KR20200066842A - A kombucha composition and a prepartion method thereof - Google Patents

Abstract

The present invention relates to a manufacturing method of a kombucha beverage manufactured by applying scoby composed of yeast and an acetobacter to a tea extract and fermenting the same. After preparing a tea extract mixture by selecting a tea having desired flavor from coarse teas such as green tea, black tea, and oelong tea and controlling an addition ratio, kombucha vinegar is manufactured by adding the yeast and the acetobacter. The present invention provides an excellent effect of manufacturing a functional beverage of high quality having excellent tastes, smells, and functionality in a short time by adding lactobacillus having fermentation promotion and the functionality and fermenting the same.

Description

A kombucha composition and a prepartion method thereof

The present specification relates to a method for manufacturing a novel kombucha composition and a kombucha composition prepared thereby.

Kombucha fermented beverage is a kind of black tea fermented beverage produced by inoculating tea fungus as a fermenting agent in a mixture of black tea and sugar and fermenting alcohol by yeast and acetic acid fermentation by acetic acid bacteria. Kombucha fermented beverages have been used in the Orient as a material for longevity and treatment before 2000, and have been widely used in China, Tibet, Russia, Japan, Poland, Bulgaria, Germany, and Indonesia, and recently in the United States. And it is recognized as a health drink for the prevention of adult diseases and is being manufactured and consumed at home.

Kombucha fermented beverage contains useful components of tea extract used as a base and various fermented products biosynthesized by alcohol and acetic acid fermentation, detoxifying action, antimicrobial action against harmful microorganisms, blood pressure lowering effect and immunity in the human body It has an anti-cancer functional effect through enhancing action. In particular, in the production of kombucha beverages through stationary culture, acetic acid bacteria produce acetic acid as the main 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, a starter involved in Kombucha fermentation, refers to a membrane-shaped cellulose mass, which contains various yeast and acetic acid bacteria, and performs characteristic alcohol and acetic acid fermentation. In addition, the fermentation broth recovered as a result of the culture is used as a starter for the fermentation of Kombucha together with tea fungus. Currently known tea fungus starters are named (classified) as Oriental, European and Tibetan starters depending on the region in which they are used. Therefore, the taste and quality of the Kombucha beverage can be determined according to the type and concentration of the tea extract as a raw material used, the type and concentration of the fermented sugar added, the type of starter and the culture method (political culture, shake culture), which It also affects the growth of yeast and acetic acid, which are starters, and the production of wild products.

However, the sensory and functional effects of kombucha prepared according to the above-described type of starter and its cultivation method were insufficient to meet the demands of general consumers, so research on kombucha according to the new manufacturing method is urgently needed. to be.

The existing Kombucha products in circulation are commercialized by stopping the fermentation in the middle without going through the Kombu vinegar manufacturing stage. In addition, due to incomplete Yeast fermentation, there is a problem in that containers are exploded during distribution due to excessive amounts of alcohol or excessive production of carbonic acid. In addition, in the case of kombucha manufactured according to the above-mentioned type of starter and its cultivation method, strains that are not currently listed for edible use in accordance with domestic regulations are included, and the strain sensory and functional effects meet the needs of general consumers. There is a shortage to prescribe. Therefore, the optimum composition for the optimum fermentation of kombucha was determined and a new manufacturing method was used to study kombucha.

Korean Patent Publication No. 10-2018-0026021

Accordingly, the present inventors intend to provide a combucha composition having excellent functional and sensory effects produced by a new manufacturing method to general consumers.

Accordingly, an object of the present invention is to provide a method for manufacturing a novel kombucha composition.

Another object of the present invention is to provide a kombucha composition prepared according to the above manufacturing method.

The object of the present invention is not limited to the object mentioned above. The object of the present invention will be more apparent from the following description, and will be realized by means described in the claims and combinations thereof.

In one aspect of the present invention, a method of manufacturing a kombucha composition comprises: (a) preparing a green tea extract; (B) the first fermentation after inoculation of the Kombucha starter containing yeast and acetic acid bacteria in the leaf tea extract; (C) preparing a mixture of the primary fermentation broth-tea extract by mixing the tea extract to the fermentation broth of the first fermentation is completed; And (d) inoculating the mixture with lactobacillus genus lactobacillus, followed by secondary fermentation, wherein the lactobacillus genus lactobacillus is Lactobacillus plantarum , Lactobacillus reuteri , Provided is a method for preparing a Kombucha composition, at least one of Lactobacillus lactis and Lactobacillus paracasei .

In one aspect of the present invention, the green tea extract provides at least one of a green tea extract, a black tea extract, and an oolong tea extract, and provides a method for manufacturing a comb tea composition.

In one aspect of the present invention, the content of the leaf relative to the total weight of the extract of the green tea in the step (a) is 0.13% by weight to 0.53% by weight, and provides a method for manufacturing a comb tea composition.

In one aspect of the present invention, the primary fermentation provides a method for producing a comb tea composition, characterized in that fermentation is performed until the acetic acid content is 3% to 5%.

In one aspect of the present invention, the leaf tea extract of the step (c) provides a method for preparing the comb tea composition, wherein the leaf content is 0.13% to 0.53% by weight relative to the total weight of the leaf tea extract.

In one aspect of the present invention, further comprising the step of adding sugar to the extract of the tea leaves before inoculation of the strain of (b) or (d), provides a method of manufacturing a Kombucha composition.

In one aspect of the present invention, further comprising the step of removing the tea mushroom after the secondary fermentation of (d), provides a method for producing a Kombucha composition.

In one aspect of the present invention, further comprising the step of blending an additive to the comb tea composition from which the tea mushroom is removed, provides a method for producing a comb tea composition.

Another aspect of the present invention provides a kombucha composition prepared according to any one of the above manufacturing methods.

In another aspect of the present invention, the comb tea composition provides a comb tea composition having a residual alcohol content of 0.1% or less.

In another aspect of the invention, the comb tea composition is any one of oxalic acid, malic acid, lactic acid, acetic acid, citric acid and succinic acid Provided is a kombucha composition comprising one or more.

The Kombucha composition according to the method for preparing the Kombucha composition of the present invention produces various organic acids and has a higher content than the Kombucha composition.

The Kombucha composition according to the method for preparing the Kombucha composition of the present invention significantly reduces the residual alcohol content in the existing Kombucha composition.

The kombucha composition according to the method for preparing the kombucha composition of the present invention has a good balance of rich taste and acidity compared to the flavor of the existing kombucha composition.

The kombucha composition according to the method for preparing the kombucha composition of the present invention expresses a rich acidity.

The effects of the present invention are not limited to the effects mentioned above. It should be understood that the effects of the present invention include all effects that can be deduced from the following description.

1 is a manufacturing process diagram of a Kombucha composition according to an aspect of the present invention.
2 is the result of Experimental Example 7, FIG. 2A is the alcohol content of the Kombucha composition of the present invention, and FIG. 2B is the alcohol content of the Kombucha composition of other companies.
3 is a result of measuring the organic acid content before and after fermentation according to Experimental Example 8 of the present invention.

Unless otherwise specified, all numbers, values, and/or expressions used to describe the components, reaction conditions, and content of components used herein include various of the measurements by which these numbers are obtained to obtain these values among others. Since the uncertainties are approximations, it should be understood that in all cases they are modified by the term "about". In addition, when numerical ranges are disclosed in this description, these ranges are continuous, and include all values from the minimum value in this range to the maximum value including the maximum value, unless otherwise indicated. Further, when such a range refers to an integer, all integers including the minimum value to the maximum value including the maximum value are included unless otherwise indicated.

In the present specification, when a range is described for a variable, it will be understood that the variable includes all values within the described range including the described endpoints of the range. For example, a range of “5 to 10” includes values of 5, 6, 7, 8, 9, and 10, as well as any subrange of 6 to 10, 7 to 10, 6 to 9, 7 to 9, and the like. It will be understood to include, and include any value between integers pertinent to the stated range of ranges such as 5.5, 6.5, 7.5, 5.5 to 8.5 and 6.5 to 9, and the like. Also, for example, the range of “10% to 30%” is 10% to 15%, 12% to 10%, 11%, 12%, 13%, etc., and all integers including up to 30%. It will be understood that it includes any subranges such as 18%, 20% to 30%, etc., and also includes any value between valid integers within the scope of the stated range, such as 10.5%, 15.5%, 25.5%, and the like.

Hereinafter, the present invention will be described in detail.

In the manufacturing method of a Kombucha drink prepared by inoculating Scoby composed of yeast and acetic acid into a tea extract, a tea of desired flavor is selected and added among green tea, black tea, and oolong tea After preparing the tea extract mixture by adjusting the ratio, in the manufacture of Kombucha vinegar by adding yeast and acetic acid bacteria, by adding fermentation by adding additional lactic acid bacteria with promoting and functional fermentation, it is a high quality functional beverage with excellent taste, aroma and functionality It provides excellent effects that can be produced in a short period of time.

The manufacturing process of the kombucha composition according to one embodiment of the present invention is shown in FIG. 1.

In FIG. 1, the step of introducing green tea may be a step of preparing a tea extract mixed solution by mixing hot tea suitable for flavor at a predetermined ratio and then extracting hot water.

The content of leaf solids contained in the leaf tea extract may be 0.15% to 0.5% by weight. In one embodiment, the present invention may include mixing sugar solution (30˚Bx) → sterilization → Scoby stater inoculation → stationary culture at 30°C for 5 days.

Hereinafter, various aspects of the present invention will be described.

In one aspect of the present invention, a method of manufacturing a kombucha composition comprises: (a) preparing a green tea extract; (B) the first fermentation after inoculation of the Kombucha starter containing yeast and acetic acid bacteria in the leaf tea extract; (C) preparing a mixture of the primary fermentation broth-tea extract by mixing the tea extract to the fermentation broth of the first fermentation is completed; And (d) inoculating the mixture with lactobacillus genus lactobacillus, followed by secondary fermentation, wherein the lactobacillus genus lactobacillus is Lactobacillus plantarum , Lactobacillus reuteri , Provided is a method for preparing a Kombucha composition, which is at least one of Lactobacillus lactis and Lactobacillus paracasei .

The present invention further includes a process of secondary fermentation differently from the conventional method of preparing the Kombucha composition, and provides a functionally and sensoryly superior Kombucha composition including at least one of the four strains during the second fermentation. Can be. The primary and secondary fermentation times can be fermented for 15 to 25 days.

In one embodiment, the kombucha starter may be scoby. SCOBY stands for Synbiotic Colony of Bacteria and Yeast and is a symbiosis of bacteria, yeast and hyphae. The SCOBY can be any commercially available SCOBY.

In one aspect of the present invention, the green tea extract provides at least one of a green tea extract, a black tea extract, and an oolong tea extract, and provides a method for manufacturing a comb tea composition.

In one embodiment, the green tea extract does not contain a tea extract, but provides a method of manufacturing a Kombucha composition comprising any one or more of green tea extract, black tea extract and oolong tea extract.

In one embodiment, the extraction may be hot water extraction.

In one embodiment, the green tea extract includes green tea extract, black tea extract, and oolong tea extract 2, and the leaf weight ratio of the two extracts may be 1: 0.5 to 1.5. Preferably, the leaf weight ratio may be 1:0.9 to 1.1.

When the green tea extract is at least one of green tea extract, black tea extract, and oolong tea extract, the formation of biocellulose formed during fermentation of Kombucha vinegar is excellent. The main components of the biocellulose are gluconic acid, fructose, and acetic acid bacteria. The bacteria are Gram-negative bacilli and have mobility as aerobic bacteria, which are characterized by fermenting sugar or alcohol to make organic acids, and exhibiting excellent resistance in an acidic environment. In addition, it is known that various vitamin B complexes and usnic acids are produced during fermentation. Therefore, the formation of the biocellulose has a positive effect on the quality of the comb tea.

In one aspect of the present invention, the content of the leaf relative to the total weight of the extract of the green tea in the step (a) is 0.13% by weight to 0.53% by weight, and provides a method for manufacturing a comb tea composition. In one embodiment, the content of the leaf is 0.14% by weight to 0.51% by weight, provides a method for producing a comb tea composition. When the content of the leaves is within the above range, the production of biocellulose during fermentation is excellent, and there is no functional taste, so that the sensory compatibility is excellent.

In one aspect of the present invention, the primary fermentation provides a method for producing a comb tea composition, characterized in that fermentation is performed until the acetic acid content is 3% to 5%.

In one embodiment, the temperature during the primary fermentation may be 28 to 32 ℃.

In one embodiment, the primary fermentation can be fermented for 4 to 16 days.

When the primary fermentation conditions are satisfied, abundant acidity is expressed, and at the same time, the occurrence of odor can be reduced.

In one embodiment, the temperature during the second fermentation may be 28 to 32 ℃.

In one embodiment, the secondary fermentation may be fermented for 2 days or more to 10 days or less.

In one aspect of the present invention, the leaf tea extract of the step (c) provides a method for preparing the comb tea composition, wherein the leaf content is 0.13% to 0.53% by weight relative to the total weight of the leaf tea extract. In one aspect of the present invention, the content of the leaf relative to the total weight of the extract of the green tea in the step (c) is 0.13% by weight to 0.53% by weight, and provides a method for manufacturing a comb tea composition. In one embodiment, the content of the leaf is 0.14% by weight to 0.51% by weight, provides a method for producing a comb tea composition. When the content of the leaves is within the above range, the production of biocellulose during fermentation is excellent, and there is no functional taste, so that the sensory compatibility is excellent.

In one aspect of the present invention, further comprising the step of adding sugar to the extract of the tea leaves before inoculation of the strain of (b) or (d), provides a method of manufacturing a Kombucha composition.

In one embodiment, the sugar may be sugar.

In one aspect of the present invention, further comprising the step of removing the tea mushroom after the secondary fermentation of (d), provides a method for producing a Kombucha composition.

In one aspect of the present invention, further comprising the step of blending an additive to the comb tea composition from which the tea mushroom is removed, provides a method for producing a comb tea composition. Additives that can be blended may be as follows. Sweeteners can include sugar, fructose, oligosaccharides, and honey. As a juice component, pineapple concentrate, apple concentrate, grape concentrate, raspberry concentrate, and the like may be included. Herbal ingredients may include hibiscus concentrate, herbal extracts, and the like. In addition, carbon dioxide of carbon dioxide type may be included. In addition, vitamin C, enzyme treatment routines, etc. may be included as antioxidant components.

Another aspect of the present invention provides a kombucha composition prepared according to any one of the above manufacturing methods.

In another aspect of the present invention, the comb tea composition provides a comb tea composition having a residual alcohol content of 0.1% or less. In one embodiment, the Kombucha composition prepared according to the above preparation method has a significantly lower alcohol content than the existing Kombucha composition. Accordingly, the Kombucha composition may have a residual alcohol content of 0.1% or less, 0.05% or less, 0.01% or less, 0.001% or less, or preferably 0%.

In another aspect of the invention, the comb tea composition is any one of oxalic acid, malic acid, lactic acid, acetic acid, citric acid and succinic acid Provided is a kombucha composition comprising one or more.

In one embodiment, oxalic acid in the kombucha composition may be 50ppm to 2000ppm.

In one embodiment, malic acid in the kombucha composition may be 10ppm to 2000ppm.

In one embodiment, the lactic acid in the comb tea composition may be 50ppm to 2000ppm.

In one embodiment, acetic acid in the comb tea composition may be 8000ppm to 12000ppm.

In one embodiment, the citric acid in the combucha composition may be 100ppm to 2000ppm.

In one embodiment, succinic acid in the kombucha composition may be 50ppm to 2000ppm.

Hereinafter, the present invention will be described in more detail through specific examples. The following examples are only examples for helping the understanding of the present invention, and the scope of the present invention is not limited thereto.

Experimental Example 1. Leaf composition

In order to confirm the desirable leaf composition when preparing kombucha, as shown in Tables 1 to 7 below, green tea, black tea, oolong tea, and boycha were mixed and extracted, sugar was added, and fermented with a scoby starter strain to confirm the formation of cellulose.

For the green tea, oolong tea, and black tea, Lotte Chilsung products were used.

Cellulose formation was measured by vernier calipers by separating the jelly-like cellulose film formed on the top surface of the fermentation broth after fermentation using a container having the same surface area (1,000 ml Beaker).

division T-1 T-2 T-3 T-4 T-5 T-6 T-7 T-8 T-9 T-10 green tea Woojeon 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 2nd car black tea Uva 0.2 Luhuna 0.2 Dimbla 0.2 Gate 0.2 Darjeeling 0.2 Oolong tea Iron Quan Yin 0.2 repair 0.2 Color 0.2 Boy tea Psoriasis 0.2 Wet window 0.2 system 0.4 0.4 0.4 0.4 0.4 0.4 0.4 0.4 0.4 0.4 Extract amount (mL) 100 100 100 100 100 100 100 100 100 100 Sugar solution (mL) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) Gross weight (mL) 200 200 200 200 200 200 200 200 200 200 Weight ratio leaf content (%) 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 Cellulose formation ○ ○ ○ ○ ○ ○ ○ ○ X X

division T-11 T-12 T-13 T-14 T-15 T-16 T-17 T-18 T-19 T-20 green tea Woojeon 2nd car 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 black tea Uva 0.2 Luhuna 0.2 Dimbla 0.2 Gate 0.2 Darjeeling 0.2 Oolong tea Iron Quan Yin 0.2 repair 0.2 Color 0.2 Boy tea Psoriasis 0.2 Wet window 0.2 system 0.4 0.4 0.4 0.4 0.4 0.4 0.4 0.4 0.4 0.4 Extract amount (mL) 100 100 100 100 100 100 100 100 100 100 Sugar solution (mL) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) Gross weight (mL) 200 200 200 200 200 200 200 200 200 200 Weight ratio leaf content (%) 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 Cellulose formation ○ ○ ○ ○ ○ ○ ○ ○ X X

division T-21 T-22 T-23 T-24 T-25 T-26 T-27 T-28 T-29 T-30 black tea Uva 0.2 0.2 0.2 0.2 0.2 Luhuna 0.2 0.2 0.2 0.2 0.2 Dimbla Gate Darjeeling Oolong tea Iron Quan Yin 0.2 0.2 repair 0.2 0.2 Color 0.2 0.2 Boy tea Psoriasis 0.2 0.2 Wet window 0.2 0.2 system 0.4 0.4 0.4 0.4 0.4 0.4 0.4 0.4 0.4 0.4 Extract amount (mL) 100 100 100 100 100 100 100 100 100 100 Sugar solution (mL) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) Gross weight (mL) 200 200 200 200 200 200 200 200 200 200 Weight ratio leaf content (%) 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 Cellulose formation ○ ○ ○ X X ○ ○ ○ X X

division T-31 T-32 T-33 T-34 T-35 T-36 T-37 T-38 T-39 T-40 black tea Uva Luhuna Dimbla 0.2 0.2 0.2 0.2 0.2 Gate 0.2 0.2 0.2 0.2 0.2 Darjeeling Oolong tea Iron Quan Yin 0.2 0.2 repair 0.2 0.2 Color 0.2 0.2 Boy tea Psoriasis 0.2 0.2 Wet window 0.2 0.2 system 0.4 0.4 0.4 0.4 0.4 0.4 0.4 0.4 0.4 0.4 Extract amount (mL) 100 100 100 100 100 100 100 100 100 100 Sugar solution (mL) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) Gross weight (mL) 200 200 200 200 200 200 200 200 200 200 Weight ratio leaf content (%) 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 0.2 Cellulose formation ○ ○ ○ X X ○ ○ ○ X X

division T-41 T-42 T-43 T-44 T-45 black tea Uva Luhuna Dimbla Gate Darjeeling 0.2 0.2 0.2 0.2 0.2 Oolong tea Iron Quan Yin 0.2 repair 0.2 Color 0.2 Boy tea Psoriasis 0.2 Wet window 0.2 system 0.4 0.4 0.4 0.4 0.4 Extract amount (mL) 100 100 100 100 100 Sugar solution (mL) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) Gross weight (mL) 200 200 200 200 200 Weight ratio leaf content (%) 0.2 0.2 0.2 0.2 0.2 Cellulose formation ○ ○ ○ X X

division T-46 T-47 T-48 T-49 T-50 T-51 Oolong tea Iron Quan Yin 0.2 0.2 repair 0.2 0.2 Color 0.2 0.2 Boy tea Psoriasis 0.2 0.2 0.2 Wet window 0.2 0.2 0.2 system 0.4 0.4 0.4 0.4 0.4 0.4 Extract amount (mL) 100 Sugar solution (mL) 100(30˚Bx) Gross weight (mL) 200 Weight ratio leaf content (%) 0.2 Cellulose formation X X X X X X

division T-52 T-53 T-54 T-55 T-56 T-57 T-58 T-59 green tea Woojeon 0.1 0.1 0.1 0.4 black tea Uva 0.1 0.1 0.1 0.4 Oolong tea Iron Quan Yin 0.1 0.1 0.1 0.4 Boy tea Psoriasis 0.1 0.4 Wet window 0.1 0.4 system 0.4 0.4 0.4 0.4 0.4 0.4 0.4 0.4 Extract amount (mL) 100 Sugar solution (mL) 100(30˚Bx) Gross weight (mL) 200 Weight ratio leaf content (%) 0.2 Cellulose formation X X X X ○ ○ ○ ○

As a result of the experiment, it was confirmed that when the tea was added, the formation of biocellulose formed during fermentation of Kombucha vinegar did not occur. This is because, in the case of boycha, it is post-fermentation by microorganisms, not enzymatic fermentation, and thus it is judged that inhibition of fermentation by microbial elements is achieved during extraction. Therefore, it was confirmed that the leaves for manufacturing Kombucha vinegar and Kombucha drink bases are available in one or two or three combinations of green tea, black tea, and oolong tea, excluding Boycha.

Experimental Example 2 Determination of the content of leaves, which are the solids contained in the extract of leaf tea

Depending on the content of the leaves, which are the solid content of the tea leaves, when comb tea is produced, whether cellulose is formed, whether it is precipitated or not, and whether it is functionally suited.

Thus, as shown in Tables 8 to 9, green tea, black tea, and oolong tea were mixed to extract the leaves, and fermented with a scoby starter strain after sugar addition to determine whether cellulose was formed, precipitated, and sensory compatibility. .

division T-1 T-2 T-3 T-4 T-5 T-6 T-7 T-8 T-9 T-10 green tea Woojeon 0.03 0.07 0.10 0.13 0.17 0.20 0.23 0.27 0.30 0.33 black tea Uva 0.03 0.07 0.10 0.13 0.17 0.20 0.23 0.27 0.30 0.33 Oolong tea Iron Quan Yin 0.03 0.07 0.10 0.13 0.17 0.20 0.23 0.27 0.30 0.33 system 0.10 0.20 0.30 0.40 0.50 0.60 0.70 0.80 0.90 1.00 Extract amount (mL) 100 100 100 100 100 100 100 100 100 100 Sugar solution (mL) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) Gross weight (mL) 200 200 200 200 200 200 200 200 200 200 Weight ratio leaf content (%) 0.05 0.10 0.15 0.20 0.25 0.30 0.35 0.40 0.45 0.50 Cellulose formation X X ○ ○ ○ ○ ○ ○ ○ ○ Precipitation X X X X X X X X X X Sensory compatibility Good one,
Weak flavor Good

division T-11 T-12 T-13 T-14 T-15 T-16 T-17 T-18 T-19 T-20 green tea Woojeon 0.37 0.40 0.43 0.47 0.50 0.53 0.57 0.60 0.63 0.67 black tea Uva 0.37 0.40 0.43 0.47 0.50 0.53 0.57 0.60 0.63 0.67 Oolong tea Iron Quan Yin 0.37 0.40 0.43 0.47 0.50 0.53 0.57 0.60 0.63 0.67 system 1.10 1.20 1.30 1.40 1.50 1.60 1.70 1.80 1.90 2.00 Extract amount (mL) 100 100 100 100 100 100 100 100 100 100 Sugar solution (mL) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) 100(30˚Bx) Gross weight (mL) 200 200 200 200 200 200 200 200 200 200 Weight ratio leaf content (%) 0.55 0.60 0.65 0.70 0.75 0.80 0.85 0.90 0.95 1.00 Cellulose formation ○ ○ ○ ○ ○ X X X X X Precipitation X X X ○ ○ ○ ○ ○ ○ ○ Sensory compatibility Gomi remains

As a result of the experiment, biocellulose formed during fermentation of Kombucha vinegar was not formed at a solids content of 0.1% or less and 0.8% or more based on weight ratio. In addition, biocellulose was produced at 0.55% to 0.65% of solids based on weight ratio, but was not suitable for vinegar and beverage base production due to its strong functional taste. Therefore, the solid content of tea leaves was the best in the range of 0.15% to 0.5% by weight.

Experimental Example 3. Alcohol production by SCOBY (yeast) fermentation time when fermenting Kombucha vinegar

In order to confirm the alcohol production according to the fermentation conditions, experiments were performed as shown in Table 10 below.

The leaves were used by combining luhuna (black tea) and uba (black tea) in a weight ratio of 1:1.

division T-1 T-2 T-3 T-4 T-5 T-6 T-7 T-8 T-9 T-10 T-11 Weight ratio leaf content (%) 0.30 Fermentation temperature (℃) 30 Fermentation Time (Days) 0 One 2 3 4 5 6 7 8 9 10 Alcohol content (%) 0.0 1.0 1.7 3.0 4.1 6.0 7.0 7.5 7.5 7.5 7.5 pH 5.7 5.4 5.0 4.7 4.5 4.4 4.4 4.2 4.2 4.2 4.2

Experimental Example 4. Selection of appropriate acetic acid fermentation degree according to alcohol content

In order to select the appropriate degree of acetic acid fermentation according to the alcohol content, experiments were performed as shown in Table 11 below.

division T-1 T-2 T-3 T-4 T-5 T-6 T-7 T-8 Alcohol content (%) 0.0 1.0 1.7 3.0 4.1 6.0 7.0 7.5 Acetic acid content (%) 0.0 0.8 1.6 2.7 4.0 5.8 6.2 6.6 pH 5.7 5.2 4.6 4.3 3.6 3.2 3.0 2.6 Fermentation temperature (℃) 30.0 Fermentation Time (Days) 15 Sensory evaluation - Unripe flavor Rich acidity expression And due to fermentation
Already occurring

The final goal is the production of acetic acid. Acetic acid first produces alcohol, and then alcohol breaks down, producing acetic acid.

As a result of the experiment, the fermentation conditions for the manufacture of Kombucha vinegar were set as a reference by expressing the best sensory flavor at a level of about 4% acetic acid.

Experimental Example 5. Confirmation of fermentation aptitude by adding leaf content during the second fermentation of Kombucha vinegar

The fermentation aptitude according to the content of the leaf, which is the solid content included in the extract of the leaf tea, which was added during the second fermentation, was confirmed as shown in Table 12 below.

division T-1 T-2 T-3 T-4 T-5 T-6 T-7 T-8 Remark Leaf content
(%) Kombucha vinegar 0.15 0.30 0.50 Acetic acid 4% Secondary input extract 0.15 0.50 0.15 0.50 0.15 0.50 0.75 1.00 sub Total 0.30 0.65 0.45 0.80 0.65 1.00 1.25 1.50 Cellulose formation ○ ○ ○ ○ ○ ○ X X Precipitation X X X X X X ○ ○ Sensory compatibility Good taste and acidity balance Lower fermentation by solid content precipitation

As a result of the experiment, the foliar content contained in Kombucha vinegar was converted to organic acid due to the effect of fermentation, so that the effect on the second fermentation disappeared. Optimal fermentation aptitude was shown at 0.5% or less that was set in the experiment.

Experimental Example 6. Confirmation of biocellulose production, specification, and sensory changes according to cell type during the second fermentation of Kombucha vinegar

During the second fermentation, experiments by species were performed as shown in Table 13 below.

Among the strains used in the following experiment, LLP 5193 was deposited as KCCM11598P (Nov. 3, 2014) at the Korea Microbiological Conservation Center, and LLP 5273 was also deposited as KCCM11696P (May 7, 2015) at the Korea Microbial Conservation Center.

These two lactic acid bacteria are registered as acid resistance, HMG-CoA inhibition, etc. in Patent Nos. 10-1683686, 10-1827701, 10-1848230, and 10-1800174.

division T-1 T-2 T-3 T-4 T-5 T-6 T-7 T-8 T-9 T-10 T-11 Remark Secondary fermentation broth (%) 0.3 Control √ Lactobacillus LLP 5193 √ LB9: L. plantarum LLP 5273 √ LB9: L. plantarum L. reuteri √ L.lactis √ L. paracasei √ L. acidophlus √ Other strains S. thermophlus √ B. coagulans √ Aspergillus niger √ Aspergillus oryzae √ Cellulose thickness (mm) 5 14 15 15 16 15 5 6 4 5 6 Acidity (%) 1.50 1.57 1.64 1.65 1.60 1.55 2.90 2.50 2.60 1.50 1.50 pH 3.20 3.20 3.30 3.30 3.20 3.20 2.40 2.80 2.60 3.20 3.20 Bx(˚) 1.51 1.53 1.50 1.48 1.53 1.50 1.55 1.50 1.50 1.50 1.50 Sensory compatibility Normal Kombucha flavor Good taste and acidity balance The acidity is too strong,
Vinegar flavor generation Soil odor Fermented miso
(already)

As a result of the experiment, as a result of inoculating lactic acid bacteria during the second fermentation based on the minimum value of the leaf content of 0.3%, 4 types of lactic acid bacteria including LLP 5193 (L. plantarum) inoculated group, while maintaining stable acetic acid compared to Control Bio Cellulose content increased. In addition, in the sensory test, 5 types of lactic acid bacteria test group showed a balance of rich acidity and rich taste. There was no difference in the aptitude for fermentation of lactic acid bacteria according to the leaf content in the previously selected 0.15% to 0.50% content. However, in the experimental group fermented with strains other than the above-mentioned five species, excessive acidity was generated, or odor was generated, which was not suitable as a secondary fermentation competency. Therefore, five types of lactic acid bacteria strains and leaf content ranges (0.3% to 1.0%) that can expect the effect of improving the flavor while promoting bio-cellulose production during the second fermentation were selected.

Experimental Example 7. Measurement of the alcohol content of the Kombucha composition of the present invention

The alcohol content of the finished Kombucha composition and the alcohol content of other Kombucha compositions were measured.

The composition of the present invention Combucha composition읜 leaf composition was made by using Lufuna and Uva in a weight ratio of 1 to 1, and the leaf content was 0.6% (1st 0.3% + 2nd 0.3%), and 30°C as the primary fermentation condition. It was fermented at temperature for 19 days until fermentation to a concentration of 4% acetic acid. In addition, at a temperature of 30°C by secondary fermentation, Lactobacillus plant tarum having a deposit number of KCCM11598P and Lactobacillus plant tarum having a deposit number of KCCM11696P were mixed and fermented for 5 days.

Non-sterilized products were used among commercially available products as other Kombucha compositions.

Alcohol content was measured by GC/MS method, and it was measured by applying liquor analysis regulation 6-4-3 [3rd method, gas chromatography method] attached to the'Liquor Analysis Regulations' according to the National Tax Service.

(1) Reagent

Ethanol standard solution: Dilute ethanol (special grade) with water to make a standard solution series of 1 to 10 v/v% ethanol.

(2) Device

Gas chromatography: Attached with a hydrogen chloride ionization detector (F.I.D)

Column: Glass or stainless steel column filled with column filler

The analysis conditions of gas chromatography are as follows.

-Column temperature: 60~150℃

-Test material injection part temperature: 150~200℃

-Detector temperature: 150~200℃

-Carrier gas: N ₂ or He

-Flow rate: 30~40ml/min

(3) Test operation

The height or area of the ethanol peak is obtained from the gas chromatogram obtained by injecting 1 to 5 µl of the unpretreated test material or distilled test material (15℃) into the gas chromatograph, and the ethanol standard solution series is previously prepared in the same way as the test material. The content of ethanol was determined according to the calibration curve prepared by treatment.

The experimental results were as shown in FIG. 2. Figure 2a is the alcohol content of the Kombucha composition of the present invention, Figure 2b is the alcohol content of the Kombucha composition of other companies.

Experimental Example 8. Measurement of organic acid content before and after secondary fermentation

The organic acid content before and after the first fermentation and the second fermentation was measured for the Kombucha composition of the present invention.

The leaf composition and leaf contents related to the primary fermentation and the secondary fermentation are as follows.

1) Leaf composition-Lufuna: Uva = 1:1

2) Leaf content: 0.6% (1st 0.3% + 2nd 0.3%)

3) 1st fermentation conditions: temperature (30℃), time (19 days) target indicator (acetic acid 4%)

4) Secondary fermentation conditions: temperature (30℃), time (5 days), mixed with 2 types of lactic acid bacteria (mixed Lactobacillus plant tarum with deposit number KCCM11598P and Lactobacillus plant tarum with deposit number KCCM11696P)

The measurement results were as shown in FIG. 3. As a result of the experiment, after the second fermentation, various organic acids were measured than the first fermentation. Diversity of organic acid according to fermentation is linked to the sensory of tea, but only shows the sour taste due to the production of acetic acid during fermentation of vinegar, but the fermentation shows the sensory significance that it exhibits various sour tastes. Therefore, the Kombucha composition according to the present invention exhibits excellent organoleptic effects by various organic acids.

The embodiments of the present invention have been described above with reference to the accompanying drawings, but those of ordinary skill in the art to which the present invention pertains may be implemented in other specific forms without changing the present invention to its technical spirit or essential features. You will understand that there is. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive.

Korea Microbial Conservation Center (Overseas) KCCM11598P 20141103 Korea Microbial Conservation Center (Overseas) KCCM11696P 20150507

Claims (11)

In the manufacturing method of the Kombucha composition,
(A) preparing a green tea extract;
(B) the first fermentation after inoculation of the Kombucha starter containing yeast and acetic acid bacteria in the leaf tea extract;
(C) preparing a mixture of the primary fermentation broth-tea extract by mixing the tea extract to the fermentation broth of the first fermentation is completed; And
(d) inoculating the mixture with Lactobacillus lactic acid bacteria, followed by secondary fermentation;
The Lactobacillus genus Lactobacillus is Lactobacillus plantarum , Lactobacillus reuteri , Lactobacillus lactis , Lactobacillus lactis , and Lactobacillus paracasei , Lactobacillus paracasei Way.
According to claim 1,
The green tea extract is any one or more of green tea extract, black tea extract and oolong tea extract, a method of manufacturing a kombucha composition.
According to claim 1,
The content of the leaf relative to the total weight of the extract of the leaf tea of the step (a) is 0.13% by weight to 0.53% by weight, a method of manufacturing a comb tea composition.
According to claim 1,
The first fermentation is a method of manufacturing a comb tea composition, characterized in that fermentation until the acetic acid content is 3% to 5%.
According to claim 1,
The leaf tea extract of the step (c), the content of the leaf relative to the total weight of the leaf tea extract is 0.13% by weight to 0.53% by weight, a method of manufacturing a comb tea composition.
According to claim 1,
The method of preparing a kombucha composition further comprising the step of adding sugar to the extract of the green tea before inoculation of the strain of (b) or (d).
According to claim 1,
The method of preparing a kombucha composition further comprising the step of removing the tea mushroom after the second fermentation of (d).
The method of claim 7,
A method of manufacturing a comb tea composition, further comprising the step of blending an additive to the comb tea composition from which the tea mushroom has been removed.
A combucha composition prepared according to any one of claims 1 to 8.
The method of claim 9,
The Kombucha composition, the residual alcohol content is less than 0.1%, Kombucha composition.
The method of claim 9,
The comb tea composition includes any one or more of oxalic acid, malic acid, lactic acid, acetic acid, citric acid and succinic acid. Composition.

Images