KR101351641B1 - Method for preparing partially fermented tea using autumn persimmon leaf - Google Patents

Abstract

The present invention relates to a method for producing partially fermented tea using autumn persimmon leaves. Autumn persimmon leaf partial fermented tea prepared by the method according to the present invention has a mild and fresh floral scent, has a mild taste and softness, and has a high DPPH radical scavenging activity, which is excellent in antioxidant effects.

Description

Method for preparing partially fermented tea using autumn persimmon leaf}

The present invention relates to a method for producing partially fermented tea using autumn persimmon leaves.

Persimmon leaves are known to be effective in adult diseases such as hypertension, arteriosclerosis, heart disease, and chronic diseases such as gastric ulcer, duodenal ulcer, and diabetes, and are rich in vitamins A, C, D, and chlorophyll, which are known to have cancer prevention effects. In addition, vitamin B1, pantothenic acid, and folic acid are also high, and persimmon leaf tea is recommended as a good food for preventing adult diseases.

In addition, tannins, which are the astringent components of fruits and persimmon leaves, are known for detoxifying snake toxins and bacterial toxins along with various biological activities, activating immune functions, scavenging free radicals, and flavonoids isolated from persimmon leaves. It is known to inhibit the proliferation of. In recent years, catechins, a type of tannin with astringent taste in green tea and black tea, have been shown to have anti-cancer effects and cholesterol suppression effects in rat experiments.

The weight of persimmon leaves grows rapidly until the mid-May, which blooms, and then gradually increases. The moisture content of the general components of persimmon leaves decreases from 79 to 81% in early May, and the ash content is July The maximum value of crude protein and crude fat tends to increase gradually as it grows, and then decreases after peaking in August.

As described above, although various pharmacological effects of persimmon leaves are known, commercially available persimmon leaf teas appear to be somewhat inferior to other teas in terms of color, taste, and aroma, and thus improvement of sensory properties is urgent. .

As a method of producing persimmon leaf tea currently used, there are a conventional manufacturing method, a steaming method, a fermentation method, an enzyme method and the like. Conventional manufacturing method is a method that has been used traditionally as a method of picking persimmon leaves, washed, cut and dried, in this case there is a problem that vitamin C disappears due to the enzyme inactivation continuously occurs. The steaming method takes advantage of the characteristic that enzyme inactivation is stopped when boiled persimmon leaves. The method of boiling persimmon leaves for 1 minute and drying them for 3 minutes is performed three times. Fermentation is a method of enzymatic activity using enzymes contained in persimmon leaves themselves. Washing and cutting persimmon leaves to maintain an appropriate temperature allows fermentation itself through the action of enzymes contained in persimmon leaves. .

In general, tea is influenced by various factors such as soil, climate, variety, harvest time, and manufacturing method, but most importantly, tea composition, color, fragrance, Taste, body action will change. Tea is divided into unfermented tea, partially fermented tea, and complete fermented tea, which are not fermented by enzymes, depending on the degree of fermentation. Recently, fermented tea has been emphasized that anyone can consume it more freely than cold green tea, and it is functional by phenolic compounds and flavonoids, and it is slightly softer than green tea by polymerization of catechins. With the increasing demand of consumers for various flavors, interest in fermented teas is increasing.

On the other hand, persimmon leaf tea currently in circulation is mostly made in the form of tea using young leaves harvested in May-June. The reason why young leaves are used to make persimmon leaf tea is because it contains less tannin, so it has less astringent taste. In contrast, autumn persimmon leaves contain a lot of tannin component because of the taste is not suitable for manufacturing tea. Therefore, it is thought that the tannin component may be polymerized and the flavor may be softened if the autumn persimmon leaves, which are not used for the manufacture of tea and are discarded, are made into partially fermented tea.

Therefore, there is an urgent need for the development of partial fermented tea using autumn persimmon leaves with improved sensory characteristics such as color, taste, and aroma.

While the present inventors have studied the partially fermented tea with improved sensory characteristics such as color, taste, and aroma, the partially fermented tea prepared using autumn persimmon leaves has a soft and light floral scent, has a mild taste and softness, and is a DPPH radical. It was confirmed that the scavenging activity is high and the antioxidant effect is excellent, the present invention was completed.

Therefore, the present invention is to provide a method for producing a partially fermented tea using autumn persimmon leaves.

The present invention

1-1) washing fall persimmon leaves with water and cutting them,

1-2) forging the cut persimmon leaves in half shade for 2-3 hours,

1-3) add a small amount of salt to boiling water and boil the forged autumn persimmon leaves,

1-4) drying the boiled autumn persimmon leaves for 2 to 3 hours at 60 ~ 80 ℃ to remove the water,

1-5) steaming the dried autumn persimmon leaves for 3-20 minutes at 140 ~ 180 ℃,

1-6) stir the steamed autumn persimmon leaves until the juice comes out and repeat the repetitive treatment three times at intervals of 2 hours for 3-7 minutes,

1-7) Wrapping the fall persimmon leaves treated with care and put in a high pressure sterilizer (autoclave) of 30 ~ 50 ℃ wrapped in water, and insulated for 1 to 3 hours, and sulfur treatment,

1-8) treating the min sulfur treated autumn persimmon leaves once more for 3-7 minutes, and

1-9) comprising the step of drying the persimmon leaves treated with care for 3 to 4 hours at 60 ~ 80 ℃, finish drying for 30 minutes at 70 ~ 90 ℃, a method of producing a partially fermented tea using autumn persimmon leaves To provide.

In addition,

2-1) washing the persimmon leaves with water and cutting them,

2-2) forging the cut persimmon leaves in half shade for 2-3 hours,

2-3) steaming the forged autumn persimmon leaves for 3-20 minutes at 140 ~ 180 ℃,

2-4) stir the steamed autumn persimmon leaves until the juice comes out and repeat the repetitive treatment three times at 2 hour intervals for 3-7 minutes,

2-5) step to wrap the persimmon leaves treated with care and put in a high pressure sterilizer of 30 ~ 50 ℃ sterilized in water and warm for 1 to 3 hours, the sulfur treatment,

2-6) treating the sulfur-treated autumn persimmon leaves once more for 3-7 minutes, and

2-7) comprising the step of drying the persimmon leaves treated with care for 3 to 4 hours at 60 ~ 80 ℃, finishing drying for 30 minutes at 70 ~ 90 ℃, a method of producing a partially fermented tea using autumn persimmon leaves To provide.

Hereinafter, the present invention will be described in detail.

In the method for producing a partial fermented tea using autumn persimmon leaves according to the present invention, after washing the persimmon leaves clean with water and cutting, and forged the cut persimmon leaves in half shade for 2-3 hours, a small amount of salt in boiling water Put the cut autumn persimmon leaves and dry them at 60 ~ 80 ℃ for 2 ~ 3 hours to remove water or skip the warming process, and then dry the dried persimmon leaves at 140 ~ 180 ℃ for 3 ~ 20 minutes. Next, rub it until the juice comes out and repeat the beetle treatment 3 times at 2 hour intervals for 3-7 minutes, wrap the persimmon leaves treated with water and put them in a high-pressure sterilizer of 30 ~ 50 ℃ 1 ~ 3 After warming for an hour and treated with sulfur, the sulfur-treated autumn persimmon leaves were treated once more for 3 to 7 minutes, dried at 60 to 80 ° C. for 3 to 4 hours, and then dried at 70 to 90 ° C. for 30 minutes. Characterized in that.

In the process of blanching fall persimmon leaves in a small amount of boiling water in boiling water to maintain the chlorophyll pigment intact it will give a soft color change prevention.

The process of drying the persimmon leaves in boiling water and drying them in boiling water is soft for young leaves collected in spring, and the drying time may be shortened. However, persimmon leaves collected in autumn are stretched and dark green before going to maple color. Therefore, in order to remove the water contained in persimmon leaves when poached persimmon leaves in autumn it is preferable to dry for 2 to 3 hours at 60 ~ 80 ℃.

The steaming process is a process of roasting the autumn persimmon leaves using heat, it is preferable to perform the dried autumn persimmon leaves for 3 to 20 minutes at 140 ~ 180 ℃. This process is not only important for the determination of persimmon leaf tea taste, but it can prevent oxidation of persimmon leaf and remove the toxicity of persimmon leaf tea. In addition, when the dried persimmon leaves are treated, the weight of the autumn persimmon leaves is reduced by 38-40% of the original weight.

The above-mentioned process is a process of rubbing the persimmon leaves in autumn, repeating the beetling treatment three times at intervals of 2 hours for 3-7 minutes until the fall persimmon leaves juice. Through this process, the persimmon leaf juice can be given a unique flavor, and when the persimmon leaf tea is crushed by destroying the cell membrane of the persimmon leaf in autumn, various water-soluble components can come out well.

The sulfur process is wrapped in persimmon leaves treated with care to put the warm water in a warm rice cooker or autoclave to stand to restrain the heat and moisture evaporation of the fall persimmon leaves. This softens the fall persimmon leaves, prevents them from falling apart and improves the shape of the fall persimmon leaves.

When the final drying of the autumn persimmon leaves squeezed slowly to a low temperature in the pot can increase the flavor.

Autumn persimmon leaf partial fermented tea prepared by the above method has a soft and fresh floral flavor, has a mild taste and softness, and has a high DPPH radical scavenging activity, which is excellent in antioxidant effect.

Autumn persimmon leaf partial fermented tea prepared by the method according to the invention may be pulverized into powder and then put into a known tea bag packaging machine and packed in a tea bag form. The tea bag material may be a cotton or non-woven fabric having pores in which a material contained therein is dissolved in water and easily removed to the outside while the solids do not easily escape to the outside. The content of the fall persimmon leaf fermented tea contained in one tea bag is preferably 1.5 to 2.5g for individual use and 5 to 10g for home use.

When preserving the fall persimmon leaf fermented tea produced by the method according to the present invention, it is preferable to seal and preserve with a deoxidizing agent in a gas barrier bag in order to prevent a change in the aroma of the persimmon leaf tea, a change in color of the leaching solution. The gas barrier sealing which can be used at this time can use the bag whose oxygen permeability is 10 ml / m <2> * atm * 24h or less, and the water vapor permeability is 10g / m <2> * 24h (0 → 90% RH) or less. Iron may be used as the oxygen scavenger which may be sealed together. In this case, it is preferable to mark on the bag that the persimmon leaf fermented tea may be consumed 1 hour to 7 days after opening the bag.

The fall persimmon leaf fermented tea may further include various additives as necessary. For example, the additives include sugars, amino acids, and the like.

The sugars include sugar, glucose, starch syrup, fructose, maltose, honey, fructooligosaccharide, iso oligosaccharide, malto oligosaccharide, D-xylose, sorbitol, D-sorbitol, maltitol, mannitol, erythritol, and xyitol It is also possible to add one or more or an enzyme-treated sugar thereof selected from the group consisting of glycidyl, stevioside, tomate, acesulfame potassium, saccharin, aspartame, cyclate and sucralose.

Amino acids include glycine, alanine, valine, leucine, isoleucine, threonine, DL-threonine, serine, cysteine, cystine, methionine, DL-methionine, aspartic acid, asparagine, glutamic acid, lysine, arginine, histidine, phenylalanine, DL-phenylalanine, One or more selected from the group consisting of tyrosine, tryptophan, proline, oxyproline and taurine.

In order to drink the autumn persimmon leaf partial fermented tea prepared by the method according to the present invention as a tea, the persimmon leaf partial fermented tea can be drunk for 1 to 5 minutes in 100-fold water of 70 ~ 100 ℃. If you do this, you can get a partial fermented tea of autumn persimmon with excellent sensory characteristics such as color, taste, and flavor. In addition, the fall persimmon leaves fermented tea is very suitable for enjoying as a tea in a very short time even with a small amount.

Autumn persimmon leaf partial fermented tea prepared by the method according to the present invention has a mild and fresh floral scent, has a mild taste and softness, and has a high DPPH radical scavenging activity, which is excellent in antioxidant effects.

1 is a view showing the manufacturing process of the autumn persimmon leaf partial fermented tea (덖덖 partial fermented tea) prepared by Example 2 of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in order to facilitate understanding of the present invention. However, the following examples are provided only for the purpose of easier understanding of the present invention, and the present invention is not limited by the examples.

Example  One  : Manufacture of partially dried fermented tea with autumn persimmon (Poached partially fermented tea)

In November, the persimmon leaves were taken immediately before they fell, washed with water, and cut. The cut autumn persimmon leaves were forged for 2-3 hours in half shades. A small amount of salt was added to boiling water and the boiled autumn persimmon leaves were boiled for about 1 to 2 seconds, and then dried in a machine dryer at 70 ° C. for 2 to 3 hours to remove moisture. The dried autumn persimmon leaves were put in a teaser (Terada Co., Japan) and steamed for 3 to 5 minutes at 140 ~ 160 ℃. Then, rub the mixture until the juice comes out and repeat the treatment 3 times at intervals of 2 hours for 5 minutes. After the treatment, the persimmon leaves in autumn, wrapped in water, and put in a high-pressure sterilizer (autoclave) at 40 ℃ was incubated for 2 hours to remove sulfur. Minsul-treated autumn persimmon leaves were treated once more for 5 minutes. It was then dried for 3-4 hours at 70 ° C. in a machine drier and finish-dried at 80 ° C. for 30 minutes.

Example  2  : Preparation of Autumn Persimmon Leaf Fermented Tea ( Lull  Partially fermented tea)

In November, the persimmon leaves were taken immediately before they fell, washed with water, and cut. The cut autumn persimmon leaves were forged for 2-3 hours in half shades. The forged autumn persimmon leaves were put in a steamer (Terada Co., Japan) and steamed for 15 minutes at 160 ~ 180 ℃. Then, rub the mixture until the juice comes out and repeat the treatment 3 times at intervals of 2 hours for 5 minutes. After the treatment, the persimmon leaves in autumn and wrapped with water in a crepe wrapped in a high-pressure sterilizer at 40 ℃ was incubated for 2 hours to remove sulfur. Minsul-treated autumn persimmon leaves were treated once more for 5 minutes. It was then dried for 3-4 hours at 70 ° C. in a machine drier and finish-dried at 80 ° C. for 30 minutes.

Experimental Example  One  : Sensory Characteristics of Partially Fermented Tea in Autumn

In the sensory evaluation, laboratory tests such as difference discrimination and descriptive analysis are also available to a small number of trained panelists, so 20 college students in their 20s who are well trained and able to identify quality differences 15 students, 5 male students) were selected for evaluation. The panel trained the sensory tests three to four times from 2010 to 2011 until they showed stable results on the characteristic strength of the fall persimmon leaf fermented tea. . The quantitative descriptive analysis method was used to evaluate the sensory characteristics of partially fermented tea in autumn. Description Regarding the aroma of tea recognized by the test method, fresh, green, floral, fruity sweet, nutty, burnt and off-flavor It is divided into 6 items, and the taste is described as 6 items such as fresh, sweet, tart, nutty, bitter, and astringent. The phrases were identified and examined.

Samples used for the sensory test of tea were commercially available non-fermented persimmon leaf tea (manufactured by Hwaje) and fall persimmon leaf fermented tea prepared in Examples 1 and 2 above. Commercial non-fermented persimmon tea is made from young leaves similar to green tea. First, evaluate the fragrance components recognized by the tea ingredients before pouring it into the tea ingredients, weigh the tea sample (2g per person), put it in a glass kettle, and pour boiled water at 80 ℃ (per person). 100 mL) for 1 minute 30 seconds. The tea was placed evenly in each cup, and a water cup for rinsing water and a disposable cup were provided using a 3-digit random number numbering method to eliminate prejudice from the sample number.

The results are shown in Table 1.

Persimmon Leaf Tea Sample Sensual characteristic incense flavor Example 1
(Poached partial fermented tea) Soft and floral Mild and tender taste Example 2
(Neutral partial fermented tea) Fresh and floral Mild and soft but slightly slower than boiled fermented tea Non Fermented Persimmon Leaf Tea Fresh fragrance but odor Write a little bit

As shown in Table 1, the fall persimmon leaf fermented tea of the present invention has a mild and fresh floral flavor, and was mild and soft. On the other hand, commercially available non-fermented persimmon leaves tea has a fresh aroma but has a odor, and tastes good but slightly bitter.

Experimental Example  2  : Analysis and Identification of Volatile Flavor Compounds in Partially Fermented Tea from Autumn Persimmon Leaves

In order to analyze and identify the volatile aroma components of the fall persimmon leaf fermented tea of the present invention, the following experiment was performed.

1. Volatile Flavor Ingredients Concentrate  Produce

Likens-Nickerson type continuous steam distillation (SDE) was used to extract the volatile aroma components from the fall persimmon leaf fermented tea of the present invention. Specifically, the commercially fermented persimmon leaf tea and the fall persimmon leaf fermented tea prepared in Examples 1 and 2 were pulverized, and 50 g of each pulverized sample and 1000 ml of distilled water were placed in a sample flask of a continuous steam distillation extraction apparatus, and internal standard. 1.5 μl of tridecane was added as a substance. 50 ml of diethyl ether and boiling water were added to the solvent flask as an extraction solvent, and volatile components were extracted while heating under reflux for 1 hour 30 minutes. The extracted ether extract was added with anhydrous sodium sulfate, dehydrated for 24 hours, and then concentrated and removed with diethyl ether under normal pressure (38-40 ° C.) to obtain a partially dried fermented tea concentrate.

2. Analysis and Identification of Volatile Flavor Compounds

In order to analyze and identify the volatile components of the fall persimmon leaf partially fermented tea concentrate prepared in 1, it was analyzed using gas chromatography (GC, Shimadzu model 17A type) and GC-mass spectrometer (GC-MS). Each peak component separated by gas chromatography was identified by comparison with the retention time (t _R ) of the standard and the mass mass spectrum data obtained by GC-MS. And the peak area was calculated using the internal standard. For the detection of volatile components, FID (flame ionization detector), column was used HP-5MS capillary column (30m × 0.25mm id × 0.25㎛ film thickness: J & W Scientific, USA), column temperature was 8 minutes at 50 ℃ After holding, the temperature was raised to 220 ° C. at a rate of 2 ° C./min, and the injection portion of the gas chromatography was maintained at 220 ° C. As a carrier gas, nitrogen gas was maintained at a flow rate of 1 ml / min. GC-MS analyzer is HP 6890 and HP 5973 mass spectrometer (Palo Alto, USA), interface temperature is 200 ℃, mass range is 25 ~ 450 m / z, linear velocity is 40cm / sec, multiplier voltage Silver 1500V, ionization voltage was set to 70eV, helium gas was used as a carrier gas, and other analysis conditions were set to the same as the analysis conditions of gas chromatography.

The results are shown in Table 2 and Table 3.

As shown in Table 2 and Table 3, commercial non-fermented persimmon leaf tea is characterized by a lot of hexanal, ( Z ) -3-hexen-1-ol and 1-hexanol, which contribute to fresh fragrance, but 1-penten-3-ol, A lot of off-flavor (smelling smell) appeared like ( E, Z ) -2,4-heptadienal and ( E, E ) -2,4-heptadienal. In the fall persimmon leaf fermented tea (poached partially fermented tea) of Example 1 of the present invention, the fresh fragrance component is somewhat reduced, but rose-flavored geraniol is more likely than the other persimmon leaf teas, and the off-flavor is likely to be a factor that has a sensual subtle fragrance. . In the fall persimmon leaf fermented tea of Example 2, there is hyacinth scent of phenyl aceyaldehyde, which has a fresher aroma than the poached partial fermented tea and is not found in the poached partial fermented tea, and contributes to the floral or hay scent of carotenoid decomposition products. There are many kinds. In addition, the fall persimmon leaf fermented tea of the present invention was found to be more nonanal contributing to floral flavor than commercial non-fermented persimmon leaf tea.

Experimental Example  3  Evaluation of Antioxidant Activity of Partially Fermented Tea from Autumn Persimmon Leaves

In order to evaluate the antioxidant activity of the fall persimmon leaf fermented tea of the present invention, the following experiment was performed.

1. Preparation of Autumn Persimmon Leaf Partial Fermented Tea Extract

Antioxidant activity was evaluated using the fall persimmon leaf fermented tea (poached partial fermented tea) prepared in Example 1, which showed the best sensory properties in Experimental Example 1. Specifically, the fall persimmon leaf fermented tea prepared in Example 1 and 20 times the amount of methanol were put together in an extraction container and extracted three times at 70 ° C. three times. The extract was concentrated with a vacuum condenser (Eyela Co., Japan) with a reflux condenser and freeze-dried to obtain a partially fermented tea extract of autumn persimmon leaves.

Alternatively, the fall persimmon leaf fermented tea prepared in Example 1 was immersed in methanol and left at room temperature for 24 hours, and then the supernatant and the precipitate were separated by filtration with filter paper. The filtrate was concentrated in a vacuum condenser with a reflux condenser and then lyophilized to obtain a partially fermented tea extract of autumn persimmon leaves.

2. DPPH Radical  Antioxidant activity due to scavenging activity IC ₅₀ ) Measure

In order to measure the reducing power of each sample to DPPH radicals, 1 ml of diluent and DPPH (1,1-diphenyl-2-picrylhydrazyl) diluted with each concentration by dissolving the fall persimmon leaf fermented tea extract prepared in 1 above in 99% methanol 4 ml of the solution was added and uniformly mixed with vortex, and then allowed to stand at room temperature for 30 minutes, and then absorbance was measured at 517 nm with a UV / Vis-spectrophotometer. At this time, the control group was the absorbance of methanol and DPPH solution, and ascorbic acid (ascorbic acid) was used as a positive control for the active comparison. The free radical scavenging activity of the extract from the fermented tea of autumn persimmon leaves is the IC ₅₀ , the concentration of the sample necessary to reduce the absorbance of the control without the sample to 1/2. EDA (electron donating ability) was calculated by Equation 1 below, and the difference in absorbance between the sample addition group and the no addition group was expressed as a percentage. The results are shown in Table 4.

[Equation 1]

EDA (%) = {1- (absorbance of the experiment / absorbance of the control)} × 100

sample Concentration (/ / ml) Free radical scavenging activity (%) IC ₅₀ ([mu] g / ml) Example 1
(Fall Persimmon Leaf Fermented Tea) 12.8 37.16 ± 0.31 24.02 ± 0.22 64 95.80 ± 0.07 320 96.79 ± 0.07 Commercial Sancheong Mulberry Leaf Tea 2.56 5.81 ± 0.46 52.00 ± 0.35 12.8 14.92 ± 1.37 64 60.67 ± 0.05 Ascorbic acid 0.512 13.33 ± 0.21 1.66 ± 0.00 2.56 78.64 ± 0.07 12.8 97.04 ± 0.00

As shown in Table 4, the fall persimmon leaf fermented tea showed a high DPPH radical scavenging activity of 95% or more at the highest concentration, and the IC ₅₀ of the fall persimmon leaf fermented tea extract The value is 24.02 ± 0.22㎍ / ㎖, IC ₅₀ of Sancheong Mulberry Leaf Tea, which is known to have excellent antioxidant effect. It was confirmed that there was an excellent antioxidant effect more than twice the value (52.00 ± 0.35 µg / ml).

Claims (5)

1-1) washing fall persimmon leaves with water and cutting them,
1-2) forging the cut persimmon leaves in half shade for 2-3 hours,
1-3) add a small amount of salt to boiling water and boil the forged autumn persimmon leaves,
1-4) drying the boiled autumn persimmon leaves for 2 to 3 hours at 60 ~ 80 ℃ to remove the water,
1-5) steaming the dried autumn persimmon leaves for 3-20 minutes at 140 ~ 180 ℃,
1-6) stir the steamed autumn persimmon leaves until the juice comes out and repeat the repetitive treatment three times at intervals of 2 hours for 3-7 minutes,
1-7) Wrapping the fall persimmon leaves treated with care and put in a high pressure sterilizer (autoclave) of 30 ~ 50 ℃ wrapped in water, and insulated for 1 to 3 hours, and sulfur treatment,
1-8) treating the min sulfur treated autumn persimmon leaves once more for 3-7 minutes, and
1-9) comprising the step of drying the persimmon leaves treated with care for 3 to 4 hours at 60 ~ 80 ℃, finish drying for 30 minutes at 70 ~ 90 ℃, a method of producing a partially fermented tea using autumn persimmon leaves . delete Fall persimmon leaf fermented tea prepared by the method of claim 1. A tea bag comprising the autumn persimmon leaf fermented tea of claim 3. The tea bag according to claim 4, wherein the tea bag material is cotton or non-woven fabric.

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