KR101067979B1 - Functional beverage using fermentation mulberry leaf / tree and manufacturing method thereof - Google Patents

Abstract

Fermented mulberry leaves are made by fermenting the leaves collected from the mulberry, fermented mulberry leaves by mixing the fermented mulberry leaves with stir-fried stir-fried mulberry branches (fried upper liquor) and then extracting them to produce liquid fermented mulberry leaf upper liquor beverages. Fermented mulberry leaf upper liquor drink and its manufacturing method that can promote the health of consumers, such as alleviation of high blood pressure and diabetes symptoms by allowing anyone to easily ingest the effective ingredients contained in the mulberry branches. The method of manufacturing the fermented mulberry leaf lettuce drink is a method of producing a fermented mulberry leaf lettuce drink fermented mulberry leaves and the step of fermenting and cutting the mulberry leaf to a predetermined size, mulberry leaf salsa step of salsaing the fermented mulberry leaves, The mulberry leaf cooling step of cooling the fermented mulberry leaves, the fermented mulberry leaf remarks step to rub the effective ingredients contained in the cooled fermented mulberry leaves, and the fermented mulberry leaf fermentation step soaked for the flavor of the fermented mulberry leaves. Fermented mulberry leaf production, branch trimming step of cutting the trimmed mulberry branches to a predetermined size after harvesting, and stir-fried mulberry branches to prevent the oxidation fermentation of enzymes and increase flavor, and roasted mulberry trees Fermented mulberry leaf upper liquor by mixing the fermented mulberry leaves in a predetermined ratio to the mulberry branches after the cooling step of mulberry branches cooling the eggplant Extracting the charge and comprises an upper limb fermentation mulberry beverage sterilization process sterilizing while feeding the fermented beverage mulberry upper limb.

Description

Fermented Mulberry Leaf Upper Limb Beverage and its Manufacturing Method {FUNCTIONAL BEVERAGE USING FERMENTATION MULBERRY LEAF / TREE AND MANUFACTURING METHOD THEREOF}

The present invention relates to a mulberry leaf beverage and a method for manufacturing the same, and more specifically, to fermented mulberry leaves made by fermenting the leaves collected from the mulberry, mulching the mulberry branches after chopping (細 切) roasted stir-fried mulberry branches (stir The fermented mulberry leaves are mixed with the fermented mulberry tree (mul) and then extracted to produce a liquid fermented mulberry leaf upper liquor beverage, allowing anyone to easily ingest the effective ingredients contained in the fermented mulberry leaves and mulberry branches. The present invention relates to a fermented mulberry leaf upper liquor beverage and a method of manufacturing the same that can promote health of consumers, such as alleviation of hypertension and diabetes.

In recent years, as life becomes more prosperous, there are mental and economic margins and interpersonal relations become more frequent, and as a catalyst when meeting with others or when one wants to enjoy the time of thinking quietly by an individual, As a favorite food that serves to deepen the depth, various kinds of tea such as coffee and green tea have been developed and marketed.

On the other hand, mulberry leaves, which are widely known to be effective for diabetes when tea is used, have been shown to be effective in various adult diseases such as hypertension and arteriosclerosis, as well as heavy metal emission, diuresis promotion, anti-aging and anti-cancer effects in the human body. Herb tea made of dried mulberry branches prevents obesity, suppresses appetite, prevents the absorption of ingested foods, and effectively works for headaches and hypertension and dizziness, making it a popular tea since ancient times.

In regards to such mulberry leaves, Dong-Ie Bogam (東 전통), a traditional Korean medicine book, says, "Morcol leaves are warm and non-poisonous. They eliminate each species and species, benefit large intestine, and small intestine. "The mulberry leaves are thirsty, windy, bruised and windy, snakes and worms bite, night sweats, and blue blindness." It is effective for the condition that the head does not grow, the shin is not stretched, the prolapse, the boil, the boil, the back wound, the nail wound, the cut wound, the limbs are numb, and the numbness is lost. " It is recorded. Mulberry branches have also been reported to be effective in hypertension, rheumatism, airiness, remission, coughing, and dry mouth.

As it turns out that mulberry leaves have various functionalities as described above, various efforts have recently been attempted to utilize the functional effects of such mulberry leaves.

Examples thereof include "mulberry leaf drink and its manufacturing method" disclosed in Patent Document 1, which is granted a patent in Yangpyeong-gun. Patent document 1 is mentioned in detail about the pharmacological action of the mulberry leaf and explains why the mulberry leaf is beneficial to the body in detail.

[0005] [Patent Document 1]

Registered Patent No. 10-094416 (registered February 18, 2010)

The patent document 1 after processing the mulberry leaf and extract the mulberry leaf tea from it, and after processing the washed round gourd root extract the liquid round manure tea from it, the mulberry leaf tea liquid and the round manure tea liquid mixed in an appropriate ratio to put the mulberry leaf tea The taste is removed by the delicious taste of the round tea, making the drink of the mulberry leaf extract drink beneficial to the body.

However, the mulberry leaf drink published in the patent document 1 to extract the mulberry leaf extract different from the sesame leaves in order to remove the foot taste of the mulberry leaf tea extract to produce the mulberry leaf beverage, the unique flavor and flavor of the mulberry leaf is reduced, the fragrance is reduced There was a problem of losing its distinctive flavor.

The present inventors endeavored to solve the problems of the prior art as described above for a considerable period of time, while maintaining the functionality of the mulberry leaves intact while removing the freshness of the mulberry leaves, a new taste that does not create a rejection when drinking a delicious taste Including fermentation technology, fermented mulberry leaf drink has been developed, which is rich in functional substances Gaba and Rutin.

Therefore, the present invention has been made in order to solve the problems of the prior art as described above, the mulberry branches (桑枝) collected on the fermented mulberry leaves obtained by fermentation processing of the harvested mulberry leaves chopped, and the stir-fried stir-fry By mixing fermented mulberry leaf upper liquor extracted in liquid form by mixing at a preset ratio, anyone can easily consume the ingredients effective in human body contained in mulberry leaves and mulberry branches to improve the health of consumers, such as alleviation of hypertension and diabetes, and prevention of adult diseases. By adding the delicious taste of mulberry branches, people who do not like the freshness of mulberry leaves can drink it comfortably, and also increase the consumption of mulberry leaves to contribute to the income increase of mulberry farmers and to contribute to the financial independence of local governments. Let that be the solution.

In order to solve the above problems, the method for producing a fermented mulberry leaf upper liquor beverage according to the present invention is put into about 20kg of mulberry leaves harvested in a plastic bag and fermented naturally at 30-45 ℃ for 10 hours to 24 hours or Lactobacillus ashidophylus (lactobacillus) 1 l of lactic acid bacteria solution obtained by diluting a lactic acid bacterium mixture mixed with at least one selected from acidophilus), Lactobacillus plantarun, and Lactobacillus casei in water of 30-40 ° C. in 10-fold solution. After fermentation for 10 hours to 24 hours in a bag, and mulberry leaf fermentation step of washing cleanly and cut into 2 ~ 3cm in width and length size; Mulberry leaf salsaeng step of putting the fermented mulberry leaves cut in order to prevent the oxidation of the mulberry leaf and remove the blue light in a salgigi (殺 靑 機) for 15 minutes to 25 minutes at a temperature of 230 ~ 250 ℃; A mulberry leaf cooling step of discharging the steam in the broth for 10 to 20 seconds while the lid of the broth is opened, and then removing the mulberry leaves and then rapidly cooling the broth; Add mulberry leaves cooled so that the mulberry leaf tea is well seasoned, and mulberry leaf remarks step of operating by mixing for 15 to 20 minutes; Fermented mulberry leaf steaming step of squeezing the mulberry leaves after the mindful process for 30 minutes to 60 minutes at 180 ~ 230 ℃ to give a delicious taste; A cutting step of washing the harvested mulberry branches (upper limbs) cleanly and cutting them into 1 to 2 cm in size; The mulberry eggplant stir-fry step of putting the cut mulberry branches in a blue meat (90 機) and roasted for 90 to 120 minutes at a temperature of 200 ~ 220 ℃; After the completion of the roasting process, the mulberry branch cooling step of draining steam in the broth for 10 to 20 seconds in the state of opening the lid of the broth, taking out the roasted mulberry branch and then rapidly cooling; 74 to 76% by weight of fermented mulberry leaves and 24 to 26% by weight of roasted mulberry branches (stir fry) are mixed, and the purified water is mixed in a weight ratio of 1: 110 to 120 in an extractor and mixed at a temperature of 80 to 90 ° C. Extracting the fermented mulberry leaf upper liquor beverage to circulate for 10 to 20 minutes in the extraction; A sterilization step of sterilizing the extracted fermented mulberry leaf upper liquor beverage at 130 to 140 ° C. for 90 seconds; It includes the step of bottling the fermented mulberry leaf lettuce.

Fermented mulberry leaf upper liquor beverage according to the present invention is prepared by the above manufacturing process has a feature that mixed mulberry branch liquor having a concentration of 0.2 ~ 0.3% by weight of the fermented mulberry leaf extract of 0.6 to 0.7% by weight.

Fermented mulberry leaf drink according to an embodiment of the present invention is prepared by fermenting the mulberry leaves after fermentation to be finely seasoned (fertilize) so that the active ingredient of the mulberry leaves well concerned by fermentation and salination after fermentation. Chop the mulberry branches and stir-fried with a broth to produce a delicious taste in the mulberry branches (stir fry) mixed with the fermented mulberry leaves in a predetermined ratio and put into the extractor with purified water to extract the fermented mulberry leaf upper liquor drink mulberry leaves and While the various functional ingredients contained in the mulberry branches are maintained intact, the unique flavor of the mulberry leaves does not appear, and the taste of the mulberry branches does not feel rejection when drinking, which can greatly increase the consumer's preference.

In addition, when the fermented mulberry leaf drink according to the present invention for a long time drinking blood pressure is significantly lowered by various functional ingredients contained in the mulberry leaf, blood glucose and cholesterol levels are controlled in a positive direction, a clear relief effect in hypertension symptoms and diabetes symptoms Indicates.

In addition, when the fermented mulberry leaf drink according to the present invention is commercialized, the demand of mulberry leaves and mulberry branches is increased to increase the income of the mulberry farmers, it can greatly contribute to the financial independence of the local government.

1 to 3 is a graph analyzing the content of rutin (rutin) contained in the mulberry leaf,
4 to 6 is a graph analyzing the content of Gaba (Gaba) contained in the mulberry leaves by HPLC.

Hereinafter, preferred embodiments of the present invention will be described in more detail.

The present invention allows anyone to easily ingest the ingredients effective in the human body contained in mulberry leaves and mulberry branches to promote the health of consumers, such as alleviation of high blood pressure and diabetes symptoms, and add the delicious taste of roasted mulberry branches to add the green taste of mulberry leaves In addition to making it easier for those who do not like to drink, it also increased the consumption of mulberry leaves and mulberry branches to contribute to the income increase of mulberry farmers and financial independence of local governments.

To this end, the method for producing a fermented mulberry leaf upper liquor beverage according to the present invention is a fermented mulberry leaf fermented and mulberry leaf fermentation and fine cutting step to cut to a predetermined size, the mulberry leaf salsaeng step to saliva the fermented mulberry leaves, salsa process Fermented mulberry leaf cooling step of cooling the fermented mulberry leaf, fermented mulberry leaf care step to rub the effective ingredients contained in the cooled fermented mulberry leaf well, fermented mulberry leaf squeezed fermentation step for the flavor of the fermented mulberry leaves Production of mulberry leaves, branching step of cutting cleanly trimmed mulberry branches to a predetermined size, stir-fried mulberry branches to prevent oxidative fermentation of enzymes and increase flavor, and roasted mulberry branches Fermented mulberry leaf phase by mixing the fermented mulberry leaves in a predetermined ratio to the mulberry branches (stir fry) after the cooling step of mulberry branches cooling step Extraction step of extracting the beverage and bottling step of bottling after the sterilization step of sterilizing the extracted fermented mulberry leaves.

In the mulberry leaf fermentation and cutting step of the present invention consisting of such a process, it is preferable that the mulberry leaves are selected and washed clean and then fermented with natural fermentation or lactic acid bacteria, and then cut into sizes having a width and length of 2-3 cm. . At this time, the atmosphere of natural fermentation is preferably set to 10 hours to 24 hours at 30 ~ 45 ℃. In addition, if the width and length of the sliced fermented mulberry leaves are smaller than 2 ~ 3cm, the foot taste is not good, and if the sliced size is more than 2 ~ 3cm, it is not concerned about the beneficial ingredients such as routine and gabba. Size is appropriate.

In addition, the lactic acid bacteria fermentation is preferably fermented using a lactic acid bacteria mixture mixed with any one or more selected from Lactobacillus asidophilus, Lactobacillus plantarum, Lactobacillus casei.

The mulberry leaf salsaeng step is a process for preventing the oxidation of the shredded mulberry leaf after drying the fermented mulberry leaf and remove the blue light, put the mulberry leaf cut to the size described above in the saekgigi (殺 靑 機) of 230 ~ 250 ℃ It is desirable to rinse for 15 to 25 minutes at temperature.

In the mulberry leaf cooling step of the present invention, after the end of the above-described salination process, the steam in the desalination apparatus is discharged for 10 to 20 seconds while the lid of the desalination apparatus is opened, the mulberry leaves are removed, and then rapidly cooled.

In addition, in the mulberry leaf mind step of the present invention, the fine fermented mulberry leaf surface by rubbing the fermented mulberry leaves by putting the fermented mulberry leaves for 15-20 minutes after putting the cooled fermented mulberry leaves in a season to ensure that the tea liquid is well extracted from the fermented mulberry leaves. In the fermented mulberry leaf steaming step, the fermented mulberry leaves are boiled for 30 to 60 minutes at 180 to 230 ° C. in order to obtain a delicious taste after the above-mentioned process.

On the other hand, if you boil the fermented mulberry leaves obtained by such a process as it is, the beverage (extracted liquid beverage) soaked from the fermented mulberry leaves will have a green taste and will not fit the taste of the general consumer. The present invention is to stir-fried stir-fried mulberry branches (roasted upper liquor) and the mulberry fermented mulberry leaves by processing the mulberry branches to remove the greenness of the extract of the fermented mulberry leaves as described above, to wash the mulberry branches of the present invention and In the cutting step, cleanly washed mulberry branches to 1 ~ 2cm in length. At this time, the mulberry leaves and mulberry branches may be harvested from the general mulberry (Morus alba L.), Cudrania tricuspidata and Morus bombycis Koidzumi cultivated for mulberry leaf production, the mulberry branches are catechin (catechin) It contains a large amount of polyphenols (polyphenols) compounds, such as a year-old young mulberry branches excellent in antioxidant function is preferred.

In the mulberry eggplant roasting step of the present invention, the mulberry branch, which is shredded as described above, is roasted at a temperature of 20 to 220 ° C. for 90 to 120 minutes. In addition, the fermented mulberry leaf upper liquor beverage extraction step of the present invention by mixing 74 ~ 76% by weight of the fermented mulberry leaves and 24 to 26% by weight of mulberry branch tea and put purified water in the extractor at a weight ratio of 1: 110 to 120, The fermented mulberry leaf upper liquor drink having a concentration of 0.8-0.9% was extracted by circulating extraction at a temperature of 80-90 ° C. for 10-20 minutes, and after cooling to 15 ° C., the fermented mulberry leaf upper liquor was subjected to filtration. If the sterilization treatment for 90 seconds at 140 ℃ is to produce a fermented mulberry leaf upper liquor beverage according to the present invention.

Fermented mulberry leaf beverage according to the present invention prepared as described above was excellently evaluated in color, sweetness, aroma, texture (Soft), softness and overall preference. The present invention as described above can be carried out at the same time to the mulberry leaf fermentation and cutting step, mulberry branch cutting and roasting step to mulberry leaf tea extract step.

[Example]

Preparation of Fermented Mulberry Leaf Upper Limb Drinks According to the Present Invention

After harvesting the fresh mulberry leaves, put 20 kg of mulberry leaves that have been selectively washed in plastic bags, and then use 1 L of a similar bacterial solution diluted with 10 times natural fermentation or lactic acid bacteria mixture in lukewarm water at 30-45 ℃ for 10 hours. Put in the plastic bag and fermented for 10 to 24 hours.

The lactic acid bacteria mixture may be used by mixing any one or more selected from Lactobacillus acidophilus, Lactobacillus plantarun, and Lactobacillus casei.

After washing fermented mulberry leaves fermented by the above process cleanly and cut into 2 ~ 3cm in width and length size. If the width and length of the cut of the fermented mulberry leaf is smaller than 2 ~ 3cm is not preferable because the increase in the foot taste of the beverage extracted from the fermented mulberry leaf, if the size exceeds 2 ~ 3cm the components contained in the fermented mulberry leaf is sufficiently extracted It is not preferable to cut it to an appropriate size because it is not preferable.

Fermented mulberry leaves are fermented mulberry leaves sliced into a width and length of about 2 ~ 3cm in a simmered meat heated to 250 ℃ inside the temperature and closed the lid and steamed for 15-25 minutes to prevent oxidation of the fermented mulberry leaves and blue Remove

After the salination process is completed, open the lid of the salinizer, drive the fan to discharge the steam in the salinity for 15 seconds, take out the salted fermented mulberry leaves, and quickly cool them using a fan wind. After filling about 2/3 of the prepared seasoning machine (rubbing machine) about 15 to 20 minutes and preferably 17 minutes to mix the mulberry leaves.

The fermented mulberry leaves are then removed for 30 to 60 minutes in a heated pot at 180-230 ° C. in order to remove fermented mulberry leaves and cook the ingredients of fermented mulberry leaves and enrich the flavor. To prepare.

When the preparation of the fermented mulberry leaves by the above process is completed, the mulberry branches (upper limbs) are washed cleanly, cut into lengths of 1 to 2 cm, and then flavored with 90 to 120 minutes in an incubator at 210 ° C. Roasted mulberry branches (stir fry) was prepared.

In the present invention, for the sake of convenience, the manufacturing process of the fermented mulberry leaves has been described before the process of producing the roasted mulberry branches, but the order thereof is not important, and after the first preparation of the roasted mulberry branches, the fermented mulberry leaves may be prepared.

75 kg of the fermented mulberry leaves and 25 kg of stir-fried mulberry branches, which were subjected to the squeezing process by the above process, were mixed and put into a container, and then the extractor was put into the extractor and 11,000 liters of purified water was placed in the extractor. The fermented mulberry leaf tea extract containing 0.75% by weight, 0.25% by weight of mulberry branch components were extracted.

The fermented mulberry leaf tea extracted as described above was cooled to 15 ° C. through a cooling apparatus, filtered through a filtration device, and the filtered fermented mulberry leaf upper liquor beverage was sterilized at 135 ° C. for 90 seconds, and then the temperature of the fermented mulberry leaf tea upper liquor beverage 90 was obtained. Fermented mulberry leaf beverage according to the present invention was prepared by bottling a 500ml bottle of PET bottle at ℃.

[Test Example]

Rutin and GABA Analysis of Fermented Mulberry Leaves

Rutin

Extraction conditions

20 g of purified water was added to 1 g of the sample, and extracted at 95 ° C. for 3 hours. The extract was collected three times, and the extracted extracts were collected, filtered using a filter paper, and concentrated using a rotary evaporator. . However, in the case of mulberry leaf beverage was analyzed by concentrating the beverage 40ml because it is already liquid.

▶ Routine Analysis Condition

Quantification of the sample was carried out by calibrating a standard-chemical routine (rutin: quercetin-3-rutinoside, from Fagopyrum esculentum Moench) at 10, 50, 100, and 500 ppm. Calibration curve) was prepared and the concentration (x) was obtained by substituting the area to y using the regression curve of the standard material, and the content was quantified using the unit of ㎍ / gDW (R ² = 0.9908405).

In addition to the above sample, dried mulberry leaves, mulberry leaves harvested after the first frost, mulberry leaves fermented for 10 hours, mulberry leaves fermented for 24 hours, mulberry leaf beverage prepared by the present invention (fermented mulberry leaf upper liquor beverage) high performance liquid chromatography (High performance liquid chromatography) HPLC), and the analysis graphs as shown in Table 1 and FIGS. 1 to 3 were obtained. As can be seen from the analytical graphs of Table 1 and FIGS. 1 to 3, the rutin content of the fermented mulberry leaves fermented for 10 hours was found to be the best. It can be seen that it is very excellent. (The x-axis of the graph except for the calibration curve in Figs. 1 to 3 shows the diffusion time and y represents the content of the component.)

Table 1. Routine Content of Samples

* Mulberry leaf drink in Table 1 and Analysis Graph 1 above is fermented mulberry leaf upper liquor drink.

2. GABA

▶ Sample Preparation

20 g of purified water was added to 1 g of the sample, extracted for 3 hours at 95 ° C. in a water bath, filtered using a filter paper, and concentrated under reduced pressure. However, fermented mulberry leaf upper liquor drink 40ml concentrated because it is already in the liquid state. The concentrated sample was stocked at 5000 ppm.

▶ Derivatization

제조 AccQ-floor reagent preparation using the AccQ-Floor Reagent kit

2A (AccQ-Fluor Reagent Powder) is collected by tapping it lightly before opening to prevent the powder from flying.Then, extract 1ml from 2B (AccQ-Fluor Reagent Diluent), and draw 1ml again to 2A. Insert and close the lid and vortex for 10 seconds. The solution was bathed at 55 ° C. in a thermostat bath (not more than 10 minutes) until the powder melted.

유도체 Derivatization of the GABA standard

50ul of GAQ standard is added to 3500ul of AccQ-Floor Borate Buffer (Reagent1) and vortexed.

100 ul of ccQ-floor regent was added and mixed again (vortexing), and then allowed to stand at room temperature for 10 minutes and then heated to 55 ° C. in a thermostat for 10 minutes. GABA standards were prepared at 100, 500, 1000 and 5000 ppm and analyzed at 10, 50, 100 and 500 ppm and a calibration curve was prepared (R ² = 0.9939757).

유도체 derivatization of the sample

Samples were diluted to 12000 ppm and filtered using a 0.45 μm syringe filter (dilution using AccQ-floor borate buffer). After adding 200 µl of AccQ-Floor Regent to 600 µl of the sample, the mixture was left for 1 minute after vortexing for several seconds. After 1 minute, it was heated to 55 ° C for 10 minutes in a thermostat.

Analysis Conditions

20 g of purified water was added to 1 g of the sample, extracted for 3 hours at 95 ° C. in a water bath, filtered using a filter paper, and concentrated under reduced pressure. However, fermented mulberry leaf upper liquor drink 40ml concentrated because it is already in the liquid state. The concentrated sample was stocked at 5000 ppm.

▶ Derivatization

제조 AccQ-floor reagent preparation using the AccQ-Floor Reagent kit

2A (AccQ-Fluor Reagent Powder) is collected by tapping it lightly before opening to prevent the powder from flying.Then, extract 1ml from 2B (AccQ-Fluor Reagent Diluent), and draw 1ml again to 2A. Insert and close the lid and vortex for 10 seconds. The solution was bathed at 55 ° C. in a thermostat bath (not more than 10 minutes) until the powder melted.

유도체 Derivatization of the GABA standard

50ul of GAQ standard is added to 3500ul of AccQ-Floor Borate Buffer (Reagent1) and vortexed.

100 ul of ccQ-floor regent was added and mixed again (vortexing), and then allowed to stand at room temperature for 10 minutes and then heated to 55 ° C. in a thermostat for 10 minutes. GABA standards were prepared at 100, 500, 1000 and 5000 ppm and analyzed at 10, 50, 100 and 500 ppm and a calibration curve was prepared (R ² = 0.9939757).

유도체 derivatization of the sample

Samples were diluted to 12000 ppm and filtered using a 0.45 μm syringe filter (dilution using AccQ-floor borate buffer). After adding 200 µl of AccQ-Floor Regent to 600 µl of the sample, the mixture was left for 1 minute after vortexing for several seconds. After 1 minute, it was heated to 55 ° C for 10 minutes in a thermostat.

As a result of analyzing the content of Gabba by high-performance liquid chromatography (HPLC) as the sample above, the same results as in the analysis graphs of Table 2 and FIG. 2 were obtained. As can be seen from the analytical graphs of Table 2 and FIG. 2, the Gabba content of fermented mulberry leaves fermented for 24 hours was found to be the best, and in the case of fermented mulberry leaf upper liquor beverages, the Gabba content was excellent even in the processed state. It can be seen that. *

In addition to the above samples, gabba (tandard chromatogram), mulberry leaves, mulberry leaves harvested after the first frost, mulberry leaves fermented for 10 hours, mulberry leaves fermented for 24 hours, mulberry leaf beverage prepared by the present invention (fermented mulberry leaf lettuce drink) As a result of analyzing by HPLC, the results of the analysis graphs as shown in Table 2 and FIGS. 4 to 6 were obtained. As can be seen from the analytical graphs of Table 2 and FIGS. 4 to 6, the rutin content of fermented mulberry leaves fermented for 10 hours was found to be the best, and in the case of fermented mulberry leaf upper liquor beverages, It can be seen that it is very excellent. (The x-axis of the graph except for the calibration curve in Figs. 1 to 3 shows the diffusion time and y represents the content of the component.)

Table 2. GABA Content of Samples

Claims (2)

In the method for producing a fermented mulberry leaf upper liquor drink, 20 kg of the harvested mulberry leaves are put in a plastic bag and fermented at 30-45 ° C. for 10 hours to 24 hours in natural fermentation or Lactobacillus asidophilus, Lactobacillus plantarum, and Lactobacillus cassia. 1 l of lactic acid bacterium mixture diluted by 10-fold in water of 30-40 ° C. mixed with one or more selected lactic acid bacteria mixture was put in the plastic bag for 10 hours to 24 hours, and then washed clean to have a width and length of 2-3 cm. Mulberry leaf fermentation step to chop into the size of; Mulberry leaf salsaeng step of putting the fermented mulberry leaves cut in order to prevent the oxidation of the mulberry leaf and remove the blue light in a salgigi (殺 靑 機) for 15 minutes to 25 minutes at a temperature of 230 ~ 250 ℃; A mulberry leaf cooling step of discharging the steam in the broth for 10 to 20 seconds while the lid of the broth is opened, and then removing the mulberry leaves and then rapidly cooling the broth; Add mulberry leaves cooled so that the mulberry leaf tea is well seasoned, and mulberry leaf remarks step of operating by mixing for 15 to 20 minutes; Fermented mulberry leaf steaming step of squeezing the mulberry leaves after the mindful process for 30 minutes to 60 minutes at 180 ~ 230 ℃ to give a delicious taste; A cutting step of washing the harvested mulberry branches cleanly and cutting them into 1 to 2 cm in size; The mulberry eggplant stir-fry step of putting the cut mulberry branches in a blue meat (90 機) and roasted for 90 to 120 minutes at a temperature of 200 ~ 220 ℃; After the completion of the roasting process, the mulberry branch cooling step of draining steam in the broth for 10 to 20 seconds in the state of opening the lid of the broth, taking out the roasted mulberry branch and then rapidly cooling; 74 to 76% by weight of fermented mulberry leaves and 24 to 26% by weight of roasted roasted paper are mixed, and purified water is mixed in an extractor at a weight ratio of 1: 110 to 120, and mixed at a temperature of 80 to 90 ° C at 10 to 20 Extracting the fermented mulberry leaf upper liquor beverage for circulation extraction for a minute; A sterilization step of sterilizing the extracted fermented mulberry leaf upper liquor beverage at 130 to 140 ° C. for 90 seconds; Fermented mulberry leaf upper liquor drink manufacturing method comprising the step of bottling the fermented mulberry leaf.
Fermented mulberry leaf extract prepared by the manufacturing process of claim 1 contains 0.75% by weight of the component of the mulberry leaf extract, 0.25% by weight of the mulberry branch extract component, fermented mulberry leaf upper liquor characterized in that it contains a functional substance Gaba and rutin.

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