KR20170027174A - The salicomia herbaceal salt containing fermented salicomia herbaceal using salt-tolerant microorganism and manufacturing method of the same - Google Patents
The salicomia herbaceal salt containing fermented salicomia herbaceal using salt-tolerant microorganism and manufacturing method of the same Download PDFInfo
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- KR20170027174A KR20170027174A KR1020150123781A KR20150123781A KR20170027174A KR 20170027174 A KR20170027174 A KR 20170027174A KR 1020150123781 A KR1020150123781 A KR 1020150123781A KR 20150123781 A KR20150123781 A KR 20150123781A KR 20170027174 A KR20170027174 A KR 20170027174A
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
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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
- 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
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
Abstract
The present invention relates to a green tea salt containing green tea fermented with a salt tolerant microorganism as an active ingredient and a process for producing the green tea salt, and more particularly, to a process for producing green tea green tea by drying leaves, stems and roots of green tea leaves, respectively. Extracting leaf and stem of dried green tea plant to prepare a green tea extract; Pulverizing roots of dried green tea plants to prepare green tea powder; Mixing the green tea extract with green tea powder and stirring to prepare a green tea mixture; Adding a salt-tolerant microorganism to the green tea mixture and fermenting to produce a green tea fermented product; Heating the green tea fermented product to prepare a green tea concentrate; Adding salt water to the green tea concentrate to prepare a brine salt water; And heating the brine salt water to prepare a salt water of Namchechoan. The present invention also relates to a process for producing the salt thereof.
The present invention relates to a green tea salt and a process for producing the green tea salt, which utilize the useful physiological activity of taurine by using a green tea leaf having a large amount of taurine as well as green leaf and stem.
The present invention relates to a fermentation process using a salt tolerant microorganism capable of fermenting without harming growth even in a salty plant, which is a saliva plant containing a large amount of salt in the cell, and thus the bitterness of the hamcho is reduced and the flavor is enhanced. And a method for producing the salt thereof.
Description
The present invention relates to a green tea salt containing green tea fermented with a salt tolerant microorganism as an active ingredient and a process for producing the green tea salt, and more particularly, to a process for producing green tea green tea by drying leaves, stems and roots of green tea leaves, respectively. Extracting leaf and stem of dried green tea plant to prepare a green tea extract; Pulverizing roots of dried green tea plants to prepare green tea powder; Mixing the green tea extract with green tea powder and stirring to prepare a green tea mixture; Adding a salt-tolerant microorganism to the green tea mixture and fermenting to produce a green tea fermented product; Heating the green tea fermented product to prepare a green tea concentrate; Adding salt water to the green tea concentrate to prepare a brine salt water; And heating the brine salt water to prepare a salt water of Namchechoan. The present invention also relates to a process for producing the salt thereof.
The present invention relates to a green tea salt and a process for producing the green tea salt, which utilize the useful physiological activity of taurine by using a green tea leaf having a large amount of taurine as well as green leaf and stem.
The present invention relates to a method of fermenting a fermented salt-tolerant microorganism capable of fermenting without harming growth even in a salting plant, which is a saliva plant containing a large amount of salt in the cell, and thus the bitter taste of the hamcho is reduced and the flavor is enhanced. And a method for producing the salt thereof.
The human body consists of carbon (C), hydrogen (H), oxygen (O) and nitrogen (N) in 95.5% and the remaining 4.5% consists of minerals. Of the 4% minerals, 3.5% are the 7 major minerals including calcium, and the remaining 1% are the minor minerals. Although minerals are composed in trace amounts in the body, minerals are an essential ingredient because they perform body tissues and maintain or control body function.
Because minerals can not be synthesized in the human body, they must be ingested through food. As vitamins and enzymes can not function in the body when the minerals are insufficient, foods containing minerals are appropriately taken You need to replenish your missing minerals.
In addition, each of the minerals affects each other, and when one of the balance is broken, it affects other minerals and all minerals are affected, so that it becomes easy to get disease by mineral imbalance. Should be.
Recently, however, many people are suffering from imbalance in the body due to irregular eating habits such as eating, eating, bingeing or overeating, westernized eating habits, and simplified eating habits. Especially, due to busy life, Opportunities are being reduced.
The need to consume minerals due to a lack of minerals has required a way to consume minerals.
On the other hand, Korea has been eating a lot of grains as stocks, and has long been a favorite eating side dish. Since the three sides of the country are in contact with the sea, they can easily produce salt, Developed a lot.
In addition, salt can be added to almost all foods because it plays an increasing role in the flavor it has for every food, and therefore it can be easily ingested.
Salt is present in the body, especially in body fluids, and is necessary for animals because it maintains osmotic pressure in the body. Salt, one of the minerals necessary to maintain life, is a compound of sodium and chlorine. When ionized, sodium and chloride ions separate.
When the salt absorbed into the body is separated into sodium and chloride ions, various physiological functions such as hydrochloric acid, which is a constituent of the gastric juice, are produced in the body, and the actions of muscles and nerves are controlled. In particular, sodium is the most abundant cation in extracellular fluid, and it regulates extracellular fluid level, acid / base equilibrium control, cell membrane potential regulation and active transport of substances in the cell membrane.
Salt used for edible purposes can be broadly categorized into salt and salt.
Sun-myeon is a natural evaporation of sea water on the tidal flats, and sunlight, sea water, tidal flats, Salt produced between May and August, which is usually not much difference between day and night, is most suitable for edible because saltiness is strong and bitter taste does not occur.
Refined salt is a common salt, and the difference between salt and salt is the difference between natural seasoning and chemical seasoning. Sun-salt, sea water, and tidal flats, which are made with natural conditions, are rich in minerals such as calcium, magnesium, zinc and potassium. However, since purified water is electrolyzed in ion exchange membrane to obtain sodium chloride and remove impurities, Is 99.8% high salt salt not contained.
Accordingly, the inventors of the present invention have found out a method of manufacturing antimicrobial salt and a method for manufacturing the antimicrobial salt so as to supplement deficient minerals with sun-salt and green tea containing a large amount of minerals.
Hereinafter, a description will be briefly made of the sun salt and green tea used as the material of the present invention.
Sea salt is an untreated salt made by drawing seawater into salt water and evaporating harmful substances with moisture by wind and sunlight. It is a coarse and translucent hexagonal crystal.
In Korea, it is produced not only in deep water but also in the west coast and the south coast where the tide difference is large, and it is also produced in the Indian Ocean, the Mediterranean coast, the US and Australia
In Korea, the sea salt erosion is mainly composed of reservoir, evaporation and deciduous ground. It opens the water gate at high tide and creates concentrated salt water from the evaporation ground and sends salt crystals to the crystal ground. If the wind is heavy and the crystal is small, and the temperature is low, the bitter taste or the quality of the salt will be lowered. It is better to pick the salt with a lot of sunshine and low wind. The salt produced in Korea is alkaline and the salinity is about 88%.
It is mainly used for pickling of vegetables and fish because it contains minerals such as calcium, magnesium, zinc, potassium and iron, and water and it is used for making kimchi and making soy sauce or miso.
Salicornia herbacea ( Salicornia herbacea ) is an annual plant of sweetpotato and grows in salt-rich soil. It grows in tidal flats where the waters are well-drained and relatively well-grounded. Its height is 10 ~ 30cm. The stem is fleshy and has a cylindrical shape. The branches are opposite to each other, and the degenerated scaly leaves are running against each other and the nodes bulge out.
Because green tea grows in a high salt environment, it harbors several beneficial ingredients to adapt to salt stress. It contains a large amount of minerals such as sodium, calcium, magnesium and iron, and it contains essential amino acids and polysaccharides such as valine, leucine and proline, and it is also rich in enzymes.
In the prior art related to the present invention, Korean Patent Registration No. 10-1170495 describes processed salt containing green tea and its preparation method.
As for the contents of the preceding literature, it is known that inorganic salts and amino acids contained in green tea are synthesized with the salt component in the fermentation process to produce a low salt low salt salt having a low specific gravity of sodium chloride. And the process for producing a green tea fermentation broth is described, but the salt tolerant fermentation species is not described.
Fermentation is a phenomenon in which organic matter is decomposed and changed by the action of microorganisms. In short, saccharides decompose anaerobically by microorganisms. In broad terms, it is a useful substance production by microorganisms. Because fermentation is a phenomenon caused by microorganisms, consideration should be given to the environment in which microorganisms can grow during fermentation.
Typical microorganisms require a trace amount of salt for proliferation and most proliferate under a low concentration of salt, but growth is inhibited under a high concentration of salt. Microorganisms that can grow even under high concentration of salt are called as salt tolerant microorganisms. Microorganisms that are not resistant to salt generally inhibit growth at a salt concentration of 1% or more, and growth is completely inhibited at a salt concentration of 5%. However, salt-tolerant microorganisms proliferate even at a salt concentration of 5% or more, and can grow at a concentration of 10% or more.
As described above, green tea is a saliva plant that grows in salinity of a high degree of salt, and contains a lot of salt in the cells. It is difficult to ferment Green tea as a fermentation species other than salt tolerant microorganisms because it absorbs salt and exhibits high salt concentration.
When fermented with a salty acid bacteria which is a salty salt-resistant microorganism, it inhibits propagation of other harmful pathogens, and helps to improve immunity. It is also known that lactic acid bacteria cause mutation or tumorigenesis due to components such as 'peptide glycan' And helps to regain fatigue by greatly increasing nutrients of various vitamin B group such as vitamin B1 ~ B3 and niacin.
That is, when fermenting a high salt content of salted green tea, it is necessary to use a salt tolerant microorganism that can grow under high salt conditions and can ferment efficiently according to the characteristics of green tea.
Therefore, the effect of the prior art which does not ferment through the salt tolerant microorganism can not reach the effect of the present invention, which is efficiently fermented without the inhibition of growth even in the case of the salt salt of high salt concentration through the salt tolerant microorganism.
It is an object of the present invention to provide a safflower salt and a method for producing the safflower salt, which utilize the useful physiological activity of taurine by using a green tea leaf having a large amount of taurine as well as green leaf and stem.
The object of the present invention is to provide a fermented salt-tolerant microorganism capable of fermenting without harming growth even in a salty plant, which is a saliva plant containing a large amount of salt in a cell, Wherein the effective ingredient of green tea is contained efficiently.
The present invention relates to a green tea salt containing green tea fermented with a salt tolerant microorganism as an active ingredient and a process for producing the green tea salt, and more particularly, to a process for producing green tea green tea by drying leaves, stems and roots of green tea leaves, respectively. Extracting leaf and stem of dried green tea plant to prepare a green tea extract; Pulverizing roots of dried green tea plants to prepare green tea powder; Mixing the green tea extract with green tea powder and stirring to prepare a green tea mixture; Adding a salt-tolerant microorganism to the green tea mixture and fermenting to produce a green tea fermented product; Heating the green tea fermented product to prepare a green tea concentrate; Adding salt water to the green tea concentrate to prepare a brine salt water; And heating the brine salt water to produce a salt of Namchosan. The present invention also provides a process for producing the salt thereof.
The present invention solves the technical problem by providing a green tea salt and a method for producing it, which utilize the useful physiological activity of taurine by using a green tea leaf having a large amount of taurine as well as green leaf and stem.
The present invention relates to a fermentation process using a salt tolerant microorganism capable of fermenting without harming growth even in a salty plant, which is a saliva plant containing a large amount of salt in the cell, and thus the bitterness of the hamcho is reduced and the flavor is enhanced. The present invention provides a process for producing a marine salt of the present invention.
The present invention has an effect that the useful physiological activity of taurine is exhibited by using a green tea leaf having a large amount of taurine as well as green leaf and stem.
The present invention relates to a fermentation process using a salt tolerant microorganism capable of fermenting without harming growth even in a salty plant, which is a saliva plant containing a large amount of salt in the cell, and thus the bitterness of the hamcho is reduced and the flavor is enhanced. It has an effect that the effective component can be efficiently contained.
FIG. 1 is a flow chart showing a preferred embodiment of the method of producing sea salt of the present invention.
The terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms and the inventor may properly define the concept of the term in order to best describe its invention It should be construed as meaning and concept consistent with the technical idea of the present invention.
Therefore, the experimental examples and the reference examples described in the present specification are merely the most preferred embodiments of the present invention and are not intended to represent all of the technical ideas of the present invention. Therefore, various equivalents and variations Examples should be understood.
Example One. Namcheon's salt Manufacturing method
1) Step of manufacturing green tea
Choose leaves, stems and roots of green tea leaves.
Various drying methods such as natural drying, hot air drying, cold air drying, far infrared drying, electric drying, freeze drying or microwave drying can be used, but preferably freeze drying can be used. Can be variously set.
Freeze-drying is a method of freezing and drying a greenhouse containing a large amount of water and sublimating the ice to remove water to obtain greenhouse gypsum. Since no heat is used, there is little change in components contained in green tea, And aroma and taste are preserved.
2) Preparation stage of green tea extract
Leaves and stem of dried green tea leaves are extracted.
Various extraction methods such as supercritical fluid extraction, steam distillation, ultra high pressure extraction, vacuum extraction, vacuum extraction, microwave process extraction, percolation extraction or hot water extraction can be used, Extraction can be used.
Extra-high pressure extraction uses liquid pressure as a pressure medium to liquefy leaves and stem of dried green tea plants under high pressure to liquefy. It uses liquefied liquid in a short time because of using high pressure, maximizes extraction amount, There is no destruction of nutrients, preservation of taste and fragrance, safe use of water as a pressure medium, and high absorption rate by ultra low molecular weight.
Extraction can be carried out at a temperature of from 30 to 70 DEG C for 1 to 480 minutes and at a pressure of from 100 to 1000 MPa.
3) Preparation of green tea powder
Grind the roots of dried green tea plants.
Salicylic acid, a salt plant, adapts to salt stress environment and contains a large amount of various minerals and dietary fiber such as sodium, calcium, potassium, iron and phosphorus contained in seawater for growth. Calcium is 7 times as much as milk, Is 40 times more potent than steaming or kelp, and potassium is 3 times more potent than oyster.
It also contains a large amount of amino acids and polysaccharides such as leucine, valine, proline and taurine.
Especially, taurine, which is an animal amino acid which is hardly contained in plants, contains 67.7 mg / 100 g in the roots of Hamcho root.
Taurine excretes fatigued substances out of the body to help recover fatigue, improve liver function by promoting alcohol detoxification and bile production, regulating cardiac calcium ion concentration to maintain cardiovascular function, Controls cholesterol concentration to prevent arteriosclerosis.
When only the stem and leaves of green tea are used, the green tea salt containing no taurine is produced, but when used up to the roots of green tea, the green tea salt containing taurine in various amounts can be produced.
Crushing can be carried out using a rotary crusher, a jaw crusher, a roll crusher, a cone crusher, a hammer crusher, an impact crusher, a hammer mill A rod mill, a ball mill, a Raymond mill, a super mill, a roll mill, a pin mill, a jet mill, a Konica ball mill A conical ball mill or a vibration mill may be used.
The pulverization can be performed in a size of 1 to 200 mesh, and can be variously set according to the design conditions.
4) Preparation of green tea mixture
The green tea extract and green tea powder are mixed and stirred.
At this time, the mixing ratio of the green tea extract to the green tea powder may be variously set to 0.01 to 1 part by weight based on 1 part by weight of the green tea extract.
5) Preparation step of fermented green tea
The green tea mixture is sterilized.
Sterilization methods such as flame sterilization, dry heat sterilization, mercury sterilization, pasteurization, high pressure steam sterilization, intermittent sterilization, filtration sterilization, radiation sterilization or gas sterilization may be used, .
Prior to inoculating the salt tolerant microorganism, sterilization can be performed to prevent the bacteria from being affected by bacteria other than the salt tolerant microorganism.
Fermented by inoculating a salt-tolerant microorganism into the sterilized green tea mixture.
Fermentation is a process in which microorganisms decompose organic matter using enzymes. Microorganisms used for fermentation are various yeasts, fungi, and bacteria.
The salt tolerant microorganisms inoculated into the green tea mixture may include salt tolerant bacteria, salt tolerant yeast and salt tolerant fungi, in particular salt tolerant lactic acid bacteria ( Pediococcus halophilus ) or salt yeast ( Zygosaccharomyces rouxii ) may be used but are not limited thereto.
The fermentation may be carried out at a temperature of 18 to 30 ° C for 5 to 50 days, depending on the selected salt tolerant microorganism, such as alcohol fermentation, acetic acid fermentation and methane fermentation.
The inoculum amount of the salt tolerant microorganism may be variously set to 0.01 to 0.3 part by weight based on 1 part by weight of the green tea mixture.
6) Step of preparing green tea concentrate
Concentrate fermented green tea.
Concentration can be performed by various concentration methods such as heat concentration, freezing concentration, dry concentration, membrane concentration, gout concentration, vacuum concentration, or vacuum concentration, but preferably, heat condensation can be used.
Concentration can be carried out at a temperature of 100 to 130 DEG C for 4 to 8 hours.
7) Samcheon brine production stage
Salt water is added to the green tea concentrate and mixed.
The salt water may be added with 100 to 500 g of salt based on 1 L of water, and the salt may be sun salt containing a large amount of mineral.
At this time, the mixing ratio of the green tea concentrate and the brine can be variously set to 1 to 100 parts by weight of brine based on 1 part by weight of the green tea concentrate.
8) Step of manufacturing marinade salt
By heating the brine salt water, it is possible to complete the salt water bath salt.
The heating temperature and the heating time can be set variously according to the design conditions.
Comparative Example One.
1) was not used in the step of producing dried green tea grass, and 3) the step of preparing green tea powder was not performed.
Comparative Example 2.
2) In the step of preparing the green tea extract, the leaf stem of the green tea leaf was extracted with hot water at a temperature of 100 to 110 ° C for 40 minutes without extracting it by ultra-high pressure.
Comparative Example 3.
5) The fermented product was inoculated with a non-salt-resistant microorganism in the step of preparing a fermented product of green tea.
Reference example One. Green tea Rooted Namcheon's salt Rating
In order to evaluate the preference of the Namchu salt according to the present invention, the preference for the restoration of the Namchu salt prepared by using the Namchu roots and the Namchu roots was evaluated.
The Hancho salt used in the evaluation was the Hamcho salt produced using the Hamcho root of Example 1 and the Hancho salt produced without using the Hamcho root of Comparative Example 1. [
The evaluation was conducted on 20 adults who responded that they felt fatigue after 3 hours of exercise, assessing the degree of feeling fatigue after ingesting 500 mg of Hamcho salt of Example 1 or Comparative Example 1 with water for 2 days once a day .
The 7 - point scale was used for the evaluation. The higher the score, the lower the preference for fatigue recovery.
As a result of the evaluation, fatigue was evaluated to be more comparative example 1 than that of example 1, and thus it was evaluated that the fatigue recovery of Example 1 was better than that of comparative example 1.
In Comparative Example 1, there is no taurine component contained in a large amount in the root of the green tea plant. However, the taurine component is also contained in the taurine component in Example 1, The fatigue recovery of Example 1 was evaluated to be superior to that of Example 1.
Taurine, which is contained in large quantities in the roots of green tea leaves, is a component that helps fatigue recovery by exhausting fatigue substances caused by fatigue to the outside of the body. It is an ingredient added to the fatigue cloning and nutrition tonic with excellent efficacy of fatigue recovery.
Reference example 2. How to extract Following Namcheon's salt Likelihood evaluation
In order to evaluate the degree of preference of the Namche salt according to the extraction method of the present invention, the aroma and flavor preference of the Namche salt was evaluated.
The Hamcho salt used in the evaluation was Hamcho salt prepared using the extract of Leeko extract of Example 1 at high pressure and the Hamcho salt using hot water extracted Lecho extract of Comparative example 2. The evaluation was performed in 20 adults.
The 7 - point scale method was used for the evaluation, and the higher the score, the higher the preference for flavor and taste.
As a result of the evaluation, the flavor and taste preference degree was evaluated to be higher than that of Comparative Example 2.
In Example 1, the extract of Hansen KK was used, and no heat treatment was performed. Therefore, the active ingredient contained in the Hansen was not destroyed and did not affect the activity of the active ingredient. In Comparative Example 2, The fragrance and taste preference of Example 1 was evaluated to be higher than that of Comparative Example 2 due to the chemical change of the active ingredient contained in the green tea by the heat treatment.
Reference example 3. On fermented species Following Namcheon's salt Likelihood evaluation
In order to evaluate the preference of the Hancho salt according to the fermentation species of the present invention, it was found that the fermented Hanchoso fermentation product obtained by inoculating the salt of Hancho with the salt-fermented product fermented with the salt-tolerant microorganism and the non- The preference for flavor and taste of Hanchocho salt was evaluated.
The Umbrella salt used in the evaluation was a mixture of the Umbrella salt prepared by using the fermented green tea fermented by inoculating the salt tolerant microorganism of Example 1 and the Hamcho salt produced by using the fermented green tea fermented by inoculating the non- Salt, and the evaluation was performed on 20 adults.
The 7 - point scale method was used for the evaluation, and the higher the score, the higher the preference for flavor and taste.
As a result of the evaluation, the flavor and taste preference degree was evaluated to be higher than that of Comparative Example 3.
In Example 1, a fermented green tea fermented by inoculating a salt tolerant microorganism was used. In the case of high salt concentration, the fermented green tea was fermented without inhibition of growth to improve the flavor. In Comparative Example 3, the fermented green tea fermented by inoculating non- The fermentation did not occur because water was used and the growth of microorganisms not resistant to salt was destroyed at high salt concentration and the fermentation did not occur. Thus, the flavor and taste preference of Example 1 was evaluated to be higher than that of Comparative Example 3.
Claims (5)
Extracting leaf and stem of dried green tea plant to prepare a green tea extract;
Pulverizing roots of dried green tea plants to prepare green tea powder;
Mixing the green tea extract with green tea powder and stirring to prepare a green tea mixture;
Adding a salt-tolerant microorganism to the green tea mixture and fermenting to produce a green tea fermented product;
Heating the green tea fermented product to prepare a green tea concentrate;
Adding salt water to the green tea concentrate to prepare a brine salt water; And
And heating the brine salt water to prepare a marine salt water.
The above-mentioned green tea mixture contains salt-resistant lactic acid bacteria ( Pediococcus halophilus or Zygosaccharomyces rouxii. < RTI ID = 0.0 > 8. < / RTI >
Wherein the green tea extract is subjected to ultra-high pressure extraction at a temperature of 30 to 70 ° C and a pressure of 100 to 1000 MPa for 1 to 480 minutes in the step of preparing the green tea extract.
Wherein the mixing ratio of the green tea extract to the green tea powder in the step of preparing the green tea mixture is 0.01 to 1 part by weight of the green tea powder based on 1 part by weight of the green tea extract.
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| KR20190055864A (en) * | 2017-11-15 | 2019-05-24 | 주식회사 후드원 | Advanced flavored foods manufacturing method by use of low salty material through Lactic fermentation |
| KR20230070720A (en) * | 2021-11-15 | 2023-05-23 | 소금이오는소리 영농조합법인 | Manufacturing method of Salicornia Herbacea Boiled Salt |
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| KR20190001868A (en) * | 2017-06-28 | 2019-01-07 | 농업회사법인주식회사대정식품 | Manufacturing method of natural low salt source |
| KR20190055864A (en) * | 2017-11-15 | 2019-05-24 | 주식회사 후드원 | Advanced flavored foods manufacturing method by use of low salty material through Lactic fermentation |
| KR20230070720A (en) * | 2021-11-15 | 2023-05-23 | 소금이오는소리 영농조합법인 | Manufacturing method of Salicornia Herbacea Boiled Salt |
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