KR20030042206A - 구황차(九黃茶) 및 그 제조방법 - Google Patents
구황차(九黃茶) 및 그 제조방법 Download PDFInfo
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- KR20030042206A KR20030042206A KR1020010072862A KR20010072862A KR20030042206A KR 20030042206 A KR20030042206 A KR 20030042206A KR 1020010072862 A KR1020010072862 A KR 1020010072862A KR 20010072862 A KR20010072862 A KR 20010072862A KR 20030042206 A KR20030042206 A KR 20030042206A
- Authority
- KR
- South Korea
- Prior art keywords
- tea
- tea leaves
- leaves
- drying
- minutes
- Prior art date
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/214—Tea
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- Tea And Coffee (AREA)
Abstract
Description
특징 응답자수 | 구황차 | 우롱차 | 녹차 | 모르겠다 |
향기가 좋다 | 16 | 2 | 10 | 2 |
맛이 좋다 | 10 | 11 | 8 | 1 |
속이 편하다 | 15 | 8 | 1 | 6 |
갈증이 해소된다 | 20 | 5 | - | 5 |
기분이 상쾌해진다 | 12 | 3 | 1 | 14 |
합 계 | 73 | 29 | 20 | 28 |
시료명 | T-N(%) | 총아미노산(mg/100g) | 탄닌(%) | 카페인(%) | Vit. C(mg/100g) |
구황차Ⅰ | 5.46 | 3,065 | 11.67 | 2.96 | 104.9 |
구황차Ⅱ | 5.34 | 3,052 | 11.36 | 2.94 | 85.4 |
평 균 | 5.40 | 3,059 | 11.52 | 2.95 | 95.1 |
PeakNo. | retention time(Min) | compound | Peak area | ||
S1 | S2 | S3 | |||
1 | 6.725 | 3-Methylbutanol | + | + | 1.49 |
2 | 6.961 | 2-Methylbutanol | + | + | 0.65 |
3 | 7.335 | 1-Penten-3-ol | 0.11 | ||
4 | 7.479 | 1-Penten-3-one | 0.11 | ||
5 | 8.888 | Pyrrole | + | + | 0.94 |
6 | 9.203 | 3-Methyl butanol | + | 0.18 | |
7 | 10.385 | (Z)-2-peten-1-ol | 0.09 | ||
8 | 11.905 | 4-Methyl-3-penten-one | + | + | 0.93 |
9 | 12.514 | Ethyl pyrrol | |||
10 | 18.256 | Heptanol | + | + | 0.71 |
11 | 18.956 | (E, E)-Heptadienal | 1.07 | ||
12 | 22.948 | Benzaldehyde | + | + | 0.41 |
13 | 24.097 | 1-Octen-3-ol | + | + | 0.33 |
14 | 25.133 | Pentyl furan | 0.10 | ||
15 | 25.927 | 2-Ethyl-5-methyl pyrazine | + | + | 0.42 |
16 | 28.389 | Benzyl alcohol | 0.23 | ||
17 | 29.580 | Phenylacetaldehyde | + | + | 0.51 |
18 | 30.070 | 1-Ethyl-2-formyl-pyrrole | 0.93 | ||
19 | 32.281 | (Z)-Linalool 3,6-oxide | 0.44 | ||
20 | 33.193 | (E)-Linalool 3,6-oxide | + | 0.46 | |
21 | 33.945 | Linalool | + | + | 3.42 |
22 | 34.258 | 3,7-Dimethyl-1,5,7-octatrien-3-ol | + | + | 3.42 |
23 | 35.208 | 2-Phenly ethanol | 0.23 | ||
24 | 41.324 | α-Terpineol | + | + | 1.20 |
25 | 41.612 | Methyl salicylate | + | + | 0.70 |
26 | 43.229 | safranal | + | + | 0.78 |
27 | 45.369 | β-cyclocitral | + | 0.19 | |
28 | 46.961 | Geraniol | + | + | 0.80 |
29 | 49.573 | Indole | + | + | 0.53 |
30 | 57.335 | (E)-Jasmone | + | + | 1.26 |
31 | 59.373 | α-Ionone | 0.22 | ||
32 | 60.716 | Isoeugenol | + | + | 0.70 |
33 | 62.238 | Geranyl acetate | + | + | 0.38 |
34 | 62.238 | β-Ionone | + | + | 0.77 |
35 | 62.238 | Farnescene | + | + | 0.78 |
36 | 62.238 | δ-Cadinene | + | + | 1.42 |
37 | 62.238 | Nerolidol | + | + | 4.61 |
38 | 62.238 | (Z)-3-Hexenyl benzoate | + | + | 0.40 |
39 | 62.238 | (Z)-3-Hexenyl octanoate | + | + | 0.16 |
40 | 62.238 | α-Copaene | + | + | 0.22 |
41 | 62.238 | Methyl jasmonate | + | + | 0.31 |
42 | 62.238 | Neophytadiene | + | + | 0.42 |
43 | 62.238 | Neophytadiene(isomer) | + | + | 1.75 |
44 | 106.526 | Phytol | + | + | 10.97 |
Claims (8)
- (1) 채취한 차잎을 데치고 말리는 단계(2) 상기 (1)단계를 거친 차잎을 덖고 건조하는 단계(3) 상기 (3)단계를 거친 차잎을 발효 및 건조시키는 단계(4) 상기 (4)단계를 거친 차잎을 덖음질 및 비비는 단계(5) 상기 (5)단계를 거친 차잎을 덖고 건조하는 단계(6) 상기 (6)단계를 거친 차잎을 덖고 볶는 단계를 포함하는 것을 특징으로 하는 구황차의 제조방법.
- 상기 제1항에서,제(1)단계의 차잎의 채취는 적어도 차잎의 신선초가 많이 나오는 5월 초순(곡우가 지난 10일 전후)부터 채취·정선하며, 채취한 차잎은 물과 소금의 중량비가 적어도 798:1인 끓는 소금물에 넣고 데치는데 적어도 3분 내지 5분 동안 저어준 후에 건져내고, 건조는 잎의 겉 수분이 증발할 때까지 그늘에서 말리는 것을 특징으로 하는 구황차의 제조방법.
- 상기 제1항에서,제(2)단계의 덖음질 및 건조는 차잎의 온도가 적어도 28℃ 내지 32℃가 되도록 3분 내지 5분 동안 덖은 후 덖음질한 차잎을 50℃ 내지 60℃의 방바닥에 펴서 천천히뒤집으며 건조시키는 것을 특징으로 하는 구황차의 제조방법.
- 상기 제1항에서,제(3)단계의 발효는 제(2)단계를 적어도 2회 실시하여 차잎의 수분이 감해진 상태에서, 75℃ 내지 85℃를 유지하는 방바닥에 차잎을 모아 그 위에 젖은 수건을 덮고 손바닥으로 눌러 적어도 5분 정도 정치하는 것을 특징으로 하는 구황차의 제조방법.
- 상기 제1항에서,제(4)단계의 덖음질 및 비비기는 차잎을 38℃ 내지 42℃에서 적어도 5분 동안 덖은 후 짚으로 만든 멍석에서 비비는데, 차잎의 표면이 멍석에 골고루 접촉되도록 손으로 뭉친 차잎을 풀면서 비비는 것을 특징으로 하는 구황차의 제조방법.
- 상기 제1항에서,제(3)단계와 제(4)단계는 차잎이 황토색으로 변할 때까지 적어도 2회 반복ㆍ실시하며, 제(5)단계의 덖음질 및 건조는 적어도 38℃내지 42℃에서 차잎을 덖은 후 덖은 차잎을 건조시키는데, 차잎의 수분이 모두 증발하고 녹황색을 띌 때까지 (5)단계를 반복실시하며, 차잎의 수분이 모두 증발되어 차잎이 녹황색을 띄면 방을 가열하는 불을 중단하고 차잎을 방바닥에 적어도 10시간 동안 정치하는 것을 특징으로 하는 구황차의 제조방법.
- 상기 제1항에서,제(6)단계의 덖음질 및 볶음질은 차잎의 온도를 적어도 38℃ 내지 42℃로 유지하면서 적어도 1시간 동안 덖고, 차잎의 온도가 적어도 100℃가 되도록 3분 내지 5분 동안 볶는 것을 특징으로 하는 구황차의 제조방법.
- 상기 제1항 내지 제7항 중 어느 한 항에 의하여 제조된 구황차.
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KR100762498B1 (ko) * | 2006-09-21 | 2007-10-04 | 강병선 | 포도잎 차의 제조방법 및 이에 의해 제조된 포도잎 차 |
KR100913448B1 (ko) * | 2007-07-27 | 2009-08-25 | 목포대학교산학협력단 | 석창포 잎을 이용한 차 및 그 제조방법 |
CN108056189A (zh) * | 2018-02-02 | 2018-05-22 | 安徽农业大学 | 一种基于空间摆动机构的炒茶机 |
KR20180103461A (ko) * | 2017-03-10 | 2018-09-19 | 정화자 | 장미꽃차의 제조방법 |
CN114568548A (zh) * | 2022-03-07 | 2022-06-03 | 滇西应用技术大学普洱茶学院 | 一种云南大叶种黄茶及其制作方法 |
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KR100869141B1 (ko) | 2006-12-28 | 2008-11-18 | 한국식품연구원 | 향미가 개선된 저카페인 녹차의 제조방법 |
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JPS62175138A (ja) * | 1986-01-29 | 1987-07-31 | Yasuhide Ooshima | 製茶方法 |
JPH07108181B2 (ja) * | 1991-09-27 | 1995-11-22 | 財団法人工業技術研究院 | 中国茶の低温乾燥機 |
KR100213830B1 (ko) * | 1997-03-20 | 1999-08-02 | 김동태 | 녹차분말차의 제조방법 |
JPH10327754A (ja) * | 1997-05-29 | 1998-12-15 | Towa:Kk | 固形茶の製造方法 |
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KR100762498B1 (ko) * | 2006-09-21 | 2007-10-04 | 강병선 | 포도잎 차의 제조방법 및 이에 의해 제조된 포도잎 차 |
KR100913448B1 (ko) * | 2007-07-27 | 2009-08-25 | 목포대학교산학협력단 | 석창포 잎을 이용한 차 및 그 제조방법 |
KR20180103461A (ko) * | 2017-03-10 | 2018-09-19 | 정화자 | 장미꽃차의 제조방법 |
CN108056189A (zh) * | 2018-02-02 | 2018-05-22 | 安徽农业大学 | 一种基于空间摆动机构的炒茶机 |
CN108056189B (zh) * | 2018-02-02 | 2024-05-14 | 安徽农业大学 | 一种基于空间摆动机构的炒茶机 |
CN114568548A (zh) * | 2022-03-07 | 2022-06-03 | 滇西应用技术大学普洱茶学院 | 一种云南大叶种黄茶及其制作方法 |
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