KR20230087088A - GABA black tea with increased GABA content and GABA-black tea beverage using the same - Google Patents
GABA black tea with increased GABA content and GABA-black tea beverage using the same Download PDFInfo
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- KR20230087088A KR20230087088A KR1020210175704A KR20210175704A KR20230087088A KR 20230087088 A KR20230087088 A KR 20230087088A KR 1020210175704 A KR1020210175704 A KR 1020210175704A KR 20210175704 A KR20210175704 A KR 20210175704A KR 20230087088 A KR20230087088 A KR 20230087088A
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- gaba
- black tea
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/18—Extraction of water soluble tea constituents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
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Abstract
본 발명은 가바 성분이 향상된 가바홍차 및 이를 이용한 가바홍차 음료에 관한 것으로서, 보다 상세하게는 질소가스를 넣은 질소가스치환법으로 혐기 및 호기를 반복하여 가바홍차를 제조함으로써 가바(GABA) 및 테아닌을 포함한 총 유리아미노산 함량이 증가하여, 항당뇨, 혈압 상승 억제, 항불안, 항스트레스, 뇌 기억력 개선, 학습능력 증진, 수면촉진, 성장호르몬 분비촉진 및 항비만과 같은 효과를 줄 수 있는 가바 성분이 향상된 가바홍차 및 이를 이용한 가바홍차 음료에 관한 것이다. The present invention relates to GABA black tea with improved GABA components and a GABA black tea beverage using the same, and more particularly, to produce GABA black tea by repeating anaerobic and aerobic aerobic cycles using a nitrogen gas replacement method containing nitrogen gas, thereby removing GABA and theanine. GABA ingredients that can have effects such as anti-diabetes, suppression of blood pressure increase, anti-anxiety, anti-stress, improvement of brain memory, improvement of learning ability, sleep promotion, growth hormone secretion and anti-obesity by increasing the total free amino acid content including It relates to improved GABA black tea and GABA black tea beverages using the same.
Description
본 발명은 가바(GABA) 함량이 증가된 가바홍차 및 이를 이용한 가바홍차 음료에 관한 것으로서, 더욱 상세하게는 질소가스를 넣은 질소가스치환법으로 혐기 및 호기를 반복하여 가바홍차를 제조함으로써 가바(GABA) 및 테아닌을 포함한 총 유리아미노산 함량이 증가되어, 항당뇨, 혈압 상승 억제, 항불안, 항스트레스, 뇌 기억력 개선, 학습능력 증진, 수면촉진, 성장호르몬 분비촉진 및 항비만과 같은 효과를 줄 수 있는 가바(GABA) 함량이 증가된 가바홍차 및 이를 이용한 가바홍차 음료에 관한 것이다. The present invention relates to GABA black tea with increased GABA content and a GABA black tea beverage using the same, and more particularly, to produce GABA black tea by repeating anaerobic and aerobic aeration by a nitrogen gas replacement method containing nitrogen gas. ) and total free amino acids, including theanine, are increased, which can provide effects such as anti-diabetes, inhibition of blood pressure rise, anti-anxiety, anti-stress, improvement of brain memory, enhancement of learning ability, promotion of sleep, promotion of growth hormone secretion and anti-obesity. It relates to GABA black tea with increased GABA content and GABA black tea beverages using the same.
현대인은 만성적인 운동 부족과 과도한 스트레스, 식습관의 서구화로 인해 성인병이 급증하고 있으며, 젊은 층에까지 성인병 증상이 나타나고 있다. 특히 평균 수명의 연장으로 인한 노령인구의 증가로 고혈압 등의 만성질환이 심각한 사회문제로 대두되고 있다. 세계보건기구(WHO, World Health Organization), 국제고혈압학회(ISH, International Society of Hypertension)에서는 이와 같은 성인병에 대한 대책을 일상적인 식생활을 통하여 서서히 치료하거나 예방할 것을 권장하고 있다. 이에 따라 소비자들의 다양한 맛과 향을 지닌 다류 및 기능성이 부여된 음료에 대한 관심과 수요가 증가하고 있다. Adult diseases are rapidly increasing in modern people due to chronic lack of exercise, excessive stress, and westernization of eating habits, and symptoms of adult diseases are appearing even in the young generation. In particular, due to the increase in the elderly population due to the extension of life expectancy, chronic diseases such as hypertension are emerging as serious social problems. The World Health Organization (WHO) and the International Society of Hypertension (ISH) recommend gradually treating or preventing such adult diseases through daily diet. Accordingly, consumers' interest in and demand for teas with various tastes and flavors and beverages endowed with functionalities are increasing.
차는 커피, 코코아와 함께 세계 3대 기호 음료로, 물 다음으로 가장 많이 마시는 음료이다. 차가 세계 3대 기호 음료로 널리 음용되고 있는 것은 차가 지닌 다양한 기능성 때문이다. 식품의 기능성은 1차 영양성, 2차 기호성, 3차 생체조절 기능성으로 분류하고 있으나, 차는 1차 기호성, 2차 생체조절 기능성, 3차 영양성으로 분류하고 있다. 이는 차의 색(色) ·향(香) ·미(味) 그리고 면역력 증진과 질병의 예방 및 치료에 일정한 도움을 주는 카테킨, 테아닌 및 가바 등의 기능성 성분 때문이다.Tea is one of the world's three favorite beverages, along with coffee and cocoa, and is the most consumed beverage after water. Tea is widely consumed as one of the world's top three favorite beverages because of its various functions. The functionality of food is classified into primary nutrition, secondary palatability, and tertiary bioregulatory functionality, but tea is classified into primary palatability, secondary bioregulatory functionality, and tertiary nutrition. This is due to functional components such as catechin, theanine, and GABA that help improve the color, aroma, and taste of tea, as well as improve immunity and prevent and treat diseases.
2021년 개정된 식품의약품안전처(KFDA, Korea Food & Drug Administration)의 ‘건강기능식품의 기준 규격’에 나타난 차의 생체조절기능 성분을 보면, 고시형 건강기능식품에 항산화, 체지방 감소, 혈중 콜레스테롤 개선 효과가 있는 녹차 추출물과 스트레스로 인한 긴장 완화에 대한 효과가 있는 테아닌이 기재되어 있다.Looking at the bioregulatory function components of tea shown in the 'Standard Specifications for Health Functional Foods' of the Korea Food & Drug Administration (KFDA) revised in 2021, antioxidant, body fat reduction, blood cholesterol in notified health functional foods A green tea extract having an improvement effect and theanine having an effect on relieving tension caused by stress are described.
또한, 가바(GABA, γ-Aminobutyric acid)는 혈압조절기능과 뇌 기억력 개선에 대한 효능을 인정받아 식품의약품안전처의 개별인정형 건강기능식품으로 등록되어 있는데, 노령화 사회로의 진입에 따라 심신기능 저하와 질병을 예방할 수 있는 기능성 물질로 주목받고 있다. In addition, GABA (γ-Aminobutyric acid) has been recognized for its efficacy in regulating blood pressure and improving brain memory and has been registered as an individually recognized health functional food by the Ministry of Food and Drug Safety. It is attracting attention as a functional substance that can prevent deterioration and disease.
가바는 뇌 혈류를 증가시켜 산소 공급량을 증가시킴으로써 뇌세포 대사기능을 촉진하여 자율신경 실조증과 중풍, 치매 예방, 불면 해소 등에 효과가 있다. 혈압강하작용으로 순환기질환 개선 효과가 우수하고 간 기능 개선과 알코올 대사 촉진기능이 있어 숙취 제거 효과도 있는 것으로 알려져 있으며, 성인, 노인에 있어서 문제가 되는 우울증 등의 갱년기 장애 및 치매 등의 신경계 질환에 대한 예방 및 치료 효과가 있어 노인층을 위한 실버 푸드(silver food)에의 응용도 기대된다. 또한, 기억력 증진, 학습능력향상 등의 기능은 수험생들을 위한 기능성 식품으로, 스트레스에 대한 면역력 강화효능은 직장인들을 위한 기능성 식품으로 응용이 가능하다.GABA increases cerebral blood flow and oxygen supply, thereby promoting brain cell metabolic function, which is effective in preventing autonomic nervous system disorder, stroke, dementia, and relieving insomnia. It is known to be effective in improving circulatory diseases by lowering blood pressure, improving liver function and promoting alcohol metabolism, and is also known to have a hangover effect. It is expected to be applied to silver food for the elderly as it has preventive and therapeutic effects on cancer. In addition, functions such as memory enhancement and learning ability improvement can be applied as a functional food for examinees, and the immunity strengthening effect against stress can be applied as a functional food for office workers.
한편, 6대 차류 중의 하나인 홍차는 세계 차 생산량의 64%를 차지하고 있으며, 그 생산량의 83% 정도를 인도, 케냐, 스리랑카, 중국 등 아시아 및 아프리카의 개발도상국에서 생산하고 있다. 2018년 제23차 국제연합식량농업기구(UN FAO, United nations Food and Agriculture organization)의 'Intergovernmental Group(IGG) on Tea‘의 보고서에 의하면 세계 홍차의 생산량은 매년 2.2%씩 증가하여 2027년에는 440만 톤에 달할 것으로 예상하고 있어, 세계 차 시장의 생산과 소비는 홍차가 주도하고 있는 것이 현실이다. Meanwhile, black tea, one of the six major types of tea, accounts for 64% of world tea production, and about 83% of the production is produced in developing countries in Asia and Africa, such as India, Kenya, Sri Lanka, and China. According to the report of the 'Intergovernmental Group (IGG) on Tea' of the 23rd United Nations Food and Agriculture Organization (UN FAO) in 2018, the production of black tea in the world will increase by 2.2% annually, reaching 440 in 2027. It is expected to reach 10,000 tons, and the reality is that black tea is leading the production and consumption of the global tea market.
전체 차 소비량의 70%를 차지하는 주요 소비지는 유럽과 북아메리카 등 선진국에 분포되어 있으며, 젊은 세대들을 중심으로 블렌딩(Blending)을 포함한 다양한 외국산 가향 홍차들이 호응을 얻으며 우리나라 홍차 시장도 변화하고 있다.The main consumption areas, which account for 70% of total tea consumption, are distributed in developed countries such as Europe and North America, and various foreign flavored black teas, including blending, are gaining favor among the younger generation, and the Korean black tea market is also changing.
우리나라에서는 지리산 화개지역에서 전통발효차인 잭살차와 홍차가 생산되었으며, 1941년 최초로 보성에 대규모 차밭이 조성되었다. 1960년대 정부의 외래품 특별단속 정책으로 국내산 홍차 수요가 증가하였고, 정부 차원의 다원 조성과 함께 국산 홍차 수요개발에 대한 연구가 이루어지기도 하였다. 국내 재래종 찻잎으로 가공한 홍차는 생산량이나 품질면에서 세계 유명 홍차류에 비하면 부족한 면이 있어 지금까지 우리나라의 홍차 산업은 자생여력을 갖추지 못한 채 수입에 의존하는 소비행태가 유지되어왔다. 그러나 최근에는 재래종 차나무의 품질 우수성에 대한 연구와 함께 재래종 두 물 찻잎을 이용해 발효차를 가공하였을 때 홍차가 가장 우수한 평가를 받은 연구도 보고되었다. In Korea, Jaksal tea and black tea, which are traditional fermented teas, were produced in the Hwagae area of Jirisan Mountain, and in 1941, a large-scale tea plantation was established in Boseong for the first time. Demand for domestic black tea increased in the 1960s due to the government's special crackdown policy on foreign products, and research on the development of demand for domestic black tea was conducted along with the creation of tea gardens at the government level. Black tea processed with domestic tea leaves is inferior to world-famous black teas in terms of production volume and quality. So far, Korea's black tea industry has not been able to sustain itself and has maintained a consumption pattern dependent on imports. Recently, however, a study on the quality excellence of native tea trees and a study in which black tea received the highest evaluation when fermented tea was processed using two water tea leaves of the native species have also been reported.
한편, 가바차에 대한 국내 선행연구 논문을 살펴보면, 김동희의 ‘가바차와 녹차의 주요성분 및 생리활성 비교’, 성경숙의 ‘가바차 추출물의 맛과 주요성분 변화’, 박용서 등의 ‘녹차에서 가바 증진 및 이를 이용한 기능성 제품 개발’, 이심우정의 ‘가바차 저장조건에 따른 맛 및 주요 성분 변화’, 김성일 등의 ‘GABA가 함유된 녹차가 뇌파 및 학습능력에 미치는 영향에 관한 통계적 분석 연구’ 등이 보고된 바가 있으며, 기능성 음료에 관한 선행연구를 살펴보면, 일본 태양화학사의 선테아닌(Suntheanine) 200 mg과 GABA 10 μg을 함유한 시험 음료로 정신적 이완 및 피로도 자각효과를 평가한 연구, 녹차에서 가바 증진 및 이를 이용한 기능성 제품 개발, 유기농 녹차잎을 이용한 녹차음료의 개발, 락토바실러스(Lactobacillus spp.)에 의해 생성된 GABA와 단기임산물 추출물을 포함하는 기능성 음료의 개발, γ-aminobutyric acid 생성 유산균을 이용한 발효수액 음료의 개발 등이 이루어졌으나 녹차 음료를 제외한 음료의 제품화가 이루어지지 않고 있으며, 차의 기능성 물질인 가바, 테아닌 등을 함유한 기능성 홍차에 대한 연구는 없는 실정이다. On the other hand, if you look at previous research papers on GABA tea in Korea, Kim Dong-hee's 'Comparison of major components and physiological activities of GABA tea and green tea', Kyung-Sook Kyung's 'Taste and changes in major components of GABA-CHA extract', and Park Yong-Seo's 'GABA in green tea' Promotion and development of functional products using it', Lee Shim Woo-jung's 'Changes in taste and major components according to storage conditions of Gavacha', Kim Seong-il et al.'s 'Statistical analysis study on the effect of green tea containing GABA on brain waves and learning ability', etc. This has been reported, and looking at previous studies on functional beverages, a study evaluating mental relaxation and fatigue awareness effects with a test drink containing 200 mg of Suntheanine and 10 μg of GABA by Suntheanine of Japan, and GABA in green tea Promotion and development of functional products using organic green tea leaves, development of green tea beverages using organic green tea leaves, development of functional beverages containing GABA produced by Lactobacillus spp. Although the development of fermented sap beverages has been made, commercialization of beverages other than green tea beverages has not been made, and there is no research on functional black tea containing GABA, theanine, etc., which are functional substances of tea.
본 발명의 목적은 상기와 같은 문제점을 개선하기 위하여 발명된 것으로, 질소가스를 넣은 질소가스치환법으로 혐기 및 호기를 반복하여 가바홍차를 제조함으로써 가바(GABA) 및 테아닌의 함량이 증가되어, 항당뇨, 혈압 상승 억제, 항불안, 항스트레스, 뇌 기억력 개선, 학습능력 증진, 수면촉진, 성장호르몬 분비촉진 및 항비만과 같은 효과를 줄 수 있는 가바(GABA) 함량이 증가된 가바홍차 및 이를 이용한 가바홍차 음료를 제공하는 것이다. The object of the present invention was invented to improve the above problems, and by producing GABA black tea by repeating anaerobic and aerobic aeration by nitrogen gas replacement method with nitrogen gas, the content of GABA and theanine is increased, GABA black tea with increased GABA content that can have effects such as suppression of diabetes, increase in blood pressure, anti-anxiety, anti-stress, improvement of brain memory, enhancement of learning ability, promotion of sleep, promotion of growth hormone secretion and anti-obesity, and GABA black tea using the same It is to serve GABA black tea drinks.
상기와 같은 목적을 달성하기 위하여, 본 발명은 In order to achieve the above object, the present invention
생엽을 채엽하는 단계(S1);Collecting raw leaves (S1);
상기 단계 S1의 생엽을 위조하는 단계(S2);counterfeiting the fresh leaves of step S1 (S2);
상기 단계 S2의 위조된 찻잎을 질소가스치환법으로 혐기처리한 후 호기처리하는 공정을 3 ~ 4번 반복하는 단계(S3);A step of anaerobically treating the counterfeit tea leaves of step S2 by a nitrogen gas exchange method and then repeating aerobic treatment 3 to 4 times (S3);
상기 단계 S3의 찻잎을 유념 및 발효하는 단계(S4);Minding and fermenting the tea leaves of step S3 (S4);
상기 단계 S4의 발효된 찻잎을 건조하는 단계(S5);를 포함하는,Including, a step (S5) of drying the fermented tea leaves of step S4;
가바(GABA) 함량이 증가된 가바홍차의 제다 방법을 제공한다. Provided is a method for preparing GABA black tea with increased GABA content.
상기 단계 S2의 위조는 30 내지 32℃의 온도, 55 내지 65%의 상대습도에서 12 내지 48시간 동안 이루어지는 것이 바람직하다.The forging of step S2 is preferably performed at a temperature of 30 to 32° C. and a relative humidity of 55 to 65% for 12 to 48 hours.
상기 단계 S3의 혐기는 2시간 내지 4시간 이루어지고, 호기는 30분 내지 2시간 동안 이루어지는 것이 바람직하다.The anaerobic in step S3 is preferably performed for 2 to 4 hours, and the aerobic is performed for 30 minutes to 2 hours.
상기 단계 S3에서 질소가스치환법은 혐기는 용기에서 산소를 제거한 후 질소가스를 넣고, 호기는 용기를 개봉하여 공기에 노출시키는 방식으로 수행한다.In the step S3, the nitrogen gas replacement method is performed by removing oxygen from the container for anaerobic breathing and then introducing nitrogen gas, and exhaling by opening the container and exposing it to air.
상기 단계 S4의 유념 및 발효는 실내온도 20 내지 25℃의 온도, 상대습도 85 내지 90%에서 2 내지 3시간 동안 수행하는 것이 바람직하다.It is preferable to carry out the mindfulness and fermentation of step S4 for 2 to 3 hours at a room temperature of 20 to 25 ° C. and a relative humidity of 85 to 90%.
상기 단계 S5의 건조는 Drying in step S5 is
110 내지 115℃의 온도에서 10 내지 15분 동안 1차 건조하는 단계(s1);Primary drying at a temperature of 110 to 115 ° C. for 10 to 15 minutes (s1);
1차 건조 후 20 내지 40분 동안 탄량하는 단계(s2);Carbonizing for 20 to 40 minutes after primary drying (s2);
탄량 후 85 내지 90℃의 온도에서 15 내지 30분 동안 2차 건조하는 단계(s3);를 포함한다.Secondary drying for 15 to 30 minutes at a temperature of 85 to 90 ° C. after carbonization (s3); includes.
또한, 본 발명은 상기 제다 방법으로 제조된 가바(GABA) 함량이 증가된 가바홍차를 제공한다.In addition, the present invention provides GABA black tea with increased GABA content prepared by the Jeddah method.
또한, 본 발명은 본 발명의 가바홍차를 이용하여 제조되는 가바홍차 음료를 제공한다.In addition, the present invention provides a GABA black tea beverage prepared using the GABA black tea of the present invention.
상기 가바홍차 음료는,The GABA black tea beverage,
저온에서 보관하여 제조하거나, 고온에서 달여 제조하는 것이 바람직하다.It is preferable to prepare by storing at a low temperature or decoction at a high temperature.
상기 저온에서 보관하여 제조하는 방법은The method for preparing by storing at a low temperature
가바홍차를 물에 넣은 후 After adding GABA tea to water
상온에서 1 내지 2시간 보관하고, Store at room temperature for 1 to 2 hours,
2 내지 5℃의 저온에서 6 내지 7시간 동안 보관한 후, After storage at a low temperature of 2 to 5 ° C. for 6 to 7 hours,
가바홍차를 제거하여 제조된다.It is prepared by removing GABA black tea.
상기 고온에서 달여 제조하는 방법은The method of preparing by decoction at the high temperature
물을 90 내지 100℃의 온도로 끓인 후, 온도를 70 내지 80℃로 낮추고,After boiling water at a temperature of 90 to 100 ° C, the temperature is lowered to 70 to 80 ° C,
가바홍차를 상기 물에 넣은 후, 압력 상태에서 온도를 70 내지 80℃로 유지하면서 30분 내지 2시간 동안 달인 후,After adding GABA black tea to the water, decoction for 30 minutes to 2 hours while maintaining the temperature at 70 to 80 ° C. under pressure,
가바홍차를 제거하여 제조된다.It is prepared by removing GABA black tea.
본 발명에 따른 가바(GABA) 함량이 증가된 가바홍차 및 이를 이용한 가바홍차 음료는 질소가스치환법으로 혐기 및 호기를 반복 수행함으로써 가바의 함량이 현저하게 증가하여, 혈당 강하 및 항당뇨 효과가 뛰어나며, 혈압 강하 효과가 뛰어나고, 뇌세포 대사를 촉진시킬 수 있으며, 육체적, 심리적 피로도를 완화시켜 스트레스가 현저히 감소되고, 자율신경계의 불균형을 개선시킬 수 있다.According to the present invention, the GABA black tea with increased GABA content and the GABA black tea beverage using the same significantly increase the content of GABA by repeating anaerobic and aerobic aerobic cycles using the nitrogen gas exchange method, and thus have excellent blood sugar lowering and antidiabetic effects. , It has an excellent blood pressure lowering effect, can promote brain cell metabolism, relieves physical and psychological fatigue, significantly reduces stress, and improves the imbalance of the autonomic nervous system.
또한, 성장 및 발육, 수면을 촉진시킬 수 있으며, 혈중 콜레스테롤, 중성지질을 감소시켜 항비만 효과가 있으며, 간 기능 활성과 알코올 대사 촉진 기능이 있어 숙취 제거 효과가 있다.In addition, it can promote growth and development and sleep, has an anti-obesity effect by reducing blood cholesterol and triglycerides, and has a hangover removal effect by activating liver function and promoting alcohol metabolism.
또한, 테아닌의 함량이 현저하게 증가되어, 혈압 강하 효과가 뛰어나고, 기억 및 학습능력의 향상, 집중력 강화와 같은 효과가 있으며, 항불안, 항스트레스와 같은 효과가 있다. In addition, the content of theanine is significantly increased, so the blood pressure lowering effect is excellent, there are effects such as improvement of memory and learning ability, and strengthening of concentration, and there are effects such as anti-anxiety and anti-stress.
도 1은 본 발명에 따른 가바 함량이 증가된 가바홍차의 제다 방법의 순서도이다.
도 2는 본 발명에 따른 가바 함량이 증가된 가바홍차의 제다 방법에서 위조, 혐기, 호기, 발효에 관한 사진이다.
도 3은 본 발명의 평가예 4에 따른 DPPH radical 저해 활성 측정 결과도이다.
도 4는 본 발명의 평가예 5에 따른 ABTs radical 저해 활성 측정 결과도이다.
도 5는 본 발명의 평가예 6에 따른 SOD(Superoxide Dismutase) 유사 활성능 결과도이다.
도 6은 본 발명의 평가예 7에 따른 α-Glucosidase 저해 활성 변화 결과도이다.
도 7는 본 발명의 평가예 8에 따른 ACE 저해 활성 변화 결과도이다.
도 8은 본 발명의 평가예 9에 따른 AChE 저해 활성 변화 결과도이다.
도 9는 본 발명의 평가예 10에 따른 전문가의 관능평가 결과도이다.
도 10은 본 발명의 평가예 10에 따른 비전문가의 관능평가 결과도이다.
도 11은 본 발명의 평가예 11에 따른 설문조사 결과도이다.1 is a flow chart of a method for preparing GABA black tea with increased GABA content according to the present invention.
2 is a photograph of counterfeiting, anaerobic, aerobic, and fermentation in the method of preparing GABA black tea with increased GABA content according to the present invention.
Figure 3 is a DPPH radical inhibitory activity measurement result according to Evaluation Example 4 of the present invention.
4 is a diagram showing the results of measuring ABTs radical inhibitory activity according to Evaluation Example 5 of the present invention.
5 is a result of SOD (Superoxide Dismutase) similar activity according to Evaluation Example 6 of the present invention.
Figure 6 is a result of α-Glucosidase inhibitory activity change according to Evaluation Example 7 of the present invention.
Figure 7 is a result of the change in ACE inhibitory activity according to Evaluation Example 8 of the present invention.
8 is a result of changes in AChE inhibitory activity according to Evaluation Example 9 of the present invention.
9 is a sensory evaluation result diagram by an expert according to Evaluation Example 10 of the present invention.
10 is a sensory evaluation result of a non-expert according to Evaluation Example 10 of the present invention.
11 is a survey result diagram according to Evaluation Example 11 of the present invention.
이하, 본 발명을 상세하게 설명한다. 본 발명을 설명함에 있어서 관련된 공지 구성 또는 기능에 대한 상세한 설명은 생략할 수 있다.Hereinafter, the present invention will be described in detail. In describing the present invention, detailed descriptions of related known configurations or functions may be omitted.
본 명세서 및 특허청구범위에 사용된 용어나 단어는 통상적이거나 사전적 의미로 한정되어 해석되지 아니하며, 본 발명의 기술적 사항에 부합하는 의미와 개념으로 해석되어야 한다.Terms or words used in this specification and claims should not be construed as being limited to ordinary or dictionary meanings, but should be interpreted as meanings and concepts consistent with the technical details of the present invention.
본 명세서에 기재된 실시예와 도면에 도시된 구성은 본 발명의 바람직한 실시예이며, 본 발명의 기술적 사상을 모두 대변하는 것이 아니므로, 본 출원 시점에서 이들을 대체할 수 있는 다양한 균등물과 변형예들이 있을 수 있다.The embodiments described in this specification and the configurations shown in the drawings are preferred embodiments of the present invention, and do not represent all of the technical spirit of the present invention, so various equivalents and modifications that can replace them at the time of this application are There may be.
본 발명은 가바(GABA) 함량이 증가된 가바홍차 및 이를 이용한 가바홍차 음료에 관한 것이다.The present invention relates to GABA black tea with increased GABA content and a GABA black tea beverage using the same.
본 발명의 가바(GABA) 함량이 증가된 가바홍차의 제다 방법은 The method of preparing GABA black tea with increased GABA content of the present invention
생엽을 채엽하는 단계(S1);Collecting raw leaves (S1);
상기 단계 S1의 생엽을 위조하는 단계(S2);counterfeiting the fresh leaves of step S1 (S2);
상기 단계 S2의 위조된 찻잎을 질소가스치환법으로 혐기처리한 후 호기처리하는 공정을 3 ~ 4번 반복하는 단계(S3);A step of anaerobically treating the counterfeit tea leaves of step S2 by a nitrogen gas exchange method and then repeating aerobic treatment 3 to 4 times (S3);
상기 단계 S3의 찻잎을 유념 및 발효하는 단계(S4);Minding and fermenting the tea leaves of step S3 (S4);
상기 단계 S4의 발효된 찻잎을 건조하는 단계(S5);를 포함한다.and drying the fermented tea leaves of step S4 (S5).
상기 단계 S2의 위조는 30 내지 32℃의 온도, 55 내지 65%의 상대습도에서 12 내지 48시간 동안 이루어지는 것이 바람직하다.The forging of step S2 is preferably performed at a temperature of 30 to 32° C. and a relative humidity of 55 to 65% for 12 to 48 hours.
위조는 홍차 제다 공정의 첫 번째 단계로, 홍차 품질 형성의 기초단계이다. 신선한 찻잎을 채엽하여 일정한 두께로 펼쳐놓아 일부 수분을 날려 효소와 기질의 농도를 증가시키고 고분자 유기화합물의 가수분해 활동을 촉진한다. 그 중 β-glucosidase의 활성이 증가하면서 찻잎에 글리코시드형식으로 존재하는 결합형 향기물질이 가수분해되면서 향기성분을 유리시킨다.Counterfeiting is the first step in the black tea brewing process and is the basic step in forming black tea quality. Fresh tea leaves are picked and spread out to a certain thickness to blow off some moisture to increase the concentration of enzymes and substrates and promote the hydrolysis of high molecular organic compounds. Among them, as the activity of β-glucosidase increases, the bound fragrance substances present in the form of glycosides in tea leaves are hydrolyzed, releasing fragrance components.
홍차는 생엽이 본래 가지고 있는 향기성분은 적지만 위조-유념-발효의 가공공정을 통해 향기성분이 현저하게 늘어난다. 생엽에는 휘발성 향기성분의 대부분이 cis-2-Hexenol, cis-3-Hexen-1-ol(청엽알코올), trans-2-Hexenol(청엽알데히드), Linalool 등의 알코올류가 아주 소량 함유되어있을 뿐이나, 위조공정에 의해 향기성분의 총 함량이 생엽 원료의 10배가량 증가한다. Black tea has few fragrance components originally possessed by raw leaves, but through the processing process of counterfeiting-remembering-fermentation, the fragrance components are remarkably increased. Most of the volatile fragrance components in fresh leaves contain only very small amounts of alcohols such as cis-2-Hexenol, cis-3-Hexen-1-ol (green leaf alcohol), trans-2-Hexenol (green leaf aldehyde), and Linalool. B. The total content of fragrance components increases by about 10 times that of raw leaf raw materials by the counterfeiting process.
상기 단계 S3의 혐기는 2시간 내지 4시간 이루어지고, 호기는 30분 내지 2시간 동안 이루어지는 것이 바람직하다.The anaerobic in step S3 is preferably performed for 2 to 4 hours, and the aerobic is performed for 30 minutes to 2 hours.
상기 단계 S3에서 질소가스치환법은 혐기는 용기에서 산소를 제거한 후 질소가스를 넣고, 호기는 용기를 개봉하여 공기에 노출시키는 방식으로 수행한다.In the step S3, the nitrogen gas replacement method is performed by removing oxygen from the container for anaerobic breathing and then introducing nitrogen gas, and exhaling by opening the container and exposing it to air.
상기 질소가스를 넣어 질소가스치환으로 혐기, 호기 처리를 반복하였을 때, 혐기 처리만 한 경우보다 가바 함량이 증가하였고, 잎보다 줄기에 가바가 더 많이 함유되어 있다. When the nitrogen gas was added and the anaerobic and aerobic treatment was repeated by nitrogen gas substitution, the GABA content increased compared to the case of only anaerobic treatment, and more GABA was contained in the stem than in the leaf.
상기 단계 S4의 유념 및 발효는 20 내지 25℃의 온도, 상대습도 85 내지 90%에서 2 내지 3시간 동안 수행하는 것이 바람직하다.It is preferable to carry out the mindfulness and fermentation of step S4 for 2 to 3 hours at a temperature of 20 to 25 ° C. and a relative humidity of 85 to 90%.
상기 단계 S4의 유념시 세포조직의 파괴는 발효 과정에 있어 중요한 공정이다. 유념은 차 외형의 기초를 다지고 찻잎의 조직과 세포를 파괴하여 차를 우렸을 때 함유물질이 쉽게 용출될 수 있도록 하는 물리적 변화 외에 세포막의 투과성을 높여 PPO(Polyphenol oxidase)의 촉매작용에 의해 폴리페놀 화합물의 산화를 가속화 시켜 홍차 특유의 맛과 향을 형성한다. PPO는 식물, 세균, 진균류 등 생물체 내부에 존재하고 있는 일종의 산화환원효소이다. Keeping in mind the above step S4, the destruction of cell tissue is an important process in the fermentation process. Mindfulness is a physical change that lays the foundation for the appearance of tea and destroys the tissues and cells of tea leaves so that the substances contained in the tea can be easily eluted when brewed. It accelerates the oxidation of compounds to form the unique taste and aroma of black tea. PPO is a kind of oxidoreductase that exists inside organisms such as plants, bacteria, and fungi.
유념 공정에서 세포 파괴율은 약 80 내지 85%가 적당하며, 유념에 영향을 주는 실내온도는 20 내지 25℃, 상대습도는 약 95%, 유념 시간은 유념기의 크기, 찻잎의 투입량, 찻잎의 어리고 여린 정도에 따라 1 내지 2시간이 적당하다. In the mindfulness process, the cell destruction rate is about 80 to 85%, the room temperature that affects mindfulness is 20 to 25℃, the relative humidity is about 95%, and the mindfulness time is the size of the mindfulness machine, the amount of tea leaves input, and the amount of tea leaves. Depending on how young and tender it is, 1 to 2 hours is appropriate.
상기 발효는 홍차 제다의 핵심적인 공정으로, 찻잎의 수분함량, 공기중의 상대 습도, 발효온도 및 발효 정도는 홍차의 품질에 매우 중요한 작용을 미친다. 발효(산화)공정에서 중요한 변화는 카테킨 성분들이 산화-중합(Oxidative Polymerization)에 의해 등황색을 나타내는 테아플라빈(Theaflavins, TFs, 茶黃素)이 생성되고, 산화·중합반응이 더 진행되면 붉은색을 나타내는 테아루비긴(Thearubigins, TRs, 茶紅素)이 생성된다. The fermentation is a key process of making black tea, and the moisture content of tea leaves, relative humidity in the air, fermentation temperature, and degree of fermentation have a very important effect on the quality of black tea. An important change in the fermentation (oxidation) process is that theaflavins (TFs, 茶黄素), which show an orange yellow color, are produced by oxidative polymerization of catechin components, and when the oxidation and polymerization reaction proceeds further, the color becomes red. Thearubigins (TRs, 茶紅素) are produced.
또한, 발효과정에서 엽록소가 분해되어 암갈색 성분의 페오피틴으로 변하고 카테킨 성분의 변화와 함께 홍차의 색상을 결정짓게 된다. In addition, during the fermentation process, chlorophyll is decomposed and turned into dark brown pheophytin, which determines the color of black tea along with changes in catechin components.
생엽에서는 없던 향기성분들이 대부분 발효 과정에서 홍차 특유의 향기가 생성된다. 이 과정에서 풋내는 점점 약해지고, 청기(靑草氣), 청향(淸香), 화향(靑花香), 화향(花香), 과향(果香), 숙향(熟香)이 나타나며, 발효가 더 진행되면 담담해질 뿐 아니라 시큼하고 쉰내(산수미)가 난다. Most of the fragrance components that were not present in the raw leaves are produced during the fermentation process, creating a unique aroma of black tea. During this process, the freshness gradually weakens, and the scent of green, scent of green, scent of flower, scent of flower, scent of fruit, and scent of suk appear, and fermentation proceeds further. Not only does it become calm, but it also has a sour and sour smell (mountain sumi).
발효시에 찻잎은 10 내지 15cm 두께로 쌓아두는 것이 적당하며, 발효 시간은 잎의 여린 정도, 유념 정도, 세포 손상률과 함께 품종에 따라서도 결정되는데, 발효 시간이 길어지면 PPO의 활성이 약해지므로 홍차의 경우 유념을 포함하여 2 내지 3시간 정도 이루어지는 것이 바람직하다.During fermentation, it is appropriate to pile tea leaves to a thickness of 10 to 15 cm, and the fermentation time is determined by the variety as well as the degree of leaf tenderness, mindfulness, and cell damage rate. In the case of black tea, it is preferable to take about 2 to 3 hours including mindfulness.
PPO의 활성 최적의 온도는 20 내지 35℃로 40℃에 이르면 효소의 활성은 감소하게 되고, 적정 pH값은 4.0 내지 5.1이다. 홍차 발효시 습도는 90% 이상, 발효실 온도는 24 내지 25℃이며, 찻잎의 발효온도는 발효실 온도보다 2 내지 6℃ 높아야 하며 30℃를 넘지 않도록 하여야 한다. The optimum temperature for the activity of PPO is 20 to 35 ° C. When the temperature reaches 40 ° C., the activity of the enzyme decreases, and the appropriate pH value is 4.0 to 5.1. When fermenting black tea, the humidity is 90% or more, the temperature of the fermentation room is 24 to 25 ° C, and the fermentation temperature of tea leaves should be 2 to 6 ° C higher than the temperature of the fermentation room and should not exceed 30 ° C.
찻잎의 정상적인 발효 진행은 수분함량에 따라 결정된다. 발효 시 찻잎의 적당한 수분은 약 60% 정도이다. 찻잎의 수분함량이 너무 높으면 발효 속도가 빨라져 찻잎의 색은 붉어지고 향과 맛은 풋내와 떫은맛을 나타낸다. 반면에 수분함량이 50% 이하면 색은 어두워지고 향은 감소하고 맛은 담담해진다. The normal fermentation process of tea leaves is determined by the moisture content. The appropriate moisture content of tea leaves during fermentation is about 60%. If the moisture content of the tea leaves is too high, the fermentation rate is accelerated, and the color of the tea leaves turns red, and the aroma and taste show a green and astringent taste. On the other hand, if the moisture content is less than 50%, the color becomes dark, the aroma decreases, and the taste becomes plain.
발효실의 충분한 산소공급도 중요하다. 이는 찻잎이 호흡과 발효공정에서 대량의 이산화탄소와 열량을 내뿜는데 홍차의 발효공정에서 충분한 산소와 통기량의 확보는 필수조건이다. PPO의 활성에 있어 산소가 부족하면 폴리페놀 물질의 정상적인 산화 및 테아플라빈의 정상적인 형성에 영향을 미치며 테아루비긴의 형성을 촉진시킨다. 홍차에서 테아플라빈과 테아루비긴의 함량비는 찻물색의 좋고 나쁨을 결정 짓는 중요한 요소이다.Sufficient oxygen supply to the fermentation room is also important. This is because tea leaves emit a large amount of carbon dioxide and heat in the process of respiration and fermentation, and securing sufficient oxygen and ventilation is essential in the fermentation process of black tea. Lack of oxygen in the activity of PPO affects the normal oxidation of polyphenolic substances and the normal formation of theaflavin, and promotes the formation of thearubigin. The content ratio of theaflavin and thearubigin in black tea is an important factor in determining the good or bad color of tea.
상기 단계 S5의 건조는 Drying in step S5 is
110 내지 115℃의 온도에서 10 내지 15분 동안 1차 건조하는 단계(s1);Primary drying at a temperature of 110 to 115 ° C. for 10 to 15 minutes (s1);
1차 건조 후 20 내지 40분 동안 탄량하는 단계(s2);Carbonizing for 20 to 40 minutes after primary drying (s2);
탄량 후 85 내지 90℃의 온도에서 15 내지 30분 동안 2차 건조하는 단계(s3);를 포함한다. Secondary drying for 15 to 30 minutes at a temperature of 85 to 90 ° C. after carbonization (s3); includes.
상기 건조는 모든 차류의 마지막 공정으로 차의 수분을 4 내지 6%로 고정시키는 공정이다.The drying is the last step of all types of tea, and is a step of fixing the moisture of tea to 4 to 6%.
홍차 가공에서의 건조는 효소의 활성을 억제시켜 폴리페놀의 산화를 막을 뿐만 아니라 발효과정 중에 차엽의 pH가 낮은 상황에서 가열 건조 공정을 진행하기 때문에 엽록소가 산과 반응하여 페오피틴을 형성함으로 홍차의 색에 영향을 미친다.Drying in black tea processing not only prevents oxidation of polyphenols by suppressing the activity of enzymes, but also heats and dries in a situation where the pH of tea leaves is low during the fermentation process, so chlorophyll reacts with acid to form pheophytin, which improves the quality of black tea. affect color
1차 건조는 110 내지 115℃의 고온으로 10 내지 15분에 마쳐야 하며 수분함량은 20 내지 25%로 유지되어야 한다. 1차 건조 후 20 내지 40분 탄량 후에 2차 건조는 85 내지 90℃의 저온으로 15 내지 30분 간격으로 천천히 건조시키는 것이 바람직하다.Primary drying should be completed in 10 to 15 minutes at a high temperature of 110 to 115 ° C, and the moisture content should be maintained at 20 to 25%. After 20 to 40 minutes of primary drying, secondary drying is preferably performed at low temperatures of 85 to 90 ° C. at intervals of 15 to 30 minutes.
또한, 본 발명은 상기 제다 방법으로 제조된 가바(GABA) 함량이 증가된 가바홍차를 제공한다.In addition, the present invention provides GABA black tea with increased GABA content prepared by the Jeddah method.
또한, 본 발명은 본 발명의 가바홍차를 이용하여 제조되는 가바홍차 음료를 제공한다.In addition, the present invention provides a GABA black tea beverage prepared using the GABA black tea of the present invention.
상기 가바홍차 음료는,The GABA black tea beverage,
저온에서 보관하여 제조하거나, 고온에서 달여 제조하는 것이 바람직하다.It is preferable to prepare by storing at a low temperature or decoction at a high temperature.
상기 저온에서 보관하여 제조하는 방법은The method for preparing by storing at a low temperature
가바홍차를 물에 넣은 후 After adding GABA tea to water
상온에서 1 내지 2시간 보관하고, Store at room temperature for 1 to 2 hours,
2 내지 5℃의 저온에서 6 내지 7시간 동안 보관한 후, After storage at a low temperature of 2 to 5 ° C. for 6 to 7 hours,
가바홍차를 제거하여 제조된다.It is prepared by removing GABA black tea.
상기 고온에서 달여 제조하는 방법은The method of preparing by decoction at the high temperature
물을 90 내지 100℃의 온도로 끓인 후, 온도를 70 내지 80℃로 낮추고,After boiling water at a temperature of 90 to 100 ° C, the temperature is lowered to 70 to 80 ° C,
가바홍차를 상기 물에 넣은 후, 압력 상태에서 온도를 70 내지 80℃로 유지하면서 30분 내지 2시간 동안 달인 후,After adding GABA black tea to the water, decoction for 30 minutes to 2 hours while maintaining the temperature at 70 to 80 ° C. under pressure,
가바홍차를 제거하여 제조된다.It is prepared by removing GABA black tea.
이하, 실시예를 통하여 본 발명을 보다 상세히 설명하기로 한다. 이들 실시예는 오로지 본 발명을 보다 구체적으로 설명하기 위한 것으로, 본 발명의 요지에 따라 본 발명의 범위가 이들 실시예에 의해 제한되지 않는다는 것은 당 업계에서 통상의 지식을 가진 자에게 있어서 자명한 것이다.Hereinafter, the present invention will be described in more detail through examples. These examples are only for explaining the present invention in more detail, and it is obvious to those skilled in the art that the scope of the present invention is not limited by these examples according to the gist of the present invention. .
실시예 1 가바 함량이 증가된 가바홍차의 제다(GBT2)Example 1 Jeddah of GABA black tea with increased GABA content (GBT2)
채엽한 찻잎 3kg을 실내에서 24시간 위조한 뒤, 밀폐된 알루미늄 용기에 1500g씩 넣어 산소를 제거한 후, 질소가스를 넣은 다음 3시간 동안 혐기처리 하였다. 그 후 용기를 개봉하여 1시간 펼쳐놓아 호기 처리하였다. 위의 과정을 반복하여 총 혐기 12시간, 호기 3시간을 한 후, 유념 및 발효를 22℃ 실내온도에서 3시간 동안 한 후에 110℃의 온도에서 5분간 건조 후, 찻잎을 한 번 뒤집어 다시 5분 동안 건조한 후, 40분 동안 탄량하고, 85℃의 온도에서 15분 동안 건조 후 찻잎을 한 번 뒤집어 다시 15분간 건조하여 가바(GABA) 함량이 증가된 가바홍차를 제다하였다.After forging 3 kg of tea leaves indoors for 24 hours, 1500 g each was put into an airtight aluminum container to remove oxygen, nitrogen gas was added, and anaerobic treatment was performed for 3 hours. Thereafter, the container was opened and spread out for 1 hour to perform aerobic treatment. After repeating the above process, a total of 12 hours of anaerobic and 3 hours of aerobic fermentation, mindfulness and fermentation at room temperature of 22℃ for 3 hours, drying at 110℃ for 5 minutes, turning the tea leaves over once for another 5 minutes After drying for 40 minutes, drying at a temperature of 85 ° C. for 15 minutes, the tea leaves were turned over and dried for another 15 minutes to obtain GABA black tea with increased GABA content.
실시예 2 가바 함량이 증가된 가바홍차의 제다(GBT1)Example 2 Jeddah of GABA black tea with increased GABA content (GBT1)
상기 실시예 1에서 혐기 9시간 및 호기 2시간을 한 것을 제외하고 동일한 방법으로 가바홍차를 제다하였다. GABA black tea was prepared in the same manner as in Example 1, except that anaerobic 9 hours and aerobic 2 hours were performed.
비교예 1 생엽(A)Comparative Example 1 Fresh leaf (A)
생엽 10g을 전자레인지를 이용하여 1분 10초간 살청한 후, 건조기에서 65℃의 온도에서 4시간 동안 건조하여 대조구 시료로 사용하였다.10 g of green leaves were washed for 1 minute and 10 seconds using a microwave oven, and then dried in a dryer at a temperature of 65 ° C. for 4 hours to be used as a control sample.
비교예 2 일반 홍차(BT)Comparative Example 2 Plain black tea (BT)
채엽한 찻잎 3kg을 실내에서 24시간 위조한 뒤, 유념 및 발효를 22℃ 온도에서 3시간 동안 진행한 후, 110℃의 온도에서 5분간 건조 후 찻잎을 한 번 뒤집어 다시 5분 동안 건조한 후, 40분 동안 탄량하고, 85℃의 온도에서 15분간 건조 후 찻잎을 한 번 뒤집어 다시 15분간 건조하여 일반 홍차를 제다하였다. After falsifying 3kg of the picked tea leaves indoors for 24 hours, minding and fermentation at 22℃ for 3 hours, drying at 110℃ for 5 minutes, turning the tea leaves over once and drying them for another 5 minutes, then 40 After tanning for 15 minutes and drying at a temperature of 85 ° C. for 15 minutes, the tea leaves were turned over and dried for another 15 minutes to obtain general black tea.
평가예 1 유리아미노산 함량 변화 확인Evaluation Example 1 Confirmation of change in free amino acid content
실시예 1 내지 2 및 비교예 1 내지 2의 유리아미노산 함량 변화를 확인하기 위해 상기 실시예 1 내지 2 및 비교예 1 내지 2의 시료 각각 0.1g에 증류수 10ml을 가한 후 3시간 동안 진탕시키고, 10% 설포살리실산(5-sulfosalicylic acid dihydrate) 1 mL을 첨가해 12시간 동안 5℃에 방치시켜 단백질을 침전·제거하고, 4000 rpm에서 15분간 원심분리 한 후 상등액을 취하여 감압농축기로 농축하였다.In order to confirm the change in the content of free amino acids in Examples 1 and 2 and Comparative Examples 1 and 2, 10 ml of distilled water was added to 0.1 g of the samples of Examples 1 and 2 and Comparative Examples 1 and 2, respectively, and shaken for 3 hours. 1 mL of 5-sulfosalicylic acid dihydrate was added and allowed to stand at 5° C. for 12 hours to precipitate and remove proteins. After centrifugation at 4000 rpm for 15 minutes, the supernatant was taken and concentrated in a vacuum concentrator.
다음으로 0.2M의 리튬 시트르산염 로딩 버퍼(lithium citrate loading buffer)(pH 2.2) 5mL을 가하여 희석시킨 후 0.45μm 멤브레인 필터(membrane filter)로 여과한 여액을 아미노산 분석기(Sykam S433, Amino acid reagent organize, Germany)를 이용하여 유리아미노산 함량을 분석하였다.Next, 5mL of 0.2M lithium citrate loading buffer (pH 2.2) was added and diluted, and the filtrate filtered through a 0.45μm membrane filter was analyzed using an amino acid analyzer (Sykam S433, Amino acid reagent organize, Germany) was used to analyze the free amino acid content.
상기 표 1을 확인하면, 찻잎에서 발견된 유리아미노산은 26종 이상으로 종류에 따라서 단맛을 내는 알라닌, 글리신, 프롤린, 세린, 트립토판 등이 있고, 쓴맛을 나타내는 아미노산은 아르기닌, 히스티딘, 이소류신, 류신, 리신, 페닐알라닌, 티로신, 발린, 등이 있고 아스파트산과 글루탐산은 감칠맛과 신맛, 테아닌은 감칠맛과 단맛을 나타낸다. 알라닌, 류신, 글루탐산은 꽃향기, 페닐알라닌은 장미 향, 세린, 트레오닌은 와인 향 그리고 테아닌은 카라멜 향의 전구물질로 알려져 있다.Referring to Table 1, there are more than 26 free amino acids found in tea leaves, and there are alanine, glycine, proline, serine, tryptophan, etc., which give a sweet taste depending on the type, and arginine, histidine, isoleucine, There are lysine, phenylalanine, tyrosine, valine, etc. Aspartic acid and glutamic acid show umami and sour taste, and theanine shows umami taste and sweetness. Alanine, leucine, and glutamic acid are known to be the precursors of flower scent, phenylalanine to rose scent, serine and threonine to wine scent, and theanine to caramel scent.
상기 표 1에서 비교예 1인 생엽(A), 비교예 2인 일반 홍차(BT), 실시예 2인 가바홍차(GBT1) 및 실시예 1인 가바홍차(GBT2)의 유리아미노산 총 함량은 GBT2(4555.63mg/100g) 〉GBT1(4348.30mg/100g 〉BT(2076.01mg/100g) 〉A(3043.70mg/100g) 순으로, 실시예 1의 가바홍차(GBT2)가 유리아미노산의 총 함량이 가장 높은 것을 알 수 있다. In Table 1, the total content of free amino acids in raw leaves (A) of Comparative Example 1, regular black tea (BT) of Comparative Example 2, GABA black tea (GBT1) of Example 2, and GABA black tea (GBT2) of Example 1 is GBT2 ( 4555.63mg/100g) >GBT1 (4348.30mg/100g >BT (2076.01mg/100g) >A (3043.70mg/100g), in order, GABA black tea (GBT2) of Example 1 has the highest total content of free amino acids Able to know.
또한, 혈압상승억제, 항당뇨 효과 및 뇌기능 개선 효과가 있는 가바는 GBT2(403.77mg/100g) 〉GBT1(259.03mg/100g 〉BT(105.77mg/100g) 〉순으로 나타나 A(6.30mg/100g) 보다 64배, 41배, 16배의 높은 함량을 나타내었으며, 그중에서도 실시예 1로 제조된 가바홍차인 GBT2의 함량이 현저하게 높은 것을 알 수 있다.In addition, GABA, which has anti-hypertensive, anti-diabetic and brain function-improving effects, appears in the order of GBT2 (403.77mg/100g) > GBT1 (259.03mg/100g > BT (105.77mg/100g) > A (6.30mg/100g). ), and 64 times, 41 times, and 16 times higher than the content of GBT2 prepared in Example 1.
또한, 어린이 성장 발육을 촉진하는 필수 아미노산인 트레오닌(Threonine), 류신(L-Leucine), 이소류신(L-Isoleucine) 라이신(Lysine), 히스티딘(Histidine)과, 성장기 아이들의 두뇌 발달을 촉진시키는 발린(Valine)의 총 함량을 살펴보면, GBT2(449.66mg/100g) 〉GBT1(412.40mg/100g 〉BT(216.65mg/100g) 〉A(92.22mg/100g) 순으로, 실시예 1로 제조된 가바홍차인 GBT2의 함량이 현저하게 높은 것을 알 수 있다.In addition, essential amino acids that promote growth in children, such as Threonine, L-Leucine, and Isoleucine, Lysine, and Histidine, and valine (which promotes brain development in growing children) Looking at the total content of Valine), GBT2 (449.66mg / 100g) > GBT1 (412.40mg / 100g > BT (216.65mg / 100g) > A (92.22mg / 100g), in order, GABA black tea prepared in Example 1 It can be seen that the content of GBT2 is remarkably high.
아울러, 테아닌은 비교예 1(A) 1209.30mg/100g, 비교예 2(BT)는 734.28mg/100g, 실시예 2(GBT1)는 1333.75mg/100g, 실시예 1(GBT2)은 1352.62mg/100g을 나타내는 것을 보아, 실시예 1로 제조된 가바홍차인 GBT2의 함량이 현저하게 높은 것을 알 수 있다.In addition, theanine was 1209.30mg/100g in Comparative Example 1 (A), 734.28mg/100g in Comparative Example 2 (BT), 1333.75mg/100g in Example 2 (GBT1), and 1352.62mg/100g in Example 1 (GBT2). , it can be seen that the content of GBT2, which is GABA black tea prepared in Example 1, is remarkably high.
상기와 같이, 실시예 1(GBT2)이 질소처리 혐기 공정이 가바 뿐만 아니라 테아닌을 포함한 전체 유리아미노산의 함량을 증가시켜 가바홍차의 품질, 맛 뿐만 아니라 생리활성에도 현저한 효과를 주는 것을 확인할 수 있다.As described above, in Example 1 (GBT2), it can be confirmed that the anaerobic process of nitrogen treatment increases the content of not only GABA but also all free amino acids including theanine, giving a remarkable effect on physiological activity as well as quality and taste of GABA black tea.
평가예 2 테아플라빈 함량 변화Evaluation Example 2 Change in Theaflavin Content
테아플라빈은 녹차의 EGCg 보다 더 높은 항산화 활성을 나타내는 것으로 알려져 있고, 암세포증식을 억제하는 효과, 아토피 및 알레르기 질환에 관한 항염증 효과가 있으며 홍차 및 가바홍차 추출물이 체지방 감소에 의한 항비만 효과가 있는 것으로 나타났다. Theaflavin is known to exhibit higher antioxidant activity than EGCg of green tea, has the effect of inhibiting cancer cell proliferation, has anti-inflammatory effects on atopy and allergic diseases, and black tea and GABA black tea extracts have anti-obesity effects by reducing body fat. appeared to be
최근 홍차의 테아플라빈류가 COVID-19 바이러스(SARS-CoV-2)의 활동에 필요한 단백질 절단효소(3CL-protease)에 대한 억제 활성을 보여 코로나 바이러스의 증식을 억제할 가능성이 있다는 연구논문이 발표되었다.Recently, a research paper has shown that theaflavins in black tea show inhibitory activity against 3CL-protease required for the activity of the COVID-19 virus (SARS-CoV-2) and thus have the potential to inhibit the proliferation of the coronavirus. has been announced
실시예 1 내지 2 및 비교예 1 내지 2의 테아플라빈의 함량을 확인하기 위해, 상기 실시예 1 내지 2 및 비교예 1 내지 2의 분쇄된 시료 0.5g에 50% 에탄올(ethanol) 50mL을 가하여 초음파 추출(470W, 3A, 37.0 KHz)을 1시간 하였다. 얻어진 추출물을 여과지(Whattman NO. 4)로 여과하여 EtOAc 50mL을 가하여 분획하여 상층액을 취하여 농축한 뒤 MeOH 25mL로 용해 후 0.45μm 멤브레인 필터(membrane filter, PVDF-2545)로 여과한 용액 10μL를 취하여 PDA 검출기가 장착된 HPLC(Dionex Ultimate-3000, Sunnyvale, CA, USA)로 컬럼은 ODS column(TOSOH TSK-GELⓡ ODS-80TM C18(4.6mm ×250mm, 5μm)을 장착하고, 이동상은 0.2% H2PO4의 용매계와 100% acetonitrile(MeCN)의 두 용매계에 의한 그라디언트(gradient) 방법으로 40분간 용출하였다. 유속은 1.0mL/min 로 하였으며, 온도는 컬럼 오븐(column oven)에 의하여 40℃를 유지하면서, 280nm에서 검출하였다.In order to confirm the content of theaflavin in Examples 1 and 2 and Comparative Examples 1 and 2, 50 mL of 50% ethanol was added to 0.5 g of the pulverized samples of Examples 1 and 2 and Comparative Examples 1 and 2. Ultrasonic extraction (470W, 3A, 37.0 KHz) was performed for 1 hour. The obtained extract was filtered through filter paper (Whattman NO. 4), fractionated by adding 50 mL of EtOAc, and the supernatant was concentrated, dissolved in 25 mL of MeOH, filtered through a 0.45 μm membrane filter (PVDF-2545), and 10 μL of the solution was taken. An HPLC (Dionex Ultimate-3000, Sunnyvale, CA, USA) equipped with a PDA detector. The column is equipped with an ODS column (TOSOH TSK-GELⓡ ODS-80TM C18 (4.6mm × 250mm, 5μm), and the mobile phase is 0.2% H Elution was carried out for 40 minutes by a gradient method using a solvent system of 2 PO 4 and a solvent system of 100% acetonitrile (MeCN) at a flow rate of 1.0 mL/min and a temperature of 40 °C in a column oven. Detected at 280 nm while maintaining °C.
HPLC 분석에 사용한 theaflavin류의 표준품 4종 theaflavin(TF), theaflavin-3-gallate(TF3G), theaflavin-3’-gallate(TF3’G), theaflavin-3’3-diagallate(TF33’G)는 Waco사(Chuoku, Osaka, Japan)제품, 그리고 MeOH 및 MeCN 은 HPLC용(Fisher Scientific Korea)을 사용하였다. 시료 중의 이들 물질의 함량은 표준물질과 머무름 시간 비교를 통해 확인하였으며, 각각의 표준 검량 곡선으로부터 정량하였다.Theaflavin (TF), theaflavin-3-gallate (TF3G), theaflavin-3'-gallate (TF3'G), and theaflavin-3'3-diagallate (TF33'G), theaflavin-3'3-diagallate (TF33'G), are Waco (Chuoku, Osaka, Japan), and MeOH and MeCN were used for HPLC (Fisher Scientific Korea). The content of these substances in the sample was confirmed through comparison of retention times with standard materials, and quantified from each standard calibration curve.
TheaflavinTotal
Theaflavin
상기 표 2를 확인하면, 비교예 2(BT), 실시예 2(GBT1) 및 실시예 1(GBT2)에서는 Theaflavin(TF), Theaflavin-3-O-gallate(TF3-G), Theaflavin-3'-O-gallate(TF3'-G), Theaflavin 3,3'-di-O-gallate(TF3,3'-G) 4종이 모두 검출되었으며, 비교예 1(A)에서는 검출되지 않았다. Referring to Table 2, in Comparative Example 2 (BT), Example 2 (GBT1) and Example 1 (GBT2), Theaflavin (TF), Theaflavin-3-O-gallate (TF3-G), Theaflavin-3' All four types of -O-gallate (TF3'-G) and Theaflavin 3,3'-di-O-gallate (TF3,3'-G) were detected, and were not detected in Comparative Example 1 (A).
또한, 비교예 2(BT) 및 실시예 2(GBT1)의 총 테아플라빈 함량은 0.498%, 0.481%로 미비한 차이를 나타내었으나, 실시예 1(GBT2)은 0.56%로 가장 높은 함량을 나타내었다. In addition, the total theaflavin content of Comparative Example 2 (BT) and Example 2 (GBT1) showed an insignificant difference at 0.498% and 0.481%, but Example 1 (GBT2) showed the highest content at 0.56%. .
평가예 3 총 폴리페놀 및 총 플라보노이드 변화Evaluation Example 3 Changes in total polyphenols and total flavonoids
차의 페놀성분은 식물의 색과 쓴맛, 떫은맛을 내는 성분으로, 항암, 항당뇨, 항고혈압, 간 보호, 신경·호흡계와 관련된 장애 등에 강력한 항산화 활성을 나타내는 2차 대사산물이다. 페놀산(Phenolic acid), 플라보노이드(Flavonoids) 및 폴리페놀릭 아미드(Polyphenolic Amides), 기타 폴리페놀(Other Polyphenols) 등을 포함하는 총 페놀 화합물은 하루에 1g 섭취로 만성질환 예방에 도움이 되는 것으로 알려져 있다. The phenolic component of tea is a component that gives the color, bitterness and astringency of plants, and is a secondary metabolite that shows strong antioxidant activity in anticancer, antidiabetic, antihypertensive, liver protection, and disorders related to the nervous and respiratory systems. Total phenolic compounds, including phenolic acid, flavonoids and polyphenolic amides, and other polyphenols, are known to be helpful in preventing chronic diseases with a daily intake of 1g. there is.
또한 활성산소( ROS; reactive oxygen species)와 질소화합물로부터 발생하는 산화스트레스를 전자 또는 수소 원자를 이용하여 중화시킬 수 있는 강력한 항산화제로 항산화 스트레스, 항염증 효과가 밝혀졌다.In addition, as a powerful antioxidant that can neutralize oxidative stress generated from reactive oxygen species (ROS) and nitrogen compounds using electrons or hydrogen atoms, antioxidant stress and anti-inflammatory effects have been found.
실시예 1 내지 2 및 비교예 1 내지 2의 총 폴리페놀의 함량을 확인하기 위해, 상기 실시예 1 내지 2 및 비교예 1 내지 2의 시료 추출 여과액 2mL에 50% phenol reagent(Folin-Ciocalteu‘reagent) 2mL을 첨가하여 3분간 방치 후 10% Na2CO3 용액 2mL을 가한 다음 실온에서 10분간 정치발색 시키고 UV-visible spectrophotometer (UV-1601)를 이용하여 700nm에서 흡광도를 측정하였다. 이때 gallic acid(Yakuri Pure Chemicals Co., Ltd. Kyoto, Japan)를 사용하여 4mg/100mL의 농도로 조제 한 후 위의 방법으로 작성한 표준곡선으로부터 환산하여 mg/100mL로 표시하였다. In order to confirm the content of total polyphenols in Examples 1 and 2 and Comparative Examples 1 and 2, 50% phenol reagent (Folin-Ciocalteu' After adding 2mL of reagent) and leaving it for 3 minutes, 2mL of 10% Na 2 CO 3 solution was added, and then the color was allowed to stand at room temperature for 10 minutes, and the absorbance was measured at 700nm using a UV-visible spectrophotometer (UV-1601). At this time, it was prepared at a concentration of 4mg/100mL using gallic acid (Yakuri Pure Chemicals Co., Ltd. Kyoto, Japan), and then converted from the standard curve prepared by the above method and expressed as mg/100mL.
또한, 실시예 1 내지 2 및 비교예 1 내지 2의 총 플라보노이드의 함량을 확인하기 위해, 상기 실시예 1 내지 2 및 비교예 1 내지 2의 시료 추출액 1mL에 90% diethylene glycol 10mL과 1M NaOH 0.75mL을 넣고 20분간 실온에 정치발색하여 UV-visible spectrophotometer를 이용하여 420nm에서 흡광도를 측정하였다. 이때 quercetin (Sigma-Adrich Chemical Co., USA)를 사용하여 5mg/mL의 농도로 조제 한 후 상기의 방법으로 작성한 표준곡선으로부터 환산하여 mg/100mL로 표시하였다.In addition, in order to confirm the content of total flavonoids in Examples 1 and 2 and Comparative Examples 1 and 2, 10 mL of 90% diethylene glycol and 0.75 mL of 1M NaOH were added to 1 mL of the sample extracts of Examples 1 and 2 and Comparative Examples 1 and 2. was placed at room temperature for 20 minutes, and the absorbance was measured at 420 nm using a UV-visible spectrophotometer. At this time, it was prepared at a concentration of 5 mg/mL using quercetin (Sigma-Adrich Chemical Co., USA), and then converted from the standard curve prepared by the above method and expressed as mg/100 mL.
상기 표 3을 확인하면, 총 폴리페놀 함량은 비교예 1(A) 추출물은 203.63mg/100mL을 나타내었으며 비교예 2(BT), 실시예 2(GBT1) 및 실시예 1(GBT2)의 함량은 각각 244.95, 248.10 및 240.35mg/100mL을 나타내는 것을 보아 제다 공정을 통해 폴리페놀이 증가하였음을 알 수 있다. Referring to Table 3, the total polyphenol content of Comparative Example 1 (A) extract was 203.63 mg / 100 mL, and the contents of Comparative Example 2 (BT), Example 2 (GBT1) and Example 1 (GBT2) 244.95, 248.10, and 240.35mg/100mL, respectively, suggesting that polyphenols increased through the Jeddah process.
또한, 총 플라보노이드 함량은 비교예 1(A) 추출물은 139.80mg/100mL 함량을 나타내었다. 또한 비교예 2(BT), 실시예 2(GBT1) 및 실시예 1(GBT2)의 함량은 각각 218.75, 232.05 및 239.20mg/100mL으로 실시예 1(GBT2)의 함량이 가장 높게 나타나, 홍차의 제다 공정 뿐만 아니라, 가바 함량을 증가시키기 위한 혐기, 호기 처리 공정이 플라보노이드의 함량을 증가시킨 것을 알 수 있다.In addition, the total flavonoid content of the extract of Comparative Example 1 (A) was 139.80mg/100mL. In addition, the contents of Comparative Example 2 (BT), Example 2 (GBT1), and Example 1 (GBT2) were 218.75, 232.05, and 239.20mg/100mL, respectively. It can be seen that not only the process, but also the anaerobic and aerobic treatment processes to increase the GABA content increased the content of flavonoids.
평가예 4 DPPH radical 저해 활성 측정Evaluation Example 4 Measurement of DPPH radical inhibitory activity
DPPH 0.15mM을 absolute ethanol 100mL에 용해한 후, 50% ethanol 용액을 대조구로 하여 517nm에서 DPPH 용액의 흡광도를 약 1.0이 되도록 희석하여 사용하였다. After dissolving 0.15mM of DPPH in 100mL of absolute ethanol, using a 50% ethanol solution as a control, the absorbance of the DPPH solution at 517nm was diluted to about 1.0 and used.
실시예 1 내지 2 및 비교예 1 내지 2의 시료 0.5mL에 DPPH 용액 2.5mL을 혼합하여 정확히 37분 동안 반응시킨 후 UV-visible spectrophotometer (UV-1601)를 이용하여 517nm에서 흡광도를 측정하여 아래의 식으로부터 DPPH radical 소거 활성을 계산하였다. 2.5 mL of DPPH solution was mixed with 0.5 mL of the samples of Examples 1 to 2 and Comparative Examples 1 and 2, reacted for exactly 37 minutes, and then the absorbance was measured at 517 nm using a UV-visible spectrophotometer (UV-1601), and the following DPPH radical scavenging activity was calculated from the formula.
도 3을 참조하면, 항산화 활성이 높은 ascorbic acid의 농도별 (125, 250, 500 및 1,000μg/mL)은 각각 51.44, 70.48, 78.90 및 95.82%의 소거 활성을 나타내고 있으며, 시료 대조구인 비교예 1(A)은 31.65, 44.22, 57.68 및 68.58%의 소거 활성을 나타내고, 비교예 2(BT)는 26.81, 33.37, 48.48 및 58.19%, 실시예 2(GBT1)는 23.46, 30.06, 46.93 및 58.30%, 실시예 1(GBT2)은 33.30, 42.39, 54.22 및 66.57%의 소거 활성으로 실시예 1(GBT2) 추출물의 소거 활성이 가장 높은 것을 알 수 있으며, 1,000μg/mL 농도에서 ascorbic acid 대비 60.72 내지 71.19%의 소거 활성을 보였다. 이는 실시예 1(GBT2) 추출물의 항산화 활성이 높다는 것을 나타낸다. Referring to FIG. 3, the concentrations of ascorbic acid with high antioxidant activity (125, 250, 500 and 1,000 μg/mL) show scavenging activities of 51.44, 70.48, 78.90 and 95.82%, respectively, and Comparative Example 1 as a sample control (A) shows scavenging activity of 31.65, 44.22, 57.68 and 68.58%, Comparative Example 2 (BT) shows 26.81, 33.37, 48.48 and 58.19%, Example 2 (GBT1) shows 23.46, 30.06, 46.93 and 58.30%, It can be seen that Example 1 (GBT2) has the highest scavenging activity of the extract of Example 1 (GBT2) with 33.30, 42.39, 54.22 and 66.57% of scavenging activity, and 60.72 to 71.19% of ascorbic acid at a concentration of 1,000 μg/mL showed scavenging activity. This indicates that the antioxidant activity of the extract of Example 1 (GBT2) is high.
평가예 5 ABTs radical 저해 활성 측정Evaluation Example 5 Measurement of ABTs radical inhibitory activity
ABTs 7mM과 potassium persulfate 2.45mM을 증류수에 용해하여 16시간 동안 암소에 방치하여 ABTs cation radical(ABTS˙+)을 형성시켰다. 이 용액을 80% ethanol을 이용하여 734nm에서 0.700±0.002의 흡광도 값을 갖도록 희석하였다.7mM of ABTs and 2.45mM of potassium persulfate were dissolved in distilled water and left in the dark for 16 hours to form ABTs cation radical (ABTS˙+). This solution was diluted with 80% ethanol to have an absorbance value of 0.700±0.002 at 734 nm.
실시예 1 내지 2 및 비교예 1 내지 2의 시료 추출물 50μL를 시험관에 가한 다음 희석된 ABTs˙+용액 3mL를 첨가하였다. 실온에서 6분간 반응시켜 UV-visible spectrophotometer(UV-1601)를 이용하여 734nm에서 흡광도를 측정하였다.50 μL of sample extracts from Examples 1 to 2 and Comparative Examples 1 to 2 were added to a test tube, and then 3 mL of diluted ABTs ˙ + solution was added. After reacting at room temperature for 6 minutes, absorbance was measured at 734 nm using a UV-visible spectrophotometer (UV-1601).
도 4를 참조하면, 표준물질인 ascorbic acid의 농도별 (125, 250, 500 및 1,000 μg/mL)은 37.54, 55.87, 79.82 및 92.82%의 소거 활성을 나타내고 있으며, 대조구인 비교예 1(A) 추출물은 17.86, 26.86, 44.14 및 60.20%의 소거활성을 나타내고, 비교예 2(BT) 추출물은 10.65, 25.37, 39.58 및 52.15%의 소거활성, 실시예 2(GBT1) 추출물 11.13, 26.23, 41.53 및 58.71%의 소거활성, 실시예 1(GBT2) 추출물은 12.36, 29.58, 43.68 및 60.15%의 소거활성을 나타내어, 실시예 1(GBT2)의 추출물이 ABTs 소거활성이 높게 나타남을 알 수 있다. 이는 실시예 1(GBT2) 추출물의 항산화 활성이 높다는 것을 나타낸다. Referring to FIG. 4, the concentrations (125, 250, 500 and 1,000 μg/mL) of ascorbic acid, which is a standard substance, show 37.54, 55.87, 79.82 and 92.82% of scavenging activity, and Comparative Example 1 (A) as a control The extract exhibited scavenging activities of 17.86, 26.86, 44.14 and 60.20%, the comparative example 2 (BT) extract had 10.65, 25.37, 39.58 and 52.15% scavenging activity, and the example 2 (GBT1) extract had 11.13, 26.23, 41.53 and 58.71 % of scavenging activity, Example 1 (GBT2) extract exhibited 12.36, 29.58, 43.68 and 60.15% of scavenging activity, indicating that the extract of Example 1 (GBT2) exhibited high ABTs scavenging activity. This indicates that the antioxidant activity of the extract of Example 1 (GBT2) is high.
평가예 6 SOD(Superoxide Dismutase) 유사 활성능Evaluation Example 6 SOD (Superoxide Dismutase) Similar Activity
실시예 1 내지 2 및 비교예 1 내지 2 시료 용액 0.2mL에 Tris-HCl buffer(50mM tris, 10mM EDTA, pH 8.5) 3mL와 7.2mM pyrogallol 0.2mL를 가하여 25℃에서 10분간 반응시킨 후 1N HCl 1mL로 반응을 정지시킨 후 반응액 중 산화된 pyrogallol의 양을 흡수분광광도계(UV-1601)를 사용하여 420nm에서 흡광도를 측정하였다. SOD 유사 활성은 시료용액의 첨가구와 무첨가구 사이의 흡광도 차이를 백분율(%)로 나타내었다. 3mL of Tris-HCl buffer (50mM tris, 10mM EDTA, pH 8.5) and 0.2mL of 7.2mM pyrogallol were added to 0.2mL of the sample solutions of Examples 1 and 2 and Comparative Examples 1 and 2, followed by reaction at 25°C for 10 minutes, followed by 1mL of 1N HCl. After stopping the reaction, the amount of oxidized pyrogallol in the reaction solution was measured for absorbance at 420 nm using an absorption spectrophotometer (UV-1601). SOD-like activity was expressed as a percentage (%) of the difference in absorbance between the sample solution added and non-added.
도 5를 참조하면, 표준물질인 ascorbic acid는 45.74, 60.42, 77.35 및 86.52%의 높은 소거 활성을 나타내었다. 대조구인 비교예 1(A) 추출물은 12.25, 21.72, 30.24 및 38.42%의 소거 활성을 나타내고, 비교예 2(BT) 추출물은 18.52, 25.37, 39.58 및 50.03%의 소거 활성, 실시예 2(GBT1) 추출물은 23.25, 36.23, 45.23 및 58.34%의 소거 활성, 실시예 1(GBT2) 추출물은 24.84, 39.58, 45.48 및 57.21%의 소거 활성을 나타낸 것으로 보아, 실시예 1(GBT2)의 SOD 유사 활성은 높은 것을 알 수 있다. 이는 실시예 1(GBT2) 추출물의 항산화 활성이 높다는 것을 나타낸다. Referring to FIG. 5, ascorbic acid as a standard material exhibited high scavenging activities of 45.74, 60.42, 77.35 and 86.52%. The extract of Comparative Example 1 (A), which is a control, exhibits scavenging activities of 12.25, 21.72, 30.24 and 38.42%, and the extract of Comparative Example 2 (BT) has 18.52, 25.37, 39.58 and 50.03% of scavenging activity, Example 2 (GBT1) The extract showed scavenging activities of 23.25, 36.23, 45.23 and 58.34%, and the extract of Example 1 (GBT2) showed a scavenging activity of 24.84, 39.58, 45.48 and 57.21%, so the SOD-like activity of Example 1 (GBT2) was high. can know that This indicates that the antioxidant activity of the extract of Example 1 (GBT2) is high.
또한, 녹차 및 오룡차 추출물의 SOD 유사 활성이 대조구인 ascorbic acid의 소거 활성에 비해 13.9 내지 21.2%로 낮게 나타난 것과 달리 비교예 2(BT), 실시예 2(GBT1) 및 실시예 1(GBT2)의 SOD 유사 활성은 50.03 내지 58.34%로 현저하게 높은 유사 활성을 나타내었다. 따라서, 녹차 및 오룡차 추출물에 비해 가바 성분을 포함하고 있는 가바홍차의 항산화 활성이 높은 것을 알 수 있다.In addition, unlike the SOD-like activity of green tea and oolong tea extracts, which was 13.9 to 21.2% lower than the scavenging activity of ascorbic acid, which was a control, the results of Comparative Example 2 (BT), Example 2 (GBT1) and Example 1 (GBT2) The SOD-like activity was 50.03 to 58.34%, showing a remarkably high similar activity. Therefore, it can be seen that the antioxidant activity of GABA black tea containing GABA components is higher than that of green tea and oolong tea extracts.
평가예 7 α-Glucosidase 저해 활성 변화Evaluation Example 7 α-Glucosidase inhibitory activity change
실시예 1 내지 2 및 비교예 1 내지 2 시료 50μL, 1unit/mL α-Glucosidase 0.05mL 와 200mM potassium phoshyate buffer(pH 7.0) 50μL를 잘 혼합하여 37℃에서 10분간 전처리하였다. 그다음 3mM pNPG(p-nitrophenyl α-D-glucopyranoside) 100μL를 첨가하여 37℃에서 10분간 반응시킨 후 0.1M Na2CO3 0.75mL로 반응을 정지시키며 405nm에서 흡광도를 측정하였다.50 μL of samples of Examples 1 and 2 and Comparative Examples 1 and 2, 0.05 mL of 1 unit/mL α-Glucosidase and 50 μL of 200 mM potassium phoshyate buffer (pH 7.0) were mixed well and pretreated at 37° C. for 10 minutes. Then, 100 μL of 3 mM p-nitrophenyl α-D-glucopyranoside (pNPG) was added and reacted at 37° C. for 10 minutes, and then the reaction was stopped with 0.75 mL of 0.1 M Na2CO3 and absorbance was measured at 405 nm.
도 6을 참조하면, 표준물질인 acarbose는 농도별(500, 1,000, 1,500 및 2,000 μg/mL) 69.92, 81.90, 88.95 및 94.82%의 저해 활성을 나타냈으며, 대조구인 비교예 1(A) 추출물은 21.60, 36.51, 45.46 및 56.20%의 저해 활성, 비교예 2(BT) 추출물은 34.99, 45.08, 60.65 및 71.40%의 저해 활성, 실시예 2(GBT1) 추출물은 41.60, 56.51, 75.46 및 86.20%의 저해 활성, 실시예 1(GBT2) 추출물은 45.47, 57.42, 73.55 및 88.97%의 저해 활성을 나타내었다. Referring to FIG. 6, acarbose, a standard substance, exhibited inhibitory activities of 69.92, 81.90, 88.95, and 94.82% for each concentration (500, 1,000, 1,500, and 2,000 μg/mL), and the control extract of Comparative Example 1 (A) 21.60, 36.51, 45.46 and 56.20% inhibitory activity, Comparative Example 2 (BT) extract had 34.99, 45.08, 60.65 and 71.40% inhibitory activity, Example 2 (GBT1) extract had 41.60, 56.51, 75.46 and 86.20% inhibitory activity Activity, Example 1 (GBT2) extract showed inhibitory activity of 45.47, 57.42, 73.55 and 88.97%.
차의 α-Glucosidase저해 활성은 차의 총 페놀성 화합물(tea polyphenol)이 주요 원인 물질로 보고된 바 있어, 플라보노이드가 다량 함유되어 있는 실시예 1(GBT2)는 α-Glucosidase 억제제로 알려진 acarbose 대비 94%의 높은 활성을 나타내는 것을 알 수 있다.The α-Glucosidase inhibitory activity of tea has been reported as the main causative agent of total phenolic compounds (tea polyphenol) of tea, so Example 1 (GBT2), which contains a large amount of flavonoids, is 94 compared to acarbose, known as an α-Glucosidase inhibitor It can be seen that it shows a high activity of %.
평가예 8 ACE(Angiotensin Converting Enzyme) 저해 활성 변화Evaluation Example 8 Changes in ACE (Angiotensin Converting Enzyme) Inhibitory Activity
0.3M NaCl을 함유한 0.1M sodium borate buffer(pH 8.3)에 5mM HHL(Hip-Hip-Leu)을 녹인 기질 100μL에 실시예 1 내지 2 및 비교예 1 내지 2 시료를 50 μL 가한 후 37℃에서 10분간 반응시킨 후 ACE 효소액을 100 μL 첨가한 후 37℃에서 30분간 반응시킨 뒤 1 N HCl 250 μL를 첨가하여 반응을 정지시켰다. 반응용액에 ethyl acetate 1.5 mL를 가하여 15초간 교반 후 3,000 rpm에서 10분간 원심분리하여 상등액 1 mL을 취하여 100℃에서 40분간 완전건조하여 증류수 1 mL을 가하여 용해 시킨 다음 228 nm에서 흡광도를 측정하였다. After adding 50 μL of the samples of Examples 1 and 2 and Comparative Examples 1 and 2 to 100 μL of the substrate in which 5 mM HHL (Hip-Hip-Leu) was dissolved in 0.1 M sodium borate buffer (pH 8.3) containing 0.3 M NaCl, 50 μL of the sample was added, and then at 37 ° C. After reacting for 10 minutes, 100 μL of ACE enzyme solution was added, followed by reaction at 37° C. for 30 minutes, and then 250 μL of 1 N HCl was added to stop the reaction. After adding 1.5 mL of ethyl acetate to the reaction solution, stirring for 15 seconds, centrifuging at 3,000 rpm for 10 minutes, taking 1 mL of the supernatant, drying it completely at 100 ° C for 40 minutes, dissolving it by adding 1 mL of distilled water, and measuring the absorbance at 228 nm.
도 7을 참조하면, 표준물질인 enalaphril은 45.28, 60.21, 75.94 및 90.24%의 저해 활성을 나타내었으며, 대조구인 비교예 1(A) 추출물은 8.51, 20.47, 27.65 및 33.68%의 낮은 저해 활성을 보였다. 비교예 2(BT) 추출물은 12.35, 37.21, 42.94 및 54.6% 저해 활성, 실시예 2(GBT1) 추출물은 20.81, 46.54, 57.95 및 79.32%의 저해 활성, 실시예 1(GBT2) 추출물은 20.14, 46.54, 57.95 및 65.67%의 저해활성으로, 실시예 2(GBT1) 추출물이 현저하게 높은 저해 활성을 나타내었으며, 2,000 μg/mL 농도처리 시 표준물질 대비 87.8%의 저해 활성 효과를 나타내었다. 따라서, 본 발명에 따른 제다 공정을 거친 가바홍차의 ACE 저해 활성 효과가 현저하다는 것을 확인할 수 있었다.Referring to FIG. 7, enalaphril as a standard substance exhibited inhibitory activities of 45.28, 60.21, 75.94 and 90.24%, and the control extract of Comparative Example 1 (A) showed low inhibitory activities of 8.51, 20.47, 27.65 and 33.68%. . Comparative Example 2 (BT) extract had 12.35, 37.21, 42.94 and 54.6% inhibitory activity, Example 2 (GBT1) extract had 20.81, 46.54, 57.95 and 79.32% inhibitory activity, Example 1 (GBT2) extract had 20.14, 46.54 , 57.95 and 65.67% of the inhibitory activity, the extract of Example 2 (GBT1) showed a remarkably high inhibitory activity, and showed an inhibitory activity of 87.8% compared to the standard substance when treated at a concentration of 2,000 μg / mL. Therefore, it was confirmed that the ACE inhibitory activity of GABA black tea subjected to the brewing process according to the present invention was remarkable.
평가예 9 AChE(Acetylcholinesterase) 저해 활성 변화 Evaluation Example 9 AChE (Acetylcholinesterase) inhibitory activity change
AChE와 acetylcholine chloride(ACh)은 100 mM phosphate buffer(pH 8.0)에 녹여 각각 0.2 U/mL와 75 mM을 제조하였으며, 발색시약은 39.6 mg의 DTNB[5-5-dithiobis(2-nitrobenzoic acid)]와 15 mg의 sodium bicarbonate를 100 mM phosphate buffer(pH 8.0) 10 mL에 녹여 제조하였다. AChE and acetylcholine chloride (ACh) were dissolved in 100 mM phosphate buffer (pH 8.0) to prepare 0.2 U/mL and 75 mM, respectively, and the color reagent was 39.6 mg of DTNB [5-5-dithiobis (2-nitrobenzoic acid)]. and 15 mg of sodium bicarbonate in 10 mL of 100 mM phosphate buffer (pH 8.0).
실시예 1 내지 2 및 비교예 1 내지 2 추출물 30 μL, DTNB 100 μL를 혼합한 후 37℃에서 10분간 preincubation을 한 다음 기질 ACh 30 μL를 첨가하여 37℃에서 5분간 반응시킨 뒤, UV-visible spectrophotometer를 이용하여 412 nm에서 흡광도를 측정하였다. 대조구로서는 추출물 대신 100 mM phosphate buffer(pH8.0) 30 μL를 가하여 측정하였다.After mixing 30 μL of the extracts of Examples 1 and 2 and Comparative Examples 1 and 2 and 100 μL of DTNB, preincubation was performed at 37° C. for 10 minutes, and then 30 μL of the substrate ACh was added and reacted at 37° C. for 5 minutes, followed by UV-visible Absorbance was measured at 412 nm using a spectrophotometer. As a control, it was measured by adding 30 μL of 100 mM phosphate buffer (pH8.0) instead of the extract.
도 8을 참조하면, 대조구인 비교예 1(A) 추출물은 11.15, 19.51, 30.83 및 44.05%의 비교적 낮은 저해 활성을 보였다. 비교예 2(BT) 추출물은 12.14, 20.88, 32.25 및 47.84% 저해 활성, 실시예 2(GBT1) 추출물 15.27, 22.65, 43.30 및 58.85%의 저해 활성, 실시예 1(GBT2) 추출물은 14.80, 21.41, 42.16 및 51.09%의 저해 활성으로 실시예 2(GBT1) 추출물이 가장 높은 저해 활성을 나타내었다. 따라서, 본 발명에 따른 제다 공정을 거친 가바홍차의 AChE 저해 활성 효과가 현저하다는 것을 확인할 수 있었다.Referring to Figure 8, the comparative example 1 (A) as a control extract showed a relatively low inhibitory activity of 11.15, 19.51, 30.83 and 44.05%. Comparative Example 2 (BT) extract had 12.14, 20.88, 32.25 and 47.84% inhibitory activity, Example 2 (GBT1) extract had 15.27, 22.65, 43.30 and 58.85% inhibitory activity, Example 1 (GBT2) extract had 14.80, 21.41, With inhibitory activities of 42.16 and 51.09%, the extract of Example 2 (GBT1) showed the highest inhibitory activity. Therefore, it was confirmed that the AChE inhibitory activity of GABA black tea subjected to the brewing process according to the present invention was remarkable.
평가예 10 관능평가Evaluation Example 10 Sensory Evaluation
실시예 1(GBT2), 실시예 2(GBT1) 및 비교예 2(BT)의 색, 향, 맛 및 농도감을 확인하기 위해 관능평가를 진행하였다. 관능평가를 진행하기 위해 실시예 1(GBT2), 실시예 2(GBT1) 및 비교예 2(BT)의 가바홍차 5g을 생수 500ml에 넣은 후 상온에 2시간을 두었다가 저온 3℃에서 6시간 보관하고 추출하여 냉음료를 제조하였다. Sensory evaluation was conducted to confirm the color, aroma, taste and concentration of Example 1 (GBT2), Example 2 (GBT1) and Comparative Example 2 (BT). In order to perform sensory evaluation, 5 g of GABA black tea of Example 1 (GBT2), Example 2 (GBT1), and Comparative Example 2 (BT) was added to 500 ml of bottled water, left at room temperature for 2 hours, and stored at a low temperature of 3 ° C for 6 hours. A cold drink was prepared by extraction.
관능평가의 대상은 전문가, 비전문가 20∼30대 10명, 40∼50대 10명, 60대 이상 10명씩 총 60명을 선정하였으며, 상기의 제조한 실시예 1(GBT2), 실시예 2(GBT1) 및 비교예 2(BT)의 냉음료 3종을 냉장 보관하였다가 관능평가 직전에 꺼내어 일회용 종이컵에 약 30ml 씩 담아 제공하였으며, 이때 관능평가 시료와 시료 사이에 입안을 헹굴 수 있도록 정수된 물을 함께 제공하였다.A total of 60 people were selected for the sensory evaluation, including experts, 10 non-professionals in their 20s and 30s, 10 people in their 40s and 50s, and 10 people in their 60s or older, Example 1 (GBT2) and Example 2 (GBT1 ) and three types of cold drinks of Comparative Example 2 (BT) were stored in a refrigerator and taken out immediately before sensory evaluation, and about 30 ml each was provided in disposable paper cups. At this time, filtered water was used to rinse the mouth between the sensory evaluation sample and the sample provided together.
도 9 및 도 10을 참조하면, 전문가 집단에서의 비교예 2(BT)의 선호도는 6.1∼6.7로 고른 분포를 나타내었으나, 가바를 포함한 아미노산이 다량 함유되어있는 실시예 1(GBT2) 및 실시예 2(GBT1)의 선호도에서는 20∼30대에서는 5.4∼6.2, 40∼50대 7.7∼7.8, 60대 이상에서는 7.2로 나타나 2019년 ‘국내 소비자의 차음료에 대한 소비 실태 및 인식조사’에서 50대 이상이 차를 선택함에 있어 건강 기능성을 가장 중요시한다는 결과와 일치하였다. 또한, 비전문가 집단에서의 비교예 2(BT)의 선호도는 연령에 상관없이 6.3∼6.8을 나타내어 전문가 집단과 유의적인 차이는 없었다.9 and 10, the preference of Comparative Example 2 (BT) in the expert group showed an even distribution of 6.1 to 6.7, but Example 1 (GBT2) and Example 1 (GBT2), which contained a large amount of amino acids including GABA. 2 (GBT1), 5.4 to 6.2 in the 20s and 30s, 7.7 to 7.8 in the 40s and 50s, and 7.2 in the 60s and older, in the 2019 'Korean Consumers' Consumption and Perception Survey on Tea Beverages' in their 50s This coincided with the result that health functionality was most important in choosing tea. In addition, the preference of Comparative Example 2 (BT) in the non-expert group was 6.3 to 6.8 regardless of age, and there was no significant difference from the expert group.
또한, 실시예 2(GBT1)에 대한 선호도 조사에서는 20∼30대(6.4)〈 40∼50대(7.2) 〈 60대(7.9)로 나타나 연령대가 높아질수록 기능성음료에 대한 관심이 높은 것으로 나타났다. 그러나 실시예 1(GBT2)의 조사에서는 전 연령대에서 7.0∼7.4로 고른 선호도를 나타낸 것을 보아, 실시예 1(GBT2)로 제조된 가바홍차가 색, 향, 맛 등에 있어서 호불호 없이 전 연령대에 있어서 기호성이 높은 것을 알 수 있다.In addition, in the preference survey for Example 2 (GBT1), 20s to 30s (6.4) < 40s to 50s (7.2) < 60s (7.9), indicating that interest in functional beverages increased with age. However, in the survey of Example 1 (GBT2), it was seen that all age groups showed an even preference of 7.0 to 7.4, so that the GABA black tea prepared in Example 1 (GBT2) had palatability in all age groups without liking or disliking in color, aroma, taste, etc. It can be seen that this high
평가예 11 설문조사Evaluation Example 11 Survey
음료추출 용기에 80L의 생수를 넣어 물의 온도가 100℃가 되도록 끓인 뒤, 물의 온도를 75℃까지 낮추었다. 이후 실시예 1(GBT2)의 가바홍차 208g을 넣은 뒤, 뚜껑을 닫아 압력 상태에서 온도를 75℃로 유지하면서 1시간 동안 차를 달였다. 1시간 뒤 우려낸 찻잎을 제거한 후 410ml의 용기에 담아 가바홍차 음료를 제조하였으며, 상기 가바홍차 음료를 대상으로 설문조사를 진행하였다. After putting 80L of bottled water into a beverage extraction container and boiling the water to a temperature of 100 ° C, the temperature of the water was lowered to 75 ° C. Then, 208 g of GABA black tea of Example 1 (GBT2) was added, the lid was closed, and the tea was brewed for 1 hour while maintaining the temperature at 75° C. under pressure. After 1 hour, the brewed tea leaves were removed and placed in a 410ml container to prepare a GABA black tea beverage, and a survey was conducted on the GABA black tea beverage.
200명의 일반인을 대상으로, 가바홍차 음료 410ml를 시음한 후 1. 시제품의 농도(맛)은 연하다, 적당하다, 진하다의 세 가지 답, 2. 시제품 한 병의 포장 단위의 적당 수준은 양이 적다, 적당하다, 양이 많다의 세 가지 답, 3. 시제품의 판매시 적정 판매가격은 2000원, 2500원, 3000원의 세 가지 답을 조사하여 통계를 내었다. After tasting 410ml of GABA black tea beverage for 200 people, 1. The concentration (taste) of the prototype is light, moderate, and thick. The three answers of , moderate, and large amount, and 3. The appropriate selling price when selling a prototype is 2,000 won, 2,500 won, and 3,000 won, respectively.
도 11을 참조하면, 시제품의 농도(맛)에 관하여 적당하다는 의견이 200명 중 145명으로 실시예 1(GBT2)의 가바홍차를 이용해 제조된 가바홍차 음료의 농도가 적정한 것을 확인하였다. 또한, 가바홍차의 제품의 양이 410ml인 것에 대해 200명 중 169명이 적당하다 하였으며, 판매가격에 대해서는 200명 중 128명이 2000원이 적당하다 의견을 낸 것을 확인할 수 있다.Referring to FIG. 11, 145 out of 200 people gave the opinion that the concentration (taste) of the prototype was appropriate, confirming that the concentration of the GABA black tea beverage prepared using the GABA black tea of Example 1 (GBT2) was appropriate. In addition, 169 out of 200 people said that the amount of GABA black tea was 410ml, and 128 out of 200 people said that 2,000 won was appropriate for the selling price.
Claims (11)
상기 단계 S1의 생엽을 위조하는 단계(S2);
상기 단계 S2의 위조된 찻잎을 질소가스치환법으로 혐기처리한 후 호기처리하는 공정을 3 ~ 4번 반복하는 단계(S3);
상기 단계 S3의 찻잎을 유념 및 발효하는 단계(S4);
상기 단계 S4의 발효된 찻잎을 건조하는 단계(S5);를 포함하는,
가바(GABA) 함량이 증가된 가바홍차의 제다 방법.
Collecting raw leaves (S1);
counterfeiting the fresh leaves of step S1 (S2);
A step of anaerobically treating the counterfeit tea leaves of step S2 by a nitrogen gas exchange method and then repeating aerobic treatment 3 to 4 times (S3);
Minding and fermenting the tea leaves of step S3 (S4);
Including, a step (S5) of drying the fermented tea leaves of step S4;
Method for preparing GABA black tea with increased GABA content.
상기 단계 S2의 위조는 30 내지 32℃의 온도, 55 내지 65%의 상대습도에서 12 내지 48시간 동안 이루어지는 것을 특징으로 하는 가바(GABA) 함량이 증가된 가바홍차의 제다 방법.
The method of claim 1,
The counterfeiting of step S2 is performed at a temperature of 30 to 32 ° C. and a relative humidity of 55 to 65% for 12 to 48 hours.
상기 단계 S3의 혐기는 2시간 내지 4시간 이루어지고, 호기는 30분 내지 2시간 동안 이루어지는 것을 특징으로 하는 가바(GABA) 함량이 증가된 가바홍차의 제다 방법.
The method of claim 1,
The method of preparing GABA black tea with increased GABA content, characterized in that the anaerobic in step S3 is performed for 2 to 4 hours and the aeration is performed for 30 minutes to 2 hours.
상기 단계 S3에서 질소가스치환법은 혐기는 용기에서 산소를 제거한 후 질소가스를 넣고, 호기는 용기를 개봉하여 공기에 노출시키는 방식으로 수행하는 것을 특징으로 하는 가바(GABA) 함량이 증가된 가바홍차의 제다 방법.
The method of claim 1,
In the step S3, the nitrogen gas replacement method is anaerobic by removing oxygen from the container, then adding nitrogen gas, and exhalation by opening the container and exposing it to air. GABA black tea with increased GABA content, characterized in that of Jeddah method.
상기 단계 S4의 유념 및 발효는 실내온도 20 내지 25℃의 온도, 상대습도 85 내지 90%에서 2 내지 3시간 동안 수행하는 것을 특징으로 하는 가바(GABA) 함량이 증가된 가바홍차의 제다 방법.
The method of claim 1,
The method of producing GABA black tea with increased GABA content, characterized in that the minding and fermentation of step S4 is performed for 2 to 3 hours at a room temperature of 20 to 25 ° C. and a relative humidity of 85 to 90%.
상기 단계 S5의 건조는
110 내지 115℃의 온도에서 10 내지 15분 동안 1차 건조하는 단계(s1);
1차 건조 후 20 내지 40분 동안 탄량하는 단계(s2);
탄량 후 85 내지 90℃의 온도에서 15 내지 30분 동안 2차 건조하는 단계(s3);를 포함하는 것을 특징으로 하는 가바(GABA) 함량이 증가된 가바홍차의 제다 방법.
The method of claim 1,
Drying in step S5 is
Primary drying at a temperature of 110 to 115 ° C. for 10 to 15 minutes (s1);
Carbonizing for 20 to 40 minutes after primary drying (s2);
A method for preparing GABA black tea with increased GABA content, comprising the step (s3) of secondary drying at a temperature of 85 to 90 ° C. for 15 to 30 minutes after carbonization.
GABA black tea with increased GABA content, prepared according to the method of any one of claims 1 to 6.
A GABA black tea beverage prepared using the GABA black tea of claim 7.
상기 가바홍차 음료는,
저온에서 보관하여 제조하거나, 고온에서 달여 제조하는 것을 특징으로 하는 가바홍차 음료.
The method of claim 8,
The GABA black tea beverage,
A GABA black tea beverage characterized in that it is prepared by storing at a low temperature or decocted at a high temperature.
상기 저온에서 보관하여 제조하는 방법은
가바홍차를 물에 넣은 후
상온에서 1 내지 2시간 보관하고,
2 내지 5℃의 저온에서 6 내지 7시간 동안 보관한 후,
가바홍차를 제거하여 제조되는 것을 특징으로 하는 가바홍차 음료.
The method of claim 9,
The method for preparing by storing at a low temperature
After adding GABA tea to water
Store at room temperature for 1 to 2 hours,
After storage at a low temperature of 2 to 5 ° C. for 6 to 7 hours,
A GABA black tea beverage, characterized in that it is prepared by removing GABA black tea.
상기 고온에서 달여 제조하는 방법은
물을 90 내지 100℃의 온도로 끓인 후, 온도를 70 내지 80℃로 낮추고,
가바홍차를 상기 물에 넣은 후, 압력 상태에서 온도를 70 내지 80℃로 유지하면서 30분 내지 2시간 동안 달인 후,
가바홍차를 제거하여 제조되는 것을 특징으로 하는 가바홍차 음료.The method of claim 9,
The method of preparing by decoction at the high temperature
After boiling water at a temperature of 90 to 100 ° C, the temperature is lowered to 70 to 80 ° C,
After adding GABA black tea to the water, decoction for 30 minutes to 2 hours while maintaining the temperature at 70 to 80 ° C. under pressure,
A GABA black tea beverage, characterized in that it is prepared by removing GABA black tea.
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