KR20090124269A - Method for increasing gaba content in green tea - Google Patents

Abstract

PURPOSE: A method for increasing the content of gamma-aminobutyric acid (GABA) of a green tea is provided to improve antioxidizing activity, electron donating ability, nitrite scavenging ability and ACE inhibitory activity. CONSTITUTION: A method for increasing the content of GABA of a green tea comprises the step of treating a green tea in the tea field for 2~4 hours after sunset for 30 days before leaf collection by using at least one treatment selected from the group consisting of the far infrared treatment with 100~250W far infrared rays, the visible light treatment with 200W visible rays and the ultraviolet light treatment with 10~40W UV rays.

Description

Method for increasing GABA content in green tea}

The present invention relates to a method for enhancing gabba of green tea, and a gabba tea prepared therefrom, and more particularly, to a method of pre-chapping green tea. As a method of post-harvesting, after harvesting, the cold leaves are immersed in cold water after immersion at room temperature, the collected tea leaves are subjected to anaerobic treatment with nitrogen gas, and the leaves are left at room temperature, followed by the anaerobic treatment or the harvested tea leaves by lactic acid strain treatment The present invention relates to a method for enhancing gabba of green tea, and also to a method for producing gabba tea using tea leaves harvested by treating with the above method.

Green tea is one of the longest-running beverages, and tea consumption has increased dramatically with scientific evidence that the polyphenols in tea improve health. As various adult diseases increase due to unbalanced food intake due to westernization of dietary life, green tea has been developed and consumed along with healthy drinks, including food additives, green tea powder, catechin extracts, fragrances and bathing agents. As green tea consumption increased, the area of cultivation also increased significantly, resulting in a sharp decline in the price of green leaves.

On the other hand, imports of foreign teas, including black tea, are increasing. If tariffs are eliminated under the FTA, more foreign cars will be imported. In order for our green tea to compete with foreign tea in the domestic market, it has to stand out in terms of price and quality. When domestic green tea is excessively produced, it is important to develop and distribute functional tea to increase the added value while increasing the consumption of green tea.

Tea production, which was around 507-699 tons in '90 -'95 in Korea, has increased significantly since '00, in line with the increase in consumption due to the increase in national income. Green tea production, which was only 840 tons in 1996, increased dramatically to 1,434 tons in 2006, 2,53 tons in 2003, 3,309 tons in 2005, and 3,500 tons in 2007 (see Table 1).

TABLE 1

Green Tea Production Status in Korea

On the other hand, the average consumption per capita was 12.1g in 1990, 18.3g in '00, but increased to 38.1g in '00 and 50.0g in '05, and stabilized to 60g in '07.

Exports slightly decreased to 44.3 tons in 1990, 36.6 tons in 1995, and 27.1 tons in 2001, but increased to 266 tons in 2005 due to increased exports to the US, Hong Kong, Japan, and Australia. On the other hand, imports were 2.7 tons in 1990, but 117 tons in 1995, 410 tons in 2002, 2,982 tons in 2005, and 3,500 tons in 2007.

Recently, green tea consumption shows a stalemate, but production is rapidly increasing, and green tea prices are falling sharply due to cheap Chinese imports. In particular, despite the limited consumption market in Chonnam, green tea inventories are increasing with the increase in production due to the expansion of cultivated area and the expansion of market opening.

The total area of green tea in Jeollanam-do is 1,910 ㏊ in 2007, including Boseong 1,23㏊, Gurye 220㏊, Suncheon 199㏊, Gwangyang 110㏊ and Jangheung 25ha. This increased by 2.5 times compared to 780kW in '03, and '1,400kW in 2004, and 1,589kW in '05.

As the area of green tea cultivation and production volume soared, the price of green leaves in the metropolitan area fell to less than half the price of 2005. The price of green tea leaves dropped from 1,700 won in 2004 to 2,200 won in 2006, 1,300 and 06,300 and 07 500-1,000 won. From 30,000 won, it dropped to 28,000 won in 2006 and 22,000 won in 2007. In order to compete with cheap Chinese cars in the FTA era, it is important to produce and distribute products with excellent functionality.

Gaba (gamma aminobutyric acid) is a functional substance discovered by E. Robetr in 1949, and it is reported that 6.6% is present in the roots of nitrogen-fixed plants (Medicago) in the grains, tomatoes, etc. It is becoming.

It has been reported that GABA reduces the cholesterol content in the serum and inhibits learning by inhibiting the absorption of cholesterol in the 100mg / kg (10mg / rat) diet. When drinking 70mg of Gaba in humans, it is mainly contained in the nervous system and blood, and most of them are present in the bone marrow of the brain, which increases the neurotransmitter acetylcholin, which promotes brain function, and improves neurostable and learning effects. It is known to contribute to the suppression of blood pressure rise by acting on the vascular center of cartilage.

Gaba is known to be produced as CO2 is released during glutamic acid decarboxylation by L-glutamate 1-carboxylase (GDC), where metabolites are known as glutamic acid. By using this principle, when the brown rice is steamed anaerobicly at 40 ° C. for 8 hours, the Gabba content is increased by 6 times from 8mg to 300mg / 100g, and this germinated brown rice is commercialized as a 'hatvangaba' functional food and is distributed in the market.

Gava content in plants has been reported to increase Gaba content due to environmental stress (anaerobic, submerged, lack of moisture, microurea deficiency, low temperature, UV irradiation). In anaerobic treatment (CO ₂ or N ₂ ) in mulberry leaves, the Gabba content is greatly increased, which is known to be affected by gas concentration, treatment time, and treatment method (anaerobic and aerobic treatment). Prototypes are on the market.

From functional products using green tea, green tea liquor products ('99), green tea extract ampoules ('00), feminine hygiene products using green tea catechins ('05), and natural cheese ('05) using green tea useful natural products Developed. In addition, anti-inflammatory and carcinogenic products using green tea seed ('04 -present), decafed green tea ('04 -present) with excellent flavor characteristics, high-functional green tea using mushroom mycelium ('04 -present), green tea Drinks, low caffeine teas, and new flavor teas are under development or commercialized.

Anaerobic treatment of green tea increases the GDC activity in the leaves, thereby increasing the content of Gab in the leaves. After the anaerobic treatment before Jeddah, the odor was produced from tea extract, but it was consumed as a functional tea. They admit that it is Gaba tea when the Gaba content in tea leaves is 10mg / g.

Recently, the consumption of green tea beverages with simplicity and functionality with the increase of green tea consumption has been increasing, mainly with young people. In Japan, the market for amino acid-containing beverages is increasing every year, and Gaba-containing food products are being developed and marketed one after another for people with high stress. “Mental Balance” is distributed as chocolate (Eraki Glico), “Bonbran Gaba” as wine (Mershasa), and “Porel Amino Natural” as beverage (Sapporo beer).

 The present inventors focused on the above functional features of green tea, and as a result of earnest research to achieve the main nutrients and gaba enhancement effect of green tea, the gabba content of green tea is improved through various methods of treatment of tea leaves before and after harvesting It was confirmed that the present invention was reached.

Therefore, it is an object of the present invention to provide a variety of processing methods that can enhance Gaba in green tea for the development of functional tea, and to provide Gaba-enhanced Gaba tea and Gaba drink using the same.

The object of the present invention as described above is in the treatment for enhancing the main nutrients and gabba content in green tea, light wavelength treatment or signal transduction material treatment as a treatment before the green tea leaves in multiple circles, cold water immersion and room temperature pretreatment treatment After treatment by various methods such as nitrogen gas treatment or lactic acid strain treatment, the respective Gabba contents were examined, and their effects on improving lipid metabolism and blood pressure and serum cholesterol contents related to lipid metabolism were superior to conventional green tea. Was achieved by confirming that there is.

The present invention provides a method of pre-leaf harvesting for enhancing the gabba content of green tea, and provides a method of enhancing the gabba of green tea, wherein the tea leaves are treated with light wavelength or a signal transduction material, or a combination thereof, before harvesting in multiple circles.

The optical wavelength treatment according to the present invention may be treated with any one or more of infrared, ultraviolet or visible light.

Infrared treatment is preferably treated with infrared rays of 100 to 250W capacity, visible light treatment is preferably treated with 200W visible light, and ultraviolet treatment is preferably treated with ultraviolet light of 10 to 40W capacity. Do.

The treatment period is preferably treated for 2 to 4 hours after sunset for 30 days before harvesting in the plural circle.

It is preferable to treat the signaling material according to the present invention using one or more of chitosan, salicylic acid or methyljasmonate.

In the chitosan treatment, chitosan having a molecular weight of 40,000 to 50,000 is dissolved in lactic acid and diluted to 50 to 500 ppm, and the foliar spray treatment is performed three times at a weekly interval.

In salicylic acid treatment, it is preferable to dissolve salicylic acid in alcohol and dilute to 1,000 to 3,000 ppm, and to spray the foliar three times at intervals of three days from 9 days before harvesting. Methyl jasmonate is dissolved in alcohol and diluted to 250 to 1,000 ppm, and leaves It is preferable to process by any one or more methods of foliar spraying treatment three times at intervals of three days from 9 days ago.

In addition, the present invention is a post-leaf treatment method for enhancing the Gabba content of green tea, cold water immersion after cold water immersion, room temperature pretreatment treatment, the anaerobic treatment of the leaf tea leaves with nitrogen gas, or after leaving the leaf tea leaves at room temperature Provided is a method for enhancing gabba of green tea, in which the treated or harvested tea leaves are treated with lactic acid strains or used in combination thereof.

After the cold water immersion treatment method according to the present invention at room temperature pre-treatment, after the cold tea immersion treatment for 1 to 6 hours, the tea leaves are preferably dried at room temperature and then removed.

Or the anaerobic treatment method of the harvested tea leaves with nitrogen gas, after treating the harvested tea leaves with nitrogen gas, it is preferable to perform anaerobic treatment for 1 to 5 hours at 10 to 30 ℃ and then remove.

In addition, in the method of anaerobic treatment after leaving the harvested tea leaves at room temperature, it is preferable to leave the harvested tea leaves for 1 to 20 hours in a state of 5 to 20 ℃, and then to remove the anaerobic treatment with nitrogen gas.

In the method for treating lactic acid strains of the harvested tea leaves according to the present invention, it is preferable to treat the lactic acid strains by mixing 12.5 to 17.5% with the amino acid powder.

The lactic acid bacteria strain Lactovacillus ( Lactovacillus) brevis ), Lactovacillus a plantarum), flow Stock Kono Men Centenario DS (Leuconostoc mensenterodies ), Bezilla paramencenterodies ( Weissella paramensenterodies ) or Pediococcus dextrinicus ( Pediococcus) dextrinicus ) .

In addition, the present invention can be treated in combination with one or more of the above methods in the Gaba enhancement method of green tea.

In another aspect, the present invention provides a Gaba tea composition for improving blood pressure and lipid metabolism containing the Gaba tea extract produced by hot water extract the Gaba tea produced by the above method as an active ingredient.

In another aspect, the present invention provides a method for manufacturing Gaba tea bag.

Gabacha tea bag Jeddah process according to the present invention in the multi-won 30 days before harvesting harvesting process UV light 2W after harvesting for 2 hours, from 9 days before harvesting to harvesting, 1,000 ppm of methyl jasmonate at 3 times / 3 days intervals Foliar spraying step, forging the harvested tea leaves at room temperature for 4 hours, and enhancing Gabba by 20 hours, 3 hours anaerobic treatment, 3 hours aerobic treatment and 3 hours anaerobic treatment in 100% N ₂ gas, 100 ℃ Steaming for 40 seconds at room temperature, air drying at room temperature, and hot air drying at 80 ° C. for 90 minutes, and then sorting and packaging.

In another aspect, the present invention provides a method for Kaba powder tea tea.

Gaba powder tea jeddah process according to the present invention is the light-protection process for 2 hours after sunset with UV 75W from 30 days before harvesting to harvesting in a multi-source, shading from 20 days before harvesting to harvesting with a light shielding network; After spraying 1,000 ppm of methyl jasmonate before harvesting, forging for 4 hours at room temperature after harvesting, followed by 3 hours anaerobic treatment, 3 hours aerobic treatment and 3 hours anaerobic treatment at 20 ℃, 100% N ₂ gas. Promoting step, it is steamed for 40 seconds at 100 ℃, air drying at room temperature, it is hot air dried at 80 ℃ for 90 minutes, and then sorting and packaging.

The present invention also provides a method for preparing Gaba beverage.

GABA beverage production process according to the present invention, the step of cooling the Gaba tea produced according to the present invention by hot water extraction at 30g / 1,000mL for 1 hour at 100 ℃, here, vitamin C 0.2% and sodium hydrogen carbonate 0.03% Mixing step, filtration through a micro-filter, sterilization, and then inspecting the safety and the step of injecting into the container.

In the present invention as described above, in the light wavelength treatment from 30 days before harvesting the leaf in order to increase the gaba in multiple circles, ultraviolet rays were more effective than infrared rays, and the Gaba content was increased by about 10% at 75W for 2 hours after sunset. Gab content in signal transduction was increased in methylzamonate treatment. When UV-treated, 1,000 ppm of methylzasmonate was sprayed twice before harvesting, the Gabba content increased to around 15-20%.

On the other hand, the combination of light wavelengths and signaling materials alone and in combination did not affect the total nitrogen, total amino acids, free amino acids, tannins, caffeine, and total phenol contents. There was no difference in the Gaba content between domestic and Yabugida species. In cold water (0 ° C) and room temperature (20 ° C), the gabba content increased slightly with treatment time regardless of temperature.

The highest Gaba content at 100% N ₂ with temperature (10, 20, 30 ° C) and treatment time (1, 3, 5 hours) was the highest at 3 hours treatment with 20 ° C. The three-hour aerobic treatment after the three-hour anaerobic treatment increased the Gabba content more than the anaerobic alone treatment. Forging treatment for 1, 10 and 20 hours at 5 ℃ and 20 ℃ before anaerobic treatment slightly increased the Gabba content. This cold water immersion, forgery, N ₂ anaerobic treatment did not show a difference in appearance and taste compared to green tea.

In the laboratory, the production of Gaba according to lactic acid strains and additives was the highest in Lactovacillus brevis and the highest in the 2% glutamic acid treatment.

In the Gabacha animal experiment, the weight gain was significantly lower than that of the control group ( p <0.05) in the GAGT green tea group (GRGT) and the normal group (Normal). Serum triglyceride, total cholesterol, LDL-cholesterol and VLDL-cholesterol levels measured after 4 weeks of breeding were also decreased by 47%, 26%, 79%, and 47% in the Gaban green tea group, respectively. It was found that the effect is to lower the level. The weight of abdominal fat measured at the end of the experiment was also 45% of the control group, which was significantly lower, indicating that Gabba green tea had the effect of reducing abdominal fat. In Gabacha adult drinking experiments, it was shown to be effective in improving lipid metabolism along with blood pressure.

The contents of total amino acid, total nitrogen, tannin, and caffeine were not different from those of green tea, but vitamin C and total phenol were low. Aspartic acid and glutamic acid in free amino acids were lower in Gaba tea than in green tea. In catechins, epicatechin (EC) and epigallocatechin (EGC) were lower in Gaba tea than in green tea. Mg content in minerals was lower in Gabacha, but Fe, Mn and Cu were not different from green tea. Sulfation degree, electron donating ability, and nitrous oxide ability in physiological activity were not different from that of green tea, but ACE inhibitor activity was higher in Gaba tea than green tea.

At Gaba tea extraction temperature (70, 80, 90, 100 ℃), 90 ℃ was the best taste, the faster the number of extraction was better taste. Gaba content, total phenol content, and tannin content tended to increase with higher extraction temperature. The major catechin in the extract was EGC, which was higher at higher extraction temperature.

The storage periods at room temperature and low temperature were 6 months and 12 months, respectively. Clipping after opening the wrapper and placing the silica gel in the container before blocking showed no difference. As storage time elapsed, tannin, catechin, and gabba tended to decrease at room temperature rather than at low temperature, and to be severely reduced by heat-opening clips or silica gel treatment rather than sealed packaging.

In the present invention, the development of the Gabba tea manufacturing process and then the Gabba tea and beverage prototypes. In Gabba tea, the Gabb content is 8.0-8.4mg / g ^-1 building, which is considered to be a functional product effective for lipid metabolism in animals and humans.

Gaba tea according to the present invention increased gabba in 8.0-8.4mg / g ^-1 building without showing a difference in taste and major nutrients compared to the conventional green tea. In animals, Gaba tea was 55% more effective in improving lipid metabolism, and this was confirmed in the adult population.

On the other hand, green tea beverages are currently being commercialized as cans using extracts. In the future, these beverages can be added to Gabba to provide drinks that are effective in improving lipid metabolism.

In addition, it is possible to manufacture Gabba powder through the Gabba tea and powdered tea manufacturing process containing Gabba, these Gabba powder can be added to snacks, noodles, raw food products, mulberry leaf tea, persimmon leaf tea, Darae It is possible to combine these functional enhancements with other vehicles such as cars.

Gaba tea prepared by the pre-leafing or post-leafing process of green tea leaves according to the present invention has increased Gab content, and the degree of sulfateization, electron donating ability, nitrous oxide, ACE inhibitor activity is equal to or superior to that of conventional green tea, thereby It is a very useful invention in the tea food industry because it can lower the lipid level, reduce the abdominal fat and improve blood pressure and lipid metabolism.

Hereinafter, preferred embodiments of the present invention will be described in more detail with reference to the following examples. However, the scope of the present invention is not limited to these examples.

Example 1 By Spreading Light Wavelength and Signaling Material in Multiple Sources Gava  Promotion effect investigation

Small amounts of GABA are synthesized during plant growth, and external stimuli and stress are known to further enhance the amount of GABA synthesized. Kavacha is commercialized and distributed in Japan, which relies on anaerobic treatment before Jeddah. As can be seen from the well-known germinated brown rice, GABA increases rapidly in several hours during anaerobic treatment. Cars have been promoting Gaba only by anaerobic treatment so far, but it seems that they can improve Gaba to some extent through stress. Investing the minimum facility cost in multiple sources, the light wavelength treatment after sunset, and the material known as the signal transduction material alone and in combination, investigated the water growth and major nutrient contents along with the effect of Gaba enhancement.

This example was carried out from June 2006 to May 2007 using nine-year-old native species planted in the tea test site packaging in Boseong-gun, Jeonnam. For every 0.9m × 20m × 1m ridge (horizontal: vertical: height) where the car was planted for light treatment, a house corrugation facility of 1m × 2m × 2.5m (horizontal: height: height) standard was made and the roof was covered with polyacrylic. (See Figure 1). Infrared light, visible light and ultraviolet light were purchased from radio waves and attached to the 1m height pipe of the aggregate facility.

Infrared radiation was 100, 150 and 250W, visible light was 200W and ultraviolet light was 10, 30 and 40W. Light wavelengths were harvested from 30 days before harvesting and 2 and 4 hours after sunset to investigate the main items.

Chitosan, a signaling material, was dissolved in lactic acid with a molecular weight of 40,000-50,000, diluted to 100 ppm, and sprayed three times at weekly intervals. Salicylic acid and methyljasmonate were each dissolved in alcohol and diluted by concentration. The spraying day was sprayed three times at intervals of 3 days from 9 days before the somatic lobe.

Aquatic characteristics were investigated using tape measure and scale immediately after harvesting. Leaf chromaticity was measured using Chroma Meter CR-400, Konica Minolta, Japan, followed by Hunter 'L' (+ L = white, -L = black) and 'a' (+ a = red , -a = green).

The total nitrogen was measured by colorimetric method. 3 g of mixed sample (alkaline phenolate 50 mL + Na nitroprusside 100 mL + 4% EDTA 5 mL) was added 1 g of powder sample in a 37 ° C. water bath for 5 minutes, followed by a color developing reagent (phosphate buffer 200 mL +). 5 mL of Na hypochlorite) was added and mixed well. After 20 minutes of color development at room temperature, the absorbance was measured at 665 nm using a spectrometer (Hewlett Packard, Model 8452A, Rockvile, USA).

100 mL of distilled water was put into 1 g of a powder sample, and it extracted for 30 minutes in 80 degreeC water bath. Add 0.5 mL of ninhydrin with 1 mL of extract, develop for 30 minutes in an 80 ° C water bath, cool, add 5 mL of isopropyl alcohol and distilled water mixture (1: 1, v / v), and immediately use a spectrometer at 570 nm. Absorbance was measured.

Tannin was measured by centrifugation for 15 minutes at a rate of 10,000g extracted from the powder sample. 1.0 mL of 0.016MK ₃ Fe (CN) 6 and 1.0 mL of 0.02M FeCl _{3 were} added to ₃ mL of the supernatant and mixed well. The mixed solution was developed at room temperature for 15 minutes, and the absorbance was measured at 700 nm using a spectrometer. The total phenol content was determined by standard curve using gallic acid and then converted to tannin.

Caffeine was measured by HPLC (Waters, USA) by filtering the extract extracted from the powder sample with 0.45um filter. The column was a C ₁₈ reversed phase column and the solvent was distilled 1.0 mL per minute with a mixture of methanol and distilled water (30%: 70%). The absorbance was measured at 260 nm UV while maintaining the column temperature at 35 ℃.

Chlorophyll content was added to 50 g of calcium carbonate and 50 g of 85% acetone together with 0.5 g of the powder sample and extracted in a cold dark for 24 hours. The extract was filtered and the absorbance (660 nm and 642 nm) was measured on a spectrometer.

Vitamin C was added to 1g of powder samples and 100mL of 6% HPO ₃ solution in a flask and extracted for 2 hours in an 80 ° C water bath, filtered with a Millipore filter (0.45um) and then measured by HPLC. In HPLC, the column was 30 cm × 4.6 mm, C ₁₈ , the solvent was tridecyl ammonium containing methanol (220 mg / 600 mL MeoH + distilled water 400 mL + formic acid 0.05 mL), the flow rate was 1.5 mL / min ⁻¹ , and the absorbance was UV 254 nm.

Catechin was added to 100 g of distilled water at 80 ° C. in 1 g of pulverized green tea leaves, extracted for 30 minutes in a constant temperature water bath, and filtered with a Millipore filter (0.45 μm). The column on HPLC was C18, 30 cm x 4.6 mm, Waters, solvent with acetonitrile, ethyl acetate, 0.05% phosphorus containing solution (120: 20: 860, v / v / v) 1.2 mL, column temperature were 40 degreeC, and the absorbance was UV 254 nm.

The total phenol content was extracted 2-3 times over 2.5 g sample in 25 mL of 100% EtOH.

The extracted sample was Whatman No. The first filtration through 4 filter paper and then centrifuged for 15 minutes at 10,000g. 25 mL with 50% EtOH was then stored at −18 ° C. until measurement. 0.5 mL of the extracted sample was centrifuged at 5,000 g for 10 minutes, and then 2.5 mL of 10% reagent (Folin-Ciocalteau) (BDH) and 1 mL of 7.5% Na2CO3 solution were mixed and placed at room temperature for 30 minutes, and the absorbance was measured at 750 nm using a spectrometer. . Standardization was made by catechin and quantified.

GDC activity was extracted from 20 g of a 50 mM phosphate buffer solution containing a 0.02 mM pyridoxal-5-phosphate solution. The filtrate was filtered with a cheese cloth and centrifuged at 15,000 g for 20 minutes. 4.5 mL of the sample extract was added to the test tube, which was allowed to stand at 37 ° C. for 5 minutes, and then 0.5 mL of 67 mM sodium L-glutamate solution was added thereto and sealed with a stopper. After 1 hour, 1 mL of gas was extracted, and CO ₂ was measured in GC. The amount of CO ₂ generated was calculated as enzymatic activity.

In the free amino acid analysis, the tea extract was centrifuged at 10,000 g at 0 ° C. for 30 minutes, and the supernatant was concentrated under reduced pressure. The filtrate was filtered (0.45 um) and then 50 uL was vacuum dried at the work station. To the dried sample was added 20 uL of a mixture of methanol, water and trifluoroacetic acid (TEA) in a 2: 2: 1 ratio, followed by drying. Methanol, water TEA, and phenyl isothiocyanate were added to a dried sample in a solution of 20 uL mixed with 7: 1: 1: 1 and derivatized at room temperature, followed by vacuum drying. 250 uL of the sample dilution reagent was added to the dried sample and filtered. Then, 10 uL was injected into HPLC (Waters, USA). In HPLC the column was a Pico-Tag column (3.9 x 150 mm, 4um) and the temperature was 50 ° C. The solvent was a solution containing 20 g of sodium acetate trihydrate, 500 uLm TEA, 65 mL of CH ₃ CN (A) and 60% CH ₃ CN (B). After lowering from 100% to 0%, 100% A solution was again measured at UV 250 nm while flowing for 10 minutes.

Example 1-1: Light wavelength  Treatment effect

Infrared (100W, 150W, 250W) and ultraviolet (16W, 30W, 65W) were treated for 2 and 4 hours after sunset, respectively, for 30 days before harvesting, and then leaf characteristics, tea yield, Gabba content, and main components were examined. In the first tea, Dumulcha and cemulcha, respectively, the number of shoots per leaf area, leaf length, number of leaves per shoot, shoot weight and yield were not significantly different between treatment groups (see Tables 2-3).

TABLE 2

Characteristics of First Tea Plantation by Light Wavelength Treatment

TABLE 3

Characteristics of Dumulcha Sprouts by Light Wavelength Treatment

TABLE 4

Characteristics of Semulcha Shoots by Light Wavelength Treatment

As shown in Tables 2 to 4, shoots and leaf growth were more suppressed in the infrared than in the ultraviolet, and tended to be somewhat suppressed at 250W in the infrared. Hunter 'L', 'a', and 'b' values of harvested leaves also showed no difference between harvesting seasons.

Total nitrogen, total amino acid and tannin content decreased slightly as the intensity of infrared and ultraviolet light treatments increased while caffeine content tended to increase slightly, but there was no significant difference between treatments (see Tables 5 to 7).

TABLE 5

Changes in Principal Components of the First Water Car by Light Wavelength Treatment

TABLE 6

Changes in Principal Components of Dumulcha Tea by Light Wavelength Treatment

TABLE 7

Changes in Principal Components of Washing Tea by Light Wave Treatment

In the irradiation of Gaba and GDC (Glutamic decarboxylase) activity according to the light wavelength treatment, the Gaba content was not different in the infrared treatment, but the UV treatment tended to increase as the treated light intensity was increased in all cars. GDC activity was also slightly higher in UV treatment than infra-red and higher in luminescence at UV, but was not affected by treatment time (see Tables 8 and 9).

TABLE 8

Changes in Gava Content and GDC Activity of First Tea by Light Wave Treatment

Average separation in column by Duncan multirange test at ^z 5% level

TABLE 9

Changes in Gava Contents and GDC Activities of Domulum Tea by Light Wavelength Treatment

TABLE 10

Changes in Gava Contents and GDC Activities of Cedar Tea by Light Wave Treatment

Average separation in column by Duncan multirange test at ^z 5% level

Example 1-2: Signaling Material Treatment Effect

Chitosan, salicylic acid, and methyljasmonate solutions, which were signal sources, were treated in various sources, and then the first water tea, two water tea, and three water tea were examined for shoot grass, leaf length, leaf water, shoot weight and yield. In cultivation of water following signal transduction, shoots, leaf length, leaves, shoots and yield did not show any difference between treatments (see Tables 11-13).

TABLE 11

Characteristics of First Tea Shoots with Signaling Material Treatment

TABLE 12

Characteristics of Dumulcha Shoots According to Signaling Substance Treatment

TABLE 13

Characterization of Sedum Tea Plants According to Signaling Substance Treatment

In addition, no physiological impairment due to foliar spraying of the signal transduction material was found. In the leaf hunter values, the 'L', 'a' and 'b' values also showed no difference between treatments. Thus, foliar spraying of signaling materials at this level did not affect shoot growth and did not induce menstrual growth. The total nitrogen, total amino acids, tannins and caffeine content also did not differ between treatments (see Tables 14-16).

TABLE 14

Changes in Principal Components of First Tea by Processing Signaling Material

TABLE 15

Changes in Principal Components of Dumulde Tea by Treatment of Signaling Substances

TABLE 16

Changes in Principal Components of Taxi Tea by Signaling Substance Treatment

Gabba content showed a tendency to increase in signal transduction treatment, especially in methyl jasmonate treatment, which increased significantly with increasing GDC activity (see Tables 17-19).

TABLE 17

Changes in Gava Contents and GDC Activities of First Tea by Treatment of Signaling Substances

TABLE 18

Changes in Gab Content and GDC Activity of Soybean Tea by Signaling Substance Treatment

Average separation in column by Duncan multirange test at ^z 5% level

TABLE 19

Changes in Gava Contents and GDC Activities of Cedar Tea by Treatment of Signaling Substances

Average separation in column by Duncan multirange test at ^z 5% level

There was no difference in shoot growth, leaf growth, and tea yield in the comparison of shoot growth and gaba content in the domestic and Japanese introduced varieties of Yabugida. In addition, there was no difference between the two species in Gaba, catechin and total phenolic acid contents (see Tables 20 and 21). Therefore, it was judged that there was no difference in the Gabba content among the tea trees grown in Korea.

TABLE 20

Comparison of shoot growth between Korean native and Yabugida varieties

TABLE 21

Comparison of Gaba Contents between Korean Native and Yabugida Varieties

Example 1-3 Effect of Spraying Ultraviolet and Signaling Substances

In Example 1, ultraviolet rays and methyl jasmonate were most effective for the Gab content in light wavelength and signal transmission material treatment. On the basis of these results, the effects on the growth of tea shoots in 1,000 ppm foliar spray of methyl jasmonate with irradiation of ultraviolet rays 65W, 2 and 4 hours after sunset were investigated, and the results are shown in Tables 22 and 23.

TABLE 22

Effects of Ultraviolet and Signaling Substances on Growth of Dumulcha Tea

^z Ultraviolet 65W Treatment and 1,000ppm Methyl Jasmonate Foliar Spraying

TABLE 23

Effects of Ultraviolet and Signaling Materials on Growth of Shooting Tea

^z Ultraviolet 65W Treatment and 1,000ppm Methyl Jasmonate Foliar Spraying

As shown in Tables 22 and 23, the number of shoots, the length, the number of leaves, the weight, and the yield of Dumulcha did not differ from the control. Even in tax water, these treatments do not affect the growth of shoots as in the case of Doummul tea, and therefore, it is judged that there is no suppression of shoot growth or physiological damage caused by these combination treatments.

In the change of Hunter 'L' value of Soybean and Semulcha, 'L' and 'b' values tended to be slightly higher in the control than the treatment, but 'a' tended to decrease slightly. There was no significant difference in liver (see Tables 24 and 25). Therefore, these combination treatments in tea did not affect not only shoot growth but also leaf color.

TABLE 24

Changes in Hunter Value of Dumulcha by UV and Signaling Substance Treatment

^z Ultraviolet 65W Treatment and 1,000ppm Methyl Jasmonate Foliar Spraying

TABLE 25

Changes in Hunter Values of Taxi Cars by Treatment of Ultraviolet Rays and Signaling Substances

^z Ultraviolet 65W Treatment and 1,000ppm Methyl Jasmonate Foliar Spraying

In the major nutrient contents of harvested leaves, total nitrogen, total amino acids, tannins and caffeine contents did not differ significantly between the treatment and control (see Tables 26 and 27). Therefore, UV and methyl jasmonate treatments do not seem to affect the major nutrient content of Dumulcha and Semulcha.

TABLE 26

Changes in Nutrient Content of Soybean Tea by Treatment of Ultraviolet Rays and Signaling Substances

^z Ultraviolet 65W Treatment and 1,000ppm Methyl Jasmonate Foliar Spraying

TABLE 27

Changes in Nutrient Contents of Taxi Tea by Treatment of Ultraviolet Rays and Signaling Substances

^z Ultraviolet 65W Treatment and 1,000ppm Methyl Jasmonate Foliar Spraying

In the GDC and Gab content studies, GDC activity in Dumulcha showed a tendency to increase significantly in the treatment group than in the control group. The Gaba content was also significantly higher in the treatments at 24.22 and 26.54 mg / 100 g ^-1 D wt than in control. The treatment group also significantly increased the Gab content with increasing GDC activity compared to the control group (see Tables 28 and 29). Therefore, methyl jasminonate foliar spray increased the Gabb content by 18-24% compared with the control in the multi-source UV treatment.

TABLE 28

Changes in GDC and Gaba Contents of Soybean Tea by Treatment of Ultraviolet Rays and Signaling Substances

^z Ultraviolet 65W Treatment and 1,000ppm Methyl Jasmonate Foliar Spraying

^y Average separation in the column by Duncan multirange test at 5% level

TABLE 29

Changes in GDC and Gaba Contents of Taxi Tea by Treatment of Ultraviolet Ray and Signal Transmitter

^z Ultraviolet 65W Treatment and 1,000ppm Methyl Jasmonate Foliar Spraying

^y Average separation in the column by Duncan multirange test at 5% level

Example 2 Before Jeddah For anaerobic treatment  by Gava  Enhancement investigation

To develop Gaba tea, it is urgent to increase Gaba content in tea leaves. The most efficient method is known to be anaerobic treatment using nitrogen gas, but the Gaba-enhanced experiment using tea leaves has not been attempted in Korea yet. In anaerobic treatment, the Gab content is known to be affected by Gab content by alternately treating anaerobic and aerobic with the treatment temperature, so it is urgent to identify the optimum anaerobic treatment conditions. In addition, if the anaerobic treatment time is long or the treatment temperature is high, the anaerobic fermentation proceeds, the appearance of tea leaves deteriorate, there is a fear that off-flavor in the extract. Therefore, it is necessary to identify the optimal anaerobic treatment conditions for GABA.

For this purpose, the second tea harvested at Bowon Tea Test Center was immediately treated with cold water. Along with room temperature water (20 ℃), the ground water was immersed for 1, 2, 4, 6 hours by lowering the temperature to 0 ℃. After the treated tea was dried at room temperature, the tea was removed by a tea-making tea removing process.

Five strains were used for distribution from Jeonnam Agricultural Research and Development Institute to investigate the Gaba production according to the lactic acid strains. Strain culture medium was 12.5, 15, 17.5% amino acid powder, the culture temperature was 20 ℃.

To increase the Gabba content, the harvested tea was placed in a 20L sealed plastic container with 70% airflow to ensure breathability, and then flowed 100 mL N ₂ gas 300 mL / min ^{- 1} for 5 minutes and then sealed. The plastic box into which the gas was injected was subjected to anaerobic treatment for 1, 3, and 5 hours at 10, 20, and 30 ° C., respectively, and then taken out by a tea removal process. On the other hand, the green tea used as a control was harvested in the tea garden, and then removed by the tea soda tea process.

In order to see the harvesting effect of tea leaves, 1, 10 and 20 hours at 5 ℃ and 20 ℃, respectively, and then 100% N ₂ gas anaerobic treatment for 3 hours, and then quenched by the tea tea removal process.

Total nitrogen, total amino acid, tannin, caffeine, chlorophyll, vitamin C, catechin, total phenol, free amino acid content, GDC activity and Gab content were measured or analyzed in the same manner as in the above examples.

For sensory evaluation, 100 mL of hot water was added to each tube by temperature (80, 90, 100 ° C.), and 3 g of Gabba tea was extracted three times for 3 minutes. Sensory evaluation was conducted by researchers from Mokpo National University's regional specialized crop industrialization center and 10 graduate students of the Department of International Tea Culture. The bitterness, astringency, sweetness and aroma were evaluated separately and then these values were averaged and expressed as numerical values (1 = very bad, 2 = bad, 3 = normal, 4 = good, 5 = very good).

Example 2-1: Cold water immersion  Treatment effect

After harvesting, the main components were immersed from 1 hour to 6 hours with 0 ° C. cold water and 20 ° C. hot water as a control to maintain freshness until transport to the Jeddah plant, and the results were shown in Tables 30 to 32.

TABLE 30

Nutrient Content Changes of Soybean Tea by Cold Water Soaking Treatment

TABLE 31

Changes in GDC and Gab Content of Soybean Tea by Cold Water Immersion

Average separation in column by Duncan multirange test at ^z 5% level

TABLE 32

Changes in Hunter Value of Soybean Tea by Cold Water Immersion

In the leaf hunter value after harvesting, 'L' value was 52.30-51.95 when treated for 1, 2, 4, 6 hours at 0 ° C., and did not show any difference according to the treatment time. On the other hand, at 20 ° C, the appearance decreased slightly as the 'L' value decreased from 4 hours after treatment. Total nitrogen, total amino acid, tannin, and caffeine contents were not affected by treatment temperature and treatment time, but chlorophyll content tended to decrease after 6 hours treatment at 20 ℃. Gabba content showed a tendency to increase in both cold water and room temperature water, especially at 20 ° C. 2 hours or 4 hours treatment. Based on the Hunter value and chlorophyll loss, it was found to be immersed within 4 hours at 0 ° C and within 2 hours at 20 ° C.

Example 2-2: Lactobacillus  Used Gava  Enhancement effect

In the increase of Gaba content using microorganisms (see Tables 33 and 34), Lactovacillus brevis produced the highest yield among the five microorganisms, and 2% glutamic acid was compared to 1% or 3% solution at the culture concentration of this microorganism. Significantly higher. By incubation period, the maximum value was reached at 7 days, and then gradually decreased as the incubation period. When the Gab content was investigated in 12.5, 15.0, and 17.5% cultures of amino acid powder using the same microbial strain, the Gab content was significantly lower than that of glutamic acid, which was about 200 mg / 100 g ^-1, and the Gab content was significantly different depending on the composition of the culture. The effect of enhancing gaba using lactic acid bacteria was also shown to be excellent.

TABLE 33

Changes in Gava Contents in Lactovacillus spp. Treated with Different Glutamic Acids According to Culture Period

Culture medium composition: glucose 1.2%, peptone 1.3%, yeast extract 0.6%, water 91.9-93.9 % (pH 6.1 ± 0.1), Lactovacillus spp. Concentration 1.9 ± 0.1%.

TABLE 34

Changes in Gava Content in Lactovacillus spp. Treated with Different Amino Acid Powders According to Incubation Period

Culture medium composition: glucose 1.2%, peptone 1.3%, yeast extract 0.6%, water 91.9-93.9 % (pH 6.1 ± 0.1), Lactovacillus spp. Concentration 1.9 ± 0.1%.

Example 2-3: Nitrogen Anaerobic treatment  effect

In Gabba and major component changes (see Tables 35 to 37) for 1, 3 and 5 hours of 100% N ₂ gas at 10, 20 and 30 ° C, total nitrogen, total amino acid, tannin, caffeine and chlorophyll content were There was no difference. Free sugars such as glucose, fructose and sucrose did not show any difference between treatments. Gaba and alanine tended to increase as glutamic acid and aspartic acid decreased in amino acid content. Gaba content was higher in all anaerobic treatments than in the control, and among the anaerobic treatments, the Gabba content was highest at 3 hours at 20 ℃.

In anaerobic treatment, sensory evaluation tended to decrease as the treatment time increased with higher treatment temperature (see Table 38). In the control group, the dietary value was 80.4, and the anaerobic treatment of 7 ℃ also showed that the anaerobic treatment did not degrade the quality.

Main components and taste changes according to N ₂ gas treatment (see Tables 39 to 42) after pretreatment at 5, 20 ° C for 1, 10 and 20 hours, respectively, before anaerobic treatment. Was not affected. Therefore, after preliminary treatment, Gabba Jeddah will not affect tea quality.

TABLE 35

Changes in Dumulcha Components by Anaerobic Treatment with 100% Nitrogen Gas

^z all nitrogen ^y all amino acids

TABLE 36

Changes in Sugar Contents of Dumulcha by Anaerobic Treatment with 100% Nitrogen Gas

TABLE 37

Changes in Amino Acid Content of Dumulcha Tea by Anaerobic Treatment with 100% Nitrogen Gas

^z Asp: Aspartic acid, Thea: Theanine, Ser: Serine, Glu: Glutamic acid, Pro: Proline, Gly: Glycine, Ala: Alanine, Val: Valine, Iie: Isoleucine, Leu: Leucine, Tyr: Tyrosine, Pho: Phenylalanine, GABA: γ-aminobutyric acid, Lys: Lysion, His: Histidine, Arg: Arginine.

TABLE 38

Changes in Sensory Evaluation of Dumulcha Tea by Anaerobic Treatment with 100% Nitrogen Gas

TABLE 39

Changes in Principal Components of Soybean Tea by Anaerobic Treatment with 100% Nitrogen Gas after Pretreatment

^z all nitrogen ^y all amino acids

TABLE 40

Changes of Soybean Tea Components by Anaerobic Treatment with 100% Nitrogen Gas after Pretreatment

TABLE 41

Changes of Soybean Tea Components by Anaerobic Treatment with 100% Nitrogen Gas after Pretreatment

^z Asp: Aspartic acid, Thea: Theanine, Ser: Serine, Glu: Glutamic acid Pro: Proline, Gly: Glycine, Ala: Alanine, Val: Valine, Iie: Isoleucine, Leu: Leucine Tyr: Tyrosine, Pho: Phenylalanine, GABA: γ-aminobutyric acid, Lys: lysine, His: histidine, Arg: arginine

TABLE 42

Sensory Evaluation of Soybean Tea by Anaerobic Treatment with 100% Nitrogen Gas after Pretreatment

In order to enhance Gaba according to anaerobic treatment before Jeddah, in Example 1, the Gaba content was greatly increased when 100% N ₂ gas was treated at 25 ° C. for 3 hours. In the investigation of the major nutrient contents according to N ₂ gas expiration and anaerobic treatment (see Table 43) for GABA enhancement, total nitrogen, total amino acids, tannins, caffeine, chlorophyll and vitamin C contents did not show any significant differences compared to the control.

TABLE 43

Changes in Major Components of Green Tea by Aerobic and Anaerobic Treatment with 100% Nitrogen Gas

^z A = 20 ° C., 3 hrs under 100% N ₂

3hrs → 20 ° C under B = 100% N ₂ , 3hrs under aerobic conditions

C = 3hrs → 20 ° C. under 100% N ₂ , 3hrs → 20 ° C. under aerobic conditions, 3 hrs under 100% N ₂

^y all nitrogen ^x all amino acids

In the free amino acid content (see Table 44), aspartic acid was increased in the N ₂ gas treatment compared to the control, but glutamic acid was markedly decreased. The GABA content was higher in the N ₂ treatment than in the control, and the N ₂ treatment showed a significant increase in the GABA during the treatment by alternating anaerobic and aerobic rather than anaerobic treatment.

TABLE 44

Changes in Free Amino Acid Contents by Aerobic and Anaerobic Treatment with 100% Nitrogen Gas

^z A = 20 ° C., 3 hrs under 100% N ₂

3hrs → 20 ° C under B = 100% N ₂ , 3hrs under aerobic conditions

C = 3hrs → 20 ° C. under 100% N ₂ , 3hrs → 20 ° C. under aerobic conditions, 3 hrs under 100% N ₂

^y Asp: Aspartic acid, Thea: Theanine, Ser: Serine, Glu: Glutamic acid Pro: Proline, Gly: Glycine, Ala: Alanine, Val: Valine, Iie: Isoleucine, Leu: Leucine Tyr: Tyrosine, Pho: Phenylalanine, GABA: γ-aminobutyric acid, Lys: lysine, His: histidine, Arg: arginine

Average separation in column by Duncan multirange test at level ^x 5%

In Gaba tea extract sensory evaluation (see Table 45), the tastes of 40% and 60% intrinsic factor showed that the appearance of leaves extracted during anaerobic treatment tended to decrease slightly compared to the control in gas treatment. . On the other hand, there were no significant differences in the intrinsic factors such as flavor, color and taste. In the composite score, the control group 82.4 showed no difference from the anaerobic treatment group 80.1, 76.3, and 75.8. If the N ₂ anaerobic treatment period is long, anaerobic respiration results in blackening of the leaves and off-flavor. 3 hours anaerobic treatment → 3 hours aerobic treatment → 3 hours anaerobic treatment enhances Gaba, but does not affect the taste of the extract.

TABLE 45

Sensory Evaluation of Green Tea Extracts by Aerobic and Anaerobic Treatment with 100% Nitrogen Gas

^z A = 20 ° C., 3 hrs under 100% N ₂

3hrs → 20 ° C under B = 100% N ₂ , 3hrs under aerobic conditions

C = 3hrs → 20 ° C. under 100% N ₂ , 3hrs → 20 ° C. under aerobic conditions, 3 hrs under 100% N ₂

Example 3: Gavacha  Quality change measurement in distribution

The tea is then kneaded and placed in a polyethylene container to seal the product. The moisture content is relatively low through drying process, so it is mainly stored or distributed at room temperature. When you start drinking, you should open ten sealed containers. In order to drink delicious tea, the freshness of the tea must be maintained in circulation. To this end, it is important to identify the Gavacha distribution period at low and room temperature.

The harvested tea leaves were Kabacha, which was prepared by Chapter 8. 50 g of Gaba tea was placed in polyethylene, and the container was sealed, and after opening, the container was picked up with a stationery clip and the container was closed, and silica gel was added before closing with the clip. These samples were collected at room temperature and low temperature storage for 12 months each. After tea extraction, sensory evaluation, tannin and catechin, Gaba, PPO activity and the like were investigated in the same manner as in the above example.

In the sensory evaluation (see Table 46) of Gavacha at room temperature and at different temperatures (sealing, closed with a clip after opening, opening with a silica gel and closing with a clip after opening), the taste at room temperature was 6 months, The clip and clip + silica gel treatment showed a good tendency up to 4 months, but since then, the taste decreased significantly with the storage period.

At 0 ° C., taste remained excellent until 8 months when sealed and 6 months when treated with clip, clip + silica gel, but thereafter tended to decrease significantly.

Tea is relatively insensitive to storage temperature or relative humidity compared to fresh produce because tea leaves are dried during the removal process, but the storage period is significantly extended during storage by sealing together with the storage temperature.

In the sealed state, Gaba tea showed 6, 8 months of storage time at room temperature and low temperature, but shortened to 4 and 6 months, respectively, and had no effect on silica gel treatment.

TABLE 46

Changes of Sensory Characteristics of Gaba Tea Extracts According to Storage Period

^z 1 = Significantly bad, 2 = Poor, 3 = Normal, 4 = Excellent, 5 = Good

In the change of tannin content in Gaba tea storage (see Table 47), the initial storage time was 186.7mg / 100mL ^-1, but decreased with the storage period.

In the packaging method, the clip and clip + silica gel treatments significantly reduced tannin content compared to the sealing treatments.

After 12 months of storage, the tannin content was 134-150.0mg at room temperature storage and 153.4-178.6mg / 100mL ^-1 at low temperature storage.

At catechin content changes (see Table 48), 124.8 mg. 100 mL ⁻¹ before storage. However, it decreased with the storage period. By treatment, there was a significant decrease in clip, clip + silica gel treatment at room temperature storage rather than cold storage. The taste of tea extract decreases with storage period, which seems to be closely related to the decrease of soluble tannin content and catechin content.

TABLE 47

Changes in Tannin Content of Gaba Tea Extracts According to Storage Conditions (mg.100mL ^-1 )

TABLE 48

Changes in Catechin Content of Gaba Tea Extracts According to Storage Conditions (mg.100mL ^-1 )

In the Gabba content (see Table 49), the Gabba content decreased at room temperature and low temperature storage with the passage of the storage period. At 12 weeks of storage, the Gabba content was 5.6, 5.2 and 5.0 mg.100 mL for seal, clip and clip + silica gel treatment, respectively. ^The sealing tendency was ^-1 , but there was no significant difference between treatments. When the low-temperature processing treatment by GABA content processing sealed with 6.6, 6.0, 6.1mg.100mL ^-1 even exhibited slightly higher tendency. At the storage temperature, the Gab content tended to be significantly higher at a lower temperature than at room temperature.

TABLE 49

Changes in Gava Contents of Gaba Tea Extract with Storage Conditions (mg.100mL ^-1 )

In PPO activity (see Table 50) during Gabacha storage, enzyme activity per treatment at room temperature showed a maximum at 6 months of storage and then decreased over the storage period. Even at low temperatures, enzyme activity peaked at 8 months of storage and then decreased. The discoloration of tea leaves and the reduction of major nutrient contents during storage are known to be the result of oxidation by PPO activity. Lowering the temperature during storage or sealing packaging may increase the freshness of tea leaves by inhibiting PPO activity.

TABLE 50

Changes in PPO Activity of Gaba Tea Extracts According to Storage Conditions (unit / min)

Example 4: Gavacha  Manufacture of products

Jeddah process for the development of Gabba tea product using the Gabba enhancement system through the anaerobic treatment before and after the multi-way built through the above embodiment is as follows.

1. Gaba Tea and Tea Bag Making Process

Thirty days before harvesting-harvesting at 2 hours after harvesting from the UV 75W sunset to the harvesting period, and 1,000 ppm of methyljasmonate sprayed every three times / three days from 9 days before harvesting. The harvested tea leaves were forged for 4 hours at room temperature, 3 hours anaerobic treatment, 3 hours aerobic treatment and 3 hours anaerobic treatment at 20 ° C., 100% N ₂ gas, and then increased to Gabba, and then steamed at 100 ° C. for 40 seconds, Blow dry at room temperature. Subsequently, hot-air-dried at 80 ° C. for 90 minutes, sorted, 50 g injected into a polyethylene container, and then sealed and packaged as a product.

2. Gabba powder tea making process

In Dawon, 30 days before harvesting and harvesting period, 75W of ultraviolet rays are treated for 2 hours after sunset, and the light shielding net is shaded from 20 days before harvesting to harvesting season. After harvesting, 1,000 ppm of methyl jasmonate was sprayed on the foliar and forged for 4 hours at room temperature after harvesting, followed by 3 hours anaerobic treatment, 3 hours aerobic treatment, and 3 hours anaerobic treatment at 20 ° C. and 100% N ₂ gas. After the increase, the mixture was steamed at 100 ° C. for 40 seconds and air-dried at room temperature. Subsequently, hot-air-dried at 80 ° C. for 90 minutes, sorted, pulverized into ball mill ceramics, 20 g injected into a container made of polyethylene, and then sealed and packaged as a product.

3. GABA Beverage Production Process

The Gabba tea produced according to the present invention was extracted with hot water at 30 g / 1,000 mL for 1 hour at 100 ° C., and then cooled. 0.2% of vitamin C and 0.03% of sodium hydrogen carbonate are mixed, filtered through a micro filter, sterilized, and then injected into a container for safety.

To prepare tea doses, the tea was extracted with 10, 15, 25, 30, 35 and 40 g / L, extracted at 100 ° C for 3 minutes, and the main characteristics and tastes were investigated. The higher the dose, the lower the pH and Hunter 'L' values, but the higher the acidity and sugar content. When the amount of tea was too small or too high, the taste tended to be bad due to bitterness, sweetness, astringent taste, and aroma imbalance. The best taste was 30g / L.

In the content of Gaba tea major nutrients produced (see Table 51), calories, sodium and fat were not included, the total phenol content was 38 mg, and the Gaba content was 8.6 mg.g ^-1 D wt. In Japan, where the Gaba tea is commercialized, there is no standard for the Gabba content so far, but in Korea, it is necessary to set a standard for Gabba Tea. When these standards are established, functional Gabacha commercialization is expected to be realized early.

TABLE 51

Nutrients of Gaba Tea and Gaba Drinks

1 is a graph showing the weight change of rats fed the normal diet and HFD (high fat diet) for 6 weeks.

2 is a graph showing the dietary intake of rats tested for 4 weeks.

3 is a graph showing the weight change of rats tested for 4 weeks.

4 is a graph showing the total intraperitoneal fat of rats fed the experimental diet for 4 weeks and administered Gabacha and green tea water extracts.

Figure 5 is a photograph showing the abdominal fat of rats fed a high fat diet for 4 weeks and gabacha water extract.

FIG. 6 is a graph showing triglyceride concentrations in plasma of rats fed the experimental diet for 4 weeks and receiving water extracts of Gabacha and green tea.

FIG. 7 is a graph showing total cholesterol concentration in plasma of rats fed the experimental diet for 4 weeks and receiving water extracts of Gabacha and green tea.

FIG. 8 is a graph showing HDL concentrations in plasma of rats fed the experimental diet for 4 weeks and receiving water extracts of Gabacha and green tea.

FIG. 9 is a graph showing LDL concentrations in plasma of rats fed the experimental diet for 4 weeks and receiving water extracts of Gabacha and green tea.

FIG. 10 is a graph showing VLDL concentrations in plasma of rats fed experimental diets for 4 weeks and receiving water extracts of Gabacha and green tea.

Claims (11)

Gaba enhancement method of green tea, as a light wavelength treatment before harvesting, any one of 100 to 250W infrared treatment, 200W visible light treatment or 10 to 40W ultraviolet treatment or a combination of two or more thereof before multiple harvesting Gabba enhancement method of tea leaves, characterized in that the treatment for 2 to 4 hours after sunset for 30 days. In the Gaba enhancement method of green tea, as a signal transduction material before harvesting, chitosan having a molecular weight of 40,000 to 50,000 was dissolved in lactic acid, diluted to 50 to 500 ppm, and foliar spray treatment was carried out three times a week, and salicylic acid was dissolved in alcohol and 1,000 to 3,000 ppm. The method of any one of three foliar spray treatment at 9 days before harvesting or 3 days of foliar spraying or dissolving methyl jasmonate in alcohol and diluting it to 250 to 1,000 ppm 3 foliar spraying at 9 days before harvesting Or Gaba enhancement method of tea leaves, characterized by treating them in combination of two or more. In the Gaba enhancement method of green tea, after harvesting the tea leaves in cold water immersion treatment for 1 to 6 hours as a post-harvest treatment, dried at room temperature and then removed, or after the treated tea leaves with nitrogen gas, 10 to 30 ℃ After the anaerobic treatment for 1 to 5 hours at 1, 20 minutes or leave the harvested tea leaves at 5 to 20 ℃ state, and then anaerobic treatment with nitrogen gas and then remove, or harvested tea leaves lactic acid bacteria and amino acids Gaba enhancement method of green tea, characterized in that any one method or a combination of two or more of the method of treatment with a powder mixture. Gaba enhancement method of green tea, Gaba enhancement method of green tea, characterized in that the treatment in combination with one or more of the method of claim 1 to claim 3. Gabacha composition for blood pressure strengthening and lipid metabolism improvement comprising the Gaba tea extract produced by hot water extraction of Gaba tea produced by any one of claims 1 to 4 as an active ingredient. 30 hours prior to harvesting in the multi-day harvesting process for 2 hours after the UV 75W sunset; Foliar spraying 1,000 ppm of methyl jasmonate at intervals of 3/3 days from 9 days before harvest to harvest time; Forging the harvested tea leaves at room temperature for 4 hours, to enhance the Gaba by 20 hours, 3 hours anaerobic treatment, 3 hours aerobic treatment and 3 hours anaerobic treatment in 100% N ₂ gas; It is steamed at 100 ° C. for 40 seconds, blow-dried at room temperature, and hot-air dried at 80 ° C. for 90 minutes, followed by sorting and packaging. Gaba tea bag manufacturing method consisting of. Gabba tea bag for improving lipid metabolism produced by the method of claim 6. 30-day before harvesting in the multi-day harvesting process with a 75W ultraviolet light from the harvester and 2 hours after sunset, and shading from 20 days before harvesting to harvesting period with a shading network; Foliar spraying of 1,000 ppm of methyljasmonate before harvesting; After forging for 4 hours at room temperature after harvesting, 3 hours anaerobic treatment, 20 hours aerobic treatment, and 3 hours anaerobic treatment in 100% N ₂ gas at 20 ℃; It is heated at 100 ° C. for 40 seconds, followed by drying at room temperature with air blowing; And Hot-air-dried at 80 ° C. for 90 minutes, sorted and packed Kabagarcha Jeddah method consisting of. Gaba powdered tea improved by Gaba prepared by the method of claim 8 for improving lipid metabolism. Extracting hot water at 30 ° C./1,000 mL for 1 hour at 100 ° C., followed by cooling; Mixing therewith 0.2% of vitamin C and 0.03% of sodium bicarbonate; And Filtration through a micro filter, sterilization, and then investigating the safety and injecting into the container GABA beverage manufacturing method consisting of. Gabba beverage for improving lipid metabolism prepared by the method of claim 10.

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