Method for manufacturing tea bag composition containing ginkgo leaves

Abstract

The present invention relates to a method for manufacturing a tea bag composition containing ginkgo leaves, which contains stevia, mulberry leaf powder and leaves of ginkgo trees, which are a Korean native variety native to Cheongna-myeon, Janghyeon-ri Ginko Village in Boryeong-si, Chungcheongjang-do, the composition being manufactured using a special fermentation process in order to increase the unique flavor.

Description

Method for producing a composition for tea bags containing ginkgo leaves

[0001] The present invention relates to a method for producing a composition for a tea bag containing ginkgo leaves, which is provided as tea for a tea bag by drying and roasting the leaves of the ginkgo tree, a native species of Korea.

[0002] The present invention relates to a method for producing a composition for a tea bag containing ginkgo leaves, which is provided by fermenting the leaves of ginkgo trees, a native species of Korea, and mulberry leaves.

[0003]

[0004] Ginkgo biloba is a deciduous tree belonging to the gymnosperm family. It emerged during the Permian Period of the Paleozoic Era, 280 million years ago, and has survived to the present day. Although classified as "Critically Endangered" on the International Union for Conservation of Nature (IUCN) Red List, Ginkgo biloba is still widely distributed in East Asia, particularly China, Korea, and Japan. Its leaves and fruit have long been used as medicinal herbs in traditional Korean medicine.

[0005] With the isolation of ginkgolide from the ginkgo tree in 1932, ginkgo leaves and fruit began to be utilized in modern medicine. Ginkgo leaf extract contains a wide variety of terpenes and flavonoids, and its primary effect is to inhibit platelet aggregation. Its wide range of pharmacological activities, including neuroprotection, antioxidant activity, anti-inflammatory activity, anti-ischemia activity, and cardiovascular protection, are recognized.

[0006] Korean ginkgo leaves are known to have particularly excellent pharmacological effects, and in 1981, the German pharmaceutical company Schwabe made a huge profit from a component called 'zinccotravone glycoside', which was extracted only from the ginkgo leaves of Korean native ginkgo trees.

[0007] However, not all ginkgo trees possess these pharmacological properties. For example, some ginkgo leaves from Jeju Island and the East Sea lack the active ingredient. The Korean native ginkgo tree with these properties is primarily native to the Boryeong region (Janghyeon-ri, Cheongra-myeon, Ginkgo Village). Compared to Japanese hybrids or Chinese ginkgo trees, this ginkgo tree is characterized by its smaller, denser, and chewier fruit.

[0008] Meanwhile, as modern diets become more Westernized, consumption of fats and oils increases, contributing to circulatory diseases such as arteriosclerosis, hypertension, myocardial infarction, and stroke. Hypercholesterolemia, a major cause of these circulatory diseases, can be alleviated by enhancing the activity of antioxidant enzymes in the body to suppress or eliminate lipid peroxide production. Ginkgo leaves are a powerful antioxidant food ingredient, and as mentioned above, the leaves of the native Korean ginkgo tree have long been known for their outstanding medicinal properties.

[0009] However, despite the excellent pharmacological effects mentioned above, many farmers are having difficulties today because the native ginkgo trees in our country are being pushed out by cheap Chinese and Japanese improved varieties.

[0010] Accordingly, the present invention has led to the development of a tea bag using the leaves of the native Korean ginkgo tree as a base so that the general public can easily consume ginkgo leaves in their daily lives.

[0011]

[0012] In order to achieve the above purpose, the present invention provides a tea bag made by collecting young leaves of a native Korean ginkgo tree in June, drying them, and roasting them.

[0013]

[0014] In order to solve the above problem, the present invention comprises the steps of collecting native ginkgo leaves, young green ginkgo leaves, drying them in a dryer at 70 to 80°C for 1 to 10 hours, drying the dried ginkgo leaves in a shaded place at 50 to 60°C for 5 to 15 hours, so that the moisture content of the ginkgo leaves becomes 15% or less, and filling the dried ginkgo leaves in a sealed container and storing them in a low-temperature aging storage facility for 1 to 2 weeks.

[0015] A step of taking out the secondarily dried ginkgo leaves from the sealed container in the above low-temperature maturation storage and grinding them to have a particle size of 100 to 300 mesh to produce ginkgo leaf powder, and then putting 97 to 98 wt% of the ground ginkgo leaf powder, 0.1 to 1 wt% of stevia, and 1 to 2 wt% of ginkgo powder into a heating pot, and stirring and roasting at 100 to 300°C for 1 to 3 hours to produce a ginkgo tea bag composition;

[0016] A method for producing a tea bag composition containing ginkgo leaves is provided, characterized by including a step of packaging the ginkgo tea bag composition in 10g units in tea bag packaging paper.

[0017] The purpose of the invention is to provide a method for manufacturing a tea bag composition containing ginkgo leaves, which is made by manufacturing a tea bag using young leaves of a ginkgo tree native to Korea, so that the tea has a savory taste, deep flavor, and excellent antioxidant effect.

[0018] The purpose of the invention is to provide a method for manufacturing a tea bag composition containing ginkgo leaves, which is made by manufacturing a tea bag using young leaves of a ginkgo tree native to Korea, so that the tea has a savory taste, deep flavor, and excellent antioxidant effect.

[0019]

[0020] A step of collecting native ginkgo leaves, but collecting young, light green ginkgo leaves, drying them in a dryer at 70 to 80°C for 1 to 10 hours, drying the dried ginkgo leaves in a shaded place at 50 to 60°C for 5 to 15 hours, so that the moisture content of the ginkgo leaves becomes 15% or less, and filling the dried ginkgo leaves in a sealed container and storing them in a low-temperature aging storage facility for 1 to 2 weeks.

[0021] A step of taking out the secondarily dried ginkgo leaves from the sealed container in the above low-temperature maturation storage and grinding them to have a particle size of 100 to 300 mesh to produce ginkgo leaf powder, and then putting 97 to 98 wt% of the ground ginkgo leaf powder, 0.1 to 1 wt% of stevia, and 1 to 2 wt% of ginkgo powder into a heating pot, and stirring and roasting at 100 to 300°C for 1 to 3 hours to produce a ginkgo tea bag composition;

[0022] A method for producing a tea bag composition containing ginkgo leaves, characterized in that it comprises a step of packaging the ginkgo tea bag composition in 10g units in tea bag packaging paper.

[0023] Below, we will look at specific details regarding a method for manufacturing a composition for tea bags containing ginkgo leaves.

[0024]

[0025] First, the "native ginkgo tree" mentioned in the present invention refers only to the ginkgo tree, a native species of Korea that grows wild in Ginkgo Village, Janghyeon-ri, Cheongra-myeon, Boryeong-si, Chungcheongnam-do.

[0026] In addition, all ginkgo by-products, including “native ginkgo tree leaves,” “ginkgo leaves,” and “ginkgo fruit,” mentioned in the present invention, refer only to those taken from ginkgo trees, a native species of Korea, growing wild in Ginkgo Village, Janghyeon-ri, Cheongra-myeon, Boryeong-si, Chungcheongnam-do.

[0027]

[0028] The present invention comprises the steps of collecting native ginkgo leaves, young green ginkgo leaves, drying them in a dryer at 70 to 80°C for 1 to 10 hours, drying the dried ginkgo leaves in a shaded place at 50 to 60°C for 5 to 15 hours, so that the moisture content of the ginkgo leaves becomes 15% or less, and filling the dried ginkgo leaves in a sealed container and storing them in a low-temperature aging storage facility for 1 to 2 weeks.

[0029] A step of taking out the secondarily dried ginkgo leaves from the sealed container in the above low-temperature maturation storage and grinding them to have a particle size of 100 to 300 mesh to produce ginkgo leaf powder, and then putting 97 to 98 wt% of the ground ginkgo leaf powder, 0.1 to 1 wt% of stevia, and 1 to 2 wt% of ginkgo powder into a heating pot, and stirring and roasting at 100 to 300°C for 1 to 3 hours to produce a ginkgo tea bag composition;

[0030] A method for producing a tea bag composition containing ginkgo leaves is included, characterized by including a step of packaging the ginkgo tea bag composition in 10g units in tea bag packaging paper.

[0031]

[0032] Below, the manufacturing method of a tea bag composition (hereinafter, “tea bag composition”) containing ginkgo leaves using the manufacturing method of Example 1 will be specifically examined.

[0033]

[0034] Collect the leaves of the native ginkgo tree as described above, but collect the young, light green ginkgo leaves.

[0035]

[0036] After that, the young green ginkgo leaves collected above are dried for the first time in a dryer at 70 to 80°C for 1 to 10 hours.

[0037]

[0038] After that, the above-mentioned primary dried ginkgo leaves are dried a second time in the shade at 50 to 60℃ for 5 to 15 hours so that the moisture content of the ginkgo leaves becomes less than 15%.

[0039]

[0040] The above-mentioned secondary dried ginkgo leaves are filled into a sealed container and stored in a low-temperature aging storage facility for 1 to 2 weeks.

[0041] The reason for low-temperature aging is to enhance the specific flavor and flavor substances of the ginkgo leaves. When aging at low temperatures, the flavor of specific ginkgo leaves tends to become concentrated, which creates a richer and deeper taste and flavor.

[0042]

[0043] Meanwhile, the effective ingredients of the ginkgo leaves are flavonoid compounds and terpene compounds (bilobalide, ginkgolide A, B, C, D, M, J). In addition, the components of flavonoid compounds can be divided into flavonol glycosides and biflavones, and are known to improve blood flow by activating nitric oxide (NO) and prostaglandin I2 (PGI2 prostacyclin), thereby inhibiting platelet aggregation and inducing vasodilation. In addition, it is known to help prevent dementia by improving cognitive ability and memory.

[0044] Furthermore, terpene compounds called bilobalide and ginkgolide are found only in ginkgo leaves and have excellent antioxidant properties.

[0045]

[0046] After that, the secondary dried ginkgo leaves are taken out from the sealed container in the low-temperature aging storage and ground to a particle size of 100 to 300 mesh to produce ginkgo leaf powder.

[0047] After placing 97 to 98 wt% of the crushed ginkgo leaf powder, 0.1 to 1 wt% of stevia, and 1 to 2 wt% of ginkgo powder in a heating pot, stir and roast at 100 to 300°C for 1 to 3 hours to prepare a ginkgo tea bag composition.

[0048]

[0049] Below, we will look at specific examples of the composition of the ginkgo tea bag through Table 1.

[0050] Mixing Example 1 Mixing Example 2 Mixing Example 3 Mixing Example 4 Ginkgo Leaf Powder 97 wt% 97.3 wt% 97.6 wt% 98 wt% Stevia 1 wt% 0.7 wt% 0.4 wt% 0.1 wt% Ginkgo Powder 2 wt% 2 wt% 2 wt% 1.9 wt% Total 100 wt% 100 wt% 100 wt% 100 wt%

[0051]

[0052] Here, through the above roasting process, the bitter taste is reduced and the savory flavor is enhanced.

[0053] In addition, if the roasting temperature is below 100℃, the roasting is not done properly and a savory flavor is not produced, and if it exceeds 300℃, nutrients are destroyed and the taste is altered due to carbonization, so it is desirable to perform the roasting at a limited temperature range.

[0054] Additionally, adding stevia can enhance the savory taste and increase the preference.

[0055]

[0056] In addition, the above-mentioned ginkgo powder is manufactured by removing the skin of the ginkgo fruit, freezing the pulp in a freezer at -18°C for 5 to 8 hours, using a freeze dryer at -55°C for 48 hours, and then grinding the dried pulp into 40 to 300 mesh using a grinder.

[0057] The above ginkgo powder has the same active ingredients as ginkgo leaves, but in particular, it contains more lecithin and asparagine, which helps relieve fatigue and promote metabolism, and adds the unique flavor of ginkgo to create a rich taste.

[0058]

[0059] Next, Example 1 is completed by packaging the manufactured ginkgo tea bag composition in 10g units into tea bag packaging paper.

[0060]

[0061] Here, the reason for packaging in 10g units is that when drinking tea, it is consumed by dissolving it in 300ml of water on average, and packaging in 10g units has the best taste and flavor when dissolved in 300ml of water.

[0062] If the amount of ginkgo tea bag composition in the tea bag packaging is less than 10g, it may be bland and lose flavor, and if it exceeds 10g, the bitter taste becomes stronger, so it is recommended to package it in a limited range.

[0063]

[0064] Additionally, Example 2 contains more mulberry leaves than Example 1.

[0065] In addition to the above Example 1,

[0066] A step of collecting native ginkgo leaves, but collecting young, light green ginkgo leaves, drying them in a dryer at 70 to 80°C for 1 to 10 hours, drying the dried ginkgo leaves in a shaded place at 50 to 60°C for 5 to 15 hours, so that the moisture content of the ginkgo leaves becomes 15% or less, and filling the dried ginkgo leaves in a sealed container and storing them in a low-temperature aging storage facility for 1 to 2 weeks.

[0067] A step of taking out the secondarily dried ginkgo leaves from the sealed container in the above low-temperature maturation storage and grinding them to have a particle size of 100 to 300 mesh to manufacture ginkgo leaf powder, and then putting 83 to 87 wt% of the ground ginkgo leaf powder, 10 to 15 wt% of mulberry leaf powder, 0.1 to 1 wt% of stevia, and 1 to 2 wt% of ginkgo powder into a heating pot, and stirring and roasting at 100 to 300°C for 1 to 3 hours to manufacture a mulberry leaf ginkgo blended tea bag composition,

[0068] The method further includes a step of packaging the above mulberry leaf ginkgo blended tea bag composition in 10g units in tea bag packaging paper.

[0069]

[0070] Below, the manufacturing method of Example 2 will be examined in detail.

[0071] At this time, the tea bag composition produced through the manufacturing method of Example 2 is named “Example 2 tea bag composition.”

[0072] First, collect native ginkgo leaves, young green ginkgo leaves, and dry them in a dryer at 70 to 80°C for 1 to 10 hours. Then, dry the dried ginkgo leaves in a shaded place at 50 to 60°C for 5 to 15 hours so that the moisture content of the leaves becomes 15% or less. Fill the dried ginkgo leaves in a sealed container and store them in a low-temperature aging storage facility for 1 to 2 weeks.

[0073]

[0074] The secondarily dried ginkgo leaves are taken out from the sealed container in the above low-temperature maturation storage and ground to a particle size of 100 to 300 mesh to produce ginkgo leaf powder.

[0075] After placing 83 to 87 wt% of the crushed ginkgo leaf powder, 10 to 15 wt% of the mulberry leaf powder, 0.1 to 1 wt% of the stevia, and 1 to 2 wt% of the ginkgo powder into a heating pot, stir and roast at 100 to 300°C for 1 to 3 hours to prepare a mulberry leaf and ginkgo blended tea bag composition.

[0076]

[0077] Below, we will look at specific examples of the mulberry leaf ginkgo blended tea bag composition through Table 2.

[0078] Mixing Example 1 Mixing Example 2 Mixing Example 3 Mixing Example 4 Ginkgo Leaf Powder 83 wt% 84 wt% 86 wt% 87 wt% Stevia 1 wt% 1 wt% 0.4 wt% 0.1 wt% Ginkgo Powder 1 wt% 2 wt% 2 wt% 1.9 wt% Mulberry Leaf Powder 15 13 11.6 wt% 11 Total 100 wt% 100 wt% 100 wt% 100 wt%

[0079] In addition, the above mulberry leaf powder refers to a product manufactured by collecting mulberry leaves, washing them in running water, drying them in the shade for 2 to 5 hours, and then drying them with hot air at 50 to 60°C for 48 to 60 hours using a hot air dryer to produce dried mulberry leaves, and then grinding the dried mulberry leaves to have a particle size of 100 to 300 mesh.

[0080] Here, the mulberry leaves are the leaves of the mulberry tree (Morus alba L., mulberry), and are rich in minerals such as Ca, Fe, K, Zn, and Mg, as well as vitamins A, B, and C, and plant fiber. They also contain gamma-aminobutyric acid (γ-GABA), which acts as a neurotransmitter and a blood pressure lowering substance, and deoxinojirimicin (DNJ) as a special ingredient, which has the effect of suppressing blood sugar increase. In addition, mulberry leaves are rich in flavonoids such as rutin, quercetin, quercitrin, and isoquercitrin, as well as dietary fiber such as pectin and cellulose, and amino acids, and are known to contain a large amount of physiologically active substances that are excellent in antibacterial, liver protection, and antioxidant activities.

[0081] Example 2 is completed by packaging the above mulberry leaf ginkgo blended tea bag composition in 10g units in tea bag packaging paper.

[0082] Here, the reason for packaging in 10g units is that when drinking tea, it is consumed by dissolving it in 300ml of water on average, and packaging in 10g units has the best taste and flavor when dissolved in 300ml of water.

[0083] If the mulberry leaf ginkgo blend tea bag composition in the tea bag packaging is less than 10g, it may be bland and lose flavor, and if it exceeds 10g, the bitter taste becomes stronger, so it is recommended to package it within a limited range.

[0084] The present invention maximizes taste and flavor and enhances the effectiveness of the active ingredients of each composition by blending ginkgo leaves and mulberry leaves.

[0085]

[0086] Below, we will examine the manufacturing method of Example 3 in detail.

[0087]

[0088] Here, Example 3 differs from Example 2 in that it uses fermented mulberry leaves and ginkgo leaves.

[0089]

[0090] Below, we will examine the specific details of Example 3.

[0091]

[0092] Example 3 is a method for producing fermented ginkgo leaves by collecting traditional ginkgo leaves, but collecting young, light green ginkgo leaves and drying them in a dryer at 70 to 80°C for 1 to 10 hours to make the moisture content of the ginkgo leaves 10 to 20%, steaming the ginkgo leaves with the moisture content of 10 to 20% at 80 to 100°C for 5 to 7 minutes, inoculating 0.5 to 1 wt% of Bacillus subtilis into 99 to 99.5 wt% of the steamed ginkgo leaves, and fermenting them at 37 to 38°C for 2 to 3 days, and roasting the fermented ginkgo leaves at 110 to 130°C for 3 to 10 minutes, and drying them at 60 to 80°C for 30 to 40 minutes, filling the roasted fermented ginkgo leaves in a sealed container, and maturing them at low temperature. Fermented ginkgo leaf powder manufactured by storing the roasted ginkgo leaves stored in the maturing room for 1 to 2 weeks and grinding them to a particle size of 100 to 300 mesh;

[0093]

[0094] After harvesting mulberry leaves, wash them in running water, cut them into 2 to 3 cm pieces, dry them with hot air at 100 to 230°C for 17 to 30 minutes, and then cool them to produce mulberry leaves with a moisture content of 6.5% or less, and then steam them with steam for 1 to 2 hours using a steamer, and then release the trapped steam for 10 to 20 seconds with the lid open to produce mulberry leaves with fine scratches formed on the surface, and then cool the mulberry leaves with fine scratches formed on them, and then naturally ferment them in a steamer at 30 to 50°C for 6 to 10 hours, and then steam the fermented mulberry leaves at 100 to 230°C. Fermented mulberry leaf powder prepared by roasting fermented stir-fried mulberry leaves at ℃ for 50 to 60 minutes and grinding the fermented stir-fried mulberry leaves to have a particle size of 100 to 300 mesh;

[0095]

[0096] The method is characterized in that 83 to 87 wt% of the fermented ginkgo leaf powder, 10 to 15 wt% of the fermented mulberry leaf powder, 0.1 to 1 wt% of stevia, and 1 to 2 wt% of ginkgo powder are placed in a heating pot, and then stirred and roasted at 100 to 300°C for 1 to 3 hours to produce a mulberry leaf ginkgo fermented blended tea bag composition, and the mulberry leaf ginkgo fermented blended tea bag composition is packaged in tea bag packaging in units of 10 g.

[0097]

[0098] [Fermented Ginkgo Leaf Powder;]

[0099]

[0100] First, collect the leaves of the native ginkgo tree, but collect the young, light green ginkgo leaves and dry them in a dryer at 70 to 80°C for 1 to 10 hours so that the moisture content of the ginkgo leaves becomes 10 to 20%.

[0101] Here, enzymes must be activated during the fermentation process, and enzymes work best and efficiently at a certain moisture content, with a moisture content of 10 to 20% providing optimal activation conditions for enzymes, allowing fermentation to proceed efficiently.

[0102]

[0103] Next, the ginkgo leaves having a moisture content of 10 to 20% are steamed at 80 to 100°C for 5 to 7 minutes, and 0.5 to 1 wt% of Bacillus subtilis is inoculated into 99 to 99.5 wt% of the steamed ginkgo leaves, and fermented at 37 to 38°C for 2 to 3 days to produce fermented ginkgo leaves.

[0104] Here, the tissue of the ginkgo leaves is softened through the steaming process at 80 to 100°C for 5 to 7 minutes, allowing microorganisms to easily penetrate, and the fermentation efficiency can be maximized through inoculation with Bacillus subtilis.

[0105]

[0106] Next, the fermented ginkgo leaves are roasted at 110 to 130°C for 3 to 10 minutes, dried at 60 to 80°C for 30 to 40 minutes, and the roasted fermented ginkgo leaves are filled into a sealed container and stored in a low-temperature maturation storage facility for 1 to 2 weeks. The roasted fermented ginkgo leaves stored in the maturation facility are ground to have a particle size of 100 to 300 mesh to produce fermented ginkgo leaf powder.

[0107] Here, roasting at 110 to 130°C for 3 to 10 minutes can remove moisture, further concentrate the aroma and taste, and improve storage life.

[0108]

[0109] [Fermented mulberry leaf powder;]

[0110]

[0111] Mulberry leaves are known to contain about 17 strains, including Bacillus subtilis and yeast, and are capable of natural fermentation. When fermented, the activity of Bacillus subtilis and yeast contained in the mulberry leaves increases the GABA, rutin, and total phenol content, which is known to maximize the antioxidant effect.

[0112]

[0113] As for the manufacturing method, first, the harvested mulberry leaves are washed in running water, then the leaves are cut into 2 to 3 cm pieces, dried with hot air at 100 to 230°C for 17 to 30 minutes, and then cooled to produce mulberry leaves with a moisture content of 6.5% or less.

[0114] Here, the harvested mulberry leaves are washed in clean water to remove dust, dirt, and impurities, which can prevent unnecessary contamination during the fermentation process.

[0115] Additionally, cutting the washed mulberry leaves into small pieces of 2 to 3 cm allows microorganisms to have even access to the leaves during the subsequent fermentation process.

[0116] Additionally, drying with hot air at 100 to 230°C for 17 to 30 minutes removes moisture from the mulberry leaves, thereby improving their storage properties and, in particular, preventing spoilage that may occur during the fermentation process.

[0117] Additionally, the moisture content of mulberry leaves can be adjusted to 6.5% or less to create a condition suitable for fermentation, allowing microbial growth to occur appropriately and the fermentation process to proceed smoothly.

[0118]

[0119] Next, the mulberry leaves with a moisture content of 6.5% or less are steamed for 1 to 2 hours in a steamer, and then the trapped steam is released for 10 to 20 seconds with the lid open to produce mulberry leaves that have been killed.

[0120] Here, the process of steaming mulberry leaves with a moisture content of 6.5% or less for 1 to 2 hours using a steamer can soften the mulberry leaves.

[0121] Additionally, it stops the activity of enzymes during the steaming process, allowing the leaves to retain their color and flavor.

[0122] Additionally, by opening the steam exhaust lid and releasing the trapped steam for 10 to 20 seconds, excess moisture can be removed and the condition of the mulberry leaves can be stabilized.

[0123] This slaughtering process is a preparatory step for fermentation, which controls the growth of organisms and prevents unnecessary fermentation, i.e., spoilage, that may occur during the fermentation process. This process is part of the pre-fermentation treatment process, and is a step to optimize the fermentation environment of mulberry leaves and better control the growth of microorganisms and the fermentation process.

[0124]

[0125] Next, the above-mentioned mulberry leaves are cooled, and the cooled mulberry leaves are rubbed for 20 to 40 minutes to produce mulberry leaves having fine scratches on the surface thereof, and the mulberry leaves having the fine scratches are naturally fermented in a steamer at 30 to 50°C for 6 to 10 hours, and the fermented mulberry leaves are roasted at 10 to 230°C for 50 to 60 minutes to produce fermented stir-fried mulberry leaves, and the fermented stir-fried mulberry leaves are ground to have a particle size of 100 to 300 mesh to produce fermented mulberry leaf powder.

[0126]

[0127] Here, rubbing the mulberry leaves for 20 to 40 minutes creates microscopic wounds on the surface of the leaves, which helps fermentation proceed better. During the rubbing process, some of the cell walls of the mulberry leaves are destroyed, allowing microorganisms to access them more easily.

[0128] In addition, by naturally fermenting the mulberry leaves with the above-mentioned fine wounds in a steamer at 30 to 50°C for 6 to 10 hours, the contents of GABA, rutin, and total phenol contained in the mulberry leaves increase, thereby maximizing the antioxidant effect.

[0129] Additionally, roasting fermented mulberry leaves at 100 to 230°C for 50 to 60 minutes can remove moisture, further concentrate the aroma and taste, and improve storage life.

[0130]

[0131] [Mulberry Leaf Ginkgo Fermented Blended Tea Bag Composition]

[0132]

[0133] After placing 83 to 87 wt% of the manufactured fermented ginkgo leaf powder, 10 to 15 wt% of the fermented mulberry leaf powder, 0.1 to 1 wt% of stevia, and 1 to 2 wt% of the ginkgo powder into a heating pot, stir and roast at 100 to 300°C for 1 to 3 hours to manufacture a mulberry leaf ginkgo fermented blended tea bag composition, and package the mulberry leaf ginkgo fermented blended tea bag composition in 10 g units in tea bag packaging paper.

[0134]

[0135] Unlike Examples 1 and 2, by using fermented ginkgo leaf powder and fermented mulberry leaf powder through a fermentation process, the nutritional value and functionality of mulberry leaves and ginkgo leaves are increased, and ultimately a high flavor is formed.

[0136]

[0137] Below, we will look at specific test examples through Realization Example 1, Realization Example 2, and Example 3.

[0138]

[0139] Example 1

[0140] Native ginkgo tree leaves were collected, and young, light green ginkgo leaves were collected in mid-June and dried in a dryer at 70°C for 3 hours. The dried ginkgo leaves were then dried a second time at 50°C for 9 hours in the shade so that the moisture content of the ginkgo leaves became 15% or less. The dried ginkgo leaves were then filled into a sealed container and stored in a low-temperature maturing storage facility for 1 week. The dried ginkgo leaves were then taken out of the sealed container in the low-temperature maturing storage facility and ground to a particle size of 150 mesh to prepare ginkgo leaf powder. 98 wt% of the ground ginkgo leaf powder, 0.1 wt% of stevia, and 1.9 wt% of ginkgo powder were placed in a heating pot, and then roasted and stirred at 100°C for 3 hours to prepare a ginkgo tea bag composition.

[0141]

[0142] Example 2

[0143] Native ginkgo tree leaves were collected, and young, light green ginkgo leaves were collected in mid-June and dried in a dryer at 70°C for 3 hours. The dried ginkgo leaves were then dried a second time at 50°C for 9 hours in the shade so that the moisture content of the ginkgo leaves became 15% or less. The dried ginkgo leaves were taken out of the sealed container in the low-temperature aging storage and ground to a particle size of 150 mesh to prepare ginkgo leaf powder. Then, 87 wt% of the ground ginkgo leaf powder, 11 wt% of mulberry leaf powder, 0.1 wt% of stevia, and 1.9 wt% of ginkgo powder were placed in a heating pot, and stirred and roasted at 100°C for 1 hour to prepare a mulberry leaf ginkgo blended tea bag composition.

[0144]

[0145] Example 3

[0146] Native ginkgo tree leaves are collected, but young, light green ginkgo leaves are collected and dried in a dryer at 70°C for 3 hours to make the moisture content of the ginkgo leaves 15%, the ginkgo leaves with the moisture content of 20% are steamed at 100°C for 7 minutes, 0.5 wt% of Bacillus subtilis is inoculated into 99.5 wt% of the steamed ginkgo leaves and fermented at 37°C for 3 days to produce fermented ginkgo leaves, and the fermented ginkgo leaves are roasted at 110°C for 10 minutes and dried at 80°C for 40 minutes to produce roasted fermented ginkgo leaves, which are filled into a sealed container and stored in a low-temperature maturation warehouse for 2 weeks, and the roasted fermented ginkgo leaves stored in the maturation warehouse are ground to have a particle size of 300 mesh to produce fermented ginkgo leaf powder. Next, the harvested mulberry leaves are washed in running water, cut into 3 cm pieces, dried with hot air at 100°C for 17 minutes, and then cooled to produce mulberry leaves with a moisture content of 6.5% or less. Then, the mulberry leaves with a moisture content of 6.5% or less are steamed with steam for 2 hours using a steamer, and then the trapped steam is released for 20 seconds with the lid open to produce mulberry leaves that have been sterilized. Next, the above-mentioned mulberry leaves are cooled, and the cooled mulberry leaves are rubbed for 20 minutes to form mulberry leaves having fine scratches on the surface thereof. The mulberry leaves having the fine scratches are naturally fermented in a steamer at 50°C for 10 hours, and the fermented mulberry leaves are roasted at 100°C for 60 minutes to form fermented stir-fried mulberry leaves. The fermented stir-fried mulberry leaves are ground to have a particle size of 300 mesh to prepare fermented mulberry leaf powder. Next, 87 wt% of the above-mentioned fermented ginkgo leaf powder, 11 wt% of the mulberry leaf fermentation powder, 0.1 wt% of stevia, and 1.9 wt% of ginkgo powder are placed in a heating pot, and then roasted and stirred at 100°C for 1 hour to prepare a mulberry leaf ginkgo fermented blended tea bag composition.

[0147]

[0148]

[0149] [Example Exam]

[0150]

[0151] 1. [DPPH radical scavenging rate]

[0152] The final concentrations of Realization Examples 1, 2, and 3 were diluted to 1, 10, 100, and 1.00 (μg / ml) using distilled water, and 150 μl of DPPH solution was reacted with 100 μl of Realization Examples 1, 2, and 3, respectively, to measure the absorbance. Distilled water was added as the control group of the sample solution, and ethanol was added as the control group of the DPPH solution to obtain a correction value. The DPPH radical scavenging rate was calculated according to the equation below.

[0153] [Calculation Formula 1]

[0154]

[0155] At concentrations of 1, 10, 100, and 1,000 (μg / ml) in Example 1, the DPPH radical scavenging activity was 20.20±1.30%, 32.80±1.80%, 62.20±1.30%, and 81.50±13.60%, respectively, indicating that the DPPH radical scavenging activity increased in a concentration-dependent manner.

[0156] In Example 2, the DPPH radical scavenging activity at concentrations of 1, 10, 100, and 1,000 (μg / ml) was 30.40±1.10%, 41.10±5.50%, 71.10±1.20%, and 94.60±8.40%, respectively, indicating that the DPPH radical scavenging activity increased in a concentration-dependent manner.

[0157] In Example 3, the DPPH radical scavenging activity at concentrations of 1, 10, 100, and 1,000 (μg / ml) was 34.40±1.01%, 45.10±2.10%, 75.10±9.2%, and 98.60±0.71%, respectively, indicating that the DPPH radical scavenging activity increased in a concentration-dependent manner.

[0158]

[0159] 2. [ABTS radical scavenging activity]

[0160] The final concentrations of Realization Examples 1, 2, and 3 were diluted with distilled water to 1, 10, 100, and 1,000 (μg / ml), respectively, and ABTS + 150 μl of solution was mixed with 5 μl of each of Realization Examples 1, 2, and 3, and the reaction was allowed to proceed at room temperature for 10 minutes, after which the absorbance was measured at 732 nm. The antioxidant activity was expressed as a percentage of the ABTS radical scavenging activity compared to the control group, using distilled water as the control group.

[0161] [Calculation Formula 2]

[0162]

[0163] In Example 1, the ABTS radical scavenging activity was 10.10±0.10%, 34.0±0.10%, 50.9±15.20%, and 78.60±0.10% at concentrations of 1, 10, 100, and 1,000 (μg / ml), indicating that the ABTS radical scavenging activity increased in a concentration-dependent manner.

[0164] In Example 2, the ABTS radical scavenging activity was 15.50±0.60%, 41.0±0.21%, 62.9±5.10%, and 88.2±0.19% at concentrations of 1, 10, 100, and 1,000 (μg / ml), indicating that the ABTS radical scavenging activity increased in a concentration-dependent manner.

[0165] In Example 3, the ABTS radical scavenging activity was 17.19±0.52%, 49.1±1.51%, 72.5±2.18%, and 93.5±1.1% at concentrations of 1, 10, 100, and 1,000 (μg / ml), indicating that the ABTS radical scavenging activity increased in a concentration-dependent manner.

[0166]

[0167]

[0168] The invention relates to a method for producing a composition for tea bags containing ginkgo leaves, and has industrial applicability.

Claims

1. Collect the leaves of the native ginkgo tree, but collect the young, light green ginkgo leaves and dry them in a dryer at 70 to 80°C for 1 to 10 hours, then dry the dried ginkgo leaves in a shaded place at 50 to 60°C for 5 to 15 hours so that the moisture content of the ginkgo leaves becomes 15% or less, and fill the dried ginkgo leaves in a sealed container and store them in a low-temperature aging storage facility for 1 to 2 weeks. A step of taking out the secondarily dried ginkgo leaves from the sealed container in the above low-temperature maturation storage and grinding them to have a particle size of 100 to 300 mesh to prepare ginkgo leaf powder, and then putting 97 to 98 wt% of the ground ginkgo leaf powder, 0.1 to 1 wt% of stevia, and 1 to 2 wt% of ginkgo powder into a heating pot, and stirring and roasting at 100 to 300°C for 1 to 3 hours to prepare a ginkgo tea bag composition; A method for producing a tea bag composition containing ginkgo leaves, characterized in that it comprises a step of packaging the ginkgo tea bag composition in a tea bag packaging paper in units of 10 g.

2. Collect the leaves of the native ginkgo tree, but collect the young, light green ginkgo leaves and dry them in a dryer at 70 to 80°C for 1 to 10 hours, then dry the dried ginkgo leaves in a shaded place at 50 to 60°C for 5 to 15 hours so that the moisture content of the ginkgo leaves becomes 15% or less, and fill the dried ginkgo leaves in a sealed container and store them in a low-temperature aging storage facility for 1 to 2 weeks. A step of taking out the secondarily dried ginkgo leaves from the sealed container in the above low-temperature maturation storage and grinding them to have a mesh size of 100 to 300 to manufacture ginkgo leaf powder, and then putting 83 to 87 wt% of the ground ginkgo leaf powder, 10 to 15 wt% of mulberry leaf powder, 0.1 to 1 wt% of stevia, and 1 to 2 wt% of ginkgo powder into a heating pot, and stirring and roasting at 100 to 300°C for 1 to 3 hours to manufacture a mulberry leaf ginkgo blended tea bag composition, A method for producing a tea bag composition containing ginkgo leaves, characterized in that it comprises a step of packaging the above mulberry leaf ginkgo blended tea bag composition in a tea bag packaging paper in units of 10 g.

3. In claim 1 or claim 2, A method for producing a composition for a tea bag containing ginkgo leaves, characterized in that the ginkgo powder is obtained by peeling the fruit of a ginkgo fruit, freezing the fruit in a freezer at -18°C for 5 to 8 hours, freeze-drying the fruit at -55°C for 48 hours using a freeze dryer, and grinding the dried fruit into 40 to 300 meshes using a grinder.

4. In claim 2, A method for producing a composition for tea bags containing ginkgo leaves, characterized in that mulberry leaf powder is produced by collecting mulberry leaves, washing them in running water, drying them in the shade for 2 to 5 hours, and then drying them in a hot air dryer at 50 to 60°C for 48 to 60 hours to produce dried mulberry leaves, and then grinding the dried mulberry leaves to have a particle size of 100 to 300 mesh.

5. Collect traditional ginkgo leaves, but young, light green ginkgo leaves are collected and dried in a dryer at 70 to 80°C for 1 to 10 hours to make the moisture content of the ginkgo leaves 10 to 20%, and then steam the ginkgo leaves with the moisture content of 10 to 20% at 80 to 100°C for 5 to 7 minutes, and inoculate 0.5 to 1 wt% of Bacillus subtilis to 99 to 99.5 wt% of the steamed ginkgo leaves and ferment at 37 to 38°C for 2 to 3 days to make fermented ginkgo leaves, and then roast the fermented ginkgo leaves at 110 to 130°C for 3 to 10 minutes, and then dry them at 60 to 80°C for 30 to 40 minutes to make the roasted fermented ginkgo leaves, which are filled into a sealed container and stored at low temperature. Store in a maturing warehouse for 1 to 2 weeks, and grind the roasted ginkgo fermented leaves stored in the maturing warehouse to have a particle size of 100 to 300 mesh to manufacture fermented ginkgo leaf powder; A method for producing a composition for a tea bag containing ginkgo leaves, characterized in that 83 to 87 wt% of the above-mentioned pulverized fermented ginkgo leaf powder, 10 to 15 wt% of mulberry leaf fermented powder, 0.1 to 1 wt% of stevia, and 1 to 2 wt% of ginkgo powder are added to a heating pot, and then the mixture is stirred and roasted at 100 to 300°C for 1 to 3 hours to produce a mulberry leaf ginkgo fermented blended tea bag composition.

6. In claim 5, Mulberry leaf fermented powder is made by washing harvested mulberry leaves in running water, cutting the leaves into 2 to 3 cm pieces, drying them with hot air at 100 to 230°C for 17 to 30 minutes, and then cooling them to produce mulberry leaves with a moisture content of 6.5% or less, and then steaming the mulberry leaves with a moisture content of 6.5% or less for 1 to 2 hours using a steamer, and then releasing the trapped moisture for 10 to 20 seconds with the lid open to produce mulberry leaves that have been fermented. After cooling the above-mentioned mulberry leaves, the cooled mulberry leaves are rubbed for 20 to 40 minutes so that mulberry leaves with fine wounds formed on the surface can be produced. A method for producing a composition for a tea bag containing ginkgo leaves, characterized in that the mulberry leaves with the above-mentioned fine wounds are naturally fermented in a steamer at 30 to 50°C for 6 to 10 hours, the fermented mulberry leaves are roasted at 10 to 230°C for 50 to 60 minutes to produce fermented stir-fried mulberry leaves, and the fermented stir-fried mulberry leaves are ground to have a particle size of 100 to 300 mesh.

7. Collect traditional ginkgo leaves, but young, light green ginkgo leaves, and dry them in a dryer at 70 to 80°C for 1 to 10 hours to make the moisture content of the ginkgo leaves 10 to 20%, and steam the ginkgo leaves with the moisture content of 10 to 20% at 80 to 100°C for 5 to 7 minutes, and inoculate 0.5 to 1 wt% of Bacillus subtilis into 99 to 99.5 wt% of the ginkgo leaves that have undergone the steaming process, and ferment them at 37 to 38°C for 2 to 3 days to produce fermented ginkgo leaves, and roast the fermented ginkgo leaves at 110 to 130°C for 3 to 10 minutes, and dry them at 60 to 80°C for 30 to 40 minutes, and fill the roasted fermented ginkgo leaves in a sealed container and aging at low temperature. Fermented ginkgo leaf powder manufactured by storing in a storage room for 1 to 2 weeks and grinding the roasted fermented ginkgo leaves stored in the maturation room to have a particle size of 100 to 300 mesh; After harvesting mulberry leaves, wash them in running water, cut them into 2 to 3 cm pieces, dry them with hot air at 100 to 230°C for 17 to 30 minutes, and then cool them to produce mulberry leaves with a moisture content of 6.5% or less. Then, steam the mulberry leaves with a moisture content of 6.5% or less for 1 to 2 hours using a steamer, and then release the trapped moisture for 10 to 20 seconds with the lid open to produce mulberry leaves that have been sterilized. After cooling the above-mentioned mulberry leaves, the cooled mulberry leaves are rubbed for 20 to 40 minutes so that mulberry leaves with fine wounds formed on the surface can be produced. Fermented mulberry leaf powder is prepared by naturally fermenting the mulberry leaves with the above-mentioned fine wounds in a steamer at 30 to 50°C for 6 to 10 hours, then roasting the fermented mulberry leaves at 10 to 230°C for 50 to 60 minutes to produce fermented stir-fried mulberry leaves, and then grinding the fermented stir-fried mulberry leaves to have a particle size of 100 to 300 mesh. After putting 83 to 87 wt% of the fermented ginkgo leaf powder, 10 to 15 wt% of the fermented mulberry leaf powder, 0.1 to 1 wt% of stevia, and 1 to 2 wt% of the ginkgo powder manufactured above into a heating pot, stir and roast at 100 to 300°C for 1 to 3 hours to manufacture a mulberry leaf ginkgo fermented blended tea bag composition. A method for producing a tea bag composition containing ginkgo leaves, characterized in that the mulberry leaf ginkgo fermented blended tea bag composition is packaged in a tea bag packaging paper in units of 10 g.

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