KR20130027956A - Preparation method of post-fermented tea using monascus pilosus and post-fermented tea prepared by the same - Google Patents

Abstract

PURPOSE: A manufacturing method of post-fermented tea is provided to improve the anti-oxidant capacity and preference by performing fermentation using Monacus microorganism capable of producing components good for human body. CONSTITUTION: A manufacturing method of post-fermented tea comprises: a) step of manufacturing roasted tea by roasting tea leaves; b) step of adding water to the roasted tea; c) step of adding Monascus pilosus culture medium to the water-added roasted tea; d) step of fermenting the culture-medium-added roasted tea; and e) step of drying the fermented roasted tea. Tea leaves are any one among green tea leaves, red tea leaves, mulberry leaves, wormwood leaves and dandelion. Before step a, tea leaves are cut into a predetermined size. In step a, roasting is conducted 3-9 times while successively lowering the temperature from the initial temperature of 200-250deg.C to the last temperature of 70-100deg.C. In step b, the moisture content is to be 60-70 wt% based on the total weight of the water-added roasted tea. After step b, microorganism in materials is sterilized by sterilizing at 115-125 deg.C for 60-90 minutes or heat-treating at 50-70deg.C for 2-7 days. In step c, the culture medium is added in range of 8-12 wt% based on the total weight of the water-added roasted tea. The Monacus pilosus culture medium is manufactured by transplanting activated Monacus pilosus strain to any one among the Americas Tani culture medium, the potato dextrose culture medium and soy broth culture medium, culturing at 25-35deg.C, inoculating the cultured strain to the same culture medium, and culturing with ventilation while maintaining the temperature of 25-35deg.C. Step d is conducted at the temperature of 20-30deg.C for 20-40 days. Step e is conducted at the drying temperature of 50-70deg.C. In step e, drying is conducted so that the moisture content is 3-7 wt% based on the total weight of post-fermented tea. [Reference numerals] (AA) Content(mg/g); (BB,EE) Dried tea leaves; (CC,FF) Roasted tea leaves; (DD,GG) Fermented tea leaves; (HH) Total polyphenol; (II) Total flavonoid

Description

PREPARATION METHOD OF POST-FERMENTED TEA USING MONASCUS PILOSUS AND POST-FERMENTED TEA PREPARED BY THE SAME}

The present invention relates to a method for preparing a post-fermented tea using tea leaves and a post-fermented tea prepared by the method, and more particularly, to a fermented tea using a Monascus phyllose strain, which has excellent antioxidant capacity and preference. It relates to a manufacturing method and a post-fermented tea produced by the method.

Tea is a beverage of the world, and can be classified into unfermented tea, semi-fermented tea, fermented tea, and post-fermented tea according to the manufacturing method. get affected.

The cells of tea leaves are surrounded by a thick cell wall, so it is not easy to elute the main useful components in the cells. Thus, the tea leaves undergo wilting, rubbing, and roasting or panning to damage the cell walls. Fermentation is also done to improve the new flavor and functionality.

Post-fermented tea is a tea produced by microbial fermentation after eliminating the enzymatic activity of the tea leaves, Chinese tea, etc. belong to this.

Theaflavin, which is newly produced in post-fermented tea, can eliminate hydrogen peroxide, one of the oxidizing substances, prevents oxidative damage of DNA, and xanthine oxidase, an active oxygen-producing enzyme. xanthine oxidase) is known to be involved in the balance of oxidation and antioxidants in vivo.

In addition, theaflavin present in the fermented tea is known to be anti-cancer, chromosome damage suppression, anti-inflammatory effect by a strong antioxidant action.

Fermented tea is a fermentation agent used to take young sprouts in spring and go through a general tea manufacturing process and fermentation agents, depending on the type of microorganism used, as well as components, taste, flavor and functionality may vary. Conventional post-fermented tea may have a variety of bacterial contamination by natural fermentation, it was difficult to obtain a uniform taste and aroma.

On the other hand, Monascus genus microorganisms are monacolin K, mevinolin, lovastatin, dihydromonacholin L, 3-hydroxy, which inhibit the biosynthesis of cholesterol in the body. It produces a statin-based substance such as 3-hydroxy dihydromonacholin L, monacholin L, J and X. These statins promote bone formation and reduce fracture rate. In particular, monacoline K is known to be effective in antifungal, suppression of blood sugar rise, blood pressure control, anticholesterol and anticancer.

In addition, the Monascus microorganisms produce red pigments (rubropuntain, monascorubin), yellow pigments (monascin, ankaflavin), and purple pigments (rubropunctamine, monascorubramine). Such pigments are known to have antibacterial and anticancer effects. have.

The related art in this regard may refer to Korean Patent Publication Nos. 2010-0122296 and 2009-0056313.

An object of the present invention is to increase the antioxidant capacity and palatability of post-fermented tea by carrying out the fermentation using the genus Monascus microorganisms that can produce ingredients beneficial to the human body in the production of post-fermented tea using tea leaves.

Method for producing a post-fermented tea using the Monascus Philosophy of the present invention for achieving the above object, step (step a) to make a tea by steaming tea leaves; Adding water to the teapot (step b); Adding a culture solution of Monascus phyllose to the tea to which the water was added (step c); Fermenting the tea with the culture solution added (step d); And drying the fermented tea fork (step e).

The tea leaves may be any one of green tea, black tea, mulberry leaf tea, mugwort tea, and dandelion.

Before the step a, the tea leaf may further comprise the step of crushing or powdering to a predetermined size.

The step a, the first temperature 200 ~ 250 ℃, the last temperature may be 3 to 9 times while lowering the temperature sequentially to be 70 ~ 100 ℃.

In the step b, the water content may be in the range of 60 ~ 70wt% based on the total weight of the tea for which the water is added.

After step b, the process may further include sterilizing the microorganisms that survive in the material by performing heat treatment at 115 to 125 ° C. for 60 to 90 minutes or performing heat treatment at 50 to 70 ° C. for 2 to 7 days.

In step c, the culture solution may be added in the range of 8 ~ 12wt% based on the total weight of the tea to which the water is added.

The Monascus phyllose culture medium, the activated Monascus phyllose strain was cultured in Missutani medium (5 g of glucose per 100 mL of water, 2 g of peptone, 0.8 g of KH ₂ PO ₄ , 0.05 g of MgSO ₄ · 7H ₂ O, CH ₃ COOK 0.2 g, a solution of NaCl 0.1 g), potato dextrose medium and Soy broth medium is transplanted to any one of the medium, incubated at a temperature of 25 ~ 35 ℃, inoculated in the same medium as the medium and 25 ~ It can be prepared by aeration culture while maintaining a temperature of 35 ℃.

The step d may be made for 20 to 40 days in the temperature range of 20 ~ 30 ℃.

The step e may be carried out at a drying temperature of 50 ~ 70 ℃.

Step e may be dried so that the moisture content is 3 ~ 7wt% of the total weight of the post-fermentation tea.

The post-fermented tea using the Monascus Philosophy of the present invention for achieving the above object is fermented and dried by adding the Monascus Philosophy culture solution to the tea leaf tea with water.

The tea leaves may be any one of green tea, black tea, mulberry leaf tea, mugwort tea, and dandelion.

The Monascus phyllose culture medium, the activated Monascus phyllose strain was cultured in Missutani medium (5 g of glucose per 100 mL of water, 2 g of peptone, 0.8 g of KH ₂ PO ₄ , 0.05 g of MgSO ₄ · 7H ₂ O, CH ₃ COOK 0.2 g, a solution of NaCl 0.1 g), potato dextrose medium and Soy broth medium is transplanted to any one of the medium, incubated at a temperature of 25 ~ 35 ℃, inoculated in the same medium as the medium and 25 ~ It may be prepared by aeration culture while maintaining a temperature of 35 ℃.

The drying may be made so that the moisture content is 3 ~ 7wt% of the total weight of the post-fermentation tea.

The post-fermented tea according to the preparation method of the present invention is excellent in anti-oxidant activity due to excellent electron donating ability, XO inhibitory activity and SOD-like activity per phenolic content, chlorine nitrite ability, strong sweetness, low bitterness and astringent taste, and fragrance or color. Overall preference is high.

1 is a graph showing the results of total polyphenol and flavonoid content analysis according to Experimental Examples 1 and 2.
2 is a graph showing the electron donating ability analysis results according to Experimental Example 3.
3 is a graph showing the results of XO inhibitory activity according to Experimental Example 4.
4 is a graph showing the results of SOD-like activity analysis according to Experimental Example 5. FIG.
5 is a graph showing the results of nitrite scavenging activity analysis according to Experimental Example 6.
6 is a graph showing the results of analyzing the content of hydrogen peroxide according to Experimental Example 7.

Hereinafter, the manufacturing method of the post-fermentation tea using the Monascus Philosophy of this invention is demonstrated.

First, the tea to be applied to the post-fermented tea of the present invention is made to make a tea (step a). At this time, the tea leaves are chopped to an appropriate size if necessary, it is preferred that the first temperature 200 to 250 ℃, the final temperature to 70 to 100 ℃ range 3 to 9 times while lowering the temperature sequentially.

Here, the tea may be applied to a variety of teas such as green tea (sprouts, young leaves and stems, stems including leaves or commercial dry green tea), black tea, mulberry leaf tea, mugwort tea, dandelion.

Next, water is added to the teapot (step b). At this time, the water content is to be in the range of 60 ~ 70wt% based on the gross weight of the tea to which the water is added.

Optionally, after step b, the method may further include sterilizing microorganisms that survive within the material by autoclaving at 115 to 125 ° C. for 60 to 90 minutes or performing heat treatment at 50 to 70 ° C. for 2 to 7 days.

Later, Monascus Philos pilosus ) culture is added to the tea to which the water is added (step c). At this time, the ratio of the culture solution is preferably to be 8 ~ 12wt% based on the total weight of the tea to which the water is added.

Herein, the spawn culture for preparing the culture medium was obtained by activating the Monascus phyllose strain with Mizutani medium (5 g of glucose in 100 mL of water, 2 g of peptone, 0.8 g of KH ₂ PO ₄ , and 0.05 g of MgSO ₄ · 7H ₂ O. 0.2 g of CH ₃ COOK, 0.1 g of NaCl), Potato Dextrose medium (Difco, USA) and Soy broth medium (Difco, USA) After incubation at a temperature of 25 ~ 35 ℃, inoculated in the same medium as the medium is preferably aeration culture while maintaining a temperature of 25 ~ 35 ℃ to use as a starting material.

Next, fermented tea with the culture solution added (step d). At this time, the fermentation is preferably made for 20 to 40 days in the temperature range of 20 ~ 30 ℃.

Finally, the fermented tea leaves are dried (step e). At this time, the drying temperature is maintained at 50 ~ 70 ℃, the water content is preferably 3 to 7wt% of the total weight of the post-fermentation tea.

Hereinafter, a method for producing a post-fermented tea using Monascus piloseas for example of the present invention.

The strain was Monascus distributed by the Korean spawn association pilosus KCCM 60084 was used. Tea leaves were used as a test material in October 2010 in Hadong Green Tea Field (109-3, Hwajeon-ri, Sanam-myeon, Gyeongnam, Korea).

Cultivation of the strain was performed in 100 ml of deionized water, 5.0 g of glucose, 2.0 g of peptone, 0.8 g of potassium dihydrogen phosphate (KH ₂ PO ₄ ), 0.05 g of magnesium sulfate hydrate (MgSO ₄ H ₂ O), acetic acid Mizutani medium (Youn et ) at pH 6.0 containing 0.2 g potassium (CH ₃ COOK) and 0.1 g sodium chloride (NaCl) al 2003) inoculated in the cap test tube containing the activated strain was incubated for 10 days in a stirred incubator (150 rpm) at 30 ℃, inoculated in 1 liter of the same medium in a fermentor (Value kio-Reactor, kiotron, Korea) The spawn culture was prepared by the method of aeration culture for 10 days, maintaining 30 degreeC.

On the other hand, after cutting the tea leaves to 1cm in width, put them in a cast iron pot (64cm in diameter, 28cm in depth) adjusted to 230 ° C with a temperature thermometer (TA-0510F, Minolta Co., Japan) and 230 ° C → 150 ° C → 110 ° C. 덖 was made five times while varying the temperature from 100 ° C. to 80 ° C. to prepare a tuning fork.

Water was added to the tea to make the water content 65wt%, 50g each into a 250ml Erlenmeyer flask, and the seed culture was added to 10wt% based on the total weight of the tea to which the water was added and fermented at 25 ° C for 30 days. . Thereafter, the resultant was dried at 60 ° C. such that the moisture content was 4 wt% of the total weight to prepare a post-fermented tea.

Comparative Example 1

Tea leaves were cut in the same manner as in Example 1, and dried to prepare dried tea.

Comparative Example 2

The same tea leaves as in Example 1 were taken in the same manner, and dried to prepare a green tea.

Hereinafter, some experimental examples for the analysis of the total polyphenol and total flavonoid content and antioxidant capacity of tea leaves after fermentation tea prepared according to the production method of the present invention.

At this time, after distilled water was added to 1 to 5 g of tea leaves of the post-fermented tea, tea, and dry tea prepared according to Example 1, Comparative Example 1 and Comparative Example 2 to make a solution of 1% concentration, 100 ℃ Hot water was extracted for 10 minutes at, filtered with filter paper (Whatman No. 2) was used as a sample.

Analysis of each experiment was shown by the average value and standard deviation of three experiments, sensory evaluation was expressed by the average value and standard deviation evaluated by 10 sensory personnel. The significance test was performed by Duncan's multiple range test using the Statistical Package for Social Sciences, Version 12, SPSS Inc., Chicago, IL, USA.

Experimental Example  1: Total Polyphenol Content Analysis

100 ml of 2% sodium carbonate and 50% Folin-Ciacalteu reagent were added to 100 µl of the sample extract, and the absorbance (OD) was measured at a wavelength of 720 nm, and gallic acid (Sigma) -The content was calculated by the calibration curve of (Aldrich, St. Louis, MO, USA).

Experimental Example  2: Total Flavonoid Content Analysis

1.6 ml of 2% AlCl ₃ was added to 0.8 ml of the sample extract, which was allowed to stand at room temperature for 10 minutes, and then absorbance was measured at a wavelength of 415 nm. The total flavonoid content in the samples was calculated according to the naringin standard calibration curve.

The analysis results according to Experimental Example 1 and Experimental Example 2 are shown in FIG. 1.

According to Figure 1, the total polyphenol and flavonoid content was detected in 274.78mg and 52.40mg per g tea leaves in dry tea, respectively 171.08mg and 30.12mg in tea. In comparison with the dry tea, the total polyphenol and flavonoid contents decreased 37.74% and 42.52%, respectively.

In addition, in the fermented tea, the total polyphenol content was reduced by 32.92% compared to the tea, but the total flavonoid content was comparable to that of tea.

These results, it can be seen that the polyphenols except flavonoids are mainly lost by the strong heat or fermentation when quenched. Tea leaves contain a variety of polyphenols, including catechins, such polyphenols have a strong antioxidant power can have the effect of preventing or healing various diseases caused by the oxidation of lipid components contained in human tissues. However, polyphenols have a property of binding to proteins, enzymes, etc., and have a poor taste and poor digestion. Therefore, it can be seen that the post-fermented tea of the present invention can improve flavor while increasing antioxidant capacity by appropriate content of polyphenols.

Experimental Example  3: electron donating activity electron donating ability ) analysis

0.8 ml of 0.4 mM DPPH (1,1-diphenyl-2-picryl-hydrazyl) solution was added to 0.2 ml of the sample extract, mixed in a vortex, left for 10 minutes, and the absorbance was measured at 520 nm. Activity according to the measurement results was calculated according to the following formula.

Electron donating ability is one indicator of the protection against oxidation by the binding of hydrogen ions (H ⁺ ) to active oxygen radicals in vivo, and the higher the value, the higher the antioxidant activity.

Electron Donating Ability (%) = 100-[(OD of sample / OD of control) × 100]

The analysis results according to Experimental Example 3 are shown in FIG. 2.

According to FIG. 2, the electron donating ability of the tea leaf hydrothermal extract containing 50 mg of tea leaves per ml was slightly lower in fermented tea as dry tea 92.4%, green tea 95.4% and fermented tea 85.2%. However, the electron donating ability per mg of polyphenol was 12.2% in dry tea, 21.06% in tea, and 25.44% in fermented tea, which was higher than fermented tea.

Experimental Example  4: Xanthoxidase ( xanthine oxidase : XO Inhibitory activity

XO partially purified from fresh milk was used. Specifically, 1 liter of fresh milk was cooled to 4 ° C. for one day, and then EDTA and toluene were added to the final concentrations of 2 mM and 3% (v / v), respectively, and stirred for 30 minutes with a Warning blender. The cooling process was repeated three times.

Next, 765 ml of the filtrate filtered with 6 layers of cheese cloth was saturated with 175 g of 38% ammonium sulfate solution, and then centrifuged at 8,000 × g for 15 minutes to obtain a supernatant.

49.2 g of a 50% ammonium sulfate solution was added to 820 ml of the supernatant, and the precipitate was obtained by centrifugation at 10,000 × g for 30 minutes, followed by 10 mM tris-HCl (pH 7.6) -5 mM 2-mercapto containing 0.1 mM EDTA. Suspended in ethanol (buffer A) solution.

The suspension was dialyzed in a dialysis tube (cut off MW 20,000) with 4.6 L of Buffer A containing 0.1 M EDTA. Next, 25 ml of supernatant (enzyme liquid) was obtained by centrifuging for 30 minutes at 10,000 x g.

 50-100 μl of sample extract was added to 3.15 ml of 0.1 M phosphate buffer (pH 7.4), 100 μl of the enzyme solution was added to the solution, preincubated at 30 ° C. for 10 minutes, and finally, 60 μM xanthine. The solution was added and reacted for 5 minutes, and the absorbance was measured at 292 nm.

The control group used distilled water instead of tea leaf extract in case of water extract and 70% ethanol in case of 70% ethanol extract. XO inhibitory activity was expressed as% inhibition of absorbance due to tea leaf extract.

XO exists in the body in the form of XOR (xanthin oxidoreductase), and XOR acts as a dehydrogenase that uses NAD ⁺ as an electron acceptor in healthy physiological states, but in a pathological state it is converted into an oxidase form, resulting in molecular oxygen (O ₂ ). By using the active oxygen species to produce a variety of adult diseases, such as promoting the peroxidation of lipids, promoting aging.

The inhibitory activity analysis results of XO according to Experimental Example 4 are shown in FIG. 3.

According to FIG. 3, the XO inhibitory activity per mg dry tea was 24.4%, but was relatively low at 8.1 and 5.7%, respectively. However, XO inhibitory activity per mg of polyphenols was high in fermented tea, 49.66% in fermented tea and 47.35% in tea. This phenomenon can be assumed to be the effect of theaflavin, which is one of the pigment components newly produced during fermentation. Theaflavin is known to protect oxidative damage of DNA by inhibiting the activity of XO in HL-60 cancer cells.

Experimental Example  5: Superoxide dismutase ( superoxide dismutasee : SOD ) Similar activity  analysis

A sample was added to 2.94 ml of 50 mM phosphate buffer (pH 7.4) containing 0.1 mM EDTA (ethylenediaminetetraacetic acid), warmed at 25 ° C for 5 minutes, and then reacted for 5 minutes with 5 mM hematoxylin solution. Absorbance was measured at. Activity was calculated as 1 unit to inhibit the automatic oxidation of hematoxylin 50%.

SOD is an enzyme that is involved in converting free radicals into hydrogen peroxide produced by XO or by drug abuse, ultraviolet light, smoking, fatigue, and various diseases. The activity exhibited by a substance which is not an enzyme but has the same activity in SOD is called SOD-like activity. Hydrogen peroxide produced by this activity also undergoes strong acid oxidation, but is converted to water by catalase present in the body, thereby eliminating toxicity. Accordingly, SOD-like activity can be used as an indicator to protect against oxidative disorders.

SOD-like activity analysis results according to Experimental Example 5 are shown in FIG.

According to Figure 4, the SOD-like activity per mg / ml of tea leaves was the lowest activity in fermented tea 980 mUnits in dry tea, 820 mUnit in tea, 637 mUnits in fermented tea. In contrast, the activity per mg of polyferrol was 7,292.78 mUnits, which was 2.05 times higher than dry tea and 1.52 times higher than tea. This phenomenon indicates that a substance with new SOD-like activity is produced during fermentation, and theaflavin may be one of them.

Experimental Example  6: nitrite Scatters ( nitrite scavenging activity ) analysis

1 ml of 5 mg / ml sample was added to 1 ml of 1 mM NaNO solution and adjusted to pH 1.2, 2.5, and 6.0 using 0.1 N HCl solution and 0.2 M citrate buffer (pH 2.5), followed by distilled water. Is added to adjust the total volume to 10 ml.

Next, the solution was reacted at 37 ° C. for 1 hour, and then 1 ml of each solution was dissolved in 3 ml of 2% acetic acid solution and 30% acetic acid solution (Griess reagent, 1% sulfanilic acid: 1% naphthylamine = 1: 1). 1) After adding 0.4 ml, the mixture was left at room temperature for 15 minutes and absorbance was measured at 520 nm. Distilled water was used instead of the grease reagent, and the nitrite scavenging ability was calculated by the following formula.

Nitrite Scavenging Capacity (%) = 100-[(OD of sample / OD of control) × 100]

Nitrous acid (HNO ₂ ) is widely present in the form of nitrites in foods and reacts with processed foods or amines that are present in vivo to produce N-nitrosamine, N-nitrosamine. Therefore, nitrite scavenging ability can be used as an indicator to know the anticancer action indirectly.

The nitrite scavenging activity analysis results according to Experimental Example 6 are shown in FIG. 5.

According to Figure 5, the nitrite scavenging ability of each pH showed higher activity than pH 6.0 at pH 1.2 and pH 3.0 in all processes. The activities at pH 1.2 and pH 3.0 were 63.79% and 61.48% in dry tea and 59.69% and 38.72% in tea, respectively, but 32.48% and 19.36% in fermented tea, respectively.

In contrast, the nitrite scavenging ability of polyphenol-containing sugar was 84.87% fermented tea, 73.95% fermented tea at pH 1.2, 60.15% fermented tea at 49.03% fermented tea at pH 3.0, and fermented tea was higher at pH 1.2 and pH 3.0 than fermented tea. . These results indicate that the fermented tea may have high anticancer effect, although the tea itself is lower in activity than the tea.

Experimental Example  7: hydrogen peroxide content

0.2 ml of sample was added to 50 mM phosphate buffer (pH 7.4), and then FOX-1 solution was added and reacted at 25 ° C for 30 minutes to measure absorbance at a wavelength of 560 nm. The content of hydrogen peroxide in the sample was calculated according to the standard calibration curve.

Hydrogen peroxide is a secondary material generated by the removal of reactive oxygen species by the generated SOD, and has a strong oxidizing power to participate in tissue damage in vivo.

Hydrogen peroxide content analysis results according to Experimental Example 7 are shown in FIG.

According to Figure 6, it can be seen that the fermented tea showed the lowest hydrogen peroxide content.

Experimental Example  8: Sensory evaluation

Sensory evaluation was performed by five-point measurement method (Herbet & Jeol 1993) by 10 sensory personnel who majored in food science. Specifically, with respect to the 1% sample of dry tea, tea and fermented tea, the intensity of sweetness, sourness, bitterness, and delicious taste is very low (1 point), low (2 points), and moderate (3 points). , Strong (4 points), very strong (5 points), odor symbol, color symbol and overall preference are very dislike (1 point), dislike (2 point), normal (3 point), good (4 point) ), Very good (five points).

Sensory test results according to Experimental Example 8 are as shown in Table 1 below.

Sensory test items Dried tea leaves Tea leaves Fermented Tea Leaves sweetness 1.52 ± 0.23 2.66 ± 0.19 3.10 ± 0.23 Sour taste 1.33 ± 0.18 1.40 ± 0.12 1.67 ± 0.19 bitter 2.49 ± 0.18 2.35 ± 0.17 1.50 ± 0.20 Bitter taste 4.13 ± 0.25 2.85 ± 0.15 1.66 ± 0.23 A delicious taste 2.15 ± 0.27 3.80 ± 0.32 3.73 ± 0.22 No smell sign 1.68 ± 0.34 3.75 ± 0.30 3.68 ± 0.27 Color symbol 2.25 ± 0.29 3.02 ± 0.22 4.45 ± 0.25 Comprehensive likelihood 2.16 ± 0.14 3.50 ± 0.21 4.12 ± 0.28

According to Table 1, the sweet taste of the fermented tea showed a significantly higher value than the dry tea or 덖 neum tea, the delicious taste was similar to the 덖 neum tea. The bitter and astringent tastes were significantly lower, and the sourness was less than 2 points. In addition, the degree of preference for odor was 1.68 points for dry tea, 3.80 points for tea and fermented tea, and 3.75 points for fermented tea, respectively.

These results The fermentation of tea by Monascus pilose indicates that it is effective in improving flavor.

The color symbol of the fermented tea was 4.45, which was significantly higher than that of 3.02. The overall preference was also high in fermented tea with a score of 4.12, but relatively low with 3.50 for dry tea and 2.16 for dry tea.

As mentioned above, although the preferred embodiment of the present invention has been described in detail, the present invention is not limited to the above embodiment, and various modifications may be made by those skilled in the art within the scope of the technical idea of the present invention. It is possible.

Claims (15)

Squeezing the tea leaves to make steamed tea (step a);
Adding water to the teapot (step b);
Adding a culture solution of Monascus phyllose to the tea to which the water was added (step c);
Fermenting the tea with the culture solution added (step d); And
Method for producing a post-fermented tea using Monascus Philosophy comprising the step (step e) of drying the fermented tea.
The method according to claim 1,
The tea leaves,
Method for producing a post-fermented tea using Monascus pilose, characterized in that any one of green tea, black tea, mulberry leaf tea, mugwort tea and dandelion.
The method according to claim 1,
Before step a,
The method of producing a post-fermented tea using Monascus Philosophy, characterized in that it further comprises the step of cutting the tea leaf to a predetermined size.
The method according to claim 1,
Step a,
Method for producing a post-fermented tea using Monascus pilose, characterized in that the first temperature 200 ~ 250 ℃, the final temperature 70 ~ 100 ℃ sequentially lowering the temperature 3 to 9 times.
The method according to claim 1,
In step b,
The water content is a method of producing a post-fermented tea using Monascus Philosophy, characterized in that to be in the range of 60 ~ 70wt% based on the total weight of the tea to which the water is added.
The method according to claim 1,
After step b,
Post-fermented tea using Monascus Philosophy, which further comprises a process of sterilizing microorganisms surviving inside the material by sterilizing at 115-125 ° C. for 60-90 minutes or performing heat treatment at 50-70 ° C. for 2-7 days. Manufacturing method.
The method according to claim 1,
In step c,
The culture medium is a method of producing a post-fermented tea using Monascus Philosophy, characterized in that the addition of water in the range of 8 ~ 12wt% based on the weight of the tea.
The method according to claim 1,
The Monascus Philosophy culture solution,
Activated Monascus Philosophy strains were prepared in Missutani medium (5 g of glucose per 100 mL of water, 2 g of peptone, 0.8 g of KH ₂ PO ₄ , 0.05 g of MgSO ₄ .7H ₂ O, 0.2 g of CH ₃ COOK, 0.1 g of nNaCl). Dissolved solution), potato dextrose medium and soy broth medium, and then cultured at a temperature of 25 ~ 35 ℃, incubated in the same medium as the medium and maintained at a temperature of 25 ~ 35 ℃ Method for producing a post-fermented tea using Monascus pilose, characterized in that it is produced by culturing.
The method according to claim 1,
Step d is
Method for producing a post-fermented tea using Monascus pilose, characterized in that made for 20 to 40 days in the temperature range of 20 ~ 30 ℃.
The method according to claim 1,
Step e is
Method for producing a post-fermented tea using Monascus pilose, characterized in that carried out at a drying temperature 50 ~ 70 ℃.
The method according to claim 1,
Step e is
A method for producing a post-fermented tea using Monascus pilose, characterized in that the moisture content is dried to 3 to 7wt% of the total weight of the post-fermented tea.
After fermented and dried Monascus pilose, fermented and dried fermented tea was added to tea leaf tea with water.
The method of claim 12,
The tea leaves,
After fermentation tea using Monascus Philosophy, characterized in that any one of green tea, black tea, mulberry leaf tea, mugwort tea and dandelion.
The method of claim 12,
The Monascus Philosophy culture solution,
Activated Monascus Philosophy strains were prepared in Missutani medium (5 g of glucose per 100 mL of water, 2 g of peptone, 0.8 g of KH ₂ PO ₄ , 0.05 g of MgSO ₄ .7H ₂ O, 0.2 g of CH ₃ COOK, 0.1 g of NaCl). Dissolved solution), potato dextrose medium and soy broth medium, and then cultured at a temperature of 25 ~ 35 ℃, incubated in the same medium as the medium and maintained at a temperature of 25 ~ 35 ℃ After fermentation tea using Monascus Philosophy, characterized in that produced by culturing.
The method of claim 12,
The drying,
After fermentation tea using Monascus Philosophy, the moisture content is 3 ~ 7wt% of the total weight of the after fermentation tea.

Images