KR20140103488A - Fermented green tea using microorganism and method for preparing the same - Google Patents

Abstract

The present invention relates to fermented green tea using microorganisms and a manufacturing method thereof. According to the present invention, green tea leaves are inoculated by bacillus subtilis or saccharomyces cerevisiae and then are fermented. Therefore, the fermented green tea has: an optimized content of nitrogen, chlorophyll, polyphenols and catechins; excellent flavor; and enhanced taste.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a fermented green tea using microorganisms and a method for preparing the same,

The present invention relates to a fermented green tea using microorganisms and a method for producing the same.

Most tea in Korea is being developed mainly with green tea and black tea. Generally, green tea has a drawback that the utilization efficiency of labor force is low and it is difficult to maximize the production amount. On the other hand, in the case of microbial fermentation tea, since the time of taking the tea leaves is not so important, it is possible to manufacture the tea or tea tea in a green tea factory with sufficient time, and thus it is possible to efficiently use the labor force.

Fermented tea can be classified into fermented tea, semi-fermented tea (black tea, yellow tea), post fermented tea (black tea, black tea, etc.) depending on the degree of fermentation. It is known that China has a manufacturing technology of post-fermentation tea worldwide, and China is famous for its aerobic fermentation tea. It deliberately scarifies green tea leaves, roasts them after heating, adds an appropriate amount of water, (Fungi) is used as a fermentation monarch in Japanese fermentation tea, and black tea (Toyama), which is a main producing region, and anaerobic lactobacillus (Lactobacillus anaerobe) are used as fermenting bacteria. And the main production area is Awa (Awa). Among them, Bochcha, which is popular in domestic and overseas, is not easy to ingest because of inconvenience of separating the leaves from the circular lobes of Boi tea. Because it is fermented by the airborne microorganisms, it smells of mold or germ, and contains pathogenic microorganisms There may be cases where you are suspicious. In addition, there is a disadvantage in that the first taste has a strong taste and the bitter taste is also low, so that the preference degree is lowered.

As described above, although known for various fermentation tea, fermented green tea having excellent sensory properties and enhanced functionality has not yet been known.

Accordingly, the present inventors have completed the present invention by confirming the optimal fermentation period by analyzing the contents of nitrogen, chlorophyll, polyphenol and catechin according to the fermentation period by fermenting Jeonup green tea leaves with microorganisms.

It is an object of the present invention to provide a fermented green tea using microorganisms and a method for producing the same.

The present invention provides a fermented green tea using microorganisms and a method for producing the same.

The fermented green tea according to the present invention is obtained by inoculating Bacillus subtilis or sacchraromyces cerevisiae into green tea leaves and thus fermenting the green tea leaves to optimize nitrogen, chlorophyll, polyphenol and catechin contents in the green tea, It has an excellent flavor and an improved taste.

FIG. 1 is a view showing a process of supplying water to the green tea leaves of the present invention.
FIG. 2 is a view showing the process of keeping the green tea leaf of the present invention.
3 is a view illustrating a process of inoculating microorganisms into the green tea leaves of the present invention.
4 is a view showing a fermented green tea after fermentation of green tea leaves according to the present invention.
5 is a view showing a fermented green tea after fermentation and drying of the green tea leaves of the present invention.
6 is a view illustrating a process for manufacturing fermented green tea according to the present invention.
FIG. 7 is a graph showing the nitrogen content of fermented green tea according to the fermentation period when Bacillus subtilis is used. FIG.
8 shows the nitrogen content of fermented green tea according to fermentation period when Saccharomyces cerevisiae was used.
9 is a graph showing the content of chlorophyll in fermented green tea according to the fermentation period when Bacillus subtilis is used.
10 is a graph showing the content of chlorophyll in fermented green tea according to fermentation period when Saccharomyces cerevisiae is used.
11 is a view showing the content of polyphenols according to the fermentation period of fermented green tea when Bacillus subtilis is used.
12 is a graph showing the content of polyphenols according to the fermentation period of fermented green tea when Saccharomyces cerevisiae is used.
13 is a graph showing catechin content of fermented green tea according to the fermentation period when Bacillus subtilis is used.
14 is a graph showing the catechin content of fermented green tea according to the fermentation period when Saccharomyces cerevisiae is used.
15 is a graph showing the chromaticity of fermented green tea when Bacillus subtilis is used.
16 is a graph showing the chromaticity of fermented green tea when Saccharomyces cerevisiae is used.

According to the present invention,

1) supplying green tea leaves with moisture for 5 to 10 hours;

2) keeping the green tea leaves moistened in step 1);

3) Inoculating Bacillus subtilis or Saccharomyces cerevisiae to the green tea leaves of step 2);

4) primary fermenting the green tea leaves inoculated with the microorganisms under 25 to 35 hours at 25 ° C to 35 ° C under aerobic conditions;

5) reminding the fermented green tea leaves of step 4);

6) secondary fermentation of the green tea leaves of the fifth step at 35 ° C to 45 ° C under aerobic conditions;

7) Keeping the fermented green tea leaves of step 5) in mind and drying the fermented green tea leaves.

Further, according to the present invention,

a) high pressure sterilization of primary processed green tea leaves, at elevated temperature, at 115 ° C to 125 ° C for 10 minutes to 20 minutes;

b) Inoculating Bacillus subtilis or Saccharomyces cerevisiae to the green tea leaves of step a);

c) fermenting the green tea leaves of step b) for 15 to 25 days;

and d) drying the fermented green tea leaves until the moisture content of the fermented green tea leaves in step c) is 5% to 15%.

The present invention also provides a fermented green tea produced by the above method.

Hereinafter, the present invention will be described in detail.

The fermented green tea according to the present invention is characterized in that it is fermented by inoculating Bacillus subtilis or sacchraromyces cerevisiae into green tea leaves.

The green tea leaves of the present invention are preferably Jeong-eup green tea leaves.

The process for producing fermented green tea according to the present invention will be described step by step.

First, in the method for producing fermented green tea using the short-term fermentation of the present invention, step 1) is a step of supplying water to the green tea leaves, and step 2) is taken into consideration.

Put the gauze on the floor, put the reeds at appropriate intervals, put the winter tea leaves on the reed, then roll the gauze and rub the green tea. After spreading the gauze, rinse with 5 to 6 leaves on the palm of the hand, wrap it in gauze again, put it in plastic, store it at 25 ℃ ~ 35 ℃ for 10 ~ 20 hours, and if it gets wet, keep green tea leaves in a bottle.

The step 3) is a step of applying Bacillus subtilis subtilis ) or saccharraromyces cerevisiae .

The primary fermentation step in step 4) is fermented at 25 ° C to 35 ° C for 25 to 35 hours under aerobic conditions until the leaves turn to browning. Preferably 30 < 0 > C for 30 hours.

In step 5), the remembrance process is re-executed. In step 6), the fermentation is performed in a second fermenting step until the color of the green tea leaves becomes faded at 35 ° C, preferably 40 ° C, .

The step 7) is a step of re-executing the process of keeping in mind and drying.

Further, in the method for producing fermented green tea using the long-term fermentation of the present invention,

The step a) is a step of high pressure sterilization of the green tea leaves, wherein the primary processed green tea leaves of the red, green and dry are subjected to high pressure sterilization at 115 to 125 캜 for 10 to 20 minutes, preferably at 120 캜 for 15 minutes do.

The step b) is a step of inoculating Bacillus subtilis or Saccharomyces cerevisiae to green tea leaves.

The step c) is a step of fermenting green tea leaves, which can be fermented for 15 to 25 days, preferably for 20 days.

In the step d), the fermented green tea leaves are dried, and the green tea is dried until the moisture content of the green tea becomes 5% to 15%, preferably 10%.

The fermented green tea produced according to the production method of the present invention is a Bacillus subtilis subtilis ) or saccharraromyces cerevisiae ) and fermented, the nitrogen, chlorophyll, polyphenol and catechin contents in the green tea are optimized to provide excellent flavor and improved taste.

Hereinafter, the present invention will be described by way of specific examples. The present invention is not intended to be limited to the scope of the present invention.

< Example  1> Production of fermented green tea by short-term fermentation

1. Experimental material

For the fermentation of microbial fermentation tea, only 1 leaf and 2 leaves of winter tea leaf were used in the green tea field of Hwangtohyeon tea plant in Jeongeup city.

2. Moisture Supply and Remembrance Process

Considering winter tea leaves, the tea leaves were supplied with moisture for 7 hours. Tea leaves that have been adequately hydrated have been kept in mind.

The note process put the gauze on the floor and put the reeds at appropriate intervals. After the winter tea leaves were placed on the reed, the green tea was sprinkled with gauze. After spreading the gauze, it was rubbed with 5 ~ 6 leaves with palms, wrapped in gauze again, put in vinyl, and stored at 30 ℃ for 16 hours. When it gets wet, the tea leaves are taken out and placed in a fermentation bottle.

The water supply process is shown in FIG. 1, and the care process is shown in FIG.

3. Inoculation

The fermentation bottles were cooled at room temperature to obtain Bacillus subtilis ( Bacillus subtilis) subtilis and Sacchraromyces cerevisiae were subcultured and inoculated at 1 ml each, and then sealed.

The inoculation process is shown in Fig.

4. Fermentation

The fermentation was carried out at 30 ° C for 30 hours under airy conditions. When the leaves became discolored, they were taken out from the fermentation bottle, and the noted process of the above 2 was carried out again. At the end of the process, they were put back into the fermentation bottle and stored at 40 ° C in a breathable condition. When the color of the leaves became faded, it was noted and dried. The dried fermented green tea after fermentation is shown in FIG. 4 and FIG. 5.

< Example  2> by long-term fermentation (20 days) Fermented green tea  Produce

1. Experimental material

In order to produce fermented tea by long - term fermentation, Jeong - eup green tea which had been processed first in the Hwattohyeon tea (raw material, leaf, note, dried) was used as material.

2. Sterilization

Before sterilization, 8 samples of 10 g green tea were placed in a 500 mL Erlenmeyer flask and autoclaved at 121 ° C for 15 minutes for sterilization.

3. Inoculation

The eight sterile flasks were cooled at room temperature and transferred to the Bacillus subtilis ( Bacillus subtilis) subtilis and Sacchraromyces cerevisiae were subcultured and inoculated at 1 mL each.

4. Fermentation

Eight groups treated with the single strain and eight untreated groups were fermented for 30 days in a constant temperature and humidity chamber maintained at 30 ° C and 80% moisture. Each sample was taken out of each flask per 5 days of treatment, The content was dried to 10% to prepare fermented green tea.

The production process of the above fermented green tea is shown in Fig.

< Experimental Example 1> Green tea  Analysis of Functional Components by Type and Fermentation Time

1. Experimental material

The fermentation was carried out using a constant temperature and humidity growth phase. The fermentation was carried out using Bacillus subtilis and Saccharomyces cerevisiae, and the fermentation time was varied. The fermented green tea was dried in a drier at 60 ° C for 5 hours, ground in a mortar with liquid nitrogen, collected in a test tube, and stored at -20 ° C.

2. Analysis of Total Nitrogen by UV Spectrophotometry

0.1 g of the crushed sample and 10 mL of distilled water were placed in a test tube, and the mixture was stirred for 1 hour using a constant temperature water bath at 80 캜. Afterwards, 5 mL of the supernatant was added to the syringe bottle, 1 mL of the alkaline potassium persulfate solution was added, the cap was closed, and the mixture was shaken. Then, the autoclave was placed in a high pressure steam sterilizer and heated at 120 ° C. Lt; / RTI &gt; for 30 minutes and then allowed to cool. Thereafter, 500 μl of hydrochloric acid (1 + 16) was added to 2.5 ml of the sterilized sample, and the absorbance (220 nm) was measured. The total nitrogen concentration was calculated by the following equation (1).

[ Equation  One]

The types of microorganisms in the fermented green tea and the nitrogen content according to the fermentation period are shown in Fig. 7 (Bacillus subtilis) to 8 (Saccharomyces cerevisiae).

As shown in FIGS. 7 and 8, when the fermentation was carried out using Bacillus subtilis or Saccharomyces cerevisiae, the nitrogen content of fermented green tea did not change significantly with fermentation period, It was confirmed that the nitrogen content of the green tea was maintained.

3. Analysis of chlorophyll content

0.5 g of the crushed sample and 50 mL of 70% ethanol were placed in a test tube and decomposed in a 50 ° C water bath using an ultrasonic constant temperature water bath. After centrifugation for 10 minutes using a centrifuge (4000 rpm), 1 mL of the supernatant was taken and absorbance , 664 nm) were measured. The content of chlorophyll was calculated by the following formula (2).

The different types of fermenting microorganisms and the different chlorophyll content during the fermentation period are shown in FIGS. 9 to 10.

[ Equation  2]

Chlorophyll-a (mg / L) = 12.72 x OD663-2.58 x OD645

Chlorophyll-b (mg / L) = 22.88 x OD645-5.50 x OD663

Total chlorophyll (mg / L) = 7.22 x OD663 + 20.3 x OD645

As shown in FIG. 9, when the Bacillus subtilis was inoculated, the content of chlorophyll was increased until 20 days, and there was no significant change after 20 days.

As shown in Fig. 10, when Saccharomyces cerevisiae was inoculated, the content was continuously increased after 20 days.

4. Analysis of polyphenol contents

0.5 g of the crushed sample and 50 mL of 70% ethanol were placed in a test tube, decomposed with a 50 DEG C hot water bath using an ultrasonic constant temperature water bath, and centrifuged for 10 minutes using a centrifuge (4000 rpm). 2% Na ₂ CO ₃ was added to 1 μl of the supernatant, and the mixture was allowed to stand at room temperature for 2 minutes. Then, 100 μl of a 20% Folin phenol reagent was added and shaded for 30 minutes. Absorption (750 nm) Respectively. Tannic acid was used as a reference material.

The types of fermenting microorganisms and the content of polyphenols according to the fermentation period are shown in Figs.

As shown in FIG. 11, when the Bacillus subtilis was inoculated, it was confirmed that the amount of polyphenol tended to gradually decrease with time.

As shown in FIG. 12, when Saccharomyces cerevisiae was inoculated, it tended to decrease with time, and it was confirmed that there was no significant change after 25 days.

5. Analysis of catechin content

0.5 g of the crushed sample and 50 mL of 70% ethanol were placed in a test tube, decomposed with a 50 DEG C hot water bath using an ultrasonic constant temperature water bath, and centrifuged for 10 minutes using a centrifuge (4000 rpm). The supernatant (1 mL) was filtered through a 0.45 [mu] L membrane filter, and then the supernatant was loaded into a vial and analyzed by HPLC (high-performance liquid chromatography). The types of fermenting microorganisms and catechin contents according to fermentation period are shown in Figs. 13 to 14. Fig.

As shown in FIG. 13, when the Bacillus subtilis was inoculated, the amount of catechin was increased to 5 days, decreased to 20 days, and the amount of catechin was analyzed as the first amount. After 20 days, the amount of catechin tended to decrease.

As shown in FIG. 14, when Saccharomyces cerevisiae was inoculated, the amount of catechin decreased with fermentation time, and then increased until 25 days and then decreased.

The results of confirming the chromaticity of the fermented green tea of the present invention are shown in FIG. 15 (Bacillus subtilis) and 16 (Saccharomyces cerevisiae).

As described above, based on the results of various analyzes, it was confirmed that the fermentation period of about 20 days is appropriate for producing fermented green tea by inoculating Bacillus subtilis and Saccharomyces cerevisiae respectively when using Jeongupseong spontaneous tea.

Claims (5)

1) supplying green tea leaves with moisture for 5 to 10 hours;
2) keeping the green tea leaves moistened in step 1);
3) Inoculating Bacillus subtilis or Saccharomyces cerevisiae to the green tea leaves of step 2);
4) primary fermenting the green tea leaves inoculated with the microorganisms under 25 to 35 hours at 25 ° C to 35 ° C under aerobic conditions;
5) reminding the fermented green tea leaves of step 4);
6) secondary fermentation of the green tea leaves of the fifth step at 35 ° C to 45 ° C under aerobic conditions;
7) Keeping the fermented green tea leaves of step 5) in mind and drying the fermented green tea leaves. a) high pressure sterilization of primary processed green tea leaves, at elevated temperature, at 115 ° C to 125 ° C for 10 minutes to 20 minutes;
b) Inoculating Bacillus subtilis or Saccharomyces cerevisiae to the green tea leaves of step a);
c) fermenting the green tea leaves of step b) for 15 to 25 days;
and d) drying the fermented green tea leaves until the moisture content of the fermented green tea leaves in step c) reaches 5% to 15%. 3. The method for producing fermented green tea according to claim 1 or 2, wherein the green tea leaves are Jeong-eup green tea leaves. [7] The method according to claim 1, wherein in steps 2), 5) and 7), 5 to 6 leaves of the green tea are rubbed with palms, wrapped in gauze and put in vinyl at 25 DEG C to 35 DEG C for 10 to 20 hours And storing the fermented green tea. A fermented green tea produced by the method of any one of claims 1 to 4.

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