KR101648211B1 - Sasa quelpaertensis nakai tea and manufacture method thereof - Google Patents

Abstract

The present invention relates to a fermented product using a fermented sake such as a fermented sake which can increase the extraction yield, physiologically active ingredient and functionality of the fermented sake, and a method for producing the fermented product.
The method for producing a fermented product using the sake bran of the present invention comprises a pulverizing step of pulverizing leaves of the selected sake bran, a sterilization step of spraying and mixing the pulverized sake bran powder with water, A fermentation process in which fermentation is carried out by adding a fermented product to a fermented product, a fermentation process of fermenting the fermented solid fermented product through a fermentation process, a drying process of fermenting the fermented fermented product, .
The fermented product using the preparation sate and the tea containing the fermented product are produced by the above-mentioned production method.

Description

TECHNICAL FIELD The present invention relates to a fermented product using a bamboo sake bran, a tea containing the fermented product, and a method for producing the same.

The present invention relates to a fermented product using a sake bran, a tea containing the fermented product and a method for producing the same, and more particularly, to a fermented product using a sake brewer which can increase the extraction yield, physiologically active ingredient and functionality of the sake bran A fermented product, a tea containing the fermented product, and a production method thereof.

As is well known, tea is a product obtained by taking the young leaves of tea leaves and processing them into beverages. Such tea is widely used as a means of folk medicine along with the history of mankind. In recent years, More than 50% of the world's population is drinking.

Recently, tea has been scientifically identified as a function to control complex physiological activities such as nourishment, aging suppression, activation of biorhythm and immunity, as well as culture and mental aspects of society such as etiquette in daily life. Is increasing.

On the other hand, in recent years, a technique of manufacturing a car using a saddle has been increasing. Here, the bamboo is the smallest bamboo among bamboos, and it grows thickly in the mountains of the southernmost part of Korea. The bamboo is an herb with remarkable mildness that is far superior to ginseng according to Dongbokgop, Bonchochangmyeon, and Goddess Maternal and Materia Medica. It is one of the most powerful herbs in bamboo, It is said that the cases are often cured. It is also reported that the bacillus thuringiensis has effects such as lowering heat, releasing poison, eliminating sputum, urinating well, treating inflammation and inhibiting cancer cells.

Especially, it has a strong alkalinity, so it is very helpful to change acidic constitution to alkaline constitution. It is helpful to change the fragile constitution to a healthy constitution by cutting leaves, stems and roots and drying them in the shade, It is said that it is an excellent remedy to regulate the heat of the stomach, to relax the heat of the liver to relax the mind, to exhaust the urine, and to repair the deep burn. Sasa has a large amount of polysaccharides such as xylose, arabinose, clucose, mannose and galactose and a large amount of amino acids such as aspartic acid, glutamic acid, celery, tremenoproline and alanine chitin. In addition, fat, calcium, B1 and K are also abundant. Especially vitamin K dissolved in blood or body fluids clears blood and increases calcium ions to change the constitution.

Also, it is said that Sori is a great help for those who are stressed because they have the function of calming the cranial nerves.

As a conventional technique using a sausage having a functionality as described above, Korean Patent Laid-Open Publication No. 2009-0122584 (2009.12.01) 'A method for producing a tea bag using a sage stem (large) and a leaf, and a sour tea bag Is open to the public.

However, since the above-described conventional technology can not sufficiently extract the active ingredient contained in the sausage by preparing the tea bag by simply crushing and roasting the stem and leaves of the sausage, and then drying it, the functionality and utility of the product are maximized There is a problem that can not be expected.

Disclosure of the Invention The present invention has been made to solve the above-mentioned problems of the prior art, and it is an object of the present invention to provide a fermentation product using a brewer's brewer which can extract the effective ingredient contained in the brewer's brewer's sake sufficiently, And a tea containing the fermented product, and a process for producing the same.

In order to accomplish the above object, the present invention provides a method for producing a fermented product using a sake bran, comprising: a pulverizing step of pulverizing leaves of the selected sake bran, a sterilization step in which water is sprayed and mixed in the pulverized sake bran, A fermentation process in which a fermentation strain is added to a sourdough powder to ferment the fermented product, a fermentation process in which the fermentation product is fermented by adding a fermentation strain to the fermentation product, a fermentation process to agglomerate the fermented solid fermented product through a fermentation process, a drying process to dry the fermented fermented product, And a post-heating process.

The fermentation step may be performed by adding 1 to 20 parts by weight of a fermentation strain to 100 parts by weight of the granulated powder, It is preferable to ferment for 10 days.

In the sterilization step, it is preferable that 40 to 200 parts by weight of water is sprayed to 100 parts by weight of the powder of the saccharide, and the mixture is uniformly mixed and then heated at 80 to 150 ° C for 30 to 60 minutes.

In addition, it is preferable that the solid fermentation product is gently rubbed by hand to separate into small particles, and then heated at 150 to 200 ° C for 10 to 30 minutes in a far infrared ray.

On the other hand, the fermented product using the sake bran and the tea containing the fermented product are produced by the above-mentioned method.

According to the present invention embodied by the above-described means, the fermented product using the sake bamboo sake is excellent in the yield (sugar content), chromaticity, protein, total polyphenol, total flavonoid, antioxidative activity, When the tea is manufactured or incorporated as a main ingredient in the production of cosmetic products, there is a very useful effect that excellent functionality can be expected.

1 is a process diagram according to an embodiment of the present invention;
2 is a graph showing the results of Experimental Example 4 of the present invention.
3 is a graph showing the results of Experimental Example 5 of the present invention.
4 is a graph showing the results of Experimental Example 6 of the present invention.
5 is a graph showing the results of Experimental Example 7 of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the method for producing a fermented product using the present invention will be described in detail with reference to the accompanying drawings.

The method for producing a fermented product according to the present invention comprises a step (S10) of pulverizing leaves of a selected sake bran, a step (S20) of sterilizing the powder by spraying and mixing water with the pulverized powder, A fermentation process (S30) in which a strain is added and fermented, a fermentation process (S40) in which fermented solid fermentation products are aged through a fermentation process, a fermentation process (S50) (S60) of separating into small particles and heating them.

The Sasa quelpaertensis Nakai (Sasa quelpaertensis Nakai) used in the present invention is a local endemic species which is distributed only in the area of Mt. Halla. It grows in a large scale community in the distribution area and is distinguished from the shape characteristic of the inland region. As a resource botanically, the Jeju Sage is rich in starch stored in fruit, and has been used as a cruciferous plant in Jeju Province since its inception as a crucial nutrient for food famine. : Ecotypic Variation of Sasa quelpaertensis According to Nakai, Environmental Gradient of Habitats, Journal of Natural Science, Pusan Women's University, Vol 2, 21-36, 1996).

The grinding step (S10) is a step of cutting the stem of the sake bamboo basket and grinding the sifted leaf. The grinding step (S10) grinding the leaves of the sake bamboo basket to a size of 4 mm in length and 4 mm in length Preferably, fine dust after grinding is removed using a sieve.

The sterilization step S20 is a step of heating and sterilizing powder so that the powder of the pulverized leaves is not contaminated by bacteria. In order to control the growth humidity of the strain, this sterilization step (S20) To 200 parts by weight, and the mixture is uniformly mixed. The mixture is then put into a high-pressure sterilizer and heated at 80 to 150 DEG C for 30 to 60 minutes.

In the fermentation process (S30), a fermentation strain is added to the sterilized leaf powder to perform so-called solid fermentation. In this fermentation process (S30), aspergillus oryzae) is added in an amount of 1 to 20 parts by weight, and the mixture is put into an incubator and fermented at 10 to 40 ° C for 1 to 10 days. At this time, it is preferable that the aspergillus oryzae mainly used as the fermenting bacteria does not exceed 20 parts by weight with respect to 100 parts by weight of the sake berry powder so as not to inhibit the flavor. The fermentation period is 1 to 5 It is more preferable to ferment for a day. These fermentation processes allow the powders to be entangled with each other to form a solid fermented solid state.

The aging step (S40) is a step of aging the solid fermentation product to cause a deeper taste. In the aging step (S40), the solid fermentation product is put into a high pressure sterilizer and aged at 40 to 100 DEG C for 24 to 52 hours .

The drying step (S50) is a step of drying the aged solid fermentation product. In this drying step (S50), the solid fermentation product is placed in a drier and dried at 30 to 60 DEG C for 12 to 48 hours.

The sludge process (S60) is a process for recovering the taste of the solid fermentation product and cutting off the activity of the strain. In this sludge process (S60), the solid fermented product is rubbed lightly by hand, ° C for 10 to 30 minutes.

After the above processes from the pulverizing step to the finishing step are completed, the small-particle-shaped sake bran is completed with tea containing the fermented product using the sake bran if it is packed in a tea bag.

Hereinafter, the structure, function, and effect of the present invention will be described in more detail with reference to Examples and Experimental Examples. However, it is obvious to a person skilled in the art that the present invention is not limited to the following embodiments.

≪ Example 1 >

7 kg of leaves were obtained by removing the stems remaining in 10 kg of Jeju bran extracted from Jeju Island and the obtained leaves were cleaned and dried to select a moisture content of less than 10% And the dust was removed using a sieve. Dust 7 kg of the removed powder was sprayed with 7 kg of water, and the mixture was uniformly mixed. Then, the mixture was sterilized at 121 ° C for 30 minutes, and 70 g of Aspergillus oryzae was added to the sterilized powder. The mixture was incubated at 30 ° C. for 1 day in an incubator Which was then fermented to obtain a solid fermented product in the form of a solidified solid. Subsequently, the solid fermentation product was aged at 70 캜 for 2 days and dried at 57 캜 for 48 hours. Then, the solid solid fermentation product was gently rubbed by hand and loosened by itself to separate and select fine particles. Thereafter, the mixture was heated at 180 DEG C for 20 minutes in far-infrared ultrasound to finally obtain 6 kg of solid fermentation product.

Then, 50 ml of distilled water was added to 1 g of the solid fermentation product, and the mixture was refluxed for 30 minutes in a hot water extractor at 100 ° C., filtered using a filter paper No. 1 (Watman), and filtration The solution was supplemented with distilled water to make a total of 50 ml.

≪ Comparative Example 1 &

7 kg of leaves were obtained by removing the stems remaining in 10 kg of Jeju bran extracted from Jeju Island and the obtained leaves were cleaned and dried to select a moisture content of less than 10% And the dust was removed using a sieve. 7 kg of the dust-removed powder was sprayed with 7 kg of water, and the mixture was uniformly mixed. The mixture was placed in a high-pressure sterilizer and sterilized at 121 캜 for 30 minutes. 70 g of aspergillus duck was added to the sterilized powder, Lt; / RTI > to obtain a solid solid fermented product. Subsequently, the solidified fermentation product was loosely hand rubbed and released so as to separate itself, and the fine particles were separated and sorted. Thereafter, the mixture was heated at 180 DEG C for 20 minutes in far-infrared ultrasound to finally obtain 6 kg of solid fermentation product.

Then, 50 ml of distilled water was added to 1 g of the solid fermentation product, and the mixture was refluxed for 30 minutes in a hot water extractor at 100 ° C., filtered using a filter paper No. 1 (Watman), and filtration The solution was supplemented with distilled water to make a total of 50 ml.

≪ Comparative Example 2 &

7 kg of leaves were obtained by removing the stems remaining in 10 kg of Jeju bran extracted from Jeju Island and the obtained leaves were cleaned and dried to select a moisture content of less than 10% And the dust was removed using a sieve. 7 kg of dust-removed powder was sprayed with 7 kg of water, uniformly mixed, and placed in a high-pressure sterilizer and sterilized at 121 ° C for 30 minutes. The sterilized powder was then aged at 70 ° C for 2 days and dried at 57 ° C for 48 hours. The solidified solid fermentation product was gently rubbed by hand and loosened by itself to separate and select fine particles. Thereafter, the mixture was heated at 180 DEG C for 20 minutes in far-infrared ultrasound to finally obtain 6 kg of solid fermentation product.

Then, 50 ml of distilled water was added to 1 g of the solid fermentation product, and the mixture was refluxed for 30 minutes in a hot water extractor at 100 ° C., filtered using a filter paper No. 1 (Watman), and filtration The solution was supplemented with distilled water to make a total of 50 ml.

≪ Comparative Example 3 &

7 kg of leaves were obtained by removing the stems remaining in 10 kg of Jeju bran extracted from Jeju Island and the obtained leaves were cleaned and dried to select a moisture content of less than 10% And the dust was removed using a sieve.

Then, 50 ml of distilled water was added to 1 g of the pulverized powder, and the mixture was refluxed for 30 minutes in a hot water extractor at 100 ° C., filtered using a filter paper No. 1 (Watman), and filtration The solution was supplemented with distilled water to make a total of 50 ml.

<Experimental Example 1>

200 g of water at 85 캜 was poured into 1 g of the test solution extracted from Example 1 and Comparative Examples 1 to 3, and the tea was subjected to a sensory test for 1 minute. The results are shown in Table 1 below.

The sensory evaluation was performed by using 9 point scale method, which was based on the taste, flavor, and preference. In consideration of the age and gender, the examiners selected 40 male and female adults, 10 from each age group.

division flavor incense Likelihood Synthesis Example 1 8.3 8.2 8.2 8.2 Comparative Example 1 7.5 7.8 8 7.8 Comparative Example 2 7.2 7.4 7.5 7.3 Comparative Example 3 2.5 3 3 3

From the results shown in the above Table 1, tea prepared by the method of Comparative Example 3 showed the lowest sensibility and favorable taste, omitting the aging process, fermentation process, etc., And the tea prepared by the method of Example 1 is more excellent in taste and taste than the Comparative Example 1 in which the fermentation process is omitted and the fermentation process is omitted.

<Experimental Example 2>

(X = 94.30, Y = 96.11, Z = 114.55) was used for the measurement of the instrument, and the measurement was performed using a color meter (JC 801, Color Techno System Corporation, Tokyo, Japan). (1 g) obtained in Example 1 and Comparative Examples 1, 2 and 3 was poured into 200 ml of water at 85 ° C for 1 minute, and the resultant was put in a liquid cell and measured for L (lightness), a redness) and b (yellowness) are shown in Table 2 below.

division L a b Example 1 95.82 -2.49 11.34 Comparative Example 1 96.39 -2.58 9.26 Comparative Example 2 96.96 -3.20 8.31 Comparative Example 3 97.34 -5.24 6.25

From the results of Table 2, it can be seen that the degree of redness and yellowness was the highest in Example 1, and the chromaticity was lowered as the fermentation process was not performed.

<Experimental Example 3>

Table 3 shows the results of measurement of the extraction rate of the extract obtained by Example 1 and Comparative Examples 3 and 3 using a sugar content meter. The reason why the sugar content is measured by the sugar meter is that the unit (Brix%) of the sugar content indicates the amount of the solute dissolved in the aqueous solution, that is, the 'soluble solid', and therefore the yield of the extract can be measured.

division Brix% Example 1 0.30 Comparative Example 1 0.27 Comparative Example 2 0.23 Comparative Example 3 0.17

From the results shown in the above Table 3, it was found that the sugar content of the citric acid extracted from Example 1 and Comparative Examples 1 and 2 which had been subjected to the fermentation process and the aging process was far superior to that of Comparative Example 3. As a result, It can be seen that this is a cause factor.

<Experimental Example 4>

0.8 ml of Bradford reagent was added to 0.2 ml of the test solution extracted from Example 1 and Comparative Examples 1 to 3, reacted at room temperature for 5 minutes, and the absorbance was measured at 595 nm. The calibration curve was prepared using a standard curve prepared using bovine serum albumin as a reference material, and the total flavonoid content was shown in Fig. 2 as albumin equivalents (㎎ AL / 100 g) in 100 g of a sample.

Tea contains 20-30% of protein, and simple protein is produced from albumin, globulin, glutenin, etc. Theanine, which contains about 10 kinds of amino acids, accounts for 60% of the total. Theanine is a component that gives a unique flavor of tea. Other essential amino acids such as glutamic acid, aspartic acid and arginine which give a rich flavor are added evenly, which adds to the flavor of tea.

From the graph of Fig. 2, the protein content increases with fermentation process. In the case of Example 1 in which all of the eight steps were completed, it was found that the highest value was 275 mg%, which is about three times as much as that in Comparative Example 3 which had only the grinding step. Example 1 is expected to have a deeper and richer flavor due to an increase in protein, the result of which is verified by showing a similar trend to the evaluation of taste in the sensory test.

<Experimental Example 5>

Example 1 and Comparative Example 1 to Comparative into a 5% NaNO 300㎕ 1㎖ the solution extracted in Example 3 and allowed to stand for 5 minutes, put a 300㎕ a 10% AlCl ₃ was allowed to stand 6 minutes, the addition of 1M NaOH 2㎖ , And the absorbance was measured at 510 nm. The standard curves were prepared using catechin-based standard curves, and the total flavonoid content of catechin equivalents (㎎ CA / 100 g) in 100 g of sample was plotted in FIG.

From the graph of FIG. 3, it can be seen that the content of total flavonoids of Example 1 was superior to those of Comparative Examples 1 to 3, and the selection process and the grinding process were increased more than twice as compared to Comparative Example 3 . Flavonoids prevent and inhibit cell damage and diseases caused by active oxygen due to a large amount of antioxidants. The increase in the total flavonoid content of Example 1 is attributed to the improvement of the functionality of the sake bran tea through the fermentation process Able to know.

<Experimental Example 6>

200 F of Folin-Ciocalteu reagent was added to 200 쨉 l of a solution obtained by diluting each of the extracts obtained in Example 1 and Comparative Examples 1 to 3 to 10 times, reacted at room temperature for 6 minutes, and diluted with 7% sodium carbonate (Na ₂ CO ₃ ) was added, and the mixture was allowed to stand at room temperature for 90 minutes. The absorbance at 725 nm was measured, and a calibration curve was prepared using a standard curve prepared through the reference material gallic acid. The total polyphenol content was shown in FIG. 4 as gallic acid equivalents (㎎ GAE / 100 g) in 100 g of a sample.

From the graph of FIG. 4, it can be seen that the content of total polyphenol in Example 1 was the highest, which was about twice that of Comparative Example 3 which had only been subjected to the screening and pulverizing processes. The polyphenol is an antioxidant that causes harmful oxygen in the human body to be converted into a harmless substance. The increase in the total polyphenol content of Example 1 shows that tea fermentation increases the functionality of the tea using the fermentation process.

<Experimental Example 7>

200 占 퐇 of a solution obtained by diluting the test solution extracted from Example 1 and Comparative Examples 1 to 3 with 10 times and 800 占 퐇 of 0.15 mM DPPH solution were mixed and allowed to stand in a dark room for 20 minutes and the absorbance was measured at 517 nm. Ascorbic acid was used as the standard substance and the calibration curves were prepared using the standard curves prepared with the absorbance according to the concentration of ascorbic acid. The ascorbic acid equivalents (㎎ AA / 100 g) in 100 g of sample were used to determine DPPH free radical scavenging activity Are graphically represented in Fig.

From the graph of FIG. 5, it can be seen that the DPPH free radical scavenging activity of Example 1 was the highest at 331.7 mg%, which is more than three times higher than that of Comparative Example 3 which was only selected and crushed. DPPH free radical scavenging activity is a typical analytical method for measuring antioxidant activity. It can be seen that the increase in antioxidant activity of Example 1 is attributed to the improvement in tea functionality using Jeju Soseri through fermentation process.

From the results of Experimental Examples 1 to 7, it can be seen that the fermented product of the present invention has excellent yield (sugar content), color, protein, total polyphenol, total flavonoid, antioxidative activity and sensory properties Thus, when the fermented product is packed in a tea bag and manufactured as a tea or as a main component in the production of cosmetic products including soaps, etc., excellent functionality can be expected.

It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. You will understand. It is obvious that the technical idea belongs to the invention if the practice of such improvement, change, substitution or addition is included in the scope of the following claims.

S10: Grinding process
S20: Sterilization process
S30: Fermentation process
S40: Aging process
S50: Drying process
S60: Smoothing process

Claims (7)

A pulverizing step of pulverizing the leaf of the selected bamboo sake bran to a predetermined size,
100 parts by weight of water is sprayed to 100 parts by weight of the above-mentioned Jeju bacillus sifter powder, and the resulting mixture is homogenized, sterilized at 121 캜 for 30 minutes in a high-pressure sterilizer,
A fermentation process in which 10 parts by weight of aspergillus oryzae are added to 100 parts by weight of the sake bran powder and fermented in an incubator at 30 ° C for 1 day,
An aging step of aging the solid fermentation product obtained through the fermentation step at 70 DEG C for 2 days,
A drying step of drying the solid fermented product aged at the aging step at 57 DEG C for 48 hours,
Wherein the solid fermentation product is gently rubbed by hand to separate into small particles and heated at 180 ° C for 20 minutes with a far infrared ray. delete delete delete delete A fermented product obtained by the method of claim 1 using a sake bran. A tea containing the fermented product using the method of claim 1.

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