KR102541360B1 - Manufacturing method of kombucha extract with improved preservation and active ingredient content - Google Patents

Abstract

The present invention relates to a method for manufacturing kombucha extract with improved preservability and an increased active ingredient content. More specifically, the method comprises: a raw material washing step of washing and drying plant-derived material; a roasting step of roasting the plant-derived material dried through the raw material washing step; a supercritical extraction step of extracting the plant-derived material roasted through the roasting step by using supercritical fluid; a plant extract fermentation step of mixing raw sugar with the plant extract extracted through the supercritical extraction step, inoculating the mixture with a strain to ferment the same; a sterilization step of sterilizing a fermented product prepared through the plant extract fermentation step by heating the same; a filtration step of filtering the fermented product sterilized through the sterilization step; and a preservative treatment step of mixing a natural preservative material with a filtrate filtered through the filtration step. Therefore, the kombucha extract manufactured through the steps not only has excellent preservability, but also has a high content of active ingredients and organic acids, thereby being effective in skin care and effectively suppressing skin aging.

Description

Manufacturing method of Kombucha extract with improved preservation and active ingredient content {MANUFACTURING METHOD OF KOMBUCHA EXTRACT WITH IMPROVED PRESERVATION AND ACTIVE INGREDIENT CONTENT}

The present invention relates to a method for producing kombucha extract with improved preservative properties and content of active ingredients, and more particularly, kombucha that is effective for skin care and skin aging inhibition due to its excellent preservative properties and high content of active ingredients and organic acids. It relates to a method for producing kombucha extract with improved preservation and active ingredient content to provide extract.

Tea has been scientifically proven to have physiological activity and has become a favorite food consumed a lot due to its refreshing fragrance and unique fragrance generated during the manufacturing process, and consumer interest is also increasing.

In addition, modern tea is widely used as a new functional material such as household goods, cooking, and food using tea, in addition to its use as a simple drink, and depending on the manufacturing method, unfermented tea (green tea, etc.), to 65% fermentation, white tea, yellow tea, oolong tea, etc.), fermented tea (more than 85% fermentation, black tea, etc.) and post-fermented tea (puerh tea, etc.).

On the other hand, kombucha is known as a black tea mushroom in Korea, and is a fermented beverage obtained by fermentation of symbiotic cells of bacteria and yeast, mainly using black tea and sugar as main ingredients. Kombucha originated from the Qin Dynasty of ancient China and is said to have been called “sacred tea” because of its high detoxifying and tonic effect. Later, around 414 A.D., it was introduced to Japan via Korea, and is now known as “Tea Kvass” mainly in Russia. It is called by the name and is widely used.

Kombucha is a slightly sweet and sour fermented beverage obtained by inoculating sugar-sweetened black tea extract with a symbiont of bacteria and yeast and fermenting it. It has attracted much scientific attention because it is a rich source of glucuronic acid (GlcUA) synthesized by acetic acid bacteria.

Since glucuronic acid is a carboxylic acid and acts as an antidote to remove exogenous chemicals from the body, many studies have investigated the effects of many kombucha by modifying the substrate and culturing it with Lactobacillus species to promote simultaneous fermentation or by optimizing fermentation conditions. Efforts are being made to improve productivity.

Korean Patent Registration No. 10-1492157 (2015.02.04.) Korean Patent Registration No. 10-1653443 (2016.08.26.)

An object of the present invention is to provide a method for producing kombucha extract with improved preservability, which is effective for skin care and skin aging inhibition due to its high content of active ingredients and organic acids, as well as excellent preservability.

An object of the present invention is a raw material washing step of washing and drying plant-derived materials, a roasting step of peeling the plant-derived material dried through the raw material washing step, and extracting the plant-derived material extracted through the peeling step with a supercritical fluid A supercritical extraction step, a plant extract fermentation step of mixing raw sugar with the plant extract extracted through the supercritical extraction step and inoculating a strain to ferment, a sterilization step of sterilizing the fermented product produced through the plant extract fermentation step, It consists of a filtration step of filtering the fermented product sterilized through the sterilization step and a preservative treatment step of mixing a natural preservative material with the filtrate filtered through the filtration step. It consists of one or more selected from the group consisting of calamansi, and the preservative treatment step is performed by mixing 3 to 5 parts by weight of a natural preservative substance with 100 parts by weight of the filtrate filtered through the filtration step, the natural preservative substance It is achieved by providing a method for producing kombucha extract with improved preservation and active ingredient content, characterized in that it consists of at least one selected from the group consisting of allyl isothiocyanate, hydrangea tea extract, cypress extract and grapefruit seed extract .

According to a preferred feature of the present invention, the roasting step is to be made for 10 to 30 minutes at a temperature of 70 to 80 ℃.

According to a more preferred feature of the present invention, after the preservative treatment step, an organic acid acidity regulator is added to the preservative treated filtrate through the preservative treatment step to adjust the pH of the filtrate to 5.5 to 6, and then to 5 to 10 ° C. It is assumed that the aging step of aging for 45 to 55 hours at a temperature is further progressed.

According to a more preferred feature of the present invention, the organic acid acidity regulator is 100 parts by weight of purified water, 5 to 10 parts by weight of sodium lactate, 10 to 50 parts by weight of sodium acetate, 2 to 10 parts by weight of adipic acid, 10 to 20 parts by weight of citric acid, and It is made of 20 to 50 parts by weight of lactic acid.

According to a more preferred feature of the present invention, the supercritical extraction step is to be made for 3 to 5 hours at a temperature of 30 to 50 ℃ in a state where the pressure of the supercritical fluid is adjusted to 300 to 400 bar.

According to a more preferred feature of the present invention, the plant extract fermentation step is inoculated with 10 to 20 parts by weight of raw sugar and 0.01 to 0.1 parts by weight of strain in 100 parts by weight of the plant extract extracted through the supercritical extraction step, and 28 to 32 ° C. It is made by fermentation for 6 to 8 days at a temperature of, and the strain is a group consisting of the genus Saccharomyces, the genus Acetobacter, the genus Zygosaccharomyces, the genus Torulopsis, the genus Pichia, and the genus Brettanomyces. It shall consist of one or more selected from.

According to a more preferred feature of the present invention, the filtration step is to be made by filtering the fermented product sterilized through the sterilization step with a filter cloth of 350 to 450 mesh and then filtering it with a filter paper of 0.4 to 0.5 micrometer.

The method for producing kombucha extract with improved preservation and active ingredient content according to the present invention not only has excellent preservation, but also has a high content of active ingredients and organic acids, providing an effective kombucha extract for skin care and skin aging inhibition. show effect.

1 is a flow chart showing a method for producing kombucha extract with improved preservation and active ingredient content according to an embodiment of the present invention.
Figure 2 is a flow chart showing a method for producing kombucha extract with improved preservation and active ingredient content according to another embodiment of the present invention.

Hereinafter, a preferred embodiment of the present invention and the physical properties of each component will be described in detail, but this is to be explained in detail so that a person having ordinary knowledge in the art to which the present invention belongs can easily practice the invention, This is not meant to limit the technical spirit and scope of the present invention.

The method for producing kombucha extract with improved preservation and active ingredient content according to the present invention includes a raw material washing step (S101) of washing and drying plant-derived materials, and plant-derived materials dried through the raw material washing step (S101) The roasting step (S103), the supercritical extraction step (S105) of extracting the plant-derived material extracted through the roasting step (S103) with a supercritical fluid, the plant extract extracted through the supercritical extraction step (S105) A plant extract fermentation step (S107) of mixing raw sugar and inoculating and fermenting a strain, a sterilization step (S109) of sterilizing the fermented product produced through the plant extract fermentation step (S107), and the sterilization step (S109). It consists of a filtration step (S111) of filtering the sterilized fermented product and a preservative treatment step (S113) of mixing a natural preservative substance with the filtrate filtered through the filtration step (S111).

The raw material washing step (S101) is a step of washing and drying the plant-derived material, which is composed of a process of putting the plant-derived material into a filter pack, washing it with distilled water, and then drying it to remove moisture.

At this time, the plant-derived material is composed of one or more selected from the group consisting of buckwheat seeds, persimmon leaves, hairy coltsfoot and calamansi, and buckwheat seeds, persimmon leaves, hairy coltsfoot and calamansi are composed of parts by weight of 1: 1: 1: 1 it is more preferable

The buckwheat is an annual plant belonging to the Polygonaceae family, and its protein is higher than that of rice, rye, corn, sugarcane, etc., and the content of essential fatty acids related to the prevention of adult diseases in the fatty acid composition is reported to be significantly higher than that of wheat or barley. In addition, buckwheat seeds contain a large amount of vitamins B1, B2, and niacin, which shows excellent skin whitening and anti-oxidant effects.

In addition, persimmon leaves are mainly used as tea, and it is recorded in Donguibogam that they are effective for purpura (vascular inflammation) as well as preventing and treating vascular diseases. Persimmon leaves contain various substances such as vitamin C, amino acids, nucleic acids, phenolic compounds, and free sugars. Flavonoids of persimmon leaves include glycosides such as astragalin, which is a glycoside of kaempferol, and myricitrin, which is a glycoside of myricetin, and isoquercitrin. Persimmon leaves contain 0.1 to 5.8% of total phenolic compounds, which is higher than other plants. In addition, pharmacological effects have been verified for maintaining skin elasticity and preventing colds and adult diseases.

In addition, the hairy butterbur (Farfugium japonicum) is an evergreen perennial plant that grows in Ulleungdo, the southern coast and Jeju Island of Korea. , It is also used for the treatment of bruises. The research on hairy butterbur known so far is a Japanese patent, and there are studies on protein glycation inhibitors, antioxidant effects, and tyrosinase inhibitory effects. Domestic patents include flower perfume There are studies on flower perfume, flower candles, and flower air fresheners, and papers on the anti-inflammatory effects of sesquiterpenoids extracted from butterbur flowers or butterbur.

In addition, the calamansi shows an excellent effect on whitening, helps to improve freckles, melasma and pigmentation, and shows the effect of clearing and clearing the skin.

The roasting step (S103) is a step of roasting the plant-derived material dried through the raw material washing step (S101), and the plant-derived material dried through the raw material washing step (S101) is boiled at a temperature of 70 to 80 ° C. It consists of a process of roasting for 30 minutes to 30 minutes. The plant-derived material cooked through the above process is significantly improved in the amount of active ingredient contained in the plant-derived material in the supercritical extraction step (S105).

At this time, if the temperature of the roasting step (S103) is less than 70 ° C or the roasting time is less than 10 minutes, the above effect is insignificant, and the temperature of the roasting step (S103) exceeds 80 ° C or the roasting time exceeds 30 minutes This is undesirable because the above effect is not greatly improved and the active ingredient contained in the plant-derived material may be destroyed.

The supercritical extraction step (S105) is a step of extracting the plant-derived material extracted through the boiling step (S103) with a supercritical fluid, 30 to 50 ° C. in a state where the pressure of the supercritical fluid is adjusted to 300 to 400 bar It is made for 3 to 5 hours at a temperature of, more specifically, the supercritical fluid is pressurized at 300 to 400 bar and introduced into the extraction tank, and the plant-derived material extracted through the step (S103) is introduced into the extraction tank and 30 It consists of a process of supercritical extraction for 3 to 5 hours at a temperature of 50 ℃.

Through the supercritical extraction step (S105) performed through the above process, the active ingredient contained in the plant-derived material can be extracted in a large amount through a simple process.

At this time, carbon dioxide may be used as the supercritical fluid, and it is preferable to use it after liquefying carbon dioxide by cooling it with a freezer device.

The plant extract fermentation step (S107) is a step of mixing raw sugar with the plant extract extracted through the supercritical extraction step (S105) and inoculating and fermenting the strain, the plant extracted through the supercritical extraction step (S105) It is preferable to inoculate 10 to 20 parts by weight of raw sugar and 0.01 to 0.1 parts by weight of strain in 100 parts by weight of the extract, and ferment for 6 to 8 days at a temperature of 28 to 32 ° C.

The raw sugar is contained in an amount of 10 to 20 parts by weight, and serves as a feed for the strain to improve the efficiency of the fermentation process. If the content of the raw sugar is less than 10 parts by weight, the effect is insignificant, and the content of the raw sugar When the amount exceeds 20 parts by weight, the above effect is not greatly improved, but the sugar content is excessively increased, which is undesirable.

In addition, the strain serves to ferment the plant extract extracted through the supercritical extraction step (S105), the strain is Saccharomyces sp, Acetobacter sp, Zygosaccharo It consists of at least one selected from the group consisting of Myces genus ( Zygosaccharomyces sp ), Torulopsis genus ( Torulopsis sp ), Pichia genus ( Pichia sp ) and Brettanomyces genus ( Brettanomyces sp ), Saccharomyces ( Saccharomyces ) and Acetobacter Xylinum ( Acetobacter Xylinum ) more preferably.

At this time, if the fermentation temperature of the plant extract fermentation step (S107) is less than 28 ° C or the fermentation time is less than 6 days, the fermentation of the plant extract does not proceed properly, and the fermentation temperature exceeds 32 ° C or the fermentation time exceeds 8 hours. This is undesirable because anaerobic fermentation of the plant extract may proceed.

The sterilization step (S109) is a step of sterilizing the fermented product prepared through the plant extract fermentation step (S107), and the fermented product produced through the plant extract fermentation step (S107) is 10 It is preferably made by heating for 20 minutes.

In the sterilization step (S109), if the heating temperature is less than 115 ° C or the heating time is less than 10 minutes, the strain is not completely sterilized in the fermented product produced through the plant extract fermentation step (S107), and odors due to additional fermentation progress may occur, and when the heating temperature exceeds 125 ° C or the heating time exceeds 20 minutes, the strain contained in the fermented product prepared through the plant extract fermentation step (S107) is heated to a temperature higher than the temperature at which it will be completely sterilized or sterilized. It is undesirable because the energy efficiency is lowered and the active ingredients contained in the fermented product can be destroyed by continuing the sterilization process even after the fermentation.

The filtration step (S111) is a step of filtering the fermented product sterilized through the sterilization step (S109), after filtering the fermented product sterilized through the sterilization step (S109) with a filter cloth of 350 to 450 mesh, It is preferably obtained by filtering with a 0.5 micrometer filter paper.

When the filtration step (S111) consisting of the above process is performed, foreign substances contained in the sterilized fermented product are removed, so that it is possible to provide Kombu order with excellent transparency and marketability.

The preservative treatment step (S113) is a step of mixing a natural preservative substance with the filtrate filtered through the filtration step (S111), natural preservative substance 3 in 100 parts by weight of the filtrate filtered through the filtration step (S111) It is preferably formed by mixing to 5 parts by weight.

As described above, when the natural preservative substance is contained, deterioration of kombucha is suppressed and excellent preservative property is exhibited. Preferably, allyl isothiocyanate, hydrangea tea extract, cypress extract, and grapefruit seed extract are composed of 1:1:1:1 parts by weight.

At this time, the natural preservatives not only improve preservation by suppressing deterioration of kombucha, but also play a role in further improving the skin improvement effect by exhibiting effects such as suppression of skin trouble and skin antioxidant.

The allyl isothiocyanate (AIT, Ally Isothiocyanate, Natural extract, LTD, Essential oil of Mustard) is a pale yellow transparent oily liquid, and exhibits excellent antibacterial effect against yeast or mold, which is the main cause of spoilage of kombucha.

In addition, the hydrangea tea extract can be prepared through a hot water extraction method, and contains components such as Thunberginol and Hydrangenol, so that the antibacterial effect and allergy prevention effect are excellent.

In addition, the cypress extract can be prepared by mixing 100 to 400 parts by weight of purified water with 100 parts by weight of cypress leaves, putting it into an essential oil extraction press, and then extracting at a temperature of 105 to 150 ° C. for 3 to 9 hours. The cypress extract produced through the process contains a large amount of terpene fragrance and phytoncide, so it has stress relieving action, strong antibacterial action, anti-corruption action, deodorizing action, neutralization of harmful substances, sedation action, improvement of allergy and skin disease, enhancement of immune function, etc. represents the efficacy of

In addition, the grapefruit seed extract is obtained by mixing grapefruit seeds and ethanol in an amount of 1:5 to 10 parts by weight, cooling under reflux at a temperature of 60 to 65 ° C. for 2 to 3 hours, centrifuging, and filtering the extract. rotation evaporator) at 0.1 to 0.3 mPA and concentrated under reduced pressure for 5 to 7 hours. Grapefruit seed extract prepared through the above process is a natural antibacterial substance and its main components are ascorbic acid, palmitic acid, glucose, Naringin glycotocopherol and the like are present and play a role in inhibiting the growth of fungal strains and mycotoxin biosynthesis.

If less than 3 parts by weight of the natural preservative material composed of the above ingredients, the above effect is insignificant, and if the content of the natural preservative material exceeds 5 parts by weight, the above effect is not greatly improved and the content of the active ingredient is relatively increased. undesirable because it reduces

In addition, after the preservative treatment step (S113), an organic acid acidity regulator is added to the filtrate preserved through the preservative treatment step (S113) to adjust the pH of the filtrate to 5.5 to 6, and then to a temperature of 5 to 10 ° C. The aging step (S115) of aging for 45 to 55 hours may be further progressed. The organic acid acidity regulator is 100 parts by weight of purified water, 5 to 10 parts by weight of sodium lactate, 10 to 50 parts by weight of sodium acetate, 2 to 10 parts by weight of adipic acid It is preferably composed of 10 to 20 parts by weight of citric acid and 20 to 50 parts by weight of lactic acid.

The organic acidity regulator composed of the above ingredients contains lactic acid, acetic acid, adipic acid and citric acid, etc., so it not only has a pH control effect without affecting the odor of kombucha, but also has excellent antibacterial power, further reducing the deterioration of kombucha. In addition to suppression, it serves to provide kombucha extract with improved organic acid content.

When the aging step (S115) consisting of the above process proceeds, skin irritation is reduced due to low acidity, and the content of organic acids contained in the preservative-treated filtrate is significantly increased, so that the kombu order water such as skin care or skin aging inhibition In addition to further improving functionality, it is possible to provide kombucha extract with improved preservability due to suppression of phase separation and the like.

Hereinafter, a method for producing kombucha extract having improved preservation and active ingredient content according to the present invention and physical properties of kombucha extract prepared by the manufacturing method will be described with examples.

<Preparation Example 1> Preparation of organic acid acidity regulator

An organic acid acidity regulator was prepared by mixing 100 parts by weight of purified water, 5 to 10 parts by weight of sodium lactate, 10 to 50 parts by weight of sodium acetate, 2 to 10 parts by weight of adipic acid, 10 to 20 parts by weight of citric acid, and 20 to 50 parts by weight of lactic acid. .

<Example 1>

After washing and drying the buckwheat seeds, persimmon leaves, hair coltsfoot and calaman seeds, respectively, a mixture of dried buckwheat seeds, persimmon leaves, hair coltsfoot and calaman seeds in a weight part of 1: 1: 1: 1 was prepared at a temperature of 75 ° C for 20 minutes. While boiling, supercritical fluid (liquefied carbon dioxide) was pressurized at 350 bar and put into an extraction tank, and the boiled mixture was put into the extraction tank and supercritical extraction was performed at a temperature of 40 ° C. for 4 hours. Supercritical extracted extract Inoculate 15 parts by weight of raw sugar and 0.05 parts by weight of strains (Saccharomyces and Acetobacter xylinum mixed at a ratio of 1: 1) to 100 parts by weight and ferment at a temperature of 30 ° C. for 7 days to prepare a fermented product, The prepared fermented product was sterilized by heating at a temperature of 121 ° C. for 15 minutes, and the sterilized fermented product was filtered with a 400 mesh filter cloth and then filtered with a 0.45 micron filter paper, and the filtered filtrate was added to 100 parts by weight. Kombucha extract with improved preservation and active ingredient content by mixing 4 parts by weight of natural preservatives (allyl isothiocyanate, hydrangea tea extract, cypress extract, and grapefruit seed extract mixed in a 1:1:1:1 weight part) was manufactured.

<Example 2>

Proceed in the same manner as in Example 1, but by mixing 3 parts by weight of a natural preservative material to prepare a kombucha extract with improved preservation and active ingredient content.

<Example 3>

Proceed in the same manner as in Example 1, but by mixing 5 parts by weight of a natural preservative material to prepare a kombucha extract with improved preservation and active ingredient content.

<Example 4>

The organic acid acidity regulator prepared in Preparation Example 1 was added to the kombucha extract prepared in Example 1 to adjust the pH of the kombucha extract to 5.8, and then aged for 50 hours at a temperature of 8 ° C. Kombucha extract with improved preservation and active ingredient content was prepared.

<Comparative Example 1>

After washing and drying the buckwheat seeds, persimmon leaves, hairy coltsfoot and calaman seeds, respectively, 30 g of a mixture of dried buckwheat seeds, persimmon leaves, hairy coltsfoot and calaman seeds in a weight part of 1:1:1:1 and 900g of purified water were added to a distillation extractor. After putting it into a tank provided and heating it to a temperature of 120 ° C., steam was cooled under reflux to prepare an extract, and 15 parts by weight of raw sugar and strains (Saccharomyces and Acetobacter xylinum were 1: Mixed at a ratio of 1) 0.05 part by weight was inoculated and fermented at a temperature of 30 ° C for 7 days to prepare a fermented product, the prepared fermented product was sterilized by heating at a temperature of 121 ° C for 15 minutes, and the sterilized fermentation The water was filtered through a 400 mesh filter cloth and then filtered through a 0.45 micrometer filter paper to prepare kombucha extract water.

<Comparative Example 2>

Proceed in the same manner as in Comparative Example 1, except that natural preservatives (allyl isothiocyanate, hydrangea tea extract, cypress extract, and grapefruit seed extract are mixed in 1:1:1:1 parts by weight with 100 parts by weight of the filtered filtrate). ) 1 part by weight was mixed to prepare a kombucha extract.

The preservability of the kombucha extract prepared in Examples 1 to 4 and Comparative Examples 1 to 2 was measured and shown in Table 1 below.

{However, for preservation, the deterioration and deterioration of the kombucha extract was investigated while left for 36 months at a temperature of 25 ° C. Ten evaluators tested each sample, and a method of examining the appearance and smell with a 5-point scale and expressing the average value was used.

5 points; very good, 4 points; excellent, 3 points; fair, 2 points; poor, 1 point; very poor}

<Table 1>

As shown in Table 1, it can be seen that the kombu order prepared through Examples 1 to 4 of the present invention exhibits excellent preservation even after 3 years compared to the kombu order prepared through Comparative Examples 1 to 2 .

In particular, it can be seen that the kombu order prepared in Example 4 shows the best preservation without the occurrence of stars even after 3 years.

Therefore, the method for producing kombucha extract with improved preservation and active ingredient content according to the present invention provides a kombucha extract effective for skin care and skin aging inhibition due to its high content of active ingredients and organic acids as well as excellent preservation. do.

S101; raw material washing step
S103; Uncooking step
S105; Supercritical extraction step
S106; Plant extract fermentation step
S107; Sterilization step
S111; filtration step
S113; Preservation step
S115; ripening stage

Claims (7)

A raw material washing step of washing and drying plant-derived materials;
A roasting step of boiling the plant-derived material washed through the raw material washing step at a temperature of 70 to 80 ° C. for 10 to 30 minutes;
A supercritical extraction step of supercritical extraction of the plant-derived material roasted through the roasting step;
A plant extract fermentation step of mixing raw sugar with the plant extract extracted through the supercritical extraction step and inoculating and fermenting the strain;
A sterilization step of sterilizing the fermented product prepared through the plant extract fermentation step;
A filtration step of filtering the fermented product sterilized through the sterilization step;
A preservative treatment step of mixing a natural preservative substance with the filtrate filtered through the filtration step;
An organic acid acidity regulator is added to the filtrate preserved through the preservative treatment step to adjust the pH of the filtrate to 5.5 to 6, and then aging at a temperature of 5 to 10 ° C for 45 to 55 hours; ,
The supercritical extraction step is performed at a temperature of 30 to 50 ° C. for 3 to 5 hours while adjusting the pressure of the supercritical fluid to 300 to 400 bar,
The preservative treatment step is made by mixing 3 to 5 parts by weight of a natural preservative material with 100 parts by weight of the filtrate filtered through the filtration step,
The natural preservative material is composed of at least one selected from the group consisting of allyl isothiocyanate, hydrangea tea extract and cypress extract,
The organic acid acidity regulator is composed of 100 parts by weight of purified water, 5 to 10 parts by weight of sodium lactate, 10 to 50 parts by weight of sodium acetate, 2 to 10 parts by weight of adipic acid, 10 to 20 parts by weight of citric acid, and 20 to 50 parts by weight of lactic acid. Method for producing kombucha extract with improved preservation and active ingredient content.
delete delete delete delete The method of claim 1,
The plant extract fermentation step is inoculated with 10 to 20 parts by weight of raw sugar and 0.01 to 0.1 parts by weight of strain in 100 parts by weight of the plant extract extracted through the supercritical extraction step, and fermented for 6 to 8 days at a temperature of 28 to 32 ° C. is done,
The strain is preserved and effective, characterized in that it consists of at least one selected from the group consisting of Saccharomyces genus, Acetobacter genus, Zygosaccharomyces genus, Torulopsis genus, Pichia genus and Brettanomyces genus. Method for producing kombucha extract with improved component content.
The method of claim 1,
The filtration step is performed by filtering the fermented product sterilized through the sterilization step with a filter cloth of 350 to 450 mesh and then filtering it with a filter paper of 0.4 to 0.5 micrometer. Kombucha extraction with improved preservation and content of active ingredients, characterized in that How to make a number.

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