KR102484575B1 - Preparing Method of Kombucha beverages - Google Patents

Abstract

The present invention relates to a method for preparing kombucha. More specifically, the present invention is characterized by comprising: preparing a black tea extract; mixing the prepared black tea extract with sugar and oligosaccharides; inoculating the mixed mixture with a tea fungus starter and primarily fermenting the mixture; filtering the primarily fermented solution; mixing the filtered fermented solution with fresh fruit juice and oligosaccharides; secondarily fermenting the mixed solution; and filtering the secondarily fermented solution, wherein the fresh fruit juice is one or more of passion fruit, lemon, and grapefruit. According to the present invention, the present invention has effects of: producing a large amount of natural carbonic acid by promoting acetic-acid fermentation; exhibiting excellent sensory preferences such as taste, aroma, and refreshing sensation by alleviating the unique bitterness of black tea; producing beneficial organic acid and a large amount of lactic acid bacteria in addition to the existing benefits of kombucha such as effects of promoting digestion, strengthening immunity, and detoxifying; and exhibiting excellent skin care, weight loss, anti-aging, and fatigue recovery since the kombucha is further enriched with nutrients such as vitamin A, vitamin C, folic acid, magnesium, beta-carotene, and zinc.

Description

Manufacturing method of kombucha {Preparing Method of Kombucha Beverages}

The present invention relates to a method for producing kombucha, and more particularly, by first fermenting a black tea extract with a tea fungus starter, and then adding a fresh fruit juice having a high vitamin C content and high acidity to the second fermentation, thereby producing acetic acid It relates to a method for producing kombucha that promotes fermentation to double various nutrients and to produce a large amount of natural carbonic acid.

Kombucha is a fermented beverage obtained by fermentation by symbiotic mycelium of bacteria and yeast known as black tea mushrooms in Korea, and is mainly manufactured with black tea and sugar as main ingredients. Kombucha originated from the Qin Dynasty of ancient China and was called 'sacred tea' because of its high detoxification and tonic effect. Afterwards, it was transmitted to Japan via Korea around AD 414, and is now widely consumed mainly in Russia.

Kombucha is produced by inoculating tea fungus as a leavening agent in a mixture of black tea and sugar, and by alcohol fermentation by yeast and acetic acid fermentation by acetic acid bacteria. In particular, in the production of kombucha beverages through stationary culture, acetic acid bacteria produce acetic acid as the main metabolite and at the same time produce microbial cellulose, a biopolymer material, in the form of a thick film on the surface of the fermented liquid.

Tea fungus, which is involved in the fermentation of kombucha, refers to a cellulose mass in the form of a membrane, which includes various yeasts and acetic acid bacteria. In addition, the tea fungus obtained in this way is also used as a starter for fermentation of kombucha, and currently known tea fungus starters are named oriental, european, and tibetan, etc., depending on the region where they are used.

It has been reported that kombucha has various physiological activities such as antioxidant activity, antibacterial activity, anticancer activity, wound healing effect, and liver function protection through inhibition of active oxygen production. In addition, it is known to help digestion because there are many beneficial lactic acid bacteria in the stomach and large intestine. Accordingly, in addition to black tea, various types of kombucha using various teas including herbal tea, green tea, etc. are being manufactured and sold, and the demand for them is gradually increasing.

In this regard, Korean Patent Registration No. 10-1870522 discloses a method for manufacturing kombucha using citrus and green tea extracts. Korean Patent Publication No. 10-2020-0038199 discloses a method for manufacturing low-calorie kombucha using fermented sugar.

However, these conventional kombucha have poor sensory properties due to the unique bitter taste of black tea, and are insufficient to meet the needs of general consumers, so research on a new manufacturing method with increased sensory preference is an urgent application.

KR 10-1870522 B1 KR 10-2020-0038199 A

An object of the present invention is to promote acetic acid fermentation to generate a large amount of natural carbonic acid by introducing a fresh fruit juice having high acidity and performing secondary fermentation after the first fermentation, and to alleviate the bitter taste peculiar to black tea, resulting in taste, aroma, and coolness. It is to provide a method for producing kombucha having excellent sensory acceptability.

Another object of the present invention is to provide a method for producing kombucha that can enhance functionality such as antioxidant activity by doubling various nutrients.

Kombucha production method of the present invention for achieving the above object is to prepare a black tea extract, mix sugar and oligosaccharides with the prepared black tea extract, and tea fungus in the mixed mixture ) Step of inoculating a starter for primary fermentation, filtering the primary fermented fermentation broth, mixing fresh fruit juice and oligosaccharides with the filtered fermentation broth, and secondary fermentation of the mixed mixture And, including the step of filtering the secondary fermented fermentation broth, characterized in that the fresh fruit juice is at least one of baekhyang, lemon, and grapefruit.

The step of secondary fermentation of the mixed liquid is characterized by fermentation in a vacuum fermentation tank at 28 to 32 ° C. for 60 to 80 hours.

The step of mixing the fresh fruit juice and oligosaccharides with the filtered fermented broth is characterized in that it further comprises a Dokkaebi fan leaf extract and an apricot leaf extract.

The step of mixing the fresh fruit juice and oligosaccharides with the filtered fermentation broth is characterized in that it further comprises a Heuksugyeongmaegang extract.

According to the present invention, acetic acid fermentation is promoted so that a large amount of natural carbonic acid is produced, and the bitter taste peculiar to black tea is alleviated, and the sensory preference such as taste, aroma, and refreshing feeling is excellent, and digestion promotion and immunity, which are the effects of conventional kombucha, are improved. In addition to strengthening and detoxifying effects, beneficial organic acids and large amounts of lactic acid bacteria are produced, and nutrients such as vitamin A, vitamin C, folic acid, magnesium, beta-carotene, and zinc are more abundant, making it suitable for skin care, diet, anti-aging, and fatigue recovery. It has an excellent effect.

1 is a flow chart of a kombucha manufacturing method according to the present invention.

Hereinafter, the present invention will be described in detail.

First, kombucha in the present invention means a beverage made by adding sugar to black tea brewed water, adding tea fungus starter, and then fermenting, improving immunity and gastrointestinal health, discharging toxins in the body, and It has effects such as detoxification, promotion of liver health, and release of active oxygen.

In particular, in the present invention, after primary fermentation of black tea extract with T. fungus starter, secondary fermentation by mixing fresh fruit juice, rich natural carbonic acid is generated, and the bitter taste unique to black tea is purified, resulting in a refreshing feeling, taste and aroma. The biggest feature is that the back is improved, the sensory preference is excellent, and the nutrition and functionality are also doubled.

The kombucha manufacturing method of the present invention includes the steps of preparing a black tea extract as shown in FIG. 1, mixing sugar and oligosaccharides with the prepared black tea extract, and adding a tea fungus starter to the mixed mixture. inoculating and primary fermentation, filtering the primary fermented fermentation broth, mixing fresh fruit juice and oligosaccharides with the filtered fermentation broth, and secondary fermentation of the mixed mixture, Filtering the secondary fermented fermentation broth, wherein the fresh fruit juice is at least one of baekhyang, lemon, and grapefruit.

Hereinafter, the present invention will be described in detail step by step with reference to FIG.

Steps for preparing black tea extract

First, black tea is prepared, and purified water at 65 to 75 ° C is added to the black tea, and the black tea extract is brewed for 5 to 60 minutes. At this time, the amount of purified water used is not limited, and it is sufficient if it is about 30 to 300 times by weight.

In addition, Ceylon tea from Sri Lanka can be used as the black tea, but the type is not limited, and any commercially available black tea can be used.

Next, the black tea extract is filtered.

Mixing sugar and oligosaccharides with the prepared black tea extract

Next, sugar and oligosaccharides are mixed with the prepared black tea extract.

The sugar and oligosaccharide are for fermentation, and organic sugar and organic galactose oligosaccharide are preferably added in consideration of their nutritional properties and functionality.

In addition, it is preferable that the added amount is 5 to 15 parts by weight of sugar and 40 to 60 parts by weight of oligosaccharide based on 100 parts by weight of the black tea extract. However, it is not economical because the effect of doubling the nutrients is not enhanced.

Primary fermentation by inoculating the mixed mixture with an Oriental tea fungus starter

Inoculate the tea fungus starter into the mixed mixture. The tea fungus starter means SCOBY (Synbiotic Colony of Bacteria and Yeast), which is a symbiotic culture of lactic acid bacteria and yeast. Any of the commercially available starters can be used as the Tea Fungus starter, and it is also possible to use after culturing.

At this time, the inoculum of the starter is sufficient if it is about 15 to 35% (v / v), and the fermentation conditions are preferably fermented at 27 to 28 ° C for 80 to 100 hours.

Filtering the primary fermented fermentation broth

Next, the primary fermented fermentation broth is filtered. At this time, the filtration method is not limited.

Mixing fresh fruit juice and oligosaccharides with the filtered fermentation broth

Then, fresh fruit juice and oligosaccharides are mixed with the filtered fermentation broth.

Here, the fresh fruit juice has a high content of vitamin C to enhance antioxidant action, while promoting acetic acid fermentation due to its strong acidity, and increasing the production of natural carbonic acid to increase palatability such as refreshing feeling and taste. It is preferable to use at least one of baekhyang, lemon, and grapefruit as such a fresh fruit juice, and the method of extracting is not limited.

The oligosaccharide is for fermentation, and organic galactose oligosaccharide is preferably added in the same manner as in the primary fermentation, but is not limited thereto.

The blending ratio of the filtered fermentation broth, fresh fruit juice and oligosaccharide is preferably 5 to 15 parts by weight of fresh fruit juice and 3 to 10 parts by weight of oligosaccharide based on 100 parts by weight of the filtered fermentation broth. In addition, it is natural that purified water may be further mixed as needed, and the presence or absence of addition is not limited.

Secondary fermentation of the mixed liquid

The mixed liquid is fermented in a vacuum fermentation tank at 28 to 32 ° C for 60 to 80 hours. In the secondary fermentation, by using a fermentation tank in a vacuum state, the content of carbonic acid is increased and the flavor is enhanced. At this time, the degree of vacuum inside the fermentation tank is about 200 to 700 mmHg.

Conventional kombucha contains some natural carbonic acid, but its content is not high, so it is not possible to feel the coolness, so in most cases it is produced by injecting a separate carbonic acid. Through fermentation, the content of such natural carbonic acid is increased to improve the refreshing feeling and sensory characteristics without additional carbonic acid injection.

Filtering the secondary fermented fermentation broth

Next, the secondary fermented fermentation broth is filtered, cooled to 3 to 7° C., and then bottled.

As described above, the kombucha of the present invention prepared as described above has an excellent sense of refreshment by generating a large amount of natural carbonic acid during the fermentation process, and due to this feature, the bitter taste peculiar to black tea is removed, and the sensory characteristics are excellent, and the nutritional properties And functionality is also excellent. In addition, there is an advantage that the antioxidant activity is also excellent.

In addition, beneficial organic acids and a large amount of lactic acid bacteria are produced along with the existing effects of kombucha, such as digestion promotion, immunity enhancement, and detoxification effect, and nutrients such as vitamin A, vitamin C, folic acid, magnesium, beta-carotene, and zinc are further enhanced. It is rich and has excellent effects on skin care, diet, anti-aging, and fatigue recovery.

On the other hand, in the step of mixing the fresh fruit juice and oligosaccharides with the filtered fermented broth, a Dokkaebi fan leaf extract and an anchovy extract may be further included.

These dokkaebi fan leaf extracts and outpost extracts of Haengchae not only increase the antioxidant activity of kombucha, but also play a role in alleviating the bitter taste peculiar to black tea. At this time, it is sufficient that the mixing ratio is 1 to 5 parts by weight of Dokkaebi fan leaf extract and 1 to 5 parts by weight of anchovy extract based on 100 parts by weight of the filtered fermented liquid.

The goblin fan (Rodgersia podophylla) is a perennial plant of the dicotyledonous plant Rosemary Panacea and is called a goblin fan because the shape of the leaf split into five is like a fan used by a goblin.

The Haengchae is a water plant with the scientific name Nymphoides peltata (JGGmelin) Kuntze and belongs to Menyanthaceae, and the botanical name is yellow lotus.

The method of extracting the leaf extract of the goblins fan and the outpost extract of the aengchae is sufficient if a method known in the field to which this technology belongs is used. , It can be filtered by extracting at 80 ~ 90 ℃ for 5 ~ 12 hours. In addition, it is natural that after filtration, concentration or drying may be performed as necessary.

In addition, in the step of mixing the fresh fruit juice and oligosaccharide with the filtered fermentation broth, it is preferable to further include an extract of Heuksujimaekang.

When the Heukjeongchalmaekgang extract is further included, the nutritional value is enriched, and the taste and aroma of kombucha are softened, thereby significantly increasing the sensory preference. The mixing ratio of the Heuksujeongmaegang extract is 1 to 5 parts by weight based on 100 parts by weight of the filtered fermentation broth.

The extract of the Black Sujeong Chalmae Kang is obtained by extracting Heuk Sujeong Chalmae Kang in the form of bran, which is a by-product generated by milling Heuksu Sujeong Maek Kang, a black barley (Hordeum Vulgare L) variety, and the extraction method is the field to which this technology belongs It is sufficient to use a method known in , and exemplarily, 10 to 20 times the weight of water is added to the Heukjeong Chalmaek River, extracted at 80 to 90 ° C. for 5 to 12 hours, and filtered. In addition, it is natural that after filtration, concentration or drying may be performed as necessary.

Hereinafter, the present invention will be described in more detail through examples.

(Example 1)

10 L of purified water was added to 50 g of Ceylon tea from Sri Lanka, brewed at 70° C. for 30 minutes, and then filtered to prepare a black tea extract.

After adding 1 kg of organic sugar and 5 kg of organic galactose oligosaccharide to 10 L of the black tea extract, they were mixed. And after cooling it to room temperature, it was inoculated with oriental tea fungus starter (SCOBY) 5L, fermented for 90 hours at a temperature of 27.5 ° C. in a precision fermentation tank, and then filtered to prepare a primary fermentation broth. At this time, the SCOBY was used by purchasing a commercially available product.

3 L of purified water at 10 ° C. was added to 10 L of the primary fermentation broth and mixed, and 1 L of fresh fruit juice and 500 g of organic galactose oligosaccharide were mixed. Next, the mixture was fermented in a vacuum (500 mmHg) precision fermentation tank at 30 ° C. for 72 hours, filtered, cooled at 5 ° C., and then bottled. At this time, as the fresh fruit juice, Baekhyanggwa was squeezed and used with a home juicer.

(Example 2)

It was carried out in the same manner as in Example 1, but when the fresh fruit juice and organic galactose oligosaccharide were mixed with the primary fermentation broth, 300 g of Dokkaebi fan leaf extract and 300 g of whole plant extract of Haengcho were further mixed.

At this time, the extract was prepared by adding 10 times the weight of water to the dried leaves of Dokkaebi fan or the outpost of dried Chinese herb, extracting at 80 ~ 90 ° C. for 10 hours, filtering, and concentrating to an amount of 50%.

(Example 3)

It was carried out in the same manner as in Example 1, but when the fresh fruit juice and organic galactose oligosaccharide were mixed with the primary fermentation broth, 300 g of the Heuksujimaegang extract was further mixed.

At this time, the extract was prepared by adding 10 times the weight of water to Heukjeong Chalmaegang, extracting at 80 ~ 90 ° C. for 10 hours, filtering, and concentrating to an amount of 50%.

(Example 4)

It was carried out in the same manner as in Example 1, but lemon was squeezed and used as a fresh fruit juice.

(Example 5)

It was carried out in the same manner as in Example 1, but grapefruit was used as fresh fruit juice.

(Comparative Example 1)

10 L of purified water was added to 50 g of Ceylon tea from Sri Lanka, brewed at 70° C. for 30 minutes, and then filtered to prepare a black tea extract.

After adding 1 kg of organic sugar and 5 kg of organic galactose oligosaccharide to 10 L of the black tea extract, they were mixed. After cooling to room temperature, 5L of Oriental Tea Fungus Starter (SCOBY) was inoculated, fermented in a precision fermentation tank for 150 hours at a temperature of 27.5 ° C, filtered, cooled to 5 ° C, and bottled.

(Test Example 1)_ Antioxidant activity

The antioxidant activity of the prepared kombucha was measured by DPPH radical scavenging ability. As a measurement method, each sample was dissolved in a DMSO solvent, and 900 μl of DPPH solution (100 μM) was mixed with 100 μl of each sample and stirred. After reacting this mixed sample for 30 minutes in the dark, the absorbance was measured at 517 nm. The hydrogen electron donating ability was averaged by repeating each experiment three times, and then the degree of decrease in absorbance with respect to the control was calculated by the following equation, and the results are shown in Table 1 below.

A _n = {(A ₀ -A)/A ₀ } × 100

A _n : Antioxidant activity (%) for DPPH radical scavenging activity

A ₀ : Absorbance of DPPH solution without sample added

A: Absorbance of reaction between DPPH and sample in reaction solution

Test Example 1 Results division DPPH radical scavenging ability (500ppm) Example 1 81.5±1.6 Example 2 95.2±2.4 Example 3 86.4±1.9 Example 4 80.3±2.1 Example 5 83.8±1.7 Comparative Example 1 65.2±1.8

As can be seen in Table 1, it was confirmed that the antioxidant activity of Examples 1 to 5 of the present invention was enhanced compared to Comparative Example 1.

(Test Example 2)_Sensual preference

50 sensory test agents were asked to taste the kombucha of Examples and Comparative Example 1, and to evaluate the aroma, sourness, bitterness, coolness, and overall preference. The evaluation was scored on a 5-point scale with 1 point: very bad, 2 points: bad, 3 points: normal, 4 points: good, and 5 points: very good, and the average values are shown in Table 2 below.

Test Example 2 Results division incense Sour taste bitterness refreshing feeling
(degree of carbonation) Comprehensive Symbol Example 1 4.2 4.0 4.4 4.5 4.3 Example 2 4.3 4.2 4.5 4.6 4.5 Example 3 4.5 4.5 4.8 4.5 4.7 Example 4 4.2 3.9 4.4 4.5 4.2 Example 5 4.3 3.9 4.5 4.4 4.2 Comparative Example 1 3.5 3.4 2.5 2.4 2.5

As shown in Table 2, it was confirmed that Examples 1 to 5 were significantly higher than Comparative Example 1 in terms of aroma, sourness, bitterness, coolness and overall acceptability. Therefore, it was confirmed that the kombucha manufacturing method according to the present invention significantly improved the sensory acceptability.

Above, the present invention has been described through the accompanying drawings and examples, but those skilled in the art to which the present invention pertains can be implemented in other specific forms without changing the technical spirit or essential features of the present invention. you will be able to understand Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive.

Claims (4)

Preparing a black tea extract;
mixing sugar and oligosaccharide with the prepared black tea extract;
Primary fermentation by inoculating a tea fungus starter into the mixed mixture;
Filtering the primary fermented fermentation broth;
Mixing purified water, fresh fruit juice, Black Sutra maegang extract, and oligosaccharides with the filtered fermentation broth;
Secondary fermentation of the mixed liquid;
Including the step of filtering the secondary fermented fermentation broth,
The fresh fruit juice is Baekhyanggwa,
The step of secondary fermentation of the mixed liquid mixture,
It is fermented for 72 hours in a fermentor with an internal vacuum of 500 mmHg at 30 ° C.
The step of mixing purified water, fresh fruit juice, Black Sutra maegang extract and oligosaccharides with the filtered fermentation broth,
Based on 10 L of the filtered fermentation broth, 3 L of purified water, 1 L of fresh fruit juice, 500 g of organic galactose oligosaccharide, and 300 g of extract of Heukchulchul maegang are mixed,
The method for producing kombucha, characterized in that the extract of the Heuksujilmaekgang is prepared by adding 10 times the weight of water to the Heukjeongjalmaekgang, extracting at 80 ~ 90 ° C. for 10 hours, filtering, and then concentrating. delete delete delete

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