KR102650542B1 - Method for producing fermented Camellia tea using Camellia - Google Patents

Abstract

The present invention relates to a method for producing fermented camellia tea, which includes the step of mixing pretreated red beans, pumpkin, fermented camellia leaves, and camellia flowers, and to the fermented camellia tea produced by the method.

Description

Method for producing fermented Camellia tea using Camellia}

The present invention provides a method for producing fermented camellia tea, comprising the step of roasting a tea mixture of roasted red beans, roasted pumpkin, fermented camellia leaves, and dried camellia flowers, and a fermented camellia tea produced by the method. It's about.

Camellia ( Camellia japonica ) is an evergreen tree belonging to the Tea tree family. The bark is gray-white, the leaves are oval-shaped, and the thick and tough fibers of 5-12 cm in length, 3-7 cm in width and 0.40-0.50 mm are not edible and have a dark surface. It is glossy green and the back side is light green. The flowers bloom from November to March of the following year and are broadly bell-shaped and about 5 cm in diameter.

The crude protein, crude fat, and ascorbic acid contents of camellia leaves decreased as the collection period became later, and the ash and crude fiber contents tended to increase as the collection period became later. There are three types of free sugars: fructose, glucose, and sucrose, and the total free sugar content increases as the harvesting period becomes later. Organic acids include citric acid, tartaric acid, succinic acid, and acetic acid, and the later the harvesting period, the greater the total content. The main free amino acids in camellia leaves were aspartic acid, glutamic acid, and histidine, and the later the harvest period, the lower the total free amino acid content. The main amino acid in camellia leaves is histidine (basic amino acid) and alanine, and as the collection period is delayed, the content of amino acids decreases, and the ratio of essential amino acids to total amino acids increases.

The minerals contained in camellia leaves include P, Ca, K, Na, and Fe, and the content increases as the collection period is delayed. The chlorophyll content and total polyphenol of camellia leaves increase. The hydroxyl group content increases as the harvesting period is delayed.

The ingredients of the camellia flower are effective for nourishment, tonicity, relieving constipation, and beauty, and the pollen of the camellia flower contains 35% protein, 22 types of essential amino acids, 12 types of vitamins, and 16 types of minerals. I'm doing it.

Korean Patent No. 1136053 discloses a method for producing camellia flower tea, and Korean Patent No. 0913812 discloses a method for producing camellia tea bags and liquid tea. However, the method for producing fermented camellia tea using camellia of the present invention and is different.

The present invention was derived in response to the above-mentioned needs, and the purpose of the present invention is to produce camellia tea with improved preference, by optimizing manufacturing conditions such as selection of auxiliary materials, pretreatment, and mixing ratio, and fermented camellia with improved flavor and taste. The goal is to provide a tea manufacturing method.

In order to solve the above problem, the present invention includes the steps of (1) adding water to camellia leaves, sterilizing them, inoculating the sterilized camellia leaves with sterilized water, and fermenting them to produce a fermented camellia leaf product; (2) drying camellia flowers; (3) spraying the fermented camellia leaves prepared in step (1) onto camellia leaves and then drying them; (4) crushing the dried camellia leaves of step (3) above and then roasting them; (5) fermenting the roasted camellia leaves of step (4) with the fermented camellia leaves prepared in step (1) and the fermented camellia leaves and drying them to produce fermented camellia leaves; (6) drying the red beans and then roasting them; (7) Spraying the fermented camellia leaf product prepared in step (1) above onto chopped pumpkin, then drying and roasting; and (8) a tea mixture containing the roasted red beans from step (6), the roasted pumpkin from step (7), the fermented camellia leaves prepared from step (5), and the dried camellia flowers from step (2). A method for producing fermented camellia tea is provided, which includes the step of roasting.

Additionally, the present invention provides fermented camellia tea prepared by the above method.

The camellia tea produced by the method of the present invention is made by mixing pre-treated red beans and pumpkin in an appropriate amount to promote consumption by improving the taste and aroma of camellia tea, which is less popular in the past, so that the taste and aroma of the ingredients are well harmonized, and it is savory and mild. Fermented camellia tea with improved taste and flavor can be provided.

In order to achieve the purpose of the present invention, the present invention

(1) adding water to camellia leaves, sterilizing them, inoculating the sterilized camellia leaves with sterilized water, and fermenting them to produce a camellia leaf fermentation product;

(2) drying camellia flowers;

(3) spraying the fermented camellia leaves prepared in step (1) onto camellia leaves and then drying them;

(4) crushing the dried camellia leaves of step (3) above and then roasting them;

(5) fermenting the roasted camellia leaves of step (4) with the fermented camellia leaves prepared in step (1) and the fermented camellia leaves and drying them to produce fermented camellia leaves;

(6) drying the red beans and then roasting them;

(7) Spraying the fermented camellia leaf product prepared in step (1) onto the chopped pumpkin, then drying and roasting; and

(8) Roasting a tea mixture of the roasted red beans in step (6), the roasted pumpkin in step (7), the fermented camellia leaves prepared in step (5), and the dried camellia flowers in step (2). A method for producing fermented camellia tea is provided, which includes the steps of:

In the method for producing fermented camellia tea of the present invention, the fermented camellia leaf product of step (1) is preferably sterilized after adding 18 to 22 times (v/w) of water compared to the weight of the camellia leaf to the camellia leaf, It can be prepared by inoculating the sterilized water of the sterilized camellia leaves with Aspergillus chinensis and fermenting at 28-32°C for 66-78 hours. More preferably, 20 times (v/w) of water compared to the weight of the camellia leaves is added to the camellia leaves. After addition, it can be prepared by sterilizing it, inoculating the sterilized camellia leaf sterilized water with Hwangguk bacteria, and fermenting at 30°C for 72 hours. The fermented camellia leaf product prepared under the above conditions could be produced as a fermented product suitable for pretreatment of camellia leaf and pumpkin with excellent flavor.

In addition, in the method for producing fermented camellia tea of the present invention, the drying in step (2) is preferably performed by drying the camellia flowers at 60 to 70°C for 5 to 7 hours, and more preferably, the camellia flowers are dried at 65°C. Can be dried for 6 hours. Drying under the above conditions allowed the camellia flowers to be dried with minimal color change.

In addition, in the method for producing fermented camellia tea of the present invention, step (3) preferably involves spraying the fermented camellia leaf on the camellia leaf and then drying it at 60-70°C for 5-7 hours, more preferably In other words, camellia leaves can be sprayed with camellia leaf fermentation and then dried at 65°C for 6 hours. Drying the camellia leaves under the above conditions improved the deep and soft taste, making it possible to pre-treat them under conditions suitable for tea production.

In addition, in the method for producing fermented camellia tea of the present invention, step (4) is preferably performed by crushing dried camellia leaves and roasting at 75 to 85 ° C. for 10 to 20 minutes, more preferably dried camellia leaves. After crushing the leaves, they can be roasted at 80℃ for 15 minutes. By roasting under the above conditions, the flavor of camellia leaves could be further improved.

In addition, in the method for producing fermented camellia tea of the present invention, the fermented camellia leaves in step (5) are preferably prepared by mixing roasted camellia leaves with camellia leaf fermentation product and aspergillus aspergillus and fermenting at 27 to 33° C. for 20 to 28 hours. It can be produced by fermenting and drying at 30-40℃ for 44-52 hours. More preferably, roasted camellia leaves are mixed with camellia leaf fermentation and Hwanggeogi bacteria, fermented at 30℃ for 24 hours, and dried at 35℃. It can be prepared by drying for 48 hours. By producing fermented camellia leaves under the above conditions, it was possible to produce fermented camellia leaves with improved deep and soft taste and aroma.

In addition, in the method for producing fermented camellia tea of the present invention, step (6) preferably involves drying the red beans at 40-50°C for 10-14 hours and then roasting them at 170-190°C for 15-25 minutes. , More preferably, the red beans can be dried at 45°C for 12 hours and then roasted at 180°C for 20 minutes. Drying and then roasting the red beans under the above conditions improved the savory flavor, making it possible to pretreat them to a state suitable for tea production.

In addition, in the method for producing fermented camellia tea of the present invention, step (7) is preferably performed by spraying the fermented camellia leaf product on chopped pumpkin, drying it at 55-65°C for 16-20 hours, and heating at 180-220°C. It can be roasted for 10 to 20 minutes, and more preferably, the fermented camellia leaf product can be sprayed on the shredded pumpkin, dried at 60°C for 18 hours, and roasted at 200°C for 15 minutes. By pretreating pumpkin under the above conditions, it was possible to produce pumpkin with a subtle, savory flavor and a clean taste.

In addition, in the method for producing fermented camellia tea of the present invention, step (8) preferably includes 58 to 62% by weight of roasted red beans, 28 to 32% by weight of roasted pumpkin, and fermented camellia leaves, based on the total weight of the tea mixture. A tea mixture of 8 to 10% by weight and 0.5 to 1.5% by weight of dried camellia flowers can be roasted at 180 to 220°C for 4 to 6 minutes, and more preferably, 60 weight of roasted red beans based on the total weight of the tea mixture. A tea mixture of 30% by weight of roasted pumpkin, 9% by weight of fermented camellia leaves, and 1% by weight of dried camellia flowers can be roasted at 200°C for 5 minutes. By mixing and roasting under the above conditions, the taste and flavor of red beans, pumpkin, camellia leaves, and camellia flowers were well combined, making it possible to produce tea that suited the tastes of consumers.

The method for producing fermented camellia tea of the present invention is more specifically,

(1) Add 18 to 22 times (v/w) of water compared to the weight of the camellia leaf to the camellia leaf and sterilize it. Inoculate the sterilized water of the sterilized camellia leaf with Aspergillus aureus and incubate at 28 to 32°C for 66 to 78 hours. Producing a fermented camellia leaf product by fermentation;

(2) drying camellia flowers at 60-70°C for 5-7 hours;

(3) Spraying the fermented camellia leaves prepared in step (1) onto camellia leaves and then drying them at 60-70°C for 5-7 hours;

(4) crushing the dried camellia leaves of step (3) above and roasting them at 75 to 85°C for 10 to 20 minutes;

(5) Mix the roasted camellia leaves from step (4) with the fermented camellia leaves prepared from step (1) and the yeast and ferment them at 27 to 33°C for 20 to 28 hours, then ferment at 30 to 40°C for 44 hours. Preparing fermented camellia leaves by drying for ~52 hours;

(6) drying the red beans at 40-50°C for 10-14 hours and then roasting them at 170-190°C for 15-25 minutes;

(7) Spraying the fermented camellia leaf product prepared in step (1) onto the chopped pumpkin, drying it at 55-65°C for 16-20 hours, and roasting it at 180-220°C for 10-20 minutes; and

(8) Based on the total weight of the tea mixture, 58 to 62% by weight of the roasted red beans in step (6), 28 to 32% by weight of the roasted pumpkin in step (7), and the fermented camellia prepared in step (5). It may include roasting a tea mixture of 8 to 10% by weight of leaves and 0.5 to 1.5% by weight of dried camellia flowers from step (2) at 180 to 220°C for 4 to 6 minutes,

More specifically

(1) Add 20 times (v/w) water compared to the weight of the camellia leaf to the camellia leaf and sterilize it. Inoculate the sterilized water of the sterilized camellia leaf with yellow aureus bacteria and ferment at 30°C for 72 hours to produce a fermented camellia leaf product. manufacturing a;

(2) drying the camellia flowers at 65°C for 6 hours;

(3) spraying the fermented camellia leaves prepared in step (1) onto camellia leaves and then drying them at 65°C for 6 hours;

(4) crushing the dried camellia leaves of step (3) above and roasting them at 80°C for 15 minutes;

(5) Mix the roasted camellia leaves in step (4) with the fermented camellia leaves prepared in step (1) and the yeast and ferment them at 30°C for 24 hours, then dry at 35°C for 48 hours to produce fermented camellia. Preparing leaves;

(6) drying the red beans at 45°C for 12 hours and then roasting them at 180°C for 20 minutes;

(7) Spraying the fermented camellia leaf product prepared in step (1) onto the chopped pumpkin, drying it at 60°C for 18 hours, and roasting it at 200°C for 15 minutes; and

(8) Based on the total weight of the tea mixture, 60% by weight of the roasted red beans in step (6), 30% by weight of the roasted pumpkin in step (7), and 9% by weight of the fermented camellia leaves prepared in step (5). And it may include roasting the tea mixture mixed with 1% by weight of dried camellia flowers in step (2) at 200°C for 5 minutes.

The present invention also provides fermented camellia tea prepared by the above method.

Hereinafter, the present invention will be described in detail with reference to preparation examples and examples. However, the following preparation examples and examples are merely illustrative of the present invention, and the content of the present invention is not limited to the following preparation examples and examples.

Preparation Example 1. Fermented camellia tea

(1) After adding 20 times (v/w) of purified water compared to the weight of the camellia leaves to the collected camellia leaves, sterilizing them at 121°C for 15 minutes and cooling them to room temperature, add 1% (w) of H. chinensis to the cooled camellia leaf sterilization water. /w) Fermented camellia leaf was prepared by inoculating and fermenting at 30°C for 72 hours.

(2) The collected camellia flowers were dried at 65°C for 6 hours.

(3) The camellia leaf fermentation product prepared in step (1) above was evenly sprayed on the collected camellia leaves at a ratio of 9:1 (w:v) and then dried at 65°C for 6 hours.

(4) The dried camellia leaves from step (3) above were finely crushed and roasted at 80°C for 15 minutes.

(5) Mix 10% (v/w) of the fermented camellia leaf prepared in step (1) and 1% (w/w) of the fermented camellia leaf prepared in step (1) and 1% (w/w) of the fermented camellia leaf compared to the camellia leaf in the roasted camellia leaf in step (4) and cool at 30°C. Fermented camellia leaves were prepared by fermenting for 24 hours and drying at 35°C for 48 hours.

(6) The washed red beans were dried at 45°C for 12 hours, then placed in a roaster and roasted at 180°C for 20 minutes.

(7) Cut the old pumpkin into pieces (1 cm x 1 cm), spray the fermented camellia leaf product prepared in step (1) evenly at a ratio of 9:1 (w:v), and dry at 60°C for 18 hours. It was put into a roaster and roasted at 200°C for 15 minutes.

(8) Based on the total weight of the tea mixture, 60% by weight of the roasted red beans in step (6), 30% by weight of the roasted pumpkin in step (7), and 9% by weight of the fermented camellia leaves prepared in step (5). and 1% by weight of dried camellia flowers from step (2) above, and the tea mixture was roasted at 200°C for 5 minutes and then sealed in a tea bag wrapper.

Comparative Example 1. Fermented camellia tea

(1) The collected camellia flowers were dried at 65°C for 6 hours.

(2) The collected camellia leaves were dried at 65°C for 6 hours.

(3) The dried camellia leaves from step (2) above were finely crushed and roasted at 80°C for 15 minutes.

(4) Mix the roasted camellia leaves in step (3) above with 1% (w/w) of S. aureus bacteria relative to the camellia leaves, ferment at 30°C for 24 hours, and dry at 35°C for 48 hours to produce fermented camellia leaves. did.

(5) The washed red beans were dried at 45°C for 12 hours, then placed in a roaster and roasted at 180°C for 20 minutes.

(6) Old pumpkin was cut into pieces (1 cm x 1 cm), dried at 60°C for 18 hours, placed in a roaster, and roasted at 200°C for 15 minutes.

(7) Based on the total weight of the tea mixture, 60% by weight of the roasted red beans in step (5), 30% by weight of the roasted pumpkin in step (6), and 9% by weight of the fermented camellia leaves prepared in step (4). The tea mixture containing 1% by weight of the dried camellia flowers from step (1) above was roasted at 200°C for 5 minutes and then sealed in a tea bag wrapper.

Comparative Example 2. Fermented camellia tea

(1) Camellia leaf extract was prepared by adding 20 times (v/w) of purified water compared to the weight of the camellia leaf to the collected camellia leaves, boiling at 100°C for 20 minutes, and then filtering.

(2) Fermented camellia tea was prepared in the same manner as steps (2) to (8) of Preparation Example 1 using the camellia leaf extract prepared in step (1) above.

Comparative Example 3. Fermented camellia tea

(1) After adding 20 times (v/w) water compared to the weight of the camellia leaves to the collected camellia leaves, sterilizing them at 121°C for 15 minutes and cooling them to room temperature, add 1% (w) of H. chinensis to the cooled camellia leaf sterilization water. /w) Fermented camellia leaf was prepared by inoculating and fermenting at 30°C for 24 hours.

(2) The collected camellia flowers were dried at 50°C for 6 hours.

(3) The fermented camellia leaves prepared in step (1) above were evenly sprayed on the collected camellia leaves at a ratio of 9:1 (w:v) and then dried at 80°C for 6 hours.

(4) The dried camellia leaves from step (3) above were finely crushed and roasted at 120°C for 5 minutes.

(5) Mix 10% (v/w) of the fermented camellia leaf prepared in step (1) and 1% (w/w) of the fermented camellia leaf prepared in step (1) and 1% (w/w) of the fermented camellia leaf compared to the camellia leaf in the roasted camellia leaf in step (4) and cool at 30°C. Fermented camellia leaves were prepared by fermenting for 72 hours and drying at 50°C for 24 hours.

(6) The washed red beans were dried at 65°C for 6 hours, then placed in a roaster and roasted at 140°C for 1 hour.

(7) Cut the old pumpkin into pieces (1 cm x 1 cm), spray the fermented camellia leaf product prepared in step (1) evenly at a ratio of 9:1 (w:v), and dry at 45°C for 36 hours. It was put into a roaster and roasted at 160°C for 5 minutes.

(8) Based on the total weight of the tea mixture, 40% by weight of the roasted red beans in step (6), 50% by weight of the roasted pumpkin in step (7), and 5% by weight of the fermented camellia leaves prepared in step (5). and 5% by weight of dried camellia flowers from step (2) above were roasted at 140°C for 10 minutes and then sealed in a tea bag wrapper.

Example 1. DPPH radical scavenging activity of fermented camellia tea

To determine the antioxidant activity of fermented camellia tea, the antioxidant activity was measured using hydrogen electron donation ability. The sample from which fermented camellia tea was extracted was diluted with distilled water, 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 was calculated using the following equation.

Antioxidant activity (%) for DPPH radical scavenging ability = (A-B)/A ×100

A: Absorbance of DPPH solution without sample addition

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

DPPH radical scavenging ability of fermented camellia tea sample DPPH radical scavenging ability (%) Manufacturing Example 1 52.6±2.4 Comparative Example 1 39.7±2.8 Comparative Example 2 46.8±3.5 Comparative Example 3 42.9±2.0

The results of comparing the DPPH radical scavenging ability of fermented camellia tea are shown in Table 1 above. As a result, the fermented camellia tea of Preparation Example 1 showed the highest activity, and among the comparative examples, Comparative Example 1 showed the lowest activity.

Example 2. Sensory test of fermented camellia tea

The fermented camellia tea prepared by the method of Preparation Example 1 and the fermented camellia tea of Comparative Examples 1 to 3 were made to be consumed and a sensory test was performed after brewing the tea in hot water. The sensory test was conducted on 50 trained sensory testers, and a 5-point preference scale was used to classify preference, with 1 point being very bad, 2 points being bad, 3 being average, 4 being good, and 5 being very good. did.

Sensory test of fermented camellia tea division incense taste overall preference Manufacturing example 1 4.5 4.6 4.4 Comparative Example 1 3.2 3.4 3.3 Comparative Example 2 3.9 3.8 3.8 Comparative Example 3 3.6 3.7 3.6

As a result, the fermented camellia tea of Preparation Example 1 showed higher scores in all items compared to the fermented camellia tea of the comparative examples. Therefore, it was confirmed that producing fermented camellia tea using the method of Preparation Example 1 can improve not only quality but also preference.

Claims (5)

(1) adding water to camellia leaves, sterilizing them, inoculating the sterilized camellia leaves with sterilized water, and fermenting them to produce a camellia leaf fermentation product;
(2) drying camellia flowers;
(3) spraying the fermented camellia leaves prepared in step (1) onto camellia leaves and then drying them;
(4) crushing the dried camellia leaves of step (3) above and then roasting them;
(5) fermenting the roasted camellia leaves of step (4) with the fermented camellia leaves prepared in step (1) and the fermented camellia leaves and drying them to produce fermented camellia leaves;
(6) drying the red beans and then roasting them;
(7) Spraying the fermented camellia leaf product prepared in step (1) onto the chopped pumpkin, then drying and roasting; and
(8) Roasting a tea mixture of the roasted red beans in step (6), the roasted pumpkin in step (7), the fermented camellia leaves prepared in step (5), and the dried camellia flowers in step (2). A method for producing fermented camellia tea, characterized in that it includes the steps of: The method of claim 1, wherein the tea mixture in step (8) is 58 to 62% by weight of roasted red beans, 28 to 32% by weight of roasted pumpkin, 8 to 10% by weight of fermented camellia leaves, and dried tea mixture, based on the total weight of the tea mixture. A method for producing fermented camellia tea, characterized in that it is a tea mixture containing 0.5 to 1.5% by weight of camellia flowers. According to paragraph 2,
(1) Add 18 to 22 times (v/w) of water compared to the weight of the camellia leaf to the camellia leaf and sterilize it. Inoculate the sterilized water of the sterilized camellia leaf with Aspergillus aureus and incubate at 28 to 32°C for 66 to 78 hours. Producing a fermented camellia leaf product by fermentation;
(2) drying camellia flowers;
(3) spraying the fermented camellia leaves prepared in step (1) onto camellia leaves and then drying them;
(4) crushing the dried camellia leaves of step (3) above and then roasting them;
(5) fermenting the roasted camellia leaves of step (4) with the fermented camellia leaves prepared in step (1) and the fermented camellia leaves and drying them to produce fermented camellia leaves;
(6) drying the red beans and then roasting them;
(7) Spraying the fermented camellia leaf product prepared in step (1) onto the chopped pumpkin, then drying and roasting; and
(8) Based on the total weight of the tea mixture, 58 to 62% by weight of the roasted red beans in step (6), 28 to 32% by weight of the roasted pumpkin in step (7), and the fermented camellia prepared in step (5). A method for producing fermented camellia tea, comprising the step of roasting a tea mixture of 8 to 10% by weight of leaves and 0.5 to 1.5% by weight of dried camellia flowers of step (2). According to paragraph 3,
(1) Add 18 to 22 times (v/w) of water compared to the weight of the camellia leaf to the camellia leaf and sterilize it. Inoculate the sterilized water of the sterilized camellia leaf with Aspergillus aureus and incubate at 28 to 32°C for 66 to 78 hours. Producing a fermented camellia leaf product by fermentation;
(2) drying camellia flowers at 60-70°C for 5-7 hours;
(3) Spraying the fermented camellia leaves prepared in step (1) onto camellia leaves and then drying them at 60-70°C for 5-7 hours;
(4) crushing the dried camellia leaves of step (3) above and roasting them at 75-85°C for 10-20 minutes;
(5) Mix the roasted camellia leaves in step (4) with the fermented camellia leaves prepared in step (1) and the yeast and ferment at 27 to 33°C for 20 to 28 hours, then ferment for 44 hours at 30 to 40°C. Preparing fermented camellia leaves by drying for ~52 hours;
(6) drying the red beans at 40-50°C for 10-14 hours and then roasting them at 170-190°C for 15-25 minutes;
(7) Spraying the fermented camellia leaf product prepared in step (1) onto the chopped pumpkin, drying it at 55-65°C for 16-20 hours, and roasting it at 180-220°C for 10-20 minutes; and
(8) Based on the total weight of the tea mixture, 58 to 62% by weight of the roasted red beans in step (6), 28 to 32% by weight of the roasted pumpkin in step (7), and the fermented camellia prepared in step (5). Fermented camellia, characterized in that the production includes the step of roasting a tea mixture of 8 to 10% by weight of leaves and 0.5 to 1.5% by weight of dried camellia flowers from step (2) above at 180 to 220 ° C. for 4 to 6 minutes. How to make tea. Fermented camellia tea produced by the method of any one of claims 1 to 4.