KR101881218B1 - Manufacture of fermented tea - Google Patents

Abstract

A method for manufacturing a fermented tea according to the present invention comprises: a first step of picking up a tea leaf; A second step of wiping the tea leaves from the mattress; A third step of fermenting the seedlated tea leaves at a first high temperature; A fourth step of rubbing the first hot fermented tea leaves; A fifth step of fermenting the tea leaves that have undergone the above-mentioned care process at a second high temperature; A sixth step of heat treating the second high temperature fermented tea leaves in a cauldron to first deliver the tea leaves; A seventh step of putting the first naked tea leaves in a jar and storing them for one year; An eighth step of delivering the tea leaves after the storing step; And the ninth step of putting the second-round bathed tea leaves in a jar for the second time for 15 days.
Further, in the fermented tea producing method, the seedling step is carried out for two days, and the moisture content of the tea leaves after the seedling is 55%.
Also, in the first fermentation process, 250 parts by weight of the seedling tea was put into a jar with respect to 1 part by weight of straw, and the mixture was allowed to stand in an ocher oven room at a temperature of 80 캜 for 10 hours, Is fermented.
Further, in the second fermentation process, 250 parts by weight of the above-mentioned tea leaves were placed in a jar with respect to 1 part by weight of straw, and the mixture was allowed to stand in an ocher oven room at a temperature of 70 to 80 ° C for 10 hours And fermenting the tea leaves.
In the first fermentation process, the second fermented fermented tea leaves are put into a cauldron and heated at a temperature of 200 ° C so that the moisture content of the tea leaves is 3 to 4% .
Also, in the fermentation tea manufacturing method, the second tea wrapping process is characterized in that the tea leaves passed through the first tea storing step are put into a cauldron and heated at a temperature of 200 ° C.

Description

{Manufacture of fermented tea}

More particularly, the present invention relates to a method for producing a fermented tea having fermented tea leaves in a high-temperature environment and rich in polyphenols and having excellent taste and flavor.

Tea is a globally popular beverage, representing the world's largest drinking capacity, surpassing other beverages such as coffee and cocoa. The tea plant is a shrub with a height of 2 to 3m and a tree with a height of 30 to 32m. The varieties have Chinese species and Indian species. There are wild tea and cultivated tea in South Korea. The wild tea comes from the planting of tea seeds from Tang Dynasty in 828, which was taken from the Tang Dynasty. The cultivated tea was a Japanese yabuki variety modified from Chinese lobules, and was transplanted into Gyeongnam, Jeonnam, and Jeju since 1927.

The tea leaves are divided into first, second, and third leaves. The first leaves, which are picked from tea leaves, are divided into two types of tea, dried by drying in the sun and dried by artificial heating. Fermented tea (green tea), fermented tea, partial fermented tea, and post-fermented tea.

Tea contains a lot of healthy ingredients, especially to clear the head and eyes, and is said to help stabilize the mind to relieve stress. As a result, the consumption of modern cars is also increasing.

However, conventional conventional green tea and fermented tea have a short storage period and are easily deteriorated due to the preservation environment, so that they can not always enjoy tea of the same taste.

Korean Patent No. 10-0975199

Disclosure of the Invention The present invention has been conceived to solve the above-mentioned problems. It is an object of the present invention to provide a fermented tea having a long preservation period and less deterioration of taste, by fermenting tea leaves using Bacillus bacteria derived from straw, It has its purpose.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not restrictive of the invention as set forth in the accompanying drawings. It will be possible.

A method for manufacturing a fermented tea according to the present invention comprises: a first step of picking up a tea leaf; A second step of wiping the tea leaves from the mattress; A third step of fermenting the seedlated tea leaves at a first high temperature; A fourth step of rubbing the first hot fermented tea leaves; A fifth step of fermenting the tea leaves that have undergone the above-mentioned care process at a second high temperature; A sixth step of heat treating the second high temperature fermented tea leaves in a cauldron to first deliver the tea leaves; A seventh step of putting the first naked tea leaves in a jar and storing them for one year; An eighth step of delivering the tea leaves after the storing step; And the ninth step of putting the second-round bathed tea leaves in a jar for the second time for 15 days.

Further, in the fermented tea producing method, the seedling step is carried out for two days, and the moisture content of the tea leaves after the seedling is 55%.

Also, in the first fermentation process, 250 parts by weight of the seedling tea was put into a jar with respect to 1 part by weight of straw, and the mixture was allowed to stand in an ocher oven room at a temperature of 80 캜 for 10 hours, Is fermented.

Further, in the second fermentation process, 250 parts by weight of the above-mentioned tea leaves were placed in a jar with respect to 1 part by weight of straw, and the mixture was allowed to stand in an ocher oven room at a temperature of 70 to 80 ° C for 10 hours And fermenting the tea leaves.

In the first fermentation process, the second fermented fermented tea leaves are put into a cauldron and heated at a temperature of 200 ° C so that the moisture content of the tea leaves is 3 to 4% .

Also, in the fermentation tea manufacturing method, the second tea wrapping process is characterized in that the tea leaves passed through the first tea storing step are put into a cauldron and heated at a temperature of 200 ° C.

According to the solution of the above-mentioned problem, the fermentation tea manufacturing method according to the present invention is effective in increasing the storage period of the fermentation tea by repeatedly performing the fermentation and the tamping process and progressing the fermentation at a high temperature, It is possible to produce a fermented tea which does not cause deterioration.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing a fermentation tea manufacturing method of the present invention. FIG.

The above and other objects, features and advantages of the present invention will be more apparent from the following detailed description taken in conjunction with the accompanying drawings, in which: FIG. BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention and the manner of achieving them will become apparent by reference to an embodiment which will be described in detail below with reference to the accompanying drawings.

The above-described fermentation tea manufacturing method will be described in detail with reference to the drawings.

≪ Process for producing fermented tea >

First, in the first step (S1), tea leaves are collected. Specifically, leaf of tea tree is selected and collected.

Next, in the second step (S2), the seedling is performed. Specifically, the tea leaves collected in the first step are worn.

As a process for drying the collected tea leaves, the collected leaves are placed on a mop made of straw and dried. At this time, it is good to turn over the tea leaves so that they can be evenly spread, and the sildriding is carried out for two days. It is most preferable that the moisture content of the seeded tea leaves after the seedling process is 55%.

Since a large amount of Bacillus bacteria is parasitized on the straw, the seedling process can be carried out on a straw mug so that the collected tea leaves can contain Bacillus bacteria, and thus the tea leaves can be effectively fermented.

In addition, the moisture content of the seedling tea leaves is 55%, so that the high-temperature fermentation step to be carried out later can be effectively progressed and the tea taste is softened.

Next, in the third step (S3), the first high temperature fermentation is performed. Specifically, the tea leaves that have been worn in the second step are subjected to the first high temperature fermentation.

The first high-temperature fermentation step is a process of fermenting the seedlings at high temperature. In order to make effective fermentation, the seedlings and the straw are put into a pot together.

250 parts by weight of the seedling tea was added to 1 part by weight of the straw together in a jar, and the tea leaves were fermented by standing in an ocher oven room at a temperature of 80 캜 for 10 hours.

If the amount of the straw to be added to the pot is more than 1 part by weight, the fermented tea produced tends to be tasteless, and the unpleasant odor of the straw is increased, thereby deteriorating the taste of the tea as a whole. The above-mentioned first high-temperature fermentation step is not effectively performed.

Also, if the temperature condition of the yellow loess ondol bulb undergoing the first high-temperature fermentation is lower than 80 ° C, the fermentation process does not progress effectively and the taste of the fermented tea to be produced is not good. When the temperature condition of the loess ondol bulb becomes higher than 80 ° C There is a problem in that the tea leaves are excessively lost moisture and the process of keeping the tea leaves progressing later can not be effectively carried out.

Therefore, it is most preferable that the first hot fermentation is carried out for 10 hours in a yellow ocher room having a temperature of 80 DEG C by putting 250 parts by weight of the seedling tea on 1 part by weight of the straw.

Next, bear in mind in the fourth step (S4). Concretely, the first tea fermented at the third step is noted.

The note step is a step of scraping the tea leaves by rubbing the tea leaves, so that the effective ingredients contained in the tea leaves are effective. The first hot fermented tea leaves are rubbed evenly over the stool to scratch the tea leaves, and Bacillus spp.

Next, in the fifth step (S5), the fermentation is performed at the second high temperature. Specifically, the tea leaves considered in the fourth step are subjected to the second high temperature fermentation.

The second high-temperature fermentation step is a process of fermenting the noted tea leaves at a high temperature. For efficient fermentation, the above-mentioned tea leaves and straw are put in a jar together.

To 1 part by weight of the straw, 250 parts by weight of the above-mentioned tea leaves are put into a jar together, and the tea leaves are fermented by standing for 20 hours in a yellow ocher room at a temperature of 70 to 80 ° C.

If the amount of the straw to be added to the pot is more than 1 part by weight, the fermented tea produced tends to be tasteless, and the unpleasant odor of the straw is increased, thereby deteriorating the taste of the tea as a whole. , There arises a problem that the second high-temperature fermentation step is not effectively performed.

Also, if the temperature condition of the second round high temperature fermentation is lower than 70 ° C, the fermentation process does not progress effectively, and when the fermentation time is prolonged, the tea tastes become cloudy. Also, if the moisture loss does not occur sufficiently, the tea leaves will become entangled like rice cakes during the subsequent reaming process. And the shape of the tea leaves is deformed when the temperature condition of the ocher oven is higher than 80 ° C or the second high-temperature fermentation process proceeds for more than 20 hours.

Therefore, in the second high-temperature fermentation, it is most preferable that 250 parts by weight of the above-mentioned tea leaves are put into a jar with respect to 1 part by weight of the straw, and it is carried out for 20 hours in a yellow ocher room having a temperature condition of 70 to 80 ° C.

Next, the sixth step S6 is a first round dressing process. Specifically, in the fifth step, the second hot fermented tea leaves are put into a cauldron and heat-treated.

The first linting process is a process of putting the tea leaves in a cauldron, thereby enhancing the storage stability of the tea leaves and improving the taste and aroma.

The second hot fermented tea leaves are put into a cauldron at a temperature of 200 캜 and dried. It is most preferable that the tea leaves after the first batting process have a moisture content of 3 to 4%. If the moisture content of the tea leaves after the first round dressing process is lower than 3%, the taste of the tea leaves may be deteriorated due to excessive moisture loss. If the moisture content of the tea leaves after the first round dressing is higher than 4%, excessive moisture content There is a problem of taste of fresh leaves.

Therefore, it is most preferable that the tea leaves are put into a cauldron at a temperature of 200 ° C so that the moisture content of the tea leaves is 3 to 4%.

In addition, the first lyophilization process is performed before the first storage step, thereby deepening the taste of the tea.

Next, in the seventh step (S7), the tea leaves are stored. Specifically, in the sixth step, the first lobed tea leaves are stored in a jar.

The first storage step is a step of enhancing the taste of the tea by putting the tea leaves which have been subjected to the roasting process in a jar. The first roasted tea leaves are put in a jar and stored at room temperature for one year. This enhances tea's unique taste and aroma.

It is most preferable that the first storage step is performed for one year. If the first storage step is shorter than one year, the ripening is not sufficiently performed, and the taste of the whole tea is not good. If it is longer than one year, the working time becomes excessively long, the work efficiency is not good, and the possibility of the taste and shape of the tea is changed.

Next, the eighth step (S8) is a second round dressing process. Specifically, the tea leaves that have undergone the first storing step in the seventh step are put into a cauldron and heat-treated.

In the second step, the tea leaves are put into a cauldron, and the second hot fermented tea leaves are put into a cauldron at a temperature of 200 ° C. Thereby enhancing the inherent flavor of the tea leaves.

Next, the ninth step S9 stores the tea leaves. Specifically, in the eighth step, the tea leaves that have undergone the second rounding process are stored for a second time.

The tea leaves that have undergone the second rounding process are put into a jar and stored for 15 days. This is a process in which tea's own fragrance is confined to the tea leaves, and the flavor and taste of the fermented tea thus produced is effectively improved to increase the preference degree.

Therefore, it is most preferable that the second tea storing step is carried out for 15 days after putting the tea leaves that have undergone the second round dressing process into the pot.

Hereinafter, the content of the taste and flavor sensory evaluation of the fermented tea according to the fermentation step in the present invention will be described in detail.

Sensory Evaluation 1

In order to compare the quality characteristics of the fermented tea of the present invention, the following experiment was conducted to evaluate the sensory qualities of the graduate students of Food Science and Engineering, The sensory test items were 9 points on the taste, aroma and general preference of the fermented tea, and 9 points on the Liker scale.

[Comparative Example 1]

In Comparative Example 1, a fermented tea was prepared on the basis of the fermented tea production method, and the fermentation step was performed once in a high temperature fermentation step.

[Example 1]

Example 1 was prepared by preparing a fermented tea based on the fermented tea production method, followed by two high-temperature fermentation steps.

Kinds
Sensory evaluation flavor incense Overall likelihood Comparative Example 1 4.5 4.3 4.1 Example 1 6.2 6.9 6.8

As a result of sensory evaluation, the score of taste, flavor, and general preference of Example 1 was higher.

The high-temperature fermentation step performed twice in Example 1, which was performed twice in the high-temperature fermentation step than in Comparative Example 1 in which the high-temperature fermentation step was performed once, was superior to that of Example 1, And further enhances the degree of preference.

Hereinafter, the content of the sensory evaluation of the taste and flavor of the fermented tea according to the step of batting and storing in the present invention will be described in detail.

Sensory evaluation 2

In order to compare the quality characteristics of the fermented tea of the present invention, the following experiment was conducted to evaluate the sensory qualities of the graduate students of Food Science and Engineering, The sensory test items were evaluated on a 9 point scale (Liker scale), which was evaluated as 9 points for very good flavor, aroma and general preference of fermented tea, and 1 point for very poor.

[Comparative Example 2]

In Comparative Example 2, on the basis of the fermentation tea production method, the fermented tea was firstly bathed by heat-treating the second fermented fermented tea leaves in a cauldron.

[Example 2]

In Example 2, based on the above fermented tea manufacturing method, the second high temperature fermented tea leaves were heat treated in a cauldron to first reheat, and the first reeded tea leaves were stored in a jar for one year for the first time A fermented tea was prepared.

[Example 3]

Example 3 was based on the above fermented tea manufacturing method, and the fermented tea was prepared by second rounding the first stored tea leaves for the year.

[Example 4]

Example 4 is based on the above fermented tea manufacturing method, in which the first stored tea leaves for the first year are secondly delivered, and the second transferred tea leaves are placed in a jar and stored for 15 days for secondary storage, The tea was prepared.

Kinds
Sensory evaluation flavor incense Overall likelihood Comparative Example 2 4.6 4.5 4.5 Example 2 5.3 5.2 5.1 Example 3 5.7 5.6 5.5 Example 4 7.1 7.8 7.3

As a result of the sensory evaluation, it was found that the taste, flavor, and general preference score of Example 4 were the highest.

Through this process, it can be seen that the process of delivering tea leaves two times in the fermented tea making process and the process of storing the tea leaves twice are effective in enhancing taste and flavor of the tea to increase the preference degree.

Hereinafter, the content of sensory evaluation of the taste and flavor of the fermented tea according to the period of the first storage step in the present invention will be described in detail.

Sensory Evaluation 3

In order to compare the quality characteristics of the fermented tea of the present invention, the following experiment was conducted to evaluate the sensory qualities of the graduate students of Food Science and Engineering, The sensory test items were evaluated on a 9 point scale (Liker scale), which was evaluated as 9 points for very good flavor, aroma and general preference of fermented tea, and 1 point for very poor.

[Comparative Example 3]

In Comparative Example 3, the fermentation tea was prepared by conducting the first storage step for 0 day, the second rounding process and the second storage step based on the fermentation tea production method.

[Example 5]

Example 5 is based on the above fermented tea manufacturing method, wherein the first storage step is carried out for 90 days, the second tanking step and the second storing step are performed to produce a fermented tea.

[Example 6]

Example 6 is based on the fermented tea manufacturing method, wherein the first storage step is carried out for 180 days, and the second round dressing step and the second storing step are performed to produce a fermented tea.

[Example 7]

Example 7 is based on the above fermented tea manufacturing method, wherein the first storage step is carried out for 365 days, and the second round dressing step and the second storing step are performed to produce a fermented tea.

[Example 8]

Example 8 is based on the fermented tea manufacturing method, wherein the first storage step is performed for 500 days, and the second round dressing step and the second storing step are performed to produce a fermented tea.

[Example 9]

Example 9 is based on the above fermented tea manufacturing method, wherein the first storage step is performed for 700 days, and the second tanking step and the second storing step are performed to produce a fermented tea.

Kinds
Sensory evaluation flavor incense Overall likelihood Comparative Example 3 4.5 4.3 4.2 Example 5 5.1 5.6 5.3 Example 6 5.8 5.7 5.5 Example 7 7.1 7.8 7.3 Example 8 6.2 6.1 6.2 Example 9 5.5 5.9 6.0

As a result of sensory evaluation, the taste, flavor and overall acceptability of Example 7 were the highest.

Therefore, it is most preferable that the first storage process in the fermented tea manufacturing process is performed for 365 days. If the first storage process is less than 365 days, the taste due to the tamping process does not disappear, If the first storage process is longer than 365 days, the tea leaves may deteriorate and taste and flavor may be poor.

As described above, it is to be understood that the technical structure of the present invention can be embodied in other specific forms without departing from the spirit and essential characteristics of the present invention.

Therefore, it should be understood that the above-described embodiments are to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than the foregoing description, All changes or modifications that come within the scope of the equivalent concept are to be construed as being included within the scope of the present invention.

S1. Picked tea leaves
S2. Wasting tea leaves
S3. The first high temperature fermentation
S4. Bring tea leaves
S5. The second high temperature fermentation
S6. The first battalion
S7. Primary Storage
Q8. The second battalion
Q9. Secondary storage

Claims (6)

A first step of picking up the tea leaves;
A second step of soaking the tea leaves in a straw for two days;
A third step of fermenting the tea leaves to ferment the first tea by putting 250 parts by weight of the seedling tea into a pot and allowing it to stand for 10 hours in an oily oven room at a temperature of 80 캜 for 1 part by weight of straw;
A fourth step of rubbing the first hot fermented tea leaves;
To 1 part by weight of the straw, 250 parts by weight of the tea leaves that had undergone the above-mentioned process were placed in a jar and allowed to stand for 10 hours in a yellow ocher room having a temperature of 70 to 80 ° C to ferment the tea leaves, ;
A sixth step of putting the second high temperature fermented tea leaves into a cauldron at a temperature of 200 ° C so that the moisture content of the tea leaves becomes 3 to 4%;
A seventh step of putting the first naked tea leaves in a jar and storing them for one year;
An eighth step of putting the tea leaves after the storage step into a cauldron and kneading them at a temperature of 200 DEG C for a second time;
And a ninth step of storing the second transferred tea leaves in a jar for a second storage for 15 days. The method according to claim 1,
Wherein the moisture content of the tea leaves after the seedling step is 55%. delete delete delete delete

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