KR101754812B1 - Cherry elaeagnus fermented tea, cherry elaeagnus fermented drink, and manufacturing method thereof - Google Patents

Cherry elaeagnus fermented tea, cherry elaeagnus fermented drink, and manufacturing method thereof Download PDF

Info

Publication number
KR101754812B1
KR101754812B1 KR1020150154219A KR20150154219A KR101754812B1 KR 101754812 B1 KR101754812 B1 KR 101754812B1 KR 1020150154219 A KR1020150154219 A KR 1020150154219A KR 20150154219 A KR20150154219 A KR 20150154219A KR 101754812 B1 KR101754812 B1 KR 101754812B1
Authority
KR
South Korea
Prior art keywords
fermented
water
barley
tea
fermentation
Prior art date
Application number
KR1020150154219A
Other languages
Korean (ko)
Other versions
KR20170052138A (en
Inventor
박준형
이병구
Original Assignee
이병구
박준형
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 이병구, 박준형 filed Critical 이병구
Priority to KR1020150154219A priority Critical patent/KR101754812B1/en
Publication of KR20170052138A publication Critical patent/KR20170052138A/en
Application granted granted Critical
Publication of KR101754812B1 publication Critical patent/KR101754812B1/en

Links

Images

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/06Treating tea before extraction; Preparations produced thereby
    • A23F3/08Oxidation; Fermentation
    • A23F3/10Fermentation with addition of microorganisms or enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/16Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/166Addition of, or treatment with, enzymes or microorganisms
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/16Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/20Removing unwanted substances
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/16Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/30Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
    • A23F3/32Agglomerating, flaking or tabletting or granulating
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/40Tea flavour; Tea oil; Flavouring of tea or tea extract
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38Other non-alcoholic beverages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065Microorganisms
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00Food ingredients
    • A23V2250/20Natural extracts
    • A23V2250/21Plant extracts

Abstract

More particularly, the present invention relates to a method of fermenting fermented tea, fermented beverage, and fermented beverage of the same, The fermented water of the yew tree leaves, the fermented water of the yew tree trunk, the fermented water of the yew tree, the fermented water of the yew tree liquor and the fermented juice of the yew water of the yew tree were separately prepared and then mixed to prepare the fermented tea of the yew tree or the yew water of the yew. Fermented beverages, fermented beverages of barley water, and a process for producing the fermented beverages, wherein the fermentation efficiency is maximized and the fragrance and flavor are excellent.

Description

FIELD OF THE INVENTION [0001] The present invention relates to fermented beverages, fermented beverages, fermented beverages, and fermented beverages,
More particularly, the present invention relates to a method of fermenting a fermented tea, a fermented beverage, and a fermented beverage of the same, After the fermentation process, the fermented product of the bamboo blades, the fermented product of the borehole, the fermented product of the fermented product of the borealis, and the fermented product of the fermented product of the borealis are separately prepared and then mixed to prepare the fermented product of the fermented tea or the fermented product. The present invention relates to a fermented tea, a fermented barley water, and a method for producing the fermented tea, which are characterized in that the fermentation efficiency is maximized and the fragrance and flavor are excellent.
Elaeagnus multiflora THUNB. Is a plant of the Elaeagnaceae family, commonly called go (u) mi, cherry silver-berry or cherry silverberry. The origin of the garden berry is Japanese, and it is distributed mainly as ornamental or fruit trees. The fruit of the garden borealis is a nucleus, it is long elliptical shape, 1.5㎝ long and sagging form. It is slightly reddish when it is red in July have. It is known that the garden boreal water is cultivated mainly as ornamental or fruit trees and grows well without any pesticide or chemical fertilizer in unfavorable soil, without special care, and can be cultivated in organic and organic fertilizer.
In one room, the garden borealum suffers a five-pointed blessing, eliminates the fever and burning, stops diarrhea and bloating, and improves digestion, osteomyelitis, edema, menstrual irregularities, hemorrhoids, It is known. The fruit is also used as a medicinal substance called "wood half-summer", and it tastes sweet and sweet, and improves the convergence, exenteration, livelihood, It is known that it is effective for bruises, bronchial asthma and hemorrhoids (Kim, Chang-min, Kyung-Soon Lee, (1986) Lee Chang-bok: The Korean Botanical Illustrated Book (1980); The Makino Tomita Gallery: The Makino New Japanese Botanical Garden, The National Museum of Modern Art, Tokyo Shinil Publishing Co. (2004)). In addition, it has been suggested that the contents of sugars, fatty acids and phytosterol are high in the leaves and stems, and it is presumed that not only the fruit but also the leaves contain a large amount of various useful components (Sakamura F, Suga T. 1987. Changes in chemical components of ripening oleaster fruits. Phytochemistry 26: 2481-2484).
As described above, various effective ingredients are contained, and development for producing food using potable water having excellent pharmacological effect is proceeding.
Korean Patent Laid-Open No. 10-2009-0053992 relates to a mixed beverage using yamabori fruit, which is characterized in that it contains various kinds of pharmacological ingredients, The present inventors have disclosed a beverage having a desirable physicochemical quality characteristic by mixing the brown rice vinegar showing a steady increase in consumption as a health food under optimum conditions.
Korean Patent No. 10-0780893 relates to a composition for antioxidant, anti-inflammation and whitening comprising an extract of Yoshinoya ginseng fruit as an active ingredient, and has excellent DPPH free radical inhibitory activity, reducing power, xanthine oxidase inhibitory potency, platelet aggregation Inhibiting activity, a nitrite formation inhibiting activity, and a tyrosinase inhibiting activity.
However, in Korea, the utilization rate of the garden barley is very low, and most of it is left for ornamental use or used for herbal medicine such as osteomyelitis, hemorrhoids, inflammation and indigestion, but it is rarely used as food. Some foods that have been used in garden barley have been developed, but most of the foods that use yew tree fruit and have been reported to contain high levels of sugars, fatty acids, and phytosterol (phytosterol) Is not developed until now.
Korean Patent Laid-Open No. 10-2009-0053992 (Published May 29, 2009) Korean Registered Patent No. 10-0780893 (registered on November 23, 2007)
The present invention has been made to solve the above-mentioned problems and provide a necessary technique,
The present invention separates the leaves, stem, roots and fruit of the garden boreal water and inoculates the fermented bacteria in each selected site, and after fermentation, drying and aging process, the fermented product of the bark lily leaf fermented product, the fermented product of the garden borehole stem, By fermenting the fermented product separately, it is possible to improve the fermentation efficiency by producing the fermented tea from the barley water by mixing the stems or roots which have lower efficiency of extraction and fermentation compared to the leaves, The present invention is to provide a fermented tea barley fermented tea having excellent aroma and flavor because the leaves, stalks and roots of the barley water are sufficiently fermented, and a method for producing the same.
The present invention relates to a method for preparing a fermented tea extract, which comprises fermenting a fermented tea extract of Yanshan Lactococcus L. and a fermented tea extract of Lactobacillus sp. Another object of the present invention is to provide a fermented beveraged juice fermented beverage excellent in taste and flavor due to flavor and easy to drink in daily life.
In order to achieve the above object, according to one embodiment of the present invention,
The present invention relates to a method for cleaning and sorting a material, which comprises washing the garden water, removing water and separating the material into leaves, stems, roots and fruits; A step of preparing a fermenting microorganism, which is selectively carried out at the same time as or before or after the material washing and sorting step, for preparing a fermenting microorganism; A step of preparing a fermented product of a barley leaf by inoculating fermenting bacteria into a barley leaf selected in the step of washing and sorting the material, and then fermenting, drying and aging the fermented product to produce a fermented product of barley leaf; The method according to any one of the preceding claims, wherein the fermentation is carried out at the same time as or simultaneously with the fermentation step of the fermentation product, A step of preparing a fermented barley stalks; Wherein the fermentation is carried out at the same time as or simultaneously with or simultaneously with the step of preparing the fermentation product of the yam harvest or the fermentation product of the barley stalks, A step of preparing a fermented root of potted water of the yam; The fermented product of the yew tree leaf fermented product produced in the step of producing the fermented product of yew tree leaf, the fermented product of the yew tree stem fermented product produced in the step of producing the fermented product of the yew tree and the fermented product of the yew solution To produce a fermented yam; And a pressure molding step of pressurizing the fermented mixture of yew water in the mixing step to produce a fermented tea composition as a barley water fermented tea.
According to the present invention, in the mixing step, the mixture is mixed at a ratio of 55 to 80 wt% of the fermented product of yam harvest leaves, 15 to 40 wt% of the fermented product of the barnyard stalks, and 1 to 10 wt% Characterized in that the mixture is produced.
In the present invention, it is preferable that the step of preparing the fermented tea fermented tea extract of the present invention comprises the steps of: extracting the fermented tea composition produced in the fermenting step; A step of preparing a fermented broccoli fruit fermentation broth which is selectively or simultaneously carried out before or after the step of preparing the fermented tea extract of Yuko barley, in which fermenting bacteria are inoculated into the fruit of barley berry, followed by fermentation, aging, and filtration; And a fermented tea extract obtained from the step of preparing the fermented tea extract, and a fermented product obtained from the fermented product of the fermented barley fruit, And a fermented beverage manufacturing step of producing a fermented beverage in the form of a beverage.
In the fermented beverage producing step of the present invention, 40 to 60% by weight of the extract of the fermented tea of the yam harvest, 5 to 30% by weight of the fermented broth fruit extract, 5 to 15% by weight of the bellflower extract, 5 to 15% 5 to 15% by weight of the juice and 1 to 10% by weight of the juice of the ginger juice.
Another embodiment of the present invention can provide a fermented barley water fermented tea characterized by being produced by the above method.
Another embodiment of the present invention can provide a fermented fermented yam drink characterized by being produced by the above method.
The fermented tea and fermented beverages of the garden boreal water and the fermented barley water according to one embodiment of the present invention are prepared by separating the leaves, stem, root and fruit of the garden boreal water and inoculating the fermenting bacteria into each selected site to ferment, It is also possible to produce the fermented tea from the bamboo barley leaf fermented product, the fermented product of the rower of the garden borealis and the fermented product of the root product of the garden boreal water, The fermentation efficiency of the fermented tea can be increased and the fermentation efficiency can be improved. All of the leaves, stems and roots of the yew can be sufficiently fermented to produce a fermented tea of yew tree fruit having excellent fragrance and flavor .
In addition, the fermentation efficiency of fermented tea is increased and the fermented tea is extracted from the fermented tea extract of the Yongtai - Bori - ri, which is rich in aroma and flavor, The fermented beverages having excellent taste and flavor and being manufactured in the form of beverages and being easy to drink in daily life can be produced.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart showing a process for manufacturing a fermented barley water fermented tea and a fermented fermented beverage according to an embodiment of the present invention.
Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily carry out the present invention. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art. Therefore, the embodiments of the present invention can be modified into various other forms, and the scope of the present invention is not limited to the following embodiments.
Throughout the description of the present invention, when a part includes an element, it is understood that the element may include other elements, not the exclusion of any other element unless specifically stated otherwise.
In the specification of the present invention, it is to be understood that when a step is located "on" or "before" another step, this is not only the case where a step is in a direct time series relationship with another step, And may have the same rights as in the case of an indirect temporal relationship in which the temporal order of the two phases can be changed.
The terms " about ", " substantially ", etc. used to the extent that they are used throughout the specification of the present invention are used in their numerical values or in close proximity to their numerical values when the manufacturing and material tolerances inherent in the meanings mentioned are presented, Is used to prevent unauthorized exploitation by an unscrupulous infringer of precise or absolute disclosures in order to aid in the understanding of the disclosure. The term " step " or " step of ~ " used throughout the specification does not mean " step for.
The present invention relates to a fermented tea, fermented beverages, and fermented beverages, and a method for producing fermented beverages of the same, , Washing and sorting the material into roots and berries; A step of preparing a fermenting microorganism, which is selectively carried out at the same time as or before or after the material washing and sorting step, for preparing a fermenting microorganism; A step of preparing a fermented product of a barley leaf by inoculating fermenting bacteria into a barley leaf selected in the step of washing and sorting the material, and then fermenting, drying and aging the fermented product to produce a fermented product of barley leaf; The method according to any one of the preceding claims, wherein the fermentation is carried out at the same time as or simultaneously with the fermentation step of the fermentation product, A step of preparing a fermented barley stalks; Wherein the fermentation is carried out at the same time as or simultaneously with or simultaneously with the step of preparing the fermentation product of the yam harvest or the fermentation product of the barley stalks, A step of preparing a fermented root of potted water of the yam; The fermented product of the yew tree leaf fermented product produced in the step of producing the fermented product of yew tree leaf, the fermented product of the yew tree stem fermented product produced in the step of producing the fermented product of the yew tree and the fermented product of the yew solution To produce a fermented yam; And a press molding step of pressurizing and molding the fermented mixture of yew water to be fermented in the fermenting step. A step of preparing an extract of a fermented tea extract of a garden boreal water to produce an extract of a fermented tea extract of a garden boreal variety by hot water extraction of the fermented tea composition produced in the pressing step after the press molding step; A step of preparing a fermented broccoli fruit fermentation broth which is selectively or simultaneously carried out before or after the step of preparing the fermented tea extract of Yuko barley, in which fermenting bacteria are inoculated into the fruit of barley berry, followed by fermentation, aging, and filtration; And a fermented tea extract obtained from the step of preparing the fermented tea extract, and a fermented product obtained from the fermented product of the fermented barley fruit, And a fermented beverage manufacturing step of manufacturing a fermented beverage in the form of a beverage.
Hereinafter, a method for producing a barnyard fermented tea (hereinafter also referred to as a fermented tea) and a fermented barley juice (hereinafter also referred to as a fermented beverage) according to an embodiment of the present invention will be described in detail. The fermented barley water fermented tea and the fermented fermented barley water according to an embodiment of the present invention can be understood more clearly by the following production method.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart showing a method of manufacturing a fermented barley water fermented tea and a fermented fermented barley water according to an embodiment of the present invention.
First, material washing and sorting steps may be performed (S 100 ).
After washing the yew water and removing the water, it is possible to carry out a material washing and sorting step which separates into leaves, stems, roots and fruit.
In order to separate the leaves, stem, roots and fruit of the garden boreal water and prepare them as individual fermented products, after washing the garden water, prepare each area with the leaf, stem, root and fruit of the garden boreal water.
Next, the fermenting bacteria preparation step may be performed (S 200 ).
The step of preparing a fermenting microorganism can be carried out selectively or simultaneously with or before or after the material washing and sorting step.
Although not limited thereto, the fermenting bacteria in the step of preparing the fermenting microorganism can be obtained by inoculating any one of the food fungus Hwanggukyun, mushroom mycelia, mushroom mushroom mycelium and mushroom mycelium into the culture medium, To 10 days after the cultivation.
More specifically, the edible fungus Hwanggukjun was cultured in a PDA medium at a temperature of about 30 DEG C for 5 days, harvested with 0.1% physiological saline, inoculated again into PDB medium, and then incubated at a temperature of about 30 DEG C at 120 rpm The mushroom mycelium, the mushroom mushroom mycelium or the mushroom mycelium, which is a mushroom strain, is cultured in a PDA medium at a temperature of about 30 ° C. for 10 days to form a mycelium. Then, the mycelium is cultured in a mycelial PDB liquid medium After the inoculation, the fermented product can be cultured for 10 days at a temperature of about 25 ° C at 130 rpm to produce a fermenting yeast strain, and then inoculated on the leaves, stem, root and fruit of the yard.
Next, a step of producing a fermented product of yam leaf can be carried out (S 300 ).
The fermentation, drying and aging of the fermenting bacteria may be carried out in the step of preparing the fermented product of the barley leaf, which is inoculated with the fermenting bacteria in the selected barley leaves in the washing and sorting step.
But are not limited to, the step of crushing the yam leaf in the step of producing the yam leaf fermented product; Steaming the shredded barley leaves at a temperature of 90 to 99 DEG C for 1 to 3 minutes; Inoculating 100 parts by weight of the steamed banana leaf with 5 to 30 parts by weight of the fermenting bacteria; Fermenting the fermenting bacteria-inoculated yew tree leaves at a temperature of 18 to 45 DEG C and fermenting them for 5 to 15 days in a fermentation chamber where the humidity is maintained at 70 to 90%; Drying the fermented yew tree leaves so that the water content of the yew tree leaves is 18% or less at a temperature of 60 to 90 캜; And aging the dried yew tree leaves at a temperature of 18 to 45 DEG C for 5 to 15 days in a fermentation chamber maintained at a humidity of 40 to 50% to produce a fermented product of yew tree leaf .
Next, the step of preparing the fermented barley stalks may be carried out (S 400 ).
 After the fermenting bacteria have been inoculated into the barnyard stalks selected in the material washing and sorting step, fermentation, drying and aging may be performed to produce the fermented barley stalk fermented product.
This step is not necessarily limited to the step of preparing the fermentation product of the barnyard leaf and the fermentation of the fermentation product, but may be carried out simultaneously with or simultaneously with the fermentation step.
Although not limited thereto, in the step of preparing the fermented product of the barnyardgrass stem, the step of crushing the barley stem is performed; Steaming the shredded barnyardgrass stem at a temperature of 100 to 120 DEG C for 4 to 10 hours; Inoculating 100 parts by weight of the steamed barley stalk at a ratio of 5 to 30 parts by weight; Fermenting the barnyard stalks inoculated with the fermenting bacteria in a fermentation chamber maintained at a temperature of 18 to 45 DEG C and a humidity of 70 to 90% for 5 to 30 days; Drying the fermented barley stalks so that the moisture content of the barley stalks is 18% or less at a temperature of 60 to 90 캜; And aging the dried barnyard stalks at a temperature of 18 to 45 DEG C for 5 to 15 days in a fermentation chamber maintained at a humidity of 40 to 50% to produce a fermentation product of garden barley stem .
Next, the fermentation step of the fermentation product of yam harvest can be carried out (S 500 ).
The step of fermenting, drying and aging the fermenting bacteria may be carried out to inoculate the fermented germs into the ginseng roots selected in the step of washing and sorting the material, and then fermenting the fermented ginseng roots.
The present step is not necessarily limited to the step of preparing the fermented product of the yellowness leaf or the fermentation product of the barley stem and the fermentation product of the barnyardgrass, and may be carried out simultaneously with the step of preparing the fermented product of the yellowness leaf, .
But are not limited to, the steps of crushing the potted water roots in the fermentation step of the fermented potted water; Steaming the shredded barley root at a temperature of 100 to 120 DEG C for 4 to 10 hours; Inoculating 100 parts by weight of the steamed yew tree root with a fermenting bacteria at a rate of 5 to 30 parts by weight; Fermenting the fermenting bacteria-infested yew tree root in a fermentation chamber maintained at a temperature of 18 to 45 DEG C and a humidity of 70 to 90% for 5 to 30 days; Drying the fermented ginseng root so that the water content of the ginseng root is maintained at 60 to 90 캜 at a moisture content of 18% or less; And aging the dried ginseng roots at a temperature of 18 to 45 DEG C for 5 to 15 days in a fermentation chamber maintained at a humidity of 40 to 50% to produce a fermented product of yam .
Next, a mixing step may be performed ( S600 ).
The fermented product of the yew tree leaf fermented product produced in the step of producing the fermented product of yew tree leaf, the fermented product of the yew tree stem fermented product produced in the step of producing the fermented product of the yew tree and the fermented product of the yew solution May be mixed to produce a fermentation mixture of yew water.
According to one embodiment of the present invention, in the mixing step, the mixture is mixed at a ratio of 55 to 80 wt.% Of the yellowness leaf fermentation product, 15 to 40 wt.% Of the yucca barley stem fermentation product and 1 to 10 wt. And a fermentation mixture of yam and barley is produced.
In the mixing step, it is preferable that the fermented product of yew leaves is mixed at a ratio of 55 to 80% by weight. When the fermented product of yew leaves is mixed at a ratio of less than 55% by weight, Is too low, so that it takes a long time for the final fermented tea to be taken into hot water or cold water to take a long time, and there is a fear that the fermented tea is less than 80% by weight , The ratio of the fermented product of the yamabe stem fermented product and the yamabe root fermented product is too low, so that the efficacy component of the yamabeol stem and root and the aroma and flavor of the yamabe Which is not preferable.
In addition, in the mixing step, it is preferable that the fermented product of the barnyardgrass stem is mixed at a ratio of 15 to 40% by weight. When the fermented product of the barnyardgrass stem is mixed at a ratio of less than 15% by weight, The proportion of water is so low that there is a fear that the final product of yamabori fermented tea does not contain the active ingredient of the yamabeol stem and when the yamabe stem fermented product is mixed in a proportion exceeding 40 wt% Since the fermented water of yew tree leaves is mixed at a low rate, it may take a long time to take a hot water or cold water to the fermented tea of the yew tree, and there is a fear that it may not come out well.
In addition, in the mixing step, it is preferable that the fermented seedlings are mixed at a ratio of 1 to 10% by weight. When the fermented seedlings are mixed at a ratio of less than 1% by weight, The ratio of water is so low that there is a possibility that it is not meaningful to separately prepare and add the fermented product of yamabori root. When the fermented product of yamaburi root is mixed at a ratio exceeding 10 wt%, the bitter taste of the root is emphasized And there is a possibility that the preference of consumers for the taste of the fermented tea of the yamabori juice finally produced is reduced.
Thus, in the mixing step, the yam harvest fermented mixture is prepared by mixing 55 to 80% by weight of the fermented product of yam harvest leaves, 15 to 40% by weight of the fermented barley stalks and 1 to 10% by weight of the fermented fermented yam Is most preferable.
Next, a press forming step may be performed ( S700 ).
And a pressure molding step of pressurizing and molding the fermentation mixture of yam water produced in the mixing step into a yam water fermentation tea composition.
The fermented mixture of yew water, fermented yew water, fermented yew water, and fermented water of yew can be formed into a fermented composition of yew water fermented tea, which is compressed at a suitable weight under a pressurized condition.
The fermentation mixture of the barley water fermented tea is prepared by compressing the fermentation mixture of the barley water to 1.5 to 3 g by the pressure. In addition, the composition of the fermented tea garden wheat flour mixed in a unit of 1.5 to 3g in a compressed form can be prepared as a fermented tea from a garden barley water after being embedded in a tea bag.
The fermented tea obtained by the above method can be consumed in a hot or cold water for a certain period of time and drinking the concerned tea. This type of drinking method is advantageous in that it can drink tea neatly because there is no residue in the tea, and the convenience of storage, carrying and use is further improved, thereby increasing consumer's preference and preference.
Next, the step of preparing the fermented tea extract of yew water may be performed (S 800 ).
And extracting the fermented tea from the barley water fermented tea composition produced in the pressurizing step.
In the step of preparing the extract of the fermented tea of fermented barley juice, water is added at a ratio of 6000 to 7000 parts by weight to 100 parts by weight of the fermented tea composition of the barley water fermented tea, and the mixture is heated at 90 to 99 ° C for 2 to 5 minutes And extracting it.
Water is added to the yam water fermented tea composition prepared in the above-mentioned pressure molding step, and the mixture is heated by heating to prepare an extract of yamabeol fermented tea.
When water is added at a ratio of less than 6000 parts by weight to 100 parts by weight of the fermented tea composition of the yam harvest, the ratio of water to the total weight of the fermented tea composition is too low, and the fragrance of the fermented tea composition And when the water is added in a proportion exceeding 7000 parts by weight with respect to 100 parts by weight of the composition of the fermented tea composition of the yam harvest water and subjected to hot water extraction, And the flavor is diluted and may not be properly expressed.
In addition, when water is added at a ratio of 6000 to 7000 parts by weight with respect to 100 parts by weight of the composition of the fermented tea barley composition and then subjected to hot water extraction at a temperature of less than 90 ° C for less than 2 minutes, the aroma and flavor of the yew water When the hot water is extracted for more than 5 minutes in the ladder exceeding 99 ° C, the hot water is extracted for a long time at a high temperature, and there is a possibility that the aroma and flavor of the lemonberry itself is lost. The yield of the fermented tea extract of yam is not so low, which may reduce the economical efficiency.
Therefore, in the step of preparing the extract of the fermented tea fermented tea, the water is added at a ratio of 6000 to 7000 parts by weight to 100 parts by weight of the composition of the fermented tea composition of the gardeniaer, and then the mixture is subjected to hot water extraction at 90 to 99 ° C for 2 to 5 minutes, It is most preferable to prepare a fermented tea extract.
Next, the fermentation broth of fermentation broth can be performed (S 900 ).
After fermenting the fermentation broth to the fruit of barley, fermentation, aging and filtration, the fermentation broth of the fermentation broth can be prepared.
The present step is not necessarily limited to the step of producing the extract of the fermented tea fermented tea and the fermented tea extract, but may be carried out simultaneously with, or before or after the step of producing the fermented tea extract.
A step of inoculating a fermenting microorganism in which the fermenting microorganism is inoculated at a rate of 5 to 30 parts by weight with respect to 100 parts by weight of the washed and selected barnyardgrass; Adding 100 to 400 parts by weight of water to 100 parts by weight of the barley fruit inoculated with the fermenting bacteria and fermenting and aging the mixture for 2 to 8 months at a temperature of 18 to 45 캜; And a filtration step of filtering the fermented and aged fermented product of the fermented barley fruit to obtain a fermented broth of fermented barley fruit.
Next, a fermented beverage manufacturing step may be performed (S 1000 ).
The extracts of the fermented tea extracts of the gardenia liquorice fermented tea produced in the step of preparing the fermented tea extracts of the present invention and the fermented product of the fermented fruit extracts of the garden borealis and the bellflower extract, the juice extracts, jujube juice and ginger juice prepared in the step A fermented beverage manufacturing step may be carried out.
According to one embodiment of the present invention, in the fermented beverage preparing step, 40 to 60% by weight of the extract of the fermented tea extract of yam, 5 to 30% by weight of the fermented broth fruit extract, 5 to 15% % Of jujube juice, 5 to 15 wt% of jujube juice, and 1 to 10 wt% of ginger juice juice.
Although not limited thereto, the bellflower extract may be prepared by adding water at a ratio of 800 to 1200 parts by weight to 100 parts by weight of the bellflower obtained by washing and removing the water, then extracting the solid at a temperature of 60 to 80 ° C for 1 to 3 hours, The juice, jujube juice, and juice juice solution are prepared by squeezing each of the pear jujube, jujube, and ginger, and then filtering out the solids to form a liquid phase.
In the fermented beverage preparation step, the extract of the fermented tea extract is preferably mixed at a ratio of 40 to 60% by weight. When the extract of the fermented tea extract is less than 40% by weight, The ratio of the extract is so low that there is a possibility that the aroma and flavor of the garden berry water may not be properly expressed in the fermented fermented beverage of the garden yore water produced finally and when the fermented tea extract of yore brewed water is mixed in a proportion exceeding 60 wt% There is a fear that the pungent taste peculiar to the liquorice is emphasized and the preference of the taste to the consumer is reduced.
In addition, in the fermented beverage preparation step, it is preferable that the fermentation broth of barley berry fruit is mixed at a ratio of 5 to 30% by weight. When the fermentation broth of the barley berry fruit is mixed at a ratio of less than 5% by weight, There is a fear that the effect of improving the flavor due to sweetness may not be properly expressed in the fermented beverage of the yam harvest prepared finally, and when the fermented broth of the yam harvest is mixed at a ratio exceeding 30 wt%, the juice or the juice There is a fear that the taste of the fermented beverage of the present invention may be reduced.
In addition, in the fermented beverage preparing step, the bellflower extract is mixed at a ratio of 5 to 15 wt%, the juice is mixed at a ratio of 5 to 15 wt%, the juice is mixed at a ratio of 5 to 15 wt% 1 to 10% by weight, which is a value set in order to add an appropriate amount of sweet taste and to improve the flavor and flavor of ginger without losing the flavor and flavor of the gourd itself. That is, to improve the taste, flavor and flavor of the fermented beverages of yam water by adding proper amounts of bellflower extract, juice, jujube juice and ginger juice.
Therefore, in the fermented beverage preparation step, the extract of the fermented tea extract of the yam harvest is 40 to 60% by weight, the fermented broth fruit juice is 5 to 30% by weight, the bellflower extract is 5 to 15% by weight, the juice is 5 to 15% By weight and 1 to 10% by weight of ginger juice, in order to prepare a fermented fermented barley type drinking water.
The fermented fermented beverages produced by the above method can be packaged in a pouch, a paper or a glass bottle, so that it is easy to eat and drink, and the convenience of drinking is improved, and the incense and flavor of the garden water can be felt At the same time, the sweetness and the flavor of the ginger can be felt at the same time, so that the flavor, aroma and flavor are excellent, and the consumer's preference and preference can be enhanced.
Hereinafter, the present invention will be described in detail with reference to the following examples, which are to be understood as being to be construed as meritorious and exclusive, And the fermented barley water and fermented barley water according to an embodiment of the present invention can be understood more clearly by the sensory test described later.
[ Yard  Manufacturing Method of Fermented Tea]
According to one embodiment of the present invention, the barnyard fermented tea of Examples 1 to 4 was manufactured and manufactured according to an embodiment of the present invention, wherein the content ratio of the composition in the mixing step was added differently from the conditions defined in the present invention , And the leaves, stems, and roots of the yam harvest water were fermented together, dried and aged in a manner different from that of the embodiment of the present invention to produce yamaya fermented tea of Comparative Example 13 Respectively.
The fermented barley water fermented tea of Examples 1 to 4 and Comparative Examples 1 to 12 was produced by the following method. The fermented fermented tea of Examples 1 to 4 and Comparative Examples 1 to 12, Is shown in Table 1 below.
One. Example  1 to 4 and Comparative Example  1 to 12 Yard  Manufacturing method of fermented tea
① Material washing and sorting step: Wash the yard water, remove the water, and separate into leaves, stem, root and fruit.
② Preparation step of the fermenting bacteria: The mycelia of the mushroom strain were cultured in a PDA medium at a temperature of about 30 ° C. for about 10 days to form a mycelium. Then, the mycelium was inoculated into a mycelial PDB liquid medium, For about 10 days to prepare fermenting bacteria as the seed bacteria.
③ Fermentation process of yew leaf fermented water: After crushing yew tree leaf, steam is steamed at about 95 ℃ for about 2 minutes. 100 parts by weight of steamed yew tree leaves are inoculated at a rate of about 20 parts by weight and fermented in a fermentation chamber maintained at a temperature of about 30 캜 and maintained at about 80% humidity for about 10 days. The fermented yew tree leaves are dried at a temperature of about 75 ° C to a moisture content of less than 18% of the yew tree leaves and then maintained at a temperature of about 30 ° C. In a fermentation room where the humidity is maintained at about 45% The fermentation product is fermented in the yew tree by aging for a day.
④ Fermentation stage of barley stalks: Fermentation stage of barley stalks, steam is applied at a temperature of about 95 ℃ for about 7 hours. About 100 parts by weight of the steamed yew barley stem are inoculated at a rate of about 20 parts by weight and the fermentation is maintained for about 15 days in a fermentation chamber where the temperature is maintained at about 30 DEG C and the humidity is maintained at about 80%. The fermented barley stalks were dried at a temperature of about 75 ° C to a moisture content of the barley stalks of less than 18%, maintained at a temperature of about 30 ° C, and maintained at a humidity of about 45% The fermentation product is fermented in the yew.
⑤ Fermentation process of yoguryeo root roots fermented: After crushing the roots of yogurt boars, steam is added at a temperature of about 95 ℃ for about 7 hours. About 100 parts by weight of steamed yew tree root roots are inoculated at a rate of about 20 parts by weight and fermented for about 15 days in a fermentation chamber where the temperature is maintained at about 30 DEG C and the humidity is maintained at about 80%. The roots of the fermented yew tree liquor were dried at a temperature of about 75 ° C so that the moisture content of the yew water root was 18% or less, and then maintained at a temperature of about 30 ° C. In the fermentation chamber where the humidity was maintained at about 45% The fermented product is fermented for a day.
⑥ Mixing step: Fermented mixture of yam and barley is prepared by mixing proper amount of fermented product of yam borealis leaf, fermented product of yamabori stem, and fermented product of yam.
⑦ Pressurizing step: Pressurizing the fermented mixture of yam and boiled water to compress the mixture into a unit of about 2 g to prepare a yam tea fermented tea composition.
Figure 112015107197386-pat00001
As shown in the above Table 1, the barnyard fermented tea of Examples 1 to 4 was produced according to an embodiment of the present invention, and the fermented product of yew tree leaf fermented product, the fermented product of the yew solution and the fermented product The amount of water was prepared to meet the amount defined in the present invention. On the other hand, the barley water fermentation tea of Comparative Example 1 and Comparative Example 2 was prepared such that the amount of the fermented product of yew tree leaf added to the mixing step was insufficient in the amount defined in the present invention, and the yellowness of Comparative Example 3 and Comparative Example 4 The barley water fermentation tea was prepared such that the amount of fermented product of yew tree leaf added in the mixing step was added in excess of the amount defined in the present invention. The fermented barley water fermentation broth of Comparative Example 5 and Comparative Example 6 was prepared such that the amount of the fermented barley stalks added to the mixing step was insufficient in an amount limited to the present invention. The fermentation tea was prepared such that the amount of the fermentation product of the yam barley stem added in the mixing step was excessively added in an amount exceeding that defined in the present invention. The barley water fermentation broths of Comparative Example 9 and Comparative Example 10 were prepared such that the amount of fermented fermented yew water added to the mixing step was insufficient in the amount defined in the present invention, The fermentation tea was prepared such that the amount of fermentation product of yamabori root added in the mixing step was excessively added to the amount defined in the present invention.
2. Manufacturing method of yam barley fermented tea of Comparative Example 13
According to one embodiment of the present invention, a barley water fermented tea was produced without using a fermented barley water fermentation tea and without selecting and separating the fermented barley water. The fermentation bacteria used in the manufacturing process are the same as those used in the production method of the above-mentioned embodiment.
Steam is added to the washed yam bran water at about 95 ° C for about 7 hours. The fermenting bacteria are inoculated at a ratio of about 20 parts by weight to 100 parts by weight of steamed yew tree liquor, fermented in a fermentation chamber maintained at a temperature of about 30 캜 and maintained at about 80% humidity for about 15 days. The fermented yew tree liquor is dried at a temperature of about 75 ° C. to a moisture content of 18% or less of the yew water, maintained at a temperature of about 30 ° C., maintained in a humidification chamber of about 45% The fermented product is fermented by aging. The fermented product of the barnyardgrass was pressurized to compress the fermented product in a unit of about 2 g to prepare a granular fermented tea composition.
[ Yard  Method of producing fermented beverage]
Fermented beverages of Examples 5 to 8 and fermented beverages of Comparative Examples 14 to 21 were prepared using the fermented fermented tea of Example 3 according to an embodiment of the present invention.
That is, according to one embodiment of the present invention, yeast fermented beverages of Examples 5 to 8 were prepared, and the fermented beverage according to one embodiment of the present invention was prepared, To produce fermented barley water fermented beverages of Comparative Examples 14 to 21.
The fermented beverages of Examples 5 to 8 and Comparative Examples 14 to 21 were prepared in the following manner. Fermented beverages of Examples 5 to 8 and Comparative Examples 14 to 21 were prepared in the same manner as in Example 5, The amount of the material is shown in Table 2 below.
1. Production methods of fermented barley juice of Examples 5 to 8 and Comparative Examples 14 to 21
(1) Preparation step of extracting the fermented tea extract of Yoron Bori (tea) juice: The fermented tea is produced by using the fermented tea yam produced in Example 3 above. Water was added to about 100 parts by weight of the fermentation tea of Example 3, about 6,500 parts by weight, and the mixture was extracted with hot water for about 3 minutes at a temperature of about 95 캜 to prepare an extract of the fermented tea of barley.
(2) Preparation step of fermentation broth of yam borage fruit: 100 parts by weight of the washed and selected yam fruit were inoculated at a ratio of about 20 parts by weight and aged and fermented for about 6 months at a temperature of about 30 캜 , And then filtered to prepare a liquid fermented broth of barley.
③ Preparation of fermented beverage: Fermented beverages of yangbori juice are prepared by mixing the fermented tea extract of yamabori juice, the fermented juice of yamata juice, the juice of bamboo fruit juice, the juice of jujube, the juice of jujube juice and the juice of ginger juice in appropriate proportions. The bellflower extract solution was prepared by adding water at a ratio of about 1000 parts by weight to 100 parts by weight of a bellflower obtained by washing and removing water, hot water-extracted at a temperature of about 70 캜 for about 2 hours, and filtering the solid material. , Jujube juice and ginger juice were prepared from jujube, jujube, or ginger, respectively, and then solids were filtered to obtain a liquid form.
Figure 112015107197386-pat00002
As shown in Table 2, the fermented beverages of Examples 5 to 8 were produced according to one embodiment of the present invention, and the amounts of the extracts of fermented tea extracts of yamabori and yam Were prepared to meet the amounts defined in the present invention. On the other hand, the fermented beverages of Comparative Example 14 and Comparative Example 15 were prepared so that the amount of fermented tea extract added to the fermented beverage preparation stage was insufficient in the amount limited to the present invention, The fermented beverage of Example 17 was prepared such that the amount of the fermented tea extract added to the fermented beverage was excessively added to the fermented beverage in the fermented beverage production stage. The fermented beverages of Comparative Example 18 and Comparative Example 19 were prepared such that the amount of the fermentation broth of the fermented beverage added to the fermented beverage preparation stage was insufficient in the amount limited to the present invention. In Comparative Example 20 and Comparative Example 21 Fermented beverage of the present invention was prepared such that the amount of the fermentation broth of the barnyardgrass added in the fermented beverage preparation stage was added in excess of the amount defined in the present invention.
[Sensory Test]
The sensory test for the above Examples and Comparative Examples is carried out.
A sensory test was conducted to randomly select 200 adult male and female panelists aged 20 to 60 to taste the fermented tea of the yam and the fermented beverages of the yams of the examples and the comparative examples, and the taste, color, flavor and flavor 10 point evaluation method. The results of the average value of the sensory test for 200 panelists are shown in Tables 3 to 4 below.
1. Sensory evaluation on fermented tea
The fermented tea yields of the fermented tea of the Examples 1 to 4 according to one embodiment of the present invention and the content of the composition in the mixing step were different from those of the present invention, The results of the sensory evaluation were shown in Table 3, which shows that the fermented tea obtained from the barnyard fermented tea of Comparative Example 13,
Figure 112015107197386-pat00003
* Sensory test value (10: very good, 0: very bad)
Table 3 shows the results of comparison of the results of Comparative Examples 1 to 12 prepared by adding the content ratio of the composition of the fermented green tea according to Examples 1 to 4 according to one embodiment of the present invention, The results of sensory evaluation of the barley water fermentation tea of Comparative Example 13, which was prepared by using the fermented tea of the yamabeori fermentation broth and the fermentation broth of the yam, The fermented barley water of Examples 1 to 4 showed excellent overall acceptability.
In the mixing step, the fermented tea leaves of the garden boreal water, the stem and the root are fully fermented by mixing the appropriate amount of fermented product of yew tree leaf fermented product, It was evaluated that the overall preference of the fermented barley water fermented tea of Examples 1 to 4 was excellent.
On the contrary, the fermented tea of Comparative Example 1 and Comparative Example 2, in which the amount of the fermented product of yew leaf tea added in the mixing step was insufficient in the amount defined in the present invention, And it was evaluated that consumers' preference for taste, color, aroma and flavor was generally insufficient. The fermented tea of Comparative Example 3 and Comparative Example 4 in which the amount of the fermented product of yew leaf foliar added in the mixing step was added in excess of the amount defined in the present invention, And it was evaluated to be insufficient in taste, flavor and flavor.
In addition, the fermentation efficiency of the fermented barley water of Comparative Example 5 and Comparative Example 6, which was prepared so that the amount of the fermented barley stalks added to the mixing step was insufficient, The fermented tea of Comparative Example 9 and Comparative Example 10 prepared so as to be added in an amount insufficient than the amount defined in the present invention did not feel the rich aroma caused by the addition of the yew tree trunk or root, Taste, flavor, and flavor. Fermented tea of Comparative Example 7 and Comparative Example 8 prepared so that the amount of fermented barley stalks added in the mixing step was more than that defined in the present invention, And the consumer's preference for taste, color, aroma, and flavor was generally lowered. The fermented tea of Comparative Example 11 and Comparative Example 12, in which the amount of the fermented root of potted water added in the mixing step was excessively added in an amount exceeding the amount defined in the present invention, Flavor and flavor.
In addition, the fermented tea of Comparative Example 13, which was produced by using the fermented tea of the yamabori juice and the fermented tea without the fermentation tea of the yamabori juice and the yamahoe, was produced in a state in which the leaves, stem and roots of the yamaya The fragrance was not properly expressed compared to the fermented tea of the garden yam, and the preference of consumers for the taste and flavor was also evaluated to be insufficient.
Thus, the fermented tea obtained from the barnyardgrass according to an embodiment of the present invention is obtained by separating the leaves, stem, root and fruit of the garden water, and inoculating the fermenting bacteria into each selected site, fermenting, drying and aging, The fermented water, the fermented water of the garden barley stem, and the fermented water of the garden borealis water are separately prepared and then mixed to produce the fermented tea of the barley water. The stem or the root where the extraction efficiency and the fermentation efficiency are lower than the leaf are separately steamed, Fermentation can be performed, and fermentation efficiency can be improved. All of the leaves, stems and roots of the yew can be sufficiently fermented to have an excellent aroma and flavor, and thus it is confirmed that the preference of the consumers can be improved .
2. Sensory evaluation of fermented beverages
The yards of Comparative Examples 14 to 21 prepared by adding the content ratios of the compositions of the fermented beverage yogurt fermented beverages and the fermented beverage preparations of Examples 5 to 8 prepared according to an embodiment of the present invention to the conditions different from those defined in the present invention The sensory evaluation was performed on the fermented beverage of barley water. The results are shown in Table 4 below.
Figure 112015107197386-pat00004
* Sensory test value (10: very good, 0: very bad)
Table 4 shows the results of the comparison of the content of the composition of the fermented beverage yogurt drink and fermented beverage of Examples 5 to 8 prepared according to one embodiment of the present invention, The fermented beverages of Examples 5 to 8 prepared according to one embodiment of the present invention were found to have excellent overall acceptability.
In the fermented beverage production stage, it is possible to feel the aroma and flavor of the garden water and to feel the sweetness and the ginger flavor by producing the fermented beverages of yangbori juice by mixing an appropriate amount of the fermented tea extract of yangbori All of the fermented yam drinks of Examples 5 to 8 were evaluated as excellent in overall acceptability.
On the contrary, the fermented soft drinks of Comparative Example 14 and Comparative Example 15, in which the amount of the fermented tea extract added to the fermented beverage was less than the amount defined in the present invention, The taste and flavor of fermented beverages were not satisfactory because consumers were not able to express the aroma and flavor of barley. Fermented beverage of Comparative Example 16 and Comparative Example 17 prepared so that the amount of the extract of the fermented tea extract added to the fermented beverage was more than the amount defined in the present invention, And the degree of preference for taste and flavor was insufficient.
The fermented beverages of Comparative Example 18 and Comparative Example 19 in which the amount of the fermentation broth of barley fruit juice added in the fermented beverage production stage was insufficient to be added in an amount less than that defined in the present invention, The effect of improving the flavor due to the sweetness was not properly expressed in the fermented beverage of the yam water produced at the last time, and it was evaluated that the preference for taste and flavor was relatively insufficient compared with the examples. Fermented beverage of Comparative Example 20 and Comparative Example 21 prepared so that the amount of the fermentation broth of barley fruit juice added in the fermented beverage preparation stage was added in excess of the amount defined in the present invention, And the preference of consumers for the taste and flavor of fermented beverages of barley water was evaluated to be generally insufficient.
Therefore, the fermented fermented beverages produced according to one embodiment of the present invention have an effect of improving the convenience of the use of drinking water by easily eating and drinking, and it is possible to feel the incense and flavor of the garden water and at the same time, Therefore, it is confirmed that the taste, flavor and flavor are excellent, which can enhance the preference and taste of consumers.
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, It is evident that many variations are possible by those skilled in the art. It will be apparent to those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. something to do.

Claims (6)

  1. Washing and sorting the material to wash the yard water, remove the water, and separate it into leaves, stems, roots and fruit;
    A step of preparing a fermenting microorganism, which is selectively carried out at the same time as or before or after the material washing and sorting step, for preparing a fermenting microorganism;
    A step of preparing a fermented product of a barley leaf by inoculating fermenting bacteria into a barley leaf selected in the step of washing and sorting the material, and then fermenting, drying and aging the fermented product to produce a fermented product of barley leaf;
    The method according to any one of the preceding claims, wherein the fermentation is carried out at the same time as or simultaneously with the fermentation step of the fermentation product, A step of preparing a fermented barley stalks;
    Wherein the fermentation is carried out at the same time as or simultaneously with or simultaneously with the step of preparing the fermentation product of the yam harvest or the fermentation product of the barley stalks, A step of preparing a fermented root of potted water of the yam;
    The fermented product of the yew tree leaf fermented product produced in the step of producing the fermented product of yew tree leaf, the fermented product of the yew tree stem fermented product produced in the step of producing the fermented product of the yew tree and the fermented product of the yew solution To produce a fermented yam; And
    And a pressure molding step of pressurizing and molding the fermented mixture of yam water produced in the mixing step into a yam water fermented tea composition.
  2. The method according to claim 1,
    In the mixing step,
    Wherein the fermented mixture is a mixture of 55 to 80% by weight of a fermented product of a garden barley leaf, 15 to 40% by weight of a fermented barley stalk, and 1 to 10% by weight of a fermented fermented product of a barnyardgrass. Method of manufacturing fermented tea.
  3. The method according to claim 1,
    After the press molding step,
    A step of preparing an extract of the fermented tea extract of the yam; wherein the fermented tea extract obtained from the step of pressurizing is extracted by hot water extraction;
    A step of preparing a fermented broccoli fruit fermentation broth which is selectively or simultaneously carried out before or after the step of preparing the fermented tea extract of Yuko barley, in which fermenting bacteria are inoculated into the fruit of barley berry, followed by fermentation, aging, and filtration; And
    The extracts of the fermented tea extracts of the gardenia liquorice fermented tea produced in the step of preparing the fermented tea extracts of the present invention and the fermented product of the fermented fruit extracts of the gardenia lenticulata and the bellflower extract solution, the juice solution, the jujube juice and the ginger juice solution, Wherein the fermented beverage is prepared in the form of a fermented beverage.
  4. The method of claim 3,
    In the fermented beverage production step,
    A juice extract of 5 to 15% by weight, a jujube juice of 5 to 15%, a jujube juice of 5 to 15% by weight and a juice juice solution of 1 to 10% By weight based on the total weight of the fermented beverage.
  5. A fermented tea according to any one of claims 1 to 3, which is produced by the method of any one of claims 1 to 3.
  6. The fermented beverages according to any one of claims 3 to 5,
KR1020150154219A 2015-11-04 2015-11-04 Cherry elaeagnus fermented tea, cherry elaeagnus fermented drink, and manufacturing method thereof KR101754812B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020150154219A KR101754812B1 (en) 2015-11-04 2015-11-04 Cherry elaeagnus fermented tea, cherry elaeagnus fermented drink, and manufacturing method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020150154219A KR101754812B1 (en) 2015-11-04 2015-11-04 Cherry elaeagnus fermented tea, cherry elaeagnus fermented drink, and manufacturing method thereof

Publications (2)

Publication Number Publication Date
KR20170052138A KR20170052138A (en) 2017-05-12
KR101754812B1 true KR101754812B1 (en) 2017-07-06

Family

ID=58740507

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020150154219A KR101754812B1 (en) 2015-11-04 2015-11-04 Cherry elaeagnus fermented tea, cherry elaeagnus fermented drink, and manufacturing method thereof

Country Status (1)

Country Link
KR (1) KR101754812B1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107467275A (en) * 2017-09-29 2017-12-15 界首市东永牧业有限公司 A kind of processing method of instant capacity ginger tea

Also Published As

Publication number Publication date
KR20170052138A (en) 2017-05-12

Similar Documents

Publication Publication Date Title
KR101300019B1 (en) Method for producing low-salted tomato donejang source and low-salted tomato donejang source produced by the same
CN102687844A (en) Method for preparing five-bean soy sauce
CN102578528B (en) Health care fermented black beans containing Chinese herbal medicine and production process thereof
CN102578270B (en) Health care preserved beancurd containing Chinese herbal medicine formula and production process thereof
CN102599258B (en) Health-care fermented bean curd containing Chinese herbal medicine formula and production process thereof
KR101754812B1 (en) Cherry elaeagnus fermented tea, cherry elaeagnus fermented drink, and manufacturing method thereof
KR101752571B1 (en) Chungkukjang with cultivating, ripening of using Galwha extracts and Gochujang manufacturing method thereof
CN102578494B (en) Healthy salted black soya bean containing Chinese herbal medicine formula and production process thereof
CN102578244B (en) Health care preserved beancurd containing Chinese herbal medicines and production process thereof
CN102578247B (en) Health-care preserved beancurd containing Chinese herbal formulations and production process thereof
CN102578487B (en) Health care salt black beans containing Chinese herbal medicine formula and production process thereof
CN102578529B (en) Healthy salted black soya bean containing Chinese herbal medicine formula and production process thereof
CN102578495B (en) Chinese herbal medicinal formula-containing health black soybean salt black soybean and production technology thereof
CN102578245B (en) Chinese herbal medicine-containing health-care fermented bean curd and production technology thereof
CN102578536B (en) Health care salt black beans containing Chinese herbal medicine formula and production process thereof
KR100422064B1 (en) A manufacturing method of green tea extracts
CN102578491B (en) Health-care fermented black bean containing Chinese herbal formulations and production process thereof
CN102578488B (en) Health care black bean sauce with traditional Chinese herbal medicine recipe and production process of health care black bean sauce
KR101540069B1 (en) Asparagus tuber fermentation sap liquid, and manufacturing method thereof
KR20110097545A (en) Traditional liquor manufacturing method using citron
CN102578533B (en) Health care black bean sauce with traditional Chinese herbal medicine recipe and production process of health care black bean sauce
CN102578538B (en) Health care black bean sauce with traditional Chinese herbal medicine recipe and production process of health care black bean sauce
CN102578539B (en) Health care salt black beans containing Chinese herbal medicine formula and production process thereof
CN102578252B (en) Chinese herbal medicinal formula-containing health fermented bean curd and production technology thereof
CN102578266B (en) Healthy fermented bean curd containing Chinese herbal medicine and production process thereof

Legal Events

Date Code Title Description
A201 Request for examination
N231 Notification of change of applicant
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right