KR101756340B1 - Fermented green tea and method for manufacturing thereof - Google Patents

Abstract

The present invention comprises: 1) forging a leaf; 2) keeping in mind the falsified leaves; 3) adding the plum products to the tea leaves, and fermenting them; And 4) drying the fermented tea leaves. The present invention relates to a fermented tea prepared by adding a plum powder to tea leaves produced by the method.

Description

FIELD OF THE INVENTION The present invention relates to fermented tea,

The present invention relates to a fermented tea and a method for producing the fermented tea, and more particularly, to a fermented tea obtained by fermenting tea leaves in the form of black tea using a prune product and a method for producing the fermented tea.

The tea is a sprout or leaf of Camellia sinensis O, Kuntze, which belongs to Camellia (Theaceae), Camellia sinensis O, Kuntze. It contains 75-80% moisture and 20-25% solids in tea leaves , Solid contents include various organic compounds such as catechin, caffeine, amino acid, fiber, and pectin, lipid, resin, essential oil, vitamin, chlorophyll and the like. These ingredients form a unique taste and flavor of tea, and particularly have physiological activity effects such as inhibition of cholesterol elevation by catechins, inhibition of blood sugar increase, inhibition of arteriosclerosis, antioxidant activity, antibacterial activity, antiulcer activity and mutation inhibition Scientifically identified, the value of health beverages and functional foods is being reassessed. The tea varieties were Camellia sinensis var. Sinensis and Indian pedigree Camellia sinensis var. assamica. In Korea, native species such as Chinese leaved leaf, Yabujuni, and livestock are cultivated. It has a relatively high polyphenol content and a low amino acid content. It has a strong green color, a soft taste, and a low flavor.

Tea has many names according to tea variety, area, season, production method, shape, flavor, etc., and the classification of tea has not been established yet. Non-fermented tea (green tea) having a fermentation degree of 0% Fermented tea (white tea, wagon, jongchon tea, oolong tea) which is 60% and fermented tea (black tea) which is 80% or more. Since traditional fermented tea uses fermentation by enzymes contained in tea leaves, it is called an enzyme fermentation tea, and Korea does not currently provide a standard for fermentation.

The fermented tea, which is an enzyme fermented tea, induces the biochemical reaction necessary for the smoothing of the leaves and softening the leaves through the forgery process after the leaves are cut and promotes the reaction between the oxidizing enzyme and polyphenol through careful process, By accelerating the oxidation polymerization, teaplavin is produced and accompanied by browning, and flavor and taste are produced.

As the fermentation of the enzyme fermented tea proceeds, oxidative polymerization reaction of catechins such as epicatechin and epigallocatechin gallate occurs by oxidizing enzyme to produce theaflavins, which are reddish-yellow, and mainly theaflavin, Theaflavin-3-gallate, theaflavin-3'-gallate and theaflavin-3'-gallate, , 3'-digallate) have been reported. These tephravenins are known to have antioxidant activity, antimutagenic effect and the like, and oxidation polymers are formed according to the action of oxidizing enzymes, resulting in an increase in the redness of the tea, a difference in flavor and taste , There is also a difference in the body's physiological activity of the product.

Currently, tea production in Korea is dominated by green tea. Recently, consumption of fermented tea has been increasing due to increased import of fermented tea such as black tea and oolong tea. Therefore, by developing fermented green tea with reduced taste and taste of green tea, it is necessary to expand new choice of tea by expanding consumer choice as well as import substitution of foreign imported car.

Patent Document 1. Korean Patent Publication No. 10-2011-0014885 Patent Document 2. Korean Patent Laid-Open No. 10-2009-0044194 Patent Document 3. Korean Patent No. 975,119

A problem to be solved by the present invention is to provide a fermented tea having improved palatability such as color, flavor, taste and the like by increasing the content of teaplavin and tearubicin by adding a prune product to the fermented tea during fermentation .

The present invention provides a fermented tea fermented by adding a plum powder to tea leaves to solve the above technical problem.

Fermenting the fermented tea by adding 0.5 to 5 parts by weight of a plum powder to 100 parts by weight of the tea leaf; And drying the fermented tea leaves.

The fermentation may be carried out at 20 to 35 DEG C for 1 to 6 hours,

The tea leaves may be a raw leaf dried to a moisture content of 40 to 60% by weight.

The plum products may be any one or more selected from plum pulverized product, plum juice solution and plum enzyme solution,

The plum enzyme hydrolyzate may be prepared by hydrolyzing at least one enzyme selected from cellulase and pectinase.

According to the present invention, the plum enzyme hydrolyzate may be hydrolyzed for 1 to 6 hours by adding the enzyme at 100 to 1000 unit / g.

In the fermentation tea according to the present invention, the content of teaplavin, the amount of teabaccine and the content of phenolic acid are increased by adding a plum pulp to the tea leaf during the fermentation of tea leaves to improve the functions such as antioxidation, anti-inflammation, antibacterial and anticancer , The sweet taste of the tea is alleviated, the sweetness and sour taste are enhanced, the soft and deep flavor is displayed, and the flavor is improved and the palatability is increased.

1 is a flowchart illustrating a method of manufacturing a fermented tea according to an embodiment of the present invention.
2 is a graph showing total phenol contents of a fermented tea according to one embodiment of the present invention and a comparative example.
3 is a graph showing the total alkaloid content of the fermentation tea according to one embodiment of the present invention and a comparative example.
4 is a graph showing the total amount of teaplavin in fermented tea according to one embodiment of the present invention and a comparative example.

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

The present invention provides a fermented tea characterized in that the tea leaf is fermented by adding a plum powder to the tea leaf.

The fermentation tea according to the present invention may be prepared by adding 0.5 to 5 parts by weight of a plum powder to 100 parts by weight of tea leaves, And drying the fermented tea leaves.

In the present invention, the term " tea leaf " refers to a processed camellia and buds or leaves of camellia belonging to the genus Cambio, preferably a raw leaf which is dried to a moisture content of 40 to 60% by weight.

According to the present invention, there is provided a method of manufacturing a tea leaf, comprising: falsifying a tea leaf to maintain moisture of the tea leaf in the above range and facilitate fermentation; It is possible to carry out a step of taking care of forged tea leaves.

The above-mentioned counterfeiting process refers to a process of removing the moisture of the leaves of the tea leaves to a certain extent so as to make the tea leaves in a state in which they can stand up without breaking.

The above-mentioned rolling process refers to a process in which the moisture content of the tea leaves is uniformed and the cell tissues of the tea leaves are destroyed by external force so that the active ingredients contained in the tea leaves come out well. For example, it may be a process of rubbing the leaves with hands. If there is a lack of mind, it is clear and thin, the leaf is easy to be scratched, and when it overflows, the color becomes cloudy, and the high pyo (high degree of writing) is high.

In the present invention, the plum products may be any one or more selected from plum pulverized product, plum juice solution and plum enzyme solution.

The plums include free sugars such as fructose, glucose, sucrose and maltose, oxalic acid, citric acid, malic acid, succinic acid, acid, formic acid and acetic acid as well as various enzymes derived from fruits.

The prunes used in the production of the prune workpiece may be seedless prunes which have not been removed or removed.

Fermented tea produced by adding fermented tea with fermented tea fermented tea increased the content of teaplavin and teabupine, which are peculiar to fermented tea, and total phenol content, .

According to the present invention, the plum works may be added in an amount of 0.5 to 5 parts by weight based on 100 parts by weight of the tea leaves.

If the plum artifact is below the above range, it is difficult to expect an increase in the content of teaplavin and teabaccine due to the plum artifact content in the fermented tea to be produced. In addition, if the plum products are in the above range, it is difficult to expect an increase in the content of teaplavin or teabaccine due to a decrease in the activity of polyphenol oxidase or the like due to excessive pH drop by the organic acid contained in plums, The economy may be lowered.

According to the present invention, the fermentation may be performed at 20 to 40 ° C for 1 to 6 hours. The confirmation of the end point of fermentation is preferable because a product can be standardized by using a color difference meter or a spectrophotometer.

According to the present invention, the plum enzyme hydrolyzate can be produced by hydrolyzing at least one enzyme selected from cellulase and pectinase.

According to the present invention, the cellulase or pectinase enzyme can destroy the cell wall of the plum, and produce a plum work product having an increased content of a useful ingredient showing anti-inflammatory and antioxidative effects, such as free sugars and polyphenols contained in plums, , It is preferable that the tea leaf is fermented by using the plum enzyme hydrolyzate, because a fermented tea having increased tephavolin content and total phenol content can be produced as compared to a fermented tea fermented using a plum pulp or a prune juice.

According to the present invention, the plum enzyme hydrolyzate may be hydrolyzed for 1 to 6 hours by adding the enzyme at 100 to 1000 units / 100 g of plum.

If the amount of the enzyme is less than the above range, the effect of addition of the cell wall degrading enzyme is insignificant. If the amount exceeds the above range, the increase of the amount of teaplavin in the fermented tea produced by the processed plum products may be insignificant or may be lowered .

According to the present invention, the fermented tea leaves are dried to have a moisture content of 2 to 4%. The drying can be performed to completely stop the oxidation process of the tea leaves and to prevent the quality change due to moisture.

Hereinafter, the present invention will be described in more detail with reference to preferred embodiments. It will be apparent, however, to those skilled in the art that these embodiments are for further explanation of the present invention and that the scope of the present invention is not limited thereby.

<Examples>

Reagent preparation

(EC), epicatechin gallate (ECG), epigallocatechin (EGC), gallocatechin (GC), epigallocatechin gallate (EGCg), gallocatechin gallate (GCg), theanine, caffeine and catechin (C) Folin-Ciocalteu's phenol reagent, sodium carbonate, (±) -6-hydroxy-2,5,7,8-tetramethylchromane-2-carboxylic acid (Trolox), gallic acid, 2,4,6-tripyridyl-s-triazine TPTZ), 2,2'-Azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), 1,1-diphenyl-2-picrylhydrazyl Theaflavin (TF), theaflavin-3-gallate (TF-3-G), theaflavin-3'-gallate (TF-3'- , And 3 '-digallate (TF-3,3'-diG) were purchased from Nacalai (SanDiego, CA, USA), m solvents such as methanol, water, and acetonitrile were purchased from Mallinckrodt Baker Inc. (Phillipsburg, NJ , USA) was used. And, all other reagents used high grade reagents

Preparation Yes. Prepare tea leaves

The fermented tea is divided into orthodox and CTC (crush, tear, curl) according to the preparation method. In the present invention, the orthodox method which is subjected to fake, care, fermentation, 1]. &Lt; tb &gt; &lt; TABLE &gt;

The tea leaves used in the experiment were collected from early June tea leaves of native trees cultivated in tea fields in Boseong County, Jeonnam Province. After forage for 16 hours indoors, tea leaves were kept in mind to make the moisture 50%.

Example  One. Plum juice  Fermented tea

After removing the seeds of the plums, the plums were cut into shells, and the plums were juiced using a juicer extractor (Braun, Kronberg, Germany) and centrifuged (4,000 rpm, 15 min) to obtain the supernatant. . The plums used Dae Suk produced in Gimcheon. The yield of plum juice was 57g per 100g of edible part, and the yield was 57%. Soluble solids were 11.0 ° brix and pH was 3.1.

To 1 kg of tea leaves prepared in Preparation Example, 20 g of prune juice was added and fermented at 30 ° C for 4 hours to prepare a fermented tea.

The activity of the plumidium-derived polyphenol oxidase contained in 20 g of the plum juice was calculated to be about 2000 units.

Example  2. Plum pulp Crushed water  Fermented tea

After removing the seeds and skin of the plums, the obtained plums were pulverized to obtain a plum pulverized product.

To 1 kg of tea leaves prepared in Preparation Example, 35 g of plum pulverized product was added and fermented at 30 캜 for 4 hours to prepare a fermented tea. At this time, the addition amount of the pulverized plum was calculated in consideration of the yield of the plum juice solution so as to be the same as that of the plum juice solution.

Example  3. Plum enzyme resolvent  Fermented tea

After removing the seeds of the plums, the plums were crushed. 500 units of pectiaease was added to 100 g of the seedlings and 100 g of the plum (hereinafter referred to as "plum 100 g"), and the mixture was subjected to enzymatic treatment for 2 hours. Enzyme treated plums were juiced using a juicer extractor (Braun, Kronberg, Germany) to prepare plum enzyme hydrolysates.

To 1 kg of the tea leaves prepared in the preparation example, 20 g of plum enzyme hydrolyzate was added and fermented at 30 ° C for 4 hours to prepare a fermented tea.

Example  4. Plum enzyme resolvent  Fermented tea 2

A fermentation tea was prepared by the method of Example 3, except that the cellulase was used instead of the enzyme ropptinase.

Example  5. Plum enzyme resolvent  Fermented tea for use 3

A fermented tea was prepared in the same manner as in Example 3, except that biscozyme, which is a complex enzyme, was used instead of pectinase as an enzyme.

Control group

Fermented tea was prepared by natural fermentation using untreated tea leaves as a control.

Comparative Example 1

Prepared tea was prepared by adding 2,000 units of polyphenol oxidase to 1 kg of the prepared tea leaves, fermenting them at 30 ° C for 4 hours, and drying them to produce fermented tea.

Comparative Example 2

2000 kg of pectinase was added to 1 kg of prepared tea leaves prepared in the preparation example, and fermented at 30 ° C for 4 hours and dried to prepare a fermented tea.

Comparative Example 3

2000 kg of cellulase was added to 1 kg of the prepared tea leaves prepared in the preparation example, and the mixture was fermented at 30 ° C for 4 hours and then dried to produce a fermented tea.

Comparative Example 4

10 kg of prunes juice and 1000 units of cellulase were added to 1 kg of the prepared tea leaves prepared in the preparation example, followed by fermentation at 30 ° C for 4 hours and drying to prepare a fermented tea.

Comparative Example 5

After removing the seeds, the apples were cut into shells, juiced using a juicer (Braun, Kronberg, Germany) and centrifuged (4,000 rpm, 15 min) to obtain the supernatant. The yield of apple juice was 60g per 100g of edible part, and the yield of soluble apple juice was 14.7 ° brix and pH was 3.9.

To 1 kg of the tea leaves prepared in Preparation Example, 35 g of apple juice was added and fermented at 30 ° C for 4 hours to prepare a fermented tea.

The activity of the apple-derived polyphenol oxidase contained in 35 g of apple juice was calculated to be about 2000 units.

Comparative Example 6

The seeds and the husks were removed, and the obtained apple pulp was pulverized to obtain an apple pulverized product.

58.3 g of apple pulverized product was added to 1 kg of the tea leaves prepared in the preparation example, and fermented tea was prepared by fermentation at 30 ° C for 4 hours. At this time, the addition amount of the crushed apple was calculated in consideration of the yield of the apple juice to make the same condition as that of the apple juice.

Comparative Example 7

After removing the seeds, they were cut into shells, juiced using a juicer (Braun, Kronberg, Germany) and centrifuged (4,000 rpm, 15 min) to obtain supernatant. The yield of the extract juice was 57g per 100g of the edible part, and the yield was 57%. The soluble solids content was 12.2 ° brix and the pH value was 5.2.

To 1 kg of tea leaves prepared in Preparation Example, 5.3 g of seed juice was added and fermented at 30 ° C for 4 hours to prepare a fermented tea.

The activity of the polyphenol oxidase derived from the abdomen contained in 5.3 g of the seed juice was calculated to be about 2000 units.

Comparative Example 8

After removing the seeds and husks, the obtained flesh was pulverized to obtain a pulverized product.

9.3 g of the pulverized product was added to 1 kg of the tea leaves prepared in the preparation example, and fermented tea was prepared by fermentation at 30 ° C for 4 hours. At this time, the addition amount of the pulverized product was calculated in consideration of the yield of the squeezed juice in order to make the same as that of the squeezed juice.

Test Example  1. Prune enzymes with different enzyme throughputs resolvent  Manufacture fermented tea

The characteristics of the fermented tea according to the difference in the amount of enzyme treated in the preparation of the plum enzyme hydrolyzate were confirmed. 100 g of pectinase was added to 0, 200, 500, 800, 1300, and 2000 units, respectively, for 2 hours to produce a plucked enzyme hydrolyzate (100 g) Respectively.

To 100 g of the tea leaf prepared in Preparation Example, 2 parts by weight of the plum enzyme hydrolyzate prepared above was added and fermented at 30 ° C. for 4 hours, and then the fermented tea leaf was dried to a moisture content of 3% to prepare a fermented tea.

Each sample powder was extracted with 10 times 90 ° C purified water (v / w) for 10 minutes, and then used as an analytical sample. The content of teaplavin in the fermented tea was measured and analyzed by HPLC. HPLC analysis was performed using an XTerra RP18 column (3.5 μm, 4.6 × 150 mm, Waters, Milford, Mass., USA) using a HPLC system (JASCO Co., Japan) equipped with a multiwavelength detector Respectively. For separation, the mobile phase was detected at 205 nm at a flow rate of 1.0 mL / min at 35 ° C with a concentration gradient of 0.035% containing 0.035% TFA and 50% acetonitrile containing 5% acetonitrile.

Pectinase (unit) 0 200 500 800 1300 2000 Total effluvine (mg / mL) 5.04 5.32 5.58 5.61 5.60 5.62

As shown in Table 1, when the content of pectinase was increased, the total amount of teaplavin was increased. However, when the content of pectinase was more than 1000 unit / plum, the increase of teaplavin was small. Thus, the treatment of the enzyme may be 100 to 1000 units / 100 g of prunes, preferably 100 to 500 units / 100 g of prunes.

Test Example  2. Plum works  Manufacture of fermented tea with different contents

The total amount of the fermented tea according to the content of the plum powder was determined by using the plum enzyme hydrolyzate treated for 2 hours with 500 units of pectinase added to 100 g of the plum seeds removed from the seeds with the plum process (seed removed and the crushed plum) Changes in the content of tephavlavin were confirmed. For 100 g of tea leaves, 0, 1, 2, 4, 6, 8, and 10 g of each of the plum products were added to the mixture, and the mixture was fermented at 30 ° C for 4 hours. Then, the fermented tea leaves were dried to a moisture content of 3% The tea was prepared.

Plum works 0 One 2 4 6 8 10 Total effluvine (mg / mL) 3.20 5.37 5.56 5.64 5.50 5.41 5.39

As shown in Table 2, the addition of plum artifacts was found to increase the total tephalavin content of the fermented tea. However, when the plum works exceeds 5 parts by weight with respect to 100 parts by weight of the tea leaves, the increase in the content of total tablavin is small or rather decreased.

Test Example  3. Production of other fermented tea at fermentation time

After removal of the seeds, 500 units of pectinase / 100 g of plums were added to the ground pulverized plums and treated for 2 hours to prepare a plum enzyme hydrolyzate.

20 g of plum enzyme hydrolyzate was added to 1 kg of tea leaves and fermented at 30 ° C for 1, 2, 5, 8 and 12 hours, respectively.

Fermentation time One 2 4 6 8 12 Total effluvine (mg / mL) 5.24 5.37 5.56 5.53 5.34 5.26

As shown in Table 3, when the fermentation time exceeded 6 hours, the content of totaltravaline was decreased. It was confirmed that the optimum fermentation time was 1 to 6 hours.

Test Example  4. Fruit origin  Measurement of polyphenol oxidase activity

To prove that the effect of the fermentation tea according to the present invention is the effect of the plum or plum enzyme hydrolyzate which is not caused by the sole effect of the fruit-derived polyphenol oxidase contained in the plum, the plum juice solution, the apple juice solution and the seed juice are prepared The polyphenol oxidase activity was measured. Each juice was taken to have the same polyphenol oxidase activity, and tea leaves were fermented to prepare a fermented tea.

After cutting off the seedless fruits (plums, apples and pears), the juice was extracted by centrifugation (4,000 rpm, 15 min) after juice extraction using a juicer.

200 μl of 100 mM catechol / 0.1 M phosphate buffer was added to 200 μl of fruit (plum, apple and pear) extract, 200 μl of 0.1 M phosphate buffer and 1800 μl were sequentially added to the polyphenol oxidase activity, After incubation for 10 seconds, the absorbance at 420 nm was measured and the amount of enzyme which changes the value of 0.001 absorbance per minute was defined as 1 unit.

The polyphenol oxidase activity of the apple was measured as 55 unit / apple extract g, the polyphenol oxidase activity of the pear was measured as 380 unit / pear extract g, and the polyphenol oxidase activity of the plum was measured as 100 unit / plum g .

Test Example 5. Analysis of plum components

The free sugars and organic acids of the plums used in the experiments were analyzed by HPLC and are shown in Tables 4 and 5 below (Table 4 is plum glass sugar and Table 5 is plum organic acid).

Free sugar Concentration (mg / 100 g of fresh weight) fructose 2310 ± 15 glucose 2680 ± 20 sucrose 1370 ± 12 maltose 150 ± 9

Organic acid Concentration (mg / 100 g of fresh weight) 옥산 산 9.0 ± 2 citric acid 40 ± 2 malic acid 1410 ± 22 succinic acid 280 ± 11 formic acid 77 ± 8 acetic acid 3 ± 0.7

Test Example  6. Analysis of physicochemical properties

For the characterization of the fermented tea, it was extracted under the condition that is generally used in the tea application condition. Specifically, 10 times 90 ° C purified water (v / w) was added to each sample powder and extracted for 10 minutes, followed by filtration and used as an analytical sample.

All analyzes were statistically analyzed using the SPSS program (SPSS version 17.0, SPSS Inc., Chicago, IL, USA) and Duncan's multiple range test was performed at 5% level using ANOVA. Respectively.

Test Example  6.1. Chromaticity analysis

The color of fermented tea is affected by catechin, teaplavin, teabibin, and chlorophyll. The higher the content of teaplavin, the more orange red, the more the content of teabupine becomes dark brown, It is known that the higher the content, the higher the quality of fermented tea search and taste. The results of chromaticity analysis of the fermented tea according to Examples and Comparative Examples are shown in Table 6 below. In addition, the chromaticity of commercially available domestic fermented tea and Darjeeling tea from India were evaluated as an index for color comparison.

The color values of the extracts were measured using L-value (lightness), a -value (+ redness, -greenness), and b-value using a colorimeter (Minolta, CM-2500D, Tokyo, Japan) in a transparent plastic cylindrical container (+ yellowness, -blueness) were measured. Three chromaticity values were prepared and repeated three times. The mean and standard deviation (SD) were measured.

division Brightness (L) Redness (a) Yellow color (b) Control group 40.61 2.90 20.63 Example 1 40.84 2.15 20.58 Example 2 41.20 2.41 21.11 Example 3 40.28 2.34 20.95 Example 4 40.98 2.98 20.59 Example 5 40.56 2.76 20.84 Comparative Example 1 40.43 3.06 20.92 Comparative Example 2 42.45 2.06 21.88 Comparative Example 3 39.49 4.02 20.99 Comparative Example 4 40.53 3.49 20.68 Comparative Example 5 40.60 2.89 20.94 Comparative Example 6 40.51 2.73 20.75 Comparative Example 7 39.51 3.51 20.31 Comparative Example 8 40.46 2.72 20.58 Commercial domestic fermentation milestone 41.82 1.17 20.08 Commercial India Darjeeling 39.36 3.55 18.79

As a result of the chromaticity analysis, as shown in Table 6, the L value indicating brightness was 39.49-41.20, the a value indicating redness was 2.06-4.02, and the b value indicating yellowness was 20.31-21.88. The L value and the b value of the commercial fermentation trials were 41.82 and 20.08, respectively, which were similar to those of the fermented tea prepared in this study, but the a value was somewhat lowered to 1.17. On the other hand, the color value of the leachate of commercial Darjeeling black tea was 3.55, which was the highest value in comparison with other fermented tea

Test Example  6.2. Determination of total phenol and total alkaloid content

The total phenolic content and total alkaloid content of the fermented tea according to the examples and comparative examples were measured and are shown in FIG. 2 and FIG. 3, respectively. HPLC analysis for quantification for simultaneous determination of catechins, caffeine, theanine and tephalins was performed using an XTerra RP18 column (3.5 μm) using a HPLC system (JASCO Co., Japan) equipped with a multiwavelength detector , 4.6 × 150 mm, Waters, Milford, Massachusetts, USA). For separation, the mobile phase was detected at 205 nm at a flow rate of 1.0 mL / min at 35 ° C with a concentration gradient of 0.035% containing 0.035% TFA and 50% acetonitrile containing 5% acetonitrile.

Flavonols, gallic acid derivatives and proanthocyanidins such as caffeine such as flavan-3-ols, TF and TF-3-G, quercetin and kaempferol such as EGCg and ECg are known as total phenolic compounds. Theobromine, caffeine purine alkaloids.

Total phenol content was lowest in the control group (61.43 mg / 100 mL). The commercial fermented tea yield was 62.19 mg / 100 mL, and tea from Darjeeling tea was 58.90 mg / 100 mL. Referring to FIG. 2, the fermentation using the plum products of the Examples showed higher content of total phenol than fermentation using apples and pears, and the content of total phenol was particularly high in Examples 3 to 5 prepared by enzymatic treatment with plum products . On the other hand, in Comparative Examples 1 to 3 in which the enzyme was directly treated, the content of total phenol was higher in the fermentation using the cellulase (Comparative Example 3).

On the other hand, the total alkaloid content was determined by the sum of theobromine and caffeine, and is shown in FIG. 3, the total alkaloid content was 26.5 to 28 mg / 100 mL, and there was no significant difference between the samples, 26.63 mg / 100 mL for commercially available fermentation milestones, 28.35 mg for commercial Darjeeling black tea / 100 mL was contained.

Test Example  6.3. Catechin content measurement

Catechin, which accounts for more than 80% of the polyphenols in the tea leaves, binds to each other by oxidizing enzymes and is converted to teaplavin, which displays orange red coloration. These catechins are further polymerized to become reddish brown teabigin. EC is theaflavin (TF) in combination with EGC, EC and EGCg are theaflavin-3-gallate (TF-3-G), ECg and EGC are theaflavin-3'-gallate And EGCg are converted to theaflavin-3,3'-digallate (TF-3,3'-diG). In the present invention, the composition and content of catechins were analyzed using fermented tea according to the examples and comparative examples, fermented tea made by domestic tea leaves, Respectively.

division
Catechin (mg / 100 mL) GC EGC C EC EGCg GCg ECg Cg Control group 0.25 0.43 0.29 0.31 1.29 2.18 0.60 1.24 Example 1 0.26 0.54 0.30 0.35 1.52 2.67 0.72 1.29 Example 2 0.25 0.50 0.29 0.32 1.49 2.96 0.77 1.34 Example 3 0.27 0.56 0.31 0.38 1.45 3.05 0.64 1.47 Example 4 0.28 0.55 0.30 0.37 1.44 3.03 0.63 1.36 Example 5 0.26 0.55 0.30 0.34 1.45 3.03 0.65 1.38 Comparative Example 1 0.28 0.53 0.30 0.36 1.47 2.36 0.69 1.28 Comparative Example 2 0.25 0.49 0.29 0.30 1.68 3.41 0.99 1.41 Comparative Example 3 0.25 0.47 0.29 0.31 1.39 3.01 0.72 1.33 Comparative Example 4 0.26 0.54 0.31 0.35 1.52 3.00 0.73 1.30 Comparative Example 5 0.26 0.53 0.29 0.35 1.53 2.63 0.73 1.28 Comparative Example 6 0.25 0.49 0.29 0.33 1.45 2.62 0.71 1.28 Comparative Example 7 0.28 0.48 0.29 0.33 1.41 2.42 0.67 1.28 Comparative Example 8 0.25 0.42 0.29 0.30 1.28 2.35 0.60 1.25

As shown in Table 7, Cg (catechin gallate), which is known to be generally not detected in tea leaves, was quantitated in all fermented tea, and the contents of the individual catechins and the total catechins were the lowest in the control without the external enzyme Plums, apples, and pears were significantly higher than those of flesh in the form of juice.

The non-gallate type catechins such as EC, EGC, C and EC were the highest in the polyphenol oxidase additive group and the gallate type catechin contents such as EGCg, GCg, ECg and Cg were high in the pectinase added group appear. EGCg and ECg, which are known to be most abundant in tea leaves, were converted into tephlavins and contained lower levels than trans-type catechins such as GCg and Cg, which are epimer-related to each other.

Test Example  6.4. Tefflavin  Composition and content

The search and taste of fermented black tea is known to be better as the content of teaplavin is higher. The leaves of tea leaves are destroyed by careful consideration, and the catechins present in cytoplasmic vacuole are fermented by oxidizing enzymes present in epidermal cells to produce catechin oxidation products and various perfume compounds. The composition and content of teaplavin of the fermented tea prepared according to Examples and Production Examples were measured and shown in Table 8.

division
Teaflavin (mg / 100 mL) TF TF-3-G TF-3'-G TF-3,3'-diG Control group 0.63 0.62 0.63 1.32 Example 1 0.94 1.04 0.87 2.19 Example 2 0.99 1.02 0.94 2.12 Example 3 1.19 1.12 0.94 2.33 Example 4 1.12 1.04 1.26 2.05 Example 5 1.18 0.99 1.12 2.21 Comparative Example 1 0.76 0.74 0.70 1.52 Comparative Example 2 0.87 0.92 0.85 2.11 Comparative Example 3 0.82 0.84 0.79 2.01 Comparative Example 4 0.89 0.94 0.88 2.09 Comparative Example 5 0.78 0.76 0.74 1.63 Comparative Example 6 0.77 0.76 0.75 1.66 Comparative Example 7 0.66 0.65 0.67 1.53 Comparative Example 8 0.63 0.64 0.66 1.45 Commercialized fermented milk 0.72 0.64 0.60 1.04

Referring to Table 8, the content of TF-3,3'-diG accounted for more than 40% of the total tephavabine, which was highest in Examples 3 to 5. The total tephalavin content was higher in the Examples and Comparative Examples than in the control, as shown in Fig. In addition, among the comparative examples, the content of teaplavin in the pectinase-added food was high, but it was confirmed that the content of teaplavin was greatly increased in the whole of the prune work, especially the enzyme-treated prune work.

On the other hand, with reference to Test Example 1, Examples 1 and 2, and Comparative Examples 5 to 8, the activity of fruit-derived polyphenol oxidase was the highest and the apple had the lowest content. When fermented with the same amount of polyphenol oxidase activity, the content of teaplavin in the fermented tea using the fruit extract was the lowest in the pear and the highest in the plum. This suggests that the fermentation of fermented tea and the increase in the content of tefflavin are not due to polyphenol oxidase alone but by the unique organic acids, free sugars and other various components contained in the fruit.

Test Example  7. Sensory evaluation

The purpose of this study was to describe 20 participants (10 males and 10 females) who had more than three years of sensory experience in the field of food, and after conducting the training related to the sensory test, Sensory evaluation of color, flavor, taste and overall acceptability of tea extracts were performed. After each sample was examined, the mouth was rinsed with water and the other samples were evaluated. The sensory characteristics test was evaluated by color, taste, incense, general preference, and 9-point method (1 point: very disliked, 9: very good). Fermented tea for sensory evaluation was extracted by adding 10 times of purified water (v / w) at 10x for 10 minutes after putting each sample into tea bag.

division color flavor incense Comprehensive likelihood Control 3.25 3.83 3.58 3.28 Example 1 4.24 4.75 4.83 4.67 Example 2 4.24 4.75 4.75 4.67 Example 3 4.58 6.58 5.17 6.50 Example 4 4.00 5.67 5.00 5.24 Example 5 4.24 5.67 5.25 5.50 Comparative Example 1 4.17 3.75 3.75 3.67 Comparative Example 2 4.33 4.58 4.25 4.50 Comparative Example 3 4.00 4.00 3.67 3.92 Comparative Example 4 4.50 4.83 4.75 4.67 Comparative Example 5 4.08 3.08 4.58 4.75 Comparative Example 7 4.50 4.08 4.50 4.58

As shown in Table 9, there was no significant difference in color between Examples and Comparative Examples, and in the case of taste, aroma, and overall acceptability, the platelets were more effective than those treated with enzymes such as pectinase and cellulase I received a better evaluation in the case of using. In addition, when the apple was used, the flavor was improved compared with the control, but the taste was evaluated to be significantly lowered. In the case of using a boat, the color was evaluated to be superior to the plum in flavor and aroma, although it was rated excellent.

Examples 3 to 5, which were prepared by treating the plum products with cell wall oxidase, were particularly evaluated for their taste and overall acceptability.

On the other hand, in the case of mixing the platelets with the cell wall oxidizing enzyme (Comparative Example 4), the taste was somewhat improved as compared with the case of fermenting with the plum work, but there was no significant difference, and the flavor was slightly decreased .

Claims (11)

Adding 0.5 to 5 parts by weight of a plum enzyme hydrolyzate to 100 parts by weight of the tea leaves to ferment; And
Drying the fermented tea leaves,
Wherein the plum enzyme hydrolyzate is prepared by hydrolyzing plum by adding one or more enzymes selected from cellulase and pectinase to the fermented tea. The method according to claim 1,
Wherein the fermentation is carried out at 20 to 40 DEG C for 1 to 6 hours. The method according to claim 1,
Wherein the tea leaves are dried leaves having a moisture content of 40 to 60% by weight. delete delete The method according to claim 1,
Wherein the plum enzyme hydrolyzate is hydrolyzed for 1 to 6 hours by adding the enzyme at 100 to 1000 unit / 100 g of plum. A fermented tea fermented comprising 0.5 to 5 parts by weight of a plum enzyme hydrolyzate to 100 parts by weight of a tea leaf,
Wherein the plum enzyme hydrolyzate is prepared by hydrolyzing plum by adding at least one enzyme selected from cellulase and pectinase. delete delete 8. The method of claim 7,
Wherein the plum enzyme hydrolyzate is hydrolyzed for 1 to 6 hours by adding the enzyme at 100 to 1000 unit / 100 g of plum. 8. The method of claim 7,
Wherein the tea leaves are dried leaves having a moisture content of 40 to 60% by weight.

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