KR20130002613A - A beverage and it's manufacturing method using herb tea bag and yeast acid vinegar - Google Patents

A beverage and it's manufacturing method using herb tea bag and yeast acid vinegar Download PDF

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KR20130002613A
KR20130002613A KR1020110063664A KR20110063664A KR20130002613A KR 20130002613 A KR20130002613 A KR 20130002613A KR 1020110063664 A KR1020110063664 A KR 1020110063664A KR 20110063664 A KR20110063664 A KR 20110063664A KR 20130002613 A KR20130002613 A KR 20130002613A
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tea bag
storage tank
herbal tea
water
acid vinegar
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KR1020110063664A
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Korean (ko)
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최봉선
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플로바프 주식회사
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/175—Amino acids
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
    • B65D85/804—Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package
    • B65D85/808—Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package for immersion in the liquid to release part or all of their contents, e.g. tea bags
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00—Vinegar; Preparation or purification thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Organic Chemistry (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Mechanical Engineering (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

PURPOSE: A manufacturing method of beverage is provided to manufacture the beverage having a profitable effect to the human body by mixing various kinds of herb tea bags and kojic acid vinegar. CONSTITUTION: At least one of herb tea among peppermint, jasmine, chamomile, lemon grass, guarana, rose flower, rosehip, hibiscus, lavender, rosemary, and fennel is pulverized and put in a tea bag. The herb tea bag is soaked out by being dipped in the purified water for a certain period. The water soaked with the herb tea bag is mixed with sugar and stored in a storage tank. Kojic acid vinegar is added to the storage tank, which contains the water soaked with the herb tea bag, at a volume ratio of 2-2.5 of the water soaked with the herb tea bag. The mixed solution of the water soaked with the herb tea bag and kojic acid vinegar in the storage tank is aged while maintaining the inside temperature at 25-35deg. C. The aged mixed solution is extracted with expression extraction and injected in a bottle. Kojic acid is manufactured as flows: Blueberry is heated at 90-110 deg. C for 2-4 hours and pressure-squeezed. The squeezed blueberry juice is fermented to alcohol by sterilizing with heating at 115-125 deg. C for 10-20 minutes, and by adding and reacting with pectinase enzyme 45-55deg. C for 2-4 hours. Acetic acid bacteria are added to the blueberry which is sterilized after alcohol fermentation. And it is fermented and sterilized. [Reference numerals] (AA) First step; (BB) Pulverizing herb tea(peppermint, jasmine, chamomile) → putting in a tea bag; (CC) Second step; (DD) Soaking the herb tea bag in purified water; (EE) Third step; (FF) Water soaked with the herb tea bag + sugar → storing in a storage tank; (GG) Fourth step; (HH) Putting kojic acid vinegar in the storage tank; (II) Fifth step; (JJ) Aging the mixed solution in the storage tank(25-35°C); (KK) Sixth step; (LL) Putting the mixed solution in a bottle

Description

허브티백과 누룩산식초를 이용한 음료 및 그 제조방법{A Beverage and It's Manufacturing Method using Herb Tea Bag and Yeast Acid vinegar}A beverage and it's manufacturing method using herbal tea bag and yeast acid vinegar}

본 발명은 허브티백과 누룩산식초를 이용한 음료 및 그 제조방법에 관한 것으로서, 특히 허브티백과 누룩산식초를 적절하게 배합한 후 가공과정을 거침으로써 인체에 유익한 효능을 제공할 수 있는 허브티백과 누룩산식초를 이용한 음료 및 그 제조방법에 관한 것이다.
The present invention relates to a beverage using herbal tea bags and nuruk vinegar, and to a method for manufacturing the same, in particular, herbal tea bags that can provide beneficial effects to the human body by appropriately blending herbal tea bags and nuruk vinegar It relates to a beverage using yeast acid vinegar and a method of manufacturing the same.

허브티는 약초를 말려 만든 차를 말하는 것이다. 이러한 허브티는 페퍼민트, 재스민, 카모마일 등과 같은 다양한 종류가 티백에 담겨진 형태로 상용화되어 있고, 각각의 허브가 담겨진 허브티백은 물에 침지시켜 그 물을 우려서 먹는 형태로 음용하는데, 이것은 인체에 여러 가지 유익한 효능을 제공하는 것으로 알려져 있어서 그 선호도가 높다.Herbal tea refers to tea made by drying herbs. These herbal teas are commercialized in various forms such as peppermint, jasmine, and chamomile in tea bags, and the herbal tea bags containing each herb are dipped in water and consumed in water to drink. It is known to provide beneficial efficacy and is therefore highly preferred.

또한, 식초는 식욕, 맛, 소화. 신진대사, 성장의 촉진제이며 자연 치유력을 강화시키고, 강력한 방부효과와 살균효과를 나타내면서 취식을 하는 경우에 피부와 혈액을 맑게 하는 것으로 알려져 있다.In addition, vinegar has an appetite, taste and digestion. It is known to promote metabolism and growth, strengthen natural healing power, and clear skin and blood when eating while showing strong antiseptic and bactericidal effect.

상기와 같이 인체에 유익한 효능을 갖고 있는 다양한 종류의 허브티와 식초를 적절하게 조합하여 가공함으로써 용이하게 음용할 수 있는 음료를 개발할 수 있다면 일반인들이 선호도가 높을 것이라는 것을 예상할 수 있지만 아직까지는 이러한 제품이 개발되어 있지 않다.
As described above, if a variety of herbal teas and vinegars having a beneficial effect on the human body can be appropriately combined and processed to develop a drink that can be easily consumed, the general public may expect high preference. This is not developed.

본 발명은 상기한 종래기술의 문제점을 해결하기 위하여 안출된 것으로서, 다양한 종류의 허브티백과 누룩산식초를 혼합하여 서로 상승작용을 일으키도록 함으로써 인체에 유익한 효능을 제공하고 제공하는 허브티백과 누룩산식초를 이용한 음료 및 그 제조방법을 제공하는데 그 목적이 있다.
The present invention has been made to solve the above problems of the prior art, by mixing a variety of herbal tea bags and yeast acid vinegar to cause synergism with each other to provide and provide beneficial effects to the human body tea and nuruk acid It is an object to provide a beverage using vinegar and a method of manufacturing the same.

상기한 과제를 해결하기 위한 본 발명에 의한 허브티백과 누룩산식초를 이용한 음료는 페퍼민트, 재스민, 카모마일, 레몬그라스, 과라나, 로즈플라워, 블루멜로우, 로즈힙, 히비커스, 라벤다, 로즈마리, 휀넬 중 하나 이상의 허브티티를 티백에 담고, 이 허브티백을 우려낸 물에 당을 혼합하고 여기에 누룩산식초를 혼합하여 숙성시킨 후 압착 여과하여 제조된다.Herbal tea bags according to the present invention for solving the above problems and beverages using Nuruk vinegar is peppermint, jasmine, chamomile, lemongrass, guarana, rose flower, blue melon, rose hips, hibiscus, lavender, rosemary, chanel It is prepared by putting the above herbal tea in a tea bag, mixing sugar with water in which the herbal tea bag is soaked, mixing it with nuruk acid vinegar and ripening it, followed by compression filtration.

상기와 같은 허브티백과 누룩산식초를 이용한 음료 제조방법은 페퍼민트, 재스민, 카모마일, 레몬그라스, 과라나, 로즈플라워, 블루멜로우, 로즈힙, 히비커스, 라벤다, 로즈마리, 휀넬 중 하나 이상의 허브티를 분쇄하여 티백에 넣는 제1단계와; 상기 제1단계에서 만들어진 허브티백을 정화수에 투입하여 일정시간동안 침지시킴으로써 허브티백을 우려내는 제2단계와; 상기 제2단계에서 생산된 허브티백 우려낸 물을 당과 혼합한 후 저장탱크에 저장하는 제3단계와; 허브티백 우려낸 물이 저장된 저장탱크에 누룩산식초를 투입하되, 허브티백 우려낸 물의 2~2.5의 부피비로 누룩산식초를 투입하는 제4단계와; 저장탱크 내부의 온도를 25~35℃로 유지하여 저장탱크 내부에 혼합된 허브티백 우려낸 물과 누룩산식초를 숙성시키는 제5단계와; 상기 제5단계에서 숙성된 허브티백 우려낸 물과 누룩산식초의 혼합액을 압착 추출하여 병에 투입하는 제6단계;로 구성된다.
Beverage preparation method using the herbal tea bag and Nuruk vinegar as described above is pulverized at least one herbal tea of peppermint, jasmine, chamomile, lemongrass, guarana, rose flower, blue mellow, rosehip, hibiscus, lavender, rosemary, chanel Putting in a tea bag; A second step of immersing the herbal tea bags by immersing the herbal tea bags made in the first step into purified water for a predetermined time; A third step of mixing the herbal tea bag produced in the second step with water and storing it in a storage tank; A fourth step of injecting the nuruk vinegar into the storage tank in which the herbal tea bag soaked water is stored, and adding the nuruk vinegar in a volume ratio of 2 to 2.5 of the herbal tea bag soaked water; A fifth step of maintaining the temperature inside the storage tank at 25-35 ° C. to ripen the herbal tea bag mixed with the water and yeast acid vinegar mixed in the storage tank; And a sixth step of compressing and extracting the mixed solution of the water and yeast acid vinegar from the fermented herb tea bags aged in the fifth step and putting them into the bottle.

상기와 같이 구성되는 본 발명의 허브티백과 누룩산식초를 이용한 음료 및 그 제조방법은 허브티백과 누룩산식초를 혼합하여 제조한 음료를 제공함으로써 체내에 있는 산을 알맞게 중화시키고, 혈액과 체액의 pH안정을 유지하며, 필수아미노산과 유기산을 공급하여 소화촉진, 장운동촉진, 변비. 기억력 향상, 두통, 빈혈, 구취제거, 이뇨작용, 천식, 편두통, 피로회복과 눈 건강에 효과적이며, 특히 여성의 다이어트와 피부미용에 탁월한 효능이 있다.
Drinks using the herbal tea bag and Nuruk vinegar of the present invention configured as described above and a method for producing the same by neutralizing the acid in the body by providing a beverage prepared by mixing the herbal tea bag and Nuruk vinegar, blood and body fluids Maintains pH stability and promotes digestion, intestinal motility and constipation by supplying essential amino acids and organic acids. It is effective for improving memory, headache, anemia, bad breath, diuresis, asthma, migraine, fatigue and eye health, especially for women's diet and skin care.

도 1은 본 발명에 의한 허브티백과 누룩산식초를 이용한 음료 제조방법을 간단히 보인 블록도.Figure 1 is a simplified block diagram showing a beverage manufacturing method using the herbal tea bag and Nuruk vinegar according to the present invention.

이하, 본 발명에 의한 허브티백과 누룩산식초를 이용한 음료 및 그 제조방법의 실시 예를 첨부된 도면을 참조하여 상세히 설명한다.Hereinafter, with reference to the accompanying drawings an embodiment of a beverage using herbal tea bags and nuruk vinegar according to the present invention and a manufacturing method thereof will be described in detail.

도 1은 본 발명에 의한 허브티백과 누룩산식초를 이용한 음료 제조방법을 간단히 보인 블록도이다.
Figure 1 is a simplified block diagram showing a beverage manufacturing method using the herbal tea bag and Nuruk vinegar according to the present invention.

본 발명에 의한 허브티백과 누룩산식초를 이용한 음료는 허브티백에 당을 혼합한 후 누룩산식초를 혼합하여 제조한다. 여기서 상기 허브티백은 페퍼민트, 재스민, 카모마일, 레몬그라스, 과라나, 로즈플라워, 블루멜로우, 로즈힙, 히비커스, 라벤다, 로즈마리, 휀넬 중에서 하나 이상을 선택하여 사용된다. 허브티백이 선택되면 이러한 허브티백을 우려낸 물에 당을 혼합하고, 당과 혼합된 허브티백 우려낸 물에 누룩산식초를 혼합하여 숙성시킨 후 압착 여과함으로써 본 발명에 의한 허브티백과 누룩산식초를 이용한 음료가 제조된다.
Herbal tea bags and beverages using the Nuruk acid vinegar according to the present invention is prepared by mixing the Nuruk acid vinegar after mixing the sugar with herb tea bags. Here, the herbal tea bag is used by selecting one or more of peppermint, jasmine, chamomile, lemongrass, guarana, rose flower, bluemelon, rosehip, hibiscus, lavender, rosemary, and chanel. When the herbal tea bag is selected, the sugar is mixed with the water in which the herbal tea bag is soaked, and the nuruk acid vinegar is mixed with the sugar tea soaked in the sugar and aged, and then compressed and filtered to use the herbal tea bag and the yeast acid vinegar according to the present invention. The beverage is prepared.

상기와 같이 구성되는 본 발명에 의한 허브티백과 누룩산식초를 이용한 음료의 제조방법은 몇 가지 단계로 구성된다.The method for producing a beverage using the herbal tea bag and Nuruk vinegar according to the present invention configured as described above is composed of several steps.

먼저, 제1단계(S10)는 페퍼민트, 재스민, 카모마일, 레몬그라스, 과라나, 로즈플라워, 블루멜로우, 로즈힙, 히비커스, 라벤다, 로즈마리, 휀넬과 같은 다수의 허브티에서 하나 이상을 선택하여 분쇄한 후, 분쇄로 생성된 허브티분말을 일정 사이즈의 티백에 넣는 과정이다.
First, the first step (S10) is a pulverized by selecting one or more from a plurality of herbal teas such as peppermint, jasmine, chamomile, lemongrass, guarana, rose flower, blue mellow, rose hip, hibiscus, lavender, rosemary, chanel Thereafter, the herbal tea powder produced by grinding is put into a tea bag of a predetermined size.

제2단계(S20)는 상기 제1단계(S10)에서 만들어진 허브티백을 정화수(淨化水)에 투입하여 일정시간동안 침지시킴으로써 허브티백 내부에 수용되어 있는 허브티를 우려내는 과정이다. The second step (S20) is a process of injecting the herbal tea bag contained in the herbal tea bag by immersing the herbal tea bag made in the first step (S10) to purified water (淨化 water) for a predetermined time.

허브티백 내부에는 상기한 바와 같이 하나 이상의 허브티가 분말 형태로 수용되어 있는데, 이러한 허브티를 우려내기 위하여 허브티백을 정화수에 3분 동안 침지시킨 후 허브티 성분이 추출된 물을 뽑아내고, 그런 다음 다시 동일한 허브티백을 5분 동안 침지시켜 허브티 성분이 추출된 물을 다시 뽑아내며, 이 후 다시 동일한 허브티를 12분 동안 침지시켜 허브티 성분이 추출된 물을 마지막으로 뽑아낸다. 이때, 허브티가 수용된 허브티백과 정화수의 중량비는 1:1.5의 비율로 한다. 즉, 허브티가 수용된 허브티백의 중량이 1kg인 경우에 이 1kg의 허브티백을 1.5kg의 물에 3분 동안 침지시킨 후 물을 추출하여 1차로 허브티 성분을 우려내고, 이후 다시 앞의 1kg의 허브티백을 1.5kg의 물에 5분 동안 침지시킨 후 물을 추출하여 2차로 허브티 성분을 우려내며, 마지막으로 동일한 앞의 1kg 허브티백을 1.5kg의 물에 12분 동안 침지시킨 후 물을 추출하여 3차로 허브티 성분을 우려내는 것이다.
As described above, one or more herbal teas are contained in the herb tea bag, and in order to brew such herbal teas, the herbal tea bag is immersed in purified water for 3 minutes, and the herbal tea ingredients are extracted, and Then, the same herbal tea bag is immersed again for 5 minutes to extract the water extracted from the herbal tea ingredients, and then the same herbal tea is immersed again for 12 minutes, and the water extracted from the herbal tea components is finally extracted. At this time, the weight ratio of the herbal tea bag and purified water containing the herbal tea is 1: 1.5 ratio. That is, when the weight of the herbal tea bag containing the herbal tea is 1kg, the 1kg herbal tea bag is immersed in 1.5kg of water for 3 minutes, and then the water is extracted to boil the herbal tea ingredients first, and then again the previous 1kg Immersed herbal tea bags in 1.5kg of water for 5 minutes and then extracted water to brew herbal tea ingredients. Finally, the same 1kg herbal tea bags were immersed in 1.5kg of water for 12 minutes Extract the tea tea ingredients in the third step.

제3단계(S30)는 상기 제2단계(S20)에서 생산된 허브티백 우려낸 물을 당과 혼합한 후 저장탱크에 저장하는 과정이다. 즉, 제2단계(S20)에서 복수회에 걸쳐 허브티 성분이 추출된 물을 뽑아내었는데, 이렇게 허브티 성분이 용해된 물에 당 성분이 함유된 물질을 혼합한 다음 이것을 저장탱크에 옮겨 저장하는 과정이 제3단계(S30)이다. 이때, 당이 용해되어 있는 허브티백 우려낸 물은 저장탱크 내부 용적의 1/3정도의 양만 투입한다.
The third step (S30) is a process of mixing the water produced by the herbal tea bag produced in the second step (S20) with sugar and storing it in a storage tank. That is, in the second step (S20), the water extracted with the herbal tea component was extracted a plurality of times. After mixing the substance containing the sugar component with the water in which the herbal tea component was dissolved, it was transferred to the storage tank and stored. The process is a third step (S30). At this time, only about 1/3 of the volume inside the storage tank should be poured into the herbal tea bag with sugar dissolved.

제4단계(S40)는 당이 용해된 허브티백 우려낸 물이 저장된 저장탱크에 누룩산식초를 투입하여 혼합하는 과정이다. 이때, 누룩산식초는 허브티백 우려낸 물의 2~2.5의 부피비로 투입한다. 따라서, 저장탱크는 그 내부용적의 90~95%정도가 채워지게 된다. 이렇게 허브티백 우려낸 물과 누룩산식초를 저장탱크 내부에 꽉 채우지 않는 이유는 후술할 제5단계(S50), 즉 숙성과정에서 발생되는 가스와 같은 부산물을 위하여 저장탱크 내부에 여유공간을 두기 위함이다.The fourth step (S40) is the process of mixing by adding the yeast acid vinegar to the storage tank in which the sugar tea-dissolved herbal tea bag is stored. At this time, the nuruk acid vinegar is added in a volume ratio of 2 ~ 2.5 of the herbal tea bag water. Therefore, the storage tank is filled with about 90-95% of its internal volume. The reason why the water and yeast acid vinegar from the herb tea bag is not filled in the storage tank is the fifth step (S50) to be described later, that is, to leave a space in the storage tank for by-products such as gas generated during the aging process. .

한편, 상기 제4단계(S40)에서 저장탱크 내부에 투입되는 누룩산식초는 다음과 같은 과정을 통하여 생산되는 것을 사용한다. 즉, 블루베리를 2~4시간동안 90~110℃에서 가열한 후 압착하여 착즙한다. 이 착즙된 블루베리에 10~20분간 115~125℃의 열을 가하여 살균한 후 펙티나아제(Pectinase) 효소를 첨가한다. 그런 다음 2~4시간동안 45~55℃에서 반응시켜 알코올 발효시키고, 알코올 발효된 블루베리에 열을 가하여 멸균한 다음, 여기에 초산균을 첨가하여 발효시킨다. 이 후 다시 이것에 열을 가하여 멸균함으로써 생산된 누룩산식초를 본 발명의 제4단계(S40)에서 사용한다.
On the other hand, the yeast acid vinegar introduced into the storage tank in the fourth step (S40) is used that is produced through the following process. That is, the blueberries are heated at 90-110 ° C. for 2-4 hours, and then compressed and juiced. Sterilize the juice by applying heat at 115-125 ° C. for 10-20 minutes, and then add pectinase enzyme. Then, alcohol fermentation is carried out by reaction at 45-55 ° C. for 2-4 hours, sterilized by adding heat to alcohol-fermented blueberries, and then fermented by adding acetic acid bacteria. After that, the yeast acid vinegar produced by applying heat to it again and sterilizing is used in the fourth step (S40) of the present invention.

제5단계(S50)는 밀폐된 저장탱크 내부의 온도를 25~35℃로 유지하여 저장탱크 내부에 혼합된 허브티백 우려낸 물과 누룩산식초를 숙성시키는 과정이다. 허브티 종류에 따라 약간의 차이는 발생될 수 있으나 저장탱크 내부의 온도를 25~35℃로 유지하면 허브티백 우려낸 물과 누룩산식초가 혼합되면서 발효되어 취식하기에 알맞은 상태로 변환된다.The fifth step (S50) is a process of ripening the water and yeast acid vinegar in the herb tea bag mixed in the storage tank by maintaining the temperature inside the sealed storage tank at 25 ~ 35 ℃. Depending on the type of herbal teas, some differences may occur, but if the temperature inside the storage tank is maintained at 25 ~ 35 ℃, the water and the yeast acid vinegar mixed with the herbal tea bag are fermented and converted into a state suitable for eating.

이때, 제5단계(S50)에서는 허브티백 우려낸 물과 누룩산식초를 균일하게 혼합시켜 발효를 활성화시키기 위해서 저장탱크 내부를 교반한다. 즉 양수기와 같은 장치로 저장탱크 내부를 펌핑하거나 분사하여 허브티백 우려낸 물과 누룩산식초가 서로 균일하게 혼합되도록 하는 것이다. 그리고, 발효과정 중에는 가스가 발생되므로, 이 가스를 일정기간마다 한 번씩 저장탱크 외부로 배출하고, 무균공기를 저장탱크 내부로 주입하여 호기성 초산균의 발효작용이 촉진되도록 한다.At this time, in the fifth step (S50) to stir the inside of the storage tank in order to activate the fermentation by uniformly mixing the water and yeast acid vinegar with herbal tea bag. That is, by pumping or spraying the inside of the storage tank with a device such as a water pump, the water and the yeast acid vinegar from the herbal tea bag are uniformly mixed with each other. In addition, since the gas is generated during the fermentation process, the gas is discharged to the outside of the storage tank once every predetermined period, and sterile air is injected into the storage tank to promote fermentation of aerobic acetic acid bacteria.

그리고, 숙성기간은 3~5월이나 9~10월인 경우에는 5개월, 6~9월에는 4개월, 10~2월인 경우에는 6개월 정도로 하는 것이 바람직하다.
In addition, the maturation period is preferably 5 months in March to May or September to October, 4 months in June to September, and 6 months in October to February.

제6단계(S60)는 상기 제5단계(S50)에서 숙성된 허브티백 우려낸 물과 누룩산식초의 혼합액을 압착 추출한 다음 여과하여 병에 투입하는 과정이다. 제5단계(S50)의 숙성과정이 지나고 나면 저장탱크 내부에는 침전물이 발생하게 되는데, 이러한 침전물을 제거하기 위하여 여과하는 과정을 거친다. 이러한 여과과정을 거친 용액을 추출하여 병에 투입하는 과정이 제6단계(S60)이다. 물론 제6단계(S60)를 거친 용액을 그대로 취식하는 것도 가능하지만, 필요에 따라 정화된 물을 병에 일정부분 투입하는 것도 가능하다.
The sixth step (S60) is a process of compressing and extracting a mixture of water and yeast acid vinegar extracted from the herbal tea bag aged in the fifth step (S50), and then filtered and put into the bottle. After the aging process of the fifth step (S50) is a sediment is generated in the storage tank, it is filtered to remove such a precipitate. Extracting the solution passed through the filtration process and putting it into the bottle is the sixth step (S60). Of course, it is also possible to eat the solution passed through the sixth step (S60) as it is, it is also possible to add a portion of purified water to the bottle as needed.

S10: 제1단계 S20: 제2단계
S30: 제3단계 S40: 제4단계
S50: 제5단계 S60: 제6단계S10: First step S20: Second step
S30: third step S40: fourth step
S50: fifth step S60: sixth step

Claims (3)

페퍼민트, 재스민, 카모마일, 레몬그라스, 과라나, 로즈플라워, 블루멜로우, 로즈힙, 히비커스, 라벤다, 로즈마리, 휀넬 중 하나 이상의 허브티를 티백에 담고, 이 허브티백을 우려낸 물에 당을 혼합하고 여기에 누룩산식초를 혼합하여 숙성시킨 후 압착 여과하여 제조된 것을 특징으로 하는 허브티백과 누룩산식초를 이용한 음료.
Add one or more herbal teas from peppermint, jasmine, chamomile, lemongrass, guarana, rose flower, bluemallow, rosehip, hibiscus, lavender, rosemary and chanel in a teabag, mix the sugar with the water Herbal tea bags and beverages using the yeast acid vinegar, characterized in that the mixture by maturing yeast vinegar and then compressed and filtered.
페퍼민트, 재스민, 카모마일, 레몬그라스, 과라나, 로즈플라워, 블루멜로우, 로즈힙, 히비커스, 라벤다, 로즈마리, 휀넬 중 하나 이상의 허브티를 분쇄하여 티백에 넣는 제1단계(S10)와;
상기 제1단계(S10)에서 만들어진 허브티백을 정화수에 투입하여 일정시간동안 침지시킴으로써 허브티백을 우려내는 제2단계(S20)와;
상기 제2단계(S20)에서 생산된 허브티백 우려낸 물을 당과 혼합한 후 저장탱크에 저장하는 제3단계(S30)와;
허브티백 우려낸 물이 저장된 저장탱크에 누룩산식초를 투입하되, 허브티백 우려낸 물의 2~2.5의 부피비로 누룩산식초를 투입하는 제4단계(S40)와;
저장탱크 내부의 온도를 25~35℃로 유지하여 저장탱크 내부에 혼합된 허브티백 우려낸 물과 누룩산식초를 숙성시키는 제5단계(S50)와;
상기 제5단계(S50)에서 숙성된 허브티백 우려낸 물과 누룩산식초의 혼합액을 압착 추출하여 병에 투입하는 제6단계(S60);로 구성된 것을 특징으로 하는 허브티백과 누룩산식초를 이용한 음료 제조방법.
A first step (S10) of pulverizing one or more herbal teas of peppermint, jasmine, chamomile, lemongrass, guarana, rose flower, blue mellow, rosehip, hibiscus, lavender, rosemary, and fennel in a tea bag;
A second step (S20) of injecting the herbal tea bags made in the first step (S10) into purified water and immersing the herbal tea bags by immersing for a predetermined time;
A third step (S30) of mixing the water produced by the herbal tea bag produced in the second step (S20) with sugar and storing it in a storage tank;
A fourth step (S40) of injecting the nuruk vinegar into a storage tank in which the herbal tea bag soaked water is stored, in a volume ratio of 2 to 2.5 of the herbal tea bag soaked water;
A fifth step (S50) of maintaining the temperature inside the storage tank at 25-35 ° C. to mature water and yeast acid vinegar in the herbal tea bag mixed in the storage tank;
The sixth step (S60) for compressing and extracting the mixture of the water and yeast acid vinegar brewed in the herbal tea bag aged in the fifth step (S50) and put into a bottle; drink using the herbal tea bag and yeast acid vinegar Manufacturing method.
청구항 2에 있어서,
상기 제4단계(S40)에서 저장탱크에 투입되는 누룩산식초는 블루베리를 2~4시간동안 90~110℃에서 가열한 후 압착하여 착즙하고, 착즙된 블루베리에 10~20분간 115~125℃의 열을 가하여 살균한 후 펙티나아제(Pectinase) 효소를 첨가하여 2~4시간동안 45~55℃에서 반응시켜 알코올 발효시키며, 알코올 발효된 블루베리를 멸균하고 여기에 초산균을 첨가하여 발효시킨 후 다시 멸균하여 제조된 것을 특징으로 하는 허브티백과 누룩산식초를 이용한 음료 제조방법.The method according to claim 2,
Nuruk acid vinegar introduced into the storage tank in the fourth step (S40) is heated by pressing the blueberry at 90 ~ 110 ℃ for 2-4 hours and then squeezed, juice, 10 ~ 20 minutes 115 to 125 on the blueberry juice After sterilization by applying heat of ℃, Pectinase enzyme is added and reacted at 45 ~ 55 ℃ for 2 ~ 4 hours for alcohol fermentation. Sterilize alcohol fermented blueberry and fermented by adding acetic acid bacteria to it After the sterilization again characterized in that the herbal tea bag and beverage production method using the yeast acid vinegar.
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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103494298A (en) * 2013-10-22 2014-01-08 安徽徽王食品有限公司 Grape pip protein beverage and method for preparing same
CN104544442A (en) * 2015-01-19 2015-04-29 中国食品发酵工业研究院 Blueberry fermented product and preparation method thereof
CN106234868A (en) * 2016-08-01 2016-12-21 云南金果园食品有限公司 A kind of high concentration pure blueberry juice processing method
CN108882730A (en) * 2017-01-19 2018-11-23 陈云 A kind of drink adjusting human body stomach function

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103494298A (en) * 2013-10-22 2014-01-08 安徽徽王食品有限公司 Grape pip protein beverage and method for preparing same
CN104544442A (en) * 2015-01-19 2015-04-29 中国食品发酵工业研究院 Blueberry fermented product and preparation method thereof
CN106234868A (en) * 2016-08-01 2016-12-21 云南金果园食品有限公司 A kind of high concentration pure blueberry juice processing method
CN108882730A (en) * 2017-01-19 2018-11-23 陈云 A kind of drink adjusting human body stomach function

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