KR20140079169A - Manufacturing Method of Kombucha beverages using Peppermint - Google Patents
Manufacturing Method of Kombucha beverages using Peppermint Download PDFInfo
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- KR20140079169A KR20140079169A KR1020120148825A KR20120148825A KR20140079169A KR 20140079169 A KR20140079169 A KR 20140079169A KR 1020120148825 A KR1020120148825 A KR 1020120148825A KR 20120148825 A KR20120148825 A KR 20120148825A KR 20140079169 A KR20140079169 A KR 20140079169A
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Images
Classifications
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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
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/52—Adding ingredients
-
- 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
- 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
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to a method for preparing a fermented beverage by adding peppermint to a fermented beverage using peppermint.
A method for producing a combus tea drink using the peppermil of the present invention comprises: preparing a material; Disinfected bottle preparation step; A tea manufacturing step; An impurity removing step; Sugar water production step; Mixing the tea and sugar water; Mixing liquid cooling step; Stepping into a combat phase; A fermentation step; Filtering and aging; .
When the peppermint is used, the peppermint allows the peppermint to refresh the mouth when the peppermint is used. The peppermint contains menthol and caffeine, And to improve the headache.
In addition, comb-aorta is effective in preventing hair loss, lowering cholesterol and blood pressure, improving rheumatoid arthritis, preventing hangover, constipation, diuretic, migraine, dyspepsia, and reducing menstrual cramps. By taking the products made by Peppermint and comb Ucha can enjoy the effect of one at a time.
Description
More particularly, the present invention relates to a method for producing a combus tea drink using a peppermint for a method for preparing a fermented beverage by putting a combus tea into a peppermint tea.
Kombucha fermented beverage is a kind of tea fermented beverage produced by fermentation of alcohol by fermentation with yeast and fermentation with acetic acid by inoculation of tea fungus as a fermentation agent in a mixture of tea and sugar. Kombucha fermented beverage has been widely used in China, Tibet, Russia, Japan, Poland, Bulgaria, Germany, Indonesia, etc. Recently, And health drinks for prevention of adult diseases, and are manufactured and consumed at home.
A variety of studies have been conducted with respect to the combus carota known as a health food as described above. First, Patent Application No. 10-2002-0055441 entitled " Method for manufacturing a comb-tea drink using green tea "discloses a method for producing a tea by using a tea extract prepared by inoculating an oriental tea fungus, (Kombucha) beverage, the green tea and black tea extract mixture is prepared by adding the green tea to the black tea by controlling the addition ratio of green tea. Then, honey is added in place of sugar as a sugar to replace some or all of the sugar, To provide a high-quality functional drink having excellent taste and flavor in a short period of time by fermenting the mixture.
However, Kombucha can produce various types of beverages using various materials, but because of its unique taste, it is necessary to process it into a favorite food that meets individual taste with various materials.
DISCLOSURE Technical Problem The present invention has been conceived to solve the problems based on the contents of the prior art as described above, and it is an object of the present invention to provide a method of manufacturing a comb secondary tea beverage based on peppermint tea, And to provide a method of manufacturing a combus tea drink using the peppermint.
According to an aspect of the present invention, there is provided a method for preparing a composition comprising: a first step of preparing a material including combs, water, sugar, and peppermint; A second step of preparing a disinfected bottle to be mixed with the material prepared in the first step; A third step of putting some of the water prepared in the first step into the disinfected bottle prepared in the second step and adding the peppermint prepared in the first step and extracting the mixed solution with concern; A fourth step of filtering off impurities such as peppermint residue in the mixed liquid of the third step; A fifth step of dissolving the sugar prepared in the first step in the water used in the second step of the water prepared in the first step to prepare sugar water; A sixth step of mixing the mixed solution filtered with the impurities of the fourth step and the sugar water of the fifth step; A seventh step of cooling the resultant of the mixing in the sixth step until the temperature becomes the same as room temperature; An eighth step of inserting the comb secondary prepared in the first step into the result of the seventh step; A ninth step of fermenting the product of step 8; Filtering the fermented solution in the ninth step to remove impurities and aging the fermented solution; .
According to another aspect of the present invention, there is provided a process for preparing a material for preparing 1 to 20 parts by weight of water, 0.05 to 0.06 parts by weight of combs, 0.1 to 0.2 parts by weight of sugar, and 0.03 to 0.09 parts by weight of peppermint, Stage 1; A second step of preparing a disinfected bottle to be mixed with the material prepared in the first step; To the sterilized bottle prepared in the second step, 07. to 0.9 part by weight of the water prepared in the first step was heated to 85 to 105 ° C, 0.03 to 0.09 part by weight of the peppermate prepared in the first step was added, 70 minutes we are in the third stage; A fourth step of filtering off impurities such as peppermint residue in the mixed liquid of the third step; 0.1 to 0.3 parts by weight of water remaining in the second step of 1 part by weight of water prepared in the first step is heated to 90 to 110 ° C and then mixed with 0.1 to 0.2 parts by weight of the sugar prepared in the first step, 5 < / RTI > A sixth step of mixing the mixed solution filtered with the impurities of the fourth step and the sugar water of the fifth step; A seventh step of cooling the resultant of the mixing in the sixth step until the temperature becomes the same as room temperature; An eighth step of inserting a comb tooth having a radius of 5 to 7 cm and a height of 2 to 3 cm prepared in the first step into the result of the seventh step; A ninth step of covering the resultant of step 8 with a cloth at a temperature of 25 to 30 DEG C and a humidity of 50 to 70% for 10 to 14 days; A step 10 in which the solution aged in the ninth step is filtered to remove impurities and then refrigerated for 1 to 2 days in a refrigerator; .
According to another aspect of the present invention, there is provided a process for preparing a material for preparing 0.05 to 0.06 parts by weight of combs, 0.12 parts by weight of sugar, and 0.06 parts by weight of peppermint, based on 1 part by weight of water. A second step of preparing a disinfected bottle to be mixed with the material prepared in the first step; 0.06 part by weight of water prepared in the first step was heated to 95 캜 and 0.06 part by weight of the peppermint prepared in the first step was added to the sterilized bottle prepared in the second step. A fourth step of filtering off impurities such as peppermint residue in the mixed liquid of the third step; A fifth step of mixing 0.22 parts by weight of water remaining in the second step of 1 part by weight of water prepared in the first step with 0.12 parts by weight of sugar prepared in the first step after heating the mixture to 100 ° C; A sixth step of mixing the mixed solution filtered with the impurities of the fourth step and the sugar water of the fifth step; A seventh step of cooling the resultant of the mixing in the sixth step until the temperature becomes the same as room temperature; An eighth step of inserting a comb tooth having a radius of 5 to 7 cm and a height of 2 to 3 cm prepared in the first step into the result of the seventh step; A ninth step of fermenting the resultant of the eighth step at a temperature of 25 to 30 ° C and a humidity of 50 to 70% for 10 to 14 days; A step 10 for filtering out the aged solution in the ninth step to remove impurities, followed by refrigeration for 1 to 2 days in a refrigerator at 1 to 3 ° C; .
When the peppermint is used, the peppermint allows the peppermint to refresh the mouth when the peppermint is used. The peppermint contains menthol and caffeine, And to improve the headache.
In addition, comb-aorta is effective in preventing hair loss, lowering cholesterol and blood pressure, improving rheumatoid arthritis, preventing hangover, constipation, diuretic, migraine, dyspepsia, and reducing menstrual cramps. By taking the products made by Peppermint and comb Ucha can enjoy the effect of one at a time.
FIG. 1 is a flow chart of a method for producing a comb secondary tea beverage using a peppermint according to a preferred embodiment of the present invention.
The present invention will now be described in detail with reference to the accompanying drawings.
However, the scope of the present invention is not limited by the embodiments shown in the description of the present invention, and it should be understood by those skilled in the art that the technical idea of the present invention and the claims It should be understood that various modifications and changes may be made without departing from the scope of the present invention.
Further, in describing the embodiments, description of technical contents which are well known in the technical field of the present invention and are not directly related to the present invention will be omitted. This is for the sake of clarity of the present invention without omitting the unnecessary explanation.
1 is a flowchart according to a preferred embodiment of the present invention.
Kombucha is a kind of mushroom which is called as a mushroom which is made up of three kinds of tropical bacterium called bear bamboo, black mushroom yeast, red mushroom, longevity mushroom and so on. It is not a kind of mushroom but an organic acid producing bacterium (lactic acid bacterium). It is a kind of lactic acid bacteria which needs to approach from the concept of fermented food. Major et al. (1995) report that Combauca is a symbiotic of Acetobacter xylinum and a variety of yeasts, including Brettanomyces, Zygosaccharomyces and Saccharomyces Saccharomyces yeasts were present in 56, 29 and 26%, respectively. We use fermented milk in the United States and Korea in the United States and Korea, fermented milk in Southeast Asia, fermented milk using palm trees in Southeast Asia, and fermented tea fermented by adding sugar to black tea in Russia and China.
In addition, if you add the seed bacterium of 'black tea mushroom' to the liquid of black tea which melted sugar, the liquid of black tea is fermented. When the fermentation proceeds, the sweetness of sugar turns into sour taste and carbonic acid gas is generated. . These microorganisms are formed by three kinds of microorganisms: aerobic bacteria, lactic acid bacteria, and yeast. The protagonist is a prebiotic strain that produces konjac cellulose (a type of food fiber), and the lactic acid bacteria and yeast are symbiotic in a single role.
In addition, combs are effective in preventing hair loss, rheumatoid arthritis, constipation, and indigestion. It is said that the effect of the combat tea, which is known in the private sector, is to revitalize the brain physically and mentally to a person who does not have a refreshing mind, to let the fat person naturally dry (diet), and the overdrinker becomes close to the right weight. In addition, whiteheads are blackened, preventing hair loss, knee pains, back pain, neuralgia, gout, and improves rheumatoid arthritis. It also lowers cholesterol levels and blood pressure, prevents hangover, heals kidney stones and allergies, is effective in constipation, cleanses the body, and helps with thrombosis. It is also effective in the treatment of migraine and dyspepsia. It is also effective in the treatment of diseases caused by ingesting bacteria and yeast which are useful for human body, Like antibiotics, so it helps maintain the pH of the body tissue, that is, its acidity, and thus reduces the risk of cancer. Women also have the effect of reducing the menstrual cramps. There is an antimicrobial action and this work, and it cures the cough, the sputum, and improves the asthma and the wall, and it is effective also for asthma, bronchitis and constipation.
Peppermint is a herb that uses leaves that are cold and warm when it is hot, and it contains menthol without caffeine. And the refreshing fragrance of peppermint is good for relaxing on a lazy afternoon, promoting digestion and improving headache. It also cleanses the mind, strengthens the concentration, and helps to relieve mental fatigue and headache depression. In addition, myalgia, arthralgia, insect bites and calms the digestive tract, digestive problems such as digestive problems, cold, sinusitis, such as respiratory diseases, is also effective in motion sickness.
The method for preparing combs using the peppermint according to the present invention comprises the steps of: preparing 1 part by weight of water, 0.05 to 0.06 part by weight of combs, 0.12 part by weight of sugar, and 0.06 part by weight of peppermint; A second step of preparing a disinfected bottle to be mixed with the material prepared in the first step; 0.8 parts by weight of the water prepared in the first step was heated to 85 to 105 ° C and 0.06 part by weight of the peppermint prepared in the first step was added to the sterilized bottle prepared in the second step, Step 3; A fourth step of filtering off impurities such as peppermint residue in the mixed liquid of the third step; 0.2 part by weight of water remaining in the second step of 1 part by weight of water prepared in the first step is heated to 90-110 DEG C and then mixed with 0.12 part by weight of the sugar prepared in the first step, step; A sixth step of mixing the mixed solution filtered with the impurities of the fourth step and the sugar water of the fifth step; A sixth step of cooling the resultant of the sixth step until the temperature is the same as room temperature at room temperature (20 to 25 ° C); Adding the 0.05 to 0.06 parts by weight of the comb fragments prepared in the first step to the result of the seventh step; A ninth step of covering the resultant of step 8 with a cloth at a temperature of 25 to 30 DEG C and a humidity of 50 to 70% for 10 to 14 days; A step 10 for filtering out the aged solution in the ninth step to remove impurities, followed by refrigeration for 1 to 2 days in a refrigerator at 1 to 3 ° C; .
The first step is a material preparation step of preparing 1 part by weight of water, 0.05 to 0.06 parts by weight of combs, 0.12 parts by weight of sugar, and 0.06 parts by weight of peppermint.
The second step is a step of preparing a sterilized bottle to be mixed with the material prepared in the first step.
In the third step, 0.8 parts by weight of the water prepared in the first step is added to the sterilized bottle prepared in the second step by heating at 85-105 ° C, and 0.06 part by weight of the peppermint prepared in the first step is added thereto. We are in 70 minutes.
The fourth step is to remove impurities such as peppermint residue from the mixed solution of the third step.
In the fifth step, 0.2 part by weight of water remaining in the second step of 1 part by weight of water prepared in the first step is heated to 90-110 DEG C and then mixed with 0.12 part by weight of the sugar prepared in the first step, It is the step of making water, because the peppermint does not come out in the mixture liquid such as the sugar water directly, and the peppermint does not come out in the mixture liquid.
The sixth step is a step of mixing the mixed solution obtained by filtering the impurities of the fourth step and the sugar water of the fifth step.
The seventh step is a step of cooling the resultant of the mixing in the sixth step until the temperature is the same as room temperature at room temperature (20 to 25 ° C).
Step 8 is a step of adding 0.05 to 0.06 parts by weight of combs prepared in the first step to the result of the seventh step.
In the ninth step, the product obtained in the eighth step is covered with a cloth at a temperature of 25 to 30 DEG C and a humidity of 50 to 70% and fermented for 10 to 14 days to obtain an optimum taste state. At this time, Should remain fresh. Since carbon dioxide is generated during the fermentation process, the vinyl material that does not pass through the air is not suitable and should be covered with cloth.
In the step 10, the solution aged in the ninth step is filtered to remove impurities and then chilled in a refrigerator at 1 to 3 ° C for 1 to 2 days. The reason for chilled fermentation is that when fermented in a refrigerated state, This is because it can produce a deep taste. In addition, it is preferable to dilute with water according to the preference of the individual when 3 to 4 weeks have elapsed in sealing and circulating.
An embodiment of the present invention is as follows.
Prepare a bottle with a radius of 5 to 7 cm and a height of 2 to 3 cm, water, 1 L of water, 120 g of sugar, 6 g of peppermint and disinfected bottle. 800 ml of water at 95 ° C and 6 g of peppermint are placed in the sterilized bottles prepared above and left for 60 minutes. After 60 minutes, remove the impurities and make them clear. In 200 ml of water at 100 ° C, 120 g of sugar is dissolved to make sugar water. Peppermint with clear impurities removed We mixed the above sugar with water to make a total of 1 L, cooled to room temperature for about 5 hours, and put in a cooled mixture. The mixture was sealed with a cloth, and the temperature was 25 to 30 ° C and the humidity was 50 to 70 % For 10 to 14 days. After 10 to 14 days, the finished combus tea drink can be filtered to remove impurities and then matured in a refrigerator for 1 to 2 days and then drunk or sealed.
When the peppermint is used, the peppermint allows the peppermint to refresh the mouth when the peppermint is used. The peppermint contains menthol and caffeine, And to improve the headache.
In addition, comb-aorta is effective in preventing hair loss, lowering cholesterol and blood pressure, improving rheumatoid arthritis, preventing hangover, constipation, diuretic, migraine, dyspepsia, and reducing menstrual cramps. By taking the products made by Peppermint and comb Ucha can enjoy the effect of one at a time.
The detailed description of the invention is merely exemplary of the invention, which is used for the purpose of describing the invention only and is not used to limit the scope of the invention as defined in the claims or the claims. Therefore, those skilled in the art will appreciate that various modifications and equivalent embodiments are possible without departing from the scope of the present invention. Accordingly, the true scope of the present invention should be determined by the technical idea of the appended claims.
Claims (3)
A second step of preparing a disinfected bottle to be mixed with the material prepared in the first step;
A third step of putting some of the water prepared in the first step into the disinfected bottle prepared in the second step and adding the peppermint prepared in the first step and extracting the mixed solution with concern;
A fourth step of filtering off impurities such as peppermint residue in the mixed liquid of the third step;
A fifth step of dissolving the sugar prepared in the first step in the water used in the second step of the water prepared in the first step to prepare sugar water;
A sixth step of mixing the mixed solution filtered with the impurities of the fourth step and the sugar water of the fifth step;
A seventh step of cooling the resultant of the mixing in the sixth step until the temperature becomes the same as room temperature;
An eighth step of inserting the comb secondary prepared in the first step into the result of the seventh step;
A ninth step of fermenting the product of step 8;
Filtering the fermented solution in the ninth step to remove impurities and aging the fermented solution;
≪ RTI ID = 0.0 > 1, < / RTI > wherein the composition comprises peppermint.
0.05 to 0.06 parts by weight of combs, 0.1 to 0.2 parts by weight of sugar, and 0.03 to 0.09 parts by weight of peppermint with respect to 1 part by weight of water;
A second step of preparing a disinfected bottle to be mixed with the material prepared in the first step;
To the sterilized bottle prepared in the second step, 07. to 0.9 part by weight of the water prepared in the first step was heated to 85 to 105 ° C, 0.03 to 0.09 part by weight of the peppermate prepared in the first step was added, A third step of extracting the mixed liquid of interest for 70 minutes;
A fourth step of filtering off impurities such as peppermint residue in the mixed liquid of the third step;
0.1 to 0.3 parts by weight of water remaining in the second step of 1 part by weight of water prepared in the first step is heated to 90 to 110 ° C and then mixed with 0.1 to 0.2 parts by weight of the sugar prepared in the first step, 5 < / RTI >
A sixth step of mixing the mixed solution filtered with the impurities of the fourth step and the sugar water of the fifth step;
A seventh step of cooling the resultant of the mixing in the sixth step until the temperature becomes the same as room temperature;
Adding the 0.05 to 0.06 parts by weight of the comb fragments prepared in the first step to the result of the seventh step;
A ninth step of covering the resultant of step 8 with a cloth at a temperature of 25 to 30 DEG C and a humidity of 50 to 70% for 10 to 14 days;
A step 10 in which the solution aged in the ninth step is filtered to remove impurities and then refrigerated for 1 to 2 days in a refrigerator;
≪ RTI ID = 0.0 > 1, < / RTI > wherein the composition comprises peppermint.
0.05 to 0.06 parts by weight of combs, 0.12 parts by weight of sugar, and 0.06 parts by weight of peppermint, based on 1 part by weight of water;
A second step of preparing a disinfected bottle to be mixed with the material prepared in the first step;
0.06 parts by weight of the water prepared in the first step was heated to 95 캜 and 0.06 part by weight of the peppermate prepared in the first step was added to the sterilized bottle prepared in the second step and the mixture was extracted for 60 minutes. Step 3;
A fourth step of filtering off impurities such as peppermint residue in the mixed liquid of the third step;
A fifth step of mixing 0.22 parts by weight of water remaining in the second step of 1 part by weight of water prepared in the first step with 0.12 parts by weight of sugar prepared in the first step after heating the mixture to 100 ° C;
A sixth step of mixing the mixed solution filtered with the impurities of the fourth step and the sugar water of the fifth step;
A seventh step of cooling the resultant of the mixing in the sixth step until the temperature becomes the same as room temperature;
Adding the 0.05 to 0.06 parts by weight of the comb fragments prepared in the first step to the result of the seventh step;
A ninth step of fermenting the resultant of the eighth step at a temperature of 25 to 30 ° C and a humidity of 50 to 70% for 10 to 14 days;
A step 10 for filtering out the aged solution in the ninth step to remove impurities, followed by refrigeration for 1 to 2 days in a refrigerator at 1 to 3 ° C;
≪ RTI ID = 0.0 > 1, < / RTI > wherein the composition comprises peppermint.
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| KR1020120148825A KR20140079169A (en) | 2012-12-18 | 2012-12-18 | Manufacturing Method of Kombucha beverages using Peppermint |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| RU2556121C1 (en) * | 2014-07-07 | 2015-07-10 | Федеральное государственное бюджетное учреждение "Федеральный Центр токсикологической, радиационной и биологической безопасности" (ФГБУ "ФЦТРБ-ВНИВИ") | Tea fungus infusion production method |
| CN104957304A (en) * | 2015-07-10 | 2015-10-07 | 张铁英 | Beautifying beverage containing black tea fungus and preparation method of beautifying beverage |
| CN105054201A (en) * | 2015-08-25 | 2015-11-18 | 光明乳业股份有限公司 | Kombucha protein beverage and preparation method thereof |
| CN105211363A (en) * | 2015-08-25 | 2016-01-06 | 光明乳业股份有限公司 | A kind of fermented tea protein beverage and preparation method thereof |
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| KR102509451B1 (en) * | 2022-10-12 | 2023-03-10 | 재단법인 발효미생물산업진흥원 | Method for producing multi-fermented KOMBUCHA using lactic acid bacteria, acetic acid bacteria and yeast having antioxidant, antidiabetic and antiobesity activity |
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- 2012-12-18 KR KR1020120148825A patent/KR20140079169A/en active IP Right Grant
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2556121C1 (en) * | 2014-07-07 | 2015-07-10 | Федеральное государственное бюджетное учреждение "Федеральный Центр токсикологической, радиационной и биологической безопасности" (ФГБУ "ФЦТРБ-ВНИВИ") | Tea fungus infusion production method |
| CN104957304A (en) * | 2015-07-10 | 2015-10-07 | 张铁英 | Beautifying beverage containing black tea fungus and preparation method of beautifying beverage |
| CN105054201A (en) * | 2015-08-25 | 2015-11-18 | 光明乳业股份有限公司 | Kombucha protein beverage and preparation method thereof |
| CN105211363A (en) * | 2015-08-25 | 2016-01-06 | 光明乳业股份有限公司 | A kind of fermented tea protein beverage and preparation method thereof |
| CN105211363B (en) * | 2015-08-25 | 2019-02-19 | 光明乳业股份有限公司 | A kind of fermented tea protein beverage and preparation method thereof |
| CN106509527A (en) * | 2016-10-24 | 2017-03-22 | 蔡凤文 | Preparation method of fructus-rhodomyrti kombucha beverage |
| KR20220102499A (en) | 2021-01-13 | 2022-07-20 | 우효경 | Fermented beverage comprising green-tea extracts and citron extracts and method of preparing therefor |
| KR102509451B1 (en) * | 2022-10-12 | 2023-03-10 | 재단법인 발효미생물산업진흥원 | Method for producing multi-fermented KOMBUCHA using lactic acid bacteria, acetic acid bacteria and yeast having antioxidant, antidiabetic and antiobesity activity |
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