KR20100088522A - Method of making food by using fermented tea extracts - Google Patents

Abstract

PURPOSE: Tea leaf enzyme and a method of making food using the same are provided to mix beneficial components such as dietary fiber, protein, beta-carotene, vitamin E, chlorophyl, minerals etc with food and to maintain a flavor and taste of the tea. CONSTITUTION: A method of making food using tea leaf enzyme includes the following steps: rolling tea leaves in a rolling machine for 1 ~ 5 minutes; filling the rolled green tea leaves with sugar in a container; turning the leaves inside out in the shade for 30 ~ 60 minutes; manufacturing tea leaf enzyme by aging the mixed solution for 60 ~ 90 days; manufacturing food with the tea leaf enzyme using other ingredients.

Description

Tea leaf enzyme and manufacturing method using the same {Method of making food by using fermented tea extracts}

The present invention relates to a tea leaf enzyme obtained by fermenting tea leaves with sugar and a method for producing a food using the tea leaf enzyme.

Looking at the leaves of tea, that is, tea leaves, 75-80%, 20-25% are solids, and 40% of the solids are water-soluble components of tannins, amino acids, vitamins, caffeine, sugars, saponins and small amounts. There are organic acids and inorganic ingredients, 60% of which is insoluble material such as cellulose, protein, pectin, starch, fat-soluble vitamins. Tea components are known to cause a variety of physiological effects in the human body, typically known as anti-cancer and immune enhancing effects.

On the other hand, tea leaves have been used mainly in the form of beverages by fermentation in most cases, such as green tea, oolong tea, and black tea, but recently, tea leaves are simply drinkable with the spread of well-being culture and the development of food processing industry. In addition, products have been developed for use in cosmetics, soaps, sweets, ice cream and the like. However, until now, most attempts to use tea leaves in food have included green tea powder, and there have not been many attempts to produce foods using raw tea leaves as they are by using raw tea leaves themselves as food ingredients.

Tea leaves collected from the tea tree are generally classified into green tea, green tea, white tea, black tea, yellow tea, and black tea (see Hadong-gun Office homepage "www.greentea.go.kr").

On the other hand, tea is classified according to the degree of fermentation. The term "fermentation" refers not to fermentation by microorganisms generally speaking, but to tannin (polyphenol) contained in tea leaves at appropriate temperature and humidity. Oxidized by polyphenol oxydiaze, an oxidase, changes the color of green to yellow (deaflavin) or red (dearubikin), causing a complex chemical reaction to create a unique aroma and taste.

Green tea is an unfermented tea made by preserving chlorophyll as it is without fermenting the tea leaves. There are green teas, which are roasted in kilns and steamed teas that are boiled in shiru. The fragrance is good and the thickener tea is multicolored. Green tea, on the other hand, destroys oxidases to prevent fermentation.

On the other hand, the tea leaves are made by fermenting about 10 ~ 70% of the polyphenol component of tea leaves by wilting and agitating the tea leaves in the sunlight or indoors. Many people like it because of its fragrance and weight loss effect. Jasmine tea is 15 ~ 20% fermented, 30 ~ 40% poong tea and 60 ~ 70% fermented tea. Of course, these numbers are approximate and may not necessarily match.

The fermented tea is a type of black tea that is made by fully fermenting tea leaves. Black tea produced in each country is fermented more than 95%.

The manufacturing process of black tea is in order of withering, rubbing, fermentation and drying. The unique scent of black tea is withering and fermentation, and the taste is tannin.

Like the manufacturing method of green tea, after destroying enzymes, tea leaves are deposited to induce the propagation of microorganisms in the air, and fermentation occurs again.

On the other hand, tea leaves contain about 10 ~ 18% of catechins (see Hadong Green Tea homepage, “www.greetea.go.kr”). Catechin is a polyphenol, which is a mild flavor of green tea (Camellia sinensis). The catechins include free catechins with a mild bitter taste, ester catechins with a bitter and astringent taste, and combined catechins with a strong bitter and mild astringent taste. It is known to have various effects such as anti-obesity, anti-diabetic, antibacterial, detoxification, anti-inflammatory effect, caries prevention, anti-gugging, normalization of intestinal flora.

These catechins are included in most tea leaves as they are the main ingredient to make tea leaves feel bitter and bitter. When the tea leaves are fermented and drink like green tea or oolong tea, the bitter taste is not a big problem. . However, when tea leaves in water, many fat-soluble components having various physiological effects are not dissolved in water, so there is a problem that the body is not ingested. Thus, if the tea leaves are used as raw foods to produce all the ingredients of the tea leaves themselves, the ingested useful ingredients have the advantage that they can be absorbed more in the body.

However, it is also true that when the food is consumed using raw tea leaves as it is, the bitter and bitter taste due to the catechin component does not satisfy people's taste. Because many people avoid the shivering and bitter taste of these tea leaves, most manufacturers have had to add some of the tea leaves to their foods, or make processed foods using some of the extracts extracted from the tea leaves. There was a problem of not properly ingesting beneficial ingredients.

On the other hand, there are many cases of using tea leaves to manufacture extracts or extracts and use them as health foods.In addition, in the preparation of such extracts, the extracts are naturally fermented with sugars such as sugar and oligosaccharides to extract the extracts for beverages and the like. There is an example that has been used.

However, in the manufacture of extracts through such fermentation, there are many differences in the taste and nutrition depending on the optimum temperature, the ripening time, and the ripening method. The present invention provides a fermentation condition of two-stage fermentation in which the tea leaves are fermented with sugar. To optimize the new tea leaf fermented food was prepared, which in the present invention will be called tea leaf enzyme.

The present invention aims to provide a new fermentation process for tea leaves which is naturally fermented with sugar tea, and in particular, in the two-step fermentation process with sugar, by using optimized fermentation conditions, taste and nutrition The purpose of the present invention is to provide a tea leaf enzyme, a new tea fermented food with excellent ingredients, and by using the fermented tea leaf enzyme in other ingredients, to provide a new method for producing a tea food with added taste and nutrition. The purpose is.

In order to achieve the above object, the present invention provides the following solution.

Fresh tea leaves collected from the tea tree or processed tea leaves selected from the group consisting of green tea, green tea, white tea, black tea, yellow tea, black tea and black tea are mixed with sugar in a ratio of 1: 0.9 to 1.2 by weight to 50 to 85 Filling in the% ratio and inverting 30 to 60 minutes a day in a place without light so that the sugar is completely dissolved in liquid (first step);

Transfer the mixture of sugar and tea leaves, which have become completely liquid sugar, to a stirrer and ferment for 60 to 90 days in a light-free place while stirring for 15 to 60 minutes a day, and the primary fermentation with a sugar content of 40 to 55 brix. Step (second step);

Removing the solids from the mixed solution which has undergone the first fermentation and aging the remaining extract for 60 to 90 days in the absence of light to prepare tea leaf enzyme (third step); And

A method of producing a food using tea leaf enzyme comprising the step (fourth step) of preparing a food using the tea leaf enzyme in other food ingredients.

The present invention as a food using the tea leaf enzyme, hamburger patties, radish, smoked sweetfish to provide.

Tea leaf enzyme prepared according to the manufacturing method of the present invention is prepared according to the optimized fermentation process, the original taste and nutrition of tea leaves are still intact, while the food produced using the tea leaf enzyme of the present invention is a diet contained in tea leaves The beneficial ingredients such as fiber, protein, beta-carotene, vitamin E, CHOLOROPHYL, minerals, etc. are infused into the food as it is, there is an advantage that you can take the nutrition of tea leaves with the taste and aroma of tea leaves.

In addition, various useful components contained in tea leaves may perform various functions in foods prepared by using tea leaf enzymes. In particular, it is also possible to reduce food hygiene accidents by inhibiting the activity of harmful E. coli or O-157, which causes the various food poisoning. In addition, at the time of the problem of fast food, such as hamburgers, including the useful ingredients of tea leaves, to reduce the simmering and bitter taste of the leaves to fit the taste of children and adolescents who enjoy fast food, hamburgers It may also be of some help to the health of children or adolescents who enjoy it. In addition, the components of the tea tends to soften the meat and pull out the oil, but in the case of a hamburger patty using the tea leaf enzyme according to the present invention, such an advantage may be properly exhibited. In addition, the carcinogens that can be produced when baking hamburger patties are suppressed due to the antioxidants of the tea leaves, there is an advantage that can be manufactured more secure food.

The present inventors study various methods of ingesting the spirits while enjoying the taste and aroma of tea leaves while working in the industry, and researched through numerous trial and error to make foods that can ingest the unique ingredients of tea leaves. , Tea leaf enzyme through the fermentation of the tea leaves and sugar as described above and to develop a variety of food production method using the same.

The present invention provides a method for producing food using the tea leaf enzyme as described above, as an example of the food for understanding of the present invention, hamburger patties, pickled radish and smoked sweetfish. Tea leaf enzyme according to the present invention can be used as a beverage by diluting with water, and can be used as a source for a variety of food, the method of producing a food disclosed herein is merely presented as an example, the tea leaf enzyme of the present invention The range of food using is not limited thereto.

Hereinafter, the food production method including the tea leaf enzyme production method according to the invention in detail.

1. The first step: mixing tea leaves with sugar

The tea leaves collected from the tea tree and washed for 1 to 5 minutes are re-washed tea leaves or processed tea leaves selected from the group consisting of green tea, green tea, white tea, black tea, yellow tea, black tea and black tea. The mixture is mixed at a weight ratio of 1: 0.9 to 1.2, and filled at a ratio of 50 to 85% of the volume of the container, and then inverted for 30 to 60 minutes a day in a place without light so that the sugar is completely dissolved and becomes a liquid.

Tea leaves collected from the tea tree can be kept in a seasoning process to remove the bitter and bitter ingredients, thus maintaining a better taste. However, since the processed tea leaves have already undergone the mindful process, a separate mindful process is not necessary.

On the other hand, in the present invention, the green tea or processed tea leaves may be used by adjusting the content of catechin through the process of immersing in water. This may be necessary for those who are burdened with the bitter and bitter taste of catechins. In other words, the tea leaves collected from tea trees are immersed in water for 12 to 24 hours, and then removed and drained. Repeat the process 2-4 times to keep the catechin content in the tea leaves 2-7% of the solid content in the tea leaves. You can use fresh green tea leaves for 3 minutes. On the other hand, in the case of the processed tea leaves, the catechin content can be adjusted to 2-7% by only one pass of immersion in water for 12 to 24 hours.

The ratio of sugar to tea leaves is preferably 1: 0.9 to 1.2. Under these conditions, fermentation occurs appropriately, and the taste of the tea leaf enzyme produced is also good. On the other hand, the reason for limiting the amount of filling the container to 50 ~ 85% is because the fermentation is already started in the process of melting the solid sugar, because the container may explode or break due to the volume expansion caused by the fermentation. On the other hand, the container is preferably sealed in order to prevent the air from entering, but does not mean that the container is not sealed enough to escape the gas generated inside. In other words, the solids and liquid components of the interior do not escape, but the degree of leakage of gas generated therein is tolerated. And, it is important to do this step in the place where there is no light. This is because in the light, it can be corrupted by the rapid fermentation.

This process proceeds until the solid sugar is completely dissolved and becomes liquid. And, during the course of the process, turn it over for 30 to 60 minutes a day to help the sugar melt, and also allow the gas to escape.

2. Second stage: first fermentation

When the sugar is completely liquid, transfer the mixture of sugar and tea leaves, which are completely liquid, into the stirrer and ferment for 60 to 90 days in a light-free place with stirring for 15 to 60 minutes a day. First fermentation to have a.

The stirrer is preferably sealed. On the other hand, it is important to have the sugar content, if it is fermented until the sugar content, if it does not reach the sugar content is to be taken out from the stirrer. At the bottom, the stirrer is filled with a mixture of sugar and tea leaves with a volume of about 50-85%. This is the same reason as above.

3. Stage 3: Secondary Fermentation

At the end of the primary fermentation with sugar content, the contents are removed from the stirrer to remove solids and only extract is left. The extract is then transferred to another container and aged for 60 to 90 days. Again, it is good to block the light, the amount of extract to fill the container depends on the temperature to ripen, if the cold ripening may be up to 90%, but if aged at room temperature, it is good to fill up to 80% of the container. This is because the internal volume can continue to expand by continuous fermentation. After the ripening, tea leaf enzyme production is complete.

4. Fourth Step: Use in Food Manufacturing

The tea leaf enzyme thus prepared is used to prepare food using other food ingredients.

This step can be used for the production of various foods.

The tea leaf enzyme can be diluted in water and drinkable. When diluting, you can select the ratio according to your preference. However, it is common to dilute 1 part by weight of tea leaf enzyme in 9 parts by weight of water.

In addition, this tea leaf enzyme can be used as a source for various foods.

Hereinafter, the use example of the tea leaf enzyme in food is shown through an Example.

< Example  1> Manufacture of Hamburger Patty

Mixing tea leaf ingredients with hamburger patties will make the meat softer, improve the taste of the patties, and when the patty is baked by the anti-cancer ingredients of green tea, it can also inhibit the action of carcinogens generated on the baked side. It may also inhibit the action of harmful bacteria, such as. That is, the catechin component in green tea can suppress the generation of harmful bacteria and the like that produce ammonia and amines in the intestine.

However, if the preference of a person who consumes a hamburger patty has a feeling of refusal to bitter and bitter taste due to the catechin component of the tea leaf, some of the tea catechin component may be removed.

The production of a hamburger patty is the tea leaf enzyme 50-200 parts by weight, 5 to 20 parts by weight saline, 50 to 300 parts by weight of onion, 5 to 20 parts by weight of starch powder, 1 to 3 eggs, crushed meat 1000 parts 0.1-50 parts by weight may be put in a stirrer and then put in a molding machine to form a hamburger patty. This hamburger patty can be cooked or baked right into your hamburger. Alternatively, the prepared hamburger patties can be frozen and used later. The meat can be any meat, such as beef, pork, lamb, chicken.

Example 1-1

Keep in mind that the tea leaves collected from the tea tree are washed for 3 minutes in a season. Then, the tea leaves are washed again and mixed with sugar in a 1: 1 weight ratio, and filled with 70% of the container volume. Invert 30 to 60 minutes a day until the sugar is completely dissolved. It took about 5 days.

After transferring the mixture of sugar and tea leaves, which became completely liquid sugar, to the stirrer, the mixture was first fermented for 70 days in a place without light while stirring for 15 to 60 minutes a day, and the solids were removed from the mixed solution after the primary fermentation. The extract was placed in a separate container. The sugar content of the extract was measured to be 49 brix. On the other hand, the extract was filled with about 85% of the container to aging in refrigeration for 70 days in a light-free place to prepare a tea leaf enzyme.

Meanwhile, the tea leaf enzyme 50-200 parts by weight, 5-20 parts by weight of saline, 50-300 parts by weight of onion, 5-20 parts by weight of starch powder, 1 to 3 eggs, crushed 0.1 to 100 parts by weight of crushed pork 50 parts by weight of a stirrer may be stirred and then put into a molding machine to produce a hamburger patty. This hamburger patty can be cooked or baked right into your hamburger. Alternatively, the prepared hamburger patties can be frozen and used later.

In this example, 1000 grams of pork, 100 grams of tea leaf enzyme, 10 grams of saline, 120 grams of onion, 10 grams of starch, 2 eggs, 1 gram of pepper, stirred well in a stirrer and put into a molding machine to form a hamburger patty Molded.

The patty thus formed was baked in an oven.

Examples 1-2 to 1-4

A hamburger patty was prepared in the same manner as in Example 1-1, except that tea leaves were used as the following tea leaves.

The tea leaves collected from the tea tree were immersed in water for 18 hours, and then taken out to remove the water, followed by 2 (Example 1-2), 3 (Example 1-3), and 4 times (Example 1-4). Fresh tea leaves were used, keeping the catechin content in the tea leaves at 2-7% of the solid content in the tea leaves for 3 minutes.

On the other hand, the catechin content of the green tea leaves thus obtained was measured by the Hadong Green Tea Research Institute. The results were 6.8% in two runs, 4.1% in three runs and 2.1% in four runs.

Examples 1-5

A hamburger patty was prepared in the same manner as in Example 1-1, except that tea leaves were used as the following tea leaves.

Purified green tea leaves were immersed in water for 18 hours, removed, and then dried three times to process 2 to 7% of the solid content in the tea leaves.

< Example  2> Manufacture of pickled radish

Tea leaf enzyme was prepared in the same manner as in Examples 1-1 to 1-5.

Then, using the prepared tea leaf enzyme, each of the radish was prepared (Examples 2-1 to 2-5).

A general method for preparing tea leaf enzyme using the prepared tea leaf enzyme is as follows.

Completely immersing raw radish in the tea leaf enzyme for 3-10 days;

Removing radish and heating the remaining tea leaf enzyme to 35-50 ° C. for 30-90 minutes to cool; And

In a method comprising preparing a radish by immersing the radish previously taken out in a solution of 4 to 8 parts by weight of salt and 2 to 3 parts by weight of vinegar to 90 parts by weight of the cooled tea leaf enzyme to mature for 3 to 10 days By using the tea leaf enzyme can be produced radish.

One embodiment for the production of pickled radish is as follows.

That is, raw radish was completely immersed in the tea enzyme for 7 days. Then, the radish was taken out and the remaining tea leaf enzyme was heated to 40 ° C. for 1 hour and then cooled. 6 parts by weight of salt and 2 parts by weight of vinegar were mixed with 90 parts by weight of the cooled tea leaf enzyme, and the radishes previously taken out were immersed again and aged for 7 days. The radish thus prepared is dark brown in color, and the inherent aroma of tea leaves is infused.

< Example  3> Manufacture of smoked sweetfish

Ayu is considered a high-end fish species in our country, and sweetfish contains approximately 77% water, and here are proteins. Various nutritional ingredients and minerals such as lipids, calcium, vitamin A, vitamin B1 and vitamin B2 are included. On the other hand, sweetfish gut contains a lot of vitamins A, B, D and the like, so that the guts are not discarded and dried, smoked, grilled, or the like.

Tea leaf enzyme was prepared in the same manner as in Examples 1-1 to 1-5.

Then, using the prepared tea enzymes, each of the pickled radish was prepared (Examples 3-1 to 3-5).

The method for preparing smoked sweetfish is as follows.

Prepare the sweetfish by separating the internal organs, washing the separated internal organs and the internal organs removed, prepared sweetfish and sweetfish internal organs separately 15 parts by weight of the tea leaf enzyme 70 to 90 parts by weight of water, 3 to 7 parts by weight of salt, After immersing for 1 to 5 hours in a mixed solution of 1 to 2 parts by weight of citron or orange juice, take it out, and then, in a drier, spray water for 1 to 3 times with a sprayer for 30 to 120 minutes, and then dry it by cold air at 1 to 10 ° C. Dry at 10 ~ 20 ℃, repeat this cold wind and subsequent drying 2 ~ 5 times, and then put fresh tea leaves collected from tea tree on the pallet of smoker and remove dried guts from 30 ~ 50 Smoke in a smoker that is ℃ ℃, smoked by burning dry tea with 10-15% moisture together with bark sawdust or oak sawdust to generate smoke, smoke for 30-100 minutes, then take out from the smoker Smoked sweetfish The. The sweetened fish can be consumed using various cooking methods such as grilling or grilling and frying after eating or seasoning. On the other hand, smoked sweetfish can be frozen and stored and then thawed and cooked.

It is important that the time to soak sweetfish and its intestines is not too long. After more than 48 hours, the soaked solution may decay and odor. However, the immersion time is sufficient for 1 to 5 hours, the solution is sufficiently absorbed in the sweetfish and its internal organs. On the other hand, spraying water with a nebulizer during the cold air drying is to obtain a cancerous effect that the moisture is diffused out when the humidity is high, which is conceived in the manufacturing method of the glory oyster.

On the other hand, in the present invention a specific embodiment for producing a smoked sweetfish is as follows.

Prepare the sweetfish by separating the internal organs, washing the separated internal organs and the internal organs removed, and prepared prepared sweetfish and sweetfish internal organs separately 15 parts by weight of tea leaf enzyme 80 parts by weight of water, 5 parts by weight of salt, citron or orange juice 1 part by weight was immersed in the mixed solution for 3 hours, and then taken out in a drier for 60 minutes under cold air drying at 2 ° C. At this time, it was dried while spraying water twice with an atomizer at the time of drying. The amount of water sprayed was such that the water did not flow down. Again dried at 15 ℃. On the other hand, such cold air drying and subsequent drying was performed a total of three times. Subsequently, put the fresh tea leaves collected from the tea tree on the pallet of the smoker and smoke the dried sweetfish and sweetfish gut in a smoker with a temperature of 30 to 50 ° C. The dried tea (~ 15%) was burned together to generate smoke for 60 minutes and then removed from the smoker to produce smoked sweetfish.

< Experimental Example  1> Investigation of palatability according to fermentation conditions of tea leaf enzyme

The optimum fermentation conditions of tea leaf enzyme were examined. On the other hand, palatability evaluation was made through the results of 10 adult men and women to evaluate the highest 10 points and the lowest 1 point, and then through the results.

First, the results were confirmed by varying the weight ratio of tea leaves and sugar.

Tea leaves: weight ratio of sugar Taste and Aroma Evaluation Preference evaluation
Comparative Example 1 1: 0.5 Off-flavor occurrence 2.1
Comparative Example 2 1: 0.8 Off-flavor occurrence 3.5
Example 1-1 1: 1 A lot of tea tasted good 8.9
Comparative Example 3 1: 1.3 Sugar taste was strong, bad smell 5.4
Comparative Example 4 1: 1.7 Sugar taste was too strong, bad smell 4.9

With the weight ratio of the tea leaves and sugar as described above, the rest of the tea enzyme was prepared as in Example 1-1. As a result, in the case of Comparative Example 1 and Comparative Example 2, off-flavor was badly generated from the produced tea leaf enzyme. In other words, the tea leaves were not fermented properly by the microorganisms and had a bad smell. On the other hand, in the case of Comparative Example 3 and Comparative Example 4, leaving the fermentation, the taste of sugar was so strong that it was difficult to feel the taste of tea, and it appeared that the odor occurred because the fermentation was inappropriate.

On the other hand, under the same conditions as in Example 1-1, except that the primary and secondary fermentation process in the place where the sunlight is compared to compare the results (Comparative Examples 5, 6).

Condition Taste and Aroma Evaluation Preference evaluation Comparative Example 5 Only primary fermentation proceeds in sunlight Off-flavor occurrence 5.9 Comparative Example 6 Secondary fermentation only in sunlight Off-flavor occurrence 6.7 Example 1-1 Full course in the dark Tea aroma and sweetness were appropriate 9.1

As a result, when fermented in sunlight, fermentation was so intense that not only the internal liquid leaked out through the lid of the container, but also off-flavor occurred in the produced tea leaf enzyme.

Under the same conditions as in Example 1-1, the primary fermentation period was 40 days (Comparative Example 7) and 100 days (Comparative Example 8), respectively, and the results were compared.

As a result, in the case of fermentation for 40 days, the components of the tea leaves were not sufficiently soaked, and the sugar taste was generally strongly evaluated. In the case of 100 days of fermentation, odor occurred.

Primary fermentation period Taste and Aroma Evaluation Preference evaluation Comparative Example 7 40 days The sugar taste is too strong and the aroma of tea is not felt 3.5 Comparative Example 8 100 days Off-flavor occurrence 6.4 Example 1-1 70 days Tea aroma and sweetness were appropriate 8.8

< Experimental Example  2> Investigation of the patty of hamburger patties according to tea leaf enzymes prepared using tea leaves with different catechin contents

For patties, hamburger patties were evaluated for 10 adult men and women. The results were averaged from 1 to 10 points. In other words, by varying only the number of times of immersion in water for 12 to 24 hours and the same as in Example 1-2, baked hamburger patties prepared using tea leaf enzyme prepared from fresh tea leaves with catechin content adjusted between hamburger bread Sandwiched to prepare a hamburger.

As a result of evaluating palatability, the hamburger patties produced using fresh tea leaves having the immersion number 2 to 4 times and the catechin content adjusted to 2 to 7% of the total content of the tea leaf solids received the highest palatability rating. Catechin content was measured by requesting Hadong Green Tea Research Institute.

Immersion recovery Catechin Content (%) Preference evaluation Comparative Example 9 One 10.5 3.5 Example 1-2 2 6.8 6.8 Example 1-3 3 4.1 7.9 Example 1-4 4 2.1 6.4 Comparative Example 10 5 1.4 4.1

.

As a result, the hamburger patty using the tea leaf enzyme produced using tea leaves with the most catechin content of 2-7% received higher evaluation than others. In the case of hamburger patties, I think it is highly appreciated that they can be enjoyed in taste rather than health.

< Experimental Example  3> Evaluation of the Effect of Heating Stage of Tea Leaf Enzyme on Preparation of Radish

In the production of pickled radish, another process was prepared in the same manner as in Example 2-3, but the pickled radish was prepared without taking the step of heating the tea enzyme separately after extracting the pickled radish in tea leaf enzyme (Comparative Example 11). The pickled radish prepared in 2-3 was compared. As a result of comparison with 10 adult men and women, it was evaluated that the off-flavor of the pickled radish of Comparative Example 11 was less than the pickled radish of Example 2-3.

< Experimental Example  4> At the time of manufacture of smoked sweetfish Cancer  Evaluation of the effect

In the manufacture of smoked sweetfish, the cancerous effect, that is, the difference between drying and sprinkling with a sprayer during drying, was compared. Except for spraying water with a nebulizer, dried sweetfish taste was evaluated in the same manner as in Example 3.

As a result of evaluating the taste of dried sweetfish (Comparative Example 12) without spraying the dried sweetfish and sprayer in 3-1, the taste of the dried sweetfish, which had been sprayed with the sprayer, was higher. . Eight out of ten adult male and female panels gave higher scores to the dried sweetfish prepared in Example 3, and the remaining two evaluated that the difference was difficult to distinguish.

Claims (4)

The tea leaves collected from the tea tree and washed for 1 to 5 minutes in the seasoning season, and the processed tea leaves selected from the group consisting of green tea, green tea, white tea, black tea, yellow tea, black tea, and black tea Mixed with sugar at a ratio of 1: 0.9 to 1.2 by weight, filling it at a ratio of 50 to 85% of the volume of the container, and inverting the sugar for 30 to 60 minutes a day in a place without light so that the sugar is completely dissolved and becomes liquid. Stage 1); Transfer the mixture of sugar and tea leaves, which have become completely liquid sugar, to a stirrer and ferment for 60 to 90 days in a light-free place while stirring for 15 to 60 minutes a day, and the primary fermentation with a sugar content of 40 to 55 brix. Step (second step); Removing the solids from the mixed solution which has undergone the first fermentation and aging the remaining extract for 60 to 90 days in the absence of light to prepare tea leaf enzyme (third step); And A method of producing a food using tea leaf enzyme comprising the step (fourth step) of preparing a food using the tea leaf enzyme in other food ingredients. The method of claim 1, In the first step, the green tea leaves were collected and immersed in water for 12 to 24 hours, and then taken out to remove the water 2 to 4 times. The tea leaves are washed after keeping the tea leaves in mind. A tea leaf; In the fourth step, the tea leaf enzyme 50 to 200 parts by weight, saline 5 to 20 parts by weight, onions 50 to 300 parts by weight, starch powder 5 to 20 parts by weight, 1 to 3 eggs, and the next 0.1 to 1000 parts by weight of ground meat Method of producing a food using a tea leaf enzyme, characterized in that the step of preparing a hamburger patty by putting ~ 50 parts by weight in a stirrer and then put in a molding machine. The method of claim 1, wherein the fourth step comprises: completely immersing radish in the tea enzyme for 3 to 10 days; Removing radish and heating the remaining tea leaf enzyme to 35-50 ° C. for 30-90 minutes to cool; And The step comprising the step of preparing the pickled radish by immersing the radish previously taken out in a solution of 4 to 8 parts by weight of salt and 2 to 3 parts by weight of vinegar to 90 parts by weight of the cooled tea leaf enzyme Method for producing a food using tea leaf enzyme, characterized in that. The method of claim 1, wherein the fourth step is prepared by separating the internal organs of the sweetfish, washing the separated internal organs and the removed intestines, and prepare the prepared sweetfish and sweetfish internal organs separately in 15 parts by weight of water tea enzymes 70 ~ 90 Soak 1 to 5 hours in a mixed solution of 1 to 2 parts by weight, 3 to 7 parts by weight of salt, 1 to 2 parts by weight of citron or orange juice, take it out, and then spray water 1 to 3 times with a sprayer for 30 to 120 minutes in a dryer. Cold-air drying at 10 ° C, and drying at 10-20 ° C again, repeating the cold-air drying and subsequent drying 2 to 5 times; And  On the pallet of the smoker, put fresh tea leaves collected from the tea tree and remove the dried guts from the dried sweetfish and sweetfish guts in a smoker with a temperature of 30 to 50 ° C. The method of producing a food using a tea leaf enzyme, characterized in that the step comprising the step of producing smoked sweetfish by burning the dried tea to be smoked together for 15 to 30 minutes to produce smoke.