KR20200066483A - Novel fermented tea and process for preparing the same - Google Patents

Abstract

The present invention relates to a novel fermented tea which is prepared by fermenting and steaming vegetable raw materials, and which can be brewed several times, and a method of preparing the same. By using the method of preparing the novel fermented tea of the present invention, a fermented tea capable of maintaining a certain level of preference even after several numbers of brewing can be prepared, so the preparation method can be widely used in the development of various drinking teas.

Description

Novel fermented tea and process for preparing the same}

The present invention relates to a novel fermented tea and a method for manufacturing the same, and more particularly, the present invention relates to a novel fermented tea prepared by fermenting a vegetable raw material and then increasing the amount, and a method for manufacturing the same.

Modern people often suffer from adult diseases such as obesity, high blood pressure, diabetes, and many treatments, but medications often have side effects. On the other hand, diet with food has fewer side effects and is effective for disease improvement.

Pork Potato (Hellanthus tuberosus) is a dicotyledonous perennial plant in the Asteraceae family. It is called as a native to North Africa and is edible and grows naturally on sloping mountains or banks. The main ingredient is inulin composed of fructose, which cannot be digested by humans, thus lowering blood sugar, improving diabetes and obesity, reducing fat, and improving constipation and rheumatoid arthritis. Therefore, there is a high demand for consumption in the private sector. Because it has many effects as described above, pork potato has been developed as processed foods such as bread, cookies, muffins, jelly, rice cakes, pickles, noodles, drinks, and Chinese medicine.

Burdock (Arctium lappa) is a two-year-old plant of the Asteraceae family, native to Europe and Asia, and grows to a height of 1.5 m, and its roots extend 70m underground and are edible. The root has the most fiber and contains inulin, lignan, terpene, and sterol. Antioxidants include phenolic substances such as caffeic acid, clogenic acid, and tannin. These ingredients work to lower diabetes, blood pressure and cancer. Bread is a processed food using burdock.

Pork and burdock are the best teas for everyday consumption. Tea is a palatable food. It is a good product when it is brewed in hot water, and taste, aroma, preservation, and active ingredients increase and the contained active ingredients come out for a long time. For example, as a method of manufacturing a drinking tea using a pig potato, Korean Registered Patent 10-1331238, Korean Registered Patent 10-1180853, Korean Registered Patent 10-0959626, Korean Registered Patent 10-1508929, Korean Registered Patent 10- 1196193, Korean Patent Registration No. 10-1234304, and a method of manufacturing a drinking tea using burdock is Korean Registered Patent 10-1557716, Korean Registered Patent 10-1509236, Korean Registered Patent 10-1626978, Korean Registered Patent 10 -1674723, Korean Patent Registration No. 10-1575609.

Most of these pork and tea are dried and roasted or powdered, and they are often thrown away and thrown away because they do not pour well into hot water. So, it discards a lot of active ingredients.

Under these backgrounds, the present inventors tried to develop a drinking tea that can be eaten several times using pork or burdock. As a result of earnest research efforts, fermented tea prepared by fermenting swine potato or burdock and then steamed increased the number of times. It was confirmed that the present invention was completed.

The main object of the present invention is to provide a method for producing a novel fermented tea comprising fermenting a pig potato or burdock and then increasing it.

Another object of the present invention is to provide a novel fermented tea prepared by the above method and eaten several times.

One embodiment of the present invention for achieving the above object provides a method for producing a new fermented tea comprising fermenting a vegetable raw material and then increasing the amount.

The manufacturing method of the novel fermented tea (a) inoculating Hwanggukgyun to the raw material, and fermenting for 24 to 72 hours at 10 to 30 ℃ under aerobic conditions, to obtain a fermented raw material; (b) increasing the fermented raw material at 90 to 110° C. for 30 to 90 minutes; And (c) naturally drying the raw material increased in step (b) for 6 to 18 hours, followed by drying in a dryer at 50 to 80°C for 6 to 18 hours.

In the method for producing a novel fermented tea provided in the present invention, the raw material of step (a) may be pork or burdock, for example, dried pork or burdock, as another example, It can be washed, dried and shredded pork or burdock.

In addition, the raw material of step (a) may be processed primarily through a steaming and drying step before inoculating Hwanggukgyun, but the steaming is not particularly limited thereto, but for example, 30 to 90 at 90 to 110°C. It can be carried out for minutes, as another example at 95 to 105°C for 45 to 75 minutes, and as another example at 100°C for 60 minutes. The drying is also not particularly limited, but may be performed by a natural drying method or a drying method using a dryer for 6 to 18 hours as an example.

In the method for producing a new fermented tea provided in the present invention, the yellow yeast strain of step (a) is not particularly limited, but as an example, may be Aspergillus awamori strain, and inoculation of the yellow yeast strain It is also not particularly limited, but as an example, 0.001 to 0.1% (w/w) of Hwangkuk bacteria may be added to the raw material, and as another example, Hwangkuk bacteria of 0.005 to 0.05% (w/w) of the weight of the raw materials. Can be added to the raw material, and as another example, 0.01% (w/w) of Hwanggukgyun of the raw material may be added to the raw material. In addition, the method for fermentation after inoculation of the Hwanggukgyun is not particularly limited, but as an example, it may be performed for 24 to 72 hours at 10 to 30°C under aerobic conditions, and as another example, 15 to 25°C under aerobic conditions. It can be carried out for 36 to 60 hours, as another example can be carried out for 48 hours at 20 ℃ under aerobic conditions.

In the method for manufacturing a new fermented tea provided in the present invention, the step (b) may be performed under the same conditions as those in step (a).

In the method for producing a new fermented tea provided in the present invention, the drying of step (c) is not particularly limited, but as an example, after naturally drying for 6 to 18 hours, in a dryer of 50 to 80° C. 6 It may be performed by drying for 18 hours, and as another example, after naturally drying for 9 to 15 hours, it may be performed by drying for 9 to 15 hours in a dryer at 60 to 70°C, another example As it can be naturally dried for 12 hours, it can be performed by drying in a dryer at 65° C. for 12 hours.

In addition, steps (b) and (c) may be performed once, or may be performed by repeating 2 to 9 times. As an example, steps (b) and (c) are performed by repeating 9 times. can do.

In the method for producing a new fermented tea provided in the present invention, after performing the step (c), may further include a step of swelling, the method of performing the swelling is not particularly limited, As an example, the dried raw material may be placed in an inflator, and may be performed for 1 to 10 minutes under conditions of 90 to 110°C and 20 to 40 atmospheres, and as another example, the dried raw material may be placed in the inflator, 95 to 105°C and 25 to It can be carried out for 3 to 7 minutes under the conditions of 35 atm. As another example, the dried raw material may be placed in an inflator, and for 5 minutes at 100°C and 20 to 40 atm.

Another embodiment of the present invention for achieving the above object provides a novel fermented tea prepared by the above method.

The fermented tea produced by the method for manufacturing a novel fermented tea provided by the present invention exhibits superior characteristics compared to the fermented tea produced by a conventional method.

According to an embodiment of the present invention, the fermented tea produced by the method for producing a novel fermented tea provided in the present invention has a higher level of DPPH radical scavenging activity (Tables 1 and 9) than the fermented tea produced by a conventional method. , ABTS radical scavenging activity (Tables 2 and 10), SOD-like activity (Tables 3 and 11), and thus exhibiting excellent antioxidant activity, relative to the total flavonoids (Tables 4 and 12) and polyphenols (Tables 5 and 13) It contains high levels and shows high levels of α-glucosidase inhibitory activity (Tables 6 and 14), confirming that it has excellent functionality for diabetic patients.

In addition, it was confirmed that the fermented tea produced by the method for manufacturing a new fermented tea provided in the present invention shows a certain level of preference even after several concerns, compared to the fermented tea produced by the conventional method (Tables 7 and 15), After fermenting the fermented tea 1 to 12 times, as a result of measuring its absorbance, it was confirmed that it is more suitable for drinking with repetition (Tables 8 and 16).

By using the method of manufacturing a novel fermented tea of the present invention, fermented tea capable of maintaining a certain level of preference can be produced even if eaten several times, so it can be widely used in the development of various drinking teas.

1A is a photograph showing fermented pork potatoes.
Figure 1b is a photograph showing a 9-pore 9-packed pig potato.
Figure 1c is a photograph showing swollen potato that has been swollen and completely dried.
2A is a photograph showing a fermented burdock processed product.
Figure 2b is a photograph showing the result of 9 cases 9 burdock burdock in a circular shape.
Figure 2c is a photograph showing the result of 9 cases 9 burdock shells.
Figure 2d is a photograph showing the result of 9 cases 9 burdock.

Hereinafter, the present invention will be described in more detail through examples. However, these examples are for illustrative purposes only, and the scope of the present invention is not limited to these examples.

Example 1 Preparation of Pork Potato Tea

After washing the raw pork potatoes, they were cut and the dried pork potatoes were dried at 60° C. for 12 hours. Subsequently, the dried pork potatoes were put in a steaming period, and then increased at 100°C for 1 hour, and then naturally dried for 12 hours.

Then, the increased swine potato and Hwanggukgyun (Aspergillus awamori) were mixed at a ratio of 10,000:1 (w/w) and fermented at 20°C for 48 hours (FIG. 1A).

For the fermented pork potato, it was put in a steaming period, increased for 1 hour, then naturally dried for 12 hours, placed in a dryer, and dried at 60 to 70°C for 12 hours, repeated 9 times (9 cases 9 bags) , Figure 1b).

Finally, the 9-packed 9-potato pork potato was placed in an inflator and inflated for 5 minutes under a heating condition of 30 atm to prepare a porcine tea containing air bubbles and dried (FIG. 1C).

Figure 1a is a picture showing the fermented pork potato, Figure 1b is a picture showing a 9-year-old 9-packed pork potato, Figure 1c is a picture showing a swollen and completely dried pork potato.

As shown in FIG. 1A, the fermented pork potato showed a white color, but changed to black through a process of 9 diarrhea 9 bags, and the viscosity increased to include residual moisture even after drying. However, it was confirmed that through the swelling process, the residual moisture was rapidly scattered and evaporated, and air bubbles were formed in the pig potato tissue due to the rapid scattering of the residual moisture, indicating an expanded form as a whole.

Comparative Example 1: Preparation of known pork potato tea

Pork potato tea was prepared according to a known method (Mogawell. Healing tea prototype production and efficacy test using local specialties near Gounsa. 2013.12. Jogyejong 16 parish Gounsa)

Approximately, after washing for 10 minutes at 100° C. for washed raw pork potatoes, the process of drying is performed 3 times (3 vapors 3 packets), and Bacillus subtillis is added for 48 hours at 37° C. After fermentation, it was dried to prepare pork potato tea.

Example 2: Comparison of characteristics of pig potato tea

Example 2-1: Preparation of Sample

Each pork potato tea prepared in Example 1 and Comparative Example 1 was ground, and hot water was extracted at 100° C. for 2 hours and 30 minutes using an electric water heater. After the hot water extraction was completed, the liquid component was obtained by filtration, the obtained liquid component was put in a rotary vacuum evaporator, concentrated to 65 Brix at 65° C., and the powder obtained by lyophilization was prepared as a sample.

Example 2-2: DPPH radical scavenging activity

Each sample prepared in Example 2-1 was dissolved in 70% ethanol at a concentration of 0.01 g/ml, and their DPPH radical scavenging activity was measured according to a known method (Blois MS. Antioxidant determinations by the use of a stable free radical.Nature. 29. 1199-1200, 1958).

Approximately, 1 mM DPPH (2,2-diphenyl-1-picrylhydrazyl) was added to the sample to react in dark conditions for 10 minutes, after the reaction was completed, the absorbance was measured at 517 nm, and the absorbance was used. DPPH radical scavenging activity was calculated (Table 1). At this time. As an indicator, ascorbic acid (1 mg/ml) was used.

DPPH radical scavenging activity of pig potato tea sample DPPH radical scavenging activity Ascorbic acid
Example 1
Comparative Example 1 49.2%
54.4%
22.5%

As shown in Table 1 above, it was confirmed that the pig potato difference of Example 1 showed better DPPH radical scavenging activity than the indicator material, but the pig potato difference of Comparative Example 1 showed a significantly lower level of DPPH radical scavenging activity than the indicator material. .

Example 2-3: ABTS radical scavenging activity

Each sample prepared in Example 2-1 was dissolved in distilled water, and ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)) was used according to a known method using a bleaching method, and their ABTS. Radical scavenging activity was measured (Van den Berg R, Haenen GR, Van den Berg H, Bast A. Applicability of an improved Trolox equivalent antioxidant capacity (TEAC) assay for evaluation of antioxidant capacity measurements of mixtures.Food Chem. 66. 511 -517, 1999) (Table 2). At this time. As an indicator, ascorbic acid (1 mg/ml) and Trolox (Sigma, USA; 1 mM) were used.

ABTS radical scavenging activity of pig potato tea sample ABTS radical scavenging activity Ascorbic acid
Trolox
Example 1
Comparative Example 1 47.60%
98.00%
98.00%
61.90%

As shown in Table 2, the pig potato difference of Example 1 showed better ABTS radical scavenging activity than the two indicator substances, but the pig potato difference of Comparative Example 1 was higher than that of ascorbic acid, one of the indicator substances, but was significantly higher than that of Trolox. It was confirmed that it exhibits a low level of ABTS radical scavenging activity.

Example 2-4: SOD-like activity

Each sample prepared in Example 2-1 was dissolved in Tris buffer (pH 8.5) at a concentration of 0.01 g/ml, and their SOD-like activity was measured according to a known method (Markulnd, S. and Marklund, G. , Involvement of superoxide anion radical in the oxidation of pyrogallol and a convenient assay for superoxide dismutase.Eur. J. Biochem., 47. 469-474, 1974) (Table 3).

SOD-like activity of pig potato tea sample SOD-like activity Example 1
Comparative Example 1 50.3%
19.3%

As shown in Table 3, it was confirmed that the pig potato difference of Example 1 showed a significantly higher level of SOD-like activity than the pig potato difference of Comparative Example 1.

Example 2-5: Total flavonoid content

Each sample prepared in Example 2-1 was dissolved in distilled water at a concentration of 0.01 g/ml, and according to a known method, the total flavonoid content contained therein was measured (Chae SK, Kang GS, Ma SJ, Bang KW, Oh MW, Oh SH.Standard Food Analysis.Jigu-moonhwa Sa, Seoul. 2002; 381-382). At this time, tannic acid (1 mg/mL) was used as an indicator (Table 4).

Total Flavonoid Content in Pork Potato Tea sample Total flavonoid content Tannic acid
Example 1
Comparative Example 1 1.7 fold
5.2 fold
2.4 fold

As shown in Table 4, the total amount of flavonoids contained in the pig potato tea of Example 1 and the pig potato tea of Comparative Example 1 showed a higher level than the tannic acid as an indicator, and was included in the pig potato tea of Example 1 It was confirmed that the total flavonoid content was significantly higher than that included in the pig potato tea of Comparative Example 1.

Example 2-6: Polyphenol content

Each sample prepared in Example 2-1 was dissolved in distilled water at a concentration of 0.01 g/ml, and according to a known method, the polyphenol content contained therein was measured (Lee, SO, Lee, HJ, Yu, MH, Im, HG and Lee, I, S. Total polyphenol contents and antioxidant acivities of methanol extracts from vegetables produced in Ullung island.Korean J. Food Sci.Technol. 37. 233-240, 2005). At this time, tannic acid (1 mg/mL) was used as an indicator (Table 5).

Content of polyphenols contained in pork potato tea sample Polyphenol content Tannic acid
Example 1
Comparative Example 1 14.0 fold
69.4 fold
25.1 fold

As shown in Table 5, the content of polyphenols contained in the pig potato tea of Example 1 and the pig potato tea of Comparative Example 1 was higher than that of the tannic acid, an indicator, and included in the pig potato tea of Example 1 It was confirmed that the polyphenol content was significantly higher than that contained in the pig potato tea of Comparative Example 1.

Example 2-7: α-glucosidase (α-Glucosidase) inhibitory activity

In general, it is known that complications such as neurological disorders, kidney disorders, and retinopathy in diabetic patients can be improved by inhibiting the activity of α-glucosidase. This is because when the activity of the α-glucosidase is suppressed, the ingested starch is not degraded into glucose, which may lower blood sugar levels.

Each sample prepared in Example 2-1 was dissolved in a potassium phosphate buffer solution (pH 7.0) at a concentration of 0.01 g/ml, and according to a known method, their α-glucosidase inhibitory activity was measured (Kim KY, Nam KA, Kurihara H, Kim SM, Potent α-glucosidase inhibitors purified from the red alga.Grateloupia elliptica.Phytochem, 69. 2820-2825, 2008).

Approximately, α-glucosidase was added to the sample solution and reacted at 37° C. for 10 minutes, and then 3 mM ρ-NPG (ρ-nitrophenyl α-D-glucopyranoside, Sigma, USA) was added and again at 37° C. 10 After reacting for a minute, after the reaction was completed, absorbance was measured at 405 nm (Table 6). At this time, acarbose (acamgose; 1 mg / ㎖) was used as an indicator.

Α-glucosidase Inhibitory Activity of Pork Potato Tea sample α-glucosidase inhibitory activity Acarbose
Example 1
Comparative Example 1 64.9%
15.8%
8.9%

As shown in Table 6, the α-glucosidase inhibitory activity of the pig potato tea of Example 1 and the pig potato tea of Comparative Example 1 showed a lower level than the indicator acarbose, but the pig of Example 1 It was confirmed that the α-glucosidase inhibitory activity of potato tea showed a higher level than that of the pig potato tea of Comparative Example 1.

Example 2-8: Sensory evaluation

To each pork potato tea prepared in Example 1 and Comparative Example 1, 1 liter of heated water was added and extracted for 5 minutes, followed by filtration to obtain each primary extracted tea. After adding 1 liter of heated water to the solids filtered from the primary extraction tea and extracting for 5 minutes, filtering to obtain each secondary extraction tea, and repeating the same method, the third extraction tea, the fourth extraction tea and the fifth tea Each extract tea was obtained.

On the other hand, after providing each of the first and fifth extracts obtained above to 30 male and female college students aged 20 to 25 years, the color, aroma, taste, and overall preference were tested for 5-point preference (1 point: very bad) , 2 points: bad, 3 points: normal, 4 points: good, 5 points: very good), and the results were synthesized (Table 7).

Sensory test results of pig potato tea sample Example 1 Comparative Example 1 1st extraction tea 5th extraction tea 1st extraction tea 5th extraction tea color
incense
flavor
General Symbol 4.5±0.75
4.3±0.96
4.8±0.68
4.5±0.56 3.8±1.10
3.5±0.78
3.3±0.51
3.5±0.94 4.2±0.51
4.0±0.33
4.0±0.71
4.1±1.02 2.1±0.83
1.7±0.92
1.5±0.64
1.8±0.92

As shown in Table 7, the preference of the primary extraction tea overall was higher than that of the 5th extraction tea, and the preference of the pig potato tea of Example 1 was higher than that of the comparative example 1 The level was confirmed.

In particular, in the case of the pig potato tea of Example 1, the overall preference of the fifth extraction tea compared to the overall preference of the primary extraction tea was about 77.8%, but in the case of the pig potato tea of Comparative Example 1, the synthesis of the primary extraction tea It was confirmed that the overall preference degree of the 5th extraction tea was about 43.9% compared to the preference.

From the above results, it was found that when the pig potato difference of Comparative Example 1 was repeatedly extracted, the preference was rapidly decreased, whereas the pig potato difference of Example 1 was maintained at a certain level even after repeated extraction.

Example 2-9: Repeated extraction yield

500 g of heated water was added to 10 g of each pork potato tea prepared in Example 1 and Comparative Example 1, extracted for 5 minutes, and then filtered to obtain each primary extraction tea. 500 ml of heated water was added to the solids filtered from the primary extraction tea, extracted for 5 minutes, and then filtered to obtain each secondary extraction tea, and the same method was repeated to obtain the third to 12th extraction teas, respectively. . The absorbance at 420 nm was measured using a spectrophotometer for each of the primary to twelfth extractions obtained above (Table 8).

Comparison of repeated extraction yield of pig potato tea sample Absorbance Example 1 Comparative Example 1 1st extraction tea
Secondary extraction tea
3rd extraction tea
4th extraction tea
5th extraction tea
6th extraction tea
7th extraction tea
8th extraction tea
9th extraction tea
10th extraction tea
11th extraction tea
12th extraction tea 0.2537 (100%)
0.2037 (80%)
0.1457 (57%)
0.1150 (45%)
0.0993 (39%)
0.0970 (38%)
0.0833 (33%)
0.0793 (31%)
0.0727 (29%)
0.0717 (28%)
0.0693 (27%)
0.0630 (25%) 0.2507 (100%)
0.1713 (68%)
0.1177 (47%)
0.0877 (35%)
0.0723 (29%)
0.0713 (28%)
0.0640 (26%)
0.0540 (22%)
0.0530 (21%)
0.0463 (18%)
0.0473 (19%)
0.0447 (18%)

As shown in Table 8, it was confirmed that as the overall number of extractions increased, the absorbance of the extraction tea decreased.

In particular, in the pig potato tea of Example 1, the absorbance of the 12th extractive tea maintains about 25% of the tea once extracted, whereas in the pig potato tea of Comparative Example 1, the absorbance of the 7th tea extract is about the 1st tea extract. Maintaining 26%, it was confirmed that the absorbance of the 12th extraction tea was only about 18% of the 1st extraction tea.

From the above results, it was found that the pig potato difference of Example 1 was more suitable for drinking over and over compared to the pig potato difference of Comparative Example 1.

Example 3: Preparation of burdock tea

After washing the burdock stem, it was cut into circles, separated from the skin, or processed into the form of Wooyoungchae.

Each burdock product was dried at 60° C. for 12 hours. Subsequently, the dried burdock stems were put in a steamer for 1 hour, and then naturally dried for 12 hours.

Then, the increased burdock processing product and Hwanggukgyun (Aspergillus awamori) were mixed at a ratio of 10,000:1 (w/w) and fermented at 20°C for 48 hours (FIG. 2A).

Each fermented burdock processed object was put into a steamer, increased for 1 hour, then naturally dried for 12 hours, placed in a dryer, and dried at 60-70° C. for 12 hours, repeated 9 times (9 symptoms) 9 bags, FIGS. 2B-2D).

Figure 2a is a photograph showing the fermented burdock processed product, Figure 2b is a photograph showing the result of 9 cases 9 burdock shredded in a circular shape, Figure 2c is a photograph showing the result of 9 cases 9 burdock shells, Figure 2d is This is a picture showing the result of 9 cases of 9 burdock roots.

As shown in Figure 2a, it was confirmed that the burdock stem, which had been fermented, turned white, but changed to black after 9 processes of 9 bags. Particularly, some of the results of 9 9 cases of burdock cut into a circular shape remained uneven, but in the case of burdock shells and burdock leaves, it was found that even 9 cases of 9 cases of 9 burdocks yielded uniform results.

Comparative Example 2: Preparation of known burdock tea

Burdock tea was prepared according to a known method (Mogwell. Producing and proving efficacy of healing tea using local specialties near Gounsa. 2013.12. Jogyejong 16 parish Gounsa)

Approximately, the washed burdock stems were increased for 10 minutes at 100° C., followed by drying (3 distillation 3 bags) three times, and adding Bacillus subtillis to ferment at 37° C. for 48 hours. Then, it was dried to prepare burdock tea.

Example 4: Comparison of characteristics of burdock tea

Example 4-1: Preparation of Sample

Each burdock tea prepared in Example 3 and Comparative Example 2 was crushed, and hot water was extracted at 100° C. for 2 hours and 30 minutes using an electric water heater. After the hot water extraction was completed, the liquid component was obtained by filtration, the obtained liquid component was put in a rotary vacuum evaporator, concentrated to 65 Brix at 65° C., and the powder obtained by lyophilization was prepared as a sample.

Example 4-2: DPPH radical scavenging activity

Their DPPH radical scavenging activity was measured in the same manner as in Example 2-2, except that each sample prepared in Example 4-1 was used (Table 9).

DPPH radical scavenging activity of burdock tea sample DPPH radical scavenging activity Ascorbic acid
Example 3
Comparative Example 2 49.20%
69.40%
22.50%

As shown in Table 9, it was confirmed that the burdock tea of Example 3 exhibited superior DPPH radical scavenging activity than the indicator, but the burdock tea of Comparative Example 2 exhibited significantly lower levels of DPPH radical scavenging activity than the indicator.

Example 4-3: ABTS radical scavenging activity

Their ABTS radical scavenging activity was measured in the same manner as in Example 2-3, except that each sample prepared in Example 4-1 was used (Table 10).

ABTS radical scavenging activity of burdock tea sample ABTS radical scavenging activity Ascorbic acid
Trolox
Example 3
Comparative Example 2 47.60%
94.40%
94.40%
51.20%

As shown in Table 10, the burdock tea of Example 3 exhibited superior or equivalent ABTS radical scavenging activity than the two indicators, but the burdock tea of Comparative Example 2 was higher than ascorbic acid, one of the indicators, than Trolox. It was confirmed that it exhibits a significantly low level of ABTS radical scavenging activity.

Example 4-4: SOD-like activity

Their SOD-like activity was measured in the same manner as in Example 2-4, except that each sample prepared in Example 4-1 was used (Table 11).

SOD-like activity of burdock tea sample SOD-like activity Example 3
Comparative Example 2 51.5%
11.2%

As shown in Table 11, it was confirmed that the burdock tea of Example 3 exhibited a significantly higher level of SOD-like activity than the burdock tea of Comparative Example 2.

Example 4-5: Total flavonoid content

Except for using each sample prepared in Example 4-1, the total flavonoid content contained therein was measured in the same manner as in Example 2-5 (Table 12).

Total flavonoid content in burdock tea sample Total flavonoid content Tannic acid
Example 3
Comparative Example 2 1.7 fold
5.6 fold
2.9 fold

As shown in Table 12, the total flavonoid content contained in the burdock tea of Example 3 and the burdock tea of Comparative Example 2 showed a higher level than the tannic acid as an indicator, and the total flavonoid contained in the burdock tea of Example 3 It was confirmed that the content showed a significantly higher level than that contained in the burdock tea of Comparative Example 2.

Example 4-6: Polyphenol content

Except for using each sample prepared in Example 4-1, the polyphenol content contained therein was measured in the same manner as in Example 2-6 (Table 13).

Content of polyphenols in burdock tea sample Polyphenol content Tannic acid
Example 3
Comparative Example 2 14.0 fold
44.5 fold
33.0 fold

As shown in Table 13, the content of polyphenols contained in the burdock tea of Example 3 and the burdock tea of Comparative Example 2 was higher than that of the tannic acid as an indicator, and the polyphenols contained in the burdock tea of Example 3 It was confirmed that the content showed a significantly higher level than that contained in the burdock tea of Comparative Example 2.

Example 4-7: α-glucosidase (α-Glucosidase) inhibitory activity

Their α-glucosidase inhibitory activity was measured in the same manner as in Example 2-7, except that each sample prepared in Example 4-1 was used (Table 14).

Α-glucosidase inhibitory activity of burdock tea sample α-glucosidase inhibitory activity Acarbose
Example 3
Comparative Example 2 64.97%
38.62%
5.23%

As shown in Table 14, the α-glucosidase inhibitory activity of the burdock tea of Example 3 and the burdock tea of Comparative Example 2 showed a lower level than that of the acarbose, an indicator, but of the burdock tea of Example 3 It was confirmed that the α-glucosidase inhibitory activity was higher than that of the burdock tea of Comparative Example 2.

Example 4-8: Sensory evaluation

Except for using each burdock tea prepared in Example 3 and Comparative Example 2, the preferences of the primary and fifth extraction teas were evaluated in the same manner as in Example 2-8 (Table 15). .

Sensory test results of burdock tea sample Example 3 Comparative Example 2 1st extraction tea 5th extraction tea 1st extraction tea 5th extraction tea color
incense
flavor
General Symbol 4.7±1.63
4.4±1.43
4.5±1.24
4.5±1.36 3.2±0.44
3.5±0.66
3.3±1.30
3.3±1.48 3.9±1.50
2.7±0.49
2.9±1.18
3.2±1.51 0.5±2.13
0.9±2.17
0.6±1.75
0.7±1.81

As shown in Table 15, overall, the preference degree of the primary extraction tea was higher than that of the fifth extraction tea, and the preference degree of the burdock tea of Example 3 was higher than that of the burdock tea of Comparative Example 2. Was confirmed.

In particular, in the case of burdock tea of Example 3, the overall preference degree of the fifth extraction vehicle was about 73% compared to the overall preference of the primary extraction vehicle, but in the case of the burdock tea of Comparative Example 2, the overall preference degree of the primary extraction vehicle was compared. It was confirmed that the overall preference degree of the fifth extraction tea was about 22%.

From the above results, it can be seen that when the burdock tea of Comparative Example 2 is repeatedly extracted, the palatability is drastically reduced, while the burdock tea of Example 3 is repeatedly extracted to maintain a certain level of palatability.

Example 4-9: Repeated extraction yield

The repeated extraction yield was evaluated in the same manner as in Example 2-9, except that each burdock tea prepared in Example 3 and Comparative Example 2 was used (Table 16).

Comparison of repeat extraction yield of burdock tea sample Absorbance Example 3 Comparative Example 2 1st extraction tea
Secondary extraction tea
3rd extraction tea
4th extraction tea
5th extraction tea
6th extraction tea
7th extraction tea
8th extraction tea
9th extraction tea
10th extraction tea
11th extraction tea
12th extraction tea 0.4123 (100%)
0.2497 (61%)
0.1963 (48%)
0.1623 (39%)
0.1757 (43%)
0.1730 (42%)
0.1467 (36%)
0.1367 (33%)
0.1173 (28%)
0.1153 (28%)
0.1093 (27%)
0.1050 (25%) 0.7217 (100%)
0.3717 (52%)
0.2283 (32%)
0.1607 (22%)
0.1247 (17%)
0.1140 (16%)
0.0920 (13%)
0.0803 (11%)
0.0680 (9%)
0.0620 (9%)
0.0623 (9%)
0.0563 (8%)

As shown in Table 16, it was confirmed that as the overall number of extractions increased, the absorbance of the extraction tea decreased.

In particular, in the burdock tea of Example 3, the absorbance of the 12th extractive tea maintains about 25% of the once extracted tea, whereas in the burdock tea of Comparative Example 2, the absorbance of the fourth extracted tea is about 22% of the extracted tea It was confirmed that the absorbance of the 12th extraction tea was only about 8% of the 1st extraction tea.

From the above results, it was found that the burdock tea of Example 3 was more suitable for drinking over and over than the burdock tea of Comparative Example 2.

Claims (5)

(a) inoculating Hwanggukgyun into the raw material, and fermenting it for 24 to 72 hours at 10 to 30°C under aerobic conditions to obtain a fermented raw material;
(b) increasing the fermented raw material at 90 to 110° C. for 30 to 90 minutes; And
(c) After the natural drying of the raw material increased in step (b) for 6 to 18 hours, and drying for 6 to 18 hours in a dryer at 50 to 80° C., a method of manufacturing fermented tea.
According to claim 1,
The raw material of step (a) is a pig potato or burdock.
According to claim 1,
The steps (b) and (c) are 2 to 9 repetitions.
According to claim 1,
After performing the step (c), the dried raw material is placed in an inflator, and further comprising the step of inflating for 1 to 10 minutes under conditions of 90 to 110°C and 20 to 40 atmospheres.
Fermented tea produced by the method of any one of claims 1 to 4.

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