KR20160014891A - Manufacturing method for fermented tea of Dendropanax morbifera and fermented tea of Dendropanax morbifera manufactured therefrom - Google Patents

Abstract

The present invention relates to a manufacturing method of Dendropanax morbifera LEV. fermented tea and Dendropanax morbifera LEV. fermented tea manufactured therefrom. The Dendropanax morbifera LEV. fermented tea of the present invention has excellent palatability through producing new taste and flavor while reducing unique bitter and astringent taste which Dendropanax morbifera LEV. leaves have by fermenting the Dendropanax morbifera LEV. leaves and producing tea, and is easily used as high end tea by making people calm when drinking the tea. The manufacturing method of the Dendropanax morbifera LEV. fermented tea comprising the steps of: collecting and drying Dendropanax morbifera LEV. leaves; rubbing the dried Dendropanax morbifera LEV. leaves; self-fermenting the rubbed Dendropanax morbifera LEV. leaves; and drying the self-fermented Dendropanax morbifera LEV. leaves.

Description

Description: TECHNICAL FIELD The present invention relates to a fermented tea, a fermented tea, a fermented tea, a fermented tea, a fermented tea,

The present invention relates to a method for producing a yellow tea tree fermented tea and a yellow tea tree fermented tea produced therefrom.

Dendropanax morbifera has the scientific name of 'tree ginseng' and is also called a golden tree. It is the only protected natural forest of Aralia which grows only in the southern coast of the Korean peninsula and in the island area. It is the evergreen broad-leaved arboreous tree with a maximum height of 15m. It is said that Huangchil from the bark is used as luxurious paint with lacquer by giving a brilliant golden color, and it is said that it is used only in the royal family because it is antique and has excellent pharmacological effect and is valuable material. The main ingredient of Huangchil is sesquiterpene, which contains water, gum, alcohol and esters. Yellowish resin liquid was used for physiological impairment because it had efficacy in the practice (wind - nerve palsy, wet - neuralgia removal) and blood circulation (blood circulation). In addition, antioxidant activity, cholesterol lowering, hypertension inhibition, aging suppression, liver function improvement (hangover, fatigue recovery, detoxification), immunity enhancement and regeneration. In particular, it has been known that the leaves of Hwangchil are excellent in pharmacological effects since they contain physiologically active substances such as anticancer agents and immunity enhancers. Therefore, as a healthy beverage drink, dried leaves, stems, and trees of yellowtail trees were prepared by drying or keeping in mind or tangling. However, it has not only unique directional characteristics, but also has unique pungent and bitter taste.

Accordingly, the present inventors have completed the present invention by producing dried yellowtail tree fermented tea having excellent taste and flavor by wet-fermenting it after drying it in a room under direct sunlight.

Korean Patent No. 1196166 discloses a method of heating the stem, leaf stem and branch of Hwangchu tree at 200-250 ° C. and keeping the material in mind at 200-250 ° C. for 2-3 times, And then stored in a sealed container at room temperature of 30 to 60 DEG C, aged for 2 to 7 days, and then the aged material is heated to 100 to 150 DEG C and sterilized to prepare a woodcrush tea. There is no step of drying (falsifying) or wet-fermenting or ripening the leaf of Tochigi at low temperature as in the present invention, only by repeating only the method of heating the tea leaves at a high temperature and then aging.

Korean Patent No. 1054041 discloses a method of preparing a powder of 60-200 mesh by slicing (cutting / crushing) and crushing the dried woodworm, leaf, fruit and root and then sterilizing it at 80-132 ° C for 10-30 minutes It has been disclosed that various fermentation strains can be added to the sterilized powder and fermented at 10 to 60 ° C and a humidity of 20 to 80% to sterilize the fermented product to be used as food, tea, and the like. Unlike the prior art, the prior art uses a variety of fermentation strains to produce a leaf tea leaf tea, so that the composition of the invention is completely different from that of the present invention.

Korean Patent No. 35868 discloses that the leaves of Tochigi are heated at 250 to 350 ° C. for 20 to 30 minutes and heated at 150 to 250 ° C., 100 to 120 ° C. or 150 to 200 ° C., (W / w) of water content was regenerated by repeatedly repeating the above-mentioned procedure.

Korean Patent Laid-Open Publication No. 2013-0076611 discloses a method of heating forage leaves at 200 to 370 ° C for 3 to 10 minutes, drying at 91 ° C for 6 hours, drying for 8 hours or more, , And then heated, cooked and dried repeatedly. The leaves were fermented for 72 hours in a drying chamber maintained at a temperature of 42 ° C. and a humidity of 65% or more, and the fermented Hwangchuki leaves were heated at 180 ° C. for 5 minutes, at 130 ° C. for 5 minutes And heating the mixture for a minute to adjust the moisture content to less than 1%. Although the above-mentioned prior art discloses the wet fermentation process of the leaves, it is possible to treat various oxidizing enzymes (eg, polyphenol oxidase) Is completely destroyed and flavor generation due to the enzymatic fermentation can not be made. Moreover, the method of manufacturing the yellowtail mill fermented tea is completely different from the present invention.

Korean Registered Patent No. 1196166 (How to manufacture Hwangchil tea, registered on 24th October, 2012) Korean Registered Patent No. 1054041 (Manufacturing method and composition for mass production of fermented product and fermented extract using Hwangchulchae, registered on July 28, 2011) Korean Registered Patent No. 35868 (Registered Hwangchil Submarine and Its Manufacturing Method, May 30, 2008) Korean Patent Laid-Open Publication No. 2013-0076611 (Method for producing Hwangchil tea, published on July 20, 2013)

It is an object of the present invention to provide a method for producing a yellowtail mill fermented tea and a yellowtail fermented tea produced therefrom.

The present invention relates to a method for producing a fermented green tea tree.

Preferably, the present invention relates to a method for producing a plant of the present invention, comprising the steps of: (1) collecting leaves of Hwangchujang, drying (forging) the plant under direct sunlight for 0.2 to 1 hour and drying (forging) the plant for 12 to 30 hours;

(Step 2): Rinse the dried leaf of Tochigi in the step 1;

(Step 3): self-fermenting (oxidizing) the leaves of Tochigi, considered in the above 2 steps, at 25 to 35 ° C and a humidity of 80 to 98%; And

(Step 4) Drying the green leaf which has been fermented by self-fermentation at 90 to 110 ° C for 0.5 to 1.5 hours;

The present invention provides a method for producing a fermented green tea tree.

In the first step, the drying temperature under direct sunlight is preferably 25 to 38 ° C, and the drying temperature in the room is preferably 20 to 30 ° C.

The self-fermentation of the above three steps is preferably carried out for 3 to 8 hours.

In addition, the present invention provides a fermented green tea produced from the above method.

Hereinafter, the present invention will be described in detail.

In the above step 1, it is possible to collect the leaves from the trees and then remove the dust and debris and then start drying.

Also, in the above step 1, it is preferable to dry the leaves in a thickness of 1 to 2 cm under a direct sunlight. By drying under the direct sunlight, the water content of the leaves of Hwangchujang can be adjusted to 60 ~ 65% (w / w).

In the above step 1, the drying process of the leaves is a natural fogging method, which is a drying process in the fermentation tea production, and a conventional method is used in which leaves are widely spread on a shelf or net in the room and water is evaporated under natural conditions.

In the above step 1, the drying time of the perilla leaf is preferably 0.2 to 1 hour, preferably 0.5 to 1 hour, depending on the amount of sunshine. In this case, drying less than 0.2 hours causes less moisture evaporation on the leaves of Tochigi, and various chemical components of the leaf are less affected by the enzymes, resulting in less flavor of the fermented tea. Even if it dries more than 1 hour, it is possible to dry the leaf of Tochigi so that the quality of the tea may be deteriorated as the flavor is weakened.

In the above step 1, the term 'direct sunlight' refers to a place where sunlight shines directly, and may be a place where sunlight shines through a transparent material such as glass, vinyl or plastic. Preferably, however, good. In addition, in the above step 1, the 'indoor' condition is a place without direct sunlight, and it is preferable that the room is well ventilated. The natural light illuminance under the direct sunlight is preferably 2,000 to 100,000 lux, more preferably 10,000 to 100,000 lux, and most preferably 10,000 to 50,000 lux.

In the above step 1, it is preferable that the drying time is 12 to 30 hours. If the leaves are dried for less than 12 hours under the indoor drying conditions, the moisture of the leaves is not easily evaporated and the contact time of the leaves with the air is short, so that the oxidation of the leaves is not occurred sufficiently. The flavor of the fermented tea is reduced by not being raised. If it is dried for more than 30 hours, too much water evaporates and the oxidation of the perennial leaf is excessive and fermented, which also causes the flavor of the fermented tea to fall.

In the above step 1, when the leaves of Hwangchu-gil are transferred to the indoor and dried, it is preferable to turn the Hwangchu-hanwoo leaves over 0.2 ~ 1 hour to make the water evaporate evenly. Also, when turning over the leaves, it is advisable to shake them strongly in a bowl (eg, a basket) so that the unique fragrance of the leaves is well formed. It is preferable that the water content of the perilla leaf is 50 to 60% (w / w) at the end of the indoor drying process.

In the first step, the drying temperature under direct sunlight is preferably 25 to 38 ° C, and the drying temperature in the room is preferably 20 to 30 ° C. When the perennial leaf is dried at a temperature lower than or higher than the above temperature range, the perennial tea leaves may not be dried well or the subsequent fermentation may not be performed well. On the other hand, the humidity at the time of drying may be different depending on the time of processing after the leaf-cutting of leaves of Tochigi, that is, the natural environment at that time.

In the above step 1, the leaves may be dried as they are, or they may be cut to an appropriate size and dried.

In the above two processes, it is advisable to carry out the time differently depending on the condition of the leaves of the woody leaves, preferably 5 to 10 minutes. It is desirable to keep the young or soft leaves short in time of attention, and to make the leaves longer or to cure the leaves longer. In addition, although it is possible to keep rubbing the leaves with the hand, it is preferable to keep in mind the fact that it is usually used in the production of tea. By carrying out the care, the tissue constituting the tea leaves is destroyed, and the juice of the tea leaves is leaked to the outside, and the flavor generated by the oxidation becomes better when the tea leaves are fermented. In addition, when the tea is concerned, the component of the tea leaves easily dissolves.

The self fermentation process of the above three processes proceeds while the tea leaves are oxidized.

The temperature at the time of self fermentation of the perennial foliage leaf considered in the above three processes is preferably 20 to 35 DEG C, more preferably 25 to 35 DEG C, and most preferably 25 to 32 DEG C, Preferably 75 to 98%, more preferably 80 to 98%, and most preferably 80 to 95%. When the fermentation temperature is lower than 20 ° C, the fermentation by the enzyme (polyphenol oxidase) does not proceed well, and the bitter taste unique to the perilla leaf can not be removed well or the flavor generation may be weak. When the temperature exceeds 35 ° C The fermentation is excessively proceeded, and the color and flavor of the yellowweed tree fermentation tea may be deteriorated. If the humidity at the time of fermentation is less than 75%, the fermentation does not proceed well, and the bitter taste and bitter taste unique to the leaf can not be removed. When the moisture content exceeds 98%, the fermentation becomes excessive, have.

The self-fermentation time of the above three processes is suitable for 3 to 8 hours. If the fermentation is performed for less than 3 hours, the bitter taste and bitter taste unique to the leafweed may not be removed. If the fermentation exceeds 8 hours, And the odor can be increased after the tea manufacturing.

It is preferable that the drying temperature for drying the leafy leaves in the step 4 is 90 to 110 ° C and the drying time is 0.5 to 1.5 hours. At this time, it is preferable to control the water content of the Hwangchu-gil leaf to 5% (w / w) or less. If the drying temperature is lower than 90 캜, the fermentation may proceed again to cause imagenous odor, and the flavor may be weakly produced. If the water content exceeds 5% (w / w), the properties of the yellowtail fermentation tea may change or be altered by microbial growth during storage. If the drying temperature exceeds 110 ° C, the high temperature may cause some carbonization of the components of the perilla leaf, which may deteriorate the quality of the tea. If the drying time is less than 0.5 hours, the drying is not sufficiently carried out and the water content exceeds 5% (w / w), so that the properties of the fermented tea tree can be changed at the storage stage or may easily change due to microbial growth. If the drying time is more than 1.5 hours, the leaf of Tochigi is excessively dried and is likely to be crushed and the quality of the car may be deteriorated.

The present invention relates to a method for producing a green tea leaf by fermenting a green tea leaf and preparing it as a tea, thereby having a unique flavor and taste of a green tea leaf having a reduced odor and taste, and having excellent palatability and excellent mental and physical stability It is possible. On the other hand, in order to compare with the prior art, when manufacturing a leaf litter, it is advisable to heat the leaf litter leaf at a high temperature (about 200 to 300 ° C), or to keep the leaf litter from 300 ° C to 100 ° C at 10 to 50 ° C However, the tea of the present invention was not produced in the dark red color like the fermented tea of the Fusarium oxysporum species of the present invention, and these Fusarium fruticosa leaf tea had bitter taste And the unpleasant taste was not removed.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flow chart showing a process for producing a Uryu-kogyo fermentation tea of the present invention. Fig.

Hereinafter, preferred embodiments of the present invention will be described in detail. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the intention is to provide an exhaustive, complete, and complete disclosure of the principles of the invention to those skilled in the art.

≪ Example 1 > Preparation of Fermented Tea of Wuchulia chinensis>

The perennial fermented tea of the present invention was prepared under the following conditions, and the conditions of each time, temperature and humidity were based on the temperatures shown in Table 1 below. For this purpose, fresh leaves of Hwangchil were firstly harvested and 1,000 g leaves were prepared for each group. After removing the dirt and foreign matter from the leaves, they were dried for 1-2 hours at 25 ~ 38 ℃ under direct sunlight without shade, dried for 0.5 hour or 1 hour, As the amount of sunshine and temperature varies with the flow, the drying temperature under direct sunlight is controlled to be fluid. After that, when the water content of the tea leaves became constant at 60 ~ 65% (w / w), drying under direct sunlight was completed. The water content of the perilla leaf was determined using a conventional moisture content analysis method, and moisture content was also analyzed at the other steps in addition to this step.

After that, the leaves were dried in direct sunlight and transferred to a shade 20 ~ 30 ℃ room without ventilation, and dried for 12 ~ 30 hours. In this case, To evaporate evenly. The drying temperature was also adjusted to be fluidly controlled over time. In addition, when turning over the leaves, the leaves were placed in a basket, and the leaves were shaken for 1-2 minutes so that the unique fragrance of the woods could bloom. Through indoor drying, the water content of Hwangchujang leaves is controlled to 50 ~ 60% (w / w).

After drying, the leaves of Hwangchujang were kept in mind for 10 minutes by using an observing machine. After careful observation, the leaves of Hwangchil were wetted at 25 ~ 35 ℃ and 80 ~ 95% humidity for 3 ~ 8 hours. Self fermented. After the self - fermentation, the leaves were dried at 100 ℃ for 1 hour and dried to a moisture content of 5% (w / w) or less. The existing yellowtail leaf tea is greenish, whereas the yellowtail tea fermented tea produced by the above method has a dark red color due to oxidation and self-fermentation of the tea leaves.

Condition Under direct sunlight
Drying time Indoor drying time Fermentation temperature Fermentation humidity Fermentation time Example 1-1 0.5 hours 20 hours 30 ℃ 85% 5 hours Examples 1-2 0.5 hours 12 hours 30 ℃ 85% 5 hours Example 1-3 0.5 hours 30 hours 30 ℃ 85% 5 hours Examples 1-4 0.5 hours 20 hours 25 ℃ 85% 5 hours Examples 1-5 0.5 hours 20 hours 35 ℃ 85% 5 hours Examples 1-6 0.5 hours 20 hours 30 ℃ 80% 8 hours Examples 1-7 1 hours 20 hours 30 ℃ 95% 3 hours

< Comparative Example  1. Comparison of woodwort Leafy  Manufacturing ①>

In the same manner as in Example 1, leaf tea leaves were prepared, and the conditions of each time, temperature and humidity were based on the temperature of Table 2 below.

Condition Under direct sunlight
Drying time Indoor drying time Fermentation temperature Fermentation humidity Fermentation time Comparative Example 1-1 6 hours 7 hours 30 ℃ 85% 5 hours Comparative Example 1-2 0 minutes 20 hours 30 ℃ 85% 5 hours Comparative Example 1-3 30 minutes 40 hours 30 ℃ 85% 5 hours Comparative Example 1-4 13 hours 0 minutes 30 ℃ 85% 5 hours Comparative Example 1-5 30 minutes 20 hours 15 ℃ 85% 5 hours Comparative Example 1-6 30 minutes 20 hours 40 ℃ 85% 5 hours Comparative Example 1-7 30 minutes 20 hours 30 ℃ 65% 12 hours Comparative Example 1-8 30 minutes 20 hours 30 ℃ 99% 1 hours

<Experimental Example 1. Sensory Test of Tea <1>

0.5 g of the tea leaves prepared in Example 1 and Comparative Example 1 were smeared in 200 ml of water at 90 캜 for 3 minutes and then the tea which had been applied to 50 male and female ancestors was drunk to evaluate bitter taste, The results are shown in the following Table 3 (5 points: very good, 4 points: good, 3 points: normal, 2 points: poor, 1 point: very poor).

Condition Bitter alleviating effect Relaxation effect Preference for fragrance Example 1-1 4.1 4.2 4.3 Examples 1-2 4.2 4.1 4.2 Example 1-3 4.0 3.9 4.1 Examples 1-4 3.9 4.0 4.3 Examples 1-5 4.2 4.0 4.2 Examples 1-6 4.2 3.8 4.1 Examples 1-7 4.1 4.1 4.3 Comparative Example 1-1 3.1 3.2 3.2 Comparative Example 1-2 3.2 3.2 3.2 Comparative Example 1-3 3.1 3.1 3.3 Comparative Example 1-4 3.2 3.4 3.4 Comparative Example 1-5 3.3 3.2 3.1 Comparative Example 1-6 3.1 3.3 3.2 Comparative Example 1-7 3.2 3.2 3.1 Comparative Example 1-8 3.0 3.1 3.0

The results are shown in Table 3. The results are shown in Table 3. The results are shown in Table 3. The results are shown in Table 3. The results are shown in Table 3, You can see that it is better.

<Experimental Example 2. Sensory Test of Tea>

The tea of each of the groups of Example 1 and Comparative Example 1 (10 persons) was divided into three groups of 0.5 g of tea leaves in 200 ml of water at 90 ° C for 3 days, (5 points: very good, 4 points: good, 3 points: normal, 2 points: poor, and 1 point: very poor) as shown in Table 4 below.

Condition Mind and body stabilization effect Sleep effect Example 1-1 4.1 4.3 Examples 1-2 4.2 4.2 Example 1-3 4.0 4.1 Examples 1-4 4.1 4.1 Examples 1-5 4.2 4.2 Examples 1-6 4.1 4.2 Examples 1-7 4.1 4.1 Comparative Example 1-1 2.9 3.0 Comparative Example 1-2 3.2 3.2 Comparative Example 1-3 3.3 3.3 Comparative Example 1-4 3.1 3.0 Comparative Example 1-5 2.8 2.8 Comparative Example 1-6 3.0 3.1 Comparative Example 1-7 3.0 3.1 Comparative Example 1-8 3.3 3.2

Referring to Table 4 above, it can be seen that the yellow tea tree fermented tea of Example 1 prepared by the method of the present invention had excellent mental and physical stability and a good sleeping effect compared to the yellow tea leaf tea of Comparative Example 1 prepared under different conditions.

&Lt; Experimental Example 3: Long-term storage effect of tea &

The tea of Example 1 and Comparative Example 1 was stored for 6 months at a humidity of 80% and a temperature of 30 ° C for a long-term storage effect. For this purpose, the tea kept for 6 months was poured into 200 ml of water at 90 ° C for 3 minutes, and then tea was taken for 50 male and female ancestors. (5 points: very good, 4 points: good, 3 points: normal, 2 points: poor, 1 point: very poor). Therefore, the closer to 5 points the fact that the state of the tea leaves is almost unchanged, and the tea leaves are more likely to become closer to 1 point, indicating that imine and odor are produced.

Condition Preference for fragrance after long-term storage Example 1-1 3.9 Examples 1-2 3.8 Example 1-3 3.7 Examples 1-4 4.0 Examples 1-5 3.9 Examples 1-6 3.8 Examples 1-7 3.9 Comparative Example 1-1 2.5 Comparative Example 1-2 2.2 Comparative Example 1-3 2.4 Comparative Example 1-4 2.3 Comparative Example 1-5 2.5 Comparative Example 1-6 2.2 Comparative Example 1-7 2.8 Comparative Example 1-8 2.6

The results are shown in Table 5. As shown in Table 5, compared to the case of U. chrysanthemum leaf tea of Comparative Example 1 prepared in different conditions of Example 1, the tea of Example 1 produced by the method of the present invention still has a favorable taste even after 6 months of high humidity storage conditions And thus it can be confirmed that the fermented tea of yellowtail tree 1 of the present invention is well stored.

As a result, it can be seen from the results of Experimental Examples 1 to 3 that the present invention can manufacture a fermented tea of Yellow whiting tree having excellent taste and flavor.

Claims (2)

(1 step) Leaves of Hwangchujang are harvested, dried in direct sunlight for 0.2 to 1 hour, and dried in a room for 12 to 30 hours;
(Step 2): Rinse the dried leaf of Tochigi in the step 1;
(Step 3): self-fermenting the perilla leaf blossom kept in the above two steps at 25 to 35 ° C and a humidity of 80 to 98%; And
(Step 4) Drying the green leaf which has been fermented by self-fermentation at 90 to 110 ° C for 0.5 to 1.5 hours;
Wherein the fermented tea is a fermented tea. A yellow tea tree fermented tea produced from the method of claim 1.

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