KR20180016783A - Method of balloon flower leaves tea with high biological activities and palatability - Google Patents

Abstract

The present invention relates to a method of producing balloon flower leaf tea with excellent biological activities. Through the method of the present invention, balloon flower leaf tea having excellent vitamin K, crude saponin and total polyphenol contents can be produced. The method of producing balloon flower leaf tea comprises the following steps: 1) selecting clean balloon flower leaves; 2) washing the selected balloon flower leaves and withering the same; 3) roasting the withered balloon flower leaves at a temperature of 180 to 220°C and rolling the leaves; 4) cooling the rolled balloon flower leaves in the shade; 5) roasting the cooled balloon flower leaves at a temperature of 220-240°C, followed by cooling while shaking; 6) roasting the cooled balloon flower leaves at a temperature of 160 to 180°C, followed by cooling while shaking; and 7) drying the cooled balloon flower leaves at a temperature of 40 to 60°C.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing a ballast leaf tea having excellent physiological activity and preference,

The present invention relates to a method for manufacturing a leaf tea leaf having excellent physiological activity and palatability.

Platycodon grandiflorum A. DC is a plant belonging to the Lentinaceae family. Its root parts are mainly used as herbs and medicinal plants. The roots of Medicinal Platycodon are called Platycodi Radix and contain a large amount of saponin. Platycodin A, C, D and polygalacin D are known to be contained in these saponins. Among these, platycodin D has been shown to have the effects of intestinal autogamy, central nervous system inhibitory action, blood sugar enhancing action and cholesterol metabolism improvement, anticancer activity, antiinflammatory effect and anti-obesity effect in animal experiments.

Platycodon is mostly used for medicinal purposes in addition to being used for herbs. However, there are many studies on pharmacology of bellflower, but studies on drying are insufficient. In particular, the leaf and stem stemming from by-products in the production process of Doraji root are almost discarded and abandoned.

Accordingly, the present inventors have made tea using bellflower leaves and confirmed that the bellflower leaf tea thus prepared has excellent physiological activity, thereby completing the present invention.

Korean Patent No. 10-0665684

It is an object of the present invention to provide a method for manufacturing a bellflower leaf tea.

Another object of the present invention is to provide a bellflower leaf tea produced by the above method.

Yet another object of the present invention is to provide a tea bag comprising the above-described bellflower leaf tea.

One embodiment of the present invention provides a method for manufacturing a bellflower leaf tea. More specifically, the present invention provides a method for producing a bellflower leaf tea comprising the steps of:

1) collecting stems of 30 to 50 cm in length from May-July in organic or cultivated bellflower to select clean leaves that are not diseased;

2) washing the selected bellflower leaves and falsifying them in the shade for 10 to 48 hours;

3) carrying out the above-mentioned forging bellflower leaves at a temperature of 180 to 220 ° C and performing a blanket;

4) cooling the noted bellflower leaves in the shade;

5) cooling the bellflower leaves at the temperature of 220-240 ° C in the step 4), cooling the leaves without shaking the leaves;

6) Stirring the cooled bellflower at a temperature of 160 to 180 ° C, followed by cooling while shaking the leaves so that there is no lump;

7) drying the cooled bellflower of step 6) at a temperature of 40 to 60 ° C.

The bellflower leaf may be any bellflower leaf. The bellflower leaf is preferably eco-friendly (organic or organic) grown and free from pests.

The above-mentioned "counterfeiting" means that the plant which becomes the raw material of the tea is wilted. By falsification, it is possible to reduce the function of the cell walls that interfere with the cell tissues by promoting the reduction of water content in the bellflower, whereby various active substances including polyphenols react with polyphenol oxidizing enzymes, have.

The above-mentioned "counterfeiting" may be performed in a shade, specifically, in a shaded room at a room temperature of 20 to 30 DEG C at a humidity of 70% or more, more specifically, at a room temperature of 20 to 30 DEG C In a shaded room for 40 to 56 hours, e.g., at a humidity of 70% or more, in a shaded room at room temperature of 25 DEG C for 10 to 48 hours.

The above-mentioned "drying" may be any drying method used in the field of natural drying, hot air drying, freeze drying and the like. In particular, freeze-drying is preferred, but not always limited thereto.

As used herein, the term "scoop" means roasting and cooking to a degree that does not burn a car without adding water in a hot pot. The smoothing process may be performed a plurality of times, if necessary. The calcination process may be performed for 1 to 10 minutes, preferably 1 to 5 minutes, more preferably 2 to 4 minutes.

The cooking process may be carried out in a pot or a frying pan. Specifically, the cooking process may be performed after the pot or the frying pan is preheated in the temperature range of 160 to 240 캜 for about 30 seconds.

As used herein, the term "care" includes hand rubbing tea leaves. This is a step to regulate the moisture contained in the bellflower leaves, which is a step that increases the fragrance and sense of mouth when we are in the car by destroying the surface of the bellflower leaf and internal cell tissue. At this time, it is important to keep the bellflower leaf in a proper time so that the leaf of bellflower leaf does not become powdered. When the bellflower leaf is kept in mind for a long time, the leaves constituting the bellflower leaf become powder, It is twisted.

In the present invention, the number of times 100 is determined as one time. If the bellflower tea of the present invention is produced only when it is produced and after that, it is not considered to be carried out.

In the present invention, it is preferable to carry out one to three times.

Another embodiment of the present invention provides a bellflower leaf tea made by the above method.

The bellflower leaf tea has a high polyphenol content and an excellent antioxidant activity.

The bellflower leaf tea may further include various additives widely used in the field of food. The types of the additives include, but are not limited to, sugars, amino acids, and the like.

The saccharides may be selected from the group consisting of sugar, glucose, starch syrup, fructose, maltose, honey, fructooligosaccharide, iso-oligosaccharide, maltooligosaccharide, D-xylose, sorbitol, D-sorbitol, maltitol, mannitol, erythritol, , Glycyrrhizin, stevioside, tocotin, acesulfame potassium, saccharin, aspartame, cyclamate and sucralose, or an enzyme-treating sugar thereof.

Wherein the amino acids are selected from the group consisting of glycine, alanine, valine, leucine, isoleucine, threonine, DL-threonine, serine, cysteine, cystine, methionine, DL-methionine, aspartic acid, asparagine, glutamic acid, lysine, arginine, histidine, , Tyrosine, tryptophan, proline, oxyproline, and taurine.

In order to drink the bellflower leaf tea by tea, the bellflower leaf tea can be harvested for about 1 to 10 minutes in water at a temperature of 70 to 100 ° C for 100 times. The bloomed leafy leaves have excellent sensory properties such as color, taste and aroma.

Another embodiment of the present invention provides a tea bag comprising the bellflower leaf tea.

The blooming leaf tea may be powdered or put into a known teabag packing machine as a teabag. As the teabag material, it is possible to use a cotton or nonwoven fabric having pores in which the substance contained therein is dissolved in water so that the solid matter can easily escape to the outside but does not allow the solid matter to escape to the outside easily. It is desirable to package 1.0 ~ 2.5g of leaf blades for individual use and 5 ~ 10g for home use.

The present invention provides a method of manufacturing a blossoming tea leaf tea having excellent flavor and aroma and high vitamin K, crude saponin and total polyphenol content and excellent antioxidative effect. In the past, bellflower leaves were not used as a by-product, but tea was prepared using bellflower leaves. Since tea was produced using the bellflower leaves, the present invention not only enlarges the bellflower portion that can be commercialized, but also contributes to various uses of our agricultural products.

1 and 2 are schematic views illustrating a manufacturing process of a bellflower leaf blade according to an embodiment of the present invention.

Hereinafter, the present invention will be described in more detail in the following Examples. It should be noted, however, that the following examples are illustrative only and do not limit or limit the scope of the present invention. It will be understood by those of ordinary skill in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.

< Example  1> General composition and nutritional analysis of bellflower leaf

<1-1> General compositional analysis of bellflower leaf

The purpose of this study was to investigate the general composition and nutritional composition of Rhododendron japonica leaf before the production of. First, bloomed leaves were cultivated in Goesan, Chungbuk province. Leaves were collected from the stalks, which were cut about 30cm above the hands. Some samples were used for general and nutritional analysis, some for drying experiments, and some for tea. First, leaves of general ingredients were vacuum-lyophilized (PVTFD-50R, Ilshin Lab Co. Ltd., Busan, Korea) and pulverized with a household blender (Hi-P Poland Sp.zoo, Wroclaw, Poland) The reagents required for the analysis were the reagents. The contents of general components were measured according to the AOAC method (2005). Moisture content was 105 ㅀ C atmospheric pressure drying method, crude protein was Micro-Kjeldahl method, crude fat was Soxhlet extraction method, and crude protein content was 550 C C direct filtration method. The crude fiber was Fibertec system M (Tecator Co., Hoganas, Sweden ) Were analyzed by the Henneberg-Stohmann modification method. The carbohydrate content was defined as 100 minus the contents of moisture, crude protein, crude fat, ash and crude fiber.

As a result, general components were analyzed as shown in Table 1. For the control green tea leaves, we refer to the contents of the 8th edition of the Food Composition Table published by the Rural Development Administration. The content of carbohydrate was low and the content of crude fiber, crude protein and especially crude ash was higher than that of green tea leaf.

<1-2> Mineral analysis of bellflower leaf

The inorganic components of the bellflower leaves were decomposed by microwave digestion (Ultrawave, Milestone, Italy) using nitric acid, hydrogen peroxide and distilled water according to the method of Osborne & Voogt (1981). After cooling, it was diluted with a small amount of distilled water, transferred to a 50 mL constant volume flask, and diluted with distilled water. The solution was analyzed with ICP-OES (Agilent 720-ES, Australia) to determine the content of inorganic components. The analytical conditions were 1.20 kw power, the analytical pump ratio was 15 rpm, and the washing time was 10 seconds.

As a result, various minerals were analyzed as shown in Table 2. For the control green tea, reference was made to the contents of the 8th Edition of the Food Ingredient Table published by the Rural Development Administration. When compared with green tea, the bellflower leaf, especially Ca (Ca) 2.4 times higher than the control.

<1-3> Vitamin K analysis of bellflower leaves

For analysis of vitamin K in bellflower leaves, about 1 ~ 2 g of sample was measured in a 50 mL beaker and 30 mL of dichloromethane / methanol mixed solvent (dichloromethane: methanol = 2: 1, v / v) was added. (HG-15D, Daihan Scientific Co., Wonju, Korea) for 2 minutes. Then, the solution was passed through a filter paper (advantec No. 2, Tokyo, Japan) containing sodium sulfate, And transferred to a final volume of 50 mL using methanol. 2 mL of the purified extract was removed, the solvent was removed using nitrogen, and 2 mL of n-hexane was added to dissolve. 8 mL of a mixture of methanol and water (methanol: water = 9: 1, v / v) was added and transferred to a conical tube. After shaking, the mixture was centrifuged at 2,000 rpm for 5 minutes. 1 mL of the supernatant was removed, and the solvent was completely removed by adding nitrogen. Then, the supernatant was re-dissolved with methanol (1 mL), filtered through a 0.45 μm PTFE membrane (Whatman, Clifton, NJ, USA) and analyzed by HPLC.

Determination of Vitamin K ₁ was performed using a fluorescence detector (G1321C, 1260FLD, Agilent Technologies, Santa Clara, CA, USA) The HPLC (series 1100, Agilent Technologies) is mounted. The HPLC used for the analysis was a post column packed with zinc powder along with a pump (G1311A, Agilent Technologies) and a ZORBAX Eclipse XDB-C18 column (5 μm, 4.6 ㅧ 150 mm, Agilent Technologies). The column temperature was maintained at 35 ° C using a column oven (G1316A, Agilent Technologies). The wavelength of the fluorescence detector was 243 nm for the excitation wavelength and 430 nm for the emission wavelength. The flow rate was 1.0 mL / min and the single injection amount of the sample was 50 μL. The mobile phase was prepared by dissolving 1.37 g of zinc chloride, 0.41 g of sodium acetate and 300 μL of acetic acid in a 1 L solution of methanol and dichloromethane (methanol: dichloromethane = 9: 1, v / v) lt; / RTI &gt; filter.

For the control green tea, reference was made to the first edition of the fat soluble vitamin component table published by the RDA. As a result, it was found that when bithimine K content was compared with green tea, 3.3 times higher than the control.

&Lt; 1-4 > Crude saponin  analysis

To 1 g of the lyophilized powder, 20 ml of 70% EtOH was placed in an Erlenmeyer flask, sonication was performed for 1 hour after blocking with a parafilm. No. After filtration with 2 filter papers, the remaining solids and filter paper were sonicated again for 1 hour. This process was repeated once more. No. 2 filter paper, transferred to a round bottom flask, and concentrated under reduced pressure at 50 ° C. Add 5 ml of HPLC water, sonicate briefly, and place in a separating funnel (repeat this process 4 times, add more than 20 ml of solution to a separating funnel). Diethyl ether (40 ml) was added. After layer separation, the lower layer was collected and repeated once more. 40 ml of water-saturated butanol was added to the flask. The flask was separated into layers and collected in an upper-layer round-bottom flask. 40 ml of water-saturated butanol was added to the separated lower layer, and the layers were separated and collected in a supernatant round bottom flask. After concentrating under reduced pressure at 60 ℃, it was taken out of a constant temperature drier at 105 ℃ drier, allowed to stand for 15 minutes, weighed and weighed, and 3 ml of 100% EtOH was sonicated for a while. 2 ~ 3 ml of EtOH was added to dissolve the solids. The resultant was put in a constant volume hand dryer, dried overnight at 105 ° C, taken out for 15 minutes, dried and weighed. In order to compare the crude saponin content of the bellflower leaves, the crude saponin content of the bellflower (roots) was compared with the control.

As a result, as shown in Table 4, about 85% of the crude saponin in the rootstock (root) was present in the leaves, indicating that a considerable amount of crude saponin was present in the leaves as much as the root.

< Example  2> drying temperature and By Drying Method  Comparison of physiological activity of bellflower leaf

Five different experimental groups were made to analyze the physiological activity of Rhododendron leaf by drying temperature and drying method. First, lyophilized leaves, naturally dried bellflower leaves, dried leaves at 40 ℃, 60 ℃ and 80 ℃ drier were used as samples, and fresh green tea powder was used as a control. After drying, powder was pulverized and total polyphenol, tannin, antioxidant activity and color were analyzed.

< Experimental Example 1> Drying temperature  And By Drying Method  Bellied Total polyphenol  Content analysis

The total polyphenol content of the bellflower leaf blades prepared in Example 2 was measured by the Folin-Ciocalteu method (Amerine MA et al., Methods for Analysis of Musts and Wine, pp. 176-180, Wiley & Sons, New York (1980)).

Specifically, sample pretreatment was carried out by dissolving 4 g of dry powder and 36 mL of 100% methanol, shaking at 300 rpm for 3 hours, adding 0.1 mL of the thus extracted sample, 8.4 mL of distilled water, 2N polyniocytoaltur reagent (Sigma-Aldrich, USA) , 0.5 mL, and 1 mL of 20% Na ₂ CO ₃ were mixed, reacted for 1 hour, and the absorbance was measured at 725 nm through a spectrophotometer. The content of phenolic compounds was quantified by using a standard curve prepared by the above method using gallic acid (Sigma-Aldrich, USA), and the content of gallic acid equivalent (GAE, dry basis) mg%.

As a result, as shown in Table 5, freeze-dried content in the experimental group except the control showed a high total polyphenol content, and it was lowest in natural drying (3 days in shade) and 80 ° C in hot air drying. Also, the higher the temperature of the hot air dryer, the lower the total polyphenol content. Freeze - dried bellflower leaves contained about 84% of the content compared to the control and contained a level comparable to that of green tea leaves having excellent physiological activity and nutritional content.

< Experimental Example 2> Drying temperature  And By Drying Method  Bellied Tannin  Content analysis

Example 2 A tannin content of bellflower leaf extract powder prepared in the method of the Duval and Shetty (B Duval, K. Shetty 2001. The stimulation of phenolics and antioxidant activity in pea (Pisum sativam ) elicited by genetically transformed anise root extract. J Food Biochem 25: 361-377). 1 mL of 95% ethanol and 1 mL of distilled water were added to 1 mL of a 10-fold diluted sample, and 1 mL of 5% Na ₂ CO ₃ solution and 1 N-Folin-Ciocalteu's resgent reagent (Sigma Co., St. Louis, MO, USA), and then incubated at room temperature for 60 min. The absorbance was measured at 725 nm. The total tannin content was quantified using a standard curve using tannic acid (Sigma Co.).

As a result, as shown in Table 6, the tannin content was the highest in the control, and the highest tannin freeze-dried in the test except the control contained the lowest tannin at 80 ° C, but the difference was not significant. I think that you can feel the feeling of tannin that you can feel in the bellflower leaves.

< Experimental Example 3> Drying temperature  And By Drying Method  Antioxidative activity analysis of bellflower leaf

The antioxidative activity of the bloom leaf extract prepared in Example 2 was measured by Duval and Shetty's method (Duval B, Shetty DPPH radical scavenging activity was measured by electron donating ability, which is a method of measuring antioxidant activity, and Blios MS (Blios MS. 1958. Antioxidant determinations by the use of a stable free radical Nature 81 :.. 1199-1200) followed the method 10 seconds and shaking for 10 minutes at room temperature was added a 0.4 mM DPPH (2,2-diphenyl- 1- picrylhydrazyl) solution of 0.8 mL in 0.2 mL extract After incubation, the absorbance was measured at 525 nm using a spectrophotometer. The electron donating ability was expressed as a percentage of the absorbance of the control without addition of the sample and the sample.

As a result, as shown in Table 7, the control (green tea leaves) and lyophilized bellflower leaves having excellent antioxidant activity were very excellent and similar values, and the decreasing rate of antioxidant activity was increased as the temperature of the hot air dryer was increased.

< Experimental Example 4> Drying temperature  And By Drying Method  Analysis of color of bellflower leaf

The colorimetric values of the bellflower leaves prepared in Example 2 were measured by using a colorimetric colorimeter (CM-3500d, Minolta, Tokyo, Japan) redness and yellowness were compared. The values of the standard white plate were L = 96.89, a = -0.07 and b = -0.18.

As shown in Table 8, L values showing brightness were similar in the experimental group, and redness and yellowness were not significantly different from those of control green tea leaves. Total phenolic compounds, antioxidant activity and tannin content were similar to those of control green tea leaves. Especially, freeze - dried leaves and hot - air dried bellflower leaves at low temperature showed high contents. It was also found that the discarded bellflower leaves have various general and functional components.

< Example  3> Bellflower leaf tea  Produce

2, the bladder leaf tea was prepared. In May, 50 cm long stems were picked from non-pesticide cultivated bellflower, and clean leaves without disease were selected. The selected bellflower leaves were forged in the shade for 24 hours, and the frying pan was preheated to 200 ° C for 30 seconds, followed by shaking for 2 minutes and 30 seconds, and 100 times cleavage (note once) in the mats. In this embodiment, the number of times of care was adjusted by 1 to 3 times to prepare a blossom leaf tea (bellflower leaf tea with a note number of 1, bellflower leaf tea with a note number of 2, and bellflower leaf with a note number of 3). Bold bellflower leaves were cooled in the shade for 7 minutes, boiled for 2 minutes in a frying pan preheated for 30 seconds at 230 ° C, and then blossomed for 7 minutes while shaking off the leaves. Then, in a frying pan preheated to 170 ° C for 30 seconds, squeeze for 3 minutes, then blot the leaf blades so that the leaves do not clump and cool for 7 minutes. And dried in a frying pan at 40 DEG C for 30 minutes.

< Example  4> A star Bellflower  Quality survey

Four experimental groups were made to analyze the physiological activity of the bellflower leaf by the number of notes. First, the blooming tea leaves (note number of times 0) and the blooming leaf tea leaves 1 to 3 times of the notes prepared in Example 3 were used as samples, and the tea leaves were used as a control. After completion of the manufacturing process, 2g of leaf tea was filtered with 200 mL of hot water at 70 ℃ for 5 minutes and analyzed for total polyphenol, tannin, antioxidant activity, color and palatability evaluation.

< Experimental Example  5> A star Bellflower Total polyphenol  Content analysis

The total polyphenol content analysis of the blossom tea leaf blades was analyzed in the same manner as described in Example 2, Experiment 1. In the pretreatment, the tea was used in Example 4.

As a result, as shown in Table 9, the highest total polyphenol content was observed in the experimental group except for the control, and the content of the polyphenol contents tended to decrease as the number of times of observation increased. It was about 70% of that of the tea which is known to be excellent in physiological activity (tea made from tea leaves when grown to the tip of the sparrow, which is the most advanced in green tea).

< Experimental Example 6> Remarks Bellflower Tannin  Content analysis

The tannin content analysis of bellflower leaf tea was analyzed in the same manner as described in Example 2 and Experimental Example 1. In the pretreatment, the tea was used in Example 4.

As a result, as shown in Table 10, the tannin content of the control group was the highest, and the tannin content of the bellflower leaf tea was the highest among the test groups except the control group, and the tannin content was decreased with increasing the number of times. Therefore, I think that you can feel the tannin sensation that you can feel in green tea leaf once in one time.

< Experimental Example 7> Notes Bellflower  Antioxidant activity analysis

The tannin content analysis of bellflower leaf tea was analyzed in the same manner as described in Example 2 and Experimental Example 1. In the pretreatment, the tea was used in Example 4.

As a result, as shown in Table 11, the antioxidative activity of the control (Sorghum japonicus) having the antioxidant activity was the highest, and the antioxidant activity of the leaf japanese leaf was high.

< Experimental Example 8> Notes Bellflower  Chromaticity analysis

The tannin content analysis of bellflower leaf tea was analyzed in the same manner as described in Example 2 and Experimental Example 1. In the pretreatment, the tea was used in Example 3.

As shown in Table 12, the L value of lightness showed the highest value, and the value of the lightness was the highest in the experimental group, regardless of the number of notes, and the redness and yellowness were not significantly different from the control.

< Experimental Example  9> A star Bellflower  Sensory evaluation

The sensory evaluation of bellflower leaf blades according to the number of notes and number of notes was conducted for the employees and researchers at the Chungcheongbuk - do Agricultural Research and Extension Service. The items were color, aroma, I hate it very much, 9 points; very good) I used 9 point likelihood scale method.

The results are shown in Table 13. In the control, the color, aroma, sweet taste and general taste were the lowest points in all the items, while the blooming leaf blossom from 0 to 3 times was rated highly favorably.

 Compared to the control plot, the total color, total polyphenol, and tannin content were higher than those of control plot. Especially, freeze - dried leaves and hot - air dried bellflower leaves at low temperature showed high contents. It was also found that the discarded bellflower leaves have various general and functional components.

Claims (5)

1) collecting stems of 30 to 50 cm in length from May-July in organic or cultivated bellflower to select clean leaves that are not diseased;
2) washing the selected bellflower leaves and falsifying them in the shade for 10 to 48 hours;
3) carrying out the above-mentioned forging bellflower leaves at a temperature of 180 to 220 ° C and performing a blanket;
4) cooling the noted bellflower leaves in the shade;
5) cooling the bellflower leaves at the temperature of 220-240 ° C in the step 4), cooling the leaves without shaking the leaves;
6) Stirring the cooled bellflower at a temperature of 160 to 180 ° C, followed by cooling while shaking the leaves so that there is no lump;
7) drying the cooled bellflower of step 6) at a temperature of 40 to 60 캜;
Wherein the method comprises the steps of:
The method according to claim 1, wherein the step 3) is carried out one to three times.
The method according to claim 1, wherein the step 3), 5) or 6) is carried out for 2 to 4 minutes.
A bellflower leaf tea produced by the method of claim 1.
A tea bag comprising the bellflower leaf tea of paragraph 2.

Images