KR20120075720A - Method for manufacturing of green tea used actinidia arguta sprout - Google Patents

Method for manufacturing of green tea used actinidia arguta sprout Download PDF

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KR20120075720A
KR20120075720A KR1020100137511A KR20100137511A KR20120075720A KR 20120075720 A KR20120075720 A KR 20120075720A KR 1020100137511 A KR1020100137511 A KR 1020100137511A KR 20100137511 A KR20100137511 A KR 20100137511A KR 20120075720 A KR20120075720 A KR 20120075720A
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green tea
sprout
sprouts
steaming
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KR1020100137511A
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KR101222710B1 (en
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김수재
지성현
김기훈
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원주시
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/06Treating tea before extraction; Preparations produced thereby
    • A23F3/14Tea preparations, e.g. using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/40Tea flavour; Tea oil; Flavouring of tea or tea extract

Abstract

PURPOSE: A producing method of green tea using actinidia arguta sprouts is provided to offer excellent antibiotic, anti-cancer, antivirus, anti-allergy and anti-inflammatory activity to users. CONSTITUTION: A producing method of green tea using actinidia arguta sprouts comprises the following steps: collecting actinidia arguta sprouts from actinidia arguta; roasting the actinidia arguta sprouts in a roasting machine for 40 seconds; rolling the roasted actinidia arguta sprouts in a rolling machine for 2 minutes; secondly roasting the actinidia arguta sprouts in the roasting machine for 2 minutes at 200 deg C; secondly rolling the actinidia arguta sprouts in the rolling machine for 2 minutes; thirdly roasting the actinidia arguta sprouts in the roasting machine for 2 minutes at 150 deg C; thirdly rolling the actinidia arguta sprouts in the rolling machine for 2 minutes; fourthly roasting the actinidia arguta sprouts in the roasting machine for 5 minutes at 100deg C; drying the roasted actinidia arguta sprouts in a roasting drier at 80 deg C for 8 hours; and heat-processing the actinidia arguta sprouts in a pot for 40-100 minutes.

Description

다래나무 순을 이용한 녹차제조방법{Method for manufacturing of green tea used Actinidia arguta sprout}Method for manufacturing of green tea used Actinidia arguta sprout}
본 발명은 녹차제조방법에 관한 것으로, 보다 상세하게는 녹차다래나무(Actinidia arguta)의 순(sprout, 어린새싹)을 이용한 다래순 녹차제조방법에 관한 것이다.
The present invention relates to a method for manufacturing green tea, and more particularly, to a method for producing green tea, using the sprout (sprout, young sprout) of the green tea stingray (Actinidia arguta).
통상적으로, 녹차(green tea)는 푸른빛이 그대로 나도록 말린 부드러운 찻잎을 의미하는 것으로, 현재에는 차나무(Camellia sinensis)의 어린잎을 이용하여 제조된 차(Thea sinensis)가 주종을 이루고 있다. 그러나 차나무의 순을 이용하여 제조된 녹차의 경우, 카페인을 함유하고 있어 장기간 다량 복용할 경우 중독될 위험이 있었다. 또한, 일반적인 녹차는 항균?항암?항바이러스?항알레르기 및 항염증 활성을 지니며, 독성은 거의 나타나지 않는 플라보노이드(flavonoid)의 함량이 적어 음용 시 생체내 산화작용을 충분하게 억제할 수 있는 효율이 낮았다. 따라서, 녹차로서 플라보노이드를 영양학자들이 권고하고 있는 100mg를 섭취하기 위해서는 많은 양을 음용하여야 하는 불편이 있었다. Typically, green tea (green tea) means a soft tea dried to leave the blue color as it is, the tea (Thea sinensis) manufactured using the young leaves of the tea tree (Camellia sinensis) is the dominant. However, green tea prepared using the order of the tea tree, which contains caffeine, there was a risk of poisoning when a large amount of long-term use. In addition, general green tea has antibacterial, anticancer, antiviral, antiallergic and anti-inflammatory activities, and has a low content of flavonoids, which shows little toxicity. Low. Therefore, it was inconvenient to drink a large amount in order to consume 100mg of flavonoids recommended by nutritionists as green tea.
다래나무(Actinidia arguta)는 다래나무과에 속하는 낙엽덩굴식물로서 우리나라와 중국, 일본 등지에 분포한다. 자생지의 환경은 표고 1,600m이하의 산기슭이나 계곡주변의 경사면으로 배수가 원활하고 적절한 일조가 형성되어야 하며 주위의 나무와 경합하면서 20m이상 자라기도 한다. 암수딴그루로 꽃은 5월에 흰색으로 피며 취산꽃차례를 이루며 4~10마디에서 달린다. 열매는 장과이고 9~10월경에 익는다. 우리나라에는 4종이 분포하며 다래, 개다래, 쥐다래, 섬다래가 있다. 예로부터 수액, 나물, 과실, 한약재 등 이용범위가 다양했으며, 특히 다래나무 새 순은 나물로서 숙채 또는 묵나물로 인기가 높고 과실은 와인, 음료, 잼 등에 대한 가공품 개발에 대한 다각적인 연구가 진행되고 있다. 최근 녹차를 대용할 수 있는 차(茶 )에 대한 수요가 증가하면서 감잎차, 뽕잎차 등 지역특산물과 연계한 상품화 개발이 이뤄지고 있다. Actinidia arguta is a deciduous plant belonging to the family Tetaceae , distributed in Korea, China and Japan. The environment of native habitat should be smooth drainage and proper sunshine to the foot of the mountain or valley below 1,600m above sea level, and it can grow over 20m while competing with surrounding trees. Male and female, flowers bloom white in May, forming a pickled inflorescence, running from 4 to 10 nodes. Fruits are berries and ripen around September to October. There are four species distributed in Korea, and there are the stalks, dog worms, rodent worms and island worms. Since ancient times, the use range of sap, herbs, fruits, herbal medicines, etc. has been varied. Especially, the stalk is a popular sprout herb or mussel, and the fruit is a multifaceted research on the development of processed products for wine, beverage, jam, etc. . Recently, as demand for tea that can substitute for green tea increases, commercialization is being developed in connection with local specialties such as persimmon leaf tea and mulberry leaf tea.
위와 같은 다래나무순에는 카페인이 없고, 폴리페놀과 플라보노이드가 다량함유되어 있어 항산화, 항균?항암?항바이러스?항알레르기 및 항염증 활성이 우수한 것으로 알려져 있다.
There is no caffeine and the polyphenols and flavonoids are contained in the rattan shoots as described above, which is known to be excellent in antioxidant, antibacterial, anticancer, antiviral, antiallergic and anti-inflammatory activity.
따라서 본 발명의 목적은 맛과 기호도가 우수하고, 항균?항암?항바이러스?항알레르기 및 항염증 활성이 우수한 다래나무순을 이용한 녹차제조방법을 제공함에 있다.
Accordingly, an object of the present invention is to provide a method for producing green tea using rassillon which has excellent taste and preference, and has excellent antibacterial, anticancer, antiviral, antiallergic and anti-inflammatory activity.
상기 목적을 달성하기 위한 본 발명은, 다래나무 순을 채취하여 줄기와 여병을 제거하는 단계와; 덖음 온도 250℃ 내지 100℃, 덖음 시간 40초 내지 10분의 범위 내에서 시간과 온도를 변화시키면서 덖음과 유념을 적어도 2~3회 반복하는 덖음 단계와; 상기 덖음 처리한 후 90±10℃에서 5±1분간 덖음 후 80~100℃에서 40~100분간 열처리 하여 건조하는 단계로 이루어진다. The present invention for achieving the above object, the step of removing the stem and the disease by harvesting the rattan sprout; A steaming step of repeating the steaming and keep in mind at least two to three times while varying the time and the temperature within the steaming temperature of 250 ° C. to 100 ° C. and the boiling time of 40 seconds to 10 minutes; After the steaming treatment, after 5 ± 1 minutes at 90 ± 10 ° C., the heat treatment is performed at 80 to 100 ° C. for 40 to 100 minutes to dry.
상기 덖음 단계에서 첫 덖음 시 생엽량 대비 20%의 물을 첨가하여 수분 첨과 효과를 꾀하는 단계를 더 포함하는 것이 바람직하다. It is preferable to further include the step of adding the water of 20% compared to the amount of green leaves when the first extraction in the extraction step to achieve the water addition effect.
본 발명의 다른 견지에 따른 다래나무 순을 이용한 녹차 제조 방법은 다래나무 순을 채취하여 줄기와 여병을 제거하는 처리 단계와; 줄기 및 여병이 제거된 다래나무 순을 증기로 약 15±3초 져서 익히는 단계와; 덖음 온도 200℃ 내지 100℃, 덖음 시간 2분 내지 10분의 범위 내에서 시간과 온도를 변화시키면서 적어도 덖음과 유념을 2~3회 반복하는 덖음 단계와; 상기 덖음 처리한 후 90±10℃에서 5±1분간 덖음 후 80~100℃에서 40~100분간 열처리 하여 건조하는 단계로 이루어진다.
Green tea production method using a taraxacum sprout according to another aspect of the present invention comprises the steps of collecting the stalk of the stalk and removing the stem and the bottle; Simmering and removing stems and viburnum with steam for about 15 ± 3 seconds; A steaming step of repeating at least steaming and keeping in mind 2-3 times while varying the time and temperature within the range of the steaming temperature of 200 ° C to 100 ° C and the boiling time of 2 minutes to 10 minutes; After the steaming treatment, after 5 ± 1 minutes at 90 ± 10 ° C., the heat treatment is performed at 80 to 100 ° C. for 40 to 100 minutes to dry.
상기한 본 발명에 의하면, 색, 향 및 맛이 우수한 녹차를 제공할 수 있고, 항균?항암?항바이러스?항알레르기 및 항염증 활성이 우수한 다래나무 순을 이용하여 녹차를 제조함으로써 녹차의 섭취 시 건강 증진을 도모할 수 있다.
According to the present invention, it is possible to provide green tea excellent in color, aroma, and taste, and when the green tea is ingested by preparing green tea using the sprout tree superior in antibacterial, anticancer, antiviral, antiallergic and anti-inflammatory activity. Promote good health.
도 1은 본 발명의 바람직한 실시 예에 따른 다래나무 순을 이용한 녹차 제조 공정도.
도 2는 HPLC를 이용한 일반녹차와 본 발명에 의한 다래순 녹차의 카페인 및 카데킨의 분석결과 비교 그래프.
1 is a green tea manufacturing process using the rattan sprout according to a preferred embodiment of the present invention.
Figure 2 is a graph comparing the analysis results of caffeine and cadkin of common green tea using HPLC and Darae Soon green tea according to the present invention.
이하 첨부한 도면을 참조하여 본 발명의 바람직한 실시 예들을 보다 상세하게 설명한다. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Reference will now be made in detail to the preferred embodiments of the present invention, examples of which are illustrated in the accompanying drawings.
본 발명은 다래나무 순을 이용한 다래 순 녹차의 제조 방법으로서, 다래나무 순을 채취하여 줄기와 여병을 제거하는 단계와; 덖음 온도 250℃ 내지 100℃, 덖음 시간 40초 내지 10분의 범위 내에서 시간과 온도를 변화시키면서 적어도 덖음과 유념을 2~3회 반복하는 덖음 단계와; 상기 덖음 처리한 후 90±10℃에서 5±1분간 덖음 후 80~100℃에서 40~100분간 열처리 하여 건조하는 단계를 포함한다. The present invention provides a method for producing a green tea of the tarasae sprouts using the taraja sprout, the step of removing the stem and the bottle by collecting the taraja sprout; A steaming step of repeating at least steaming and keeping in mind 2-3 times while varying the time and temperature within the range of the boiling temperature of 250 ° C. to 100 ° C. and the boiling time of 40 seconds to 10 minutes; After the steaming treatment, after 5 ± 1 minutes at 90 ± 10 ° C., the step of drying by heat treatment at 80-100 ° C. for 40-100 minutes.
다래나무 순에는 탄수화물 6.8%, 지방 0.4%, 다백질 1.9%, 베타카로틴 6.2%, 비타민C가 약37%정도 함유되어 있는 것으로 보고되고 있고, 다래순은 영양가치가 높고 식미가 좋아 일부 민가에서는 나물로서 조리하여 섭취하고 있다. 위와 같이 영양가치가 높고 식미가 좋은 다래나무 순을 이용하여 녹차를 제조하는 과정을 보다 구체적으로 설명한다.
It has been reported that sproutwood contains 6.8% carbohydrate, 0.4% fat, 1.9% white protein, 6.2% beta-carotene, and about 37% vitamin C. As cooked and consumed. As described above, the process of preparing green tea using the high nutrient value and good taste of taraja sprout will be described in more detail.
가. 다래나무 순을 이용한 차의 제조end. Manufacture of Tea Using Sprout
본 발명에 따른 다래나무 순을 이용한 차(이하 "다래순 녹차"라 칭함)의 원료는 다래나무 순을 4월 17, 20, 23일에 원주시농업기술센터 시험포장에서 생육된 10cm이하의 새순만을 채취하여 줄기와 엽병을 제거하고 길이가 1~3cm정도의 잎만 사용하였다. The raw material of the tea using the tarasae sprout according to the present invention (hereinafter referred to as "tarasae green tea") is only 10cm or less sprouts grown in the experimental packaging of Wonju Agricultural Technology Center on April 17, 20, 23 After harvesting, stems and leaves were removed, and only leaves of about 1-3cm in length were used.
다래순 녹차(茶) 제조는 다래순을 채취한 당일 오후에 실행하였다. 덖음차의 첫 덖음 과정은 시간과 온도를 달리하여 상태변화를 살펴보고 2~3회의 덖음과 유념(손비빔)을 반복 수행하는 것을 기본공정으로 하고 각 3회 처리한 후 100℃에서 5분간 4차 덖음 과정을 거쳤다. 처리 당 시료량은 200g, 2000g으로 각 공정별 상태변화를 조사하였다. 증차는 증기로(100℃, 15초) 찐 후 2분간 유념하고 100℃에서 5분간 1회 덖었다. 최종 제품은 위 방법에 의해 제조된 시료를 80~100℃에서 40~100분간 열처리(완전건조)과정을 거쳐 완성하였다.The production of siding sprout green tea was carried out on the afternoon of the day of harvesting the rattan sprout. The first sounding process of the tea fork is to check the state change by changing the time and temperature, and to repeat the two to three times of tea and mind (hand bibimb) as the basic process. I've gone through the process. The amount of sample per treatment was 200g and 2000g, and the state change of each process was investigated. The steaming was steamed with steam (100 ° C., 15 seconds), followed by 2 minutes, and once steamed at 100 ° C. for 5 minutes. The final product was completed through the heat treatment (complete drying) process 40 to 100 minutes at 80 ~ 100 ℃ the sample prepared by the above method.
즉 본 발명에 따른 다래순 차는 하기와 같은 단계들에 의해 제조된다. In other words, the sequence according to the present invention is prepared by the following steps.
(a) 채엽단계 : 다래나무에서 다래순을 채엽(a) harvesting stage: harvesting stalk
(b) 1차 덖음 단계 : 250℃의 덖음기에서 40초간 덖음 수행(b) 1st sounding step: Performing sounding for 40 seconds in a 250 ° C damper
(c) 1차 유념 단계 : 유념기에서 약 2분간 손비빔 수행(c) 1st caution stage: perform hand rain beam for about 2 minutes
(d) 2차 덖음 단계 : 200℃의 덖음기에서 2분간 덖음 수행(d) Secondary sounding step: Performed the sounding for 2 minutes in a 200 ° C sounder
(e) 2차 유념 단계 : 유념기에서 약 2분간 손비빔 수행(e) 2nd Remaining Stage: Perform Bibimbly for about 2 minutes in Regiment
(f) 3차 덖음 단계 : 150℃의 덖음기에서 2분간 덖음 수행(f) 3rd stage of ironing: Performing ironing for 2 minutes in a machine at 150 ℃
(g) 3차 유념 단계 : 유념기에서 약 2분간 손비빔 수행(g) Tertiary Retention Stage: Perform Bibibibi for about 2 minutes in Regiment
(h) 4차 덖음 단계 : 100℃의 덖음기에서 5분간 덖음 수행(h) 4th sounding step: 5 minutes of sounding at 100 ℃
(i) 열풍 건조 단계 : 80℃의 덖음 건조기에서 8시간 건조 후 90±10℃ 솥에서 40~100분 열처리를 수행(i) Hot air drying step: After 8 hours drying in 80 ℃ steaming dryer, heat treatment 40 ~ 100 minutes in a 90 ± 10 ℃ pot
상기한 바와 같이 본 발명의 제조 공정에 의하여 최종적으로 얻어지는 다래순 녹차는 2~3회의 덖음과 유념(손비빔)을 반복 수행하하는 것이 바람직하며, 더욱 바람직하기론, 각 덖음과 유념을 3회 처리한 후 100℃에서 5분간 4차 덖음 과정을 수행하는 것이 좋다.As described above, it is preferable that the Darae Soon Green Tea finally obtained by the manufacturing process of the present invention is repeatedly subjected to two to three times of steaming and keeping in mind (sonbibim), and more preferably, treating each steaming and keeping in three times. After that, it is recommended to carry out the fourth quaternization process at 100 ° C for 5 minutes.
상기한 실시 예에서는 생엽을 채취하여 250℃의 덖음기에서 40초간 덖음 수행한 후 1차 유념 단계를 수행하는 것으로 설명하였으나, 생엽량 대비 20중량%의 물을 첨가하여 100℃의 수증기로 약 15초간 찐 후 1차 유념 단계를 수행하는 찐차+덖음차 방식으로 다래순 녹차를 제조할 수도 있다.
In the above embodiment, the green leaves were collected and steamed for 40 seconds in a 250 ° C. wetting machine, followed by the first caution. However, by adding 20% by weight of water to the green leaves, about 15 ° C. with water vapor at 100 ° C. After steaming for a second, steamed tea + steamed tea that performs the first cautionary step may be used to prepare Dashunsoon green tea.
나. 다래순 녹차의 기능성 분석I. Functional Analysis of Tea of Green Tea
분석에 필요한 시료는 위 공정으로 만든 다래순차와 시중에서 구입한 일반녹차(우전)를 사용하였으며 각 시료는 1.0g에 끊는 증류수를 50㎖첨가하여 3분간 추출하였다.Samples for analysis were used Darae sequence made in the above process and commercial green tea purchased from the market (right). Each sample was extracted for 3 minutes by adding 50 ml of distilled water to 1.0 g.
(1) 총폴리페놀(1) total polyphenols
위 추출액 0.2㎖를 시험관에 취하여 증류수를 첨가하여 2㎖로 만든 후, 여기에 0.2㎖ 폴린-시오칼토 페놀 시약(Folin-ciocalteau phenol reagent)을 첨가하여 잘 혼합하고 3분간 실온에서 방치하였다. 정확히 3분 반응시킨 후, 탄산나트륨(Na2CO3) 포화용액 0.4㎖를 첨가하여 잘 혼합하고 증류수를 첨가하여 4㎖로 만든 후, 실온에서 1시간 방치하여 상층액을 725nm에서 흡광도를 측정하고 타닌산(Tannic acid)을 이용하여 표준곡선을 작성하였다.
0.2 ml of the extract was added to a test tube, distilled water was added to make 2 ml, and then 0.2 ml of Folin-ciocalteau phenol reagent was added thereto, mixed well, and left at room temperature for 3 minutes. After reacting for exactly 3 minutes, 0.4 ml of saturated sodium carbonate (Na 2 CO 3) solution was added and mixed well. Distilled water was added to make 4 ml. The solution was left at room temperature for 1 hour to measure absorbance at 725 nm. Standard curve was prepared using (Tannic acid).
(2) 총플라보노이드(2) total flavonoids
추출액 0.5㎖에 10%질산알루미늄(aluminum nitrate) 0.1㎖, 1M 아세트산 칼륨액(aqueous potassium acetate) 0.1㎖과 80%에탄올 4.3㎖을 첨가 후 실온에서 40분 동안 반응 후 415nm에서 흡광도 측정하였다. 케르세틴(Quercetin)을 이용하여 표준곡선을 작성하였다.
After adding 0.1 ml of 10% aluminum nitrate, 0.1 ml of 1M potassium acetate and 4.3 ml of 80% ethanol to 0.5 ml of the extract, the absorbance was measured at 415 nm after reaction for 40 minutes at room temperature. Quercetin was used to prepare a standard curve.
(3) 카페인, 카테킨류(3) Caffeine, catechins
추출액 2㎖를 0.45㎛의 멤브레인필터(membrane filter)로 여과하여 고성능액체크로마토그래피(highperformance liquid chromatography : HPLC) 분석용 시료로 사용하였고, 이동상으로는 0.1% 트리플루오로아세트산 용액(trifluoroacetic acid in water과 acetonitrile)을 사용하여 30분간 280nm에서 분석하였다. 분석장비는 시마즈 엘씨(SHIMADZU LC)를 사용하였으며, 사용된 컬럼(column)은 synergi MAX-RP, 4㎛, 150ㅧ4.6mm이었다.
2 ml of the extract was filtered with a membrane filter of 0.45 μm and used as a sample for high performance liquid chromatography (HPLC) analysis. As a mobile phase, a 0.1% trifluoroacetic acid solution (trifluoroacetic acid in water and acetonitrile) was used. ) Was analyzed at 280 nm for 30 minutes. The analysis equipment used Shimadzu LC (SHIMADZU LC), the column (column) was synergi MAX-RP, 4㎛, 150 ㅧ 4.6mm.
(4) DPPH(1,1-diphenyl-2-picrylhydrazyl radical) 소거 활성 측정(4) Determination of DPPH (1,1-diphenyl-2-picrylhydrazyl radical) scavenging activity
NBT가 DPPH에 의한 항산화활성 측정은 위 녹차를 원액, 1/2, 1/4, 1/8, 1/16으로 희석하여 희석액 1㎖를 취하여 0.15 mM DPPH 메탄올 용액 4㎖를 첨가하여 볼텍스(voltex)로 균일하게 혼합한 다음 실온에서 30분 방치한 후 517nm에서 흡광도를 측정하였다. DPPH 라디칼 스캐빈저 활성도(radical scavenger activity)(%)는 시료첨가구와 무첨가구의 흡광도차를 백분율로 표시하였다.
NBT was measured for antioxidant activity by DPPH, and the above green tea was diluted with stock solution, 1/2, 1/4, 1/8, 1/16, 1 ml of dilution was added, and 4 ml of 0.15 mM DPPH methanol solution was added. ) Was uniformly mixed and then left at room temperature for 30 minutes, and then absorbance was measured at 517 nm. DPPH radical scavenger activity (%) was expressed as a percentage of the absorbance difference between the sample addition and the no addition.
실험예Experimental Example
가. 다래순 녹차의 제조end. Preparation of tarasae green tea
다래순의 생엽은 녹차잎에 비해 작고 여려서 300℃에서는 살청되는 속도가 너무 빠르게 진행되었고, 200℃에서는 익는 속도가 너무 느리고 풋내가 나는 특징을 보여, 1차 덖음시 온도는 250℃가 적절한 것으로 나타났다. 또한 250℃에서도 첫 덖음시 20%의 물 첨가는 시료를 전체적으로 고르게 익히는 효과를 가져왔다. 그러나 이후 시료량을 10배로 늘렸을 경우 물 첨가는 필요치 않았다(표 1, 2).
The green leaves of Dasae-soon were smaller and thinner than green tea leaves, so the rate of desalination proceeded too fast at 300 ℃, and the ripening speed was too slow and fresh at 200 ℃. . In addition, at 250 ° C., the addition of 20% of water at the first extraction resulted in an even ripening of the sample as a whole. However, when the sample volume was increased to 10 times, no water was added (Tables 1 and 2).
표 1. 1차 덖음시 온도 설정 Table 1. Temperature settings at the first wake
Figure pat00001
Figure pat00001
표 2. 첫 덖음시 수분첨가 효과Table 2. Effect of Water Addition on First Seed
Figure pat00002

Figure pat00002

따라서 기본공정을 생엽량 200g에 대하여 첫 덖음 시간은 40초, 이후 덖음 시간은 2분으로 하고, 덖음 후 바람으로 즉시 식혔으며, 중간 손비빔(유념)과정은 2분으로 설정하여 실시하였다. 처리구별로 제품을 살펴본 결과 물 첨가 시 수율은 향상되었으나 40%처리는 삶는 효과를 가져와 식미가 다소 떨어졌다. 전반적인 기호성은 200g의 생엽으로 250℃에서 40초간 첫 덕음 한 것과 첫 덖음 시 20%의 물을 첨가한 제품이 비슷하게 나타났다(표 3). 첫 익힘 방식을 달리 했을 시 수율과 작업의 편리성 면에서 증제 후 1회 덖음한 찐차+덖음차 방식이 유리했으나 선호도에서 6명이 덖음차를 선택해 품질이 더 우수한 것으로 나타났다(표 4).Therefore, the basic process was carried out with the initial yield time of 40 seconds for the leaf yield 200g, the next time of the weaning time was 2 minutes, and immediately cooled by the wind after the time of weaning, and the middle handibi (remark) process was set to 2 minutes. As a result of examining the products by treatment, the yield was improved when water was added, but the 40% treatment resulted in a boiling effect, resulting in a slight decrease in taste. Overall palatability was similar to that of the first virtue for 40 seconds at 250 ° C with 20 g of green leaves and 20% water added for the first extraction (Table 3). When the first cooking method was different, the steamed tea + steamed tea method, which was one-time after steaming, was advantageous in terms of yield and convenience of operation, but the quality was better with six people choosing the green tea in preference (Table 4).
표 3. 다래순차 제조 공정별 제품 특징Table 3. Product Characteristics by Sequential Manufacturing Process
Figure pat00003

Figure pat00003

표 4. 첫 익힘 방식에 따른 공정별 관능적 특징Table 4. Sensory characteristics by process according to the first ripening method
Figure pat00004
Figure pat00004
시료량(채엽량)을 기본공정에서 10배로 늘렸을 경우 손비빔은 10분으로 하였으며, 첫 덖음 시간은 5분이 요구되었고, 2~4차 덖음 시간도 10~15분이 소요되었다(표 5). When the sample amount (leaf size) was increased by 10 times in the basic process, the hand bibimb was 10 minutes, the first extraction time was required 5 minutes, and the second and fourth extraction times were also 10-15 minutes (Table 5).
표 5. 덖음시 채엽량에 따른 온도 및 시간 요구량Table 5. Temperature and time requirements for harvesting yields
Figure pat00005
Figure pat00005
일반녹차의 경우 마지막 덖음 과정을 80℃정도에서 완전건조과정을 거치게 되는데 이때 제품은 맛이 조화롭고 순화되어 한결 품질이 향상된다고 한다. 따라서 4회 덖음 건조기를 이용하여 80℃에서 8시간 건조 후 시료를 90℃(±10) 솥에서 열처리 과정을 추가 설정하여 시간대별 특성변화를 조사하였다. In the case of general green tea, the final steaming process goes through a complete drying process at about 80 ℃. At this time, the product is harmonized and refined to improve the quality. Therefore, after drying for 4 hours at 80 ℃ using a four-times dryer, the heat treatment process was further set in a 90 ℃ (± 10) pot to investigate the characteristics of the time zone.
열처리 10분이 경과하면서 융모(털)가 흰 먼지처럼 날리기 시작하면서 바삭바삭해지고 고소한 맛에서 쓴맛이 강해지며 시간이 경과하면서 쓴맛보다는 단맛이 강해지고 이후에는 제품에 융모가 거의 없어져 외관도 적당하고 향도 은은해지면서 맛이 편중되지 않고 조화를 이루는 것을 확인할 수 있었다. After 10 minutes of heat treatment, the villi begin to fly like white dust, become crunchy, and the bitter taste becomes stronger in the savory taste, and as time passes, the viscous is stronger than the bitter taste, and afterwards, the product has almost no villi, and the appearance is moderate As it became more and more unbalanced, the taste was found to be harmonious.
그러나 시간이 더 경과되면서부터는 잎이 부서지고 맛의 변화가 크게 없으며 향은 약간 약해지며 제품의 색도 어두워지는 특징을 보였다. 따라서 최종제품을 생산하기 위한 열처리 공정은 제품의 품질을 향상시켰으며, 적정시간은 25g대하여 40분이, 250g에 대하여 100분 전후로 나타났다(표 6).However, as time passed, the leaves were broken, the taste did not change much, the fragrance was slightly weakened, and the color of the product became dark. Therefore, the heat treatment process to produce the final product improved the quality of the product, the optimum time was 40 minutes for 25g, 100 minutes for 250g (Table 6).
표 6. 열처리 과정의 다래순차 특성변화Table 6. Change of Sequential Characteristics of Heat Treatment Process
Figure pat00006
Figure pat00006
열처리가 끝난 후 정선하여 완성된 다래순차의 음용 시 적정량을 알아보고자 1회용 다기에 차 중량을 달리하여 1분 동안 우린 뒤 관능특성을 알아본 결과 녹차와 마찬가지로 1g정도가 적당한 것으로 나타났다(표 7).
After the heat treatment, to find out the proper amount of the selected Darae sequencing to drink, the weight of tea was changed to the disposable teapot for 1 minute.
표 7. 차(茶) 우림 시 다래순차 적정량Table 7. Appropriate amount of sequential in tea rain forest
Figure pat00007
Figure pat00007
나. 다래순차의 기능성 분석I. Functional analysis of sequential order
다래순차와 일반녹차의 총 폴리페놀 함량은 각각 41.12, 42.67mg/g으로 거의 차이가 보이지 않았지만, 총 플라보노이드 함량은 다래나무 순의 녹차가 29.12mg/g으로 대조구 녹차 1.94mg/g에 비해 현저히 높게 나타났다. The total polyphenol contents of sedum and normal green tea were 41.12 and 42.67mg / g, respectively, but there was almost no difference. However, the total flavonoid content of 29.12mg / g was higher than that of control green tea at 1.94mg / g. appear.
카페인은 녹차에 19.36mg/g이 함유되어 있는 반면에 다래순차는 함유되어 있지 않았다. 카테킨류 함량 분석한 결과 다래순차의 카데킨(catechin)함량은 4.65mg/g으로 녹차 0.61mg/g에 비해 7.6배 이상 높게 나타났으나, 그 이외의 에피카테킨(epicatechin), 에피갈로카테킨(epigallocatechin) 및 에피갈로카테킨갈레이트(epigallocatechingallate)함량은 녹차가 더 높았다(표 8). Caffeine contained 19.36 mg / g in green tea, but no caffeine. As a result of the analysis of catechin content, the catechin content of Darae sequence was 4.65mg / g, which was 7.6 times higher than 0.61mg / g of green tea, but other epicatechin and epigallocatechin And epigallocatechinallate content was higher in green tea (Table 8).
또한 다래순차의 DDPH 기(radical)에 대한 소거 능력은 분명하게 확인되었으며 녹차와 비슷하게 나타났다(표 9). In addition, the scavenging ability of the DDPH radical of the sequential was clearly identified and appeared similar to green tea (Table 9).
HPLC 분석결과 다래순차에서는 도 2 및 표 8에 나타낸 바와 같이 카테킨류 이외 많은 성분들이 검출되었는데, 특히 RT 22.3정도에 메인성분으로 플라보노이드 계열 화합물(quercetin 3-(2G-xylosylrutinoside 추정)을 비롯하여 다양한 생리활성을 가지는 플라보노이드가 풍부하게 함유되어 있었고 흥분, 각성제 작용을 가지고 있는 카페인이 없어 대용차로서 개발가치가 높을 것으로 판단된다(도 2는 HPLC를 이용한 일반녹차와 본 발명에 의한 다래순 녹차의 카페인 및 카데킨의 분석결과 비교 그래프이다).
As a result of HPLC analysis, as shown in Fig. 2 and Table 8, many components other than catechins were detected. Especially, various biological activities including flavonoid-based compounds (quercetin 3- (2G-xylosylrutinoside estimation)) were the main components at about RT 22.3. Flavonoids containing abundant and there is no excitement, there is no caffeine having a stimulant action, the development value as a substitute tea is judged to be high (Fig. 2 is the caffeine and cadkin of ordinary green tea using HPLC and Daraesun green tea according to the present invention Graph of analysis results).
표 8. 다래순차의 기능성 분석결과Table 8. Results of Functional Analysis of Tara Sequence
Figure pat00008
Figure pat00008
표 9. 다래순차의 항산화 활성Table 9. Antioxidant Activity of the Ratum Sequence
Figure pat00009
Figure pat00009
실험정리Experiment Cleanup
위 상술한 바와 같이, 본 발명의 실시 예에 따른 다래순 녹차 제조는, 다래순 녹차 제조시 첫 덖음 온도는 250℃가 적당했으며 덖음 시간은 생엽량이 200g일때 40초, 2000g은 5분 정도에서 알맞게 익었다. 첫 덖음 시 20%수분의 첨가는 다래순의 잎의 특성상 생엽량이 적었을 경우 전체적인 익힘에 효과적이었으며, 덖음차와 찐차+덖음차 비교에서는 덖음차 제조공정에 의한 제품이 기호성이 더 좋았다.As described above, according to the embodiment of the present invention, the production of raesae green tea, the first simmering temperature during the manufacture of raesae green tea was suitable for 250 ℃ and the time for the green leaves 200g 40 seconds, 2000g is suitable in about 5 minutes Cooked. The addition of 20% moisture was effective for the whole ripening when the amount of green leaves was small due to the characteristics of the leaves of the rattan sprout, and the product by the manufacturing process of the tea was better in comparison with the tea and steamed tea.
전체적인 공정상 덖음 과정은 4회, 손비빔(유념)과정은 3회가 적당하였고, 이후 건조기에서 완전건조 후 열처리 과정을 수행하는 것이 바람직하며, 4회 덖음 후 열처리(완전건조)과정은 25g을 90℃(±10) 솥에서 약40분, 250g은약 100분을 처리했을 때 다래순 녹차의 품질을 높이는 데 주요했다. In the overall process, the aeration process was four times and the Sonbibim process was three times, and afterwards, it is preferable to perform a heat treatment process after complete drying in a dryer. Approximately 40 minutes in a 90 ° C (± 10) kettle and 250 g of about 100 minutes were the key to improving the quality of green tea.
다래순 녹차에는 총플라보노이드 함량이 녹차보다 15배 이상 높았으며 카페인은 검출되지 않았고, 카테킨류는 녹차보다 1/4수준이었으나 카테킨은 7.6배 많았다. DDPH 기(radical) 소거활성은 녹차와 비슷하게 나타났다.The total flavonoids content of Daraesoon green tea was more than 15 times higher than that of green tea, and no caffeine was detected. The catechins were 1/4 level than the green tea, but 7.6 times more catechins. DDPH radical scavenging activity was similar to that of green tea.

Claims (4)

  1. 다래나무 순을 이용한 녹차 제조 방법에 있어서, 다래나무 순을 채취하여 줄기와 여병을 제거하는 단계와; 덖음 온도 250℃ 내지 100℃, 덖음 시간 40초 내지 10분의 범위 내에서 시간과 온도를 변화시키면서 덖음과 유념을 적어도 2~3회 반복하는 덖음 단계와; 상기 덖음 단계 후 90±10℃에서 5±1분간 덖음 후 80~100℃에서 40~100분간 열처리 하여 건조하는 단계를 포함하여 이루어짐을 특징으로 하는 다래나무 순을 이용한 녹차 제조 방법.
    1. A method for manufacturing green tea using a rattan sprout, comprising: removing a stem and a female bottle by collecting the rattan sprout; A steaming step of repeating the steaming and keep in mind at least two to three times while varying the time and the temperature within the steaming temperature of 250 ° C. to 100 ° C. and the boiling time of 40 seconds to 10 minutes; After the steaming step 덖 5 ± 1 minutes at 90 ± 10 ℃ after the heat treatment at 80 ~ 100 ℃ 40 to 100 minutes comprising the step of drying green tea using a method of producing green tea characterized in that it comprises a step.
  2. 청구항 1에 있어서, 상기 덖음 단계에서 첫 덖음 시 생엽량 대비 20%의 물을 첨가하는 단계를 더 포함함을 특징으로 하는 다래나무 순을 이용한 녹차 제조 방법.
    The method of claim 1, further comprising adding 20% water to the amount of green leaves at the first extraction in the extraction step.
  3. 다래나무 순을 이용한 녹차 제조 방법에 있어서, 다래나무 순을 채취하여 줄기와 여병을 제거하는 처리 단계와; 줄기 및 여병이 제거된 다래나무 순을 증기로 약 15±3초 져서 익히는 단계와; 덖음 온도 200℃ 내지 100℃, 덖음 시간 2분 내지 10분의 범위 내에서 시간과 온도를 변화시키면서 유념과 덖음을 적어도 2~3회 반복하는 덖음 단계와; 상기 덖음 처리한 후 90±10℃에서 5±1분간 덖음 후 80~100℃에서 40~100분간 열처리 하여 건조하는 단계를 포함하여 이루어짐을 특징으로 하는 다래나무순을 이용한 녹차 제조 방법
    A method for producing green tea using a rattan sprout, the method comprising: removing a stem and a female bottle by collecting the rattan sprout; Simmering and removing stems and viburnum with steam for about 15 ± 3 seconds; A steaming step of repeating at least two to three times while keeping the temperature and temperature within the range of the chilling temperature of 200 ° C. to 100 ° C. and the boiling time of 2 minutes to 10 minutes; After the steaming treatment, the method of manufacturing green tea using the stalks of the trees is characterized in that it comprises a step of drying by heat treatment at 90 ± 10 ℃ for 5 ± 1 minutes and then 40 to 100 minutes at 80 ~ 100 ℃
  4. 다래나무 순을 이용한 녹차 제조 방법에 있어서, 다음의 (a) 내지 (i)단계를 포함하여 구성됨을 특징으로 하는 다래나무 순을 이용한 녹차 제조 방법.
    (a) 다래나무에서 다래순을 채엽하는 단계;
    (b) 250℃의 덖음기에서 40초간 덖음 수행하는 단계;
    (c) 유념기에서 약 2분간 손비빔을 수행하는 단계;
    (d) 200℃의 덖음기에서 2분간 덖음을 수행하는 단계;
    (e) 유념기에서 약 2분간 손비빔 수행하는 단계;
    (f) 150℃의 덖음기에서 2분간 덖음을 수행하는 단계;
    (g) 유념기에서 약 2분간 손비빔을 수행하는 단계;
    (h) 100℃의 덖음기에서 5분간 덖음을 수행하고,
    (i) 80℃의 덖음 건조기에서 8시간 건조 후 90±10℃ 솥에서 40~100분 열처리를 수행하는 단계.
    In the method for producing green tea using the rattan sprout, green tea manufacturing method using the rattan sprout characterized in that it comprises the following steps (a) to (i).
    (a) harvesting stalks from the stalks;
    (b) performing 40 seconds of squeezing at a 250 ° C. damper;
    (c) performing bibimbib for about 2 minutes in a season;
    (d) performing a 2-minute standoff in a 200 ° C. damper;
    (e) sonobib for about 2 minutes in the season;
    (f) performing a 2-minute standoff at 150 ° C in a standoff;
    (g) performing hand bibimbulation for about 2 minutes in a season;
    (h) 5 minutes in a 100 ° C aspirator,
    (i) performing a heat treatment for 40 to 100 minutes in a 90 ± 10 ℃ pot after drying for 8 hours in a 80 ℃ steaming dryer.
KR1020100137511A 2010-12-29 2010-12-29 Method for manufacturing of green tea used Actinidia arguta sprout KR101222710B1 (en)

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