KR101756768B1 - Manufactured method of fermented tea increased essential amino acid and gaba, including actinidia arguta and the fermented tea manufactured by the method - Google Patents

Abstract

The present invention relates to a process for preparing a fermented tea containing a plant of the genus Darla, and more particularly to a process for producing a fermented tea comprising the steps of: And fermenting the dried fruit of the present invention. The present invention also relates to a method for producing an essential amino acid and a GABA-increasing fermentation tea containing the same.
The fermented tea containing the fruit of the present invention has an increased functionality and flavor by increasing the contents of organic acids, essential amino acids, gamma-aminobutyric acid (GABA) and vitamin U, compared to those of freeze-dried or hot-air dried .

Description

Technical Field [0001] The present invention relates to a fermented tea, a fermented tea, a fermented tea, a fermented tea, a fermented tea, a fermented tea, a fermented tea,

The present invention relates to a process for preparing a fermented tea containing a plant of the genus Darla, and more particularly to a process for producing a fermented tea comprising the steps of: And fermenting the dried fruit of the present invention. The present invention also relates to a method for producing an essential amino acid and a GABA-increasing fermentation tea containing the same.

The fermented tea containing the fruit of the present invention has an increased functionality and flavor by increasing the contents of organic acids, essential amino acids, gamma-aminobutyric acid (GABA) and vitamin U, compared to those of freeze-dried or hot-air dried .

Originally, tea refers to the leaves of tea trees. Generally speaking, yulmu tea, ginseng tea, etc. belong to tang (湯), but in our country tea is made from cereal tea, corn tea, leaves of various plants Such as green tea, green tea, green tea, green tea, green tea, green tea, green tea, bamboo tea,

Tea was initially used as a kind of beverage or medicinal, but it gradually became a symbolic food, connected with hobbies, and developed the way of everyday life to tea ceremony in relation to coffee shop (tea ceremony) . There are various kinds of tea, such as tea, lead, lead, urn, electric train, and green tea, but this is divided according to the time of collection or processing method of tea leaves.

Generally, it is divided into green tea which is non-fermented tea, oolong tea which is a semi-fermented tea, black tea which is a fermentation tea, and Boi tea which is a post fermentation tea.

① non-fermented tea

This is a tea made by preserving the chlorophyll as it is without fermenting the tea leaves at all. These are green tea series (green tea, green tea). Green tea is fried in a kiln, and steamed tea is steamed in a shiru. The tea has a good flavor and aroma, and the tea is rich in color.

② Partial fermentation

It is a tea made by fermenting 10 ~ 70% of polyphenol component of tea leaves by wringing and stirring tea leaves in the sunlight or indoors. It is mainly produced in Puchien, Guangdong, and Taiwan and has unique flower scent and weight loss effect. Many people enjoy drinking.

Jasmine tea is 15 to 20 percent, jongchon tea is 30 to 40 percent, oolong tea is 60 to 70 percent, and yellow tea is 85 percent.

③ Fermented tea

This is a tea series made by completely fermenting tea leaves. Black tea produced in each country is a tea fermented more than 95%.

The production process of black tea is the order of wilting, rubbing, fermentation and drying, and the peculiar smell of black tea is due to shedding and fermentation, and taste is due to tannin ingredient.

④ After fermentation tea

As in the method of manufacturing green tea, it is a tea which is made by destroying enzymes and then depositing tea leaves to induce the reproduction of microorganisms in the air to cause fermentation again.

In the tea, fermentation (fermentation) is a process in which the tannin (polyphenol) component in tea leaves at appropriate temperature and humidity is oxidized by the oxidizing enzyme polyphenol oxidase to produce green (yellow) (red) Dearubiquin) to turn into a complex chemical reaction to create a unique aroma and taste is the process.

The more fermented, the darker the tea is, the more reddish the tea, and the lesser the fermentation is the green tea yellow or yellow.

The taste of the fermented tea can be said to be determined at the time of fermentation, and thus requires a lot of time and effort.

On the other hand, eight amino acids of valine, leucine, isoleucine, threonine, lysine, methionine, phenylalanine, and tryptophan are essential amino acids among about 20 amino acids constituting proteins, which are necessary for protein formation in human body but not synthesized in the body Must be consumed from food. In addition, arginine and histidine are essential amino acids for children in developmental and convalescent stages.

In addition, GABA (gamma-aminobutyric acid) is a non-protein amino acid that is widely distributed in the plant and the plant. It is contained in the human nervous system and blood and increases the neurotransmitter acetylcholine, And is known to have physiological functions such as.

Vitamin U (vitamin U) was extracted from cabbage in 1958 and is an anti-ulcer factor and a precursor of green tea aroma.

Especially, it contains tea leaves and sunshine which are cultivated to cover the sunlight, and it is hardly contained in Ohryong tea and tea.

The material of the present invention, the Actinidia (Actinidia using arguta (Siebold & Zucc.) Planch. Ex Miq.) is a woody plant belonging to the Actinidiaceae, a deciduous plant that grows in various parts of Korea.

Leaves and roots are used for the treatment of psoriasis, psoriasis, dyspepsia, jaundice and arthralgia. It is called "pear" and the fruit is called soft nectar.

Among the native plants native to Korea are Actinidia arguta , Actinidia colomikta , Actinidia polygama and Actinidia rufa , which are used for the same purpose.

In the private sector, the young leaf of the seedlings is picked and edible as a herb, and the taste is slightly favorable due to its somewhat subtle taste and unique deep flavor.

In general, wild herbs such as Dahliaceae contain more pharmacological specific components than vegetables and are known to have better functional properties such as physiological activity. However, since most of the wild relatives have limited time to collect and are not easy to store, they are often used as seasonal foods or in dry form.

In the prior art related to the present invention, Korean Patent Registration No. 10-1222710 discloses a method for producing green tea using the order of the seedlings. More particularly, the present invention relates to a method for removing stem and petiole by harvesting the seedlings of Mt. 200 to 2000 g of green leaf with stem and petiole removed is heated at 250 to 100 캜 for 40 seconds to 10 minutes and cooled for 2 to 10 minutes in a cold wind; And heating the mixture at 90 ± 10 ° C. for 5 ± 1 minutes and then drying the mixture at 80 to 100 ° C. for 40 to 100 minutes to dry the green tea.

However, the above-mentioned prior art mentions that the content of essential amino acid and GABA substance is unknown, not only that there is no caffeine ingredient in the order of the order of trees but also a large amount of polyphenol and flavonoid, and further, since it does not include a fermentation step, There is a problem that the absorption power of the effective ingredient may be lowered as compared with the invention.

Korean Registered Patent No. 10-1222710 (Mar. 01, 2013)

The present invention relates to a process for producing fermented tea containing a lotus root, and more particularly, to a process for fermenting a fermented tea by controlling the temperature and the humidity using a thermo-hygrostat And a method for producing the fermented tea.

The problem to be solved by the present invention is to improve the flavor and taste of the fruit of the present invention by increasing the content of organic acid, essential amino acid, GABA (gamma-aminobutyric acid) and vitamin U, Containing fermented tea.

The present invention relates to a process for producing a fermented tea containing a lotus root, and more particularly, to a process for producing a fermented tea comprising the step of fermenting the fermented tea by controlling temperature and humidity with a thermo-hygrostat To solve the technical problem.

The present invention relates to a fermented tea containing an effective amount of an effective amount of an organic acid, an essential amino acid, a gamma-aminobutyric acid (GABA) and vitamin U, To solve technical problems.

The fermented tea of the present invention has an efficacy of three times or more of the content of organic acid (succinic acid) which forms a savory taste as compared with that of the fermented tea by freeze drying or hot air drying.

The fermented tea of the present invention according to the present invention has an effect of increasing the content of essential amino acids in free amino acids compared to that of freezing or hot air drying.

The fermented tea of the present invention according to the present invention has an increased content of gamma-aminobutyric acid (GABA) and vitamin U as compared to that of freeze-dried or hot air-dried fruit.

Fig. 1 is a table showing the moisture content in the order of aquatic plants.
Fig. 2 is a table showing changes in the chromaticity of fermented tea obtained by freeze-drying or hot-air drying, and fermented tea of fermented fruit.
FIG. 3 is a table comparing the content of organic acids in fermented tea obtained by freeze-drying or hot-air drying, and fermented tea of fermented fruit.
Fig. 4 is a table comparing the free sugar contents of fermented tea of freeze-dried or hot-air dried and fermented fermented tea.
5 is a table comparing free amino acid contents of freeze-dried or hot-air dried and fermented fruit varieties.
FIG. 6 is a graph comparing essential amino acids and non-essential amino acids of freeze-dried or hot-air dried and fermented fruit varieties.
FIG. 7 is a table comparing the content of GABA and vitamin U in fermented tea of freeze-dried or hot-air dried fermented tea with fermented tea.

The terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms and the inventor may properly define the concept of the term in order to best describe its invention It should be construed as meaning and concept consistent with the technical idea of the present invention.

Therefore, the embodiments, examples and drawings described in this specification are only the most preferred embodiments of the present invention and do not represent all the technical ideas of the present invention. Therefore, various equivalents And variations are possible.

Example  One. Dalae  Of producing fermented tea containing

1) The step of harvesting

Actinidia arguta ( Actinidia arguta ) can be harvested in May from the vines grown in the vines at the Eco-friendly Experimental Station in the Jeonnam Agricultural Technology Center.

Dullah can be used without any pretreatment, and may be added with pretreatment such as drying, cutting or grinding. Pretreatment methods such as drying, cutting or grinding can also be selected from a variety of methods.

2) Drying of the plant

Drying methods include natural drying, hot air drying, low temperature drying, freeze drying, far-infrared drying, daylight drying, vacuum drying, and polyethylene (PE) house drying. Preferably, a natural drying method can be used, but not limited thereto, and it is sufficient to remove moisture from the plant.

Preferably, the foreign matter is removed and washed, and dried in a low-temperature drying room set at 10 ° C and a relative humidity of 50% for 12 hours to remove moisture.

3) Steps to take effect

Fermentation conditions can be prepared by using a thermo-hygrostat (TH-ME-065, Jelotech, Deajeon, Korea) in which the relative humidity and fermentation temperature are set at 80% and 50 ° C, respectively, referring to the condition of green tea leaf fermentation.

At this time, the fermented sweet potatoes used in fermentation can be dried for 12 to 24 hours at room temperature, then lightly bibimbed and put into a constant temperature and humidity chamber. The fermentation time can be varied by changing the fermentation time to 10 hours (weak fermentation, 20% fermentation), 17 hours (medium fermentation, 50% fermentation), 24 hours (fermentation by fermentation, 80% fermentation) It can be fermented for 17 hours.

4) the step of producing the fruit purple hyacinth tea

Fermented tea can be produced using fermented fruit varieties.

In addition to the processes described above, filtration, concentration, extraction, and the like may be repeatedly performed in accordance with design conditions, and other processes such as fermentation and freezing may be performed before and after each process.

Experimental Example  1. Moisture content measurement

1-1. Experimental course

Measurements were made on young leaves of newly emerged dwarf and the sample weight was measured between 4 and 5 g. Moisture content of the seedlings was measured three times using a moisture meter (MX-50, A & D Company, Osaka, Japan).

1-2. Experiment result

Fig. 1 is a table showing the moisture content in the order of aquatic plants.

The moisture content of fresh mulberry seeds was 85.81%.

Experimental Example  2. Chromaticity measurement

2-1. Preparation for experiment

1) Experimental material

The Actinidia arguta used in this experiment was collected in May at a vine - cultivated mulberry tree in the green environment test center of the Agricultural Technology Center in Gyeongnam Province. The collected samples were dried for 12 hours in a low temperature drying room (ILJIN Refrigeration, Jeonnam, Korea) set at 10 ℃ and 50% relative humidity, and the samples were prepared according to each condition. The samples were stored at -80 ° C in an ultra-low temperature freezer (MDF-U53V, Sanyo, Osaka, Japan) for storage.

2) Sample preparation

Freeze-drying was performed by freezing rapidly in a -80 ° C cryocooler, and then drying using a freeze drier (FDU-2100, Eyela, Tokyo, Japan).

The hot air drying was performed at 50 ° C for 10 to 12 hours using a hot air drier (SH-FDO150, Samheung, Sejong, Korea).

Fermented samples were prepared under the conditions of green tea leaf fermentation using a thermo-hygrostat (TH-ME-065, Jelotech, Deajeon, Korea) with relative humidity and fermentation temperature set at 80% and 50 ℃. At this time, the ferruginous seeds used in the fermentation were allowed to stand for 24 hours at room temperature by natural drying, then lightly bibimbed and then put into a constant temperature and humidity chamber. The fermentation time was changed to 10 hours (weak fermentation, 20% fermentation), 17 hours (medium fermentation, 50% fermentation) and 24 hours (fermentation fermentation, 80% fermentation).

In all the experimental examples, it was found that the lyophilized order, the hot-air dried dallad order, and the fermented dallad order steril used as the sample were prepared by the same process as above.

2-2. Experimental course

The chromaticity of each sample prepared by dipping, drying and fermenting conditions using a colorimeter (CR-200, Minolta Co., Osaka, Japan) was measured three times in a powder form (mesh aperture 1.25 mm) . Before the measurement, the standard white board was calibrated with Y = 94.2, x = .3131, y = .3201 and used as L (lightness), a (redness, redness) and b (yellowness) .

2-3. Experiment result

Fig. 2 is a table showing changes in the chromaticity of fermented tea obtained by freeze-drying or hot-air drying, and fermented tea of fermented fruit.

In food, color plays an important role in appearance quality characterization.

The lightness (L value) indicating the brightness of the samples according to the drying method was 70.36 and 58.83, respectively, with the lyophilized samples having the highest lightness. The redness (a value) was negative, and the lyophilized sample was near-green with -13.27, and the cold-air, hot-air, and hot-air-dried samples were almost red. The yellowness value (b value) of the freeze dried sample was the highest at 25.80 and was close to yellow.

As the fermentation time increased, the L value decreased, but there was no significant difference between the fermentation and medium fermentation. After 24 hours fermentation, the L value decreased to 46.45 and the color tended to darken. As the fermentation time elapsed, a value tended to increase significantly and b value decreased. There was no significant difference in the L value and b value between the fermented broccoli fermented at 10 and 17 hours.

Experimental Example  3. Measurement of organic acid content

3-1. Experimental course

Analysis of organic acids was done by Ion chromatography (DX-600, Dionex, Sunnyvale, CA, USA). To 1 g of the pulverized sample was added 50 mL of distilled water, heated in an 80% water bath for 4 hours, and then filtered through a filter paper (Whatman No. 2, Whatman, Maidstone, UK) using a rotary vacuum evaporator (H-1000VW, NVC- Tokyo, Japan) and concentrated to 10 mL of distilled water. The detector was a photodiode array detector (M990, Waters, Milford, Mass., USA) and a column of Supelcogeltm C-610H column (300 × 3.9 mm, 4 μm). The flow rate was 0.5 mL / min, the wavelength was 200 ~ 300 nm (main 210 nm), the injection volume was 15 μL, and the mobile phase was 0.1% phosphoric acid.

3-2. Experiment result

FIG. 3 is a table comparing the content of organic acids in fermented tea obtained by freeze-drying or hot-air drying, and fermented tea of fermented fruit.

A total of seven organic acids were analyzed. Four organic acids were detected: citric acid, tartaric acid, malic acid and succinic acid. Oxalic acid, lactic acid lactic acid and acetic acid were not detected. The major organic acids were succinic acid and citric acid.

Freeze - dried and hot - air dried samples were detected in the order of 14,825.71 mg / 100 g and 11,208.14 mg / 100 g, respectively. Citric acid content was the highest in the freeze - dried plot.

The total organic acid content of the fermented and fermented samples was highest at 29,026.53 mg / 100 g and 28,375.54 mg / 100 g, respectively. The citric acid, tartaric acid and malic acid decreased after fermentation And succinic acid was 32 ~ 35% higher than that of freeze - dried samples.

Experimental Example  4. Free sugar content measurement

4-1. Experimental course

Analysis of free sugar was done by Ion chromatography (DX-600, Dionex, USA). 50 ml of 80% ethanol (Murck) was added to 1 g of the sample and heated at 75 ° C for 5 hours in heating mentle (WHM12295, Daihan scientific Co., Ltd., Gangwon, Korea) , UK) was concentrated under reduced pressure on a rotary vacuum evaporator and diluted with 10 mL of distilled water.

As the analytical conditions, Carbo Pac-PA10 analytical column (4 × 250 mm) and Ca-EDTA (500 mg / L) were used as elution solvents. 1 mL of the pretreated sample was filtered through a 0.45 μm membrane filter, and then 20 μL of each sample was injected. The column temperature was maintained at 90 ° C., the eluting solvent was flowed at 0.5 mL / min, and detected using a reactive index detector .

4-2. Experiment result

Fig. 4 is a table comparing the free sugar contents of fermented tea of freeze-dried or hot-air dried and fermented fermented tea.

Glucose, fructose, sucrose, and maltose were detected in all four kinds of free sugars. The major free sugars of sucrose were sucrose, Respectively. Total free sugar contents were 4,615.12 and 4,058.07 mg / 100 g respectively in the order of hot air and freeze drying.

The fermented samples had different total free sugar contents according to fermentation time. Glucose and maltose decreased with increasing fermentation time, but fructose and sucrose were not detected in fermentation and medium fermentation but were found in fermentation.

Experimental Example  5. Free amino acid  Content measurement

5-1. Experimental course

Free amino acid analysis was performed using HPLC (1200 series, Agilent Technologies, Tokyo, Japan).

0.1 g of the ground sample was placed in a 2.0 mL eppendorf tube and 1.2 mL of an aqueous solution of 5% trichloroacetic acid (TCA, SAMCHUN CHEMICAL, Pyeongtaek, Korea) was added. After centrifugation at 15,000 rpm and 4 ° C for 15 min (Micro 17TR, Hanil Science, Incheon, Korea), the supernatant was collected, filtered through a 0.45 μm PTFE hydrophilic syringe filter and packed in a HPLC vial (MDF-U53V, Sanyo, Japan) at -80 ° C for analysis.

The analytical column was set with Zorbax Eclipse AAA analytical (150 × 4.6 mm I.d., particle size 5 μm), flaw rate of 2 mL / min, detection wavelength of 338 nm and column temperature of 40 ° C. Sample injection was performed by mixing 5 μL borate buffer and 1 μL sample using an injector program, waiting 30 seconds, washing the needle into the vial containing the third distilled water, mixing 1 μL OPA solution, washing the needle again with distilled water, And mixed with 32 μL.

The mobile phase solvent used was solvent A [40 mM Na2HPO4, DW (pH 7.8)] and solvent B [ACN: MeOH: water (45:45:10, v / v / v)]. And gradually decreased to 43% until 21.1 minutes. Thereafter, it was reduced to 0% until 21.6 minutes and then maintained for 25 minutes. After 25.1 minutes, it was increased to 100% and maintained for 30 minutes. The HPLC peak area of free amino acid was compared with the component area of each sample to quantify (mg / 100 g flash wt.). All free amino acid standards were purchased from Agilent Technologies.

5-2. Experiment result

5 is a table comparing free amino acid contents of freeze-dried or hot-air dried and fermented fruit varieties.

FIG. 6 is a graph comparing essential amino acids and non-essential amino acids of freeze-dried or hot-air dried and fermented fruit varieties.

Aspartic acid, serine, glutamic acid, asparagine, glutamine, glycine, alanine, tyrosine, histidine and other essential amino acids (valine, methionine, isoleucine, leucine, threonine, phenylalanine, tryptophane and lysine) , cystine, and arginine), 19 kinds of free amino acids were detected.

Total free amino acid contents of freezing and hot air dried samples were 363.55 mg / 100 g and 321.04 mg / 100 g, respectively. The content of non - essential amino acids was higher in tyrosine, tyrosine and asparagine, arginine (arginine) and glutamic acid (glutamic acid).

The percentage of essential amino acids was 11.66%, 11.84% and 18.50% in freezing, cold and hot air, respectively. Compared with the lyophilized sample, 67% of total free amino acids were reduced after being boiled. It was thought that it was eluted into the cooking water as the result of free sugar and organic acid.

Compared with freeze drying and cold air drying, the content of essential amino acids tended to increase relatively with hot air drying.

After fermentation, the increase of essential amino acid was more than that of total amino acid, and the essential amino acid increased 3.5 ~ 4.8 times as compared with freeze drying. The essential amino acids were 145.55 mg / 100 g, respectively, when fermented (10 hr), medium fermented (17 hr) and fermented (24 hr) samples were 389.28 mg / 100 g and 457.99 mg / 100 g and 193.86 mg / And then decreased to 69.19 mg / 100 g at the time of fermentation. In particular, the contents of leucine, valine, phenylalanine and threonine increased significantly. The fermented samples showed 1.7 ~ 5.2 times more essential amino acids than freeze - dried samples.

Experimental Example  6. GABA  And vitamin U content

6-1. Experimental course

The same procedure as in Experimental Example 5 was carried out.

6-2. Experiment result

FIG. 7 is a table comparing the content of GABA and vitamin U in fermented tea of freeze-dried or hot-air dried fermented tea with fermented tea.

The content of gamma-aminobutyric acid (GABA) and vitamin U (U), which are non-essential and non-essential amino acids, were 110.29 mg / 100g and 6.78 mg / 100g, respectively.

GABA is a non-protein amino acid that is widely distributed in plant and animal life. It is contained in the human nervous system and blood and increases the acetylcholine, which is a neurotransmitter, and acts on physiological functions such as hypotensive action and stimulation of brain function It is known. Therefore, it was confirmed that essential amino acids and GABA were increased after fermentation, and it was confirmed that it could be developed as a functional food and material with improved nutritional elements and functionalities.

Claims (5)

Drying the honeycomb; And
And fermenting the dried plant variety,
Wherein the step of drying the honeycomb is performed for 12 hours in a low-temperature drying chamber at a temperature of 10 ° C and a relative humidity of 50%
Wherein the step of fermenting the plant is carried out for 10 to 24 hours using a thermo-hygrostat at a temperature of 50 ° C and a relative humidity of 80% for 10 to 24 hours.
delete delete delete An essential amino acid and a GABA-increasing fermentation tea containing a polynucleotide prepared by the method according to claim 1.

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