KR101346567B1 - Mixed fermented liquid of green tea flowers and pomegranates and its manufacturing method - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
Description
본 발명은 녹차꽃과 석류의 혼합발효액 및 그 제조방법에 관한 것으로서, 더욱 상세하게는 녹차꽃에 당을 첨가한 후 교반하며 발효시킨 후 액즙만을 분리하여 녹차꽃발효액을 얻는 녹차꽃발효액제조단계; 상기 녹차꽃발효액에 분절된 석류를 침지시켜 혼합시키는 석류침지혼합단계; 석류침지혼합물에 다시 당을 추가하는 당추가단계; 및 상기 당이 추가된 석류침지혼합물을 다시 발효시켜 녹차꽃과 석류의 혼합발효액을 얻는 석류혼합물발효단계;를 포함하는 것을 특징으로 하는 녹차꽃과 석류의 혼합발효액 및 그 제조방법에 관한 것이다.
The present invention relates to a mixed fermentation solution of green tea flowers and pomegranate and a method for producing the same, and more specifically, adding a sugar to a green tea flower, stirring and fermenting it, and then separating the juice only to produce green tea flower fermentation solution; Pomegranate immersion mixing step of immersing and mixing the segmented pomegranate in the green tea flower fermentation solution; A sugar addition step of adding sugar to the pomegranate immersion mixture again; And a pomegranate mixture fermentation step of obtaining a fermentation solution of green tea flower and pomegranate again by fermenting the pomegranate immersion mixture to which the sugar is added. The present invention relates to a mixed fermentation solution of green tea flower and pomegranate, and a method for producing the same.
녹차는 동백나무과의 카멜리아 시넨시스(Camellia sinensis)의 싹이나 잎 속에 존재하는 산화효소를 불활성화시켜 제조한 것이다. 녹차는 기원 전부터 기호차로서 음용되어 왔을 뿐만 아니라, 최근 들어 녹차에 함유된 여러 성분들의 약리적인 메커니즘이 점차 밝혀짐에 따라 그 가치가 재인식되고 있으며, 카테킨류, 아미노산, 비타민C, 베타-카로틴, 식이섬유 등의 유효성분이 다량으로 함유되어 있어 피로회복, 피부미용, 당뇨병, 변비 개선,숙취 및 니코틴 해독작용에 효과가 우수한 것으로 알려져 있다. 특히, 녹차에 가장 많이 함유되어 있는 카테킨류에 의한 항산화작용, 항노화작용, 항암작용, 혈중 콜레스테롤 저하작용, 중금속 해독작용, 충치 예방 및 구취제거 작용 등의 효과들이 입증되면서 크게 주목받고 있다. 이를 응용하여 한국등록특허 제0139381호에는 녹차 추출물을 함유하는 생약 건강음료가 개시되어 있다. Green tea is made by inactivating oxidase present in the shoots and leaves of Camellia sinensis of Camellia family. Green tea has not only been consumed as a symbol tea since its origin, but as the pharmacological mechanism of various ingredients contained in green tea is gradually revealed, its value has been re-recognized, and catechins, amino acids, vitamin C, beta-carotene, It is known to have excellent effects on fatigue, skin care, diabetes, constipation improvement, hangover and nicotine detoxification because it contains a large amount of active ingredients such as dietary fiber. In particular, it is attracting much attention as the effects of antioxidant, anti-aging, anti-cancer, blood cholesterol lowering, heavy metal detoxification, caries prevention and bad breath removal by catechins, which are most contained in green tea, have been demonstrated. Korean Patent No. 0139381 discloses a herbal health drink containing green tea extract by applying this.
그러나 이와 같은 우수한 효능들은 주로 녹차 잎을 이용한 녹차에 국한되어 있으며, 다른 부위에 대해서는 제품 개발 및 연구가 극히 미비한 실정이다. 녹차의 잎뿐만 아니라 차 나무의 다른 부위 즉, 줄기, 뿌리, 꽃, 열매 등에도 이와 같이 우수한 효능을 나타내는 카테킨류 성분들이 함유되어 있다. 이 중에서 특히 녹차꽃은 시각적으로도 음용자에게 만족감을 줄 수 있으므로 다양한 제품으로의 개발 가능성이 높다고 할 수 있다. 식물의 꽃을 이용하여 차로 제조하는 통상적인 방법으로는 생화를 그대로 끓는 물에 우려내어 그 우려낸 물을 차로서 섭취하는 방법과 생화를 일정 조건에서 그대로 건조하여 만드는 방법 등이 있다.However, these excellent effects are mainly limited to green tea using green tea leaves, and other parts of the product development and research is extremely poor. Not only the leaves of green tea but also other parts of the tea tree, such as stems, roots, flowers, berries, etc., contain catechins that exhibit such excellent efficacy. Among these, green tea flowers can be said to have high potential for development into various products because they can visually satisfy the drinker. As a conventional method of producing flowers by using flowers of plants, there is a method of concentrating on the boiling water as it is as it is, and taking the concerned water as tea, and a method of drying the flower by drying under a certain condition.
이와 같이 녹차꽃을 이용하여 차로 제조하는 방법과 관련하여서는 한국등록특허 제0811463호에 감초, 대추 및 녹차로 이루어진 군에서 선택한 1종 이상의 식물추출액에 녹차꽃을 넣어 데친 다음 건조시키는 녹차 잎을 이용한 녹차가 아닌 녹차꽃차의 제조방법이 개시되어 있으나 녹차꽃을 차로 이용하는 방법 이외에 녹차꽃을 당 발효시켜 제조되는 녹차꽃발효액에 대해서는 구체적으로 공개된 바가 없었을 뿐만 아니라 녹차꽃을 차로 제조할 경우 녹차꽃에 열이 가해지므로 녹차꽃의 향과 풍미를 많이 손실하게 된다는 문제점이 발생하였다. 따라서, 녹차꽃의 향과 풍미를 유지하면서도 녹차꽃을 차로 섭취하는 방법이 아닌 새로운 섭취 방법에 대한 기술개발이 요구되었다.
As described above, with regard to the method of making green tea using green tea flowers, Korean Green Patent No. 0811463 adds green tea flowers to one or more plant extracts selected from the group consisting of licorice, jujube and green tea, and then uses green tea leaves that are dried. The method for preparing green tea flower tea is disclosed, but the green tea flower fermentation solution prepared by sugar-fermenting the tea flower in addition to the method of using the green tea flower has not been disclosed in detail. As a result, a lot of aroma and flavor of the green tea flower was lost. Therefore, it was required to develop a technology for a new intake method rather than a green tea flower while maintaining the aroma and flavor of the green tea flower.
본 발명은 전술한 것과 같은 문제점을 해결하기 위하여 도출된 것으로서, The present invention has been made to solve the above-mentioned problems,
본 발명은 녹차꽃을 차로 제조하여 섭취하는 방법 이외에 녹차꽃의 효능을 유지하면서 녹차꽃의 향과 풍미를 여전히 지닌 녹차꽃과 석류의 혼합발효액 및 그 제조방법을 제공하는데 그 목적이 있다. It is an object of the present invention to provide a mixed fermentation solution of green tea flowers and pomegranate, which still has the aroma and flavor of green tea flowers, while maintaining the efficacy of green tea flowers in addition to the method of preparing and ingesting green tea flowers with tea.
또한, 본 발명은 녹차꽃 이외에 석류가 혼합되어 석류의 유효성분을 함께 섭취할 수 있을 뿐만 아니라 맛과 향이 좋아 남녀노소 누구나 선호하는 녹차꽃과 석류의 혼합발효액 및 그 제조방법을 제공하는데 다른 목적이 있다.
In addition, the present invention not only can be ingested with the pomegranate in addition to the green tea flowers to eat the active ingredients of the pomegranate, but also good taste and aroma for everyone, men and women of all preferred to provide a mixed fermentation solution of green tea flowers and pomegranates and its preparation method have.
본 발명에 의한 녹차꽃과 석류의 혼합발효액의 제조방법은 녹차꽃에 당을 첨가한 후 교반하며 발효시킨 후 액즙만을 분리하여 녹차꽃발효액을 얻는 녹차꽃발효액제조단계; 상기 녹차꽃발효액에 분절된 석류를 침지시켜 혼합시키는 석류침지혼합단계; 석류침지혼합물에 다시 당을 추가하는 당추가단계; 및 상기 당이 추가된 석류침지혼합물을 다시 발효시켜 녹차꽃과 석류의 혼합발효액을 얻는 석류혼합물발효단계;를 포함하는 것을 특징으로 한다. Method for producing a mixed fermentation solution of green tea flowers and pomegranate according to the present invention comprises the step of adding a sugar to the green tea flowers, stirred and fermented, and then separating the juice only to obtain a green tea flower fermentation solution; Pomegranate immersion mixing step of immersing and mixing the segmented pomegranate in the green tea flower fermentation solution; A sugar addition step of adding sugar to the pomegranate immersion mixture again; And a pomegranate mixture fermentation step of obtaining fermentation solution of green tea flowers and pomegranate again by fermenting the pomegranate immersion mixture to which the sugar is added.
이때, 상기 녹차꽃발효액제조단계는 수세한 후 물기를 제거한 녹차꽃에 당을 첨가하는 당첨가단계; 당이 혼합된 녹차꽃을 교반시킨 후 정치하여 발효시키는 1차발효단계; 상기 1차발효된 발효물로부터 잔존 고형물을 걸러내어 발효액즙만을 분리하는 발효액즙분리단계; 및 상기 발효액즙분리단계를 거쳐 얻어진 발효액즙을 다시 숙성시키는 2차숙성단계;로 구성되는 것을 특징으로 한다. At this time, the green tea flower fermentation solution manufacturing step is a sugar addition step of adding sugar to the green tea flowers removed water after washing; A first fermentation step of stirring and stirring the green tea flower mixed with sugar; A fermentation broth separation step of separating the fermentation broth by filtering out the remaining solids from the first fermented fermentation product; And a second ripening step of aging the fermentation broth obtained through the fermentation broth separation step again.
이때, 상기 당첨가단계에서는 녹차꽃 40~60중량%, 설탕 25~50중량% 및 올리고당 0~25중량%의 혼합비로 첨가시키는 것을 특징으로 한다. At this time, the sugar addition step is characterized in that the green tea flower 40 to 60% by weight, sugar 25 to 50% by weight and oligosaccharide 0 to 25% by weight of the mixture is added.
또한, 상기 1차발효단계에서는 당이 첨가된 녹차꽃을 20~30℃에서 하루 30~60분씩 50~70일 동안 교반하면서 발효시킨 후에 이후 20~40일간 정치하여 발효시키는 것을 특징으로 한다. 발효온도가 20℃미만일 경우 발효 속도가 느리고, 30℃를 초과하는 온도에서는 발효 속도는 빠르나 한편으로는 녹차꽃의 맛과 성분이 충분히 우러나기 전에 발효가 끝나게 되므로 발효온도를 유지하는 것이 좋으며, 1차 발효기간이 50일 미만일 경우, 녹차꽃의 발효가 충분하게 이루어지지 않아 각종 유효성분의 함량이 낮아 바람직하지 못하다. In addition, the primary fermentation step is characterized in that the fermentation of sugar-added green tea flowers at 20 ~ 30 ℃ for 30 to 60 minutes a day for 50 to 70 days with stirring after the fermentation for 20 to 40 days. If the fermentation temperature is less than 20 ℃ fermentation rate is slow, at a temperature exceeding 30 ℃ fermentation rate is fast, but on the other hand, the fermentation is finished before the taste and ingredients of green tea flowers are good enough to maintain the fermentation temperature, 1 If the tea fermentation period is less than 50 days, the fermentation of the green tea flower is not made sufficiently, the low content of various active ingredients is not preferable.
또한, 상기 2차숙성단계에서는 상기 발효액즙분리단계를 거쳐 얻어진 발효액즙을 20~30℃에서 50~70일간 숙성시키는 것이 바람직한데, 그 이유는 최소한 50일간의 숙성기간을 거쳐야 녹차꽃발효액의 맛과 향이 일정하게 안정화되며, 녹차꽃의 효능을 맛볼 수 있기 때문이다. In the second ripening step, the fermentation broth obtained through the fermentation broth separation step is preferably aged at 20 to 30 ° C. for 50 to 70 days. The reason is that the taste of the green tea flower fermentation broth must be at least 50 days. Because the fragrance is stabilized constantly, you can taste the efficacy of green tea flowers.
또한, 상기 석류침지혼합단계에서는 녹차꽃발효액 100중량부에 대해 분절된 석류 20~40중량부의 비율로 혼합침지시키는 것이 바람직하다. 석류의 양이 20중량부 미만이면 석류의 맛과 향을 느끼기 어려우며 40중량부를 초과하면 석류의 양이 과량 첨가되어 기존의 석류발효액과의 차이를 느끼지 못하게 된다. In addition, in the pomegranate immersion mixing step, it is preferable to immerse the mixture in a ratio of 20 to 40 parts by weight of the pomegranate divided by 100 parts by weight of the green tea flower fermentation solution. If the amount of pomegranate is less than 20 parts by weight, it is difficult to feel the taste and aroma of the pomegranate, and if it exceeds 40 parts by weight, the amount of pomegranate is added in excess so that the difference from the existing pomegranate fermentation liquid is not felt.
이때, 상기 석류침지혼합단계에서는 분절된 석류를 껍질 채 망에 넣은 후에 상기 녹차꽃발효액에 담그어 침지시키는 것을 특징으로 한다. At this time, the pomegranate immersion mixing step is characterized in that the immersed in the green tea flower fermentation solution and then immersed into the net while the segmented pomegranate shelled.
또한, 상기 당추가단계에서는 녹차꽃발효액 100중량부에 대해 설탕 또는 올리고당 중 어느 하나 이상이 30~40중량부의 비율로 추가되는 것이 바람직한데, 30중량부 미만의 양을 첨가할 경우 당 함량이 부족하여 초산발효가 일어나게 되므로 발효액이 신맛을 가지게 되어 상품성이 떨어지며, 40중량부를 초과할 경우 미생물이 활동할 수 있는 여건이 형성되지 않아 발효공정이 진행되지 않으므로 바람직하지 않다. In addition, the sugar addition step is preferably one or more of the sugar or oligosaccharides added to the ratio of 30 to 40 parts by weight with respect to 100 parts by weight of the green tea flower fermentation solution, when the amount of less than 30 parts by weight of sugar content is insufficient Since acetic acid fermentation occurs, the fermentation broth has a sour taste, and thus, the commerciality is low.
또한, 상기 석류혼합물발효단계에서는 석류침지혼합물을 20~30℃에서 80~100일 동안 침지숙성시키는 석류침지숙성단계 및 석류를 꺼내어 제거한 후 남은 숙성발효액을 다시 20~30℃에서 80~100일 동안 추가로 숙성시키는 후숙성단계로 구성되는 것을 특징으로 한다. In addition, in the pomegranate mixture fermentation step, the pomegranate immersion ripening step of immersing the pomegranate immersion mixture for 80 to 100 days at 20 to 30 days and removing the pomegranate, and then removes the remaining fermentation fermentation solution at 80 to 100 days at 20 to 30 ° C. It is characterized by consisting of a further aging step of further aging.
이와 같은 숙성단계를 거치지 않으면 거품현상이나 계속 발효가 진행되어 용기에 넣었을 경우 용기의 팽창이나 터짐의 현상이 일어나며, 발효액의 맛과 향이 안정화되지 않아 만족스럽지 못한 맛과 향을 지닌 발효액이 완성된다. If such a aging step is not performed, foaming or continuous fermentation proceeds, and when the container is put into a container, swelling or bursting of the container occurs.
본 발명의 다른 관점은 상술한 것과 같은 제조방법에 의해 제조된 것을 특징으로 하는 녹차꽃과 석류의 혼합발효액에 관한 것이다.
Another aspect of the present invention relates to a mixed fermentation solution of green tea flowers and pomegranate, characterized in that produced by the manufacturing method as described above.
본 발명은 녹차꽃을 차로 제조하여 섭취하는 방법이 아닌 녹차꽃과 석류를 발효시켜 발효액으로 섭취하는 새로운 섭취 방법이라는 장점이 있다. The present invention has the advantage of a new intake method of fermenting green tea flowers and pomegranate intake as a fermentation broth rather than a method of making and ingesting green tea flowers as tea.
또한, 본 발명은 녹차꽃의 효능과 더불어 녹차꽃의 향과 풍미를 지닌 녹차꽃과 석류의 혼합발효액 및 그 제조방법을 제공한다는 다른 장점이 있다. In addition, the present invention has another advantage of providing a mixed fermentation solution of green tea flowers and pomegranate with the fragrance and flavor of the green tea flowers with the efficacy of the green tea flowers.
아울러, 본 발명은 녹차꽃 이외에 석류가 혼합되어 석류의 유효성분을 함께 섭취할 수 있을 뿐만 아니라 맛과 향이 좋아 남녀노소 누구나 선호하는 녹차꽃과 석류의 혼합발효액 및 그 제조방법을 제공한다는 또 다른 장점이 있다.
In addition, the present invention provides a mixed fermentation solution of green tea flowers and pomegranate, which is preferred by anyone of all ages, because the pomegranate is mixed in addition to the green tea flowers, and the active ingredients of the pomegranate can be ingested together. There is this.
도 1은 본 발명에 의한 녹차꽃발효액을 제조하는 전체 공정을 도시한 공정도이다.
도 2는 본 발명에 의한 녹차꽃과 석류의 혼합발효액을 제조하는 전체 공정을 도시한 공정도이다. 1 is a process chart showing the entire process of producing a green tea flower fermentation solution according to the present invention.
Figure 2 is a process diagram showing the entire process of producing a mixed fermentation solution of green tea flowers and pomegranates according to the present invention.
이하, 첨부된 도면을 통하여 본 발명의 일실시예를 더욱 상세하게 설명하기로 한다.Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.
도 1은 본 발명에 의한 녹차꽃발효액을 제조하는 전체 공정을 도시한 공정도이다. 1 is a process chart showing the entire process of producing a green tea flower fermentation solution according to the present invention.
도 2는 본 발명에 의한 녹차꽃과 석류의 혼합발효액을 제조하는 전체 공정을 도시한 공정도이다.
Figure 2 is a process diagram showing the entire process of producing a mixed fermentation solution of green tea flowers and pomegranates according to the present invention.
채취한 녹차꽃을 수세한 후 물기를 제거하여 준비하고 설탕, 올리고당을 준비한 다음 하기 제조단계에 따라 먼저 녹차꽃발효액를 제조하였다. After washing the collected green tea flowers to remove the water to prepare the sugar, oligosaccharides were prepared according to the following manufacturing step first green tea flower fermentation solution.
당첨가단계(S110)에서는 유리용기에 녹차꽃 50중량%, 설탕 25중량% 및 올리고당 25중량%의 혼합비로 넣었다. In the addition step (S110) was put in a mixing ratio of 50% by weight of green tea flowers, 25% by weight sugar and 25% by weight oligosaccharide in a glass container.
1차발효단계(S120)에서는 상기 설탕 및 올리고당이 혼합된 녹차꽃을 25℃에서 60일 동안 하루 30분씩 교반하면서 발효시켜 녹차꽃의 유효성분이 우러나오도록 하였으며, 추가로 30일 동안은 교반하지 않고 그대로 발효시켰다. In the first fermentation step (S120), the green tea flower mixed with the sugar and oligosaccharide was fermented by stirring for 30 minutes a day at 25 ° C. for 60 days, and the active ingredient of the green tea flower was exerted, and without stirring for an additional 30 days. Fermented.
발효액즙분리단계(S130)에서는 상기 90일 동안 1차발효된 발효물을 30메시 이상의 망을 이용하여 고형물 및 찌꺼기는 걸러내고 발효액즙만 따로 분리하여 두었다. In the fermentation broth separation step (S130), the fermented product first fermented for 90 days was filtered through a mesh of 30 mesh or more, and the fermentation broth was separated separately from the fermentation broth.
2차숙성단계(S140)에서는 상기 발효액즙분리단계를 거쳐 얻어진 발효액즙을 60일간 20℃에서 숙성시켜 녹차꽃발효액을 제조하였다.
In the second ripening step (S140), the fermentation broth obtained through the fermentation broth separation step was aged at 20 ° C. for 60 days to prepare green tea flower fermentation broth.
실시예2에서는 상기 실시예1에서 제조한 녹차꽃발효액에 석류를 첨가하여 녹차꽃과 석류의 혼합발효액를 제조하였다. In Example 2, by adding pomegranate to the green tea flower fermentation solution prepared in Example 1, a mixed fermentation solution of green tea flower and pomegranate was prepared.
석류침지혼합단계(S200)에서는 유리용기에 녹차꽃발효액을 넣고 녹차꽃발효액 100중량부에 대해 석류 30중량부를 혼합하여 침지시켰다. 이때, 석류는 수세한 후 물기를 제거하여 껍질부분을 제거하지 않고 이등분으로 쪼개 사용하였으며, 망에 넣은 다음 녹차꽃발효액에 침지시켰다. In the pomegranate immersion mixing step (S200), the green tea flower fermentation solution was put into a glass container, and 30 parts by weight of pomegranate was mixed and immersed in 100 parts by weight of the green tea flower fermentation solution. At this time, the pomegranate was used to split the water into two halves without removing the water after removing the water after washing with water, put into the net and then immersed in green tea flower fermentation solution.
당추가단계(S300)에서는 석류침지혼합물에 녹차꽃발효액에 첨가한 석류와 동일한 양인 설탕 30중량부을 추가하였다. In the sugar addition step (S300), 30 parts by weight of sugar, which is the same amount as the pomegranate added to the green tea flower fermentation solution, was added to the pomegranate immersion mixture.
이때, 상기 당은 설탕 또는 올리고당이 가능하나 석류 자체가 수분을 함유하고 있어 액체 상태인 올리고당보다는 고체인 설탕을 사용하였다. At this time, the sugar may be sugar or oligosaccharide, but since the pomegranate itself contains water, solid sugar is used rather than liquid oligosaccharide.
석류혼합물발효단계(S400)에서는 상기 설탕이 추가된 석류침지혼합물을 25℃에서 90일 동안 석류의 유효성분이 우러나오도록 침지숙성시키고 석류를 꺼내어 제거한 후 남은 숙성발효액을 다시 90일간 20℃에서 추가로 후숙성시켜 녹차꽃과 석류의 혼합발효액을 제조하였다.
In the pomegranate mixture fermentation step (S400), the sugar-added pomegranate immersion mixture is immersed for 25 days at 25 ° C. for the active ingredient of pomegranate, and the pomegranate is taken out and removed, and then the remaining aged fermentation solution is further added at 20 ° C. for 90 days. Aging was performed to prepare a mixed fermentation solution of green tea flowers and pomegranates.
상기 실시예들에서 제조된 녹차꽃발효액과 녹차꽃과 석류의 혼합발효액에 대하여 20~60대의 성인 30명을 선정하여 관능검사를 실시하였다.Thirty adults in their 20s to 60s were selected for the green tea flower fermentation solution prepared in the above examples and the mixed fermentation solution of green tea flower and pomegranate.
관능검사에 사용된 발효액은 상기 실시예 1, 2에서 제조된 것을 제공하였으며, 일반 시중에서 판매되고 있는 석류발효액을 비교대상으로 하였다. 관능검사에서 맛, 냄새, 색, 기호도 대한 평가는 10점 평점법을 사용하였으며, 좋다고 느껴질수록 높은 점수를 주도록 평가하게 한 다음, 그 평균값을 나타내었다. The fermentation broth used in the sensory test was prepared in Examples 1 and 2, and the pomegranate fermentation broth was commercially available for comparison. In the sensory test, the evaluation of taste, smell, color, and palatability was carried out using a 10-point grading method. The higher the score, the better the score was, and the average value was shown.
관능검사를 실시한 결과는 아래의 표 1에 정리하여 나타내었다.
The results of the sensory evaluation were summarized in Table 1 below.
*관능검사 수치(10: 아주 좋음, 0: 아주 나쁨)* Sensory test value (10: Very good, 0: Very bad)
표 1의 결과에 나타나 있는 바와 같이, 실시예 1은 녹차꽃만을 원료로 제조되어 약간 쌉사름하나 깔끔한 맛이며 녹차꽃이 지닌 향과 풍미가 진하게 느껴진다고 하였으며, 실시예 2는 석류가 추가로 첨가되어 실시예 1과 비교하여 음용하기에 더 용이하며 녹차꽃과 석류의 향을 동시에 느낄 수 있어 좋다고 하였다. 한편, 비교예로 석류발효액의 새콤달콤한 맛과 냄새도 나쁘지 않으나 본 발명에 의한 녹차꽃과 석류의 혼합 발효액이 더욱 진한 풍미와 맛을 느낄 수 있다고 답하였다. 아울러 색에 대한 평가에서는 실시예 2가 가장 진한 색감을 띠고 있었으며, 전체적으로 비교예에 의한 석류발효액도 좋다는 의견을 보였으나 실시예 2에 의해 제조된 녹차꽃과 석류의 혼합 발효액이 종합적으로 아주 좋았으며, 녹차꽃을 차로 제조하여 섭취하는 방법이 아닌 녹차꽃과 석류를 발효시켜 이의 유효성분들을 발효액으로 섭취할 수 있는 새로운 섭취 방법이라는 점에서 높은 평가를 받았다. As shown in the results of Table 1, Example 1 was made of only the green tea flowers as a raw material, but slightly bitter but refreshing taste, and the aroma and flavor of the green tea flowers were felt dark, Example 2 additionally added pomegranate It is easier to drink compared to Example 1 and said that it can feel the aroma of green tea flowers and pomegranate at the same time. On the other hand, as a comparative example, the sweet and sour taste and smell of the pomegranate fermentation solution is not bad, but the mixed fermentation broth of green tea flowers and pomegranates according to the present invention can feel a more intense flavor and taste. In addition, in the evaluation of color, Example 2 had the darkest color, and overall, the pomegranate fermentation solution according to the comparative example showed good opinion, but the mixed fermentation solution of green tea flower and pomegranate prepared in Example 2 was very good overall. In addition, the green tea flower was evaluated as a new intake method that can be consumed as a fermentation broth by fermenting green tea flower and pomegranate rather than a method of making and ingesting tea.
Claims (14)
상기 녹차꽃발효액에 분절된 석류를 침지시켜 혼합시키는 석류침지혼합단계;
석류침지혼합물에 다시 당을 추가하는 당추가단계; 및
상기 당이 추가된 석류침지혼합물을 다시 발효시켜 녹차꽃과 석류의 혼합발효액을 얻는 석류혼합물발효단계;를 포함하는 것을 특징으로 하는 녹차꽃과 석류의 혼합발효액의 제조방법.
Green tea flower fermentation solution manufacturing step of obtaining a green tea flower fermentation liquid by adding sugar to green tea flowers and then stirring and fermentation;
Pomegranate immersion mixing step of immersing and mixing the segmented pomegranate in the green tea flower fermentation solution;
A sugar addition step of adding sugar to the pomegranate immersion mixture again; And
Fermentation of the pomegranate immersion mixture to which the sugar is added again Pomegranate mixture fermentation step of obtaining a mixed fermentation solution of green tea flowers and pomegranate; The method of producing a mixed fermentation solution of green tea flowers and pomegranates comprising a.
상기 녹차꽃발효액제조단계는,
수세한 후 물기를 제거한 녹차꽃에 당을 첨가하는 당첨가단계;
당이 혼합된 녹차꽃을 교반시킨 후 정치하여 발효시키는 1차발효단계;
상기 1차발효된 발효물로부터 잔존 고형물을 걸러내어 발효액즙만을 분리하는 발효액즙분리단계; 및
상기 발효액즙분리단계를 거쳐 얻어진 발효액즙을 다시 숙성시키는 2차숙성단계;로 구성되는 것을 특징으로 하는 녹차꽃과 석류의 혼합발효액의 제조방법.
The method according to claim 1,
The green tea flower fermentation liquid manufacturing step,
A sugar addition step of adding sugar to the green tea flower after removing water from the water;
A first fermentation step of stirring and stirring the green tea flower mixed with sugar;
A fermentation broth separation step of separating the fermentation broth by filtering out the remaining solids from the first fermented fermentation product; And
Method of producing a mixed fermentation broth of green tea flowers and pomegranate, characterized in that consisting of; secondary fermentation step of aging the fermentation broth obtained through the fermentation broth separation step again.
상기 당첨가단계에서는 녹차꽃 40~60중량%, 설탕 25~50중량% 및 올리고당 0~25중량%의 혼합비로 첨가시키는 것을 특징으로 하는 녹차꽃과 석류의 혼합발효액의 제조방법.
The method according to claim 2,
The method of producing a mixed fermentation solution of green tea flowers and pomegranate, characterized in that the addition step in the mixing ratio of green tea flower 40 to 60% by weight, sugar 25 to 50% by weight and oligosaccharide 0 to 25% by weight.
상기 1차발효단계는,
당이 첨가된 녹차꽃을 20~30℃에서 하루 30~60분씩 50~70일 동안 교반하면서 발효시킨 후에 이후 20~40일간 정치하여 발효시키는 것을 특징으로 하는 녹차꽃과 석류의 혼합발효액의 제조방법.
The method according to claim 2,
The first fermentation step,
Method of producing a mixed fermentation solution of green tea flower and pomegranate, characterized in that the fermented green tea flower added with sugars for 30 to 60 minutes a day for 50 to 70 days at 20 to 30 ℃, and then left to ferment for 20 to 40 days. .
상기 2차숙성단계는, 20~30℃에서 50~70일간 숙성시키는 것을 특징으로 하는 녹차꽃과 석류의 혼합발효액의 제조방법.
The method according to claim 2,
The secondary ripening step, the method of producing a mixed fermentation solution of green tea flowers and pomegranate, characterized in that aged for 50 to 70 days at 20 ~ 30 ℃.
상기 석류침지혼합단계에서는 녹차꽃발효액 100중량부에 대해 분절된 석류 20~40중량부의 비율로 혼합침지시키는 것을 특징으로 하는 녹차꽃과 석류의 혼합발효액의 제조방법.
6. The method according to any one of claims 1 to 5,
In the pomegranate immersion mixing step, the method of producing a mixed fermentation solution of green tea flowers and pomegranate, characterized in that the mixed immersion at a ratio of 20 to 40 parts by weight of the pomegranate divided by 100 parts by weight of the green tea flower fermentation solution.
상기 석류침지혼합단계에서는 분절된 석류를 껍질 채 망에 넣은 후에 상기 녹차꽃발효액에 담그어 침지시키는 것을 특징으로 하는 녹차꽃과 석류의 혼합발효액의 제조방법.
6. The method according to any one of claims 1 to 5,
The method of producing a mixed fermentation solution of green tea flowers and pomegranate, characterized in that in the pomegranate immersion mixing step, immersed in the green tea flower fermentation solution after immersing the segmented pomegranate into a net.
상기 당추가단계에서는 녹차꽃발효액 100중량부에 대해 설탕 또는 올리고당 중 어느 하나 이상이 30~40중량부의 비율로 추가되는 것을 특징으로 하는 녹차꽃과 석류의 혼합발효액의 제조방법.
6. The method according to any one of claims 1 to 5,
The sugar addition step is a method for producing a mixed fermentation solution of green tea flower and pomegranate, characterized in that any one or more of sugar or oligosaccharide is added in a proportion of 30 to 40 parts by weight based on 100 parts by weight of the green tea flower fermentation solution.
상기 석류혼합물발효단계는,
석류침지혼합물을 20~30℃에서 80~100일 동안 침지숙성시키는 석류침지숙성단계 및 석류를 꺼내어 제거한 후 남은 숙성발효액을 다시 20~30℃에서 80~100일 동안 추가로 숙성시키는 후숙성단계로 구성되는 것을 특징으로 하는 녹차꽃과 석류의 혼합발효액의 제조방법.
6. The method according to any one of claims 1 to 5,
The pomegranate mixture fermentation step,
Pomegranate immersion aging step to immerse the pomegranate immersion mixture for 80 to 100 days at 20 ~ 30 ℃ and after the removal of the pomegranate to remove the remaining fermentation fermentation again at 20 ~ 30 ℃ for 80 ~ 100 days further aging step Method for producing a mixed fermentation solution of green tea flowers and pomegranate, characterized in that the configuration.
A mixed fermentation solution of green tea flower and pomegranate, which is prepared by the method of any one of claims 1 to 5.
Mixed fermentation broth of green tea flowers and pomegranate, characterized by the method of claim 6.
Mixed fermentation broth of green tea flowers and pomegranate, characterized by the method of claim 7.
Mixed fermentation broth of green tea flowers and pomegranate, characterized by the method of claim 8.
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| KR101533577B1 (en) * | 2013-07-15 | 2015-07-03 | 다오영농조합법인 | Green tea flower fermented composition and manufacturing method thereof |
| CN109105585A (en) * | 2018-09-29 | 2019-01-01 | 湖南宠茶电子商务有限责任公司 | A kind of ferment tea-drinking and preparation method thereof having healthcare function |
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