KR100353481B1 - Development of fermenting tea from pine needle - Google Patents

Abstract

According to the present invention there is provided a pine needle fermented beverage and its preparation method. Pine needle fermented beverages according to the present invention is obtained by mixing the sweetener and pine needles or pine needles in an appropriate ratio and then natural fermentation under certain conditions, it gives a unique flavor and unique taste of fermented foods.

Description

Pine needle fermented beverage and its manufacturing method {DEVELOPMENT OF FERMENTING TEA FROM PINE NEEDLE}

The present invention relates to pine needle fermented beverages and a method for producing the same. More specifically, the present invention relates to a beverage prepared by adding fermented water cooled by mixing sweeteners such as sugar or native honey to pine needles containing a unique flavor and ingredients, and a method for preparing the beverage.

In Asia, such as China and Korea, young leaves of tea trees have been boiled and used as tea drinks for a long time. In addition, tea is a panacea (병 之 藥) has been highly evaluated for its efficacy. In Tang Dynasty's "Herbal Milk", "... Pharmaceuticals are each disease free, tea is a panacea", and the efficacy of tea has been widely known in the literature. However, despite the efficacy of tea, tea trees, which are the raw materials of tea, are not common, the time for picking tea leaves is limited, and the manufacturing methods are cumbersome and labor costs are high. There was a disadvantage that it is difficult to drink easily. Therefore, instead of expensive and precious tea, ginseng, 칡, gojija, gyeoljaja, tofu, Yulmu, cornus, pine needles, etc. was used as a drink instead of tea leaves. In particular, pine needles have been recorded as longevity foods in oriental medicine books, such as Dongbobogam, and have been used as beverages since ancient times because of their excellent aroma such as terpenes. In recent years, many kinds of food products are produced using pine leaves (including pine needles). According to the present inventors, there are many products produced using pine needles, but there have been no examples of the development of pine needle fermented beverages so that consumers can easily enjoy them as one-touch can beverages by fermenting pine needles.

Recently, some pine needle extract tea has been produced, but the manufacturing method of the pine needle extract tea is simply heated the pine needles or pine shoots at 80-100 ℃ for 3-6 hours to extract the hot water extract contained in the pine needles and then diluted with water to make tea It has a defect that most of the useful components contained in pine needles or pine shoots are destroyed by heating for a long time.

The most representative of the existing pine needles is Cheol Jedang's `` Snow of the Pine ''. The `` Snow of the Pine '' is 240ml of liquid fructose, white sugar, Australian green grape juice, pine needle extract (62% solid) ) 0.21%, prepared by adding a little citric anhydride. It is not made by fermentation, it is mixed, prepared in a can and sterilized. In addition, pine needled drinks produced in some places are not made by fermentation, but are prepared by sterilizing after mixing various ingredients. Therefore, the existing pine needles drink is not a fermented food, so the liquid fructose or white sugar in the existing drink has a harmful defect for diabetics. In addition, there is a defect that can not produce a deep taste of fermented foods merely mixed with the pine needles or pine needle extract and mixed with additives such as sugar.

In order to solve the above problems, instead of simply sterilizing by adding an additive such as pine needles or pine needle extract and sugar, sterilized by adding sweetened water such as white sugar, native honey, etc. to pine needles or pine needles and fermentation. To develop pine needle fermented beverages. Fermented beverages of the present invention are fermented foods, unlike the direct mixing of white sugar in the existing blended beverage is not harmful to diabetics. Honey is a natural fermented food that can be eaten by diabetics. Therefore, by fermenting sugar, diabetics can make drinks that can be eaten. In addition, the fermentation drink according to the present invention is fermented for a certain period of time to give a unique deep taste of the fermentation product is very suitable as a beverage. In addition, pine needle fermented beverages come into contact with air when fermentation proceeds, resulting in acetic acid fermentation by the action of acetic acid bacteria in the air, resulting in a change in taste and strong acidity. After complete sterilization for 20 minutes at 120 ℃ to fix the taste and prevent the alteration.

It is therefore an object of the present invention to provide a new fermented beverage made by natural fermentation of pine needles or pine needles.

Currently, about 50 companies in Korea manufacture and sell concentrated teas, beverages, liquor, concentrates and powders using pine needles, but no fermented beverages using pine needles or pine needles have been manufactured. Pine needle fermented beverage production method of the present invention is as follows.

Take fresh pine needles or pine needles in spring (until the end of May), wash them thoroughly, remove the water, cut them into small pieces, mix the sliced pine needles or pine needles with the same amount of sweetener, and boil and cool the water by weight to 8 to 8 By adding 20-fold fermentation at room temperature (20 ± 1 ℃) for 5 days, or natural fermentation at 8 ℃ for 45 days, pine needle fermented tea with a pine needle fragrance and a refreshing sweet taste can be obtained. When a fermented tea having the desired taste and flavor is obtained, it is put in a can and sterilized to fix the taste and prevent the deterioration.

In addition, the pine needles fermented beverages of the present invention may be prepared in the form of concentrated beverages, such concentrated beverages are obtained by fermenting pine needles or pine needles with a sweetener aqueous solution at 20 ℃ for about 10 days. In the case of a concentrated drink, since the amount of radish is small, it is hard to soak and there is no need to hurry up the can production. The concentrated beverage obtained is diluted 10 times with water for drinking.

Fermentation of pine needle fermented beverage of the present invention is due to the yeast fungi ( Aspergillus sp.) Naturally present in pine needles themselves, fermentation mechanism is similar to the manufacturing process of Sikhye. In other words, the starch amylase acts on starch to become maltose, and the malt enzyme acts on maltose to glucose, and then the enzyme yeast fungus, or gelatin, acts on the glucose. (Sikhye) If fermentation continues, alcohol fermentation proceeds to produce alcohol (makgeolli). Further fermentation of this alcohol produces acetic acid, which produces acetic acid (vinegar) and carbon dioxide gas. The intention in the present invention is to stop further fermentation progress by canning and sterilization immediately before passing from Sikhye to alcohol. In the fermentation process of the present invention, the fermentation for more than 5 days at 20 ℃ or more than 45 days at 8 ℃ or more fermentation of acetic acid bacteria in the air by the action of acetic acid fermentation proceeds, so the taste changes, The above temperature conditions and fermentation period should be observed. In addition, the use of boiled and cooled water instead of ordinary bottled water is to remove various germs existing in the water, which, if present, may affect the activity of the yeast fungus and thus the desired fermentation may not be performed smoothly. Because.

The sweetener used in the present invention may be a single or a mixture selected from white sugar, brown sugar, brown sugar, honey and starch syrup.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.

Example 1

After collecting pine needles and washing them, remove the water and cut them into small pieces. Mix 5 kg of 5.5 kg of white sugar and 100 kg of water, boil and pour the cooled, and fermented at room temperature (20 ± 1 ℃) for 5 days. I was. The fermentation broth was filtered through a 0.2 μm filter, sealed in 185 ml cans, and sterilized at 120 ° C. for 20 minutes to obtain a long-term storage fermentation drink.

The taste test was conducted by examining 100 adult men and women, and as can be seen in Table 1, the fermented beverage according to the present invention was added to the taste and aroma, sugar and pH even after 3 months after sealing and sterilization in a can. It was similarly maintained at the time of manufacture.

Example 2

A mixture of 4.5 kg of white sugar, 1 kg of native honey, and 7 kg of water is mixed with boiled and cooled sweetener solution at the end of May, washed, and drained. Filter by natural fermentation, filter with filter cloth, keep refrigerated, and dilute it 10 times with hot water and drink it like honey tea. In this case, it was not necessary to prepare cans quickly because it contained less water and did not soak well. Thus, the results and similar results of Table 1 were obtained by examining the taste and pine needle scent of the diluted solution 10 times.

Example 3

After harvesting the leaves of pine and pine trees in spring, they were washed, drained, and then fermented for 45 days and 100 days by mixing at a rate of 1 kg, 1 kg of white sugar, and 8 kg of water. Fermentation temperature was 8 ℃ and 20 ℃ for 45 days, 8 ℃ for 100 days and the results are shown in Table 2.

Fermentation of pine or pine leaves in a relatively short period of time is good pineal aroma and refreshing sweet taste, but the longer the fermentation period, the less the fragrance of pine needles. From the result of Table 2, keeping pine needle aroma to some extent while maintaining a refreshing sweet taste was fermented at 8 ° C. for 45 days.

The pine needle fermented beverage of the present invention obtained as described above has a refreshing sweet taste while preserving the terpene scent peculiar to pine needles, and unlike the one simply mixed with pine needle extract and various edible additives, it gives a unique deep taste of fermented food, It can be prepared in concentrated form. In particular, one-touch cans can be stored for a long time.

Claims (3)

Sweetener cooled and boiled in fine pine needles, pine needles or pine needles mixed with sweetener selected from white sugar, yellow sugar, brown sugar, honey and syrup in a weight ratio of 1 ~ 1.2: 19 ~ 21 based on the weight of pine needles, pine needles or pine needles. Pour the aqueous solution and spontaneous fermentation at 20 ± 1 ℃ for 5 days, and then filtration and can packaging to sterilize the method comprising the step of sterilization. Sweetener boiled in fine pine needles, pine needles or pine needles mixed with white sugar, yellow sugar, brown sugar, honey and starch syrup and water at a weight ratio of 1 ~ 1.2: 1.3 ~ 1.5 based on the weight of pine needles, pine needles or pine needles. Pour the aqueous solution and spontaneous fermentation at 20 ± 1 ℃ for 10 days and then filtration and can packaging to sterilize the method comprising the step of sterilization. Sweetener cooled and boiled in fine pine needles, pine needles or pine needles mixed with sweetener selected from white sugar, yellow sugar, brown sugar, honey and syrup in an increase ratio of pine needles, pine needles or pine needles in an increase ratio of 1 ~ 1.2: 7 ~ 9 After pouring the aqueous solution and spontaneous fermentation at 8 ℃ for 45 days, the method of producing a fermented beverage comprising the step of sterilization by filtration and can packaging.