KR102599866B1 - Manufacturing Method of Chestnut inner Shell Tea - Google Patents

Abstract

The present invention relates to a method of manufacturing Yulpi tea, comprising the steps of irradiating 100 parts by weight of Yulpi tea with a microwave of 2,450 MHz for 10 minutes (step 1); Primary immersion of the microwave-treated Yulpi in 1.5% (w/v) concentration of saline water at 20-30°C for 5-10 minutes (step 2); Secondary immersion of the primarily immersed Yulpi in aronia vinegar at 20-30°C for 1-3 minutes (step 3); Primary drying the secondarily immersed yulpi at 80°C for 1 hour (step 4); Secondary drying the first dried yulpi at 60°C for 2 hours (step 5); And grinding the secondary dried yulpi to produce yulpi powder (step 6); It has a technical feature of being manufactured including, and has the advantage of reducing the bitter taste and of being able to consume the useful components of Yulpi.

Description

Manufacturing method of Yulpi tea {Manufacturing Method of Chestnut inner Shell Tea}

The present invention relates to a method of producing Yulpi tea, and more specifically, to a method of producing Yulpi tea that can reduce the bitter taste and consume the useful components of Yulpi tea.

Chestnut tree (Castanea crenata Sieb. et Zucc) is one of the deciduous broad-leaved trees belonging to the beech family (Fagaceae). It bears nuts in September and October, and is mainly distributed in Asian regions such as China, Japan, and Korea, up to 700m above sea level. This plant is planted at the foot of a relatively warm and sunny mountain below.

In the case of chestnut trees like this, it was common to use the fruit for edible purposes. These chestnut fruits are composed of a kernel mainly composed of starch, and a two-layer shell (outer skin) and inner skin surrounding the kernel, so it must be relatively bitter to be used for food. The outer skin and inner skin, which provide flavor, have been removed and only the pure flesh has been used as food.

In addition, this type of chestnut tree has been called various types since ancient times, with its fruit called yul, its leaves called yul-yeop, its flowers yulhwa, its seeds called yulja, and the inner skin of the fruit called yulpi. It has been used as a medicinal herb, and in oriental medicine, it has been known to be effective as an antidote to wrinkles, bleeding, hemostasis, health, health, body health, and seven poisons.

In particular, as it has been discovered that Yulpi, the inner skin of chestnut fruit, has functions such as inhibiting tyrosinase activity, inhibiting auto-oxidation of aging, and inhibiting melanin production, the Yulpi, which had been removed and discarded during the process of using chestnut fruit as food, is being collected. Therefore, it is used as a raw material for beauty packs and whitening cosmetics.

In addition, Yulpi contains a large amount of not only carbohydrates, amino acids, and various minerals, but also polyphenol tannin, which has recently been in the spotlight as a biologically active substance, and catechin, which has been identified as a substance that has a strong free radical scavenging effect and significantly reduces the occurrence of lung cancer. In particular, it is known that the active ingredients contained in Yulpi, which have various anti-cancer and antioxidant functions, prevent oxidation of lipids, reduce damage to blood vessel walls, facilitate blood circulation, and are good for fatigue recovery, so various foods using it are also produced. It is being developed.

Korean Patent Publication No. 10-2009-0081987 (July 29, 2009) discloses a processing method for Yulpi powder and Yulpi tea and drinks using the processed powder.

Yulpi tea using the Yulpi powder has the advantage of a simple processing process, but has the disadvantage of having a bitter taste of Yulpi.

KR 10-2009-0081987 A 2009.07.29.

The purpose of the present invention is to provide a method for producing Yulpi tea, which can reduce bitterness.

Another object of the present invention is to provide a method for producing Yulpi tea, which can consume the useful components of Yulpi.

To achieve the above object, the present invention provides the following means.

The present invention includes the steps of irradiating Yulpi with microwaves of 2,450 MHz for 10 minutes (step 1); Primary immersion of the microwave-treated Yulpi in 1.5% (w/v) concentration of saline water at 20-30°C for 5-10 minutes (step 2); Secondary immersion of the primarily immersed Yulpi in aronia vinegar at 20-30°C for 1-3 minutes (step 3); Primary drying the secondarily immersed yulpi at 80°C for 1 hour (step 4); Secondary drying the first dried yulpi at 60°C for 2 hours (step 5); And grinding the secondary dried yulpi to produce yulpi powder (step 6); It provides a manufacturing method of Yulpi tea, including.

In step 3, the method for producing aronia vinegar includes immersing aronia in purified water at 20 to 30° C. for 1 to 2 minutes; Adding 30 to 40 parts by weight of the soaked aronia to 100 parts by weight of brown rice extract, heating at 95 to 105°C for 50 to 60 minutes, and then filtering to obtain an aronia extract; Adding 3 to 4 parts by weight of liquefaction enzyme to 100 parts by weight of the aronia extract and liquefying it at 60°C for 20 to 30 minutes; Adding 3 to 4 parts by weight of saccharification enzyme to 100 parts by weight of the liquefied aronia extract and saccharifying it at 60°C for 50 to 60 minutes; Adding 1 to 3 parts by weight of yeast to 100 parts by weight of the saccharified aronia extract and performing alcohol fermentation at 30 to 35° C. for 3 to 4 days to obtain an alcoholic fermentation broth; Preparing an acetic acid fermentation liquid by adding 1 to 5 parts by weight of acetic acid bacteria to 100 parts by weight of the alcoholic fermentation liquid and fermenting the acetic acid at 30 to 35° C. for 10 to 13 days; And maturing the acetic acid fermentation liquid at 10 to 20°C for 10 to 30 days; It includes, and the brown rice extract is prepared by adding 10 to 15 parts by weight of brown rice, 1 to 5 parts by butterbur, 1 to 5 parts by weight of burdock root, and 1 to 5 parts by weight of radish root bark to 100 parts by weight of purified water and steeping at 100 to 105°C for 20 to 30 minutes. It is prepared by heating for a while.

After step 5, the step of puffing the secondary dried yulpi at 4 to 5 kg/cm2 and 100 to 110°C for 5 to 6 minutes is added.

After step 6, a step of including 1 to 5 parts by weight of a palatability improver per 100 parts by weight of the yulpi powder is added, wherein the palatability improver is 50 to 60% by weight of persimmon extract powder, 20 to 30% by weight of pear extract powder, and sweet potato sprouts. It contains 10-20% by weight of fermented powder and 1-3% by weight of fermented stevia powder, and the persimmon extract powder contains 500-600 parts by weight of purified water, 1-5 parts by weight of skim milk powder, and 1-3 parts by weight of citric acid per 100 parts by weight of persimmon. 1 to 3 parts by weight and isomaltooligosaccharide are added, heated at 90 to 95°C for 40 to 50 minutes, and the filtered persimmon extract is freeze-dried and powdered to obtain the pear extract powder. 600 parts by weight, 1 to 5 parts by weight of rutin, and 1 to 3 parts by weight of cellulase are added, heated at 90 to 95°C for 40 to 50 minutes, and the filtered pear extract is freeze-dried and powdered to obtain the sweet potato sprout powder. The manufacturing method includes steaming sweet potato shoots at 100-110°C for 1-2 hours; Aging the steamed sweet potato shoots at 10 to 15°C for 1 to 2 days; Adding 1 to 5 parts by weight of allulose and 40 to 50 parts by weight of dermis extract to 100 parts by weight of the aged sweet potato shoots and extracting at 1.2 to 1.6 atmospheres and 80 to 90°C for 3 to 4 hours to obtain a sweet potato shoot extract; To 100 parts by weight of the sweet potato shoot extract, 1 to 5 parts by weight of Bokbunja sprouts, 1 to 5 parts by weight of fructo-oligosaccharides and 1 to 5 parts by weight of xylose were added, fermented at 20 to 24°C for 12 to 14 hours, and then filtered to produce sweet potato shoots. Preparing a fermentation broth; And freeze-drying the fermented sweet potato shoot and then powdering it; It includes, and the dermal extract is prepared by adding 500 to 600 parts by weight of 95% (v/v) ethanol to 100 parts by weight of dermis, leaving it at 25 to 27°C for 24 hours, and then filtering. The method for producing the bokbunja spawn is , adding 100 ml of sterilized water to 100 g of bokbunja, crushing it with a grinder, squeezing juice, and filtering to prepare a bokbunja extract; Preparing a medium by mixing corn flour and galactose in a weight ratio of 1:1; And adding 50 parts by weight of the bokbunja extract to 100 parts by weight of the medium and fermenting at 20 to 22 ° C. for 20 to 22 days; The stevia fermented powder includes adding 500 to 550 parts by weight of purified water to 100 parts by weight of stevia leaves, heating at 95 to 105°C for 30 to 40 minutes, and adding 5 to 10 parts by weight of blueberry fermentation liquid to 100 parts by weight of filtered stevia leaf extract. It is manufactured by adding 1 part by weight and fermenting at 20-24°C for 24-26 hours, then filtering the stevia fermentation liquid, freeze-drying it, and powdering it. The blueberry fermentation liquid is prepared by adding 1-5 parts by weight of yeast to 100 parts by weight of blueberry juice. It is manufactured by fermenting at 20~24℃ for 48~50 hours.

The method for producing Yulpi tea according to the present invention has the advantage of reducing bitterness.

In addition, the method for producing Yulpi tea according to the present invention has the advantage of being able to consume the useful components of Yulpi.

Hereinafter, the present invention will be described in detail as follows.

First, the manufacturing method of Yulpi tea according to the present invention will be described.

The method for producing Yulpi tea of the present invention is,

Irradiating Yulpi with microwaves at 2,450 MHz for 10 minutes (step 1);

Primary immersion of the microwave-treated Yulpi in 1.5% (w/v) concentration of saline water at 20-30°C for 5-10 minutes (step 2);

Secondary immersion of the primarily immersed Yulpi in aronia vinegar at 20-30°C for 1-3 minutes (step 3);

Primary drying the secondarily immersed yulpi at 80°C for 1 hour (step 4);

Secondary drying the first dried yulpi at 60°C for 2 hours (step 5); and

Grinding the secondary dried yulpi to produce yulpi powder (step 6);

Includes.

The present invention has the advantage of removing the bitter taste of yulpi by treating it with microwaves and then immersing it in saline water and aronia vinegar.

In step 3, the method for producing aronia vinegar is,

Immersing aronia in purified water at 20-30°C for 1-2 minutes;

Adding 30 to 40 parts by weight of the soaked aronia to 100 parts by weight of brown rice extract, heating at 95 to 105°C for 50 to 60 minutes, and then filtering to obtain an aronia extract;

Adding 3 to 4 parts by weight of liquefaction enzyme to 100 parts by weight of the aronia extract and liquefying it at 60°C for 20 to 30 minutes;

Adding 3 to 4 parts by weight of saccharification enzyme to 100 parts by weight of the liquefied aronia extract and saccharifying it at 60°C for 50 to 60 minutes;

Adding 1 to 3 parts by weight of yeast to 100 parts by weight of the saccharified aronia extract and performing alcohol fermentation at 30 to 35° C. for 3 to 4 days to obtain an alcoholic fermentation broth;

Preparing an acetic acid fermentation liquid by adding 1 to 5 parts by weight of acetic acid bacteria to 100 parts by weight of the alcoholic fermentation liquid and fermenting the acetic acid at 30 to 35° C. for 10 to 13 days; and

Aging the acetic acid fermentation liquid at 10 to 20°C for 10 to 30 days;

Includes.

The brown rice extract is prepared by adding 10 to 15 parts by weight of brown rice, 1 to 5 parts by butterbur, 1 to 5 parts by weight of burdock root, and 1 to 5 parts by weight of radish root bark to 100 parts by weight of purified water and heating at 100 to 105°C for 20 to 30 minutes. do.

The present invention has the advantage of minimizing the destruction of useful components of the yulpi by first drying the secondarily immersed yulpi at 80°C for 1 hour and secondly drying it at 60°C for 2 hours.

The present invention may add the step of puffing the secondary dried yulpi at 4 to 5 kg/cm2 and 100 to 110°C for 5 to 6 minutes after step 5.

There is an advantage in that the astringent taste of the yulpi can be further reduced by puffing the secondary dried yulpi.

The present invention may add a step of including 1 to 5 parts by weight of a palatability improver per 100 parts by weight of the Yulpi powder after step 6.

The palatability improver includes 50-60% by weight of persimmon extract powder, 20-30% by weight of pear extract powder, 10-20% by weight of fermented sweet potato shoot powder, and 1-3% by weight of fermented stevia powder.

The persimmon extract powder is prepared by adding 500 to 600 parts by weight of purified water, 1 to 5 parts by weight of skim milk powder, 1 to 3 parts by weight of citric acid, and 1 to 3 parts by weight of isomaltooligosaccharide to 100 parts by weight of persimmon, and incubating at 90 to 95°C for 40 to 50 minutes. It is obtained by freeze-drying the persimmon extract that has been heated and filtered for a while, and then powdering it.

The pear extract powder is made by adding 500 to 600 parts by weight of purified water, 1 to 5 parts by weight of rutin, and 1 to 3 parts by weight of cellulase to 100 parts by weight of pears, heating at 90 to 95°C for 40 to 50 minutes, and then freezing the filtered pear extract. Obtained by drying and powdering.

The method for producing the fermented sweet potato shoot powder is,

Steaming sweet potato shoots at 100-110°C for 1-2 hours;

Aging the steamed sweet potato shoots at 10 to 15°C for 1 to 2 days;

Adding 1 to 5 parts by weight of allulose and 40 to 50 parts by weight of dermis extract to 100 parts by weight of the aged sweet potato shoots and extracting at 1.2 to 1.6 atmospheres and 80 to 90°C for 3 to 4 hours to obtain a sweet potato shoot extract;

To 100 parts by weight of the sweet potato shoot extract, 1 to 5 parts by weight of Bokbunja sprouts, 1 to 5 parts by weight of fructo-oligosaccharides and 1 to 5 parts by weight of xylose were added, fermented at 20 to 24°C for 12 to 14 hours, and then filtered to produce sweet potato shoots. Preparing a fermentation broth; and

Freeze-drying the fermented sweet potato shoot and then powdering it;

Includes.

The dermal extract is prepared by adding 500 to 600 parts by weight of 95% (v/v) ethanol to 100 parts by weight of dermis, leaving it at 25 to 27°C for 24 hours, and then filtering.

The manufacturing method of the bokbunja spawn is,

Preparing a bokbunja extract by adding 100 ml of sterilized water to 100 g of bokbunja, grinding it with a grinder, squeezing juice, and then filtering;

Preparing a medium by mixing corn flour and galactose in a weight ratio of 1:1; and

Adding 50 parts by weight of the bokbunja extract to 100 parts by weight of the medium and fermenting at 20 to 22°C for 20 to 22 days;

Includes.

The stevia fermentation powder is prepared by adding 500 to 550 parts by weight of purified water to 100 parts by weight of stevia leaves, heating at 95 to 105°C for 30 to 40 minutes, and adding 5 to 10 parts by weight of blueberry fermentation liquid to 100 parts by weight of filtered stevia leaf extract. It is manufactured by fermenting at ~24°C for 24-26 hours, then filtering the stevia fermentation liquid, freeze-drying it, and powdering it.

The blueberry fermentation liquid is prepared by adding 1 to 5 parts by weight of yeast to 100 parts by weight of blueberry juice and fermenting it at 20 to 24°C for 48 to 50 hours.

The method for producing Yulpi tea according to the present invention has the advantage of reducing bitterness.

In addition, the method for producing Yulpi tea according to the present invention has the advantage of being able to consume the useful components of Yulpi.

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

Yulpi was irradiated with microwaves at 2,450 MHz for 10 minutes. The microwave-treated yulpi was first immersed in saline water with a concentration of 1.5% (w/v) at 25°C for 5 minutes. The firstly immersed yulpi was secondarily immersed in aronia vinegar at 25°C for 2 minutes. The secondarily immersed yulpi was first dried at 80°C for 1 hour. The first dried Yulpi was secondarily dried at 60°C for 2 hours. The secondarily dried yulpi was pulverized in a grinder to have a particle size of 2 mm to prepare yulpi powder.

The aronia vinegar is made by immersing aronia in purified water at 25°C for 1 minute, adding 30 parts by weight of the soaked aronia to 100 parts by weight of brown rice extract, heating at 105°C for 60 minutes, and filtering to obtain an aronia extract. Obtained, 4 parts by weight of liquefaction enzyme was added to 100 parts by weight of the aronia extract and liquefied at 60°C for 30 minutes, and 4 parts by weight of saccharification enzyme was added to 100 parts by weight of the liquefied aronia extract and liquefied at 60°C for 60 minutes. After saccharification, 3 parts by weight of yeast were added to 100 parts by weight of the saccharified aronia extract and alcohol fermented at 30°C for 4 days to obtain an alcoholic fermentation liquid. 5 parts by weight of acetic acid bacteria were added to 100 parts by weight of the alcoholic fermentation liquid and fermented at 30°C for 13 days. An acetic acid fermentation liquid was prepared by fermenting acetic acid for 10 days, and the acetic acid fermentation liquid was aged at 20°C for 10 days. The brown rice extract was prepared by adding 15 parts by weight of brown rice, 5 parts by weight of butterbur, 5 parts by weight of burdock root, and 5 parts by weight of root bark to 100 parts by weight of purified water and heating at 105°C for 20 minutes.

In Example 1, yulpi powder was prepared in the same manner except that the second dried yulpi was puffed at 4 kg/cm2 and 100°C for 6 minutes.

3 parts by weight of a palatability improver was mixed with 100 parts by weight of the Yulpi powder prepared in Example 1. The palatability improver was prepared by mixing 60% by weight of persimmon extract powder, 25% by weight of pear extract powder, 12% by weight of fermented sweet potato shoot powder, and 3% by weight of fermented stevia powder.

The persimmon extract powder is prepared by adding 600 parts by weight of purified water, 5 parts by weight of skim milk powder, 3 parts by weight of citric acid, and 3 parts by weight of isomaltooligosaccharide to 100 parts by weight of persimmon, heating at 95°C for 50 minutes, and freeze-drying the filtered persimmon extract to form a powder. It was obtained by mixing.

The pear extract powder was obtained by adding 600 parts by weight of purified water, 5 parts by weight of rutin, and 3 parts by weight of cellulase to 100 parts by weight of pears, heating at 95°C for 50 minutes, lyophilizing the filtered pear extract, and then powdering it.

The sweet potato shoot fermented powder is made by steaming sweet potato shoots at 100°C for 1 hour, maturing the steamed sweet potato shoots at 15°C for 2 days, and adding 5 parts by weight of allulose and dermis to 100 parts by weight of the aged sweet potato shoots. 50 parts by weight of the extract was added and extracted at 1.2 atm and 90°C for 3 hours to obtain a sweet potato shoot extract. To 100 parts by weight of the sweet potato shoot extract, 5 parts by weight of Bokbunja spores, 5 parts by weight of fructo-oligosaccharides and 5 parts by weight of xylose were added. Fermentation was performed at 24°C for 12 hours and then filtered to prepare a sweet potato shoot fermentation liquid. The sweet potato shoot fermentation liquid was freeze-dried and then powdered.

The dermal extract was prepared by adding 600 parts by weight of 95% (v/v) ethanol to 100 parts by weight of dermis, leaving it at 25°C for 24 hours, and then filtering.

The Bokbunja spawn was prepared by adding 100 ml of sterilized water to 100 g of Bokbunja, pulverizing it with a grinder, extracting juice, and then filtering to prepare Bokbunja extract, and mixing corn flour and galactose in a weight ratio of 1:1 to prepare a medium, and the medium It was prepared by adding 50 parts by weight of the bokbunja extract to 100 parts by weight and fermenting at 22°C for 20 days.

The stevia fermentation powder is prepared by adding 500 parts by weight of purified water to 100 parts by weight of stevia leaves, heating at 105°C for 40 minutes, adding 10 parts by weight of blueberry fermentation liquid to 100 parts by weight of filtered stevia leaf extract, and fermenting at 24°C for 24 hours. It was manufactured by freeze-drying the filtered stevia fermentation liquid and powdering it.

The blueberry fermentation liquid was prepared by adding 5 parts by weight of yeast to 100 parts by weight of blueberry juice and fermenting at 20°C for 50 hours.

[Comparative Example 1]

The yulpi separated from the chestnut fruit is washed in clean water, dried in a dryer at a temperature of 50°C for 3 hours, immediately put into a cooler and freeze-dried at -10°C for 3 hours, and then the freeze-dried yulpi is crushed in a grinder to reduce particle size. It was pulverized to 2-3 mm, and the pulverized Yulpi powder was heat-treated in a stir-fry pot at a temperature of 150°C for about 45 minutes to prepare Yulpi powder.

[Experimental Example 1]

The Yulpi powder prepared in Examples 1 to 3 and Comparative Example 1 was steeped in 100 ml of hot water at 80°C for 3 minutes each, and then tasted by 20 male and female adults, and then tested for color, aroma, taste and overall preference. A sensory test was conducted using the point scale method, and the average values are shown in Table 1.

division color incense taste overall preference Example 1 6.8 6.9 8.2 8.1 Example 2 6.9 7.2 8.4 8.3 Example 3 7.3 7.8 8.7 8.6 Comparative Example 1 6.6 6.5 7.7 7.7 Color: The turbidity of the tea from which Yulpi was eluted was observed, and if it was clear without fine particles, the intensity was considered high. If there was a lot of powder and the turbidity was high, the intensity was considered low.

Fragrance: The stronger and more savory the aroma of the tea from which Yulpi extract is, the greater the intensity. The stronger the burnt or green smell, the lower the intensity.

Taste: The more savory and savory the taste of the tea from which Yulpi was extracted, the greater the intensity, and the stronger the burnt or astringent taste, the lower the intensity.

As shown in Table 1, it can be seen that the Yulpi tea of Examples 1 to 3 has an excellent astringent taste removal effect compared to the Yulpi tea of Comparative Example 1.

[Experimental Example 2]

0.1 g of Yulpi powder prepared in Examples 1 to 3 and Comparative Example 1 was collected, placed in 100 ml of hot water at 80°C, stirred and leached for 30 minutes, and then filtered. The filtrate was used as a sample and the total was obtained in the following manner. The contents of phenol compounds and flavonoid compounds were measured and shown in Table 2 below.

- Analysis of total phenolic compounds -

Add 3 mL of distilled water, 1 mL of 0.016M potassium ferricyanide (K ₃ Fe(CN) ₆ ), and 1 mL of 0.01M iron trichloride (FeCl ₃ /0.1N HCl) solution to 0.1 mL of Yulpi's hot water extract and mix for 15 minutes. After leaving for a minute, 5 ml of stabilizer (H ₂ O: 1% gum arabic: 85% phosphoric acid = 3: 1: 1, v/v/v) was added, and the absorbance was measured at 700 nm. Gallic acid The content was converted using a calibration curve prepared by .

-Total flavonoid compound analysis-

10 ml of diethylene glycol and 1 ml of 1N NaOH were added to 1 ml of the hot water extract of Yulpi, shaken, left at 37°C for 1 hour, and the absorbance was measured at 420 nm. The content was converted according to the calibration curve prepared with naringin.

division phenolic compounds
(mg/100g) flavonoid compounds
(mg/100g) Example 1 0.62±0.07 13.16±0.54 Example 2 0.66±0.05 13.82±0.51 Example 3 0.86±0.04 16.32±0.39 Comparative Example 1 0.47±0.09 11.53±0.66

As shown in Table 2, it can be seen that the Yulpi powder of Examples 1 to 3 contains more total phenol and flavonoid compounds than the Yulpi powder of Comparative Example 1.

Claims (4)

Irradiating Yulpi with microwaves at 2,450 MHz for 10 minutes (step 1);
Primary immersion of the microwave-treated Yulpi in 1.5% (w/v) concentration of saline water at 20-30°C for 5-10 minutes (step 2);
Secondary immersion of the primarily immersed Yulpi in aronia vinegar at 20-30°C for 1-3 minutes (step 3);
Primary drying the secondarily immersed yulpi at 80°C for 1 hour (step 4);
Secondary drying the first dried yulpi at 60°C for 2 hours (step 5); and
Grinding the secondary dried yulpi to produce yulpi powder (step 6);
Including,
How to make Yulpi tea.
The method of claim 1, wherein in step 3,
The method for producing the aronia vinegar is,
Immersing aronia in purified water at 20-30°C for 1-2 minutes;
Adding 30 to 40 parts by weight of the soaked aronia to 100 parts by weight of brown rice extract, heating at 95 to 105°C for 50 to 60 minutes, and then filtering to obtain an aronia extract;
Adding 3 to 4 parts by weight of liquefaction enzyme to 100 parts by weight of the aronia extract and liquefying it at 60°C for 20 to 30 minutes;
Adding 3 to 4 parts by weight of saccharification enzyme to 100 parts by weight of the liquefied aronia extract and saccharifying it at 60°C for 50 to 60 minutes;
Adding 1 to 3 parts by weight of yeast to 100 parts by weight of the saccharified aronia extract and performing alcohol fermentation at 30 to 35° C. for 3 to 4 days to obtain an alcoholic fermentation broth;
Preparing an acetic acid fermentation liquid by adding 1 to 5 parts by weight of acetic acid bacteria to 100 parts by weight of the alcoholic fermentation liquid and fermenting the acetic acid at 30 to 35° C. for 10 to 13 days; and
Aging the acetic acid fermentation liquid at 10 to 20°C for 10 to 30 days;
Includes,
The brown rice extract is prepared by adding 10 to 15 parts by weight of brown rice, 1 to 5 parts by butterbur, 1 to 5 parts by weight of burdock root, and 1 to 5 parts by weight of radish root bark to 100 parts by weight of purified water and heating at 100 to 105°C for 20 to 30 minutes. doing,
How to make Yulpi tea.
According to clause 1,
After step 5, adding the step of puffing the secondary dried yulpi at 4 to 5 kg/cm2 and 100 to 110°C for 5 to 6 minutes,
How to make Yulpi tea.
According to clause 1,
After step 6, a step of including 1 to 5 parts by weight of a palatability improver per 100 parts by weight of the Yulpi powder is added,
The palatability improver includes 50-60% by weight of persimmon extract powder, 20-30% by weight of pear extract powder, 10-20% by weight of fermented sweet potato shoot powder, and 1-3% by weight of fermented stevia powder,
The persimmon extract powder is prepared by adding 500 to 600 parts by weight of purified water, 1 to 5 parts by weight of skim milk powder, 1 to 3 parts by weight of citric acid, and 1 to 3 parts by weight of isomaltooligosaccharide to 100 parts by weight of persimmon, and incubating at 90 to 95°C for 40 to 50 minutes. It is obtained by freeze-drying the heated and filtered persimmon extract and powdering it.
The pear extract powder is made by adding 500 to 600 parts by weight of purified water, 1 to 5 parts by weight of rutin, and 1 to 3 parts by weight of cellulase to 100 parts by weight of pears, heating at 90 to 95°C for 40 to 50 minutes, and then freezing the filtered pear extract. Obtained by drying and powdering,
The manufacturing method of the sweet potato sprout fermented powder is,
Steaming sweet potato shoots at 100-110°C for 1-2 hours;
Aging the steamed sweet potato shoots at 10 to 15°C for 1 to 2 days;
Adding 1 to 5 parts by weight of allulose and 40 to 50 parts by weight of dermis extract to 100 parts by weight of the aged sweet potato shoots and extracting at 1.2 to 1.6 atmospheres and 80 to 90°C for 3 to 4 hours to obtain a sweet potato shoot extract;
To 100 parts by weight of the sweet potato shoot extract, 1 to 5 parts by weight of Bokbunja sprouts, 1 to 5 parts by weight of fructo-oligosaccharides and 1 to 5 parts by weight of xylose were added, fermented at 20 to 24°C for 12 to 14 hours, and then filtered to produce sweet potato shoots. Preparing a fermentation broth; and
Freeze-drying the fermented sweet potato shoot and then powdering it;
Includes,
The dermal extract is prepared by adding 500 to 600 parts by weight of 95% (v/v) ethanol to 100 parts by weight of dermis, leaving it at 25 to 27°C for 24 hours, and then filtering.
The manufacturing method of the bokbunja spawn is,
Preparing a bokbunja extract by adding 100 ml of sterilized water to 100 g of bokbunja, grinding it with a grinder, squeezing juice, and then filtering;
Preparing a medium by mixing corn flour and galactose in a weight ratio of 1:1; and
Adding 50 parts by weight of the bokbunja extract to 100 parts by weight of the medium and fermenting at 20 to 22°C for 20 to 22 days;
Includes,
The stevia fermentation powder is prepared by adding 500 to 550 parts by weight of purified water to 100 parts by weight of stevia leaves, heating at 95 to 105°C for 30 to 40 minutes, and adding 5 to 10 parts by weight of blueberry fermentation liquid to 100 parts by weight of filtered stevia leaf extract. It is manufactured by fermenting at ~24℃ for 24~26 hours, then filtering the stevia fermentation liquid, freeze-drying it, and powdering it.
The blueberry fermentation liquid is manufactured by adding 1 to 5 parts by weight of yeast to 100 parts by weight of blueberry juice and fermenting for 48 to 50 hours at 20 to 24 ° C.
How to make Yulpi tea.