KR20010103256A - Production method of tea including fermented grain with monascus sp. - Google Patents

Abstract

Fermentation using fungi of the genus Monascus has been used since 2000 to make a final product for producing grain wine from ancient China. In oriental medicine, it has been used for the prevention of diseases such as promoting blood circulation and enhancing digestion.

Rice fermented with the strain of Monascus is commonly called red yeast rice, and its value is being enhanced by the scientifically proven efficacy of Dr. Endo in 1977. Red yeast rice contains a substance that acts as an HMG-COA reductase inhibitor, an important enzyme in the cholesterol synthesis pathway, and inhibits the increase in cholesterol, especially low-density lipoprotein (LDL) cholesterol. It is also known to have an effect of lowering blood pressure.

An object of the present invention is to add a certain amount of brown rice fermented using strains of the genus monascus to a variety of teas, such as green tea, gojija, schisandra chile, jujube tea, persimmon leaf tea, mulberry leaf tea, donggle tea, which are widely used at present, By fermenting together, the functional material produced during the fermentation by the strain of the genus Monascus is used as a tea to develop a polysaccharide added with functionality.

Description

Production method of tea including fermented grains by Monascus fungus {Production method of tea including fermented grain with monascus sp.}

The present invention is a method for producing a fermented tea using pure culture cultured using strains of the genus Monascus, more specifically using the green tea leaves and round gooseberry, wolfberry, Schisandra chinensis, persimmon leaf, mulberry leaf, jujube, etc. In the manufacture of teas, the raw materials of these teas are mixed alone or brown rice is mixed at a certain ratio to produce them by pure solid fermentation using a fungus of the genus Monascus, particularly Monascus ruber. The present invention relates to a method for producing fermented green tea, characterized in that the fermentation is completed and commercialized by mixing the brown rice with a certain ratio. In general, green tea has been used to take young tea leaves or botanical leaf stems, and then steam or stir them. To increase the degree of preference, brown rice has been roasted or processed and mixed in a proportion to be used as brown rice green tea. come. Conventional teas, however, add brown rice to a variety of simple ingredients and impose some nutrients or palatability in brown rice, whereas solid fermented by the fungus of Monascus is a bioactive substance produced during fermentation. Various functionalities can be added by this, and the development of the multi-class which adds more functionality to the conventional simple mixing process is possible.

Since ancient times, tea, especially green tea, has been mainly consumed in the Orient. Tea (茶) refers to the manufacture and processing of young leaves or boards stems of tea trees, tea other than green tea can be referred to as a substitute. In general, tea contains protein, minerals, vitamins, dietary fiber, etc. In addition, caffeine (caffeine), tannin (tannin), etc. are included not only taste and aroma but also various health benefits. The type of products currently in circulation can be packaged by steaming or roasting the raw materials. Finely sliced packages are in circulation. Fermentation using fungi of the genus Monascus has been used since 2000 to make a final product for producing grain wine from ancient China. In oriental medicine, it has been used for the prevention of diseases such as promoting blood circulation and enhancing digestion.

Rice fermented using the strain of Monascus is commonly referred to as red yeast rice, and its value is being enhanced by scientifically proved by Dr. Endo in 1977. Red yeast rice contains a substance that acts as an inhibitor of HMG-COA reductase, an important enzyme in the cholesterol synthesis pathway, which inhibits the increase of cholesterol, especially low-density lipoprotein (LDL) cholesterol, and is known to be effective in lowering blood pressure. have.

The present invention is a fungus of the genus Monascus, in particular, monascus ruber (monascus ruber) and Monascus purpurus (monascus purpreus) in pure culture in a liquid medium and cultured mycelium pretreated tea material, or brown rice and certain It is inoculated into the tea ingredients mixed at a ratio and fermented or only brown rice fermented, and then mixed with existing tea ingredients such as green tea, round gourd, wolfberry, schisandra, persimmon leaf, mulberry leaf in a certain ratio, and has a function added to existing tea For the purpose of manufacturing. Cultured fermented by directly inoculating mycelium of Monascus fungus purely cultured on tea raw materials, HMG-COA, an important enzyme of cholesterol synthesis pathway, especially useful bioactive substances produced during mycelial growth It is possible to manufacture a variety of products containing monacolin, a inhibitor of reductase, so it is easy to take it at any time unlike pharmaceuticals or functional foods.

The present invention is a solid fermentation of the main raw material of tea using a fungus of the genus Monascus, and then dried, mixed and packaged after inactivating the bacteria and then drying, mixing, and packaging the purely cultivated monascus (monascus) under aseptic conditions. The mycelia of the genus fungus are sterilized by mixing green tea leaves, round goose, gojija, schisandra chinensis, mulberry leaves, and persimmon leaves, which are used as raw materials of brown rice or tea, alone or in fixed proportions, and then inoculated and inoculated at 25 ℃ ~ 35 ℃. After culturing for ~ 25 days, dried, inactivated again, crushed, mixed, packaged and commercialized. In addition to the general tea function, the production of teas containing monacolin, a secondary metabolite produced by fungi of monascus, Since it becomes possible, it becomes possible to manufacture functional teas including functions, such as a blood pressure drop and a cholesterol lowering.

The manufacturing method of the fermented green tea and the traditional tea through the solid culture of the fungus of the genus Monascus is as follows.

Example 1.

20g each of green tea leaves, gojija, jujube, round goose, and schisandra chinensis are placed in a culture vessel and sterilized at 121 ° C and 1.2 at least for 20 minutes in a sterilizer, cooled to room temperature, and cultivated in pure liquid potato medium. (monascus ruber) mycelia were inoculated in 5ml, incubated for 4-25 days at 20 ℃ ~ 30 ℃, dried below 45 ℃, inactivated at 90 ℃ 20 minutes and then packaged.

Example 2.

After cooling green tea leaves and brown rice at room temperature for 0.5 to 5 hours and 4 to 12 hours, put them in a culture vessel so that the green tea leaves are 30 to 95% and brown rice 5 to 70% by weight, and sterilized as in Example 1. monascus Rub mycelium was inoculated and incubated and then dried and packaged.

Example 3.

Gojija, jujube, round gourd, Schisandra chinensis were chilled at room temperature for 0.5 to 5 hours, and then placed in a culture vessel of 20g each, sterilization, inoculation, incubation, drying, packaging in the same manner as in Example 1.

Example 4.

Inoculation strains of Examples 1., 2., and 3. were replaced with Monascus purpreus pure culture mycelia.

Example 5.

As in Examples 1, 2, and 4, 10 to 90% of each of the cultured fermented green tea and green tea and brown rice mixture and 10 to 90% of the unfermented green tea leaves were mixed and packaged.

Example 6.

After soaking brown rice for 1-10 hours, inoculated with pure cultured monascus ruber mycelium, incubated for 4-20 days, dried, inactivated and ground to mix to dry tea leaf weight in a 10-70% weight ratio. It was.

The present invention is inoculated with the fungus of the genus monascus, in particular monascus ruber and monascus purpreus and inoculated in the tea raw material mixed with the cultured mycelium in a pretreated raw material, or brown rice and a certain ratio and fermented or fermented only brown rice after It is an object to prepare a tea having a function added to the existing tea by mixing in a certain ratio with green tea, round gourd, persimmon leaf mulberry, gojija, Schisandra chinensis. When directly inoculated with the mycelium of Monascus fungus purely cultured on tea raw materials, HMG-COA is an important enzyme of cholesterol synthesis pathway. As it is possible to manufacture teas containing monacolin, an inhibitor of reductase, it is possible to create added value of teas. Unlike medicines or functional foods, it can be taken at all times and has no side effects. can do.

Claims (5)

Traditional tea ingredients such as green tea leaves, gojija, schisandra chinensis, round oyster, jujube, After cooling at room temperature for 0.1-5 hours, sterilized at 121 ℃ and 1.2 atm for 5 ~ 90 minutes, inoculated with pure cultured Monascus ruber mycelium, and incubated at 20 ℃ -35 ℃ for 4-25 days. Method for producing functional fermented green tea and traditional tea, characterized in that the packaging after drying Claim 1. The method of manufacturing brown rice green tea prepared in the same manner as the method of claim 1 by adding 5 to 50% by weight of brown rice, which has been cooled at room temperature for 4 to 12 hours, in the case of green tea leaves. Method of preparing mixed green tea leaves and green tea leaves and brown rice mixture 10-90% and unfermented green tea 10-90% After soaking brown rice for 2 to 12 hours, inoculated with mycelia of pure cultured Monascus ruber and incubated at 20 ℃ to 35 ℃ for 4 to 25 days, dried, pulverized and dried and ground green tea leaf after pretreatment Manufacturing method of mixed leach tea packaged by mixing 10-70% by weight in dimension materials such as, oyster, persimmon leaf, mulberry leaf Method of inoculating 1, 2, 3, 4 of the inoculation bacteria inoculated with monascus purpreus, inoculated, dried, packaged manufacturing method