KR20210030694A - Manufacturing method of aging-fermentated leaf tea using Panax ginseng sprout and the same manufactured therefrom - Google Patents

Abstract

The present invention relates to fermented and aged leaf tea using sprouted ginseng and to a manufacturing method thereof and, more specifically, to fermented and aged leaf tea using sprouted ginseng, which allows active ingredients of the sprouted ginseng to be sufficiently utilized through a fermentation and aging process, and to a manufacturing method thereof. In addition, the present invention provides high-quality leaf tea with increased content and quality improvement of ingredients such as ginsenoside and crude saponin by aging and fermenting sprouted ginseng leaves.

Description

{Manufacturing method of aging-fermentated leaf tea using Panax ginseng sprout and the same manufactured therefrom}

The present invention relates to a fermented and ripened leaf tea using sprout ginseng and a method for manufacturing the same, and more particularly, to a fermented and matured leaf tea using sprout ginseng to sufficiently utilize the active ingredients of sprout ginseng through fermentation and aging process, and a method for producing the same. It is about.

In general, sprout ginseng is a ginseng grown for a period of 1 to 2 years, and has a characteristic that it contains 7 to 8 times more saponin of leaves and stems than the root, and also hydroponic cultivation, year-round production and cultivation Due to the shortening of the period, there is an advantage in that the price is lower than that of conventional root ginseng, so it is easy to use as a raw material for processed ginseng products.

However, the cultivation period of ginseng takes more than 4 years on average, and the cultivation period takes a long time because it must be cultivated for 6 years to obtain the best ginseng. Therefore, the price is high, and due to the unique aroma and bitter taste, there is a disadvantage that the preference is low for young people or foreigners, and there is a problem that it is not suitable for use as a raw material for processed ginseng products other than herbal medicines.

In the case of manufacturing leaf tea using the conventional sprout ginseng, the sprout ginseng leaves are separately collected, washed, and then dried in an oven -> stir-fry -> pulverization. However, sprout ginseng is simply dried, fried, and pulverized. There was a problem that taste, aroma, and active ingredients were not sufficiently produced. Accordingly, there was a need for a sprout fermented leaf tea that was sufficiently rich in the effective ingredients of sprout ginseng.

Registered Patent 10-1766736 Method for manufacturing sprout ginseng leaf tea and sprout ginseng leaf tea manufactured therefrom

An object of the present invention to solve the above problems is to solve the above-described problems, by adding fermentation and aging process to sprout ginseng and processing it at a specific temperature, so that the taste and aroma are softened and the ginseng possessed by sprout ginseng It is to provide a fermented and aged leaf tea using sprout ginseng with improved intrinsic active ingredients such as senoside, and a method of manufacturing the same.

The method for producing fermented and aged leaf tea using sprout ginseng of the present invention for achieving the above object comprises: 1 step of collecting and washing sprout ginseng leaves; A second step of drying the washed sprout ginseng leaves as natural products in the first step; A third step of keeping in mind the sprout ginseng dried in the second step; The fourth step of aging the sprout ginseng treated in the above step 3 for 24 hours in a fermentation maturation period of 40 to 60°C; A fifth step of drying the sprout ginseng aged in the fourth step in a dryer at 100° C. for 25 to 35 minutes; It characterized in that it comprises a; 6 step of roasting the sprout ginseng dried in step 5 for about 1 to 3 minutes at 100 ~ 150 ℃; And the seventh step of crushing the sprout ginseng roasted in step 6; characterized in that it comprises a.

Preferably, the fourth step is characterized in that the fourth step of aging the sprout ginseng treated in the third step for 24 hours in a fermentation maturation period at 60°C.

In addition, the present invention provides a fermented and aged leaf tea using sprout ginseng prepared by the above manufacturing method.

The present invention provides a high-quality leaf tea with increased content and quality improvement of ingredients such as ginsenoside and joponin by ripening and fermenting sprout ginseng leaves.

According to the present invention, the ginsenoid component is significantly increased from 34.11mg/100g before aging to 91.21mg/100g after aging at 60℃ for 24 hours of fermentation, and the content of active ingredients in sprout ginseng such as Joseonin is also increased. As a result, it is possible to provide a higher-quality sprout ginseng fermented and aged leaf tea.

Figure 1 shows a method of manufacturing a sprout ginseng fermented aged leaf tea of the present invention.

In the present invention, the method of manufacturing sprout ginseng fermented and matured leaf tea and sprout ginseng fermented and matured leaf tea produced by it will be described with reference to Examples as follows. It will be appreciated that the present invention is not limited to the following examples, and various modifications can be made by those skilled in the art to which the present invention pertains.

Hereinafter, with reference to a preferred embodiment according to the present invention will be described in detail.

In the method for producing fermented and aged leaf tea using sprout ginseng of the present invention, first, after the first step of collecting and washing sprout ginseng leaves, the washed sprout ginseng leaves are dried as a natural product.

The sprout ginseng leaves of the first step are collected by separating the sprout ginseng leaves grown for about 30 to 60 days from the roots as seedlings for 1 to 2 years, and the leaves washed through the first step go to the drying process of the second step. The work can be dried with natural wind or artificially by removing moisture.

Next, as the step of minding the sprout ginseng dried in the second step, the minding treatment (rubbing) is an action to scratch the sprout ginseng leaves, including the aromatic oil contained in the tea leaves by destroying the cell structure in the tea leaves. This is an important step in bringing flavor and appearance to the process of making enough ingredients to be cut out.

Next, as the step of aging the sprout ginseng treated in the above step 3 for 24 hours in a fermentation aging period at 40 to 60°C, the fermenting and aging process in step 4 is the most essential step to increase the ingredients of sprout ginseng. , When the sprout ginseng leaves are aged for 24 hours at a temperature of 40 ~ 60℃, the content of major components such as ginsenoside and irradiated ponin, which are the main components of sprout ginseng, is increased, and more preferably, the content of the major components is the most at 60℃. Increased.

Drying the sprout ginseng aged in step 4 at 100°C for 25 to 35 minutes in a dryer, wherein the drying step is to dry the aged sprout ginseng, and drying the sprout ginseng to 10% or less in a dryer at 100°C. It is a step to do.

As a step of roasting the sprout ginseng dried in step 5 at 100 to 150°C for about 1 to 3 minutes, the dried sprout ginseng is roasted within 100°C to 150°C for 1 to 3 minutes to coat the sprout ginseng with heat. This is the step to prevent the taste and aroma from escaping through the work.

Finally, step 7 is a step of crushing the sprout ginseng roasted in step 6, wherein the roasted leaves can be pulverized and packaged to be packaged in a tea bag to commercialize.

In addition, the present invention provides a fermented and aged leaf tea using sprout ginseng prepared by the above manufacturing method. The sprout ginseng leaf tea according to the present invention is in the form of a tea bag, so that the ingredients of the tea leaves can be easily eluted when the tea is brewed.

Hereinafter, an embodiment of the present invention will be described in detail. Table 1 shows the change in the soluble solid content, the content of the joponin and the total phenolic compounds of the sprout ginseng leaf tea prepared by the present invention.

Ripening temperature
Aging temperature
(℃) Ripening time
Aging time
(days) Soluble solids
Soluble solids
(°Brix) Irradiation phonin
Crude saponin
(%) Total phenolic compound content
Total phenolic compounds
(mg GAE/100g) 40℃ 0.5 0.98±0.01 1.10±0.04 118.5±0.5 One 1.15±0.01 2.72±0.11 143.3±0.4 60℃ 0.5 0.93±0.01 1.91±0.14 123.5±0.1 One 2.07±0.01 4.04±0.03 177.7±0.1

As shown in Table 1, it can be seen that all values of aging at 60°C are higher than aging at 40°C, and the sum of solids, saponins, and phenol compounds is higher when aging 1 (day_24 hours) than the time of 0.5 (day_12 hours).

Table 2 below shows the change in the ginsenoside content according to the aging time for each aging temperature.

Ripening temperature (℃) Ripening time (days) Re Rg1 Rf Rb1 Rg2 Rh1 Rb2 Rd Rg3 Rh2 Total Before ripening (C) 18.62±2.25 6.38±0.58 1.08±0.08 1.92±0.42 1.76±0.21 0.79±0.44 0.64±0.22 0.58±0.21 0.93±0.08 1.41±0.25 34.11±4.75 40 0.5 19.67±0.95 7.88±0.00 1.23±0.08 3.36±0.35 1.73±0.11 1.05±0.93 0.99±0.23 0.82±0.12 1.01±0.65 0.54±0.07 38.28±3.50 One 26.34±0.26 11.74±1.26 1.69±0.05 5.09±0.87 2.97±0.20 2.27±0.14 1.58±0.17 1.48±0.19 1.08±0.74 1.54±0.10 55.76±3.98 60 0.5 20.23±2.71 8.87±0.87 1.76±0.38 4.24±0.29 2.18±0.40 2.22±0.82 1.83±0.54 1.40±0.47 1.23±0.53 0.55±0.16 44.50±7.18 One 41.93±0.83 17.18±2.86 3.11±0.65 9.68±0.80 4.83±0.97 5.20±0.45 3.18±0.37 2.95±0.86 2.15±0.61 0.99±0.28 91.21±8.68

As shown in Table 2, the total amount of ginsenosides in sprout ginseng without maturation was 34.11mg/100g, but the total amount after aging at 40℃ 1 (day_24 hours) was 55.76mg/100g, at 60℃ 1 (day_24 hours) after aging It can be seen that the content increases to 91.21mg/100g.

The present invention is a process of aging at 60° C. 1 day (24 hours) to increase the component content of sprout ginseng, thereby producing high-quality sprout ginseng fermented and aged leaf tea.

<Comparative Example>

An experimental example comparing the total ginsenoside content (%) when drying sprout ginseng leaf tea in a micro oven without fermentation and aging process by simply washing -> drying -> roasting -> grinding according to the prior art is as follows. .

[Comparison Experiment Results]

The experimental result of the comparative example is for the sprout ginseng leaf tea of Registration Patent No. 10-1766736. According to this, the total ginsenoside content in Examples 2 and 6 is 1.57% to 2.18%, whereas the present invention is as described above. As shown, the total amount of ginsenoside after aging at 40℃ 1 (day_24 hours) is 55.76mg/100g, and the total amount after aging at 60℃ 1 (day_24 hours) is 91.21mg/100g, which is converted into %, about 5.58% As a value corresponding to about 9.12%, it can be seen that the total ginsenoside content is significantly improved compared to the comparative example.

The embodiments presented above are exemplary, and those of ordinary skill in the art will be able to make various modifications and modifications to the disclosed embodiments without departing from the technical spirit of the present invention. The scope of the present invention is not limited by these modifications and modifications.

Claims (4)

Step 1 of collecting and washing sprout ginseng leaves;
A second step of drying the washed sprout ginseng leaves in the first step;
The third step of keeping in mind the sprout ginseng dried in the second step;
Fourth step of aging the sprout ginseng treated in the above step 3 for 24 hours in a fermentation maturation period at 40 to 60°C;
A fifth step of drying the sprout ginseng aged in the fourth step in a dryer at 100° C. for 25 to 35 minutes;
Step 6 of roasting the sprout ginseng dried in step 5 at 100 to 150° C. for about 1 to 3 minutes; And
7 step of crushing the sprout ginseng roasted in step 6;
A method for producing fermented and aged leaf tea using sprout ginseng, comprising a. The method of claim 1,
The sprout ginseng leaf of the first step is a method for producing fermented and aged leaf tea using sprout ginseng, characterized in that the sprout ginseng leaves grown for about 30 to 60 days are collected by separating them from the roots as seedlings of 1-2 years. The method of claim 1,
The fourth step is a method for producing fermented and aged leaf tea using sprout ginseng, characterized in that the fourth step of aging the sprout ginseng treated in the third step in a fermentation aging period at 60°C for 24 hours. Fermented and aged leaf tea using sprout ginseng prepared by the manufacturing method of any one of claims 1 to 3.

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