KR20010070818A

KR20010070818A - "Tea" fermentation by enzyme glycation

Info

Publication number: KR20010070818A
Application number: KR1020010032366A
Authority: KR
Inventors: 정일수
Original assignee: 정일수
Priority date: 2001-06-09
Filing date: 2001-06-09
Publication date: 2001-07-27

Abstract

PURPOSE: A method for fermenting tea by enzymatic saccharification is provided, thereby the efficacy of fermented tea can be improved, so that the active ingredients of the fermented tea can be easily absorbed into a human body. CONSTITUTION: The method for fermenting tea comprises the steps of: drying and crashing the leaves of green tea; subjecting the crashed leaves of green tea to enzyme liquefaction, acid liquefaction and neutralization; adding malted wheat, malt, and enzyme into the leaves of green tea; fermenting the mixture for 3 to 5 days; and heating the mixture at 80 deg. C for 20 minutes to stop the fermentation.

Description

“Tea” Fermentation by Enzymatic Glycosylation {omitted}

우리나라의 차유래는 자생설, 수로왕비 전래설, 대렴전래설 등이 있으며 이중 대렴전래설이 가장 유락하다.In Korea, Cha-rae-rae has the self-establishment theory, the queen of the water channel, and the anti-trust strategy.

삼국사기에 의하면 828년(신라흥덕왕3년)에 당나라 사신으로 갔던 대렴이 당의 문종 황제로부터 차를 대접받고 귀국길에 차종자를 가져와서 전화한 것으로 전해져 있다. 이차를 구분하면 불발효차에는 증제 녹차와 덖음녹차가 있으며 반발효차에는 포종차, 철관음, 우롱차 등이 있음.According to Samguk Sagi, Dalian, who went to Tang Dynasty in 828 (3 years of King Shilla Heungdeok), was served by Emperor Munjong of the party and brought a tea maker on his way home. The secondary fermented tea includes thickened green tea and steamed green tea, and semi-fermented tea includes poison tea, iron guanyin and oolong tea.

그리고 발효차에는 홍차가 있다. 발효차인 홍차는 미생물의 의한 것이 아니고 차잎에 들어있는 폴리페놀옥시다제에 의해 차의주성분인 카데킨류가 산화되어 색깔이 변화된 것을 말한다.And fermented tea has black tea. Black tea, a fermented tea, is not caused by microorganisms, but refers to a change in color due to oxidation of catechins, the main component of tea, by polyphenol oxidase in tea leaves.

그리고 미생물에 의한 발효를 일으키는 후발효차인 중국산 보이차가 있다.And there is a Chinese tea, which is a post-fermentation tea that causes fermentation by microorganisms.

각종차는 대부분 가열한 물에 우려서 먹으며 그 외 간혹 가루차를 먹는 경우가 있다.Most teas are eaten with heated water, and sometimes they are powdered tea.

그래서 각종차의 유효성분이 추출은 되나 분해가 되지 않아서 우리가 섭취했을 때 흡수가 잘되지 않으며 후발효차인 보이차는 발효시키는데 수개월에서 수년까지 걸려서 생산하는데 상당히 힘든것으로 알려져 있다.Therefore, the active ingredients of various teas are extracted but not decomposed, so they are not absorbed well when ingested. After fermentation teas, it is known that it takes quite a few months to several years to ferment.

그래서 누룩, 맥아 및 효소로써 약 3∼5일에 발효를 시켜서 쉽게 이용할 수 있게 한 것입니다.That's why yeast, malt, and enzymes are fermented in about 3 to 5 days, making it easy to use.

녹차를 건조, 분쇄하여 효소 액화나 산액화 및 중화를 하여 누룩, 맥아 및 효소당화 등으로 약 3∼5일간 발효하고 이것을 85℃에서 약 20분간 가열하여 발효중지 시키고 건조 조성한 조성물의 제조방법임.Green tea is dried and pulverized to enzymatic liquefaction, acid liquefaction and neutralization to ferment for about 3-5 days with yeast, malt and enzyme saccharification, and this is heated for 20 minutes at 85 ° C. to stop fermentation and dry composition.

우려내는 법 및 일반가루 녹차의 섭취로는 녹차고유의 효능을 많이 볼 수가 없으며 발효한 녹차는 유효성분이 분리되어 몸에 흡수가 잘 되어 많은 효능을 볼 수가 있음.The method of boiling and ingesting regular powdered green tea does not show much of the benefits of green tea, and fermented green tea is separated from the active ingredients, so it can be absorbed well by the body.

즉, 성인병의 예방 및 치유에 도움이 될 것으로 사료됨.In other words, it is thought to help prevent and cure adult diseases.

Claims

Drying and grinding tea to liquefy or acidify and neutralize the enzyme and ferment for about 3-5 days for yeast, malt and enzyme saccharification.