KR102269917B1 - Method of Preparing the Persimmon Leaves Fermented Beverage including Sweet Persimmon Leaves Tea and Sweet Persimmon Juice by Secondary Fermentation - Google Patents

Abstract

The present invention relates to a method of preparing a persimmon leaf fermented beverage including sweet persimmon leaf tea and sweet persimmon juice by secondary fermentation, and more specifically, to a method of preparing a persimmon leaf fermented beverage, in which a persimmon leaf fermented beverage is prepared by primarily fermenting sweet persimmon leaf tea using symbiotic culture of bacteria and yeast, adding sweet persimmon juice to the fermented product, and secondarily fermenting the product so that the persimmon leaf fermented beverage prepared thereby has enhanced taste and flavor. According to the present invention, the fermented beverage includes active ingredients such as catechin, quercetin, and kaempferol through fermentation of sweet persimmon leaf tea, has no caffeine, and includes sweet persimmon juice, thereby having enhanced taste and flavor, and thus, can be enjoyed by men and women of all ages. In addition, through secondary fermentation, the beverage contains lactic acid bacteria and can be consumed as a carbonated drink having a sour taste, thereby being helpful in the growth of effective bacteria in the intestine, and improving a digestion function and an intestinal function and being effective in normalizing a liver function, enhancing immunity, and promoting metabolism. Moreover, the beverage is helpful in relieving asthma symptoms, preventing arteriosclerosis, managing weight, and reducing a blood glucose level.

Description

Method of Preparing the Persimmon Leaves Fermented Beverage including Sweet Persimmon Leaves Tea and Sweet Persimmon Juice by Secondary Fermentation

The present invention relates to a method for producing a fermented persimmon leaf beverage by secondary fermentation comprising sweet persimmon leaf tea and sweet persimmon juice, and more particularly, to 2 persimmon leaf fermented beverages including sweet persimmon juice after primary fermentation by Scoby. It relates to a method for producing a fermented persimmon leaf beverage, which is produced through tea fermentation and has improved taste and flavor.

In general, persimmon is a fruit tree unique to East Asia that is mainly cultivated in Korea, Japan, and China. It is rich in carbohydrates and vitamins A and C, and contains a lot of dietary fiber, so it can help intestinal health, and it can help with arteriosclerosis and circulatory diseases. Not only is it effective, but it is also recorded that it is effective in chronic diseases such as gastric ulcer and diabetes.

Compared to other fruits, persimmons use less pesticides and are highly palatable, so they are eaten on their own or processed and consumed in the form of red shii, dried persimmons, and dried persimmons. Unlike general vinegar, it is a weak alkali food fermented using 100% persimmon, and has been used as a folk remedy for disease treatment as it has been recognized for its efficacy in eliminating hangovers, recovering from fatigue, and in the intestines. It is a negligence that urgently needs to be dealt with for the surplus, which cannot be sold because it cannot be sold.

On the other hand, almost no caffeine was detected in persimmon leaf tea, and the content of catechin, quercetin, and kaempferol in persimmon leaf tea was higher than that of green tea. There is almost no caffeine, so it has the advantage of being drinkable by people of all ages without burden.

In addition, persimmon leaf tea is also used as a fermented tea, and the fermented beverage market has recently been in the spotlight at home and abroad and is continuously growing. The domestic fermented tea market has high growth potential along with the global growth, and most fermented beverages depend on imports, so the development of various products using domestic raw materials with domestic technology is required.

As a prior art, there is Patent Publication No. 10-2014-0079167, but it is a kombu tea fermented only with persimmon leaf tea, which has a bitter taste, so it is lacking in enjoyment by people of all ages. This strong or too sweet drink was insufficient to satisfy the tastes of various customers.

Republic of Korea Patent Publication 10-2014-0079167 Republic of Korea Patent Publication 10-2020-0013946

The present invention is to solve the above problems, and relates to a method for producing a fermented persimmon leaf beverage by secondary fermentation comprising sweet persimmon leaf tea and sweet persimmon juice, and more particularly, primary fermentation of sweet persimmon leaf tea by scoby. It is an object of the present invention to provide a method for producing a fermented persimmon leaf beverage in which taste and flavor are improved in a sensual aspect by being prepared through secondary fermentation by adding sweet persimmon juice.

In the method for producing persimmon leaf fermented beverage by secondary fermentation comprising sweet persimmon leaf tea and sweet persimmon juice of the present invention for achieving the above object, persimmon leaves are collected, forged in the shade at room temperature, and then 4 Step 1 of manufacturing sweet persimmon leaf tea through the roasting process; Step 2 of preparing persimmon leaf extract by adding 0.6 to 2 parts by weight of sweet persimmon leaf tea leaves to 100 parts by weight of boiled water (100° C.) of step 1, brewing for 5-30 minutes, and then cooling; Pour the persimmon leaf extract from step 1 into an empty bottle sterilized with boiled water, add 1~2 parts by weight of sugar or sugar source to 100 parts by weight of the persimmon leaf extract, mix well and dissolve, then add 8~10 parts by weight of Scoby and 5~5 parts by weight of Scoby's culture medium (primary fermentation broth) After adding 10 parts by weight, sealing the entrance with a clean, air-permeable mesh, put a lid on it to prevent foreign substances from getting mixed in, so that the scoby increases and air bubbles are formed in the upper layer of the culture for 5-7 days at 24-29 ° C. Step 3 of producing a fermented persimmon leaf tea by filtering only the liquid after fermentation in a place without it; Step 4 of preparing sweet persimmon juice by using viscozyme after washing, peeling and crushing sweet persimmon; Step 5 of mixing 20-40 parts by weight of sweet persimmon juice with respect to the total weight of persimmon leaf tea fermented broth, fermenting it in a place without direct sunlight at 24-29° C. for 3-5 days, and then filtering only the liquid to prepare a secondary fermented broth; and step 6 of sterilizing and filtering the secondary fermentation broth of step 5 and then aging.

In addition, according to a preferred embodiment, the sweet persimmon leaf tea of the first step is collected in May to July and forged for 16 hours in the shade at 25 ° C., room temperature, and then roasted persimmon leaves at 200 to 250 ° C. for 5 to 10 minutes, 70 ~50 ℃, after 10 minutes in mind, can be prepared by primary drying at 100 ℃ for 5 minutes, secondary drying at 70 ℃ for 60 minutes, and flavoring with final roasting at 150 ~ 200 ℃ for 10 minutes.

In addition, the sweet persimmon juice of the fourth step is viscozyme 0.1%, 37 ℃, after reacting for 2 hours in a bath, the juice is extracted in a hydraulic machine, low-temperature immersion, centrifugation, filtered, and stored in a refrigerator, and then the supernatant It is preferable to prepare it by sterilizing in a bath at 95°C for 5 to 10 minutes and cooling it.

In addition, the present invention provides a fermented persimmon leaf fermented beverage by secondary fermentation comprising sweet persimmon leaf tea and sweet persimmon juice produced by the above manufacturing method.

According to the present invention, through fermentation of sweet persimmon leaf tea, it contains active ingredients such as catechin, quercetin, and kaempferol, does not contain caffeine, and is a fermented beverage with improved taste and flavor, including sweet persimmon juice, which can be enjoyed by people of all ages.

In addition, it can be enjoyed as a carbonated drink containing lactic acid bacteria and has a sour taste through secondary fermentation, which helps to increase effective bacteria in the intestine, improve digestion and intestinal function, normalize liver function, enhance immunity, and promote metabolism. It is effective. It also helps relieve asthma symptoms, prevent arteriosclerosis, manage weight, and reduce blood glucose levels.

1 shows the fermented beverage manufacturing process of the present invention.
Figure 2 shows the manufacturing process of sweet persimmon leaf tea according to the present invention.
3 is a photograph comparing colors according to the concentration of sweet persimmon leaf tea in the fermented sweet persimmon leaf tea of the present invention.
4 is a comparison between the case of using the base of the fermented beverage of the present invention as water (comparative example) and the case of using sweet persimmon leaf tea (the present invention).
5 shows the secondary fermentation process.
Figure 6 shows the test report for the bacterial test before and after sterilization after the secondary fermentation.
7 and 8 show the results of bacterial identification of the fermented beverage of the present invention.
Figure 9 shows the yeast identification results of the fermented beverage of the present invention.

In the present invention, a method for producing a persimmon leaf fermented beverage by secondary fermentation comprising sweet persimmon leaf tea and sweet persimmon juice will be described by way of example. It will be understood that the present invention is not limited to the following examples, and various modifications may be made by those skilled in the art to which the present invention pertains. Hereinafter, a preferred embodiment according to the present invention will be described in detail.

The manufacturing process of persimmon leaf fermented beverage by secondary fermentation comprising sweet persimmon leaf tea and sweet persimmon juice of the present invention will be described by way of example.

1. Preparation of persimmon leaf tea and persimmon leaf tea extract (step 1 and step 2)

(1) Manufacture of sweet persimmon leaf tea

The leaf collection time for the production of sweet persimmon leaf tea is preferably from May to July, and the collection site was collected from a closed orchard without pesticide control. According to the results of previous studies, when sweet persimmon leaf tea prepared in fermented beverages was used, the taste and quantity of sweet persimmon leaf tea tended to decrease. The taste and aroma of sweet persimmon leaf tea tended to decrease as the fermentation progressed compared to when the sweet persimmon leaf tea was drank immediately after brewing.

Accordingly, the sweet persimmon leaf tea for fermented beverage production of the present invention was prepared by the following separate sweet persimmon leaf tea manufacturing method (see FIG. 2). In the general sweet persimmon leaf tea manufacturing process, 10 minutes of homemade cleaning process was added, and the 4th flavoring step was added.

<Method for making sweet persimmon leaf tea>

Leaf collection→ 25℃, room temperature shade for 16 hours forgery (withering or spreading out)→ Homemade sprinkling with cotton cloth (10 minutes)→ Divide persimmon leaves 20~30g each and peel (200~250℃, 5~10 minutes) <2~5 Repeat times>→ 70~50℃, keep in mind for 10 minutes→ 1st drying (100℃, 5 minutes)→ 2nd drying (70℃, 60 minutes)→ Finish roasting and flavoring (150~200℃, 10 minutes)→ Packaging and storage (0°C)

Specifically, persimmon leaves are harvested and forged in the shade at room temperature, then hand-salted for 10 minutes, roasted at 200-250°C for 5-10 minutes, kept in mind at 70-50°C for 10 minutes, and first dried at 100°C for 5 minutes. and second drying at 70°C for 60 minutes, and then seasoning at 150-200°C for 10 minutes by finishing roasting.

(2) Preparation of sweet persimmon leaf tea extract

Turn off the heat in boiled water (100°C), add at least 0.6-2 parts by weight of sweet persimmon leaf tea relative to 100 parts by weight of boiled water (100°C), boil it for at least 5-30 minutes, and then cool it before use. The taste and flavor of sweet persimmon leaf tea tended to decrease as fermentation progressed than when drinking sweet persimmon leaf tea immediately after brewing, so it was better to add 0.5 times the amount added.

3 is a photograph comparing the color according to the concentration of sweet persimmon leaf tea of the fermented persimmon leaf tea of the present invention. Referring to this, it shows the case of adding 0.6 parts by weight, 0.9 parts by weight, and 2 parts by weight of sweet persimmon leaf tea, the concentration of sweet persimmon leaf tea In the case of less than 0.6 parts by weight, the taste and aroma of sweet persimmon leaf tea in the primary fermented broth was almost absent, and in the case of 2 parts by weight or more, the flavor and color of sweet persimmon leaf tea were too dark, which was not good sensually. When added in 1 to 2 parts by weight, the flavor and color of sweet persimmon leaf tea were appropriate, and the juice was added to it, and it was sensory good even after the second fermentation. The amount of sweet persimmon leaf tea added can be changed within the range according to individual preferences.

2. Manufacturing process of fermented persimmon leaf tea (3 steps)

Pour the persimmon leaf extract from step 1 into an empty bottle sterilized with boiled water, add 1 to 2 parts by weight of sugar or sugar source relative to 100 parts by weight of the persimmon leaf extract, mix well to dissolve, and then add 8-10 parts by weight of Scoby and Scoby culture (primary fermentation broth, Scoby) Seed plant) Put 5-10 parts by weight, seal the entrance with a clean and airy mesh, and put a lid on it to prevent foreign substances from getting mixed in. 5-7 at 24~29℃ so that the scoby increases in the upper layer of the culture medium and bubbles are formed in the upper layer of the culture. After fermentation in a place with good air circulation and direct sunlight for a day, only the liquid is filtered to prepare fermented persimmon leaf tea.

SCOBY is an abbreviation of symbiotic culture of bacteria and yeast, which means symbiotic bacteria and yeast, and is commonly called 'black tea mushroom'. A large amount of bacteria and yeast is a symbiotic mycelium bound with cellulose nanofibers, and the fungus aggregate forms a jelly-like mass, which is called a biofilm or zoogleal mat.

In this embodiment, SCOBY, which is distributed in social commerce, was purchased and used in Korea. The primary culture medium inhabited by bacteria acts like a seed seed, helps SCOBY to adapt to a new environment, and suppresses the growth of various bacteria by lowering the acidity of the solution.

It is preferable to add the primary culture solution (Scoby culture solution) within 10% of the total amount. Fermentation is possible in the range of 20 to 32 degrees, but the optimum culture temperature and humidity are preferably 24 to 29 degrees and 60 to 80%, respectively.

3. Preparation of sweet persimmon juice (Step 4)

(1) Enzyme selection prior experiment for squeezing sweet persimmon to improve the juice yield

In order to find an appropriate enzyme that can further improve the juice yield, liquid enzymes such as pectinex, viscozyme, celluclast, and pectinex + celluclast are prepared. and added to the crushed floating sludge by type. The juice yield (%) was measured when each enzyme was added at different treatment concentrations from 0% to 5% to the crushed sweet persimmon sludge and treated at room temperature for 2 hours. As a result, the juice of viscozyme It was found that the yield was generally high.

(unit : % ) enzyme type Treatment concentration (%) 0 0.025 0.05 0.075 0.1 0.2 0.3 0.4 0.5 One 2 3 4 5 Pectinex 20.0 25.1 25.3 25.3 28.0 25.2 29.0 28.1 30.3 32.6 33.4 36.6 41.0 42.8 Viscozyme 20.0 28.0 27.9 29.9 31.2 32.9 34.3 33.5 37.2 37.6 41.4 43.7 48.3 46.4 Celluclast 14.3 17.7 20.6 21.0 20.9 19.4 20.1 22.1 20.0 20.9 23.0 26.8 29.5 30.9 P'+C' 14.3 26.0 28.3 25.9 24.8 31.3 32.7 34.0 36.7 40.2 42.3 44.6 47.8 50.1

As a result of the above experiment, the liquid enzymes were treated with the optimal treatment concentration (about 0.1%) from room temperature to about 55°C for 2 hours, and the result of comparing the juice yield by temperature by experimenting with the hot water treatment method, It was confirmed that the highest yield of viscozyme was measured at 35°C and 46.5% (Table 2).

(unit:%) enzyme type
Treatment temperature (℃) R.T. 25 35 45 55 Pectinex 28.0 29.4 33.9 40.3 39.3 Viscozyme 35.8 41.9 46.5 45.4 45.7 Celluclast 1.2 10.5 14.8 16.2 20.5 P'+C' 33.8 37.2 41.0 43.8 47.7

In conclusion, the optimal enzyme for juice yield is viscozyme, and maintaining the treatment temperature at 35°C was confirmed as the optimal condition.

(2) Preparation of sweet persimmon juice

The prepared sweet persimmons were washed in running water to remove foreign substances and washed, and then the washed sweet persimmons were placed in a mortar or crusher and crushed. In the crushed persimmon sludge, 0.1% of the viscozyme enzyme was added to the crushed persimmon sludge based on the weight of the persimmon. At this time, the mixture of the added biscozyme and crushed sweet persimmon sludge is subjected to a bath treatment at a temperature within the range of 33 to 37° C. for 2 hours, and then the enzyme-treated sweet persimmon sludge is compressed, or the compressed sweet persimmon sludge is filtered Thus, the juice of the sweet persimmon in the liquid state was filtered to prepare the juice of the sweet persimmon.

* Washing persimmon → Peeling → Crushing → Viscozyme 0.1%, reaction for 2 hours (37℃, hot water) → Juicing in a hydraulic press → Refrigeration storage (low temperature immersion, centrifugation, filtration) → Supernatant of juice → Sterilization in hot water ( 95℃, 5~10 minutes) → Cooling → Treatment

4. Preparation of secondary fermentation broth (step 5) and filtration and sterilization treatment (step 6)

20-40 parts by weight of sweet persimmon juice is mixed with respect to the total weight of persimmon leaf tea fermented broth, fermented at 24-29° C. for 3-5 days without direct sunlight, and only the liquid is filtered to prepare a secondary fermentation broth (step 5).

Finally, the secondary fermentation broth of step 5 is sterilized, filtered and aged (step 6).

Hereinafter, an experimental example for carrying out the present invention will be described as follows.

[Example 1: Experiment to set the appropriate amount of sweet persimmon juice]

(1) Measurement of sugar content by adding juice to sweet persimmon leaf tea

Sugar content was measured while increasing the amount of sweet persimmon extract of Example 2 to 0.6% of sweet persimmon leaf tea (Table 3). The sugar content of the juice increased by about 1°Brix per 100ml addition (Table 3).

(2) Measurement of sugar content by adding juice to the primary fermented sweet persimmon leaf tea

Table 4 shows the results of the increase of the juice solution through the secondary fermentation after adding the juice and the primary culture solution (Table 4). As the amount of juice added increased, the alcohol content increased after fermentation, making it unsuitable as a beverage (alcohol standard: 1% alcohol).

[Example 2: Setting the amount of sugar source (sugar, raw sugar) added]

White sugar and raw sugar cane sugar, which are easily available in the market, were purchased and used. The glycogen is food for microorganisms. Minimal addition was necessary for smooth fermentation. Sugar is first broken down into glucose and fructose by yeast, and then converted into beneficial substances by bacteria.

In order to induce the growth of SCOBY by supplying sugar only with the juice, there was a concern about the proliferation of various bacteria, and it was good to add a sugar source that serves as a microbial food for the growth of the dominant bacteria at the beginning of fermentation. It was not good to drink as a fermented beverage because it had a strong flavor of sweet persimmon.

Sugar can be added from 0.5%, but it is better to add 5~10% in consideration of taste when inhibiting the growth of various bacteria and performing sensory evaluation. In the case of less than 5%, there was a concern of the proliferation of various bacteria, and in the case of 10% or more, the sweetness was strong and did not meet consumer preferences. As a comparative example, water was used as a base for fermented beverages, but in consideration of color and taste, adding sweet persimmon leaf tea was better sensually than water.

[Comparative Example 1: Preparation of fermented sweet persimmon leaf tea based on water + juice]

As a comparative example, water was used as a base for fermented beverages (FIG. 4). Referring to this, the left side is fermented using water as a base, 1% sugar, and juice, and the right side is fermented using sweet persimmon leaf tea as a base, 1% sugar, and juice. Considering the color and taste, adding sweet persimmon leaf tea was better sensually than water.

[Example 3: Test of adequacy of simultaneous fermentation with sweet persimmon juice during primary fermentation]

(1) When the primary fermentation raw material and sweet persimmon juice are fermented simultaneously from the beginning, the results of sugar content pH, total acid, color, polyphenol, reducing sugar and DPPH are shown in the table below.

(2) In the case of secondary fermentation by mixing sweet persimmon juice after completion of primary fermentation, the results of sugar content pH, total acid, color, polyphenol, reducing sugar, and DPPH are shown in the table as follows.

When looking at the quality characteristics of beverages after simultaneous fermentation and secondary fermentation, the polyphenol content of sweet persimmon leaf tea itself is high, so the polyphenol content decreases as it is diluted. It can be seen that the antioxidant activity is further increased when Also, in the case of simultaneous fermentation, it can be seen that the antioxidant activity of the 1% raw sugar treatment group is higher than the sugar 1% treatment group.

(3) Sensory evaluation

Persimmon leaf tea fermented liquid juice Sensory evaluation result One 450ml 50ml Sweet persimmon leaf tea is very fragrant and has a bitter taste. 2 400ml 100ml Sweet persimmon leaf tea has less flavor than No. 1, has a sour taste, and has a strong taste. 3 350ml 150ml It smells like sweet persimmon leaf tea and has a sense of carbonation. It is suitable for people who do not like sweet taste. 4 300ml 200ml It has a lot of carbonation and has a good balance between sweet and sour (popular taste).

※Fermented persimmon leaf tea refers to the liquid fermented with (sweet persimmon leaf tea extract (2%) + raw sugar 1% + SCOBY+1 primary fermentation broth).

2) Sensory evaluation during secondary fermentation

Persimmon leaf tea fermented liquid juice Sensory evaluation result One 450ml 50ml Very sour, sweet, and slightly carbonated. 2 400ml 100ml The first taste is sour and sweet in succession. It is less sour and less sweet than adding 50ml. Carbonation is improved compared to 50ml of juice. 3 350ml 150ml The sweetness is felt first and the aftertaste is sour. soft to eat 4 300ml 200ml It is sweet and soft, and the carbonation is lacking. 5 200ml 300ml The sweetness lasts for a long time and the sour taste is felt for a short time. It's so sweet that it's hard to feel the carbonation.

3) sintering

Rather than fermenting by adding sweet persimmon leaf tea and juice extract at the same time, the alcohol content was lower when the extract was added after the primary fermentation with sweet persimmon leaf tea alone, and the alcohol content was lower, and it was more suitable as a beverage in sensory evaluation. As a result of the sensory evaluation, it was good to add the juice at the level of 20-40 parts by weight (100-200 mL).

[Example 4: Quantitative analysis of microorganisms of fermented persimmon leaf tea containing sweet persimmon juice: stability confirmation]

In order to confirm the stability of the fermented persimmon leaf tea containing the sweet persimmon juice prepared according to Example 3, the quality test of the fermented tea prepared before sterilization was tested at a professional authorized institution, and lead and cadmium were not detected during the manufacturing process. E. coli, a sanitary indicator bacterium, was also not detected. It was possible to confirm the proliferation of bacteria through the fermentation process. As a result of quantitative analysis of microorganisms after sterilization, it was confirmed that both E. coli and bacteria were completely removed (refer to the test report of FIG. 6).

As a result of identification of the microorganism of this invention (fermented beverage prepared by adding sweet persimmon leaf tea + juice extract), the genus Acetobacter was dominant (see FIGS. 7 and 8), and the yeast Meyerozyma guillieromondii, Pichia, and Saccharomyces were identified (Fig. 9).

[Example 5: organic acid analysis result]

1. Organic Acid Analysis Conditions

Agilent1290 Infinity HPLC-DAD was used as an organic acid analyzer, and TSK gel ODS 100V (4.6mm*250mm*5um) was used for the column, and the column temperature was 30 degrees and the measurement wavelength was 230nm. Isocratic solvents were used for oxalic acid and butyric acid, and other organic acids were used according to the gradient method.

2. Result of organic acid analysis

The results of organic acid analysis are shown in Table 11 as follows.

Looking at this, only oxalic acid and acetic acid were detected, and other organic acids were not detected (ND, not detection). Oxalic acid was detected in sweet persimmon leaf tea before fermentation, but oxalic acid was not detected when sweet persimmon leaf tea and extract were fermented at the same time. However, in the secondary fermentation, oxalic acid in sweet persimmon leaf tea was detected. Acetic acid was confirmed in both the simultaneous fermentation and the secondary fermentation, and the amount of acetic acid produced during the secondary fermentation was large. In the simultaneous fermentation, it was confirmed that the acetic acid content of the fermented beverage containing 1% of raw sugar was low.

The embodiments presented above are exemplary, and those of ordinary skill in the art will be able to make various modifications and modifications to the presented embodiments without departing from the technical spirit of the present invention. The scope of the present invention is not limited by these variations and modifications.

Claims (4)

Step 1 of producing sweet persimmon leaf tea by collecting sweet persimmon leaves, forging in the shade at room temperature, and then performing homemade sprinkling for 10 minutes, followed by the fourth roasting process;
Step 2 of preparing a persimmon leaf extract by adding 0.6 to 2 parts by weight of sweet persimmon leaf tea leaves to 100 parts by weight of boiled water (100° C.) of step 1, brewing for 5-30 minutes, and then cooling;
Pour the persimmon leaf extract from step 1 into an empty bottle sterilized with boiled water, add 1~2 parts by weight of sugar or sugar source to 100 parts by weight of the persimmon leaf extract, mix well and dissolve, then add 8~10 parts by weight of Scoby and Scoby's culture medium (primary fermentation broth) 5 Add ~10 parts by weight and seal the entrance with a clean and air-permeable mesh, and then put a lid on it to prevent foreign substances from getting mixed in, so that the scoby increases and air bubbles are formed in the upper layer of the culture for 5-7 days at 24~29℃. Step 3 of fermenting in a place without direct sunlight and filtering only the liquid to prepare a fermented persimmon leaf tea;
Step 4 of preparing sweet persimmon juice by using viscozyme after washing, peeling and crushing sweet persimmon;
Step 5 of mixing 20-40 parts by weight of sweet persimmon juice with respect to the total weight of persimmon leaf tea fermented broth and fermenting it in a place without direct sunlight at 24 to 29 ° C for 3 to 5 days, then filtering only the liquid to prepare a secondary fermentation broth; And
Step 6 of sterilizing and filtering the secondary fermentation broth of step 5 and then aging;
including,
The sweet persimmon leaf tea of the first step is collected in May and July, forged at 25 ℃, in the shade at room temperature for 16 hours, then roasted persimmon leaves at 200 to 250 ℃ for 5 to 10 minutes, and after paying attention to 70 to 50 ℃ for 10 minutes, It is prepared by primary drying at 100°C for 5 minutes, secondary drying at 70°C for 60 minutes, and flavoring at 150-200°C for 10 minutes by final roasting,
The sweet persimmon juice of step 4 was reacted with 0.1% Viscozyme, 37°C, in a bath for 2 hours, then squeezed in a hydraulic press, low-temperature immersed, centrifuged, filtered, and stored in a refrigerator, and then the supernatant was stored in a refrigerator at 95°C, Persimmon leaf fermented beverage manufacturing method by secondary fermentation comprising sweet persimmon leaf tea and sweet persimmon juice, characterized in that it is prepared by sterilizing in hot water for 5 to 10 minutes.
delete delete A fermented persimmon leaf fermented beverage by secondary fermentation comprising sweet persimmon leaf tea and sweet persimmon juice, prepared by the manufacturing method of claim 1.

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