KR20170029130A

KR20170029130A - Decision method for fermentation degree and fermentation stop status of fermented tea materials

Info

Publication number: KR20170029130A
Application number: KR1020150126068A
Authority: KR
Inventors: 양원모
Original assignee: 순천대학교 산학협력단
Priority date: 2015-09-07
Filing date: 2015-09-07
Publication date: 2017-03-15
Also published as: KR101776691B1

Abstract

The present invention relates to a method for determining the fermentation stop of a fermented tea material by determining the degree of fermentation using the difference between the redness and the yellowness value of the fermented tea material during the fermentation process of the fermented tea, The method for determining whether to stop fermentation of a fermented tea material according to the present invention is a method for fermentation of a desired fermented tea regardless of the kind of fermented tea material, The fermented tea product of the present invention can be used to produce a fermented tea product having a certain quality and flavor that is suitable for consumers' taste. The method of manufacturing a fermented tea according to the present invention is characterized in that the redness and yellowness of the fermented tea material are measured during the fermentation process of the fermented tea to determine the fermentation degree of the fermented tea material according to the degree of fermentation, The fermented tea having a constant quality can be provided. In addition, since the fermentation stop point of the desired fermentation tea can be accurately predicted during the processing before the fermentation tea is processed, the manufacturing time and cost of the fermentation tea can be reduced.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a fermentation method for fermentation,

The present invention relates to a method of determining the fermentation degree of a fermented tea material and determining whether the fermentation tea is fermented or not. More specifically, the fermentation degree of the fermented tea material is determined by using the difference between the redness and yellowness of the fermented tea material A method for determining whether to stop fermentation, and a method for producing a fermented tea having a constant quality by using the above method.

Tea is one of the most widely consumed beverages following water all over the world. For example, non-fermented tea such as green tea, semi-fermented tea such as oolong tea, And fermented tea (fermented tea). That is, it is divided into green tea which is not fermented due to fermentation, oolong tea which is a fermentation tea, black tea, and black tea which is a partial fermentation tea and a full fermentation tea depending on the degree of fermentation.

Although fermented tea is consumed by many people living in Asia for recent taste, cultural implications and health, it is generally the most popular car for North Americans and Europeans (Leung et al. , 2001, J. Nutr., 131 (9): 2248-2251.).

These fermented tea vary in flavor, color, etc. depending on the fermentation time, temperature, etc. This is because fermentation causes the oxidizing enzyme present in the tea leaves to act as theaflavin (TF) or thearubigin , TR (red)) are generated, and the color of the fermentation tea is changed from the green system to the reddish yellow system by the generated substance. That is, the quality of the fermented tea showing a particular flavor and color can be determined by the degree of fermentation (oxidation) of the tea leaves.

Several methods have been proposed for measuring the degree of fermentation (oxidation) by analyzing the color of a fermentation tea using various instruments such as a colorimeter, a spectrophotometer or a digital camera.

As a specific example, Robert and Smith studied spectrophotometric methods for measuring the production of polyphenol oxide in tea leaves, Mahanta studied the method of measuring tea fermentation using a colorimeter, and Gill et al. In order to analyze the quality of tea products, we studied color analysis and analysis methods using computer algorithms based on color recognition (Rober and Smith, 1963, J. Sci. Food Agric., 14 (10): 689-700 ; Mahanta, 1988, Assam India, pp. 124-134; Gill et al. , 2011, J. Food Eng., 106: 13-19.). In addition, Gevers and Smeulders suggest that errors caused by RGB (red, green, and blue) systems can be solved by a colorimetric method, and Obanda et al. And Haslam suggest that teaplavin and tearubin content to propose that can be used (Obanda et al, 2001, Food Chem, 75:... 395-404 .; Obanda et al, 2004, Food Chem, 85:. 163-173 .; Haslam, 2003, Phytochemistry, 64: 61-73.). In addition, Chun suggested that the Hunter a / b value of the fermented tea can be used to measure the fermentation degree of the tea product. Park et al. Have reported the value of Hunter color, absorbance and the amount of teaplavin (2007), Park et al. , 2012, Korea Registered as a Korean company in Korea, has developed a method to measure tea fermentation Patent No. 10-1135693). However, since the above methods analyze the color of the finally prepared fermentation tea, it takes a lot of time and cost to manufacture the fermentation tea having the desired quality by the consumer, and the compound showing the flavor and color of the actual fermentation tea is fermented The fermentation tea material is not fermented but is constantly changed in the process of fermentation, forgery, or drying. Therefore, the fermentation degree of tea obtained by the above method has not been put to practical use. In addition, even if fermentation is performed under the same fermentation conditions, the color, taste, and flavor of the fermented tea finally produced varies depending on the type of fermented tea material, the place of production, the production period (temperature, humidity, wind, etc.) There is a problem that a fermented tea can not be produced.

Accordingly, the present inventors have been trying to develop a method of manufacturing a high-quality fermented tea in a shorter time with improved accuracy compared to a / b or b / a used as an index for measuring the fermentation degree of a conventional fermentation tea (A value) and yellowness (b value) of the fermented tea material produced during the fermentation process of the fermented tea were measured and the degree of redness (a value) was calculated from the yellowness value (b value) And determining whether fermentation of the fermentation tea material is stopped or not according to the determined degree of fermentation. Thus, the present invention has been completed.

One object of the present invention is to determine whether the fermentation tea material is fermented or not by determining the degree of fermentation using the difference value between the redness (a value) and the yellowness degree (b value) of the fermentation tea material in the fermentation process of the fermentation tea And to provide a method for performing the method.

It is another object of the present invention to provide a method of manufacturing a fermented tea having a constant quality by applying the above method.

In one aspect, the present invention relates to a method for determining whether fermentation tea material is fermented by determining the degree of fermentation using the difference between the redness (a value) and the yellowness degree (b value) of the fermentation tea material during the fermentation process of the fermentation tea And a method for determining whether or not to use the method.

Specifically, the method for determining whether to stop the fermentation of the fermented tea material of the present invention comprises measuring the redness (a value) and the yellowness (b value) of the fermented tea material during the fermentation process of the fermentation tea, (b value) minus the redness (a value) is determined as the fermentation degree of the tea, and the fermentation degree is determined according to the determined degree of fermentation.

The term "fermentation" as used in the specification of the present invention means a fermentation tea material, for example, a polyphenol component in a tea leaf, which is oxidized by an oxidative enzyme action to form teaplavin (yellowish color) Bromine (brown) and the like. Therefore, in the present invention, fermentation and oxidation of fermented tea can be used in the same sense.

In the present invention, the fermented tea material may be any edible portion of a plant having improved taste and aroma through a fermentation process. Specific examples of fermented tea materials include plants selected from the group consisting of chrysanthemum, tea, camellia, cinnamon, kelp, kelp, dandelion, bark, shiitake mushroom, myrtle, chrysanthemum, cherry, barley, Fruit, leaves, roots, husks, petals and whole plants, but is not limited thereto.

In the present invention, the fermentation degree of the tea is a value obtained by subtracting the degree of redness from the yellowness of the fermented tea material that changes during the fermentation process. As the fermentation degree of tea is decreased, .

In the present invention, the measurement of the redness (a value) and the yellowness (b value) of the fermented tea material can be performed using any method conventionally used for measuring the color of tea leaves in the art. For example, it can be measured using a colorimeter or a spectrum color meter. However, the present invention is not limited thereto.

In the present invention, whether the fermentation tea material is fermented or not is determined by determining the fermentation degree of the tea from the measured yellowness value (b value) minus the redness value (a value) of the fermented tea material, It is determined that the fermentation of the tea leaves is stopped when the fermentation degree is high based on the degree of fermentation, and that the fermentation of the tea leaves is further advanced when the fermentation degree is low. Here, the fermentation degree of the tea may vary depending on the kind of fermented tea material, the production period, the type of fermentation tea to be produced, the manufacturer, the fermentation process, etc. Therefore, It is desirable to have the same quality.

As a specific embodiment, when a leaf and stem of a tea plant ( Camellia sinensis (L) O. Kuntze) is used as a material of a tea in the process of producing a tea, when the degree of fermentation is determined to be 2, (A value) and yellowness (b value) of the tea leaves and stems were measured according to the fermentation progress time after falsification and care of the stem and stem, and the yellowness (b value) It can be determined that the progress of the fermentation is stopped when the value obtained by subtracting the redness value (a value) is equal to or close to 2.

Therefore, the method for determining whether to stop the fermentation of the fermented tea material according to the present invention determines whether the fermentation process of the desired fermentation tea is completed, regardless of the type of the fermented tea material, the production time, Therefore, the fermented tea product of the present invention can be advantageously used for producing a fermented tea product having a certain quality and flavor and flavor suitable for consumers' taste.

According to another aspect of the present invention, there is provided a method of manufacturing a fermented tea product having a constant quality by applying a method for determining whether to stop fermentation of the fermented tea material.

Specifically, a method for producing a fermented tea product having a constant quality of the present invention is characterized by comprising the following steps.

a) determining a degree of fermentation indicating the quality of the desired fermentation tea;

b) measuring the fermentation degree of the fermented tea material during the fermentation process;

c) completing the fermentation process of the fermented tea when the fermentation degree of the fermented tea material matches or approaches the determined fermentation degree.

The fermentation degree of tea in the step (a) of the present invention can be determined according to the kind of fermented tea, the date of production, the place of production, the type of fermented tea to be targeted, the manufacturer, fermentation process and the like. The fermentation degree of the tea determined according to the present invention can be used as a reference for determining the fermentation stop point of the fermentation tea material during the fermentation process by applying the fermentation tea material to an automated machine for fermenting the fermentation tea material.

In the present invention, the method of measuring the fermentation degree of the fermentation tea material in the step b) is as described above, and thus will not be described below.

In the present invention, the step c) may be performed by determining the fermentation degree of the fermentation tea material having the best (optimum) quality when the fermentation degree of the fermentation tea material measured in the step b) is in agreement with or close to the fermentation degree determined in the step a) . Here, the proximity means a value of ± 0.1 of the degree of fermentation determined in step a).

As a concrete aspect, the fermentation degree of tea was determined to be 2 when tea was produced using tea leaves and stems collected from Baekrodawon, Boseong, Jeonnam Province. The redness and yellowness of tea leaves and stems were measured according to the fermentation progress time after falsification and care of the leaves and stems of the tea leaves, and the value obtained by subtracting the degree of redness from the yellowness index of the fermented tea material was 2 ± 0.1 When the fermentation process was completed, black tea showing the best taste, flavor and color could be produced.

The method for producing a fermented tea product according to the present invention comprises measuring the redness and yellowness of the fermented tea material during the fermentation process of the fermented tea, and determining the fermentation degree of the fermented tea material according to the degree of fermentation indicating the quality of the desired fermentation tea It is possible to provide a fermented tea having a constant quality. In addition, since the fermentation stop point of the desired fermentation tea can be accurately predicted during the processing before the fermentation tea is processed, the manufacturing time and cost of the fermentation tea can be reduced.

The method of determining the fermentation stop state of the fermented tea material according to the present invention can determine the completion time of the fermentation process of the desired fermented tea regardless of the kind of the fermented tea material, the production time, , And it can be usefully used for producing a fermented tea product having a constant quality while exhibiting a taste and an aroma suited to consumers' taste.

The method of manufacturing a fermented tea according to the present invention is characterized in that the redness and yellowness of the fermented tea material are measured during the fermentation process of the fermented tea to determine the fermentation degree of the fermented tea material according to the degree of fermentation, The fermented tea having a constant quality can be provided. In addition, since the fermentation stop point of the desired fermentation tea can be accurately predicted during the processing before the fermentation tea is processed, the manufacturing time and cost of the fermentation tea can be reduced.

FIG. 1 is a graph showing the redness, yellowness, lightness, and color difference of fermented tea materials that change with time for counterfeiting and fermentation.
FIG. 2 is a graph showing the values calculated by substituting the redness and yellowness of a fermented tea material that changes with time for forging and fermentation into a / b or b / a.
FIG. 3 is a graph showing the values calculated by substituting the redness and yellowness of a fermented tea material, which changes with the time for forgery and fermentation, into an optimum calculation formula ba.
FIG. 4 is a graph showing the relationship between the redness and yellowness of the fermented tea material fermented according to the fermentation time, the roasting of the fermented fermented tea material, the fermentation tea material produced by the secondary care or drying, The results are shown in the graph.

Hereinafter, embodiments of the present invention will be described in detail to facilitate understanding of the present invention. However, the embodiments and the like according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments and the like. Embodiments of the present invention and the like are provided to enable those skilled in the art to more fully understand the present invention.

Example 1 Preparation of fermented tea material

The leaves and stems of Camellia sinensis (L) O. Kuntze were prepared from the white roots of Bongseong, Jeonnam Province (81-7 Boseongbong, Jeollanamdo, Korea).

Example 2: Preparation of fermented tea (tea) according to fake and fermentation time

2-1. Withering step

6 kg of the fermented tea material prepared in Example 1 was divided and falsified for 24 hours at room temperature (20 to 25 ° C) at intervals of 2 to 4 hours.

2-2. Rolling step

The fermented tea material forged in 2-1 above was kept at low pressure and at 15 rpm for 5 minutes using a centrifuge (Dongah Inc, capacity 10 kg, Korea). Medium pressure and 5 minutes at 25 rpm; And high pressure and 35 rpm for 5 minutes.

2-3. The fermentation step

Fermented tea materials treated in 2-2 above were fermented at 0, 30, 60, 90, 150, 180, 210, or 240 minutes in the room maintained at 27 to 29 ° C.

2-4. Roasting step

The fermented tea material fermented in 2-3 above was put into a rotating roasting machine (Yuneung Inc., capacity 10 kg, Taiwan) and roasted at 120 ° C for 3 minutes.

2-5. Second re-rolling phase

The fermented tea material roasted in 2-4 above was treated for 2 min with 5 min of distillation using Dong-In Inc (capacity 10 kg, Korea).

2-6. Drying step

Fermented tea (tea) was prepared by drying the fermented tea material treated at 2-5 in the above 2-5 for 3 to 4 days in an ondol bulb maintained at a temperature of 33 to 38 ° C.

Test Example 1: Hunter color measurement of tea leaves according to forgery and fermentation time

Hunter a, Hunter b and Hunter L of the fermented tea materials, which change with the time for forging and fermenting the fermented tea materials, were measured in Production Examples 2-1 and 2-2 . The redness, yellowness and brightness of the fermented tea material were expressed as mean values of three times repeatedly three times on the leaf surface using a colorimeter (Minolta CR-10, Minolta Inc., Japan). The results are shown in Fig.

As shown in FIG. 1, the color difference (ΔE) of the fermented tea materials during the forgery and fermentation time was 52.62 and 51.26 at the 4th and 8th forging periods, respectively. It was confirmed that the color difference of fermented tea material was 64.89 at 240 min after fermentation.

Hunter L of fermented tea materials increased from -49.78 to -48.23 at 4 hours and 8 hours after forgery and from 8 hours after counterfeiting, the brightness decreased according to the time of forging and fermentation. Min of fermented tea material was found to be -64.83.

On the other hand, the Hunter a of the fermented tea material increased from -10.80 to 0.77 according to the forgering and fermentation time, while the Hunter b value decreased from 12.86 to -1.12 Respectively.

In other words, the color of the fermented tea material changed from dark to light color as compared with the initial stage of counterfeiting, and the color of fermented tea changed from green to red and from yellow to blue.

Test Example 2: Measurement of color of fermented tea leachate produced according to fermentation time

In Example 2, 3 g of the fermented tea prepared according to the fermentation time was placed in 150 mL of boiled water (distilled water, 90 DEG C), followed by stirring for 3 minutes, and then the tea was removed to prepare a tea liquor. Then, 5 ml of the fermentation tea leach solution was put into a quartz cell system and the color of the fermentation tea leachate was measured using a color difference meter (Spectrum color meter JS-555, Color Techno system Co., Tokyo, Japan) Respectively. The colorimetric analysis of the fermented tea leach was expressed as a mean value as a mean value (± SE) through three repeated experiments. The statistical significance was analyzed using the SPSS / PC + program (SPSS Inc., Chicago, , IL, USA). The results are shown in Table 1.

As shown in Table 1, the lightness (L) value of the fermented tea leach decreased with increasing fermentation time, and the value of redness (a) was found to increase.

In addition, the yellowness value (b) of non-fermented tea leach (tea not fermented after falsification and care) was 58.58 ± 0.06, which showed the same yellowness value as that of green tea. However, The values were 62.27 ± 0.04 and 68.15 ± 0.04, respectively, which were increased with increasing fermentation time. On the other hand, the yellowness value of the tea extract fermented for 60 minutes or more was not significantly different.

Test Example 3: Analysis of Total Teaplavin, Catechin and Tea ruby Components in Fermented Tea Extracts Prepared by Fermentation Time

3-1. Analysis of Total Teaplavin Components in Fermented Tea Leach Solution

5 g of fermented tea prepared according to the fermentation time in Example 2 was added to 100 mL of 60% methanol, homogenized, and sonicated in a dark room for 10 minutes with an ultrasonic mill (1510 Branson, USA). The treated sample was then filtered through a membrane filter of 0.45 mu m. The filtrate was then dried with nitrogen flow, and the dried sample was suspended in 2 mL of methanol. The suspension was then filtered through a 0.2 mu m membrane filter. The filtrate was then filtered through a UV absorbance detector (Shimadzu SPD-M20A, Japan) and a Fluofix 120E column (NEOS Company Ltd., Kobe, Japan) using 25 mM KH2PO4 / acetonitrile (86:14 v / ) Eluted with 1 mL / min and measured at 275 nm to analyze the teaplavin component. Statistical analysis was performed using the SPSS / PC + program (Statistical package for the social science, version 11.0; SPSS Inc., Chicago, IL, USA) IL, USA). The results are shown in Table 3.

3-2. Analysis of Caffeine, Catechin and Tea ruby Components in Fermented Tea Extracts

In Example 2, 3 g of the fermented tea prepared in accordance with the fermentation time was added to 150 mL of boiled water (distilled water, 90 DEG C), followed by centrifugation at 3,000 rpm for 10 minutes. The centrifuged supernatant was then placed in a separatory funnel and separated into two liquid phases using dichloromethane and ethyl acetate. The ethyl acetate layer was then dried with nitrogen flow, and the dried sample was suspended in 1 mL of methanol. The suspension was then filtered through a 0.2 占 퐉 membrane filter and subjected to HPLC analysis. Caffeine, catechin and tearubin components in the fermented tea were analyzed by measuring at 280 nm using a UV absorbance detector (Shimadzu SPD-M20A, Japan). Each component was injected into a Luna C18-2 column (Phenomenex Co., Torrance, CA, USA) using 25 mM KH2PO4 / acetonitrile (86:14 v / v, pH 2.5) Respectively. Statistical analysis was performed using the SPSS / PC + program (Statistical package for the social sciences, version 11.0; SPSS Inc., Chicago, IL, USA). , Chicago, IL, USA). The results are shown in Table 2.

As shown in Table 1, the total amount of teaplavin in the fermented tea leach produced by fermentation for 30 minutes was higher than that of unfermented tea leach (the tea which did not ferment after falsification and care), but then fermented for 60 to 180 minutes It was confirmed that the longer the time, the smaller the time.

The amount of caffeine and catechin in the fermented tea was decreased as the fermentation time was prolonged, while the amount of caffeine and catechin in the fermented tea decreased as fermentation time increased. .

Especially, the contents of teaplavin and tearubinin in the fermented tea leach produced according to the fermentation time were found to be similar to the yellow and red values of the tea leaves according to fermentation time.

Test Example 4: Prediction of Fermentation Rate of Fermented Tea Using Conventional Fermentation Calculation Formula

The Hunter b and Hunter a values of the fermented tea materials according to the time for forgery and fermentation measured in the above Test Example 1 were compared with the calculated a / b values used for evaluating the fermentation degree of the conventional fermented tea products Or b / a. The results are shown in Fig.

As shown in FIG. 2, the a / b value or the b / a value is not suitable for predicting the fermentation time according to the forgery and fermentation time, since it does not coincide with the fermentation value of the forged and fermented fermented tea material.

Test Example 5: Development of a formula for predicting the fermentation degree of fermented tea

The present inventors have made efforts to develop a calculation formula more useful for predicting the fermentation efficiency of a fermentation tea than a / b or b / a, which is a conventional calculated formula. As a result, Hunter b (Hunter a) and the redness (Hunter a). The calculation formula is shown in Equation (1).

The values of Hunter b and Hunter a of the fermented tea materials according to the time of forgery and fermentation measured in Test Example 1 were substituted into the following formula 1 to determine the difference between the yellow color and the redness value of the fermented tea material Were measured. The results are shown in Fig.

[Equation 1]

Fermentation degree = Yellowness (b value) - Redness (a value)

As shown in FIG. 3, it was confirmed that the difference between the yellowness and redness of the fermented tea material according to the forgery and fermentation time shows a pattern continuously changing from +25 to -5.

These results indicate that the change in the amount of teaplavin and tearubin content in the fermented tea is reflected, and thus it can be seen that Equation (1) can be used to determine whether fermentation tea fermentation is stopped or not.

Test Example 6: Measurement of color change of a fermented tea material according to a fermentation process using an equation according to the present invention

After the fermentation step according to the fermentation time (0, 30, 60, 90, 120, 150 or 180 minutes) in the step of producing the fermentation tea of Example 2, (Hunter b) and Hunter a (Hunter a) were substituted into Equation (1), and the change in the difference between the yellow color and the redness of the fermented tea material according to each step was measured. The results are shown in Fig.

As shown in FIG. 4, the difference between the yellowness and redness of fermented tea materials after fermentation (9.59), before roasting (9.59), after roasting (8.4) ) And after drying (-7.14), the difference between the yellowness and the redness of the fermented tea material was found to decrease.

In case of fermented tea material fermented for 30 minutes, the difference between the yellowness and redness of the fermented tea material, which is not fermented, is reduced compared to the difference between the yellowness and redness of the fermented tea material before roasting . In addition, it was confirmed that the longer the fermentation time, the smaller the difference between the yellow color and the redness of the fermented tea material.

In the case of the fermented tea material fermented for 150 minutes, the difference between the yellowness and the redness of the fermented tea material at each step showed discrete time but all showed a gentle pattern.

On the other hand, it was confirmed that the difference between the yellow color and the red color of the fermented tea material according to the fermentation time shows a significant difference.

During the process of fermenting the fermented tea material through the above-described test examples, it is possible to determine whether to stop the fermentation using the value obtained by subtracting the redness (a value) from the yellowness (b value) of the fermented tea material. It can be used for the production of fermented tea products.

Claims

The redness (a value) and the yellowness (b value) of the fermentation tea material are measured during the fermentation process of the fermentation tea and the value obtained by subtracting the redness value (a value) from the measured yellowness value And determining whether to stop fermentation of the fermentation tea material according to the determined degree of fermentation.

a) determining the degree of fermentation (yellowness - redness) indicating the quality of the desired fermentation tea;
b) measuring the fermentation degree (yellowness degree-redness degree) of the fermentation tea material during the fermentation process;
and c) completing the fermentation process of the fermentation tea when the measured fermentation tea material fermentation coincides with the determined fermentation efficiency.