Fermented Tea Preparation Using Stems and Controlled Humidity
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Solution Overview
Problem
Current methods for preparing fermented tea, such as Hei-cha, require over 40 days and result in decreased physiological activity, increased moisture absorption leading to putrefaction, and unpleasant taste and smell, making it difficult to produce and store effectively.
Innovation Solution
Fermenting tea leaves in the presence of tea leaf stems with Aspergillus or Rhizopus microorganisms at controlled temperatures and water content, reducing preparation time while maintaining cholesterol-lowering activity and improving extract yield, stability, and flavor.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional fermentation method is used to prepare Hei-cha, then physiological activity such as cholesterol lowering activity is maintained, but preparation time exceeds 40 days and productivity is low
Solution Approach 1:
The patent changes the physical state parameter of tea leaves from dry to humidified (water content 15-30%) before fermentation, and controls fermentation temperature (30-45°C) and time (0.5-5 days), transforming the fermentation process from a slow traditional method to a rapid controlled process that maintains physiological activity while reducing preparation time to under 5 days
Solution Approach 2:
The patent applies preliminary humidification treatment to tea leaves before fermentation, preparing the material in advance to enable rapid fermentation. This preliminary action of adjusting water content creates optimal conditions for microorganism activity, allowing the fermentation to proceed quickly while maintaining product quality
2Reliability
If fermented tea is stored after traditional preparation, then moisture is absorbed and bacteria grows causing putrefaction, but the patent prevents this through dietary fiber addition
Solution Approach 1:
The patent introduces dietary fiber as an intermediary substance that absorbs excess moisture in fermented tea during storage. The dietary fiber acts as a mediator between the fermented tea and bacterial growth, preventing putrefaction by controlling water activity without requiring chemical preservatives
Solution Approach 2:
The patent changes the water content parameter of fermented tea through dietary fiber addition, reducing available moisture to levels that inhibit bacterial growth. This parameter change transforms the storage stability of fermented tea from poor (prone to putrefaction) to excellent (bacteria-resistant)
3Reliability
If traditional Hei-cha is used in functional foods, then cholesterol lowering activity is achieved, but strange taste and smell make ingestion difficult
Solution Approach 1:
The patent changes the fermentation parameters (temperature 30-45°C, time 0.5-5 days, humidity 15-30% water content) to produce a milder flavor profile compared to traditional long-term fermentation. This parameter optimization maintains the cholesterol lowering activity while improving taste and smell acceptability for oral ingestion
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This process shortens the preparation time of fermented tea, enhances its cholesterol-lowering activity, improves extract yield, prevents bacterial putrefaction, and enhances flavor stability, making it suitable for functional foods.
Implementation Method 1
fermenting tea leaves in the presence of tea leave stems when preparing fermented tea; Fermentation is preferably conducted in the presence of a microorganism and the microorganism is preferably of Aspergillus sp. or Rhizopus sp.
Data Source
AI summary
The present invention provides a process for preparing fermented tea, by which fermented tea is prepared over a short period of time, while maintaining the physiological activity thereof, and yield of the extract is improved, and a composition, which has favorable flavor and excellent stability and is useful as a functional food. Specifically, the present invention provides a process for preparing fermented tea comprising the step of fermenting tea leaves in the presence of tea leave stems and a composition containing fermented tea extract and dietary fiber.