KR102201057B1 - Manufacturing Method of Tea using Aronia Fruit and Tea using Aronia Fruit manufactured by the same - Google Patents

Abstract

The present invention relates to a method for manufacturing tea using aronia fruits, and tea using aronia fruits manufactured thereby. According to the present invention, the method comprises the following steps: firstly aging aronia fruits; secondly aging the firstly aged aronia fruits; drying the secondly aged aronia fruits; pulverizing the dried aronia fruits to aronia powder, and adding an aronia concentrate obtained by compressing crushed aronia fruits to obtain extract and concentrating the obtained extract, to the aronia powder before kneading the mixture; molding aronia dough obtained from the previous step into granules; aging the molded aronia granules; and drying the aged aronia granules. After firstly aging of the aronia fruits at 28 to 30°C for 70 to 72 hours, the firstly aged aronia fruits are secondly aged at 43 to 45°C for 185 to 187 hours, such that tea can be manufactured even if the aronia fruits are dried at 48 to 50°C, thereby providing an advantage of preventing useful components of aronia fruits from being destroyed.

Description

Manufacturing Method of Tea Using Aronia Fruit and Tea Using Aronia Fruit manufactured by the same}

The present invention relates to a method for producing tea using aronia fruit and to tea using aronia fruit produced thereby, and more particularly, to a tea using aronia fruit, which can prevent the useful components of aronia fruit from being destroyed, using aronia fruit It relates to a tea manufacturing method and tea using the aronia fruit produced thereby.

Aronia ( Aronia melanocarpa ) is a perennial shrub that was cultivated in Eastern Europe in North America around the 18th century and is called aronia berry, black chokeberry, black berry, etc. Originally, it grows naturally in northern America, but recently Aronia seeds have been imported into Korea and are being cultivated with high economic value in some farms.

Black chokeberry is gaining great popularity in the United States and Europe. In particular, aronia contains a large amount of anthocyanin pigment, which gives it a dark purple color, so it can be used as a natural food color or as an edible fruit such as dye, juice, jam, and wine. high. As it contains various substances of atocyanin and polyphenols, it has the highest antioxidant effect among berries, arteriosclerosis, cardiovascular disease, cancer, diabetes, gastritis, allergic skin disease, anti-inflammatory, anti-diabetic, immunomodulatory activity It is reported to have an effect on the back.

Aronia fruit is beneficial to health due to various physiologically active substances, but it has been limited to be added to processed foods due to its astringent taste due to its high content of tannins.

Korean Laid-Open Patent Publication No. 10-2018-0089049 (2018.08.08.) discloses aronia tea and a manufacturing method by complex fermentation.

The aronia tea is prepared by heating aronia using steam at 60 to 80°C for 1 to 2 hours and hot air drying at 60 to 80°C for 2 to 6 hours, and the disadvantage of destroying the useful components of aronia is have.

KR 10-2018-0089049 A 2018.08.08.

It is an object of the present invention to provide a method for producing tea using aronia fruit, which can prevent the destruction of useful components of aronia fruit, and tea using aronia fruit produced thereby.

Another object of the present invention is to solve the problem of astringent taste due to a large amount of tannins in aronia fruit, and to provide a method for producing tea using aronia fruit and tea using aronia fruit prepared thereby Is to do.

In order to achieve the above object, the present invention provides the following means.

The present invention, the step of washing the aronia fruit (step 1); Primary aging the washed aronia fruit (step 2); Secondary ripening of the first ripened aronia fruit (step 3); Drying the secondary ripened aronia fruit (step 4); Powdering the dried aronia fruit to prepare aronia powder (step 5); Crushing the washed aronia fruit (step 6); Compressing the pulverized aronia fruit to extract aronia juice (step 7); Concentrating the extracted aronia juice to prepare an aronia concentrate (step 8); Mixing and kneading the aronia powder of step 5 and the aronia concentrate of step 8 (step 9); Molding the aronia dough into granules (step 10); Aging the molded aronia granules (step 11); Drying the aged aronia granules (step 12); And packing the dried aronia granules (step 13). It provides a method for producing tea using aronia fruit, including.

In the step 2, the washed aronia fruit is first aged for 70 to 72 hours at 28 to 30°C, and the step 3 is the first aged aronia fruit at 43 to 45°C for 185 to 187 hours. Tea ripening, and in step 4, the secondary ripened aronia fruit is dried at 48 to 50°C for 105 to 107 hours.

In step 8, the extracted aronia juice is concentrated to 65 to 70 Brix using a concentrator, and in step 9, the aronia powder prepared in step 5 is 100 parts by weight. 80 to 90 parts by weight of the Ronia concentrate are mixed and kneaded, and in Step 11, the molded aronia granules are aged for 48 to 50 hours at 23 to 25°C, and in Step 12, the aged aronia granules are 33 to 35 Dry at ℃ 68-70 hours.

In addition, in the present invention, the aronia fruit is first aged for 70 to 72 hours at 28 to 30°C, and the first aged aronia fruit is secondary aged at 43 to 45°C for 185 to 187 hours, and the The secondary ripened aronia fruit is dried at 48 to 50°C for 105 to 107 hours, and the pulverized aronia fruit is compressed to 100 parts by weight of aronia powder obtained by pulverizing the dried aronia fruit to obtain aronia juice. Extracted, and mixed and kneaded 80 to 90 parts by weight of the aronia concentrate concentrated until 65 to 70 Brix of the extracted aronia juice, and the aronia dough was molded into a granule, and the formed aronia granules were A tea using aronia fruit is provided, which is aged for 48-50 hours at 23-25°C, and dried and packaged at 33-35°C for 68-70 hours.

An additional 0.1 to 1 parts by weight of stevia extract fermented product is included in 100 parts by weight of the tea using the aronia fruit, and the stevia extract fermented product is 800 to 1,000 parts by weight of complex salt water added to 100 parts by weight of stevia and 4 to Extracted for 6 hours, 5 to 10 parts by weight of complex synthetic bacteria were added to 100 parts by weight of stevia extract, and the fermentation broth fermented at 35 to 40°C for 46 to 48 hours was lyophilized, and the complex salt was 90 parts by weight of purified bioceramic stone water %, self-salt 5% by weight, bamboo salt 3% by weight and 2% by weight of green tea salt, and the bioceramic stone purified water is 1 to 5 parts by weight of bioceramic stone in 100 parts by weight of water and left for 10 to 14 hours, and the Bioceramic stone is a mixture containing 40-50% by weight of pearlite, 25-35% by weight of sericite, and 20-30% by weight of loess in water, kneaded, and then aged, and then 1-2 at a temperature of 1,300-1,400℃. The salt is calcined for an hour, and the salt is precipitated by placing seawater in a cauldron and heating and concentrating at 160 to 180°C for 4 to 5 days.For the bamboo salt, put the sea salt in a bamboo barrel with one side blocked and seal the entrance with ocher, and then 1,000 to Heated at 1,200°C for 10 to 12 hours, and the salted salt is heated at 110 to 120°C for 10 to 12 hours by adding 20 to 30 parts by weight of green tea to 100 parts by weight of sea salt, and the salt of the sea salt is 25 to 30 % By weight, and the composite synthetic bacteria include 40-50% by weight of honggukgyun, 20-30% by weight of Bacillus bacillus, 10-20% by weight of yeast, and 5-15% by weight of yeast.

Tea using the aronia fruit according to the present invention is after the first ripening of the aronia fruit at 28 ~ 30 ℃ for 70 ~ 72 hours, the first ripened aronia fruit at 43 ~ 45 ℃ for 185 ~ 187 hours 2 By aging the tea, it is possible to manufacture tea even when the aronia fruit is dried at 48-50° C., so there is an advantage of preventing the destruction of the useful components of the aronia fruit.

In addition, the tea using the aronia fruit according to the present invention has the advantage of further improving the taste and aroma of aronia tea by mixing the aronia concentrate with aronia powder.

1 is a photograph of aronia granules prepared in Example 1 of the present invention.
2 is a photograph of aronia granules prepared in Example 1 of the present invention packaged in a tea bag.
3 is a photograph of tea using aronia fruit brewed from the aronia granule tea bag prepared in Example 1 of the present invention.

Hereinafter, the present invention will be described in detail.

First, a method of manufacturing tea using aronia fruit according to the present invention will be described.

The method for producing tea using the aronia fruit of the present invention,

Washing the aronia fruit (step 1);

Primary aging the washed aronia fruit (step 2);

Secondary ripening of the first ripened aronia fruit (step 3);

Drying the secondary ripened aronia fruit (step 4);

Powdering the dried aronia fruit to prepare aronia powder (step 5);

Crushing the washed aronia fruit (step 6);

Compressing the pulverized aronia fruit to extract aronia juice (step 7);

Concentrating the extracted aronia juice to prepare an aronia concentrate (step 8);

Mixing and kneading the aronia powder of step 5 and the aronia concentrate of step 8 (step 9);

Molding the aronia dough into granules (step 10);

Aging the molded aronia granules (step 11);

Drying the aged aronia granules (step 12); And

Packing the dried aronia granules (step 13);

Includes.

In step 1, it is preferable to wash the aronia fruit with clean water.

In step 2, it is preferable to first ripen the washed aronia fruit for 70 to 72 hours at 28 to 30°C.

In step 3, it is preferable that the first ripened aronia fruit is secondarily aged at 43 to 45°C for 185 to 187 hours.

In step 4, it is preferable to dry the secondary ripened aronia fruit at 48 to 50°C for 105 to 107 hours.

In the present invention, after the first ripening of the aronia fruit at 28 to 30°C for 70 to 72 hours, the first ripening of the aronia fruit at 43 to 45°C for 185 to 187 hours, the aronia fruit It is characterized by being able to prevent the destruction of the useful components of aronia fruit because tea can be manufactured even when it is dried at 48-50℃.

In step 5, the dried aronia fruit is pulverized using a mill to prepare aronia powder.

Step 6 is a step of grinding the washed aronia fruit using a grinder.

Step 7 is a step of extracting aronia juice by compressing the pulverized aronia fruit using a hydraulic press.

Step 8 is a step of preparing an aronia concentrate by concentrating the extracted aronia juice until the concentration reaches 65 to 70 Brix using a concentrator.

In step 9, it is preferable to mix and knead 80 to 90 parts by weight of the aronia concentrate prepared in step 8 with respect to 100 parts by weight of the aronia powder prepared in step 5.

The present invention has the advantage of further improving the taste and aroma of Aaronia tea by mixing the Aronia concentrate with the Aronia powder.

If less than 80 parts by weight of the aronia concentrate is mixed with 100 parts by weight of the aronia powder, there is a problem in that the granules are not well formed, and when more than 90 parts by weight is mixed, the granules are too soft.

Step 10 is a step of forming aronia granules by molding the aronia dough into granules using a granulator.

In step 11, it is preferable that the molded aronia granules are aged at 23 to 25° C. for 48 to 50 hours.

By aging the molded aronia granules at 23 to 25°C for 48 to 50 hours, the taste and aroma of tea using aronia fruits are further deepened.

In step 12, it is preferable to dry the aged aronia granules at 33 to 35° C. for 68 to 70 hours.

Drying the aged aronia granules at 33-35° C. for 68-70 hours has the advantage of improving the shelf life.

Step 13 is a step of packing the dried aronia granules using a tea bag packing machine.

Next, tea using the aronia fruit according to the present invention will be described.

Tea using the aronia fruit of the present invention,

Aronia fruit is first aged for 70 to 72 hours at 28 to 30°C, and the first ripened aronia fruit is aged at 43 to 45°C for 185 to 187 hours, and the second aged aronia The fruit is dried at 48-50° C. for 105 to 107 hours, and 100 parts by weight of aronia powder obtained by powdering the dried aronia fruit,

The pulverized aronia fruit is compressed to extract aronia juice, and 80 to 90 parts by weight of the aronia concentrate concentrated until the extracted aronia juice is 65 to 70 Brix, and kneaded,

The aronia dough is molded into granules, the molded aronia granules are aged at 23 to 25°C for 48 to 50 hours, and the aged aronia granules are dried at 33 to 35°C for 68 to 70 hours Pack it.

Tea using the aronia fruit according to the present invention is after the first ripening of the aronia fruit at 28 ~ 30 ℃ for 70 ~ 72 hours, the first ripened aronia fruit at 43 ~ 45 ℃ for 185 ~ 187 hours 2 By aging the tea, it is possible to manufacture tea even when the aronia fruit is dried at 48-50° C., so there is an advantage of preventing the destruction of the useful components of the aronia fruit.

In addition, the tea using the aronia fruit according to the present invention has the advantage of further improving the taste and aroma of aronia tea by mixing the aronia concentrate with aronia powder.

The present invention may further include 0.1 to 1 parts by weight of stevia extract fermented product to 100 parts by weight of tea using aronia fruit.

The present invention can further improve the taste and aroma of Aronia tea by adding a fermented stevia extract to tea using Aronia fruit.

The Stevia ( Stevia rebaudiana ) is a perennial perennial plantain of the dicotyledonous plant family Asteraceae, and grows around rivers or wetlands. The development of the root root is not clear and there are many side roots and membrane roots. In the late growth period, thick roots develop and storage function occurs. A new branch grows from the hidden snow near the root, forming a new stem every year. The stem stands upright and the function of the stem disappears during wintering. Stevia is an herbal plant that is hundreds of times sweeter than sugar and has no calories, and is a plant that has recently been in the spotlight. Leaves contain stevioside, a sweetening substance about 6~7% of the weight, and are used as a sweetener for soft drinks, making tea and drinking as a substitute for gum. In addition, stevioside extracted from stevia is not absorbed by the human digestive system, so it does not affect the sugar concentration in the blood. In addition, this substance passes through the digestive system and is discharged without any side effects to the human body. Therefore, attention has recently been focused as an alternative sweetener to artificial sweeteners such as sugar, saccharin, and aspartame that can cause various side effects.

The stevia extract fermented product is extracted by adding 800 to 1,000 parts by weight of a complex salt water to 100 parts by weight of stevia, and extracting at 90 to 95°C for 4 to 6 hours, and 5 to 10 parts by weight of a complex synthetic bacteria to 100 parts by weight of stevia extract, The fermentation broth fermented at 40℃ for 46-48 hours is freeze-dried.

The composite salt product contains 90% by weight of purified bioceramic stone water, 5% by weight of self-salt, 3% by weight of bamboo salt, and 2% by weight of green tea salt.

The bioceramic stone purified water is prepared by adding 1 to 5 parts by weight of bioceramic stone to 100 parts by weight of water and leaving it for 10 to 14 hours.

The bioceramic stone is a mixture containing 40-50% by weight of pearlite, 25-35% by weight of silky mica, and 20-30% by weight of loess in water, kneaded, and then aged at a temperature of 1,300-1,400°C. It is baked for 2 hours.

The salt is precipitated by placing seawater in a cauldron and concentrating by heating at 160 to 180°C for 4 to 5 days,

The bamboo salt is heated at 1,000 to 1,200°C for 10 to 12 hours after putting the sea salt in a bamboo barrel with one side blocked and sealing the mouth with ocher,

The seaweed salt is added to 100 parts by weight of sea salt and 20 to 30 parts by weight of seaweed is heated at 110 to 120°C for 10 to 12 hours, and the saltiness of the sea salt is preferably 25 to 30% by weight.

The composite synthetic bacteria include 40-50% by weight of honggukgyun, 20-30% by weight of Bacillus bacillus, 10-20% by weight of yeast, and 5-15% by weight of yeast.

The complex synthetic bacterium is a concept of mixing hongguk bacterium, Bacillus bacillus, hyogo and koji bacterium, and when mixed in this way, it is possible to produce a complex active enzyme.

The honggukgyun is a red-colored filamentous fungus belonging to the genus Monascus, and produces dark red pigments and Monacoline K as various beneficial metabolites in the process of fermenting grains such as rice. This fungus has long been used as a natural food colorant or processed product in various regions of East Asia, mainly in China, as a material for promoting digestion and improving blood flow. Mebinoline, a secondary metabolite produced by Honggukbacteria, strongly inhibits the cholesterol biosynthetic enzyme HMG-CoA (3-hydroxy-methyl-3-glutaryl-coenzyme) reductase, thereby reducing blood lipid levels and inhibiting cholesterol synthesis. It has various functions such as antifungal, suppression of blood sugar rise, blood pressure control, anti-obesity, and anti-cancer. In addition, honggukgyun produces red pigments (rubropuntain, monascorubin), yellow pigments (monascin, ankaflavin), and purple pigments (rubropunctamine, monascorubramine), and such pigment substances have antibacterial and anticancer effects.

The honggukgyun is Monascus pilosus , Monascus ruber , Monascus purpureus , Monascus kaoliang , Monascus barykery , and Monascus barykery Any one selected from the group consisting of Monascus anka may be used.

The Bacillus subtilis ( B. subtilis ), Bacillus lichneformis ( B. lichneformis ), Bacillus megaterium ( B. megaterium ), Bacillus amyloliquefaciens ( B. amyloliquefaciens ), Bacillus natto ( B. . natto), Bacillus la Alliance system (B.antharcis), Bacillus alkylene tooth (B.lentus), Bacillus mirror's buffer (B.pumilus), Bacillus rendering if N-Sys (B.thuringiensis), Bacillus al bay (B.alvei ), B. azotofixans , B. macerans , B. polymyxa , B. popilliae , B. coagulans, Bacillus coagulans, Bacillus macerans stearate loader Russ a brush (B.stearothermophilus), may be used for Bacillus Pas toeri (B.pasteurii), Bacillus Parry coarse one selected from the group consisting of (B.sphaericus) and Bacillus Pastes video suspension (B.fastidiosus).

The yeast consists of Saccharomyces rouxii , Saccharomyces cereviciae , Saccharomyces oviformis , and Saccharomyces steineri . Any one selected from the group can be used.

As the yeast, any one selected from the group consisting of Aspergillus oryzae and Aspergillus sojae may be used.

Hereinafter, the configuration and effects of the present invention will be described in more detail through examples. These examples are for illustrative purposes only, and the scope of the present invention is not limited by these examples.

The aronia fruit was washed with clean water. The washed aronia fruit was first aged at 30° C. for 70 hours. The first ripened aronia fruit was secondarily aged at 45°C for 185 hours. The secondary ripened aronia fruit was dried at 50° C. for 105 hours. The dried aronia fruit was pulverized using a mill to prepare aronia powder. The washed aronia fruit was pulverized using a grinder. The pulverized aronia fruit was compressed using a hydraulic press to extract aronia juice. The extracted aronia juice was concentrated to 70 Brix using a concentrator to prepare an aronia concentrate. 80 parts by weight of the aronia concentrate was mixed and kneaded with 100 parts by weight of the aronia powder. The aronia dough was molded into granules using a granulator to prepare aronia granules. The molded aronia granules were aged at 25° C. for 48 hours. The aged aronia granules were dried at 35° C. for 68 hours (see FIG. 1). The dried aronia granules were packaged using a tea bag packing machine (see FIG. 2).

After mixing 0.1 parts by weight of stevia extract fermented product to 100 parts by weight of the dried aronia granules prepared in Example 1, it was packaged using a tea bag packaging machine.

The stevia extract fermented product was added to 100 parts by weight of stevia, 800 parts by weight of complex salt water, extracted for 6 hours at 95°C, and 10 parts by weight of complex synthetic bacteria were added to 100 parts by weight of stevia extract and fermented at 35°C for 48 hours. It was prepared by lyophilization. The composite salt was mixed with 90% by weight of purified bioceramic stone water, 5% by weight of own salt, 3% by weight of bamboo salt, and 2% by weight of green tea salt. The bioceramic stone purified water was prepared by adding 5 parts by weight of bioceramic stone to 100 parts by weight of water and leaving it for 14 hours. The bioceramic stone was prepared by adding a mixture containing 50% by weight of pearlite, 30% by weight of silky mica, and 20% by weight of loess in water, followed by kneading and then aging, and then calcined at a temperature of 1,400°C for 2 hours. The purple salt was precipitated by placing seawater in a cauldron and heating and concentrating at 180° C. for 5 days. The bamboo salt was prepared by putting sea salt in a bamboo barrel with one side blocked, sealing the mouth with ocher, and heating at 1,200°C for 10 hours. The green tea salt was prepared by putting 20 parts by weight of green tea in 100 parts by weight of natural salt water and heating at 110° C. for 10 hours. The salinity of the sea salt solution was 25% by weight. The composite synthetic bacteria were mixed with 50% by weight of honggukgyun, 30% by weight of Bacillus bacillus, 15% by weight of yeast, and 5% by weight of yeast. The honggukgyun was used as Monascus pilosus , the Bacillus subtilis was used as Bacillus subtilis , the yeast was Saccharomyces rouxii ( Saccharomyces rouxii ) was used, and the yeast was Aspergillus oryzae ( Aspergillus oryzae ) was used.

[Comparative Example 1]

After washing the aronia fruit in clean water, foreign substances were removed, and water was removed from the shade. The washed aronia fruit was pulverized using a grinder, and the pulverized aronia fruit was heated at 80° C. for 2 hours using steam. 0.2 parts by weight of brown rice powder, 0.2 part by weight of white tae bean powder, 0.1 part by weight of apple powder, 0.1 part by weight of grape powder, 0.1 part by weight of dextrin, 0.06 part by weight of Ganoderma lucidum mycelium, mushroom 0.06 parts by weight of mycelium, 0.04 parts by weight of lactic acid bacteria, 0.04 parts by weight of yeast, and 0.04 parts by weight of Bacillus bacteria were mixed. The aronia mixture was fermented for 4 days at 38°C in a solid fermentor. The fermented aronia mixture was dried at 80° C. for 6 hours using a hot air dryer. The fermented and dried aronia mixture was powdered using a grinder, and then the particles were homogenized using a sieve and packaged in a tea bag.

[Experimental Example 1]

The aronia granule tea bag prepared in Example 1 was brewed in water at 80° C. for 60 seconds to make aronia tea (see FIG. 3). The tea bags prepared in Example 2 and Comparative Example 1 were brewed in 80° C. water for 60 seconds to make Aaronia tea. Acceptance was evaluated for the tea using the aronia fruit prepared in Examples 1 and 2 and Comparative Example 1. After 30 panelists evaluated color, aroma, taste, and overall acceptability, the results were averaged and shown in Table 1. (5: excellent, 4: good, 3: normal, 2: insufficient, 1: poor)

color incense flavor Overall preference Example 1 4.3 4.6 4.7 4.6 Example 2 4.3 4.8 4.9 4.8 Comparative Example 1 3.7 3.7 3.9 3.8

According to Table 1, it can be seen that the tea using the aronia fruit prepared in Example 1 and Example 2 is very superior in color, aroma, taste, and overall acceptability compared to the tea using the aronia fruit prepared in Comparative Example 1. have.

Claims (5)

Washing the aronia fruit (step 1);
Primary aging the washed aronia fruit (step 2);
Secondary ripening of the first ripened aronia fruit (step 3);
Drying the secondary ripened aronia fruit (step 4);
Powdering the dried aronia fruit to prepare aronia powder (step 5);
Crushing the washed aronia fruit (step 6);
Compressing the pulverized aronia fruit to extract aronia juice (step 7);
Concentrating the extracted aronia juice to prepare an aronia concentrate (step 8);
Mixing and kneading the aronia powder of step 5 and the aronia concentrate of step 8 (step 9);
Molding the aronia dough into granules (step 10);
Aging the molded aronia granules (step 11);
Drying the aged aronia granules (step 12); And
Packing the dried aronia granules (step 13);
Including,
In the step 2, the washed aronia fruit is first aged for 70 to 72 hours at 28 to 30°C,
The step 3 is the secondary ripening of the first ripened aronia fruit at 43 ~ 45 ℃ for 185 ~ 187 hours,
The step 4 is drying the secondary aged aronia fruit at 48 to 50 ℃ for 105 to 107 hours,
Method of making tea using aronia fruit.
delete The method of claim 1,
In the step 8, the extracted aronia juice is concentrated to 65-70 Brix using a concentrator,
In the step 9, 80 to 90 parts by weight of the aronia concentrate prepared in step 8 are mixed and kneaded with respect to 100 parts by weight of the aronia powder prepared in step 5,
In the step 11, the molded aronia granules are aged at 23 to 25°C for 48 to 50 hours,
The step 12 is drying the aged aronia granules at 33 to 35 °C for 68 to 70 hours,
Tea manufacturing method using aronia fruit.
Aronia fruit is first aged for 70 to 72 hours at 28 to 30°C, and the first ripened aronia fruit is aged at 43 to 45°C for 185 to 187 hours, and the second aged aronia The fruit is dried at 48-50° C. for 105 to 107 hours, and 100 parts by weight of aronia powder obtained by powdering the dried aronia fruit,
The pulverized aronia fruit is compressed to extract aronia juice, and 80 to 90 parts by weight of the aronia concentrate concentrated until the extracted aronia juice is 65 to 70 Brix, and kneaded,
The aronia dough is molded into granules, the molded aronia granules are aged at 23 to 25°C for 48 to 50 hours, and the aged aronia granules are dried at 33 to 35°C for 68 to 70 hours Packed,
Tea using aronia berries.
The method of claim 4,
An additional 0.1 to 1 part by weight of stevia extract fermented product is included in 100 parts by weight of tea using the aronia fruit,
The stevia extract fermented product is extracted by adding 800 to 1,000 parts by weight of a complex salt water to 100 parts by weight of stevia, and extracting at 90 to 95°C for 4 to 6 hours, and 5 to 10 parts by weight of a complex synthetic bacteria to 100 parts by weight of the stevia extract and 35 to Freeze-dried fermentation broth fermented at 40℃ for 46-48 hours,
The composite salt product comprises 90% by weight of purified bioceramic stone water, 5% by weight of self-salt, 3% by weight of bamboo salt, and 2% by weight of green tea salt,
The bioceramic stone purified water is 1 to 5 parts by weight of bioceramic stone in 100 parts by weight of water and left for 10 to 14 hours,
The bioceramic stone is a mixture containing 40-50% by weight of pearlite, 25-35% by weight of silky mica, and 20-30% by weight of loess in water, kneaded, and then aged at a temperature of 1,300-1,400°C. Firing for 2 hours,
The salt is precipitated by placing seawater in a cauldron and heating and concentrating at 160 to 180°C for 4 to 5 days,
The bamboo salt is heated at 1,000 to 1,200°C for 10 to 12 hours after putting the sea salt in a bamboo barrel with one side blocked and sealing the mouth with ocher,
The seaweed salt is added to 100 parts by weight of sea salt and 20 to 30 parts by weight of seaweed is heated at 110 to 120°C for 10 to 12 hours, and the salt of the sea salt is 25 to 30% by weight,
The composite synthetic bacterium contains 40-50% by weight of honggukgyun, 20-30% by weight of Bacillus bacillus, 10-20% by weight of yeast, and 5-15% by weight of yeast,
Tea using aronia berries.

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