KR102560417B1 - Bamboo leaf fermented tea and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a method for producing fermentation-aged bamboo leaf tea, and more specifically, by steaming bamboo leaves in water containing salt and licorice, and fermenting and aging them using rice koji to produce tea, the unique taste and color of bamboo leaves It relates to a method for manufacturing bamboo leaf fermented aged tea with enhanced flavor and overall acceptability.

Description

Bamboo leaf fermented tea and manufacturing method thereof {Bamboo leaf fermented tea and manufacturing method thereof}

The present invention relates to a bamboo leaf fermented aged tea and a method for producing the same, and more specifically, by preparing bamboo leaves as tea through a specific step, the taste, aroma and color are excellent, and the active ingredients of the bamboo leaves are leached to be consumed as tea. It relates to a method for producing a suitable type of bamboo leaf fermented aged tea.

Bamboo leaves have been added to food because they are cold in nature, sweet in taste, and non-toxic, so they are used not only as food packaging or preservation means, but also because they give food a refreshing feeling. In particular, bamboo leaves are used for the treatment of fever, sore throat, and poison wind, cough, phlegm, antipyretic, and diuretic, and are also used for the treatment of vomiting, stomach fever, hematemesis, and sore throat. In addition, bamboo leaves contain polyphenols, vitamin C, potassium, amino acids, sugars, etc., and are used as a low-calorie food with a lot of iron, linolenic acid, and dietary fiber, and act to strengthen the cell membranes of the human body and improve immunity.

Therefore, bamboo leaves have excellent pharmacological functions and contain various nutrients, so they have been taken raw or extracted and consumed in the form of tea or alcohol. However, when taking bamboo leaves raw, it is difficult for the general public to easily take bamboo leaves raw because of the strong aroma and astringent taste of bamboo leaves. In addition, when bamboo leaves are boiled and consumed as tea, some active ingredients of the bamboo leaves are destroyed by cutting the bamboo leaves and heating for a long time.

Among the conventional bamboo leaf tea manufacturing methods, the steaming method is a steaming process, so it is preferable to perform a drying process after steaming, whereas an unnecessary drying process is included before steaming, so the efficiency of the process is very low. In addition, the process of steaming with steam destroys the tissue of the bamboo leaves, so it takes a long time for the taste, aroma and color of the bamboo leaves to come out, and the amount of tea injected should be large compared to the amount of water to feel the taste of tea. there is

Accordingly, the present inventors have endeavored to develop a method for manufacturing bamboo leaf tea that can further enhance the unique taste, aroma, and color of bamboo leaves. , The present invention was completed by confirming that the active ingredients of the bamboo leaves themselves could be leached into tea through the fermentation step using koji, mindfulness, shade drying, and roasting, and that the unique color, taste, and aroma of the bamboo leaves were maintained.

Korea Patent Registration 10-1867536 Korea Patent Registration 10-0552493

The present invention is to provide a method for producing fermented aged bamboo leaf tea with improved color, taste, aroma, overall acceptability and texture of bamboo leaves.

In order to achieve the above object, the present invention 1) steaming bamboo leaves in water containing at least one selected from salt, licorice, mugwort, garlic and juniper; 2) first minding the steamed bamboo leaves of step 1); 3) fermenting the bamboo leaves of step 2); 4) Secondary mindfulness and shade drying of the fermented bamboo leaves of step 3); and 5) repeating the roasting and cooling of the dried and shaded bamboo leaves of step 4).

In one aspect of the present invention, step 1) is 0.1 to 5 parts by weight of salt, 0.1 to 3 parts by weight of licorice, 0.1 to 2 parts by weight of mugwort, 0.1 to 2 parts by weight of garlic, and 0.1 to 2 parts by weight of juniper, based on 100 parts by weight of water. It may be to increase by including wealth.

In one aspect of the present invention, the fermentation in step 3) may be fermented using rice koji and fermented at 50 to 70 ° C. for 9 to 13 hours.

In addition, the present invention provides a bamboo leaf fermented aged tea prepared by the above manufacturing method.

The bamboo leaf fermented aged tea prepared by the method according to the present invention has superior taste, aroma, color, overall preference and texture compared to general bamboo leaf tea, and can be useful as a health functional food as it contains active ingredients of the bamboo leaf itself. .

1 is a flow chart showing a method for manufacturing bamboo leaf fermented aged tea.

Hereinafter, the present invention will be described in detail.

The term “step of (doing)” or “step of” used throughout the specification of the present invention does not mean “step for”.

the present invention

1) steaming bamboo leaves in water containing at least one selected from salt, licorice, mugwort, garlic, and juniper; 2) first minding the steamed bamboo leaves of step 1); 3) fermenting the bamboo leaves of step 2); 4) Secondary mindfulness and shade drying of the fermented bamboo leaves of step 3); and 5) repeating the roasting and cooling of the dried and shaded bamboo leaves of step 4).

In one aspect of the present invention, step 1) is 0.1 to 5 parts by weight of salt, 0.1 to 3 parts by weight of licorice, 0.1 to 2 parts by weight of mugwort, 0.1 to 2 parts by weight of garlic, and 0.1 to 2 parts by weight of juniper, based on 100 parts by weight of water. It may be to increase by including wealth.

In one aspect of the present invention, the fermentation in step 3) may be fermented using rice koji and fermented at 50 to 70 ° C. for 9 to 13 hours.

In addition, the present invention relates to a bamboo leaf fermented aged tea prepared by the above manufacturing method.

Hereinafter, the bamboo leaf fermented aged tea manufacturing method of the present invention will be described step by step in detail.

In the present invention, bamboo leaves are collected after the bamboo shoots have grown, and yellow leaves or bark parts are selected and removed. It is desirable that the harvested bamboo leaves be processed within 8 hours. If bamboo leaves are left at room temperature for more than 8 hours, browning occurs severely, and the unique taste and aroma of bamboo leaves are lost when making tea. In the method of manufacturing tea by drying bamboo leaves at room temperature, it is preferable to enter the washing and steaming process immediately after collection because the overall acceptability including taste, aroma, and color of bamboo leaves is poor.

In addition, the washed bamboo leaves are cut into 0.5 to 2.5 cm in size. If the size of the bamboo leaves exceeds 2.5 cm, the texture of the finally finished fermented bamboo leaf tea may be rich, but it is difficult to feel the unique taste of bamboo leaf tea, and the size of the trimmed bamboo leaves is 0.5 cm. If it is less than 0.5 cm to 2.5 cm in size, it is preferable to trim the bamboo leaves because the fragrance of the bamboo leaves may not come out sufficiently in the tea.

Step 1) is a step of steaming the washed bamboo leaves by putting them in water containing at least one selected from salt, licorice, mugwort garlic, and juniper, and steaming the bamboo leaves by soaking them in boiling water. In the case of going through the steaming step, the remaining microorganisms of the bamboo leaves can be disinfected by inhibiting the activity of the enzyme to stop the fermentation by the enzyme.

In the present invention, step 1) includes 0.1 to 5 parts by weight of salt, 0.1 to 3 parts by weight of licorice, 0.1 to 2 parts by weight of mugwort, 0.1 to 2 parts by weight of garlic, and 0.1 to 2 parts by weight of juniper, based on 100 parts by weight of water. it may be a testament. When the salt powder is added in an amount of more than 5 parts by weight based on 100 parts by weight of the water, the salty taste is excessively permeated into the bamboo leaves, and as a result, the taste of bamboo leaf tea is deteriorated, and salt is added in an amount of less than 0.1 parts by weight. In this case, since the disinfection effect is insignificant, it is preferable that the brine contains 0.1 part by weight to 5 parts by weight of salt powder based on 100 parts by weight of water. More specifically, salt is preferably 1 to 5 parts by weight.

In addition, the licorice may be added in an amount of 0.1 part by weight to 3 parts by weight of licorice, specifically 0.1 part by weight to 1 part by weight of licorice, based on 100 parts by weight of water. At a concentration of less than 0.1 parts by weight of licorice, the bitter taste of bamboo leaves becomes stronger, and at a concentration of more than 3 parts by weight, discoloration of bamboo leaves can be promoted, thereby inhibiting the unique taste, aroma and color of bamboo leaves, thereby reducing the degree of preference. .

In addition, 0.1 part by weight to 2 parts by weight of the mugwort, garlic and juniper may be added with respect to 100 parts by weight of water, respectively. Specifically, each may be added in an amount of 0.1 part by weight to 1 part by weight. Mugwort and garlic, together with salt, can prevent deformation of bamboo leaves by acting as a disinfectant, and can soften bamboo leaf tissue to facilitate extraction from bamboo leaves. However, when more than 2 parts by weight is added, the aroma and taste of bamboo leaf tea may be affected due to the aroma of mugwort and garlic, causing deformation of the unique taste of bamboo leaf tea. Juniper can enhance the flavor of bamboo leaf tea.

Step 2) is the step of first minding the steamed bamboo leaves of step 1), and the first minding can be performed by wrapping in a cotton cloth and rubbing. Through mindfulness, the surface of bamboo leaves can be scratched so that the ingredients of bamboo leaves can be brewed easily when they are fused with the decoction water. Also, through mindfulness, the shape of the bamboo leaf can be maintained. Mindfulness may be performed in an appropriate manner by a person skilled in the art. In addition, the strength and time of mindfulness can be appropriately adjusted so that crumbs do not come out when minding to obtain clear and fine tea water when brewing the completed bamboo leaf fermented matured tea.

Step 3) is a step of fermenting the bamboo leaves of step 2), preferably at a temperature of 50 to 70 ° C, more preferably at a temperature of 50 to 60 ° C. can do. In addition, fermentation aging is preferably carried out for 9 hours to 13 hours, and specifically, it may be more preferably performed for 10 hours to 12 hours.

In addition, since fermentation is performed by koji, it is important to maintain the temperature and time to ferment bamboo leaves, and when the temperature is higher or lower than the above range, the function of koji is not performed smoothly. In addition, when the time is greater than the above range, the taste of the bamboo leaf aged tea is damaged due to the smell of mold or germs, and when the time is less than the above range, fermentation may not proceed sufficiently.

In addition, fermentation is performed by placing koji on a cotton cloth, placing the bamboo leaves obtained in step 2) thereon, and then covering the cotton cloth and fermenting. In the present specification, koji refers to rice, barley or wheat bran, etc. as a raw material and cultured koji bacteria (a fungus of the genus Aspergillus) therein.

Specifically, Koji rice, more specifically, after grinding domestic rice, mixes an appropriate amount of water and clumps, and when it is warmed to a temperature of about 30 ° C. After 12 hours, if it is dried in the shade, it becomes yeast, and it can be used as koji by crushing it finely. In the present invention, for example, rice koji may be used, but is not limited thereto.

Step 4) is a step of secondly minding and drying the fermented bamboo leaves in the shade, and the second minding may be performed by placing the fermented bamboo leaves on a five stone stone plate or a stone mortar and lightly tapping them evenly with a wooden mallet. In addition, drying in the shade may be performed for 1 hour to 5 hours, specifically, drying in the shade may be performed for 2 hours to 3 hours, but is not limited thereto. After going through the fermentation step in the present invention, by keeping in mind and drying in the shade, the effect of fermentation can be further strengthened, and the fragrance can be thickened. In the present invention, dry in the shade may be naturally shaded in a well-ventilated room, or may be artificially dried using a dryer or a ventilation device, but is not limited thereto.

Step 5) is a step of repeating the roasting and cooling of the bamboo leaves that have been dried and shaded, and may be performed at a temperature of 30 to 60 ° C, specifically at a temperature of 30 to 35 ° C, but is limited thereto It is not. In addition, it is preferable to repeat the roasting and cooling 2 to 10 times, more preferably 4 to 10 times, and still more preferably 8 to 10 times in terms of enhancing the taste of the bamboo leaf fermented aged tea, but limited thereto It is not.

In addition, a step of flavoring after roasting and cooling may be further included. After boiling and cooling, turn off the fire, check the humidity, cover with a cotton cloth and hold for 1 to 2 hours, which makes the aroma of the bamboo leaf fermented aged tea more intense.

Hereinafter, the present invention will be described in detail by Examples, Comparative Examples and Experimental Examples.

However, the following Examples and Experimental Examples are merely illustrative of the present invention, and the contents of the present invention are not limited to the following Examples and Experimental Examples.

<Example 1> Preparation of bamboo leaf fermented aged tea

<1-1> Raw material preparation step

After harvesting the bamboo leaves, they were washed in running water and washed thoroughly. The washed bamboo leaf part was cut to about 0.5 cm.

<1-2> Increase step

20g of coarse salt, 2-3 pieces of licorice, 10 g of mugwort, 2-4 cloves of garlic, and 3-4 pieces of juniper were added to 2 L of water and boiled. When the water boils, add the cut bamboo leaves and steam for 1 minute. .

<1-3> 1st Mindfulness Stage

After drying the steamed bamboo leaves in the shade for 3 to 4 hours, they were wrapped in a cotton cloth and lightly rubbed to keep in mind.

<1-4> Fermentation step

A cotton bojagi is laid on a straw cushion, a koji is spread thinly, and then the bamboo leaves in mind in Example <1-3> are spread out, and the straw cushion, cotton bojagi, koji (rice koji), and bamboo leaves are spread in order, covering the cotton bojagi on the straw cushion It was fermented for 10 to 12 hours by maintaining 50 ℃.

<1-5> 2nd Mindfulness and Shade Drying Stage

After putting the fermented bamboo leaves in Example <1-4> into a five stone stone plate or a stone mortar, they were pounded evenly and lightly with a wooden mallet for a second thought. After that, the secondary bamboo leaves were dried in the shade for 2 to 3 hours.

<1-6> Removal step

The bamboo leaves prepared in Example <1-5> were repeatedly roasted and cooled to the end at a temperature of 30 to 35 ° C., and after checking the humidity with the fire turned off, the bamboo leaves were covered with a cotton cloth on a baking pan and 1 to 2 By keeping the incense for a period of time, bamboo leaf fermented aged tea was prepared.

<Comparative Example 1> Preparation of bamboo leaf fermented aged tea with different steaming process

Bamboo leaf fermented aged tea was prepared according to the manufacturing method of <Example 1>, except that it was steamed in water without adding salt, licorice, mugwort, garlic, and juniper in Example <1-2>.

<Comparative Example 2> Preparation of bamboo leaf tea without fermentation

Bamboo leaf tea was prepared according to the manufacturing method of <Example 1>, except for the fermentation in Example <1-4>.

<Comparative Example 3> Production of bamboo leaf fermented aged tea with different mindfulness times

Bamboo leaf fermented aged tea was prepared according to the manufacturing method of <Example 1>, except that the bamboo leaves fermented in the above Example <1-5> were secondaryly noted.

<Comparative Example 4> Preparation of bamboo leaf tea

Bamboo leaf tea was prepared by a conventional tea production method.

<Experimental Example 1> Sensory evaluation

Sensory evaluation was performed on the bamboo leaf fermented aged tea of <Example 1> prepared by the method according to the present invention and the bamboo leaf tea prepared by the manufacturing methods of <Comparative Example 1> to <Comparative Example 4>.

Specifically, the sensory evaluation was performed on bamboo leaf fermented aged tea prepared by the manufacturing method of the present invention, Comparative Example 1 (bamboo leaf fermented aged tea and bamboo leaf fermented aged tea prepared by steaming in normal water during steaming), Comparative Example 2 (bamboo leaf tea prepared without fermentation process), Comparative Example 3 (bamboo leaf fermented aged tea prepared without performing secondary mindfulness) and Comparative Example 4 (bamboo leaf tea) for color, taste, aroma, and overall preference And 2.5 g of each of the tea samples prepared to examine the texture was put into 150 mL of 80 ° C (± 2 ° C) hot water, steeped for 2 minutes, and then sensory tests were conducted by 30 professional sensory testers.

The taste, aroma, color, overall acceptability and texture of tea were tested by 30 fully trained professional sensory testers, very good (5), good (4), normal (3), not good (2), very good. After evaluating a total of 5 steps as not (1), it was determined by the average score.

The judging criteria are as follows.

very good: 4.6 to 5.0 points; Good: 3.6 to 4.5 points; Moderate: 2.6 to 3.5 points; Poor: 1.6 to 2.5 points; and very poor: 1.0-1.5 points.

No. color taste incense Comprehensive Symbol texture Example 1 4.3 4.7 4.6 4.5 4.3 Comparative Example 1 3.2 3.1 3.2 3.2 3.8 Comparative Example 2 3.2 3.3 3.6 3.4 3.4 Comparative Example 3 3.8 3.9 3.7 3.8 3.3 Comparative Example 4 3.1 2.4 2.5 2.6 3.0

As a result, as shown in Table 1, the bamboo leaf fermented aged tea prepared according to the manufacturing method of the present invention was prepared in Comparative Example 1 (bamboo leaf fermented aged tea and bamboo leaf fermented aged tea prepared by steaming in general water during steaming), Compared to Comparative Example 2 (bamboo leaf tea prepared without fermentation), Comparative Example 3 (bamboo leaf fermented aged tea prepared without secondary minding) and Comparative Example 4 (bamboo leaf tea), more It was well brewed, and it was confirmed that the taste, aroma and color were remarkably excellent, as it was able to feel the deep aroma and taste.

Claims (3)

1) steaming bamboo leaves for 1 to 2 minutes using salt, licorice, mugwort, garlic and juniper mixed extract;
2) drying the steamed bamboo leaves of step 1) in the shade and firstly minding them;
3) fermenting the shade-dried and first-mined bamboo leaves of step 2);
4) Secondary mindfulness and shade drying of the fermented bamboo leaves of step 3); and
5) repeating the process of roasting and cooling the secondary mind and shade-dried bamboo leaves of step 4) at a temperature of 30 to 35 ° C;
The mixed extract of step 1) includes 0.1 to 5 parts by weight of salt, 0.1 to 3 parts by weight of licorice, 0.1 to 2 parts by weight of mugwort, 0.1 to 2 parts by weight of garlic, and 0.1 to 2 parts by weight of juniper, based on 100 parts by weight of water. ,
Drying in the shade and first mindfulness in step 2) is to perform mindfulness after drying in the shade for 3 to 4 hours,
The fermentation in step 3) is carried out for 10 to 12 hours at a temperature of 50 to 60 ° C using rice koji,
The method of manufacturing bamboo leaf fermented aged tea, wherein the secondary mind and shade drying in step 4) are performed for 2 to 3 hours after mindfulness. delete delete