KR101346340B1

KR101346340B1 - Tea making from sara borealis leaf and makinng process thereof

Info

Publication number: KR101346340B1
Application number: KR1020100105905A
Authority: KR
Inventors: 강수태; 최철용; 조계만
Original assignee: 경상남도 하동군; 청학동삼선당주식회사
Priority date: 2010-10-28
Filing date: 2010-10-28
Publication date: 2014-01-02
Also published as: KR20120044567A

Abstract

The present invention relates to a functional tea using a scavenger leaf and to a method for manufacturing the same. Specifically, the washed scavenger leaf is increased after drying, and the dried leaf is dried again three times or more at a temperature of 100 to 250 ° C., and then dried again. It relates to a tea and a method for producing the same using a stalk leaf produced by making.
According to the present invention, there is an advantage in that it is possible to provide a tea leaf tea with enhanced functionality such as antioxidant activity and alpha-glocosidase inhibitory effect and a manufacturing method thereof in accordance with modern health-oriented trends.

Description

TEA MAKING FROM SARA BOREALIS LEAF AND MAKINNG PROCESS THEREOF}

The present invention relates to a functional tea using a scavenger leaf and to a method for manufacturing the same. Specifically, the washed scavenger leaf is dried and then dried. It relates to a tea and a method for producing the same using a stalk leaf produced by making.

Due to the recent rapid social change and rapid growth, modern people are exposed to excessive stress and negative environmental conditions. In particular, lack of exercise, stress, and nutritional imbalances are worsening the health of modern people, and are a major cause of increasing the incidence of various adult and chronic diseases. Accordingly, as the interest in the health of modern people increases, the interest in raw materials and foods useful for human health is also increasing.

Generally, the meaning of a tea is the material of a drink made from the young leaf of a tea tree, or the drink tea made by mixing a dried tea with water. These teas, along with human history, have been used for the purpose of treating diseases for many years as private medicines. Gradually established as a beverage, with the empirical efficacy recognized, now 50% of the world's population is drinking it as a third generation non-alcoholic base drink with coffee and cocoa. In addition, in recent years, as tea has been scientifically identified as a function that regulates complex life activities such as nutritional supply, aging control, biorhythm control, and immunity enhancement, as well as cultural and mental aspects of society such as etiquette, functional foods, As a value is being enhanced.

Jangdae is a plant of several genus of rice plants. It grows densely in the mountains of sub-central region of Korea and Jeju Island. The stem grows about 1 ~ 2m in height and 3 ~ 6mm in diameter. The stalk is far more than ginseng, and it is an amazingly benign herb. Among bamboos, it is the most vulnerable, and only one stalk is cured of incurable diseases such as diabetes, high blood pressure, gastritis, gastric ulcer, chronic hepatitis, and cancer. Squeeze the fever and loosen the poison, get rid of sputum and urine out, smooth the metabolism, heal inflammation and inhibit cancer cells. In particular, the stalk has a fairly strong anticancer action. According to experiments in Japan, the scavenger extract showed 100% inhibition against liver ascites cancer cells, and 70-90% of the tumor cells decreased after 30 days of feeding the scavenger extract to rats carrying cancer cells in animal experiments. Diabetes, high blood pressure, hepatitis, gastric ulcers, etc. 10-20g of the root of the roots of the thick drink the water is effective.

On the other hand, for the tea or food using soda, the preparation method of the tea raw material using the soda in Korean Patent Laid-Open Publication No. 2001-0000402, and the method and the extract of the extract of Laurel leaf in Korean Patent Publication No. 2009-0114216 The beverage used in the Korean patent registration No. 0672842 is a Jeju tea jujube leaves mixed tea and its manufacturing method, the Korean patent registration No. 0665684 in the joritdae tea and its manufacturing method, the Korean patent registration No. 0577068 in the health drink and In the Korean patent registration No. 0557465, the kimchi and the manufacturing method of the addition of the functional scavenger extract are proposed in the Korean patent registration No. 0907951 in the manufacturing method of tea using the stalk order and the sequential order of the sack produced by it, respectively. However, after extracting the potted leaves to extract the active ingredient No tea has been proposed yet for the tea produced by the three times a constant temperature at a constant and the manufacturing method thereof.

Therefore, the present inventors prepared tea by increasing the number of steamed leaves to prevent useful components lost when boiling domestic native walnut leaves, and by optimizing their physiological activity, the optimum chopped leaf tea with enhanced functionality using walnut The present invention was completed by developing a method for producing the same.

The present invention is to minimize the loss of useful components that occur when processing the tea leaves and tea, and to provide the flavonoids useful to the human body when the hot water extract of drinking tea leaves due to the useful components of the tea leaves, antioxidant activity, alpha- It is an object of the present invention to provide a tea leaf tea and a method for producing the same, such as glucosidase (α-glucosidase) inhibitory activity.

In order to solve the above problems, the method for manufacturing a stalk leaf tea according to the present invention comprises: leaf washing step of collecting the stalk leaves and washing them under running water to remove water; A steaming step of increasing water for 10 minutes at 100 ° C .; First drying step to put the steamed bamboo leaf increased in the steaming step in a dryer for 24 to 48 hours at 60 ℃; A first cutting step of cutting the dried dried stalks to a size of 3 to 4 cm so as to be easy to sew; Putting the first cut chopped leaves into an oven and then setting the temperature to 100 to 250 ° C., followed by steaming at least three times per 10 minutes; The secondary drying step of drying for 12 hours while maintaining the 45 ℃ ℃ put the scavenger leaf finished in the steaming step again in the dryer; And a second cutting step of cutting the dried chopped green leaf in the second drying step to a size of 0.5 to 1 cm, which is a convenient size to brew tea again.

At this time, the temperature of the oven in the steaming step is preferably 200 ℃, because when the steam at the temperature of 200 ℃ is the best expression of the functionality of the active ingredient contained in the leaves.

On the other hand, it is characterized in that the tea using the scavenger leaf which is another aspect of the present invention is produced by the above-described manufacturing method.

According to the present invention, the method for preparing tea leaf tea according to the present invention is performed by steaming at least three times while increasing the temperature sequentially three or more times after increasing the tea leaf when cooking the tea leaf by tea. There is an advantage that the loss of useful components contained in can be minimized.

Tea leaf tea according to the present invention has the advantage that it is possible to express the efficacy, such as antioxidant activity, alpha-glucosidase (α-glucosidase) inhibitory activity to provide a useful flavonoids to the human body when the hot water extracted by drinking it.

1 is a process chart showing the entire manufacturing process of the tea leaves of the present invention.
Figure 2 is a photograph taken of the tea leaf tea produced by the method for producing tea leaf tea of the present invention.

Hereinafter, with reference to the accompanying drawings will be described an embodiment of the present invention;

1 is a process chart showing the entire manufacturing process of the tea leaves of the present invention.

In the leaf washing step (S100), the leaves of the stalks near the Cheonghak-dong Samseondang Plant in Cheongam-myeon, Hadong-gun, August 2010 were collected and washed three times in running tap water to remove water.

In the cooking step (S200) was steamed 10 minutes at 100 ℃ to remove the water.

In the first drying step (S300) and put the steamed bamboo leaves in a dryer and dried for 24 to 48 hours at 60 ℃.

In the first cutting step (S400) it was cut to the size of 3 ~ 4cm to facilitate the first dried boiled leaves.

In the extraction step (S500), the oven was set at a temperature of 100 to 250 ° C., and the cut stalks were put in a cauldron and steamed three times or more for 10 minutes.

In the second drying step (S600), the dried bamboo leaf leaves were put in the dryer again, and the second drying was carried out for 12 hours while maintaining 45 ° C.

In the second cutting step (S700), the dried dried chopped leaves were cut into 0.5 ~ 1cm size, which is a convenient size to brew tea, to finally complete the tea leaves.

Preparation of Tea with Different Conditions

In August 2010, the leaves of stalks near Cheonghak-dong Samseondang Co., Ltd., Cheongam-myeon, Hadong-gun were collected, washed three times in running tap water, and dried. The dried stalk leaves were steamed at 100 ° C. for 10 minutes, or boiled in 100 ° C. water for 10 minutes, then boiled and then drained. After the steamed or boiled water, the dried dried bamboo leaf leaves were put in a drier and subjected to primary drying for 24-48 hours while maintaining the temperature at 60 ° C. Primary dried stalks were cut to 3 ~ 4cm with scissors. Thereafter, the oven was set at a temperature of 100 ° C., 150 ° C., 200 ° C. and 250 ° C., and 1 kg of the chopped leaves were put in a cauldron and steamed three times for 10 minutes at each temperature. After the steaming process, the dried bamboo leaf leaves were put in a drier and secondarily dried for 12 hours while maintaining the temperature at 60 ° C. Finally, in order to finalize the second dried dried bamboo leaf leaves to 0.1-1cm to prepare a bamboo leaf tea. Figure 2 is a photograph taken of the tea leaf tea produced by the method for producing tea leaf tea of the present invention.

Total Phenolics and Flavonoid Contents of Tea with Different Conditions

Total phenolics were measured by the Folin-Ciocalteu method and total flavonoids were measured using di-diethylene glycol.

100 g of distilled water was added to 5 g of the chopped leaf tea prepared in Example 1, and then treated at 100 ° C. for 10 minutes to prepare a hot water extract, and then the total phenolics and the total flavonoid content of the hot water extract were measured.

The total phenolic content of each hot water extract was diluted 200-fold, and 0.5 ml was dispensed into a test tube, and 0.5 ml of 25% sodium carbonate (Na ₂ CO ₃ ) solution was added thereto for 3 minutes. Again, 0.25 ml of 2N-Folin-Ciocalteu phenol reagent was added thereto, mixed, and allowed to stand for 1 hour at room temperature for color development. The developed blue color was measured for absorbance at 750 nm using a spectrophotometer (Spectronic 2D). The total phenolic content was determined from the standard curve prepared using gallic acid.

Total Phenolics and Flavonoid Contents of Tea with Different Conditions Treatment condition Ambient temperature
(℃) Content (mg / g) Total phenolics Total flavonoids
Bake 100 94.34 897.54 150 106.72 926.23 200 123.15 938.52 250 100.54 918.03

Capital increase 100 120.75 1020.49 150 137.11 1073.77 200 157.23 1168.03 250 129.56 1045.08 Note 1) All experiments were repeated three times.

According to Table 1, the total phenolic content of boiled tea leaves prepared from boiled was phenolic content of 94.34 ~ 123.15 mg / g. On the other hand, in the case of steamed leaf tea, the total phenolic content was higher at 94.34 ~ 157.23 mg / g than boiled. Among them, the case of steaming at 200 ° C after steaming was the highest at 157.23 mg / g.

On the other hand, the total flavonoid content was diluted 50 times each hot water extract, and then divided into 0.5 ml into the test tube, diethylene glycol (1.0 ml, 1 N-NaOH 0.01 ml) was added to the tube at 37 ℃ for 1 hour in a constant temperature bath After standing, the absorbance was measured at 420 nm using a spectrophotometer (Spectronic 2D).

At this time, the total flavonoid content was calculated from the standard curve prepared using Rutin. The total flavonoid content of boiled leaf tea prepared by boil was between 897.74 and 918.03 mg / g. On the other hand, the total flavonoid content of the steamed leaf tea was 897.74 ~ 918.03mg / g. In addition, the case of steaming at 200 ° C. after steaming was confirmed to be the highest as 1168.03 mg / g.

Antioxidant Activity of Tea with Different Conditions

Antioxidant activity was assayed for the hot water extract of the tea leaf tea prepared in Example 2 through DPPH radical scavenging activity, ABTS radical scavenging activity, reducing power and FRAP activity analysis.

DPPH radical scavenging activity was measured by slightly modifying Blois' method. Each hot water extract was centrifuged to filter a supernatant with a 0.45 μm membrane filter to prepare a sample solution. To 0.2 ml of sample solution, 0.8 ml of DPPH (1,1-diphenyl-2-picryl-hydrazyl) solution, which had a concentration of 1.5 × 0 ^-4 M as ethanol, was uniformly mixed with a vortex and left at room temperature for 30 minutes. Absorbance was measured at 525 nm. The negative control experiment was performed by taking 0.2 ml of distilled water instead of the sample. DPPH radical scavenging activity was expressed as a percentage (%) by calculating the absorbance of the experimental and negative control.

Antioxidant Activity of Tea Leaves with Different Conditions Treatment condition Ambient temperature
(℃) Antioxidant activity DPPH radicals
Scavenging activity (%) ABTS radical scavenging activity (%) Reducing power
(OD 700 nm) FRAP activity
(OD 590 nm) Poaching 100 82.68 93.10 5.908 6.518 150 85.84 98.45 6.570 6.845 200 88.51 101.13 6.776 7.111 250 85.02 98.68 6.530 6.787 Increase 100 88.37 100.45 6.747 7.012 150 89.72 102.99 6.785 7.189 200 89.92 104.86 6.815 7.215 250 88.78 101.30 6.755 7.119 Note 1) All experiments were repeated three times.

According to Table 2, the DPPH radical scavenging activity of boiled tea leaves produced from boil was between 82.68% and 88.51%. On the other hand, in case of steamed bamboo leaf tea, the DPPH radical scavenging activity was higher from 88.37% to 89.92% than poaching. Among them, the case of steam treatment at 200 ° C after the increase in steam was the highest at 89.92%.

Meanwhile, ABTS radical scavenging activity was mixed with 5 ml of ₇ mM ABTS reagent and 5 ml of 140 mM K ₂ S ₂ O ₈ and left in a dark place for 14 to 16 hours, and then mixed with anhydrous methanol at a ratio of about 1:88 at 732 nm. The ABTS solution adjusted to the absorbance value of the control was 0.7 ± 0.02 was used. 0.1 ml of the sample solution and 0.9 ml of the ABTS solution were mixed, shaken for 30 seconds, reacted for 3 minutes, and absorbance was measured at 732 nm. ABTS radical scavenging activity was expressed as a percentage (%) by calculating the absorbance of the experimental and negative control. The ABTS radical scavenging activity of the sauerkraut tea prepared by boil was at 93.10 ~ 101.13%. On the other hand, ABTS radical scavenging activity of pancreatic tea prepared by steaming was 100.45 ~ 104.86%, higher than that of boil. Also, after steaming at 200 ° C., the highest rate was 104.86%.

For reducing power, 2.5 ml of sample solution was mixed with sodium phosphate buffer (2.5 ml, 200 mM, pH 6.6) and 2.5 ml of 1% potassium ferricyanide, and the mixture was reacted at 50 ° C. for 20 minutes. Next, 2.5 ml (w / v) of 10% trichloroacetic acid was added thereto, followed by centrifugation for 10 minutes at constant gravity acceleration (650 × g). Deionized water (5 ml) and 1 ml of 1% ferri chloride were added to the centrifuged supernatant (5 ml), and the absorbance was measured at 700 nm using a UV-spectrophotometer (Shimadzu UV-1601, Japan). It was. Reducing power of boiled leaf tea prepared by boiling was 5.908 ~ 6.776. On the other hand, in case of boiled leaf tea, the reduction power was 6.747 ~ 6.815. Also, after steaming at 200 ° C, the highest value was 6.815.

FRAP analysis was applied to Liu et al. To measure the antioxidant power of the saccharified solution. The reagents used are 300 mM acetate buffer (pH 3.6), 2,4,6-tri (2-pyridyl) -1,3,5-triazine (TPTZ) reagent, and 20 mM FeCl ₃ , with TPTZ reagent 10 mM TPTZ was dissolved in 40 mM HCl. Acetate buffer, TPTZ reagent and FeCl ₃ solution were mixed (10: 1: 1, v / v / v) and pre-reacted at 37 ° C. for 15 minutes. 0.1 ml of the sample solution and 0.9 ml of the pre-reacted FRAP reagent were dispensed into a 96-well plate, reacted for about 15 minutes, and the absorbance was measured at 590 nm using a microplate reader (Biorad 3055, Sweden). FRAP activity of boiled bamboo leaf tea prepared by boil was 6.518 ~ 7.111. On the other hand, FRAP activity of cooked tea leaves increased from 7.012 to 7.215, higher than that of boil. After steaming and steaming at 200 ℃, 7.215 was the highest.

Alpha-Glucosidase Inhibitory Activity of Pancreas Tea under Different Conditions

Alpha-glucosidase inhibitory activity of hot water extract was analyzed by colorimetric method using p -nitrophenol-aD-glucopyranoside ( p -NPG).

Α-glucosidase inhibitory activity was assayed for the hot water extract prepared in Example 2. 50 μl of sample solution, 50 μl of 0.5 U / ml α-glucosidase enzyme solution, 50 μl of 200 mM sodium phosphate buffer (pH 6.8) was pre-incubated at 37 ° C. for 10 minutes and then in 5 mM p- nitrophenol-aD-glucopyranoside ( p -NPG) in sodium phosphate buffer (pH 6.8). ) 100 μl was added and reacted at 37 ° C. for 10 minutes. Thereafter, the reaction was stopped with 750 ml of 100 mM sodium carbonate (Na ₂ CO ₃ ), the absorbance was measured at 420 nm, and the inhibition rate was calculated. Distilled water was used as a negative control. Each experiment was performed three times.

Α-glucosidase Inhibitory Activity of Pancreas Tea under Different Conditions Treatment condition Ambient temperature
(℃) a-glucosidase inhibitory activity
(%)

Bake 100 24.67 150 28.03 200 30.45 250 27.55

Capital increase 100 28.56 150 30.24 200 32.87 250 31.97 Note 1) All experiments were repeated three times.

Α-glucosidase inhibitory activity of boiled tea leaves produced by boil was at 24.67 ~ 30.45%. On the other hand, α-glucosidase inhibitory activity of pancreatic tea prepared by steaming was 28.56 ~ 32.87%, higher than that of boil. In addition, α-glucosidase inhibitory activity was highest in 32.87% of cases after steaming at 200 ℃.

Claims

Leaf washing step of collecting the leaves and washing the water under flowing water to prepare the water;
A steaming step of increasing water for 10 minutes at 100 ° C .;
First drying step to put the steamed bamboo leaf increased in the steaming step in a dryer for 24 to 48 hours at 60 ℃;
A first cutting step of cutting the dried dried stalks to a size of 3 to 4 cm so as to be easy to sew;
Putting the first cut chopped leaves into an oven and then setting the temperature to 100 to 250 ° C., followed by steaming at least three times per 10 minutes;
The secondary drying step of drying for 12 hours while maintaining the 45 ℃ ℃ put the scavenger leaf finished in the steaming step again in the dryer; And
The method of manufacturing a tea using the tea leaves, characterized in that consisting of a secondary cutting step of cutting the dried tea leaves in the secondary drying step to 0.5 ~ 1cm size, which is a convenient size to brew tea again.

In claim 1,
The temperature of the oven in the steaming step is a method for producing tea using walnut leaves, characterized in that 200 ℃.

A tea using walnut leaves, which is produced by the method of claim 1 or 2.