KR20100058782A - Preparation method of half fermented tea comprising leaves of a persimmon and tea composition comprising the same - Google Patents

Abstract

The present invention (a) forging a persimmon leaf; (b) stitching the forged persimmon leaf; (c) keeping the young persimmon leaves until juice comes out; (d) drying the persimmon leaves with complete mind; (e) secondary forging dry persimmon leaves indoors; (f) chopping the forged persimmon leaves at least twice; And (g) provides a method for producing persimmon leaf semi-fermented tea comprising the step of drying the persimmon leaf finish.

Description

Preparation method and composition of half fermented tea comprising leaves of a persimmon and tea composition comprising the same}

The present invention relates to a method and composition for preparing semi-fermented tea using persimmon leaves, and more particularly, to a method and composition for producing persimmon leaf semi-fermented tea, which exhibits an excellent effect on functionality.

Persimmon is a specialty of the Asian region, and it is a fruit that contains unique sweetness only in China, Japan, and Korea. Persimmon is a deciduous broad-leaved arboreous tree growing in villages all over the country. Common components of persimmon leaves include flavonoid glycosides, resins, tannins, carokines, organic acids, sugars, essential oils, chlorophyll, and many other ingredients. Especially, they contain a lot of fiber, protein, and vitamin C. This is 20 times the amount of lemon to increase the blood flow of the coronary arteries.

Persimmon leaf tea is especially good for preventing hypertension and arteriosclerosis, and when hypertension patients take longer, blood pressure lowers and the head becomes lighter. If you have diabetes and are causing thirst, mourning can be a good supplement. In addition, it has a clear effect on scurvy, anemia, cerebral hemorrhage, and is a suitable material for preventing various adult diseases.

However, despite the pharmacological effects of persimmon leaves as described above, commercially available persimmon leaf tea appears to be somewhat inferior to other teas in overall sensory characteristics such as color, taste and aroma, so the improvement of the sensory characteristics is urgent.

The present invention has been made to solve the problems of the prior art as described above, the object is to provide a persimmon leaf semi-fermented tea composition excellent in the sensory properties while using the pharmacological activity of persimmon leaves.

Another object of the present invention is to provide a method for producing a semi-fermented tea semi-fermented tea excellent in the sensory characteristics while using the pharmacological activity of persimmon leaves.

The technical problem as described above is achieved by the following configuration according to the present invention.

(1) (a) forging persimmon leaves; (b) stitching the forged persimmon leaf; (c) keeping the young persimmon leaves until juice comes out; (d) drying the persimmon leaves with complete mind; (e) secondary forging dry persimmon leaves indoors; (f) chopping the forged persimmon leaves at least twice; And (g) drying the persimmon leaves, which has been finished with the sound quality.

(2) The method of claim 1, wherein the forgery of the persimmon leaves of step (a) is forged at 25 ~ 30 ℃ in the presence of sunlight; And forging a persimmon leaf forged under sunlight at 23 to 28 ° C. in a room.

(3) The method for producing persimmon leaf semifermented tea according to the above 1, wherein the quality of the step (f) is repeated three times.

(4) forging persimmon leaves for 10-40 minutes at 25-30 ° C. in the presence of sunlight; Forging forged sunlight persimmon leaves for 10 to 20 hours at 23 ~ 28 ℃ indoors; Steaming forged persimmon leaves at 180 to 220 ° C. for 1 to 5 minutes; Keeping the persimmon leaves thin for 5 to 10 minutes until juice comes out; Keeping the persimmon leaves in mind are dried in hot air for 5 to 15 minutes at 90 to 110 ° C; Forging hot-dried persimmon leaves for 1 to 5 hours at 23 ~ 28 ℃ indoors; Steaming forged persimmon leaves three times for 1 to 5 minutes at 180 to 220 ° C .; And persimmon leaf semi-fermented tea manufacturing method comprising the step of drying by hot air for 80 to 100 minutes at 70 ~ 100 ℃.

(5) Persimmon leaf semi-fermented tea composition containing the persimmon leaf obtained by 1st term | claim or 4th term | claim.

According to the above configuration of the present invention, it is possible to provide the persimmon leaf semifermented tea excellent in the sensory characteristics while using the pharmacological activity of the persimmon leaf.

In this way, the semi-fermented tea with excellent sensuality can be manufactured into a tea composition in a form that can be consumed by the general public, thus contributing to the income increase of the cultivated farmers. You can broaden your options.

Persimmon leaf semi-fermented tea according to the present invention comprises the steps of: (a) forging persimmon leaves; (b) stitching the forged persimmon leaf; (c) keeping the young persimmon leaves until juice comes out; (d) drying the persimmon leaves with complete mind; (e) secondary forging dry persimmon leaves indoors; (f) chopping the forged persimmon leaves at least twice; And (g) it may be prepared through the step of drying the persimmon leaves complete quality.

Semi-fermented tea of persimmon leaves according to the present invention is obtained by the fermentation process by the enzyme having persimmon leaves, the degree of fermentation is preferably in the state of about 30 to 60% progressed to the highest color, taste and aroma. Hereinafter, the manufacturing process of the semi-fermented tea in more detail step by step as follows.

1st forging process

For fermentation of persimmon leaves, the first step is to forge sunlight collected persimmon leaves. Daylight forgery includes drying the persimmon leaves under sunlight, preferably forging for 10 to 40 minutes at 25 ~ 30 ℃. If it falls below the above range, it is difficult to obtain a desired counterfeiting effect. If the above range is exceeded, it is too wilted and the merchandise may be degraded.

2nd forging process

Through the above process, the forged persimmon leaf is forged again for 10 to 20 hours in a room at 23 ° C. to 28 ° C., and through this forging process, it is possible to maintain an appropriate moisture content for the next step of the steaming process.

1st grinding process

In this way, the persimmon leaf forging process is performed. Squeezing process is a process of roasting persimmon leaves using heat, preferably using a roaster (RPM 6.5) can be performed for 1 to 5 minutes at 180 ~ 220 ℃. This process is important not only for the determination of tea taste, but also to prevent oxidation of persimmon leaves and to remove the toxicity of persimmon leaf tea.

Keep in mind

Note the persimmon process on the persimmon leaves that have completed the first extraction process. The mind process is carried out by rubbing the persimmon leaves which have been subjected to the thinning process on a flat plate. Preferably, the persimmon leaf juice is stirred for about 5 to 10 minutes. Through this process, it is possible to give a unique flavor of persimmon leaf juice.

First drying process

Thus, the persimmon leaf with the mind is preferably hot-air dried for 5 to 15 minutes at 90 ~ 110 ℃.

3rd forging process

Hot air dried persimmon leaves forged for 1 to 5 hours in the room 23 ~ 28 ℃. Through this forging process, it is possible to maintain an appropriate moisture content for the next step of the second wetting process.

2nd grinding process

In the present invention, the forged persimmon leaf preferably comprises a process of performing the qualitatively repeated several times for 1 to 5 minutes at 180 ~ 220 ℃. Preferably, the number of times of the repeated drawing process is good in terms of improving the sensory properties. When the three times the steaming process is carried out in this way, as well as eliminating the toxicity of tea, various components that determine the unique taste of persimmon leaf tea can be dissolved in water, thereby improving the functionality and the preservation.

2nd drying process

After completing the final steaming process several times, the step of drying by hot air for 80 to 100 minutes at 70 ~ 100 ℃ is carried out.

The persimmon leaves which have undergone the above-mentioned processes are finally fermented by about 30 to 60%, resulting in a sensitized semifermented tea with excellent color, taste, aroma and overall preference.

In the present invention, the persimmon leaf having undergone the repulsive effect tablet may be finely cut and used. The persimmon leaf may be cut to a size determined according to the intended use, for example, a tea bag or the like. This cutting process is performed by, for example, a rotary cutter having a screen having a mesh scale of 1 to 30 mm, or performing one or more selected ones of a roll, a hamma, a disk, a burr mill, a ball mill, and a pulping in a single step or a multi step. You may. Persimmon leaves are pulverized so as to have a particle size of 1 to 5 mm using the above cutting or milling machine. When the particle size is pulverized to 1 to 5mm, the taste and aroma are the best and are very well in hot water.

In addition, to preserve the persimmon leaf semi-fermented tea obtained through the above process, in order to prevent a change in the fragrance of the persimmon leaf tea, the color change of the leaching liquid, etc., it is more preferable to seal and preserve with a deoxidizing agent in a gas barrier bag. The gas barrier sealing which can be used at this time can use the bag whose oxygen permeability is 10 ml / m <2> * atm * 24h or less, and the water vapor permeability is 10 g / m <2> * 24h (0 → 90% RH) or less. Iron may be used as the oxygen scavenger which can be sealed together, and in this case, it is preferable to mark on the bag that the semi-fermented tea can be consumed after 1 hour to 7 days after opening the bag.

The persimmon leaf semi-fermented tea may further include various additives as necessary. For example, the additives include sugars, amino acids, and the like.

Sugars include sugar, glucose, starch syrup, fructose, maltose, honey, fructooligosaccharide, iso oligosaccharide, malto oligosaccharide, xylose, sorbitol, maltitol, mannitol, erythritol one or more selected from the group consisting of erythritol, xylitol, glycyrrhizin, d-sorbitol, stevioside, tomatein, acesulfame potassium, saccharin, aspartame, cyclate and sucralose Or it is also possible to add the enzyme-treated sugar thereof.

Amino acids include glycine, alanine, valine, leucine, isoleucine, threonine, threonine, DL-threonine, serine and cysteine ), Cystine, methionine, DL-methionine, DL-methionine, aspartic acid, asparagine, glutamic acid, lysine, arginine, histidine (histidine), phenylalanine, DL-phenylalanine, DL-phenylalanine, tyrosine, tryptophane, proline, oxy-proline and taurine One or more.

If you add at least one selected from the group consisting of brown rice, cornus and chrysanthemum to the persimmon leaf semi-fermented tea according to the present invention prepared through the above process can be produced a tea taste better. Brown rice, cornus oil and chrysanthemum may be added to add the rich flavor, respectively, 0.1 to 0.5% by weight relative to the total weight of the tea composition.

Put each of the pulverized raw materials constituting the persimmon leaf semi-fermented tea composition prepared through the above process into a tea bag bag, and then sealing it, preferably packaging 1.2 to 1.5g for individual use and 5 to 10g for home use. Do. In addition, it is preferable to enjoy a tea having excellent sensory characteristics by ingesting in hot water about 100 times the amount of semi-fermented tea semi-fermented tea during drinking for several minutes.

Hereinafter, the content of the present invention will be described in more detail with reference to Examples. However, the following illustrated examples are only presented to aid the understanding of the present invention and should not be construed as limiting the scope of the present invention.

Example 1 Preparation of Persimmon Leaf Semi Fermented Tea

Persimmon leaf semifermented tea was prepared by the process as shown in FIG. 1.

Persimmon leaves were harvested and forged for 30 minutes at 25 ° C to 30 ° C in sunlight. Sun-dried persimmon leaves were transferred to the room for the first time for 17 hours at 23 ℃ ~ 28 ℃. Then, the forged persimmon leaf was steamed using a roaster (RPM 6.5) at 200 ° C. for 3 minutes. Persimmon leaves after the completion of the first steaming process was performed to keep the rubbing process for about 5 to 10 minutes until the juice comes out. The persimmon leaves with complete mind were dried using hot air at 100 ° C. for 10 minutes. Secondary forging process was performed for 3 hours in the room again with hot air dried persimmon leaves. Persimmon leaves after the completion of the secondary forging process was carried out for 3 minutes at 200 ℃, and dried by hot air at 90 ℃ 90 minutes.

Example 2 Preparation of Persimmon Leaf Semi Fermented Tea

Persimmon leaf semi-fermented tea was prepared by the same process except that the final steaming process was repeated twice in Example 1.

Example 3 Preparation of Persimmon Leaf Semifermented Tea

Persimmon leaf semi-fermented tea was prepared by the same process except that the final steaming process was repeated three times in Example 1.

Example 4 Preparation of Persimmon Leaf Semi Fermented Tea

Persimmon leaf semi-fermented tea was prepared by the same process except that the final steaming process was repeated four times in Example 1.

<Experiment 1> Sensory test by the number of times persimmon leaf semi-fermented tea

Thirty sensory personnel trained on the samples obtained in Examples 1 to 4 were subjected to sensory evaluation using color, aroma, taste, and general preference using a nine-point scale.

TABLE 1

From the above results, the semi-fermented tea of Example 3, which was repeated three times of the final number of times, was found to have the highest preference.

Experimental Example 2

The results obtained by analyzing the pH, chromaticity, turbidity, brownness, and soluble solid content of the samples obtained in Examples 1 to 4 are shown in Table 2 below.

TABLE 2

According to the experimental results, the pH tended to decrease as the number of extractions increased, and the chromaticity L and a values of Example 2 and b values of Example 3 were higher. Turbidity and soluble solids were high in Example 3, and brown in Example 1. Among them, the higher the b value (yellowness) of the semi-fermented tea, the closer the color was to yellow. Thus, it was confirmed that Example 3 was the best in terms of preference.

Experimental Example 3

As a control, non-fermented tea and fermented tea using persimmon leaves as raw materials were prepared and compared with the semi-fermented tea according to Example 3.

Non-fermented tea can be classified into roasted tea and steamed tea, and among them, roasted for 15 minutes, the sensory best was selected as the control 1.

The fermented tea was prepared by fermentation at 50 ° C. and 80% humidity for 24 hours and then dried by hot air drying.

Among the three types of tea, the best sensory taste was selected and the result of comparative sensory evaluation was as shown in FIG. 2.

In consideration of the results of FIG. 2, it was found that the semi-fermented tea of Example 3 had the highest acceptability in terms of color, aroma, taste, and overall preference.

In addition, the results of analyzing the pH, chromaticity, turbidity, brownness, soluble solids for each of the product groups are shown in Table 3.

TABLE 3

According to the results of the experiment, pH, brownness, soluble solids showed high fermentation tea, color L value of non-fermented tea was high, a value of fermented tea was high, and b value reflecting high palatability was shown in Example 3. Semifermented tea was the highest.

Experimental Example 4

Sensory test results of persimmon leaf tea on the market as a control was shown in Table 4 below.

TABLE 4

As can be seen from the results in Table 4, the three sensory persimmon leaf tea on the market and the semi-fermented tea of Example 3 according to the present invention as a result of the comparison sensory evaluation, the persimmon leaf semi-fermented tea of Example 3 was sold on the market The preference was evaluated higher than the persimmon leaf tea.

In addition, the results of analyzing the pH, chromaticity, turbidity, brownness, soluble solids for each of the product family is shown in Table 5.

TABLE 5

According to the results of the experiment, pH, turbidity, brownness, and soluble solids had the highest commercial difference C, and the chromaticity L, a value, and b value showed the highest semi-fermentation difference of Example 3.

As described above, it has been described with reference to a preferred embodiment of the present invention, but those skilled in the art various modifications and changes of the present invention without departing from the spirit and scope of the invention described in the claims below I can understand that you can.

1 is a manufacturing process of semi-fermented tea persimmon leaf according to the present invention.

Figure 2 is a graph comparing the sensory test results of non-fermented tea, semi-fermented tea, and fermented tea using persimmon leaves.

Claims (5)

(a) forging persimmon leaves; (b) stitching the forged persimmon leaf; (c) keeping the young persimmon leaves until juice comes out; (d) drying the persimmon leaves with complete mind; (e) secondary forging dry persimmon leaves indoors; (f) chopping the forged persimmon leaves at least twice; And (g) drying the persimmon leaves, which has been finished with the sound quality. The method of claim 1, wherein the forgery of the persimmon leaf of step (a) comprises the steps of forging at 25 ~ 30 ℃ in the presence of sunlight; And forging a persimmon leaf forged under sunlight at 23 to 28 ° C. in a room. The method for preparing persimmon leaf semi-fermented tea according to claim 1, wherein the quality of step (f) is repeated three times. Forging persimmon leaves for 10-40 minutes at 25-30 ° C. in the presence of sunlight; Forging forged sunlight persimmon leaves for 10 to 20 hours at 23 ~ 28 ℃ indoors; Steaming forged persimmon leaves at 180 to 220 ° C. for 1 to 5 minutes; Keeping the persimmon leaves thin for 5 to 10 minutes until juice comes out; Keeping the persimmon leaves in mind are dried in hot air for 5 to 15 minutes at 90 to 110 ° C; Forging hot-dried persimmon leaves for 1 to 5 hours at 23 ~ 28 ℃ indoors; Steaming forged persimmon leaves three times for 1 to 5 minutes at 180 to 220 ° C .; And persimmon leaf semi-fermented tea manufacturing method comprising the step of drying by hot air for 80 to 100 minutes at 70 ~ 100 ℃. Persimmon leaf semi-fermented tea composition containing the persimmon leaf obtained by Claim 1 or 4.

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