KR20200038199A - Making method of low calorie kombucha using fermentated sugar - Google Patents

Abstract

The present invention relates to a method for manufacturing low calorie kombucha using fermented sugar. More specifically, according to the present invention, the kombucha manufacture by the manufacturing method is low in calorie compared to commercially released kombucha while keeping functions and components of a natural extract which is a raw ingredient of kombucha. Accordingly, the kombucha is rich in oligosaccharides and shows excellent features as probiotics, thereby being useful as a functional food.

Description

Manufacturing method of low calorie comb tea using fermented sugar {MAKING METHOD OF LOW CALORIE KOMBUCHA USING FERMENTATED SUGAR}

The present invention relates to a method for manufacturing low-calorie kombucha using fermented sugar.

Kombucha is a fermented beverage obtained by fermentation by symbiotic mycelium of bacteria and yeast known as black tea mushrooms in Korea, and is mainly made of black tea and sugar as the main raw material. It is said that Kombucha originated from the ancient country of Qin in ancient China. Since then, around 414 AD, it has been passed through Korea to Japan, and it is widely used now mainly in Russia.

Kombucha is prepared by inoculating tea fungus as a fermenting agent into a mixture of black tea and sugar, and by fermenting alcohol by yeast and by acetic acid fermentation. In particular, in the production of kombucha beverages through stationary culture, acetic acid bacteria produce acetic acid as a major metabolite, and at the same time, produce microbial cellulose, a biopolymer, in the form of a thick film on the surface of the fermentation broth.

Tea fungus, which is involved in the fermentation of kombucha, refers to a lump of cellulose in the form of a membrane, which contains various yeasts and acetic acid bacteria. In addition, the thus obtained tea fungus is also used as a starter for fermenting kombucha, and the currently known tea fungus starter is named oriental, european, tibetan, and the like depending on the region in which it is used.

Kombucha has been reported to have various physiological activities such as antioxidant, antibacterial, anti-cancer, and wound healing effects through the inhibition of free radical production, and recently, Kombucha releases toxins from the body and increases immunity. In addition, it is known that many lactic acid bacteria beneficial to the stomach and large intestine help digestion. Accordingly, in addition to black tea, various types of kombucha using various teas including herbal teas and green teas are manufactured and sold, and the demand for finding them is also increasing. In this regard, Republic of Korea Patent Registration No. 10-1870522 discloses a method for manufacturing kombucha using citrus and green tea extract.

Republic of Korea Registered Patent No. 10-1870522

An object of the present invention is to provide a method for manufacturing a low-calorie comb tea using natural extracts and fermented sugar and a comb tea prepared by the above method.

In order to achieve the above object, the present invention provides a method for producing a low-calorie kombucha comprising the step of culturing by adding fermentation sugar and kombucha strain to the natural extract.

In addition, the present invention provides a low-calorie comb difference produced by the above manufacturing method.

Combucha prepared by the manufacturing method according to the present invention maintains the functions and components of the natural extract, which is a combucha raw material, while providing lower calories than commercially available combucha, and is rich in sugars, thereby providing excellent properties as a probiotic. It can be usefully used as food.

1 is a graph showing the results of confirming the calories of fermented sugar and steviol fermented sugar prepared in an embodiment of the present invention.
Figure 2 is a photograph of the result of taking the bacterial membrane obtained by the first fermentation, during the fermentation process of Kombucha.
FIG. 3 is a result of confirming the oligosaccharides contained in green tea and Omija kombu prepared using fermented sugar using a solution in which acetonitrile and water are mixed at a volume ratio of 85:15 (A: control green tea kombucha (fermentation) Before), B: Control green tea comb tea (after 20 days of fermentation), C: Production example 15 green tea comb tea (before fermentation), D: Production example 15 green tea comb tea (after 20 days of fermentation), E: Control group Omija comb tea (Before fermentation), F: Control Omija kombucha (20 days after fermentation), G: Production example 7 Omija kombucha (before fermentation), H: Production example 7 Omija kombucha (20 days after fermentation).
FIG. 4 is a result of confirming the oligosaccharides contained in green tea and Omija kombu prepared using fermented sugar using a solution in which nitromethane, 1-propanone and water are mixed at a volume ratio of 2: 5: 1.5 (A : Control Green Tea Combucha (before fermentation), B: Control Green Tea Combucha (after fermentation 20 days), C: Preparation Example 15 Green Tea Combucha (before fermentation), D: Production Example 15 Green Tea Combucha (after fermentation 20 days) , E: control Omija kombucha (before fermentation), F: control Omija kombucha (after fermentation 20 days), G: preparation example 7 Omija kombucha (before fermentation), H: preparation example 7 Omija kombucha (fermentation 20 days) after)).
5 is a graph showing the results of checking the calories of green tea and Omija kombu tea prepared using fermented sugar.
6 is a graph showing the results of analyzing taste of Omija kombucha prepared using fermented sugar or steviol fermented sugar using a taste tester.

Hereinafter, the present invention will be described in detail.

The present invention provides a method for producing a low-calorie kombucha comprising the step of culturing by adding fermentation sugar and kombucha strain to the natural extract.

As used herein, the term "kombucha" means a beverage made by fermenting green tea or black tea with sugar in water and adding a symbiotic colony of bacteria & yeast (SCOBY). Kombucha may have effects such as improving immunity and gastrointestinal health, excreting and detoxifying toxins in the body, promoting liver health, and excreting free radicals.

The natural extract used in the method of manufacturing kombucha according to the present invention may be a plant-derived natural extract, wherein the plant may include all plants known in the art. The plant may be any one or more selected from the group consisting of flowers, leaves, fruits, roots and seeds, and the flowers, leaves, fruits, roots and seeds may be dried or dried to be powdered. Specifically, the plant is buckwheat, yulmu red bean, guava leaf, rooibos, quince, cornus, omija, noni, kalamansi, hibiscus, goji berry, black tea, strawberry black tea, boy leaf, pine needles, green tea, corn, barley, goat, It can be any one or more selected from the group consisting of red ginseng, pomegranate, Matthew and turmeric.

The natural extract may be prepared by any method known in the art, and may also be prepared by a method appropriately modified by a person skilled in the art. In one example, the natural extract may be a hot water extract. That is, the natural extract according to the present invention may be extracted by adding hot water to a plant-derived natural product.

As used herein, the term "fermented sugar" means a sugar fermented by adding a fermentation strain to the sugar. The fermented sugar can be prepared by a suitable method known in the art. Specifically, the sugar may be any one or more selected from the group consisting of monosaccharides, disaccharides, and polysaccharides. The monosaccharide may be any one or more selected from the group consisting of glucose, fructose and galactose, and the disaccharide may be any one or more selected from the group consisting of sucrose, maltose and lactose. According to an embodiment of the present invention, the fermented sugar may be fermented with sucrose and maltose.

The fermented sugar is 5 to 20 v / v%, 5 to 15 v / v%, 5 to 12 v / v%, 7 to 20 v / v%, 7 to 15 v / v% based on the total volume of the comb tea , 7 to 12 v / v%, 9 to 20 v / v%, 9 to 15 v / v% or 9 to 12 v / v%. In addition, the fermented sugar may further include additives such as stevia extract.

The fermentation strain may be a strain of Leukonostock , specifically, the Leuconostock strain is Leuconostoc ticreum , Leuconostoc mesenteroides and Leuconostoc lactis ) May be any one or more selected from the group consisting of. In one embodiment of the present invention, the leukonostock mesenteroides strain is Leukonostock mesenteroides B-1335C / KM deposited with accession number KCCM 11370P or Leukonostock mesenteroides deposited with accession number KCCM 11728P. B-512F / KM strain.

The Kombucha strain used in the method for preparing Kombucha according to the present invention can be any strain as long as it is a known strain that can be used for the manufacture of Kombucha in the ordinary art. Specifically, the Kombucha strain may be a strain in which bacteria and yeast are mixed. The kombucha strain may be present in the form of a bacterial film formed of microbial cellulose in the culture process.

In one example, the Kombucha strain may be Scoby uniform. The term, "symbiotic colony of bacteria & yeast (SCOBY)" means a symbiotic culture of lactic acid bacteria and yeast bacteria. The Scoby can be used both cultured or commercially available, and a method of manufacturing a Kombucha using Scoby is well known in the art.

In the kombucha manufacturing method according to the present invention, the culture can be cultured by a person skilled in the art at an appropriate temperature and duration. Specifically, the culture is 15 to 50 ℃, 20 to 50 ℃, 23 to 50 ℃, 15 to 40 ℃, 20 to 40 ℃, 23 to 40 ℃, 15 to 35 ℃, 20 to 35 ℃ or 23 to 35 ℃ It can be carried out at a temperature of. In addition, the culture may be performed for 5 to 50 days, 5 to 40 days, 5 to 30 days, 5 to 25 days, 8 to 50 days, 8 to 40 days, 8 to 30 days, or 8 to 25 days.

The Kombucha manufacturing method of the present invention may further include a step of filtration, and the filtration may be performed by a conventional method.

In addition, the present invention provides a low-calorie comb difference produced by the above manufacturing method.

The comb car may be manufactured according to a manufacturing method having technical characteristics as described above. In one example, the kombucha can be prepared by a method comprising the step of culturing a natural extract, fermented sugar and kombucha strain. In this case, the natural extract may be a natural extract derived from a plant, and specifically, may be a natural extract derived from any one selected from the group consisting of flowers, leaves, fruits, roots, and seeds of plants.

The fermented sugar may be sugar fermented by a strain of the genus Leukonostock, specifically, the Leuconostock strain is selected from the group consisting of Leuconostock citreum, Leuconostock mesenteroides and Leuconostock lactis It can be any one or more. The fermented sugar is 5 to 20 v / v%, 5 to 15 v / v%, 5 to 12 v / v%, 7 to 20 v / v%, 7 to 15 v / v% based on the total volume of the comb tea , 7 to 12 v / v%, 9 to 20 v / v%, 9 to 15 v / v% or 9 to 12 v / v%.

The low-calorie kombucha according to the present invention provides a lower calorie compared to commercially available kombucha while maintaining the functions and components of the natural extract, which is the raw material of kombucha, and may be rich in oligosaccharides.

Hereinafter, the present invention will be described in detail by examples. However, the following examples are only to illustrate the present invention, the present invention is not limited by these. Any thing that has substantially the same configuration and the same operation and effect as the technical idea described in the claims of the present invention is included in the technical scope of the present invention.

Example 1. Preparation of fermented sugar

In order to prepare a low-calorie oligosaccharide-containing comb tea, fermented sugar was first prepared in the following manner.

First, Leuconostoc mesenteroides B-1335C / KM strain (KCCM 11730P) or Leuconostock in 20 mM sodium acetate buffer (pH 5.2) containing 2 M sucrose and 0.25 M maltose. Mesenteroides B-512F / KM strain (KCCM 11728P) was inoculated and fermented at 45 ° C for 10 hours to prepare fermented sugar.

Example 2. Preparation of fermented sugar containing stevia extract

A fermented sugar (hereinafter referred to as 'steviol fermented sugar') containing stevia extract was prepared under the same conditions and methods as the fermentation sugar preparation method, except that the stew extract of 3 w / v% was further included.

Example 3. Preparation of Buckwheat Extract

5 to 8 g of buckwheat was added to 1.5 L of water, and extracted at a temperature of about 90 ° C. for 10 minutes to prepare buckwheat extract.

Example 4. Preparation of Yulmu red bean extract

Yulmu red bean extract was prepared in the same conditions and methods as in Example 3, except that 10 to 12 g of Yulmu red beans was used.

Example 5. Preparation of guava leaf extract

A guava leaf extract was prepared in the same conditions and methods as in Example 3, except that 5 to 10 g of guava leaves were used.

Example 6. Preparation of rooibos leaf extract

A rooibos leaf extract was prepared in the same conditions and methods as in Example 3, except that 4 to 8 g of rooibos leaves were used.

Example 7. Preparation of quince extract

A quince extract was prepared under the same conditions and methods as in Example 3, except that 4 to 8 g of quince was used.

Example 8. Preparation of Cornus officinalis extract

A cornus oil extract was prepared in the same conditions and method as in Example 3, except that 4 to 8 g of cornus oil was used.

Example 9. Preparation of Omija extract

An extract of Omija was prepared under the same conditions and methods as Example 3, except that 2 to 5 g of Omija was used.

Example 10. Preparation of Noni extract

A noni extract was prepared in the same conditions and methods as in Example 3, except that 8 to 10 g of noni was used.

Example 11. Preparation of Calamanci Extract

A calamanci extract was prepared in the same conditions and methods as in Example 3, except that 6 to 10 g of calamansi was used.

Example 12. Preparation of hibiscus leaf extract

A hibiscus leaf extract was prepared under the same conditions and methods as in Example 3, except that 5 to 8 g of hibiscus leaves were used.

Example 13. Preparation of wolfberry extract

A goji berry extract was prepared under the same conditions and methods as in Example 3, except that 5 to 8 g of wolfberry were used.

Example 14. Preparation of strawberry black tea leaf extract

A strawberry black tea leaf extract was prepared in the same conditions and methods as in Example 3, except that 4 to 8 g of strawberry black tea leaves were used.

Example 15. Preparation of boy tea leaf extract

A boy tea leaf extract was prepared under the same conditions and methods as in Example 3, except that 2 to 5 g of boy tea leaves were used.

Example 16. Preparation of pine needle extract

A pine needle extract was prepared under the same conditions and methods as in Example 3, except that 2 to 5 g of pine needles were used.

Example 17. Preparation of Green Tea Leaf Extract

Green tea leaf extract was prepared in the same conditions and methods as in Example 3, except that 7 to 8 g of green tea leaves were used.

Example 18. Preparation of corn leaf extract

A corn leaf extract was prepared under the same conditions and methods as in Example 3, except that 7 to 8 g of corn leaves were used.

Example 19. Preparation of barley extract

Barley extract was prepared in the same conditions and methods as in Example 3, except that 7 to 8 g of barley was used.

Example 20. Preparation of turmeric extract

A turmeric extract was prepared under the same conditions and methods as in Example 3, except that 10 g of turmeric powder was used.

Experimental Example 1. Confirmation of calories in fermented sugar

The heat value of fermented sugar and steviol fermented sugar was confirmed by the following method.

First, the sugar content of the fermented sugars prepared in Examples 1 and 2 was titrated in the same manner using a sugar meter. To this was added 3.75 U / ml of α-amylase (Megazyme), and reacted for 30 minutes under conditions of pH 8.2 and 100 ° C. After the reaction was completed, 13.2 U / ml of amyglucosidase (Megazyme) and 50 U / ml of invertase (Sigma) were added, and the conditions were at pH 4.5 and 60 ° C. It was reacted for 30 minutes. After the reaction was completed, the amount of fructose and glucose from the obtained final reaction was measured according to the manufacturer's protocol using a K-FRUGL kit (Megazyme). At this time, as a control, fermented sugar before fermentation and steviol fermented sugar were used. The results of calculating the amount of heat from the measured values are shown in FIG. 1, and when the amount of heat of the control is used as a reference value, the amount of heat of the fermented sugar and steviol fermented sugar is calculated as a percentage and is shown in Table 1.

Calorie (Cal / ℓ) Calorie comparison Fermented sugar of Example 1 (before fermentation) 338.3 32.8% Fermented sugar of Example 1 (after fermentation) 111.2 Steviol fermented sugar of Example 2 (before fermentation) 270.7 49.5% Steviol fermented sugar of Example 2 (after fermentation) 133.9

As shown in Figure 1 and Table 1, fermented sugar and steviol fermented sugar contained 32.8% and 49.5% of calories, respectively, compared to the control group. From this, it can be seen that the fermented sugar according to the present invention has reduced the calories by 50% or more compared to before fermentation.

Production Example 1. Preparation of buckwheat kombucha

First, to the buckwheat extract prepared in Example 3, the Kombucha strain (SCOBY JOE, USA) and sugar were added, and the primary fermentation was performed in a conventional manner to separate the Kombucha culture solution and the bacterial particles generated in the culture solution I prepared. At this time, 10.5 v / v% of fermented sugar prepared in Example 1 was added to the buckwheat extract prepared in Example 3 along with the prepared Kombucha culture and bacterial membrane. This was subjected to secondary fermentation for 15 days at a temperature of 28 ° C. to prepare buckwheat kombucha.

Preparation Example 2. Preparation of Yulmu Red Bean Combucha

Yulmu adzuki bean comb tea was prepared in the same conditions and methods as in Production Example 1, except that the yulmu adzuki bean extract prepared in Example 4 was used instead of the buckwheat extract.

Production Example 3. Preparation of guava leaf comb tea

A guava leaf combucha was prepared in the same conditions and methods as in Preparation Example 1, except that the guava leaf extract prepared in Example 5 was used instead of the buckwheat extract.

Production Example 4. Preparation of rooibos kombucha

A rooibos kombucha was prepared in the same conditions and methods as in Preparation Example 1, except that the rooibos leaf extract prepared in Example 6 was used instead of the buckwheat extract.

Production Example 5. Preparation of quince kombucha

A quince kombucha was prepared in the same conditions and methods as in Preparation Example 1, except that the quince extract prepared in Example 7 was used instead of the buckwheat extract.

Production Example 6. Preparation of Cornus Kombucha

Cornus comb tea was prepared in the same conditions and methods as in Production Example 1, except that the cornus oil extract prepared in Example 8 was used instead of buckwheat extract.

Production Example 7. Preparation of Omija kombucha

Omija kombucha was prepared in the same conditions and methods as in Preparation Example 1, except that the extract of Omija prepared in Example 9 was used instead of the buckwheat extract.

Production Example 8. Preparation of Noni Kombucha

A noni comb tea was prepared in the same conditions and methods as in Preparation Example 1, except that the noni extract prepared in Example 10 was used instead of the buckwheat extract.

Production Example 9. Manufacture of Kalamansi Kombucha

A Kalamansi kombucha was prepared in the same conditions and methods as in Production Example 1, except that the Kalammansi extract prepared in Example 11 was used instead of the buckwheat extract.

Production Example 10. Preparation of hibiscus kombucha

A hibiscus comb tea was prepared in the same conditions and method as in Preparation Example 1, except that the hibiscus leaf extract prepared in Example 12 was used instead of the buckwheat extract.

Production Example 11. Preparation of wolfberry kombucha

A wolfberry comb tea was prepared in the same conditions and methods as in Production Example 1, except that the wolfberry extract prepared in Example 13 was used instead of the buckwheat extract.

Production Example 12. Preparation of strawberry black tea kombucha

Strawberry black tea comb tea was prepared in the same conditions and method as in Preparation Example 1, except that the strawberry black tea leaf extract prepared in Example 14 was used instead of the buckwheat extract.

Production Example 13. Preparation of Boy Kombucha

A boy comb tea was prepared in the same conditions and method as in Preparation Example 1, except that the boy tea leaf extract prepared in Example 15 was used instead of the buckwheat extract.

Production Example 14. Preparation of pine needle comb tea

A pine needle comb tea was prepared in the same conditions and method as in Preparation Example 1, except that the pine needle extract prepared in Example 16 was used instead of the buckwheat extract.

Production Example 15. Preparation of green tea kombucha

Green tea kombucha was prepared in the same conditions and method as in Production Example 1, except that the green tea leaf extract prepared in Example 17 was used instead of buckwheat extract.

Production Example 16. Preparation of corn comb tea

A corn comb tea was prepared in the same conditions and method as in Preparation Example 1, except that the corn leaf extract prepared in Example 18 was used instead of the buckwheat extract.

Production Example 17. Preparation of barley kombucha

Barley combucha was prepared in the same conditions and methods as in Preparation Example 1, except that the barley extract prepared in Example 19 was used instead of the buckwheat extract.

Production Example 18. Preparation of turmeric kombucha

A turmeric combucha was prepared in the same conditions and methods as in Preparation Example 1, except that the turmeric extract prepared in Example 20 was used instead of the buckwheat extract.

Production Example 19. Preparation of Omija kombucha (syrup)

Omija in the same conditions and methods as in Preparation Example 1, except that the extract of Omija prepared in Example 9 instead of the buckwheat extract, and steviol fermented sugar prepared in Example 2 were added instead of the fermented sugar prepared in Example 1 Kombucha (syrup) was prepared.

Production Example 20. Preparation of pine needle comb tea (syrup)

Pine needles in the same conditions and methods as in Preparation Example 1, except that the pine needle extract prepared in Example 16 was added to the steviol fermented sugar prepared in Example 2 instead of the fermented sugar prepared in Example 1 instead of the buckwheat extract. Kombucha (syrup) was prepared.

Production Example 21. Preparation of turmeric kombucha (syrup)

Turmeric in the same conditions and methods as in Preparation Example 1, except that the turmeric extract prepared in Example 20 instead of the buckwheat extract was added to the steviol fermented sugar prepared in Example 2 instead of the fermented sugar prepared in Example 1 Kombucha (syrup) was prepared.

Preparation Example 22. Preparation of green tea kombucha (syrup)

In the same conditions and method as in Preparation Example 1, except that the green tea leaf extract prepared in Example 17 was added instead of the buckwheat extract, and steviol fermented sugar prepared in Example 2 was added instead of the fermented sugar prepared in Example 1 Turmeric kombucha (syrup) was prepared.

Experimental Example 2. Check pH according to fermentation period of Kombucha

In the process of manufacturing Kombucha in Preparation Examples 1 to 17, the samples were collected on the 0, 5, 10 or 15 days of fermentation and the results of pH measurement are shown in Table 2 below.

pH 0 days 5 days 10 days 15th Preparation Example 1 7.02 3.05 2.72 2.67 Preparation Example 2 6.97 3.02 2.76 2.68 Preparation Example 3 6.48 3.36 2.9 2.76 Preparation Example 4 6.98 3.24 3.01 2.91 Preparation Example 5 4.23 3.04 2.8 2.69 Preparation Example 6 3.38 3.09 2.8 2.71 Preparation Example 7 3 2.83 2.78 2.69 Preparation Example 8 4.73 3.14 2.85 2.72 Preparation Example 9 3.16 3.91 2.74 2.68 Preparation Example 10 2.75 2.67 2.6 2.54 Preparation Example 11 6.03 2.94 2.79 2.73 Preparation Example 12 5.44 3.04 2.74 2.54 Preparation Example 13 6.89 3.02 2.74 2.64 Preparation Example 19 2.4 2.4 2.32 2.27 Preparation Example 20 2.57 2.52 2.46 2.43 Preparation 15 6.49 3.07 2.85 2.74 Preparation Example 16 5.97 2.96 2.86 2.71 Preparation Example 17 6.57 2.92 2.85 2.69 Preparation Example 21 6.21 3.09 2.87 2.63

As shown in Table 2, depending on the fermentation period, pH of all comb teas was lowered, and pH 2 to 3 was reached on the 15th day of fermentation. From this, it can be seen that the manufacturing method according to the present invention produces an organic acid depending on the fermentation period, thereby lowering the pH of the kombucha.

On the other hand, Fig. 2 shows a photograph of the bacterial membrane obtained after the first fermentation in each Kombucha manufacturing process.

Experimental Example 3. Analysis of sugar contained in kombucha

The sugar contained in the kombucha prepared by the method according to the present invention was confirmed by performing a TLC chromatogram in a conventional manner. Green tea and Omija kombu tea prepared in Preparation Examples 15 and 7, respectively, were used, and comb tea prepared by adding unfermented sugar as a control was used. Meanwhile, TLC was performed using a solution in which acetonitrile and water were mixed at a volume ratio of 85:15 and a solution of nitromethane, 1-propanone and water at a volume ratio of 2: 5: 1.5, respectively.

As a result, as shown in FIGS. 3 and 4, the Kombuchas of Preparation Examples 15 and 7 prepared using fermented sugar retained the characteristics of rich probiotics as the oligosaccharides remained after fermentation. On the other hand, the comb tea of the control group was mainly composed of monosaccharides as carbohydrates (FIGS. 3 and 4).

Experimental Example 4. Checking the total equivalent and heat value of the Kombucha

The total equivalent amount and heat amount of the comb tea prepared by the method according to the present invention were confirmed by the following method. First, the total equivalent amount was measured by a conventional method, and the heat amount was measured by the same conditions and methods as Experimental Example 1. At this time, as a control, a kombucha prepared by adding unfermented sugar was used.

sample glucose
(g / ℓ) fruit sugar
(g / ℓ) Total equivalent
(g / ℓ) calorie
(Cal / ℓ) Control green tea kombucha (before fermentation) 34.8 24.6 59.4 237.6 Control Green Tea Combucha (20 days after fermentation) 24.4 19.6 44.0 175.8 Preparation Example 15 Green tea Kombucha (before fermentation) 19.4 14.2 33.6 134.5 Preparation Example 15 Green tea Kombucha (20 days after fermentation) 13.7 11.3 25.0 100.0 Control Omija kombucha (before fermentation) 27.0 24.1 51.0 204.2 Control Omija Kombucha (20 days after fermentation) 17.0 22.9 40.1 160.4 Production Example 7 Omija kombucha (before fermentation) 12.5 16.19 28.6 114.3 Preparation Example 7 Omija kombucha (20 days after fermentation) 10.9 15.3 26.1 104.5

As a result, as shown in Table 3 and FIG. 5, the control green tea combucha (20 days after fermentation) provided a caloric value of 35 to 40 cal per 1 cup (approximately 236.6 ml) similar to commercial combucha. On the other hand, based on the control green tea Kombucha (20 days after fermentation) or the control Omija Kombucha (20 days after fermentation), Preparation Example 15 Green Tea Kombucha (20 days after fermentation) or Preparation Example 7 Omija Kombucha (20 days after fermentation) As a result of calculating the heat value of), the comb tea according to the present invention contained only 57% (green tea) and 65.1% (Omija) of calories, respectively, compared to the control comb tea.

From the above, the Kombucha according to the present invention contained oligosaccharides abundantly while having a low calorie content.

Experimental Example 5. Confirmation of changes in curcuminoid content in turmeric comb tea

The content of curcuminoids present in the prepared turmeric combucha was analyzed using liquid chromatography. First, each of the turmeric extract, turmeric kombucha, and turmeric kombucha (syrup) obtained in Example 20, Preparation Example 18, and Production Example 21 was centrifuged to obtain a supernatant and a precipitate, respectively, to prepare a sample. The results of performing liquid chromatography in a conventional manner using the prepared samples are shown in Table 4 below.

Curcumin
(Mg / 100 ml) Dimethoxycurcumin
(Mg / 100 ml) Caffeine
(Mg / 100 ml) Routine
(Mg / 100 ml) Quercetin
(Mg / 100 ml) Example 20_Supernatant 0.64 ± 0.01 0.166 ± 0.004 N / D N / D 0.23 ± 0.00 Preparation Example 18_Supernatant N / D N / D 0.55 ± 0.01 0.099 ± 0.005 N / D Preparation Example 21_Supernatant N / D N / D 0.58 ± 0.01 0.097 ± 0.001 N / D Example 20_Sediment 48.1 ± 1.6 8.20.4 N / D N / D 0.75 ± 0.05 Preparation example 18_precipitate 0.13 ± 0.01 N / D N / D N / D 0.09 ± 0.00 Preparation Example 21_precipitate 0.09 ± 0.00 N / D N / D N / D N / D

* N / D: not detected

As shown in Table 4, curcumin, caffeine, rutin and quercetin were detected in the supernatant and sediment of turmeric kombucha prepared in Preparation Examples 18 and 21.

Experimental Example 6. Analysis of Omija kombucha

6-1. Taste analysis

The taste of Omija Kombucha (Production Example 7) and Omija Kombucha (Syrup) (Production Example 19) prepared above were analyzed using a taste tester. Analysis was performed using a taste tester from Insent, and was conducted according to the manufacturer's protocol. At this time, in the process of preparing Omija kombucha, samples were collected and used on fermentation 0, 5, 10, or 15 days, and the Omija extract of Example 9 was used as a control.

As a result, as shown in Figure 6, when compared to the extract of Omija, Omija Kombucha increased sour and salty, while bitter and astringent taste decreased.

Accordingly, it was found from the above that Omija kombucha prepared using fermented sugar or steviol fermented sugar exhibits more excellent functionality.

6-2. Lignan component analysis

The lignan components present in Omija kombucha (Production Example 7) and Omija kombucha (Syrup) (Production Example 19) prepared above were analyzed using liquid chromatography, and the results are shown in Table 5 below. At this time, as a control, the extract of Omija prepared in Example 9 was used.

Cizandrine (mg / 100ml) Gomisin A (mg / 100ml) Gomisin N (mg / 100ml) Example 9 6.26 ± 0.13 1.32 ± 0.02 1.21 ± 0.03 Preparation Example 7 10.13 ± 1.53 2.05 ± 0.39 0.74 ± 0.07 Preparation Example 19 10.96 ± 0.20 2.29 ± 0.03 1.03 ± 0.02

As shown in Table 5, compared to the control group, the content of cyzandrine, gomisin A and gomisin N in Omija combucha of Preparation Examples 7 and 19 increased by about 1.5 to 2 times.

Experimental Example 7. Confirmation of the antioxidant activity of kombucha

The antioxidant activity of Kombucha prepared in the present invention was confirmed by measuring DPPH radical scavenging activity. At this time, in the process of manufacturing Kombucha in Preparation Examples 1 to 17, samples were collected at 0, 5, 10, or 15 days of fermentation to measure DPPH radical scavenging ability in a conventional manner. Measurement results are shown in Table 6 and Figure 7 below.

Kombucha Kombucha (mg / g) Day 0 (%) Day 5 (%) Day 10 (%) Day 15 (%) Preparation Example 1 7.86 12.69 11.52 5.77 Preparation Example 2 7.90 9.30 20.35 11.64 Preparation Example 3 23.46 31.53 31.00 30.21 Preparation Example 4 26.68 25.79 28.14 27.95 Preparation Example 5 39.76 27.31 35.16 36.51 Preparation Example 6 31.45 37.79 33.19 38.58 Preparation Example 19 13.17 22.16 31.43 22.13 Preparation Example 7 14.83 18.38 23.67 24.03 Preparation Example 8 10.48 3.93 16.43 8.25 Preparation Example 9 4.35 8.93 18.04 10.53 Preparation Example 10 34.82 45.23 26.42 27.47 Preparation Example 11 0 19.19 20.27 12.67 Preparation Example 12 79.63 82.80 83.91 83.74 Preparation Example 13 29.84 48.59 43.41 43.19 Preparation Example 22 67.12 68.12 69.53 69.67 Preparation 15 50.61 63.21 69.53 69.67 Preparation Example 16 6.48 7.48 8.03 12.05 Preparation Example 17 0 1.33 12.00 0

As shown in Table 6, strawberry black tea kombucha (Production Example 12), green tea kombucha (Production Example 15), and green tea kombucha (Syrup) (Production Example 22) showed the highest antioxidant activity. On the other hand, most of Kombucha maintained antioxidant activity until the 15th of fermentation, whereas buckwheat Kombucha (Preparation 1), Yulmu Kombubucha (Preparation 2), and Galamansi Kombucha (Preparation 9), Goji wolfcomb Bucha (Preparation 11) and Omija kombucha (Syrup) (Preparation 19) showed a tendency to decrease antioxidant activity after 10 days of fermentation.

In conclusion, the kombucha according to the present invention can be usefully used as a kombucha having excellent probiotic activity by containing low calories and high oligosaccharides while maintaining the intrinsic activity of the extract used to prepare kombucha.

Claims (10)

Method for producing a low-calorie kombucha comprising the step of culturing by adding fermented sugar and kombucha strain to the natural extract.
The method of claim 1, wherein the natural extract is a plant-derived natural extract.
The method of claim 2, wherein the plant is any one or more selected from the group consisting of plants flowers, leaves, fruits, roots, and seeds.
The method of claim 1, wherein the natural extract is buckwheat, yulmu red bean, guava leaf, rooibos, quince, cornus, omija, noni, calamansi, hibiscus, goji, black tea, strawberry black tea, boy leaf, pine needles, green tea, corn, A method of manufacturing a low-calorie kombucha, selected from the group consisting of barley, goats, red ginseng, pomegranate, Matthew and turmeric.
The method of claim 1, wherein the fermented sugar is fermented by a strain of genus Leukonostock.
The method of claim 5, wherein the strain of genus Leuconostoc is selected from the group consisting of Leuconostoc ticreum , Leuconostoc mesenteroides and Leuconostoc lactis . Method of manufacturing one or more, low calorie comb teas.
The method of claim 1, wherein the fermented sugar is added at 5 to 20 v / v% based on the total volume of the comb tea.
The method of claim 1, wherein the culturing is performed at a temperature of 15 to 50 ° C.
The method of claim 1, wherein the culture is performed for 5 to 50 days.
A low-calorie comb tea produced by the manufacturing method according to claim 1.

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