KR20180092566A - Method for producing aronia leaves tea and aronia leaves tea produced by the same method - Google Patents

Abstract

The present invention relates to a method for producing Aronia leaf tea and Aronia leaf tea produced by the method. The method comprises the steps of: (a) heat-treating and cooling Aronia leaves; (b) placing the cooled Aronia leaves in step (a) in a reduced pressure dryer and drying under reduced pressure; (c) ultra-high pressure-treating the decompressed dried Aronia leaves of step (b); (d) rubbing the leaves with the ultra-high pressure-treated Aronia leaves in the step (c); (e) drying the rubbed leaves of step (d) with a heavy oil; and (f) roasting the dried Aronia leaves of step (e).

Description

[0001] The present invention relates to a method for producing an Aronia leaf tea and a method for producing the same,

The present invention relates to a method for producing a starch, comprising the steps of: (a) (b) placing the cooled Aronia leaves in step (a) in a reduced pressure dryer and drying under reduced pressure; (c) ultra-high pressure treatment of the decompressed dried Aronia leaf of step (b); (d) rubbing the leaf with the ultra-high pressure treated Aronia leaf in step (c); (e) drying the vivorrhonia leaves of step (d) with a heavy oil; And (f) roasting a dried Aronia leaf of step (e). The present invention also relates to a method for producing Aronia leaf tea and an Aronia leaf tea produced by the method.

Aronia melanocarpa , black chokebery) is a perennial shrub belonging to Rosacea, originating in North America and eastern Canada. Migration to Europe entered Russia via Germany in about 1900, and has recently been cultivated in Germany and many other Eastern European countries. The name of the genus Aronia is called chokeberry, which is called black chokeberry, Aronia called melanocarpa and red chokeberry arbutifolia . Another example is Aronia prunifolia, which is considered a variant or hybrid of two species.

Aronia is a plant capable of growing in the harsh environment of minus 40 degrees Celsius and intense ultraviolet light, and grows to a size of 0.5 to 1.5 meters. It blooms in mid April to early May, and its fruit ripens in July to August as berries and the fruit ripens in black. The harvest is machine-made from August to September, and if it becomes mature at the age of 5 years, 5 to 12 tons of fruit per ha is expected. The fruit of Aronia was called the panacea in the middle eastern Europe and it is a precious plant that only the royal family or nobleman eat. The fruit contains a large amount of plant active substances such as cyanine anthocyanin, catechin, tannin, chlorogenic acid and beta carotene. Especially the anthocyanin and cadenine contents are the best among existing plants. It has been reported that antioxidant activity is very high, which is effective for arteriosclerosis, cardiovascular disease, cancer, diabetes, gastritis and allergic skin diseases. In addition, reddish purple pigments are natural dyes, and they are popular as natural dyes in Europe and the United States.

The Polish Forestry Research Institute began research on Aronia in 1978, and a state-owned company was founded to produce food, which has led to a surge in demand in most parts of Europe. Currently, over 90% of the world's supply is produced in Poland. In Korea, it has been introduced in the late 2000s and is being cultivated as a high value-added crop in some farms. As a result of the military pilot project since 2010 in Okcheon area in Chungnam province,

Aronia was introduced to Europe in the 18th century and has been used as a variety of foodstuffs such as jam, wine, juice, and tea because of its taste, color and flavor (Sueiro et al., 2006). In the 20th century, In countries, it is used not only for food materials but also for preventing hypertension and cardiovascular diseases. A large amount of anthocyanin and polyphenol compounds and flavonoids contained in Aronia fruit are antioxidant and gastric protective effects (Niedworok et al., 1997), antiinflammatory effects (Ohgami et al., 2005), antidiabetic effects (Jankowski, 1999) , And immunoregulatory activity (Gasiorowski et al., 2006). Aronia generally contains 84.36% moisture, 0.7% protein, 0.14% lipid, 14.37% carbohydrates and 0.44% ash (Tsuneo and Akira, 2001).

The highest antioxidant activity in currently used berries is aronia berry, which has a higher antioxidant activity than blueberry or cranberry is associated with higher phenolic compounds. High levels of chlorogenic and neurochlorogenic acids, five quercetin derivatives and condensed tannins are found in aronia berry (Gu LW et al., 2004, Oszmianski J and Wojdylo A 2005). One of the most abundant polyphenolic antioxidant compounds in Aronia is anthocyanin, and Aronia berry is a cyanidin-3-galactoside and cyanidin-3-arabinoside ), Cyanidin-3-xyloside, and cyanidin-3-glucoside (Slimestad R et al. 2005; Oszmianski and Wojdylo , 2005).

In contrast to other berries, Aronia has an abundance of anthocyanin pigments, which are highly purple (Oszmianski and Wojdylo, 2005) and are therefore highly likely to be used as food colorants or natural dyes (Bridle and Timberlake, 1997; Hwang and Thi, 2014 ). Aronia has long been used as a food coloring agent or as a natural dye due to its high anthocyanin content (Hwang and Thi, 2014; Hwang and Ki. 2013). As a result, interest in aronia has been growing in Korea recently, and cultivation has begun. It is increasingly possible to use the pigment extracted from Aronia as a food material.

As the components of Aronia fruit are known to have beneficial effects on the human body, there have been a lot of researches to utilize Aronia fruit as food, but the research on processed food using Aronia leaf is insufficient.

Korean Patent No. 1576453 discloses a method of manufacturing tea using sweet potato leaves, and Korean Patent No. 1004172 discloses a method of manufacturing a tea leaf tea of the present invention. However, It is different from the manufacturing method of the Aronia leaf tea.

DISCLOSURE OF THE INVENTION The present invention has been made in view of the above-mentioned needs, and it is an object of the present invention to provide a method for producing a tea with Aronia leaves, The present invention provides a method for manufacturing an alnia leaf tea which is excellent in antioxidative activity and favorable taste while containing a large amount of an active ingredient by optimizing a material preprocessing step and manufacturing conditions.

In order to solve the above-mentioned problems, the present invention provides a method for producing a starch, comprising the steps of: (a) (b) placing the cooled Aronia leaves in step (a) in a reduced pressure dryer and drying under reduced pressure; (c) ultra-high pressure treatment of the decompressed dried Aronia leaf of step (b); (d) rubbing the leaf with the ultra-high pressure treated Aronia leaf in step (c); (e) drying the vivorrhonia leaves of step (d) with a heavy oil; And (f) roasting the dried Aronia leaves of the step (e).

The present invention also provides an Aronia leaf tea produced by the above method.

The Aronia leaf tea according to the present invention has an excellent mild taste and flavor and thus it is not only improved in preference but also increased in functionality and contains a large amount of phenol compounds and flavonoids and is excellent in DPPH radical scavenging ability and nitrite scavenging ability, Leaf tea can be provided.

Fig. 1 shows an Aronia leaf tea prepared by the method of Preparation Example 1 and Comparative Example 1 of the present invention.

In order to achieve the object of the present invention,

(a) a step of heat treating and cooling the Aronia leaves;

(b) placing the cooled Aronia leaves in step (a) in a reduced pressure dryer and drying under reduced pressure;

(c) ultra-high pressure treatment of the decompressed dried Aronia leaf of step (b);

(d) rubbing the leaf with the ultra-high pressure treated Aronia leaf in step (c);

(e) drying the vivorrhonia leaves of step (d) with a heavy oil; And

(f) roasting the dried Aronia leaves of the step (e).

In the method of manufacturing an Aronia leaf tea according to the present invention, the step (a) is preferably performed by heating the Aronia leaf at 100 to 120 ° C for 5 to 10 minutes and then cooling the Aronia leaf, The leaves may be heat treated at 110 ° C for 7 minutes and then cooled. The young leaves picked from cultivated aronia trees are washed according to need and if necessary, the water is removed and cut for 2 to 4 minutes in a cutter to prepare a raw material. This step is a step of steaming the cut Aroonia leaves with steam at 100-120 ° C for 5 minutes to 10 minutes, which inactivates the enzymatic activity in the Aroonia leaves and at the same time eliminates the odor of the leaves of the leaves, But also to soften the Aronia leaf and to facilitate extraction and filtration. If the steam temperature is lower than 100 ° C, the effect of enzyme inactivation is insufficient. If the temperature exceeds 120 ° C, the inherent hue of the Aoria leaf changes and fermentation occurs quickly, and there is a problem that the preference for the final product, Aronia leaf tea, falls.

When cooling the above-mentioned heated Aronia leaves, it is preferable that the cooling is performed rapidly. This is because the color of the Aronia leaves changes and fermentation occurs if it is not cooled rapidly after the heating step. During cooling, it can be cooled quickly by blowing it, and it will release fermented Aroonia leaves like rice cake.

In step (b) of the present invention, the step (b) is preferably carried out in a vacuum dryer at a temperature of 0.06 to 0.08 MPa and a temperature of 25 to 35 ° C for 10 to 14 And more preferably the cooled Aronia leaves in step (a) may be placed in a vacuum dryer and dried under reduced pressure at 0.07 MPa and 30 ° C for 12 hours. This is a step of removing 30 to 40% of moisture from the cooled Aronia leaves. This is a process of drying moisture of the mulberry leaf surface by stirring steamed steamed Aronia leaves while stirring. The evaporation rate of water on the surface of the Aronia leaf and the water diffusion rate inside the tea leaf must be balanced to prevent the color change.

In the method of manufacturing an Aronia leaf tea according to the present invention, the step (c) is preferably performed by subjecting the decompressed and dried Aronia leaf of the step (b) to ultra-high pressure treatment at 70 to 90 MPa and 25 to 35 ° C for 4 to 6 minutes And more preferably at 80 MPa and at 30 DEG C for 5 minutes. In order to prevent damage to the quality and flavor due to heat when sterilization of the Aronia leaves by heat, the present invention is characterized in sterilizing the Aronia leaves by ultra-high pressure treatment. At high pressure, microorganisms are inactivated while maintaining the original quality of Aoria leaf. Under the above conditions, the ultra-high pressure treatment can be sterilized more effectively without harming the unique flavor of Aronia leaf, and can be manufactured with Aronia leaf tea having excellent taste.

In the method for producing an Aronia leaf tea according to the present invention, in step (d), preferably, the ultra-high pressure treated Aronia leaf of step (c) may be visually inspected for 6 to 10 minutes, Preferably for 8 minutes. It is a process to make the moisture content of the Aronia leaf uniform and at the same time to break down the tea leaf tissue appropriately to improve the tea-containing ingredients and shape. When the time of attention is less than 6 minutes, there is a problem that the effect of destroying the tea leaf tissue is insufficient and the contained ingredients are not well-suited. When the time exceeds 10 minutes, the Aroonia leaves are excessively shattered, resulting in a lot of debris.

In step (e) of the method of manufacturing an Aronia leaf tea according to the present invention, the step (d) may preferably dry the vivorrhonia leaves in a heavy oil oven at 35 to 45 ° C for 25 to 35 minutes, Preferably at 40 < 0 > C for 30 minutes. Water is removed 30 to 40% from the Aronia leaves that have undergone the above noted steps (heavy oil step). This is a process of balancing the diffusion of moisture and internal moisture on the surface of Aronia leaf and drying it with hot air.

In step (f) of the present invention, the dried Aronia leaves of step (e) may be roasted at 110 to 120 ° C for 20 to 30 minutes, more preferably, It can be roasted at 110 ~ 120 ℃ for 25 minutes. The Aronia leaves are roasted at 110-120 ° C for 20-30 minutes (browning step) so that the fragrant aroma and flavor of the dried Aronia leaves can be obtained. If the temperature is lower than 110 ° C, the flavor and aroma of the Aronia leaves do not come out properly. If the temperature exceeds 120 ° C, Aronia leaves are burned. In addition, roasting is less than 20 minutes, the fragrance does not come well, and roasting more than 30 minutes, there is a problem with Aronia leaves.

The method for producing an Aronia leaf tea according to the present invention, more specifically,

(a) heat treating the Aronia leaves at 100 to 120 ° C for 5 to 10 minutes and then cooling;

(b) cooling the cooled Aronia leaves in step (a) at 0.06 to 0.08 MPa and at 25 to 35 ° C for 10 to 14 hours under reduced pressure;

(c) treating the decompressed dried Aronia leaf of step (b) at 70 to 90 MPa and 25 to 35 ° C for 4 to 6 minutes at an ultra-high pressure;

(d) rubbing leaves of the ultra-high pressure treated Aronia leaves in step (c) for 6 to 10 minutes using a preservative;

(e) drying the bovinia leaves of step (d) in a heavy oil oven at 35 to 45 ° C for 25 to 35 minutes; And

(f) roasting the dried Aronia leaves of step (e) at 110 to 120 ° C for 20 to 30 minutes,

More specifically,

(a) heat-treating the Aronia leaves at 110 ° C for 7 minutes and then cooling;

(b) cooling the dried Aronia leaves in step (a) under reduced pressure at 0.07 MPa and 30 ° C for 12 hours;

(c) subjecting the decompressed dried Aronia leaf of step (b) to ultra-high pressure treatment at 80 MPa and 30 캜 for 5 minutes;

(d) rubbing leaves of the ultra-high pressure treated Aronia leaves in the step (c) for 8 minutes using an observing machine;

(e) drying the bovinia leaves of step (d) in a heavy oil oven at 40 DEG C for 30 minutes; And

(f) roasting the dried Aronia leaves of step (e) at 110-120 ° C for 25 minutes.

The present invention also provides an Aronia leaf tea produced by the above method.

Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

Manufacturing example  One: Aronia  Leaf tea

(1) A soft young leaf of good quality was collected from Aronia tree, and then it was cut using a cutting machine. The cut leaves were heat-treated at 110 ° C for 7 minutes with steam and then cooled to room temperature (20 to 25 ° C).

(2) The cooled Aronia leaves in the step (1) were put in a vacuum dryer, and dried under reduced pressure at 0.07 MPa and 30 DEG C for 12 hours.

(3) The decompression dried Aronia leaves of step (2) were subjected to ultrahigh pressure treatment at 25 DEG C and 80 MPa pressure for 5 minutes.

(4) The ultra-high pressure treated Aronia leaf of step (3) was rubbed for 8 minutes in a vigilance machine to destroy the tissue and curl the leaf.

(5) The Aronia leaves treated in the above step (4) were dried in a heavy oil oven at 40 DEG C for 30 minutes.

(6) The dried Aronia leaves of step (5) were roasted at 110 to 120 ° C for 25 minutes to prepare an Aronia leaf tea.

Comparative Example  One: Aronia  Leaf tea

(1) A soft young leaf of good quality was collected from Aronia tree, and then it was cut using a cutting machine. The cut leaves were heat-treated at 110 ° C for 7 minutes with steam and then cooled to room temperature (20 to 25 ° C).

(2) The cooled Aronia leaves of step (1) were dried at 40 ° C for 12 hours.

(3) The dried Aronia leaves of step (2) were rubbed for 8 minutes in a vigilance machine to break the tissue and curl the leaves.

(4) The Aronia leaves treated in the above step (3) were dried in a heavy oil oven at 40 DEG C for 30 minutes.

(5) The dried Aronia leaves of step (4) were fried at 110 to 120 ° C for 25 minutes to prepare an Aronia leaf tea.

Comparative Example  2: Aronia  Leaf tea

(1) A soft young leaf of good quality was collected from Aronia tree, and then it was cut using a cutting machine. The cut leaves were heat-treated at 110 ° C for 7 minutes with steam and then cooled to room temperature (20 to 25 ° C).

(2) The cooled Aronia leaves in the step (1) were subjected to ultrahigh pressure treatment at 25 DEG C and a pressure of 80 MPa for 5 minutes.

(3) The ultra-high pressure treated Aronia leaves in step (2) were put in a vacuum dryer and dried under reduced pressure at 0.07 MPa and 30 ° C for 12 hours.

(4) The decompressed dried Aronia leaf of step (3) was rubbed for 8 minutes in an oven to destroy the tissue and curl the leaves.

(5) The Aronia leaves treated in the above step (4) were dried in a heavy oil oven at 40 DEG C for 30 minutes.

(6) The dried Aronia leaves of step (5) were roasted at 110 to 120 ° C for 25 minutes to prepare an Aronia leaf tea.

Comparative Example  3: Aronia  Leaf tea

(1) A soft young leaf of good quality was collected from Aronia tree, and then it was cut using a cutting machine. The cut leaves were heat-treated at 95 ° C for 15 minutes with steam and then cooled to room temperature (20 to 25 ° C).

(2) The cooled Aronia leaves in the step (1) were put in a vacuum dryer, and dried under reduced pressure at 0.07 MPa and 30 DEG C for 12 hours.

(3) The decompression dried Aronia leaves of step (2) were subjected to ultrahigh pressure treatment at 25 DEG C and 80 MPa pressure for 5 minutes.

(4) The ultra-high pressure treated Aronia leaf of step (3) was rubbed for 8 minutes in a vigilance machine to destroy the tissue and curl the leaf.

(5) The Aronia leaves treated in the above step (4) were dried in a heavy oil oven at 55 ° C for 15 minutes.

(6) The dried Aronia leaves of the above step (5) were fried for 15 minutes at 130 to 150 ° C to prepare an Aronia leaf tea.

Comparative Example  4: Aronia  Leaf tea

(1) High quality soft young leaves were picked from Aronia tree and washed and then cut using a cutting machine. The cut leaves were heat-treated at 110 ° C for 7 minutes with steam and then cooled to room temperature (20 to 25 ° C).

(2) The cooled Aronia leaves in step (1) were placed in a vacuum dryer and dried under reduced pressure at 0.07 MPa and 30 ° C for 6 hours.

(3) The decompression dried Aronia leaves of the step (2) were subjected to ultrahigh pressure treatment at a pressure of 100 MPa at 25 캜 for 2 minutes.

(4) The ultra-high pressure treated Aronia leaf of step (3) was rubbed for 8 minutes in a vigilance machine to destroy the tissue and curl the leaf.

(5) The Aronia leaves treated in the above step (4) were dried in a heavy oil oven at 40 DEG C for 30 minutes.

(6) The dried Aronia leaves of step (5) were roasted at 110 to 120 ° C for 25 minutes to prepare an Aronia leaf tea.

Example  One: Aronia  Leaf tea  gun  Phenol compound content measurement

The total phenolic compound content was analyzed according to the Folin-Denis method. Add 1 mL of distilled water to 1 mL of the sample solution, add 1 mL of Folin &Ciocalteau's Phenol reagent, and add shaking bath at 27 ° C. ). After 5 minutes, 1 mL of NaCO ₃ saturated solution was added, and the mixture was allowed to stand at room temperature for 1 hour, and the absorbance was measured with a spectrophotometer (UV-1650PC, SHIMADZU) at 640 nm. The contents of phenol compounds were determined by using calibration curves using concentrations of catechin, chlorogenic acid and tannic acid.

Total Phenolic Compound Content in Aronia leaf tea (ppm) sample Total Phenol Content (ppm) Catechin Chlorogenic acid Tannic acid Production Example 1 271.2 ± 2.7 362.8 ± 3.5 286.5 ± 2.8 Comparative Example 1 189.6 ± 1.3 293.8 ± 1.9 201.6 ± 1.3 Comparative Example 2 225.9 ± 2.3 308.3 ± 2.9 237.9 ± 4.2 Comparative Example 3 222.5 ± 3.4 305.2 ± 3.6 235.4 ± 2.1 Comparative Example 4 245.3 ± 3.3 345.2 ± 2.3 252.4 ± 2.9

The total phenolic compound content of Aronia leaf tea is shown in Table 1. As can be seen in Table 1, the total phenol content of Preparation Example 1 was the highest at 362.8 ppm for chlorogenic acid, followed by 345.2 ppm for Comparative Example 4. Therefore, in the production of Aronia leaf tea, the Aronia leaf tea produced by the process of steam-depressurization drying-ultrahigh-pressure treatment-care-drying-roasting step showed high total phenolic compound content, and the tendency was similar for catechin and tannic acid .

Example  2: Aronia  Leaf tea  gun  Flavonoid content

Total flavone content was determined by adding distilled water to the leaf tea to prepare a sample diluted to 1/10 concentration. Take 1.0 mL of the sample solution in a test tube, add 10 mL of diethylen glycol, and mix well. Again, 0.1 mL of 1N NaOH was mixed well and reacted in a water bath at 37 ° C for 1 hour, and the absorbance was measured at 420 nm. For the blank test, 50% methanol solution was treated in place of the sample solution, and the standard curve was prepared using Nalinjin (Sigma Co., USA), and the total flavonoid content was determined from this.

Total flavonoid content of Aronia leaf tea sample Total flavonoid content (ppm) Production Example 1 58.9 ± 2.0 Comparative Example 1 49.4 ± 0.4 Comparative Example 2 52.3 ± 1.4 Comparative Example 3 53.1 ± 0.9 Comparative Example 4 55.0 ± 1.8

The total flavonoid content of the Aronia leaf tea is shown in Table 2 above. As can be seen in Table 2, the total flavonoid content of Preparation Example 1 was the highest at 58.9 ppm, and the lowest total flavonoid content of Comparative Example 1 was.

Example  3: Aronia Leaf tea DPPH Radical Scatters

Antioxidant activity was measured by hydrogen electron donating ability. Samples of various concentrations were diluted with a methanol (or DMSO) solvent, and 900 μl of DPPH solution (100 μM) and 100 μl of each sample were mixed and stirred. This mixture was reacted in a dark place for 30 minutes and absorbance was measured at 517 nm. The hydrogen electron donating ability was evaluated by repeating each experiment three times and then calculating the degree of decrease in absorbance of the control by the following equation.

An = (A ₀ -A) / A ₀ 100

An: Antioxidant activity against DPPH radical scavenging activity (%)

A ₀ : Absorbance of DPPH solution without added sample

A: The absorbance of DPPH in the reaction solution and the absorbance of the sample

DPPH radical scavenging activity (%) of Aronia leaf tea sample
(ppm) DPPH radical scavenging ability (%) 78.1 156.3 312.5 625.0 IC ₅₀ Production Example 1 19.3 ± 0.4 45.6 ± 0.5 73.4 ± 0.9 90.2 ± 0.2 313.1 Comparative Example 1 15.8 ± 0.4 30.1 ± 0.3 58.0 + 1.7 78.0 ± 0.8 405.2 Comparative Example 2 16.3 ± 0.2 34.8 ± 0.8 60.7 ± 0.3 81.7 ± 1.2 387.4 Comparative Example 3 17.2 ± 0.2 35.2 ± 0.9 61.4 ± 1.2 83.2 ± 0.6 370.5 Comparative Example 4 18.4 ± 0.5 40.5 ± 1.0 63.5 ± 0.8 85.4 ± 0.7 356.2

DPPH radical scavenging activity of Aronia leaf tea is shown in Table 3 above. The DPPH radical scavenging activity of Production Example 1 was highest at 90.2% at 625 ppm of Aronia leaf tea, followed by 85.4% of activity of Comparative Example 4. On the other hand, Comparative Example 1 showed the lowest activity as 78.0%. Therefore, it has been shown that the DPPH radical scavenging activity of Aronia leaf tea, which has been produced through the application of heat - decompression drying - ultra high pressure treatment - care - drying - frying step, is highly antioxidant in the production of Aronia leaf tea.

Example  4: Aronia  Nitrite of leaf tea Scatters  exam

As an alternative method for determining the antioxidant activity, nitrite scavenging activity was measured by adding 40 μl of a sample diluted 1/10 to 20 μl of 1 mM NaNO ₂ and 0.1 μl of 0.1N HCl (pH 1.2) or 0.2M citrate buffer citrate buffer, pH 4.2) or 140 μl of 0.2 M citrate buffer (pH 6.0) to adjust the volume to 200 μl. The reaction solution was reacted in a constant temperature water bath at 37 ° C for 1 hour and then 1000 μl of 2% acetic acid and 1% of a Griess reagent (1% sulfanilic acid and 1% naphthylamine prepared with 30% acetic acid) ), 80 μl of the mixture was added, mixed well and incubated at room temperature for 15 minutes. The absorbance at 520 nm was measured to determine the nitrite scavenging ability as follows.

N (%) = [1- (A-C) / B] 100

N: nitrite scavenging ability

A: After adding 1 mM NaNO ₂ to the sample for 1 hour, absorbance

B: 1 mM NaNO ₂ Absorbance

C: Control absorbance

Nitrite scavenging ability of Aronia leaf tea (%) sample Nitrite scavenging ability (%) Production Example 1 82.4 ± 0.8 Comparative Example 1 64.7 ± 0.5 Comparative Example 2 70.9 ± 0.9 Comparative Example 3 71.2 ± 0.6 Comparative Example 4 75.6 ± 1.0

The nitrite scavenging activity of Aronia leaf tea is shown in Table 4 above. As can be seen in Table 4, the nitrite scavenging activity of Preparation Example 1 was the highest at 2,000 ppm, and the activity of the nitrite scavenging activity of Comparative Example 4 was 75.6%. On the other hand, Comparative Example 1 showed a relatively low activity of 64.7%. As a result, the nitrite scavenging ability analysis showed that the antioxidant activity of Aroonia leaf tea was superior to that of Aroonia leaf tea, which was prepared through heat treatment - decompression drying - ultrahigh pressure treatment - care - drying - frying step.

Example  5: Aronia Leaf tea  Sensory test

The sensory test was conducted on 50 adult males and females. The leaf tea of Preparation Example 1 and Comparative Example were tasted for 3 minutes in water at 80 ° C, and the color, flavor, taste, 2 points: bad, 3 points: normal, 4 points: good, 5 points: very good.

Sensory evaluation of Aronia leaf tea sample color incense flavor Comprehensive preference map Production Example 1 4.3 ± 0.2 4.5 ± 0.2 4.6 ± 0.2 4.6 ± 0.1 Comparative Example 1 3.9 ± 0.1 4.0 ± 0.1 3.9 ± 0.1 3.9 ± 0.1 Comparative Example 2 4.0 ± 0.3 4.1 ± 0.1 4.0 ± 0.2 4.0 ± 0.3 Comparative Example 3 4.2 ± 0.2 4.2 ± 0.1 4.1 ± 0.1 4.1 ± 0.2 Comparative Example 4 4.2 ± 0.1 4.3 ± 0.1 4.3 ± 0.1 4.2 ± 0.1

As shown in Table 5, in the Aronia leaf tea of Preparation Example 1 and Comparative Example according to the present invention, the Aronia leaf tea of Preparation Example 1 showed higher scores in all items than the Aronia leaf tea of Comparative Examples, It was found that the Aria leaf tea prepared according to the manufacturing step and the manufacturing conditions of the present invention was significantly improved in not only functionality but also palatability.

While the present invention has been described in connection with certain exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims.

Claims (4)

(a) a step of heat treating and cooling the Aronia leaves;
(b) placing the cooled Aronia leaves in step (a) in a reduced pressure dryer and drying under reduced pressure;
(c) ultra-high pressure treatment of the decompressed dried Aronia leaf of step (b);
(d) rubbing the leaf with the ultra-high pressure treated Aronia leaf in step (c);
(e) drying the vivorrhonia leaves of step (d) with a heavy oil; And
(f) roasting the dried Aronia leaves of step (e). The method according to claim 1,
(a) a step of heat treating and cooling the Aronia leaves;
(b) cooling the cooled Aronia leaves in step (a) at 0.06 to 0.08 MPa and at 25 to 35 ° C for 10 to 14 hours under reduced pressure;
(c) treating the decompressed dried Aronia leaf of step (b) at 70 to 90 MPa and 25 to 35 ° C for 4 to 6 minutes at an ultra-high pressure;
(d) rubbing the leaf with the ultra-high pressure treated Aronia leaf in step (c);
(e) drying the vivorrhonia leaves of step (d) with a heavy oil; And
(f) roasting the dried Aronia leaves of step (e). 3. The method of claim 2,
(a) heat treating the Aronia leaves at 100 to 120 ° C for 5 to 10 minutes and then cooling;
(b) cooling the cooled Aronia leaves in step (a) at 0.06 to 0.08 MPa and at 25 to 35 ° C for 10 to 14 hours under reduced pressure;
(c) treating the decompressed dried Aronia leaf of step (b) at 70 to 90 MPa and 25 to 35 ° C for 4 to 6 minutes at an ultra-high pressure;
(d) rubbing leaves of the ultra-high pressure treated Aronia leaves in step (c) for 6 to 10 minutes using a preservative;
(e) drying the bovinia leaves of step (d) in a heavy oil oven at 35 to 45 ° C for 25 to 35 minutes; And
(f) roasting the dried Aronia leaves of step (e) at 110 to 120 ° C for 20 to 30 minutes. 5. An Aria leaf tea produced by the method of any one of claims 1 to 3.

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