JEON, DONG BOK,전동복,KIM, KYONG SU,김경수,YOON, YOUNG GEUN,윤영근,CHO, JAE HO,조재호,PARK, KYUNG SU,박경수,JEONG, IN SEON,정인선,HWANG, IN MIN,황인민,KIM, JAE SUNG,김재성,HONG, YOUNG SHIN,홍영신,CHOI, SUNG HWA,최성화,NHO, EUN YEO
申请号：
KR1020130031066
公开号：
KR1013695070000B1
申请日:
2013.03.22
申请国别(地区):
KR
年份:
2014
代理人:
摘要：
The present invention relates to Damyang jukro powder tea with bamboo shoot powder and a method for manufacturing the same and, more specifically, to semi-fermented jukro tea manufactured to lower the level of blood glucose. The manufacture of the semi-fermented jukro tea is accomplished through: a step for making semi-fermented powder tea by making jukro tea leaves harvested from a bamboo grove in Damyang into the semi-fermented tea, then grinding them finely a step for freeze-drying and powdering tender bamboo shoots a step for completing the Damyang jukro powder tea by mixing the semi-fermented powder tea with the bamboo shoot powder in the weight ratio of 8:2 and a step for extracting catechin, active ingredients of caffeine, and volatile organic ingredients from the Damyang jukro powder tea and analyzing them. The present invention both maintains the characteristic flavor and taste of the powder and lowers oversupplying calories so lowering the level of blood glucose, thereby being very effective in preventing diabetes.COPYRIGHT KIPO 2014[Reference numerals] (AA) Picking jukro tea leaves (BB) Withering indoors (CC) Withering outdoors (DD) Rolling firstly (EE) Fermenting firstly (FF) Rolling secondly (HH) Fermenting secondly (II) Drying (JJ) Semi-fermented powder tea (KK) Temperature: 20°C (LL) Time: 16 hrs (MM) Temperature: 26°C (NN) Time: 2 hr (OO) Time: 1 hr (PP) Temperature: 35°C (QQ) Time: 3 hrs (RR) Time: 0.5 hrs (SS) Temperature: 35°C (TT) Time: 4.5 hrs (UU) Temperature: 40°C (VV) Time: 12 hrs본 발명은 죽순분말을 첨가한 담양죽로말차 및 그 제조방법에 관한 것으로 더욱 상세하게는 혈당강하용으로 제조된 반발효 죽로차에 관한 것으로서 담양의 대나무숲에서 채엽한 죽로차엽을 반발효차로 제다한 후 이를 미세하게 분쇄하여 반발효 말차를 제조하는 단계와 여린 대나무 죽순을 동결건조하여 분말화하는 단계와 상기의 반발효 말차와 상기의 죽순분말을 중량비 8:2의 비율로 혼합하여 담양죽로말차를 완성하는 단계와 상기 담양죽로말차의 카테킨, 카페인의 유효성분 및 휘발성 유기성분을 추출하여 분석하는 단계를 통하여 달성하였으며 본 발명은 말차 특유의 향과 맛을 변화시키지 않으면서도 과잉 공급되는 칼로리를 낮추어 혈당을 낮춤으로써 당뇨병 예방에 뛰어난 효과가 있다.
