KR102597135B1 - Hwangchil tea using Hwangchil wood and its manufacturing method - Google Patents

Abstract

The present invention relates to a manufacturing method for producing Hwangchil tea using tea leaves (old leaves) or branches harvested from November to April of Hwangchil trees without going through the process of grinding and grinding. More specifically, it relates to a method of producing Hwangchil tea using tea leaves (old leaves) or branches harvested from November to April of Hwangchil trees. Hwangchil tea is prepared using tea leaves (old leaves) and branches in which the stress substances are increased and the active ingredients and mucus components are enhanced, comprising the steps of: a) processing the Hwangchil tree and making it into dough; b) manufacturing Hwangchil wood into a molded product having a certain shape; c) drying the molded product to produce a dried product. It relates to a method for producing yellow chive tea using yellow chive trees, including the step of drying the molded product.

Description

Hwangchil tea using Hwangchil wood and its manufacturing method}

The present invention relates to Hwangchil tea using Hwangchil tree that has not undergone a process and a method for producing the same.

Hwangchil tree is the only natural protected forest of the aralia family in the world that grows only on the southwestern coast of the Korean peninsula and islands. It reaches a maximum height of 15m and is an evergreen broad-leaved tree that does not lose its leaves even in winter.

Hwangchil, which comes from the bark, has a brilliant golden color and has benzoin, which wards off bad energy and soothes all morale comfortably. Its leaves contain anti-cancer and immune-boosting agents and are used as physiologically active substances. It has been attracting attention as a mysterious tree with excellent pharmacological effects since ancient times, and is valued as a representative economic tree species in the southern subtropical climate zone.

In order to provide a health supplement to the general public, Hwangchil tea was manufactured by drying the leaves, stems, and trees of the Hwangchil tree, as disclosed in Korean Patent Publication Nos. 10-1627313 and 10-1196166.

However, Hwangchil tea manufactured through a mindful process had the problem of poor productivity because it could not use raw materials from Hwangchil trees, which are tough and strong, such as old leaves or twigs of Hwangchil trees. In other words, there was a problem in that the production of Hwangchil tea was limited to using shoots that emerged in spring, and the raw materials of Hwangchil trees could not be utilized to their full potential.

In particular, in the case of Hwangchil tree leaves collected from November to early April, not only is the yield remarkable, but also the stress substances caused by cold are increased, so the protein, fat, pollen, and solid contents are lower than those of Hwangchil leaves collected in summer and spring. It had characteristics that were significantly higher than those of tree leaves. However, this too could not be used as a raw material for yellow chili tea because it was not taken into account due to its tough and strong characteristics.

In addition, in order to remove the green odor of Hwangchil tree leaves, the process of soaking or roasting was carried out several times, which caused the loss of the active ingredients contained in the leaves of Hwangchil tree. In addition, there was a problem of poor economic feasibility due to the increase in labor input for several rounds of baking or roasting and the increase in the overall manufacturing process time.

[Prior Document 1] Korean Patent Publication No. 10-1627313 (May 30, 2016) [Prior Document 2] Korean Patent Publication No. 10-1196166 (October 24, 2012) [Prior Document 3] Korean Patent Publication No. 10-0835868 (May 30, 2008)

The present invention relates to bundled leaves of Hwangchil tree. We provide yellow chil tea using yellow chil tree and a manufacturing method thereof, which allows us to significantly improve the cost of the yellow chil manufacturing process by manufacturing even raw materials such as eggplants, which are difficult to keep in mind and cannot be manufactured into yellow chil tea, into yellow chil tea with excellent palatability. The purpose is to

In addition, the present invention manufactures tea by fermenting the collected leaves, stems, branches, etc. of the Hwangchil tree without steaming, curing, or roasting, so that the active ingredient of the Hwangchil tree raw material is lost, or the Hwangchil tree is lost due to the loss of the active ingredient. Another purpose is to provide Hwangchil tea using Hwangchil tree and a method for manufacturing the same, which can minimize the decrease in functionality of tea.

The Hwangchil tea using the Hwangchil tree of the present invention includes the steps of a) processing the Hwangchil tree and making it into dough; b) manufacturing Hwangchil wood into a molded product having a certain shape; c) drying the molded product to produce a dried product, wherein step a) includes a1) grinding the Hwangchil tree to produce a pulverized product; a2) Primary fermentation of crushed Hwangchil tree; a3) pounding the fermented Hwangchil tree into a paste; and between step a) and step b), adding a fermented grain fermentation broth to the kneaded Hwangchil tree and performing a secondary fermentation. ; further comprising: germinating the seeds of the sprouted grains; Inoculating sprouted grains with mushroom spawn and then culturing them; It is manufactured by including the step of freezing and drying the germinated grains in which the mushroom spawn has been cultured, and the mushroom spawn is characterized in that it is an enoki mushroom spawn.

Between step a1) and step a2), it is characterized in that it further includes the step of putting the crushed Hwangchil tree in a bag and then compressing it.

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In step a1), the pulverized material is pulverized by a roller pulverizer having a plurality of rollers.

The Hwangchil tree is characterized in that it is at least one material selected from the group consisting of leaves, branches, and stems of the Hwangchil tree.

In step b), the molded product is manufactured in any one of granule form, ring form, and circular block form compressed into a circle.

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In step c), the dried product is characterized in that it is manufactured by drying the molded product under conditions of 30 to 70° C. with a moisture content of less than 10% by weight.

The present invention relates to bundled leaves of Hwangchil tree. We provide a yellow chil tea using the yellow chil tree and a manufacturing method thereof that can significantly improve the cost of the manufacturing process by manufacturing even raw materials, such as eggplants, that cannot be manufactured into yellow chil tea due to difficulty in keeping them in mind, into yellow chil tea with excellent palatability. There is a possible effect.

In addition, the present invention does not process the collected leaves, stems, branches, etc. of the Hwangchil tree, but instead grinds them, ferments them, and produces tea, thereby preventing the loss of the active ingredients of the Hwangchil tree raw materials or the loss of the active ingredients. There is an effect of providing Hwangchil tea using Hwangchil tree and a method for manufacturing the same, which can minimize the reduction in the functionality of Hwangchil tea due to yellow chil tea.

Figure 1 shows Hwangchil tea using Hwangchil tree of the present invention and its manufacturing method.

In order to fully understand the present invention, it will be described with reference to preferred embodiments of the present invention. Embodiments of the present invention may be modified in various forms, and the scope of the present invention should not be construed as being limited to the embodiments described in detail below. This example is provided to more completely explain the present invention to those skilled in the art.

The Hwangchil tea using the Hwangchil tree of the present invention includes the steps of a) processing the Hwangchil tree and making it into dough; b) manufacturing Hwangchil wood into a molded product having a certain shape; c) drying the molded product to produce a dried product.

In the present invention, Hwangchil tree is at least one material selected from the group consisting of leaves, branches and stems of Hwangchil tree. More preferably, the leaves of Hwangchil tree are tea leaves (old leaves) harvested from November to early April. It is characterized in that it is manufactured using. Tea leaves (old leaves) harvested from November to early April have strong and tough properties, and the content of active ingredients can be improved by the increase in stress substances due to cold. In particular, the content of delta-cadinene, a light viscosity component, is significantly increased.

The Hwangchil tea of the present invention can be used as a raw material for Hwangchil tea by grinding and pulverizing not only the shoots of the Hwangchil tree, but also the old leaves (tea leaves harvested from November to early April), branches and stems, which are difficult to keep in mind due to their tough and tough characteristics. As a result, the utilization of raw materials is significantly improved, the production volume of the final yellow lacquer tea is increased, and the economic feasibility is also improved.

In addition, since there is no need to separately keep in mind or grind the tea leaves, it has the effect of shortening the yellow chili tea manufacturing process.

First, a) the step of processing the hwangchil tree and turning it into dough will be described. Step a) includes a1) grinding Hwangchil tree to produce pulverized material; a2) Primary fermentation of crushed Hwangchil tree; It is characterized in that it is manufactured including the step of pounding the fermented Hwangchil tree and making it into dough.

At this time, in step a1), the pulverized material is preferably configured to be pulverized by a roller crusher equipped with a plurality of rollers. More specifically, the roller crusher has a structure in which a plurality of rollers rotate in contact with each other, and irregularities are formed on the surface of the plurality of rollers to press the surface of the Hwangchil tree. When the plurality of rollers presses the Hwangchil tree, microcracks occur on the surface of the Hwangchil tree due to the instantaneous pressure, and oxidized substances leak out to the outside, resulting in more flavor production due to oxidation during fermentation of the Hwangchil tree leaves. It gets better. In addition, this serves to allow the components of yellow chil tea to be easily dissolved in water when drinking yellow chil tea. In addition, because the Hwangchil tree is pulverized at a high temperature by the instantaneous pressure of the plurality of rollers, it not only reduces the green odor of the Hwangchil tree, but also creates a soft taste and a highly desirable flavor. More preferably, the obtained pulverized Hwangchil tree can be re-introduced into the roller grinder and repeated 3 to 5 times, thereby further enhancing the fragrance and green smell of the finally obtained pulverized Hwangchil tree.

Fermentation of the pulverized Hwangchil tree in step a2) is allowed to ferment at 30 to 70°C for 28 to 72 hours.

When crushed Hwangchil wood is fermented, the off-flavor and taste of Hwangchil wood are reduced, and the deep flavor is enhanced, which has the effect of further increasing palatability.

Meanwhile, the fermentation can be performed by inoculating microbial strains, fermenting, or using juice from pulverized Hwangchil trees. The microbial strains include Cheongguk enteric bacteria and Hwanggok bacteria. Depending on the method, when fermentation is to be carried out by anaerobic microorganisms such as yeast, in order to allow the fermentation to proceed more smoothly, between step a1) and step a2), crushed Hwangchil wood is placed in a bag, It may further include the step of compressing it.

When crushed Hwangchil wood is placed in a bag and then pressed, some of the air remaining in the Hwangchil wood is removed, and internal humidity is properly maintained by the bag, so that fermentation can proceed more easily by anaerobic microorganisms. do.

Afterwards, it goes through step a3) of pounding the fermented Hwangchil tree and making it into dough. More specifically, when the fermented Hwangchil trees are pounded, the pounded Hwangchil trees are clumped together due to the moisture and hard viscous Delta-cadinene present in the fermented Hwangchil trees. In other words, physical wounds (pounding) expose the components of the Hwangchil tree that cause cohesion, causing the Hwangchil trees to stick together and knead, and the kneaded Hwangchil tree can be made into a certain shape and form. At this time, in order to crush the Hwangchil tree, it can be repeatedly put into a compression machine such as a rice cake molding machine as well as a mortar container capable of grinding, and most preferably, it can be repeatedly put into the roller grinder mentioned above 5 to 7 times. By doing so, it can be configured to obtain kneaded hwangchil wood having physical properties similar to flour.

On the other hand, between step a) and step b), it can be manufactured by further adding a fermented grain broth to the kneaded Hwangchil tree and performing secondary fermentation.

The purpose of secondary fermentation of the kneaded Hwangchil tree using the germinated grain fermentation broth is to increase the pharmacological activity of the active ingredients contained in the kneaded Hwangchil tree and further improve palatability. More specifically, by adding more germinated grain fermentation broth to the kneaded Hwangchil tree, the sensory properties such as savory taste, sweet taste, and soft taste of Hwangchil tea are improved, allowing users to drink Hwangchil tea without resistance. In the case of yellow chilli tea produced by adding fermented grain fermented broth, the pharmacological activity of the active ingredients was significantly higher than that of yellow chilli tea produced without adding it, which has the effect of increasing the added value of yellow chilli tea. Depending on the method, in the secondary fermentation, sugar sources such as sugar, oligosaccharides, honey, glucose, and fructose, which can serve as nutrients for the bamboo shoot fermentation broth and microorganisms, can be added to further enhance the pharmacological activity of the fermented product.

At this time, the germinated grain fermentation broth may be a supernatant taken after mixing germinated grains and purified water and fermenting at 30°C to 37°C for 3 to 6 hours. When the germinated grains are mixed with purified water and fermented for a certain period of time, the supernatant may contain enzymes produced by the germinated grains and reducing sugars generated by the enzymes. Reducing sugars contained in the supernatant are most produced at 30°C to 37°C, where enzyme activity is excellent, so it is preferable that germinated grains and purified water are fermented at 30°C to 37°C. At this time, if fermentation is performed at 30℃~37℃ for less than 3 hours, there is a risk that the production of reducing sugars will be minimal due to the low enzyme content in the supernatant, and if fermentation is performed for more than 6 hours, the production time of the fermented sprouted grain broth increases. It is uneconomical because it causes a decrease in productivity. Therefore, it is preferable to use the supernatant obtained after mixing germinated grains and purified water and fermenting at 30°C to 37°C for 3 to 6 hours for the germinated grain fermentation broth.

Additionally, the sprouted grain used in the sprouted grain fermentation broth can be manufactured by inoculating mushroom spawn into sprouted grain and drying the cultured product.

That is, the germinated grains used in the sprouted grain fermentation broth include the following steps: i) germinating grain seeds; ii) inoculating sprouted grains with mushroom spawn and culturing them; iii) Freezing the sprouted grains cultured with mushroom spawn and then drying them.

First, ii) inoculating sprouted grains with mushroom spawn and then culturing; in the case of this, it is effective in removing the green smell of the sprouted grain and providing a large amount of effective ingredients obtained by mushroom spawn. . The mushroom spawn may be a mushroom spawn selected from the group consisting of oyster mushrooms, reishi mushrooms, skirt mushrooms, oyster mushrooms, summer oyster mushrooms, shiitake mushrooms, and enoki mushrooms, and most preferably, it may be enoki mushroom spawn.

At this time, in the step i) germinating grain seeds, in the case of the grain seeds, a group consisting of coix, sorghum, millet, perilla, red beans, barley, brown rice, corn, mung beans, white beans, red beans, black beans, and kidney beans. It can be manufactured by germinating seeds of selected grains. More preferably, grain seeds can be soaked to contain moisture and then germinated to a size of 1.0 to 1.5 cm. In the process of sprouting grain seeds, the bonds that bind each enzyme are cut, allowing the grain to function as an enzyme. Here, the stronger the enzymatic power of the sprouted grains, the more reducing sugars are formed, and the enzymatic power of the sprouted grains varies depending on the size of the sprouted sprouts. Since the size of the sprout that determines the most optimal sugar content is about 1.0 to 1.5 cm, in step i) germinating the grain seed of the present invention, the grain seed is immersed to contain the sluice, and then grown to a size of 1.0 to 1.5 cm. It is desirable to germinate with .

Similarly, in the step of iii) freezing and then drying the sprouted grains cultured with the mushroom spawn; in the step of freezing and then drying the sprouted grains prior to drying the sprouted grains cultured with the mushroom spawn, the enzyme power is reduced. It is further improved. In other words, the amount of reducing sugar produced can be increased. More preferably, the sprouted grains are frozen until the moisture content of the sprouted grains reaches 5 to 10%, and then dried with cold air or sunlight at 60°C or lower to improve drying efficiency and the effectiveness of the active ingredients in the sprouted grains. Losses can be prevented. That is, if the moisture content of the sprouted grain is less than 5%, the sugar content may decrease, and if the moisture content is more than 10%, the drying efficiency of the sprouted grain may decrease, so it should be appropriately maintained within the above range. In addition, cold air drying or sunlight drying below 60°C has the effect of significantly reducing the loss of active ingredients in germinated grains.

Below, step b) will be explained. In the case of kneaded Hwangchil trees or fermented products obtained by secondary fermentation of the kneaded Hwangchil trees, they are entangled with each other due to moisture, so they can be made into a certain shape and shape. In other words, moldings can be made. At this time, the molded product is characterized in that it is manufactured in any one of granule form, ring form, and circular block form compressed into a circle.

In the case of the granule form, the kneaded Hwangchil tree or the fermented product of the kneaded Hwangchil tree is extracted with a granulator. The granule form is not particularly limited, but the diameter may be 0.5 to 5.0 mm, and is preferably It may be manufactured in the form of granules with a diameter of 1.0 to 3.0 mm, more preferably 1.2 to 2.0 mm in diameter.

When molded into a granular form under the above conditions, when brewed into tea, the active ingredients of the Hwangchil tree can be consistently eluted from the granular molded product, which has the effect of providing a very deep and rich taste.

However, if the diameter is less than 0.5 mm, the shape of the granules is too small and easy to be powdered, and if it is more than 5.0 mm, the size is too large, making it difficult to use the granules for various purposes, and the dissolution power may be reduced, so the diameter is 0.5 to 5.0 mm. It is appropriate to manufacture it in the form of granules having a diameter of mm.

When the granular molded product undergoes a drying step, it can be referred to as granular tea, and is suitable for being packaged in a tea bag. More specifically, in the case of conventional general Hwangchil tea, it is very difficult to package a certain amount due to the cohesiveness of the Hwangchil itself, but granular tea allows fixed quantity packaging and certain amount packaging due to the fluidity of the granule particles, making it suitable for small packaging.

In addition, the granular tea is packaged in tea bags, etc., so it is most suitable when the user wants to use it by mixing it in water. When drinking conventional yellow chilli tea packaged in tea bags by steeping it in water, the taste of the yellow chilli tea is light at first, but after a certain period of time, the taste becomes too strong, so there is a problem that it cannot satisfy the palatability. In other words, there was a problem with yellow chilli tea not having a consistent taste.

However, in the case of granular tea, even if it is not hot water, it forms granules within the tea bag when it comes in contact with moisture and is then recycled several times. Therefore, if the user wants to drink it by mixing it in water, the user will be able to drink it within seconds. You can drink the best taste and maintain the best taste even after a certain period of time.

Similarly, when the molded product is molded into a ring shape, it can be molded into a ring with a size of 2 to 6 mm by using a ventilation machine. At this time, if the ring size is smaller than 2mm, the formability of forming the ring into a round shape is poor, and if it is larger than 6mm, it takes a long time to brew the tea components located in the center when brewing ring-shaped tea, so 2 to 6mm is appropriate. .

On the other hand, when the molding is molded in the form of a circular block compressed into a circle, it is desirable to have a thickness of 1 to 2.5 cm and a diameter of 3 to 4 cm, so that when brewed as tea, it can provide a very deep and rich taste. . More preferably, production efficiency can be increased by allowing the plate to be molded using a plate having the diameter and thickness mentioned above. In addition, this has the effect of improving convenience in manufacturing since there is no need to set different times and conditions in the drying step.

In addition, in the subsequent step of drying the molded product to manufacture a dried product, a hole is drilled in the middle of the circular block-shaped molded product to prevent only the surface of the molded product from drying out and to reduce the drying time of the molded product. It is desirable to manufacture it so that the surface area is expanded.

In step c), the dried product is characterized in that it is manufactured by drying the molded product under conditions of 30 to 70° C. with a moisture content of less than 10% by weight.

If the drying temperature of the dried product exceeds 70°C, the drying time may be shortened, but the moisture in the molded product evaporates rapidly due to the excessively high temperature, which may cause cracks in the molded product or break its shape to maintain its original shape. There is a problem that does not exist. Even when dried with a moisture content of less than 10% by weight, there is a problem in that the cohesion of the dried product is significantly reduced, causing swelling in its original form. On the other hand, if the drying temperature is less than 30℃, there is a problem that the drying time is excessively long, and there is a problem that the unique off-flavor of yellow chili may remain.

Depending on the method, the Hwangchil tea using the Hwangchil tree of the present invention may further include the step of maturing the dried product that has passed step c) at a temperature of 20 to 90° C. in order to further enhance the flavor of the Hwangchil tea.

By going through the above ripening step, the off-flavor and taste of the Hwangchil tree are further reduced, the taste of the Hwangchil tea is deepened, and consumers can easily drink it, which has the effect of significantly improving preference.

In addition, the present invention provides Hwangchil tea using Hwangchil tree, which is produced by any of the methods described above.

Hereinafter, the present invention will be described in detail by examples. However, the following examples only illustrate the present invention, and the content of the present invention is not limited to the following examples.

Hereinafter, the present invention will be described in detail by examples. However, the following examples only illustrate the present invention, and the content of the present invention is not limited to the following examples.

■ Example. Manufacturing of Hwangchil Tea using Hwangchil Tree

Hwangchil tea using the present inventor, Hwangchil tree, was prepared as in Examples 1 to 6 below. In addition, Hwangchil tea using Hwangchil tree prepared through a conventional process was prepared as in Comparative Example 1. The germinated grain fermentation broth used in some examples is a supernatant taken after mixing germinated grains and purified water and fermenting at 30°C to 37°C for 1 to 4 hours. In the case of sprouted grains, brown rice, oats, and corn After mixing the grain seeds of red bean and black bean equally, the seeds of the grains are germinated, the germinated grains are inoculated with mushroom spawn, cultured, and the germinated grains cultured with mushroom spawn are frozen and then dried. What was used was used.

<Examples 1 to 3> Manufacture of Hwangchil tea using Hwangchil tree without going through the roasting process

Example 1 Example 2 Example 3 a) Pulverized Hwangchil tree was prepared by repeatedly adding 100 parts by weight of Hwangchil tree leaves to a roller grinder three times and grinding them. Afterwards, the crushed Hwangchil wood was placed in a bag and pressed, and then aged and fermented at 45°C for 48 hours using yeast. The fermented Hwangchil tree was repeatedly pounded seven times and made into dough. b) The kneaded Hwangchil tree was put into a granulator and manufactured into granular moldings with a diameter of 1.2 to 2.0 mm. The kneaded Hwangchil tree was put into a ventilation machine and made into a ring-shaped molding with a size of 2 to 6 mm. The kneaded Hwangchil tree was placed in a plate with a thickness of 1.5 cm and a diameter of 3.5 cm, and a molded product in the form of a circular block was manufactured. c) The molded product was dried at 45°C and dried to a moisture content of less than 10% by weight to prepare a dried product.

<Examples 4 to 6> Preparation of Hwangchil tea using Hwangchil tree, which was secondarily fermented with fermented germinated grains without undergoing a roasting process.

Example 1 Example 2 Example 3 a) Pulverized Hwangchil tree was prepared by repeatedly adding 100 parts by weight of Hwangchil tree leaves to a roller grinder three times and grinding them. Afterwards, the crushed Hwangchil wood was aged and fermented at 45°C for 48 hours using yeast. The fermented Hwangchil tree was repeatedly pounded seven times and made into dough. fermentation The kneaded Hwangchil tree was fermented at 40°C for 24 hours to prepare a fermented product, and 5 parts by weight of germinated grain fermentation broth was added to 100 parts by weight of the kneaded Hwangchil tree for fermentation. b) The kneaded Hwangchil tree was put into a granulator and manufactured into granular moldings with a diameter of 1.2 to 2.0 mm. The kneaded Hwangchil tree was put into a ventilation machine and made into a ring-shaped molding with a size of 2 to 6 mm. The kneaded Hwangchil tree was placed in a plate with a thickness of 1.5 cm and a diameter of 3.5 cm, and a molded product in the form of a circular block was manufactured. c) The molded product was dried at 45°C and dried to a moisture content of less than 10% by weight to prepare a dried product.

<Comparative Example 1> Hwangchil leaves were roasted at high temperature to produce Hwangchil tea. (Refer to Korean Patent Publication No. 10-1799288 “Method of producing Hwangchil tea and Hwangchil tea according to the method”)

■ Test example 2. Comparison of ingredient contents of Hwangchil tea

The phenolic compound and flavonoid content of the sample (yellow chive tea) prepared by the method of Examples 1 to 6 and Comparative Example 1 was measured. The measurement was conducted by requesting the Functional Food Research Institute.

sample Total phenolic compound content (mg/g) Total flavonoid content (mg/g) Example 1 20.5 15.4 Example 2 17.5 13.2 Example 3 14.5 11.5 Example 4 45.1 32.4 Example 5 30.2 23.1 Example 6 29.5 21.5 Comparative Example 1 2.5 0.8

As can be seen in Table 3, it was confirmed that Examples 1 to 6, the yellow chili tea of the present invention, contained a large amount of phenolic compounds and flavonoids compared to Comparative Example 1. ■ Test example 3. Comparison of functionality of yellow chili tea

1 ) Measurement of DPPH scavenging ability

The samples prepared in Examples 1 to 6 and Comparative Example 1 were diluted with methanol (or DMSO) solvent, and 900 μl of DPPH solution (100 uM) was mixed with 100 μl of each sample and stirred. This mixed sample was reacted in the dark for 30 minutes and then the absorbance was measured at 517 nm. The hydrogen electron donating ability was averaged by repeating each experiment three times, and then the degree of decrease in absorbance relative to the control group was calculated using the following equation.

X = (A-B)/A x 100

X: Antioxidant activity against DPPH radical scavenging ability (%)

A: Absorbance of DPPH solution without sample added

B: Absorbance of the sample reacted with DPPH in the reaction solution

The results of the DPPH radical scavenging ability of the yellow chili tea prepared by the methods of Examples 1 to 6, Comparative Example 1, and Comparative Example 1 are shown in Table 4 below.

sample DPPH radical scavenging ability (%) Example 1 58.1±2.1 Example 2 52.2±1.3 Example 3 50.3±1.8 Example 4 72.5±2.5 Example 5 62.6±2.3 Example 6 60.3±2.1 Comparative Example 1 30.3±1.1

As can be seen in Table 6, it was confirmed that Examples 1 to 6, the yellow chili tea of the present invention, had superior DPPH radical scavenging ability compared to Comparative Example 1. 2) Measurement of nitrite scavenging ability

Measurement of nitrite scavenging ability was performed using 20 μl of 1mM NaNO2, 40 μl of sample extract, and 0.1N HCl (pH 1.2) or 0.2M citrate buffer (pH4.2) or 0.2M citrate buffer (pH 6.0). The volume was adjusted to 200 μl using 140 μl. This reaction solution was reacted in a constant temperature water bath at 37°C for 1 hour, then 1,000 ㎕ of 2% acetic acid, Griess reagent (1% sulfanilic acid prepared with 30% acetic acid, and 1% naphthylamine ( naphthylamine) mixed in a 1:1 ratio (prepared immediately before use), add 80 ㎕, mix well, react for 15 minutes at room temperature blocked from light, measure absorbance at 550 nm, and determine nitrite scavenging ability using the formula below was obtained.

N(%) = [1-(X-Z)/Y]×100

N: Nitrite scavenging ability

X: Absorbance 1 hour after sample addition to 1mM NaNO2

Y: 1mM NaNO2 absorbance

Z: control absorbance

The results of the nitrite scavenging ability of the yellow chili tea prepared by the methods of Examples 1 to 6 and Comparative Example 1 are shown in Table 5 below.

sample Nitrite scavenging ability (%) Example 1 45.1±1.2 Example 2 43.2±1.8 Example 3 40.1±2.6 Example 4 62.3±1.2 Example 5 55.1±2.0 Example 6 53.5±2.9 Comparative Example 1 29.3±1.1

As can be seen in Table 5, it was confirmed that Examples 1 to 6, the yellow chive tea of the present invention, had superior nitrite scavenging ability compared to Comparative Example 1.

■ Test example 3. Sensory evaluation of yellow chili tea

Sensory evaluation was conducted on 30 men and women who were informed of the purpose. The evaluation items include aroma (degree of reduction of the unique odor of yellow chives), taste (degree of reduction of bitterness of yellow chives), and overall preference using a 5-point scale (5 points: very excellent, 4 points: excellent, 3 points: average, 2 points: Bad, 1 point: very bad).

Sensory evaluation of yellow chili tea prepared by the method of Examples 1 to 6 and Comparative Example 1 was conducted, and the results are shown in Table 6 below.

division color taste incense Comprehensive preference Example 1 4.1 4.2 4.3 4.2 Example 2 4.0 4.1 4.2 4.1 Example 3 4.0 4.1 4.3 4.1 Example 4 4.5 4.6 4.8 4.6 Example 5 4.3 4.5 4.7 4.5 Example 6 4.2 4.5 4.6 4.4 Comparative Example 1 3.4 3.6 3.9 3.6

According to the experiment shown in Table 8, it can be seen that the color, taste, aroma, and overall preference of Examples 1 to 6, which are yellow chili teas of the present invention, were dramatically improved compared to Comparative Example 1.

Claims (10)

a) Processing the Hwangchil tree and turning it into dough;
b) manufacturing Hwangchil wood into a molded product having a certain shape;
c) drying the molded product to produce a dried product,
Step a) includes a1) grinding Hwangchil tree to produce pulverized material; a2) Primary fermentation of crushed Hwangchil tree; a3) pounding the fermented Hwangchil tree and making it into dough;
Between step a) and step b), adding additional germinated grain fermentation broth to the kneaded Hwangchil tree and performing secondary fermentation,
The germinated grains include germinating grain seeds; Inoculating sprouted grains with mushroom spawn and culturing them; It is manufactured including the step of freezing the sprouted grains cultured with mushroom spawn and then drying them,
A method of producing Hwangchil tea using Hwangchil tree, characterized in that the mushroom spawn is enoki mushroom spawn. delete According to clause 1,
Between step a1) and step a2)
A method of manufacturing Hwangchil tea using Hwangchil wood, further comprising the step of putting crushed Hwangchil wood into a bag and pressing it. According to clause 1,
In step a1), the ground product is ground and pulverized by a roller grinder equipped with a plurality of rollers. According to clause 1,
Hwangchil tea manufacturing method using Hwangchil tree, characterized in that the Hwangchil tree is at least one material selected from the group consisting of leaves, branches and stems of Hwangchil tree. delete delete According to clause 1,
In step b), the molded product is manufactured in any one of the form of granules, rings, and circular blocks compressed into a circle. A method of producing Hwangchil tea using Hwangchil trees. According to clause 1,
In step c), the dried product is manufactured by drying the molded product under conditions of 30 to 70 ° C, but with a moisture content of less than 10% by weight. A method of producing Hwangchil tea using Hwangchil tree. Hwangchil tea using the Hwangchil tree produced by the production method according to any one of Claims 1, 3 to 5, and 8 to 9.