time, the organic solvent layer of the fragrance components was dehydrated, concentrated in a Vigreux column and N2 gas and analyzed by GC-MS, the results are shown in FIG.

As shown in FIG. 8, the amount of the extract for strengthening the fragrance component was confirmed to be about 1.25 L (amount corresponding to 100 g of residue) based on 1 kg of tea leaves. In this case, it was confirmed that aroma component corresponding to about 700% is produced compared to the existing fermented tea.

Claims (8)

Putting the stem of tea in acetone and grinding;
Filtering the ground tea stem to obtain a residue, and
Adding and extracting citric acid solution to the residue
Aroma component reinforcing composition manufacturing method comprising a. The method of claim 1,
The tea tree trunk is a method for producing a fragrance ingredient strengthening composition, characterized in that it was taken from September to November. The method of claim 1,
In the extracting step, the extraction time is 1 hour 30 minutes to 2 hours 30 minutes, characterized in that the aroma component strengthening composition manufacturing method. The method of claim 1,
The citric acid solution in the step of extracting the fragrance component strengthening composition, characterized in that 1 to 1.5L compared to the residue 100g. Aroma component reinforcing composition prepared by the method of claim 1. Method for increasing the aroma component of green tea, comprising the step of treating the aroma component strengthening composition of claim 5 to green tea. The method according to claim 6,
The step of treating the fragrance ingredient enhancing composition of claim 5 to green tea is a method of increasing the fragrance ingredient of green tea, characterized in that performed for 5 to 8 hours at 34 ℃ to 40 ℃. In the method of manufacturing fermented tea, including the leaf harvesting process, forging process, remarking process, fermentation process and drying process for collecting tea leaves,
The method of increasing the aroma component of the fermented tea, characterized in that the tea treatment process the aroma component fortified composition of claim 5 in the above mind.

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