KR101416492B1 - Fermented Tea Using Jujube Leaves and Green Tea Leaves and There of Manufacturing Method - Google Patents

Abstract

Mixture which promotes oxidative polymerization of catechin contained in green tea leaf tea leaf, jujube tomato leaf, apple leaf, pear leaf, blueberry leaf and burdock leaf in green tea leaf tea leaves A method for producing fermented tea.
The present invention relates to a process for preparing a green tea leaf, a jujube leaf, a jujube tomato leaf, an apple leaf, a pear leaf, a blueberry leaf, and a burdock leaf by frying at a temperature of 30-50 ° C for 50-60% Cut 10 ~ 30mm in size and put 10.0 wt% of jujube leaf, jujube tomato leaf, apple leaf, blueberry leaf and burdock leaf into green tea leaves of the tea of the tea of the tea of the tea tree and mix for 10 ~ 40 minutes . Fermentation is carried out at a temperature of 20 to 30 ° C and a humidity of 70 to 90% for 0.5 to 2 hours, followed by drying in a hot air drier at a moisture content of 3.0 to 5.0% by weight.
The present invention relates to a fermented tea produced by using one of three jujube leaves of green tea, jujube leaf, jujube tomato leaf, apple leaf, pear leaf, blueberry leaf and burdock leaf, wherein the polyphenol component is oxidized during fermentation to produce Is a method for producing a mixed fermented tea and a mixed fermented tea powder in which the bitterness and bitterness of the green tea are improved to give a fruit aroma and a flower aroma.

Description

FIELD OF THE INVENTION The present invention relates to a fermented tea using jujube leaves and green tea leaves,

The present invention relates to a method for producing a mixed fermented tea and a mixed fermented tea powder in which a polyphenol component contained in green tea leaves after green tea leaves is improved in the fermentation process by using jujubu leaves to improve the whiteness and bitterness of green tea.

The green tea ( Camellia sinesis L.) is classified into the first tea, the second tea, the second tea, the right tea, the middle tea, and the middle tea according to the leaf picking time. After the tea tea, the catechin content, the amino acid content, It is used as raw materials for remanufactured cars such as low-grade cars or roasted tea, or it is neglected because the price is low and the utilization and economic efficiency do not match.

The flavor of the tea is a non-fermented tea which has not been fermented at all according to the production method, a fermented tea having a fermentation degree of 12 to 55% and a semi-fermented tea, a fermented tea having a fermentation efficiency of 85% or more, an actual aerobic fungus or aerobic bacteria There are after-fermentation car using the anaerobic bacteria. Depending on these fermentation forms, tea components, color, flavor, taste, and physiological activity in the body are important factors.

Most of tea produced in Korea is non - fermented green tea, and fermented tea or post - fermented tea is small compared with green tea. Polyphenols of green tea contain strong flavonol, known as catechin, and show strong oxidative power. Polyphenols are reported to be about 30% of green tea dry weight.

Non-fermented tea is a green tea, which is a state in which chlorophyll, which is a chlorophyll, maintains its green color due to inactivation of the enzyme by heating in the first step of Jedi, resulting in almost no oxidation of catechins in tea.

In the case of fermented tea, it is also referred to as an enzyme fermentation tea because it utilizes the enzyme reaction present in the tea leaves. During the fermentation process, catechins are converted to teaflavin, resulting in oxidative degradation of higher fatty acids, resulting in increased production of carbonyl compounds. In this process, oxidized polymers are produced according to the action of oxidizing enzymes, resulting in differences in tea flavor and taste, and there is also a difference in the physiological activity of the products in the body.

However, since Korea does not have the forgery and fermentation facilities necessary for the production of black tea, it can not be mass-produced, and most of the black tea depends on imports because the cultivar of Camellia sinesis var. Assamica , which is a tea-exclusive varieties, is not cultivated.

 Since green tea leaves are harvested around July to August, catechins of green tea leaves have a strong interaction with phospholipids, such as ECG (Epicatechin Gallate) or EGCg (Epigallo-Catechin Gallate) with a galloyl group, Which is expected to be released. These molecular structures have physiological activities such as inhibition of cancer cell proliferation, inactivation of influenza virus, cholesterol lowering effect, and skin protection against ultraviolet rays. Physiological effects differ depending on the components (Epicatechin), EGC (Epigallocatechin), ECg, and EGCg. In addition, studies on prevention of cell damage (cell damage), antioxidation, antimicrobial activity, prevention of geriatric disease, and immunity enhancement have been attracting attention.

The patent is a method for fermenting persimmon leaves or green tea leaves at a temperature of 24 to 28 占 폚 to increase the vitamin C content (KR Patent Registration No. 10-0856556), repeating the preparation or chewing, (KR Patent No. 10-0905515) using green tea leaves and bamboo to remove flavor and aroma of common green tea by using the green tea leaves, and heating the green tea leaves at 350 to 400 캜. (KR Patent Registration No. 10-0916196), which is produced by fermentation for 2 to 4 hours. These patents are a method of producing a fermented tea after stopping the strong oxidation prevention of green tea through a smothering process.

In addition, there is a fermented green tea production method (Registration No. 10-0975199) using fermentation conditions including fermentation conditions including appropriate water conditions and fermentation conditions to prevent contamination of germs in the fermentation process. This method is also a means to remove the bitter taste of green tea and to remove the bitter taste to increase the fragrance. Mixed fermentation tea using cereals includes black rice green tea based on black rice, which is prepared by a predetermined processing method of green tea and black rice, and a production method thereof (Korean Patent No. 0356321). These patents are also related to green tea fermentation methods in which they are fermented or mixed with raw materials such as black rice or green tea.

Such a fermented tea manufacturing method is an invention invented as a method for improving and developing the conventional method. However, there is a lack of research on the improvement of the flavor and taste of the catechin - rich stem leaves. In order to solve the above problems, the present invention provides a mixed fermented tea having improved taste and flavor by using chlorogenic acid present in the jujube leaves having strong oxidative activity.

Jujube ( Ziziphus jujube Miller) is a seed of deciduous tree belonging to the family Seagaceae and is a preferred fruit which is produced from 4,400 to 30 thousand tons for edible and medicinal purposes. In order to cultivate the jujube tree, the jujube leaves should be cut several times each year, such as pruning, and most jujube leaves are discarded at this time.

Jujube leaves have strong oxidase activity, and polyphenols, saponins, and vitamins are also contained, but jujube fruit production is the main purpose and leaves are rarely used.

Jujube is traditionally widely used in food and medicine, and leaves and seeds are widely used as medicines. Especially, jujube leaves have antioxidant ability and sedative effect. They have been used to control blood pressure by improving cardiovascular function and capillary elasticity. It also has effects on insomnia, recovery of physical strength, promotion of hair growth, liver, kidney, gastrointestinal disease and sore throat It is reported to be visible.

Especially, the jujube leaves contain antioxidant polyphenol compounds more than 4 times as much as jujube fruit, and it can smooth the water metabolism and discharge sufficient amount of wastes into the urine. In addition, it has the effect of protecting the kidneys and stabilizing the mind, preventing the insomnia which occurs in the course of the obesity treatment, inhibiting the absorption of sugar, preventing the gum disease, and suppressing the rapid absorption of glucose in the intestinal tract, It is effective to prevent obesity.

Jujube leaves contain much higher contents of polyphenols than those of vegetables such as spinach and mugwort. According to Jin et al., Half of jujube leaf polyphenols are composed of condensed tannins and the other half are mainly rutin And flavonol such as isoquercitin. The polyphenol present in the leaves acts on polyphenol oxidase to form o-quinone, which is covalent, hydrogen-bonded, and ion-bonded to amino or thiol groups, resulting in physiological effects such as antimicrobial, anticancer, and harmful heavy metal removal Reported.

The patent for the use of jujube leaves is a method for manufacturing a health drink in which a jujube is fermented by hot water extraction at 55 to 65 ° C and then a jujube is prepared and mixed with at least one of jujube leaf, mushroom, ginseng, soybean, mulberry leaf, (KR Ser. No. 10- 1018065) manufactured by the method, and a method in which an antioxidant is extracted from an ethanol solvent in a jujube leaf and used in food (KR Patent Publication No. 2012-0006851).

In addition, jujube leaves were dried and pulverized, steamed for 1 hour with steam, heated for 3 minutes using a gas fire power, and then jujube leaves were pulverized to obtain an inhibitory effect on glucose absorption using extract (tea) obtained from hot water at 100 ° C (Japanese Patent Laid-Open No. 1996-1112083). As described above, there is a technique of extracting useful components from jujube leaves and using them in foods. However, no jujube leaves have been used to make the leaves of green tea from fermented tea as in the present invention.

Generally, black tea is manufactured in four stages of forgery, attention, oxidation, and drying. Forgery is a process to soften green tea leaves in the process of reducing the moisture content by 6 ~ 18 hours. The idea is to promote the oxidation of catechin by enzymes by homogenizing the tissue and cells of tea leaves. Oxidation is the process of producing the flavor and color of tea by the oxidation process of chemical components such as catechin. The oxidation time is 2.5 to 4 hours, including the process of keeping in mind. After oxidation, stop oxidation by hot air and dry.

Chlorogenic acid present in the jujube leaves was mixed with the jujube leaves on the leaves of the leaves after the leaves of the leaves, which were lowered in utilization due to excessive catechin content, due to the action of the oxidative polymerization promoting action of catechins and the antioxidant activity of polyphenols Thereby promoting the oxidative polymerization of catechin.

Chlorogenate contained in jujubes promotes the oxidative polymerization of catechin. Therefore, when fermentation is carried out with green tea leaves, oxidative polymerization reaction by fermentation results in a mixed fermentation tea which alleviates the pungent taste, produces a unique flavor of black tea, I will do it. In addition, the color of the tea is made good in color by making it look red and green, and the mixture is fermented so that the physiological activity derived from the green tea leaves and the jujube leaves is expressed.

 Green tea has early tea in early spring, tea in summer, tea in house, green tea. The first tea has a high amino acid content, a low catechin content, a strong flavor and a weak flavor, so it has excellent flavor and taste and is treated as a high quality tea. After the tea leaves, the amino acids are few and the catechins are abundant, so they are weak in flavor and strong in taste. In addition, because the smell of grass leaves and the flavor drops, some of them are used as raw materials for reprocessing such as low-car or fried tea, but they are not fully used even if the price is low.

 Since the jujube is the main fruit, the jujube leaves need to be wiped several times in order to grow the jujube, such as pruning every year. Most jujube leaves are discarded at this time. The chlorogenic acid contained in jujube leaves has been reported to promote the oxidative polymerization of catechin. It has been reported that the jujubes have activity of polyphenol oxidase, which is a phenolic substance, tannin and flavonoid, stronger than other plants.

Fermentation tea such as black tea using oxidative polymerization reaction by fermentation is known to have a flower scent. Black tea is made from Asem species ( Camellia sinesis var. Assamica ) which has a high catechin content. As a result , it is not suitable to drink because of its strong taste. However, when tea is made, most of catechin is oxidized and polymerized. It gives a rich flavor.

 The addition of jujube leaves to tea leaves of green tea promotes the oxidative polymerization of catechins contained in leaves of tea leaves to improve flavor. The jujube leaves are hard to dissolve in the hot water extraction. The jujube leaves are easy to dissolve in the jujube leaves by mixing with the leaves of tea leaves. Can be promoted.

The content of common components of jujubes is 65.8 ~ 72.4% in moisture, 6.3 ~ 8.4% in crude protein and 0.3 ~ 0.8% in crude fat. The content of vitamin C in jujube leaves was 133.1 ~ 324.5㎎% and the content of water soluble tannin was 2.64 ~ 3.09%. The free sugar composition contains glucose, maltose, fructose and sucrose, and tends to increase as the harvesting time is delayed. About 40% of organic acids consist of citric acid. Chlorogenic acid, hydroxycinnamic acid, and flavonoids are detected in the phenolic compounds, and chlorogenic acid hesperidin in the phenolic compounds is 172.7 ~ 202.3 mg%. As shown in Table 1, B.San et al. Reported that the jujube leaves contained 6.89 mg% of chlorogenic acid (B. San et al., Journal of food composition and analysis, 23 (2010) 706-710).

Composition of phenolic compounds of jujube leaves Phenol compound Content (mg / 100g D.W) Catechin 1.42 Caffeic acid 3.88 p -Coumaric acid 1.39 Ferulic acid 0.73 Routine 285.70 Apigenine-7-glucoside 27.00 Eriodictyol 6.27 Quercetin 1.05 Chlorogenic acid 6.89

Chlorogenic acid is a type of polyphenolic compound and is mainly contained in coffee, apple, pear, blueberry, jujubes, burdock and sunflower. It has been reported that chlorogenic acid inhibits enzymes involved in the formation of lipid peroxidation in vivo, the elimination of free radicals, the formation of complexes with metal ions, the inhibition of cholesterol biosynthesis, the antioxidative action, and the formation of radicals and peroxides.

It was predicted that the chlorogenic acid contained in the jujube leaves could utilize the action of promoting the polyphenol oxidative activity and the oxidative polymerization of the catechin. Therefore, the tea leaf having a bitter taste and not being useful value was mixed with the jujube leaf To produce fermented tea. This mixed fermented tea not only has excellent color and flavor but also utilizes useful components of jujube leaves as a fermentation tea to increase the physiological activity functions such as decrease of body fat, decrease of triglyceride and inhibition of blood glucose increase.

The present invention can produce high quality fermented tea without relying on importation of black tea by manufacturing discarded or surplus green tea leaves and jujube leaves, and expect increase in income of green tea and jujube cultivator. Because it can be produced with relatively simple equipment, production cost can be reduced and it can be used as various food materials by powdering.

Fig. 1 shows the manufacturing process of the present invention.

The present invention shows a method for producing a mixed fermented tea using jujube leaves and green tea leaves.

The present invention relates to a method for producing a mixed fermented tea using green tea leaves and jujube leaves after a three-

A green tea leaf or a jujube leaf,

Forging the washed green tea leaves or jujube leaves,

A step of cutting green tea leaf or jujube leaf,

A step of mixing the jujube leaves with the cut green tea leaves,

Fermenting the green tea leaf and jujube leaf,

And drying the mixed fermentation tea of the green tea leaves and the jujube leaves after the fermentation is completed.

In the above, 3 to 20 wt% of jujube leaves are added to the green tea leaves after the tea leaves.

In addition to the jujube leaves, 3 to 20% by weight of one of the jujube tomato leaves, apple leaves, pear leaves, blueberry leaves and burdock leaves may be added to the green tea leaves after the tea leaves.

In the above, when fake green tea leaves and jujube leaves are falsified, the product temperature can be forged at 30 to 50 ° C for 10 to 60 minutes so that the moisture content is 50 to 60%.

In the above, conditions for mixing jujube leaves on green tea leaves can be performed at a temperature of 20 to 30 ° C for 10 to 40 minutes.

In the above, the jujube leaves can be fermented at a temperature of 20 to 30 ° C and a humidity of 70 to 90% for 0.5 to 2 hours.

The method may further include the step of classifying the mixed fermentation tea of green tea leaf and jujube leaf having finished fermentation so that the particle size becomes 0.5 to 30 mm after drying.

The mixed fermentation tea of green tea leaf and jujube leaf after completion of fermentation may be further dried and then pulverized to have a particle size of 10 to 200mesh.

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

The green tea leaves used in the mixed fermented tea can be used after collecting the tea leaves after tea leaves in various areas where green tea is grown. Green tea leaves are preferably leaves after tea leaves with a high content of polyphenol. In order to enhance the physiological activity, Chinese varieties of green tea, yabujang varieties or modified varieties can be selected.

Jujube leaves can be cut to 10mm or less by using the leaves of the jujube that is cultivated in the Andong, Boeun, and other regions, from the pruning period to the beginning of July, when the juvenile jujube leaves have matured. The mixing ratio of the tea leaf and the jujube leaf can be used in the range of 3.0 to 20.0 wt%, and it is preferable to control according to the taste and aroma of the fermented tea. It is also possible to use chlorogenic acid extracts or juices of leaves such as jujube tomatoes, coffee, apples, pears, blueberries, and burdock which contain chlorogenic acid, if necessary.

Green tea leaves and jujube leaves are dried in advance or dried in the stomach with a water content of 50 ~ 60%, and it is effective to keep in mind.

The green tea is subjected to a chewing process or a thickening process in order to stop the oxidation reaction. However, the present invention is characterized in that the green tea leaves are put into a forger Lt; / RTI > The enzyme treatment reaction temperature can be treated at a temperature of 30 to 50 ° C for 10 to 60 minutes.

The conditions for mixing jujube leaves on green tea leaves are 20-30 ℃ for 10-40 minutes, and the fermentation conditions are fermentation for 0.5-2 hours at 20-30 ℃ and 70-90% humidity . The end point of fermentation is advantageous in standardizing the quality by using a color difference meter or a spectrophotometer.

In order to achieve the object of the present invention, the mixed fermented tea using the jujube leaf and the green tea leaf and the preparation method thereof according to the present invention were tested under various conditions, And a method for producing the same.

The present invention includes the above-mentioned mixed fermented tea prepared by the process for producing a mixed fermented tea using the jujube leaves and green tea leaves.

Hereinafter, the present invention will be described in detail with reference to Examples and Test Examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.

≪ Example 1 >

The leaf tea leaves of green tea were washed and cut into 10mm, and forged at a temperature of 30 ° C for 30 minutes in a moisture content of 55%, and collected at the end of July, and the jujube leaves stored in a refrigerator (1 to 3 ° C) 10.0% by weight of green tea leaves were added to the green tea supplement and kept at a temperature of 26 ° C for 40 minutes. After fermentation at 25 ° C for 1 hour, hot air drying was conducted at 105 ° C for 30 minutes in a hot- Dry to 3 to 5%. The dried mixed fermented tea was pulverized to a size of 10mesh or less by using a Finchrasha pulverizer (Pilot tester, Korea Crushing Co., Ltd.).

≪ Example 2 >

The leaf tea leaves of green tea were washed, cut into 10mm, and faked at a temperature of 40 ℃ for 30 minutes with a moisture content of 55%. The leaves were collected at the end of July and cut into 10 mm of the jujube leaves stored in a refrigerator 10.0% by weight of green tea leaves were added to the green tea supplement and kept at a temperature of 26 ° C for 40 minutes. After fermentation at 25 ° C for 1 hour, hot air drying was conducted at 105 ° C for 30 minutes in a hot- Dry to 3 to 5%. The dried mixed fermented tea was pulverized to a size of 16mesh or less by using a Pincushasha pulverizer (Pilot Tester, Korea Crushing Co., Ltd.).

≪ Example 3 >

The leaf tea leaves of green tea were washed and cut into 10mm and fried at a temperature of 50 ° C for 30 minutes with a water content of 55% and taken at the end of July, and the jujube leaves stored in a refrigerator (1 ~ 3 ° C) 10.0% by weight of green tea leaves were added to the green tea supplement and kept at a temperature of 26 ° C for 40 minutes. After fermentation at 25 ° C for 1 hour, hot air drying was conducted at 105 ° C for 30 minutes in a hot- Dry to 3 to 5%. The dried mixed fermented tea was pulverized to a size of 16mesh or less by using a Pincushasha pulverizer (Pilot Tester, Korea Crushing Co., Ltd.).

<Example 4>

The leaves of the tea leaves were spread widely in a colander according to the conventional method of tea preparation. The leaves were allowed to stand for 24 hours at a relative humidity of 60% for 24 hours at 40 ° C for 40 minutes at a temperature of 25 ° C, Dry for 30 minutes with hot air and dry to a final moisture content of 3-5%. The dried black tea (control) was ground to a size of 16mesh or less using a Pincra Lasha pulverizer (Pilot Tester, Korea Crushing Co.).

&Lt; Example 5 >

A mixed fermented tea was prepared in the same manner as in Example 2, except that the jujube tomato leaves were added in an amount of 3.0% by weight relative to the green tea leaves.

&Lt; Example 6 >

A mixed fermentation tea was prepared in the same manner as in Example 2, except that 3.0% by weight of apple leaf was added to the green tea leaves in addition to the jujubes.

&Lt; Example 7 >

A mixed fermented tea was prepared in the same manner as in Example 2 except that 3.0% by weight of the green tea leaves was added to the green tea leaves in addition to the jujubes.

&Lt; Example 8 >

A mixed fermented tea was prepared in the same manner as in Example 2, except that a blueberry leaf was added in an amount of 3.0% by weight relative to the green tea leaves in addition to the jujubes.

&Lt; Example 9 >

A mixed fermented tea was prepared in the same manner as in Example 2, except that an apple leaf was added in an amount of 3.0% by weight relative to a burdock leaf in addition to the jujubes.

<Experimental Example 1>

The sensory evaluation of each of the mixed fermented tea prepared in Example 2 and Examples 5 to 9 was carried out, and the results are shown in Table 2 below.

The sensory test was conducted on 20 panelists (10 males and 10 females) with more than 3 years of sensory experience in the food-related field, and the sensation of sensuality in search, aroma, bitter taste, Feeling.

Sensory evaluation of mixed fermented tea by leaf type division search incense bitter A bitter taste Comprehensive preference map Example 2 Boldness Boldness weakness none Best Example 5 Boldness In the foot weakness Has a little usually Example 6 Boldness Boldness weakness Has a little Good Example 7 Boldness Boldness weakness has exist usually Example 8 Boldness Boldness weakness has exist usually Example 9 weakness In the foot Strong has exist usually

As shown in Table 2 above, the sensory evaluation of the mixed fermented tea according to the kinds of jujube leaf, jujube tomato leaf, apple leaf, pear leaf, blueberry leaf and burdock leaf showed that the mixed fermented tea using only the jujube leaf was the best, In the case of mixed fermented tea prepared by the addition, the pear leaves and blueberry leaves were lacking in flavor due to their pungent taste.

<Experimental Example 2>

Quantification of Catechin and Theaflavin

For the determination of catechin and teaplavin, 100 g of 50% ethanol was mixed with 1 g of tea leaves, mixed fermentation tea and black tea powder, and the mixture was stirred at 30 ° C for 120 minutes, filtered and used as an analytical sample. After quantification, the total catechin content was indicated.

HPLC System: JASCO Co., Tokyo, Japan

Detector: Multiwavelength detector (MD-2010 Plus), UV 210 nm

Column: XTerra RP18 column (3.5 μm, 4.6 × 150 mm, Waters, Milford, MA, USA) Mobile phase: gradient analysis of 0.2% ortho phosphoric acid, methanol

Temperature: 40 ° C

Flow rate: 1.0 mL / min

As shown in Table 3, the catechin content of the mixed fermented tea was significantly higher than that of the black tea according to the production conditions. The jujube leaves have strong polyphenol oxidase activity and it is presumed that chlorogenic acid accelerates the oxidative polymerization of catechin in tea leaves by promoting oxidative polymerization of catechin. The content of catechin in mixed fermented tea at 40 ℃ was the lowest.

In order to promote the oxidation efficiency of catechins contained in tea leaves, it is important to keep the temperature of tea leaves at 40 ℃ or lower in the pouring process and add jujube leaves in the process of keeping them. The tea produced in the ordinary black tea manufacturing process (oxidation time is 3 ~ 4 hours including the careful process) did not lower the catechin content even when oxidized for a long time (40 minutes) and for a long time (4 hours).

Changes in catechin content of fermented tea and black tea Composition Content (g / 100g DW) Tea leaf Mixed fermentation tea (hot air temperature) Example 4
(Control) Example 1 Example 2 Example 3 EC 0.95 0.28 0.17 0.34 0.36 EGC 0.97 0.50 0.56 0.53 0.66 ECg 2.94 1.80 1.33 0.84 1.75 EGCg 5.24 1.64 0.83 1.72 1.95 Total catechin 10.10 4.22 2.89 3.43 4.72

* EC: Epicatechin, EGC: Epigallocatechin,

ECg: Epicatechin Gallate, EGCg: Epigallo-Catechin Gallate

The total catechin contents were 10.10% by weight in the green tea leaves before fermentation and 2.89% by weight in the fermented tea forged in accordance with Example 2 (forging temperature of 40 ° C) 4, the total content of theaflavin was 0.55% by weight. Therefore, it was confirmed that the optimal forging condition of mixed fermentation tea was 40 ℃. EGCG, EGC, ECG, and EC are oxidized by polyphenol oxidase, and the oxidized product is condensed again to form a complex structure. EGCG, EGC, ECG, and EC, which were present in tea leaves during the fermentation process, are reduced and the amount of the terbinafine is increased (Tanaka et al. .

The amount of teaplavin in mixed fermented tea Composition Content (g / 100g DW) Example 2 (mixed fermentation tea) Example 4 (Control) TF 0.07 0.06 TF3G 0.11 0.07 TF3'G 0.07 0.04 TF33'G 0.42 0.25 Total theaflavine 0.67 0.42

* TF (Theaflavin),

TF3G (Theaflavin 3-O-gallate)

Taf33'g (Theaflavin 3,3'-di-O-gallate)

<Experimental Example 3>

The sensory evaluation was performed on the mixed fermented tea prepared in Example 2 and the tea prepared in Example 4 (control), and the results are shown in Table 5 below.

The sensory test was conducted on 20 panelists (10 males and 10 females) with more than 3 years of sensory experience in the food-related field, and the sensation of sensuality in search, aroma, bitter taste, Feeling.

Sensory evaluation of fermented tea division Mixed fermentation tea (Example 2) Example 4 (Control) search Boldness Tenderness incense Boldness In the foot bitter weakness weakness A bitter taste none weakness Comprehensive preference map Good lack

Here, the chlorogenic acid is a catalytic function, and the actual amount is slightly decreased, so that chlorogenic acid is not detected in the mixed fermentation tea.

In the mixed fermentation tea, theophylline 3-O-gallate (Taf3g) and Taf3,3g (Theaflavin 3,3'-di-O -gallate) and water soluble thearubigin (macromolecular polymer of catechin), which is a pigment component of black tea, also increased. The flavor of the mixed fermented tea was analyzed to be good as in the sensory evaluation of Table 5 because the flavor of fruit or flower known as an ester compound not contained in green tea was added by adding jujube leaves, And the fragrance was more excellent.

The present invention can produce high quality fermented tea without relying on importation of black tea by manufacturing discarded or surplus green tea leaves and jujube leaves, and expect increase in income of green tea and jujube cultivator. Because it can be produced with relatively simple facilities, it is possible to reduce the production cost, and it can be used as various food materials by pulverization, which is industrially applicable.

Claims (8)

A method for producing a mixed fermented tea using green tea leaves and jujube leaves after three tea leaves,
Cleaning the green tea leaves,
Falsifying the washed green tea leaves,
Mixing the jujube leaves cut with the forged green tea leaves,
Fermenting the noted green tea leaf and jujube leaf, and
And drying the mixed fermentation tea of green tea leaf and jujube leaf after fermentation. [Claim 3] The method according to claim 1, wherein 3 to 20% by weight of jujube leaves are added to the green tea leaves after the tea leaves. The method of claim 1, wherein 3 to 20% by weight of one of the jujube tomato leaves, apple leaves, pear leaves, blueberry leaves, and burdock leaves is added to green tea leaves after the tea leaves. The method of manufacturing a mixed fermented tea according to claim 1, wherein, when the green tea leaves are falsified, the mixture is fried at a temperature of 30 to 50 ° C for 10 to 60 minutes for 50 to 60% of moisture. The process for producing a mixed fermented tea according to claim 1, wherein the jujube leaves are mixed at a temperature of 20 to 30 ° C for 10 to 40 minutes. [2] The method according to claim 1, wherein the jujube leaves are fermented at a temperature of 20 to 30 DEG C and a humidity of 70 to 90% for 0.5 to 2 hours. The method of claim 1, further comprising the step of classifying the mixed fermentation tea of green tea leaves and jujube leaves after fermentation so that the particle size is 0.5 to 30 mm after drying. The method for preparing a mixed fermented tea powder according to claim 1, further comprising the step of pulverizing the mixed fermentation tea of green tea leaf and jujube leaf after fermentation to a particle size of 10 to 200mesh after drying.

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