KR20110014885A - Manufacturing method of black tea enhanced theaflavin and black tea thereof - Google Patents

Abstract

PURPOSE: A producing method of black tea with the improved amount of theaflavin, and the black tea produced therefrom are provided to maximize the effect of the theaflavin of decreasing the blood pressure and enhancing the immunity. CONSTITUTION: A producing method of black tea with the improved amount of theaflavin comprises the following steps: withering tea leaves for 8hours at 24deg C; rolling the tea leaves for 30minutes; fermenting the tea leaves for 1~2hours at 20~30deg C; and drying the tea leaves.

Description

Manufacturing method of black tea with increased theaflavin content and black tea produced therefrom {Manufacturing method of black tea enhanced theaflavin and black tea

The present invention relates to a method for producing black tea and a black tea prepared therefrom, and more particularly, to a method for producing black tea having increased theaflavin content and a black tea prepared therefrom.

Black tea is made by fermenting and drying the leaves of tea and evergreen tea. In tea, tea is called red tea because of the redness of the tea, but in the west it is called black tea because of the black color of tea leaves. Call.

Black tea is a type of tea that has long been enjoyed in China and has been enjoyed in many countries around the world. Unlike green tea, which loses its aroma and taste in a relatively short time, black tea has been preserved for many years. Compressed chunks of black tea were used as currency in Mongolia, Tibet and Siberia until the 19th century, and over 90 percent of tea sold in the West is black tea.

Unlike green tea, black tea is a kind of fermented tea prepared by fermenting tea leaves. In general, green tea is produced by cultivation, forgery, apricot treatment, medicinal treatment, and drying, while black tea is produced by cultivation, falsification, fermentation, and fermentation.

During the fermentation process of tea leaves, catechins are oxidized and polymerized by oxidase to form theaflavin and thearubigin, which have complex chemical structures, forming a unique color of black tea. (Tanaka T, Matsuo Y, Kouno I. 2005. A novel black tea pigment and two new oxidation products of epigallocatechin-3-O-gallate. J. Agric.Food Chem., 53 (19): 7571-8, Tanaka T, Mine C, Watarumi S, Fujioka T, Mihashi K, Zhang YJ, Kouno I. 2002. Accumulation of epigallocatechin quinone dimers during tea fermentation and formation of theasinensins.J. Nat. Prod., 65 (11 ): 1582-7)

Recent studies have shown that theaflavin contained in black tea is not only involved in forming the color of black tea, but also in antioxidant properties (Friedman M. 2007. Overview of antibacterial, antitoxin, antiviral, and antifungal activities of tea). flavonoids and teas.Mol.Nutr.Food Res., 51 (1): 116-34, Higdon JV, Frei B. 2003. Tea catechins and polyphenols: health effects, metabolism, and antioxidant functions.Crit. Rev. Food Sci. & Nutr., 43 (1): 89-143), LDL-cholesterol lowering activity (Tinahones FJ, Rubio MA, Garrido-SL, Ruiz C, Gordillo E, Cabrerizo L, Cardona F. 2008. reduces LDL oxidability and improves vascular function.J. Am. Coll Nutr., 27 (2): 209-13, Inami S, Takano M, Yamamoto M, Murakami D, Tajika K, Yodogawa K, Yokoyama S, Ohno N, Ohba T, Sano J, Ibuki C, Seino Y, Mizuno K. 2007. Tea catechin consumption reduces circulating oxidized low-density lipoprotein.Int.Heart J., Nov; 48 (6): 725-32), prevents cancer cell proliferation (Cui Y, Morgenstern H, Greenland S, Tashkin DP, Mao JT, Cai L, Cozen W, Mack TM, Lu Q-Y, Zhang Z-F. 2008. Dietary flavonoidin take and lung cancer- Apopulation-based case-controlstudy. Cancer, 112 (10): 2241-8, Patel R, Krishnan R, Ramchandani A, Maru G. 2008. Polymeric black tea polyphenols inhibit mouse skin chemical carcinogenesis by decreasing cell proliferation. Cell Proliferation, 41 (3): 532-53, Friedman M, Mackey BE, Kim HJ, Lee IS, Lee KR, Lee SU, Kozukue E, Kozukue N. 2007. Structure-activity relationships of tea compounds against human cancer cells. J. Agric. Food Chem., 55 (2): 243-53, Borrelli F, Capasso R, Russo A, Ernst E. 2004. Systematic review: green tea and gastrointestinal cancer risk. Aliment Pharmacol Ther, 19 (5): 497-51, Liang YC, Chen YC, Lin YL, Lin-Shiau SY, Ho CT, Lin JK. Suppression of extracellular signals and cell proliferation by the black tea polyphenol, the aflavin-3,3'-digallate. Carcinogenesis, 20 (4): 733-736, Hollman PC, Feskens EJ, Katan MB. Tea flavonols in cardiovascular disease and cancer epidemiology. Proceedings of Soc. Exp. Biol. & Med., 220 (4): 198-202), antibacterial, antibacterial, hypotensive (Friedman M, Henika PR, Levin CE, Mandrell RE, Kozukue N. 2006. Antimicrobial activities of tea catechins and the aflavins and tea extracts against Bacillus cereus.J. Food Prot., 69 (2): 354-61), as well as increased immunity and prevention of various diseases (Scalbert A, Manach C, Morand C, Remesy C, Jimenez L. 2005. Dietary polyphenols and the prevention of disease.Crit. Rev. in Food Sci. & Nutr., 45 (4): 287-306) has been found to be of interest and interest.

On the other hand, the enthusiastic layer of black tea is rapidly increasing due to the well-being wind of improving their quality of life. However, the development of the black tea with the theaflavin content described above is still insufficient. to be.

Accordingly, an object of the present invention is to provide a method for producing black tea having increased theaflavin content and black tea prepared therefrom to solve the above problems.

In order to achieve the above object, the present invention provides a method for producing black tea, including a forging process, a keeping process, a fermentation process and a drying process, characterized in that the fermentation is performed at 20 to 30 ° C. for 1 to 2 hours during the fermentation process. Provided is a method for producing black tea having increased theaflavin content.

The present invention also provides a black tea having increased theaflavin content, which is prepared by the above method.

Hereinafter, the problem solving means of the present invention will be described in detail.

Theaflavin is a red component in black tea. Polytea is produced by catechin of tea leaves oxidized and condensed by the action of polyphenol oxidase.

The present invention is a black tea manufacturing method comprising a forging process, a remarkable process, a fermentation process and a drying process in order to increase the content of theaflavin which is a unique fragrance component by fermentation with the excellent color of crimson in black tea, the fermentation process It is to carry out the fermentation for 1-2 hours at 20 ~ 30 ℃.

Forging process (withering) refers to a process that removes the moisture of the tea leaves to a certain degree to make the tea leaves not to be broken in the state of mind and to endure well.

Rolling process is a process that makes the active ingredient contained in tea leaves well and shape by ruining the tea cell tissues at the same time as the moisture content of each part of tea leaves is uniform. do.

Tea leaves, which have been kept in mind during fermentation, are changed from green to reddish dark brown by various enzymes, and rich in flavor as oxidation progresses. If the temperature is too high, since the tea leaves turn black, the temperature is usually controlled below 25 ° C, and the taste of black tea is mostly determined in the fermentation process.

Drying is a process to reduce the water content of tea leaves to 5% or less in order to completely stop the oxidation process of tea leaves and to prevent changes in the quality of preservation due to moisture. In general, use a hot air fan or charcoal fire.

On the other hand, the present invention was measured the moisture content of the fermentation process time to determine how the treatment time of the fermentation process affects the tea leaves during the manufacturing process, it can be seen that the change in the moisture content of each fermentation process does not appear significantly .

On the other hand, fermentation showed a significant decrease in catechin (catechin), especially EGCG, EGC, ECG and EC, which are present in tea leaves. From this, EGCG, EGC, ECG, EC in large amounts in tea leaves It was oxidized by polyphenol oxidase and increased theaflavins such as theaflavin and theafavin gallate. Theaflavin increased up to 1 ~ 2 hours of fermentation and decreased from 3 hours.

On the other hand, the present invention provides a black tea having an increased theaflavin content, which is prepared from the above-described manufacturing method.

Black tea with increased theaflavin content is not only rich in crimson and rich in the characteristic aroma by fermentation.

As described above, the method for producing black tea having increased theaflavin content of the present invention and the black tea prepared therefrom are excellent in color and rich in flavor, as well as antioxidant, lowering blood pressure, and increasing immunity. The increase in functional theaflavin is expected to increase consumer preference.

Hereinafter, the configuration and operation of the present invention will be described in more detail with reference to the following examples, but the scope of the present invention is not limited to the following examples, and includes modifications of equivalent technical spirit.

Production Example  1: Manufacture of black tea with different fermentation time

Tea leaves were harvested on June 4, 2007, and 1kg of three-year-old Yabuki multi-tea leaves were harvested at Baeknokdaewon, Boseong, Jeonnam.

The stem part of the harvested tea leaves was removed and only the leaf part was used. First, the tea leaves were spread in a bamboo colander, and then forering for 8 hours at 24 ℃, followed by rolling for 30 minutes by hand rubbing the tea leaves, followed by temperature at 25 ℃ for 1 hour at 95% humidity. Fermentation was carried out for 2 hours, 3 hours and 13 hours.

Tea leaves fermented for 13 hours were heat treated at 105 ° C. for 20-30 minutes to stop the fermentation, and dried until the water content of 70% or more became 2-3% to make black tea.

Experimental Example  1: moisture content measurement

Moisture content was measured by AOAC method (AOAC 1965), and after drying the tea leaves of each manufacturing process (forgery, keeping, fermentation) in a dryer (70 ℃, 12hrs), the moisture content was calculated by using the tea leaves after cooling and dried. . The moisture content was measured three times and expressed as an average value.

As a result of the measurement (Fig. 1), the moisture content of the green tea leaves before manufacturing black tea was 70.85%, and 48.87% of the forged tea leaves decreased by about 21% compared to the green tea leaves.

After fermentation time of 1 hour, 2 hours, 3 hours, and 13 hours, the fermentation time was 50%, 51.85%, 53.81%, and 64.16%, respectively. It can be seen that the change of moisture content in the fermentation step is not large.

The water content of the final tea product was 3.07%, which is 1/23 of the fresh tea leaves.

Experimental Example  2: standard Catechin ( catechin ), Theaflavin ( theaflavin ), Alkaloids ( alkaloid) HPLC Chromatogram

Although HPLC is known to be optimal for the analysis of catechin in tea, the separation sensitivity and analysis time may be affected by the type of column or eluent. In general, the column is an ODS column, and methanol and acetonitrile are used as the eluent (He Q, Yao K, Jia D, Fan H, Liao). X, Shi B. 2009. Determination of total catechins in tea extracts by HPLC and spectrophotometry.Nat.Prod.Res., 23 (1): 93-100).

However, since there are more than seven kinds of catechins in tea, it is necessary to analyze them using the concentration gradient of solvent to completely separate these components. Therefore, the gradient condition is very important for analyzing the vehicle. Thus Experimental Example 2 was carried out to identify a suitable separation solvent.

Reagents were as follows as experimental materials.

Standards catechin [(-) Epigallocatechin (purity> 95%; EGC), (-) catechin (purity> 98%; C), (-) epicatechin (purity> 98 %; EC), (-) epigallocatechin gallate (purity> 95%; EGCG), (-) gallocatechin gallate (purity> 98%; GCG), (-) pecatechin Galcate (pecatechin gallate, purity> 98%; ECG), (-) catechin gallate (purity> 98%; CG)] and methyl xanthine alkaloids [caffeine, purity> 98% ; CAF), theobromine (purity> 99%; TB), theophylline (purity> 99%; TP)] are Sigma / Aldrichi (St. Louis, USA), theaflavin (theaflavin) Theaflavin (purity> 90%; TF), theaflavin-3-gallate (purity> 90%; TF3G), theaflavin-3'- gallate, purity> 90%; TF3'G), theaflavine-3,3'-digallate, purity> 90 %; TF3,3'DG) was purchased from Osaka (Japan) and used for analysis. The solvents used for HPLC were made of premium potassium phosphate (dibasic) and ethanol (ethanol, Wako Chemicals, Osaka, Japan) and acetonitrile for HPLC (acetonitrile, Burdick & Jackson, Muskegon, Mi, USA) were used.

The HPLC used a 'Hitachi' liquid chromatograph model 665-II connected to an auto sampler (model 655 A-40) and the separation column was placed on a stainless steel column (250 mm × 4.0 mm). GL Sciences, Inc. (Tokyo, Japan), filled with Inertsil ODS-3v (5 μm), was used. The column temperature was set to 30 ° C using Shimadzu Corporation's (CTO-10vp), and the eluent adopted a gradient method according to the mixing ratio of acetonitrile and 20 mM KH ₂ PO ₄ . (Table 1). In addition, the flow rate was 0.8ml / min, the detector was analyzed with a wavelength of 280nm using a 'Shimadzu' ultraviolet visible detector (model SPD-10Avp).

A calibration curve for each substance was prepared by introducing a solution obtained by diluting 12 standard substances to 5 levels (16 to 6,400 ng) by HPLC.

As a result of the experiment (FIG. 2), 14 kinds of peaks were obtained from TB of the peak 1 (theobromine, 7.86 minutes) to TF33'D of the peak 14 (theablavin-3-3'-digallate, 67.5 minutes). The peak was almost separated within 75 minutes. In addition, the lowest detection sensitivity was found to be within the range of 1.95 ng of TB (theobromine) and 12.58 ng of CAF (caffeine). TF (theaflavin) was 74.2% TF (theaflavin), 89.1% TF3,3'D (theaflavin-3'-digallate), 4 The recovery of species TF (theaflavin) was within 74.2% and 89.1%. EGCG (Epigallocatechin Gallate) showed the lowest recovery rate of 79.6%, and the best recovery rate was 103.8% for CG.

Based on the above results, it was found that acetone nitrile (acetonitrile) as the solvent A, 20 mM KH ₂ PO ₄ as the solvent B, and the separation conditions shown in Table 1 were the optimum analysis conditions.

Experimental Example  3: according to the fermentation time of black tea Catechin ( catechin ), Theaflavin ( theaflavin ), Alkaloid  Content measurement

Tea leaves 1 ~ 1.5g at each step of the tea manufacturing process, put 100mL of the brine in 250mL flask and boiled tea leaves. After the tea leaves were stirred for 5 minutes and allowed to cool. The tea extract solution was cooled to 5 ° C. or lower, centrifuged at 18,000 rpm for 5 minutes, and the supernatant was used for analysis.

Identification of each peak was analyzed by comparing the Rt of the peak detected by HPLC with the standard (Retention time (see Experimental Example 2)) and the Rt of the peak obtained from black tea. It was identified by the so-called Spike method in which a certain amount of each standard material was added to the HPLC and the analysis of UV absorption characteristics of each peak detected by HPLC. In addition, each peak area obtained from the black tea sample was measured, and the quantitative value of each component was calculated from the calibration curve of the standard sample.

HPLC conditions were carried out in the same manner as in Experiment 2.

As a result of the measurement (FIG. 3), before manufacturing black tea, EGCG was most contained among catechins of fresh tea leaves, followed by ECG> EGC> EC> CG, and catechin (C) was detected. It wasn't. In the case of alkaloids, three types of CAF, TB, and TP were detected, and the largest amount of CAF was detected. However, no theaflavin was detected.

Meanwhile, as a result of measuring the content of catechin, theaflavin, and alkaloid according to fermentation time, the tea leaves fermented for 1 hour were slightly reduced in EGCG and ECG, and 4 types of theaflavin The prolonged fermentation time did not increase the amount of theaflavin.

On the other hand, Table 2 and Figure 4 are summarized to analyze the content of catechin (catechin), theaflavin (alaflavin), alkaloid (alkaloid) contained in the tea leaves according to the fermentation time. The indicated content is expressed in mg per 1g of dry tea leaves.

First, the catechin (catechin) contains the highest amount of EGCG (47.97mg / g) in the green tea leaves before fermentation, followed by ECG 20.05mg, EGC 18.10mg, EC 12.69 mg, GCG 1.14mg, CG 0.42mg It was contained in order and no catechin (C) was detected. In addition, none of the four components were detected in theaflavin. On the other hand, alkaloids contained 24.01mg / g of CAF, and THB and THP contained 0.1 ~ 0.9mg / g.

On the other hand, the change of catechin (catechin), theaflavin (alaflavin), alkaloid (teakal) of the tea leaves with the fermentation time, as a result of the fermentation, it can be seen that the reduction of EGCG occurs significantly.

Compared with the green tea leaves fermented for 1 hour compared to the green tea leaves, EGCG was reduced by about 56% and 0.54 mg / g at the final stage of manufacture, it can be seen that 99% less than the tea leaves before fermentation. In addition, ECG, EGC, EC, GCG, CG showed the same trend, ECG 84%, EGC 100%, EC 25%, GCG 64%, CG 88%.

As a result of fermentation, catechins in tea leaves, especially EGCG, EGC, ECG, and EC, were significantly reduced. From this, EGCG, EGC, ECG, EC, which are present in tea leaves, were significantly reduced. It is oxidized by phenol oxidase, and the oxide is condensation-polymerized again to form double theaflavin, theaflavin gallate, and so on. It could be deduced that it was done.

On the other hand, alkaloids were not affected by fermentation, so the changes during fermentation did not show much.

On the other hand, from the above results it was confirmed that the maximum production of theaflavin (theaflavin), which is a unique component of black tea at 1-2 hours of fermentation, from which the optimum time zone of theaflavin production in black tea production starts After 1 to 2 hours and it was confirmed that the optimum fermentation time of tea production.

1 is a view showing the change in moisture content of tea leaves with fermentation time.

Figure 2 is a diagram showing the HPLC chromatogram of the standard catechin (catechin), theaflavin (alkaloid), alkaloid (alkaloid).

Figure 3 is a diagram showing the HPLC chromatogram of catechin (catechin), theaflavin (alaflavin), alkaloid (alkaloid) contained in the tea leaves with fermentation time.

Figure 4 is a view showing the content of catechin (catechin), theaflavin (theaflavin), alkaloid (alkaloid) contained in the tea leaves with the fermentation time.

Claims (2)

In the method of manufacturing black tea, including a forging process, a mindful process, a fermentation process and a drying process, Method for producing black tea with increased theaflavin content, characterized in that the fermentation is carried out for 1 to 2 hours at 20 ~ 30 ℃ during the fermentation process Black tea with increased theaflavin content, which is prepared by the method of claim 1

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