KR20130060950A - The korean traditional fermentation tea and the preparation thereof - Google Patents

Abstract

PURPOSE: Herbal medicine fermented tea is provided to include a step of fermenting a mixture from a betony, a leaflet, Atractylodes japonica Koidz, tangerine peel, licorice, Zingiber officinale Roscoe and Taraxacum mongolicum Hand-mazz. CONSTITUTION: 10-30 parts by weight% of betony, 10-30 parts by weight% of leaflet, 10-30 parts by weight of Atractylodes japonica Koidz, 1-10 parts by weight% of tangerine peel, 1-10 parts by weight% of licorice, 1-10 parts by weight% of zingiber officinale Roscoe, and 1-10 parts by weight% of taraxacum mongolicum Hand-mazz are mixed. The mixture is added with heated water and fermented after injected with bacillus. The fermented mixture is dried. The mixture is mixed with 0.5-3 parts by weight% of bran. Bacillus is Bacillus licheniformis. 0.5-3 parts by weight% is mixed for bacillus. Fermentation is carried out at a temperature of 25-30°C. The fermented mixture is sterilized. Drying process is carried out at a temperature of 50-70°C.

Description

Herbal fermented tea and its manufacturing method {The korean traditional fermentation tea and the preparation

The present invention relates to herbal fermented tea and a manufacturing method thereof.

Recently, various natural herbal ingredients are not only used as therapeutic drugs, but also commonly used as main ingredients of various foods or beverages or as additives in daily life. Roots, stems, leaves or berries of various natural herbal materials have also been added to tea or used as independent tea materials, which are commonly referred to as herbal teas.

Herbal teas are manufactured using various natural herbal medicines as a single raw material, or in the form of mixed teas in which several ingredients are mixed. In the case of herbal blended tea, various herbal medicines may be manufactured by appropriately processing tea. Most herbal tea products have been commercialized through a relatively simple process of roasting raw materials, or after cutting the raw state to a suitable size, has been commercialized. However, this has been limited to the variety and functionality of the product. In order to reduce these problems, it is necessary to fulfill the role as tea through the fermentation method while utilizing the composite material, and to take the function and function of tea at the same time by preserving the taste and aroma.

One embodiment provides a method for producing an herbal fermented tea comprising the step of fermenting a mixture of kwak (chobaecho), lobules, cultivars, tangerines (dermis), licorice, health and pogongyoung and herbal fermented teas by the method .

One aspect comprises the steps of preparing a mixture of kwasa (pearwort), leaflets, creation, tangerine (dermis), licorice, health and pogongyoung; Adding hot water to the mixture, inoculating Bacillus bacteria and fermenting the same; And it provides a method for producing a herbal fermented tea comprising the step of drying the fermentation product.

In addition, another aspect provides an herbal fermented tea produced by the above production method.

According to one embodiment, the herbal fermented tea may have the effect of alleviating or improving indigestion, cold or sore throat.

The present inventors have searched for natural herbal ingredients well known as health remedies, and selected among the various herbal ingredients kwa hyang (chorizo fragrance), leaflets, creation, tangerine (dermis), licorice, health and pogongyoung, after mixing them, fermentation process Chinese herbal fermented tea was prepared to complete the present invention.

The herbal fermented tea may first include preparing a mixture of Gwakhyang (pearwort flavor), leaflets, creation, tangerine (dermis), licorice, health and pogongyoung.

Kwak Hyangeun ( Agastache rugosa ( Fisch . et Meyer ) O. Kuntze ; Pearweed fragrance) is a perennial herb of Labiatae, which is dried and used as medicine. The name of the herbal medicine is called Gwak Hyang or herb scent (Latin: Herba Agastachis), and in China, Pogostemon cablin of the same family is commonly used together with Kwak Hyang (Latin: Herba Pogostemonis). Gwakhyang has traditionally been anorexia, vomiting, dry stomach, diarrhea,

It has been used as an herbal medicine for herbal medicine such as antipyretic fever, and research on this has been carried out by using a combination of plant extracts such as amino acids and gwakhyang to moisturize and exfoliate the stratum corneum (Japanese Patent Application Laid-Open No. 9-71527). However, it is completely distinct from the present invention. Substance studies on flavour have been reported with substances such as methylchavicol, rosmarinic acid and anethol.

Leaflet (Perilla frutescens BRITT . ; Perilla) is an annual herb of Labiatae, and the leaves are called lobules and seeds in oriental medicine.In the essential oils of the whole lobules, about 55% of peryl aldehyde, 20-30% of l-limonene and In addition to a small amount of α-pinene, it contains arginine, cumic acid, and cyanidin-3- (6-p-coumaryl-β-D-glucoside) -5-β-D-glucoside. The refined oils and fats of the leaves contain isoegoma ketones. It is used as sweating, calming, dryness, diuretic, soothing and analgesic. Small stems are old stems of the lobules and the roots of the lobules, which are effective in combating gout, sweating and expectoration, lowering the qi, dizziness, body pain and nasal congestion, It is effective in treating runny nose (Information and Shin Min-kyo)

Creation is Atractylodes belonging to Asteraceae dried roots and stems such as koreana ) or shochu ( A. japonica ), containing about 1% of essential oils. These essential oils increase the motor function, secretion and absorption of the stomach, and are mainly gastrointestinal diseases. It has been used as a medicine to treat indigestion, gastritis and the like. In addition, creation is known to exhibit anti-inflammatory action, antibacterial action.

The dermis has been used as a herbal medicine since ancient times, and the dried tangerine peel is dried. The pharmacological action of the dermis is to increase the activity of fat digestive enzyme, antiallergic effect, suppression of uterine muscle contraction, sedation effect, capillary permeability inhibition and capillary vessel. It is known that there are effects of atherosclerosis and hypertension by strengthening. In oriental medicine, the dermis is said to help digestion by increasing the secretion of gastric juice, and it is used to treat cough and sputum caused by bronchitis.In Korea, it is used as a folk remedy because it boils and drinks the dermis. . The main bioactive components of the dermis are composed of glycoside compounds such as naringin and hesperidin, and the glycosides of naringin and hesperidin are known to have lower antioxidant, anti-inflammatory and anticancer activity than the glycoside compounds naringenin and hesperetine. (Cha Jae-Young, Young-Soo Cho 2001. Physiological Function Activity of Citrus Flavonoids. J Korean Soc Agric Chem Biotechnol 44 (2) 122-128). It is known that such glycoside compounds are not well digested and absorbed in the human body.

Licorice ( Glycyrrhiza uralensis FISCH .) Is a perennial herb of legumes, licorice is not only used in oriental medicine to increase the efficacy, but also to alleviate various pain and urgency as an alleviation and analgesic medicine. Weakness, such as the neutralization of the poison. For example, licorice has the effect of protecting the liver and smoothing the liver and regulating fatigue, and taking licorice reduces the burden on the liver by its detoxification. The roots and roots of plants contain triterpene-based saponins and glycyrrhizin, which have all the detoxifying effects on bacterial toxins as well as drug addiction, food poisoning and metabolism in the body. There is a function and regulation of thyroid sebum hormone. Licorice has anti-inflammatory and anti-allergic reactions, antagonistic action against acetylcholine, and has the effect of enhancing the adrenal's cardiovascular effect. , 1998).

Health ( Zingiberis Rhizoma Siccus ) is the root of dried thoughts, also known as Baekgang and Kyungang . It is known that the chest and abdomen are cold, have mild pain, are full of stomach, indigestion, and vomiting diarrhea. In addition, it is known to be used when the vein is weak, the limbs are cold and cold, cold water creates seawater, the breathing is poor, the belly is cold, and dysentery diarrhea occurs. The pharmacological effect promotes secretion of gastric juice, activates intestinal peristalsis, promotes digestion, reduces vomiting, excites the heart, increases blood pressure, and promotes blood circulation. In addition, it is known to have anti-inflammatory, analgesic and antimicrobial effects.

Dandelion (Pogongyoung) ( Mongolian dandelion ) is a perennial plant of the dicotyledonous campanula Asteraceae, the leaves sprout only from the roots, long willow-shaped, with large sawtooth. Flowers come out in summer, and yellow flowers bloom at the end. It grows in the mountains and fields of various places. In oriental medicine, plants before flowering are used as a medicine called pogongyoung, which is effective for swelling due to heat, mastitis, sore throat, appendicitis, abdominal salt, abdominal salt, acute hepatitis, and jaundice. Dandelion contains flavonoids, cosmosine, luteolin, glucoside, taraxasterol, choline, inulin and pectin, and roots include tarasol, taracerol, taracesterol, amirin, and sticks. Masterol, cytosterol, choline, organic acid, fructose, sucrose, glucose, glucoside, resin, rubber and the like. The leaves contain lutein, carotene, ascorbic acid, bioasandin, prastoycuone, vitamins B1, B2, C, and D. Flowers include arnidiol, prabosandine, and lutein. Pollen contains cytosterol, stick mast, folic acid and vitamin C. And indigestion, gastritis, stomach aches, breasts, stool stiffness and peeing, it is effective in diseases such as colds, sore throat, eye disease, phlegm, colitis.

According to one embodiment, the mixture may further include rice bran. Rice bran may be added to make the fermentation conditions of herbal fermented tea according to one embodiment. For example, the rice bran is preferably mixed in 0.3 to 5% by weight, or 0.5 to 3% by weight of the mixture, and most preferably, may be mixed in 1% by weight.

According to one embodiment, kwak fragrance (pearwort fragrance), lobules, creation, tangerine (dermis), licorice, health and pogongyoung gwag hyang (pearweed fragrance) 10 to 30% by weight: lobules 10 to 30% by weight: creation 10 to 30% by weight: 1 ~ 10% by weight: 1 to 10% by weight licorice: 1 to 10% by weight: health 1 to 10% by weight: can be mixed at a weight ratio of poongyoung 1 to 10% by weight, kwak (herbaceous scent), leaflets, creation, tangerine ( Dermis), licorice, health and pogongyoung 30% by weight: foliar 30% by weight: creation 22.6% by weight: tangerine (dermis) 7.5% by weight: licorice 4.5% by weight: health 2.4% by weight: pogeong 3% by weight Most preferably mixed in proportions.

According to one embodiment, the method may further comprise sterilizing the mixture after the preparation of the mixture. The sterilization can be performed using a general sterilization method known in the art, for example, at 121 ° C for 20 minutes.

Thereafter, the method may include adding hot water to the mixture and inoculating Bacillus bacteria to ferment.

According to one embodiment, the temperature of the hot water is preferably 60 ° C to 100 ° C, or 70 ° C to 90 ° C, and it is most preferable to add hot water of 75 ° C to 85 ° C. It is preferred that the hot water is filled to such a height that the mixture is locked.

Fermentation of the mixture may be carried out by Bacillus bacteria. According to one embodiment, the Bacillus bacteria Bacillus subtilis ( Bacillus subtilis ), Bacillus licheniformis ( Bacillus licheniformis ) or Bacillus rickeniformis ( Bacillus) licheniformis ) can be used, Bacillus rickeniformis licheniformis ) is most preferred.

According to one embodiment, the Bacillus bacteria are preferably mixed at 0.5 to 2% by weight, or 0.7 to 1.5% by weight of the mixture, it is most preferably mixed at 1% by weight.

Meanwhile, according to one embodiment, the fermentation step is preferably performed in a confined space, and a suitable fermentation temperature condition may be a temperature condition of 25 ° C to 30 ° C. In addition, the fermentation time can be fermented, for example, 3 to 7 days, 4 to 6 days, most preferably 5 days.

Finally, the method may comprise drying the fermentation product.

According to one embodiment, the method may further comprise sterilizing the fermentation product. The sterilization can be performed using a general sterilization method known in the art, for example, at 121 ° C for 20 minutes.

According to one embodiment, the drying step is preferably hot air drying, for example, it is preferable to dry at 50 ℃ to 70 ℃.

According to the method of manufacturing herbal fermented tea according to one embodiment, it is possible to easily manufacture herbal fermented tea, including kwa hyang (chochu), leaflets, creation, tangerine (dermis), licorice, health and pogongyoung, by the above method The herbal herbal fermented tea prepared was confirmed to have excellent taste and aroma.

Hereinafter, one or more embodiments will be described in more detail by way of examples. However, these embodiments are intended to illustrate one or more embodiments, and the scope of the present invention is not limited to these embodiments.

Example  1: mixed Non-fermentation  Herbal tea manufacturing

After cutting the kwak hyang (pearweed fragrance), leaflet, creation, tangerine (dermis), licorice, health and pogongyeong raw materials within about 1 to 3 mm, respectively, at a ratio of 30: 30: 22.6: 7.5: 4.5: 2.4: 3% by weight Mix and sterilize at 121 ° C. for 20 minutes.

Thereafter, the mixed raw material was collected and hot-air dried at 60 ° C. for 2 to 3 days. After drying, the mixture was obtained and packaged in a tea bag to make a tea product.

Example  2: mixed fermented herbal tea manufacture

After cutting the Kwak hyang (pearweed flavor), leaflet, creation, tangerine (dermis), licorice, health and pogongyeong raw materials within about 1 to 3 mm, respectively, to a certain ratio 30: 30: 22.6: 7.5: 4.5: 2.4: 3% by weight Mix and sterilize at 121 ° C. for 20 minutes.

Thereafter, a 30 L sterile container and a plastic bag were prepared, and the mixture was contained by 20 kg in the plastic bag. At this time, the rice bran was put together at a ratio of 1% by weight of the mixture to make the fermentation conditions. Pour hot water at 80 ° C. into the plastic bag until the mixture is immersed, and Bacillus licheniformis ( Bacillus) licheniformis ) KCCM10885P (obtained from Korea Microorganism Conservation Center (KCCM)) was inoculated by 1% by weight of the total weight of the plastic bag, and then fermented at room temperature (25-30 ° C.) for 5 days.

Thereafter, the fermentation was collected and sterilized at 121 ° C. for 20 minutes, followed by hot air drying at 60 ° C. for 2-3 days. After drying, the fermented product was obtained and packaged in a tea bag to make a tea product.

Experimental Example  1: Evaluation of Color Change of Mixed Fermented Herbal Tea

In this experimental example, the color change during leaching of the mixed fermented herbal tea prepared in the above Example was evaluated. The mixed non-fermented herbal tea prepared in Example 1 was used as a control, and the mixed fermented herbal tea prepared in Example 2 was used as an experimental group. The tea bags of Example 1 and Example 2 were soaked in 100 ml of 80'C hot water, respectively, and after 2 minutes, the color change of the tea was visually observed.

As a result of observation, in Example 1, there was no color change even after 2 minutes from the start of the test, and there was little color change so that about 3 minutes thereafter. Example 2 exhibited a pale tan final color after about two minutes from the start of the test, with no subsequent color change.

That is, it can be seen that the leaching conditions of the leaching tea are improved by performing the fermentation process as in Example 2 in preparing the mixed herbal tea.

Experimental Example  2: Sensory Evaluation of Mixed Fermented Herbal Tea

The mixed non-fermented herbal tea prepared in Example 1 was used as a control, and the sensory evaluation was performed using the mixed fermented herbal tea prepared in Example 2 as an experimental group.

Sensory evaluation was performed on 20 healthy males and females (male: 10, female: 10). The items of sensory evaluation were four categories such as flavor, flavor, color, and general preference. The sensory evaluation was based on 10 points. One point was the worst and ten points were the best. Example 1 and Example 2 were each stored at room temperature and prepared by leaching for 3 minutes in hot water at 80 ° C. immediately before sensory evaluation. The results of the sensory evaluation are shown in Table 1 below.

Example  One Example  2 zest 3 8.7 Flavor 3 9.2 Color 3 8.9 Comprehensive likelihood 3 9

As a result of the table, it can be seen that the flavor, flavor, color and overall preference compared to Example 2, which carried out the fermentation process pretreatment process compared to the leaching tea prepared in Example 1.

Experimental Example  3: Evaluation of efficacy of mixed fermented herbal tea

The efficacy evaluation of the mixed fermented herbal tea prepared in Example 2 was performed. Efficacy evaluation was performed in 20 adult men and women (male: 10, female: 10) for 60 days, leaching in warm water if any of the following symptoms were observed. Efficacy evaluation was conducted in three categories: indigestion symptoms, cold symptoms, and sore throat symptoms. One point was the worst and ten points were the best. The results of the efficacy evaluation are shown in Table 2 below.

Warfare Indigestion Symptoms Cold symptoms Sore throat symptoms Comprehensive likelihood Very relieved 9.1 7.8 7.5 8.3 ease 7.6 7.2 7 7.5 usually 5.2 6 5 6 weak 0 0 0 0

As shown in the results of the table, the mixed fermented herbal tea prepared in Example 2 was able to confirm the indigestion symptoms, cold symptoms, sore throat symptoms relief and improvement efficacy, in particular it was confirmed that the excellent indigestion symptoms relief efficacy. In addition, it was found that the overall acceptability of the leaching tea prepared in Example 2 as a result of the efficacy evaluation of the mixed fermented herbal tea.

Claims (12)

Preparing a mixture of wedges (pearwort), leaflets, produce, tangerine (dermis), licorice, health and pogongyoung;
Adding hot water to the mixture, inoculating Bacillus bacteria and fermenting the same; And
Method of producing a herbal fermented tea comprising the step of drying the fermentation product. The method of claim 1 wherein the mixture further comprises rice bran. The method of claim 2, wherein the rice bran is mixed in 0.5 to 3% by weight of the mixture. According to claim 1, wherein the mixture is 10 to 30% by weight of foliar (pearwort): 10 to 30% by weight of leaflets: 10 to 30% by weight: 1 to 10% by weight of tangerine (dermis): 1 to 10% by weight of licorice: Health 1 to 10% by weight: poongyoung 1 to 10% by weight of the mixing method. 2. The method of claim 1, wherein the method further comprises sterilizing the mixture after preparing the mixture. The method of claim 1, wherein the Bacillus bacteria is Bacillus licheniformis ( Bacillus licheniformis ). The method of claim 1, wherein the Bacillus bacteria are mixed at 0.5 to 2% by weight of the mixture. The method of claim 1, wherein the step of fermentation is carried out in a closed space, the temperature conditions of 25 to 30 ℃. 2. The method of claim 1, wherein the method further comprises sterilizing the fermentation product. The method of claim 1, wherein the drying step is hot air drying at 50 to 70 ℃, Chinese herbal fermented tea manufactured by the manufacturing method of any one of Claims 1-10. The herbal fermented tea according to claim 11, wherein the herbal fermented tea has an alleviation or improvement effect of indigestion, cold or sore throat.