KR20120066726A - Manufacturing method of fermented tea using stevia leaves - Google Patents

Abstract

PURPOSE: A producing method of fermented tea using stevia leaves is provided to reduce the sweetness and bad taste of stevia, and to improve the flavor of the stevia to obtain the tea. CONSTITUTION: A producing method of fermented tea using stevia leaves comprises the following steps: harvesting the stevia leaves containing more than 10g/kg of rebaudioside, and drying the stevia leaves in the shade after washing; smoking the dried stevia leaves for 3-7 minutes; drying the smoked stevia leaves in the shade for 50-70 minutes; firstly rolling the dried stevia leaves for 2-5 minutes, and drying the firstly rolled stevia leaves; second rolling the dried stevia leaves for 2-5 minutes, and drying the second rolled stevia leaves; thirdly rolling the dried stevia leaves for 2-5 minutes, and drying the thirdly rolled stevia leaves; and fermenting the dried stevia leaves, and drying the fermented stevia leaves at 40-50 deg C for 5-7 hours.

Description

Manufacturing method of fermented tea using stevia leaves

The present invention relates to a method of manufacturing fermented tea using stevia leaves, which reduces the strong sweetness peculiar to stevia and is excellent in flavor, depending on taste, in warm water (60 ℃ -100 ℃) or cold water (4 ℃ -10 ℃). It is to be concerned immediately.

Stevia is used in diet sweeteners because it contains low-calorie sweetness in its leaves and stems. Stevia leaves contain 6 to 18% of the weight of stevia glycosides, and the representative sweeteners are stevioside and rebaudioside. It is 200 ~ 300 times sweeter than stevioside sugar, and its calorie is very low as 1/90. It has been used as an alternative sweetener for diabetics and modern people who need a diet. Enzyme treatment is used. These alternative sweeteners are soluble in water and alcohol, heat resistant and non-toxic, so they are used in sherbets, chewing gum, soft drinks and medicines.

In addition, stevia extract is used in crops to increase sugar content and promote rooting, and it is very beneficial to the human body, environment, and crops as it can decompose harmful chemicals such as chlorine, dioxins, and pesticides. .

On the other hand, sweeteners containing stevia as a main ingredient have been proposed in Korean Patent Publication No. 2010-0039871, Patent Publication No. 2007-0120943, Patent Publication No. 199595-0016568, Patent Publication No. 195-0005197, and Stevia Extract. Has been presented in Korea Patent Publication No. 2007-0033056, Publication No. 2004-0102322, Publication No. 2001-0111560, Publication No. 1998-0000455, and the like. In addition, fertilizers such as stevia as a main material has been proposed in the registered patent No. 083138, the registered patent No. 0729713, and the like.

As such, sweeteners, extracts, and fertilizers using stevia have been proposed, but since the sweetness of stevia is too strong and there is a sense of imitation, teas containing stevia as the main ingredient have not been suggested. Is being produced.

An object of the present invention is to provide a stevia leaf fermented tea which can reduce the strong sweet and unique feeling unique to stevia, improve the flavor of flavor and taste, etc. and make tea containing stevia excellent in functionality.

The present invention for achieving the above object,

a) harvesting and washing stevia leaves having a rebaudioside content of 10 g / Kg or more and drying in the shade;

b) fumifying the dried stevia leaf for 3 to 7 minutes;

c) drying the fumigation stevia leaf in a shade for 50 to 70 minutes;

d) rubbing the dried stevia leaves, drying and repeating until the water content is 35 ~ 45%;

e) fermenting the dried stevia leaf;

f) drying the fermented stevia leaves for 5-7 hours at 40 ~ 50 ℃ provides a method for producing a stevia fermentation tea comprising a.

In particular, step d),

First rubbing the dried stevia leaves for 2 to 5 minutes;

Drying the first grated stevia leaf in a shade of 65 to 75% of water content;

Rubbing the dried stevia leaves for 2 to 5 minutes;

Drying the second grated stevia leaf in a shade with a water content of 50 to 60%;

Rubbing the dried stevia leaves for 3 to 3 minutes;

Preferably, the third grated stevia leaf is dried in a shade to 35 to 45% of water content.

And step e) it is preferable to ferment the dried stevia leaves for 1 to 10 days at a temperature of 10 ~ 35 ℃.

The present invention reduces the strong sweetness and sense of immunity unique to stevia, improves the flavors and flavors, etc. to produce teas made from stevia leaves with excellent functional properties as the main raw material, according to taste, warm water (60 ℃ ~ 100 ℃) or Cold water (4 ℃ ~ 10 ℃) is an effect that can be eaten right away.

Hereinafter, a method for preparing fermented tea using stevia leaf of the present invention will be described in detail.

First, stevia leaves with a rebaudioside content of 10 g / Kg or more are harvested and washed with water to remove foreign substances such as dust, which is left for 3 hours in a well-ventilated shade to dry the leaves to become green. When selecting the stevia leaves with a rebaudioside content of 10g / Kg or more, less bitter taste, rebaudioside can improve the palatability by reducing the strong sweetness unique to stevioside.

Next, stevia leaves dried in the shade are put in a fumigation to fumigation. At this time, the fumigation is to change the tissue of the stevia leaves softly so that the stevia leaves are not rubbed during the bibim step.

The fumigation stevia leaf is dried in the shade. Spread the fumigation stevia leaf well and leave to dry for 50 to 70 minutes in a well-ventilated shade.

After rubbing the dried stevia leaves with a bibimator, etc., drying is repeated until the moisture content is 35-45%. By rubbing the dried stevia leaves so that they do not break with a vibrator, etc., the cell walls of the stevia leaves are destroyed to make tea taste better. If the water content before fermentation is less than 35% fermentation is not smooth, if the water content exceeds 45% harmful fungi can breed during fermentation.

In particular, the bibim step and drying step to prevent the stevia leaves from breaking when the stevia leaves are rubbed, the stevia taste is good, and the fermentation is good so that the strong sweetness peculiar to stevia is reduced, the dried stevia leaves are First rubbing for 2 to 5 minutes, drying the first grated stevia leaf in a shade to 65 to 75% water content, and second rubbing the dried stevia leaf for 2 to 5 minutes; Drying the second grated stevia leaf in a shade to 50 to 60% of water content, third rubbing the dried stevia leaf for 2 to 5 minutes, and shading the third grated stevia leaf. In the moisture content is preferably made to dry to 35 to 45%.

Next, the fermented stevia leaves are dried to 35 ~ 45% moisture content. By fermentation, the strong sweetness peculiar to stevia can be reduced and the fermented tea with improved flavor can be obtained. In particular, it is preferable to ferment the dried stevia leaves for 1 to 10 days at a temperature of 10 ~ 35 ℃ to obtain a fermented tea with improved flavor.

Stevia leaf fermented tea is dried and then packaged to complete the stevia leaf fermentation tea of the present invention. Drying after fermentation is good to dry for 5-7 hours at 40 ~ 50 ℃.

Hereinafter, the production method of the stevia leaf fermented tea of the present invention will be described in detail by way of examples.

Example 1

August, 2010 Stevia leaves were collected from Stevia (Rebaudio Sieg content of 10g / Kg or more), collected at Sohyang-ri, Gosan-myeon, Wanju-gun, Jeonbuk, and washed with water, and dried for 3 hours in the shade. After stevia leaf was added to the fumigation, the stevia leaf was fumigated at a temperature of 100-120 ° C. for 5 minutes to turn the stevia leaf to dark green. The fumigation stevia leaf was dried well in a well-ventilated shade for 50 to 70 minutes, and the dried stevia leaf was rubbed for 3 minutes using a bibim apparatus and dried until the moisture content was 35 to 45%. Next, the dried stevia leaves were fermented at 20-25 ° C. for 48 hours, and then dried in a drier for 6 hours at 40-50 ° C. to prepare stevia leaf fermented tea.

[Example 2]

Unlike Example 1, the dried stevia leaves were first rubbed for 3 minutes using a bibimbist, and then dried in the shade until the moisture content was 65-75%, followed by a second rubbing for 3 minutes using a bibimbizer and then water. After drying in the shade until the content is 50 ~ 60%, and then 3 times rubbing with a bibimbunger and dried until the moisture content is 35 ~ 45%. The dried stevia leaves were fermented at 20-25 ° C. for 48 hours and then dried in a drier for 6 hours at 40-50 ° C. to prepare stevia leaf fermented tea.

Comparative Example 1

After putting the dried stevia leaf into the fumigation, and fumigation at a temperature of 100 ~ 120 ℃, and dried the steamed stevia leaf until the moisture content of 35 ~ 45% without the bibim process to prepare the stevia leaf fumigation tea of Comparative Example 1 It was.

For the teas of Examples 1 and 2 and Comparative Example 1, sensory evaluation was performed for sweetness, color, aroma, smell, and overall acceptability. At this time, each prepared tea was poured into 100 ml of water at 90 ° C. for 1 second, and then boiled for 10 seconds. Then, 20 adult men and women were scored 9 points (9-very good, 7-good, 5-normal, 3-bad, 1-very bad), the sensory evaluation was performed, and the results are shown in Table 1.

sweetness color incense smell Overall Symbol Example 1 8.1 8.2 8.2 8.1 8.2 Example 2 8.7 8.8 8.6 8.3 8.6 Comparative Example 1 5.6 7.2 6.4 6.9 6.5

As in the sensory evaluation of Table 1, in Comparative Example 1, the sweetness is strong, so the sensory evaluation of the sweetness is very low, such as 5.6, and most evaluations are low, such as 7.2. The score for the score was 8.1 or higher. In particular, in the case of the stevia leaf fermented tea of Examples 1 and 2 it was confirmed that the taste is greatly improved, such as sweetness is reduced significantly and the appropriate sweetness and protein taste is combined and give a sweet flavor.

Claims (3)

a) harvesting and washing stevia leaves having a rebaudioside content of 10 g / Kg or more and drying in the shade;
b) fumigation the dried stevia leaves for 3-7 minutes;
c) drying the fumigation stevia leaf in the shade for 50 to 70 minutes;
d) rubbing the dried stevia leaves, drying and repeating until the water content is 35 ~ 45%;
e) fermenting the dried stevia leaves;
f) drying the fermented stevia leaves at 40 ~ 50 ℃ for 5-7 hours; fermented tea production method using a stevia leaf, characterized in that comprises a.
The method of claim 1,
In step d),
First rubbing the dried stevia leaves for 2 to 5 minutes;
Drying the first grated stevia leaf in a shade of 65 to 75% of water content;
Rubbing the dried stevia leaves for 2 to 5 minutes;
Drying the second grated stevia leaf in a shade with a water content of 50 to 60%;
Rubbing the dried stevia leaves for 3 to 3 minutes;
Method for producing a fermented tea using stevia leaves, characterized in that the step of drying the third grated stevia leaves in the shade to 35 ~ 45% moisture content.
The method of claim 2,
The step e) is a method for producing fermented tea using stevia leaves, characterized in that the fermented dried stevia leaves for 1 to 10 days at a temperature of 10 ~ 35 ℃.