KR20200094392A - Method for producing Kombucha using Camellia sinensis and Petasites japonicus and Kombucha produced by the same method - Google Patents

Abstract

The present invention relates to a method of producing kombucha and kombucha produced by the method, wherein the method includes the steps of: (1) mixing Camellia sinensis leaf powder and Petasites japonicus powder in sugar water; (2) producing an aged product by aging the mixture of the step (1); (3) producing a fermented tea by withering, rubbing, fermenting, roasting, drying and pulverizing Camellia sinensis leaves; and (4) fermenting by adding the aged product produced in the step (2), yeast and the fermented tea produced in the step (3) to water. Kombucha of the present invention has excellent antioxidant activity.

Description

Method for producing Kombucha using green tea and coltsfoot and Kombucha produced by the above method{Method for producing Kombucha using Camellia sinensis and Petasites japonicus and Kombucha produced by the same method}

The present invention relates to a method for manufacturing a kombucha and a kombucha prepared by the above method, characterized in that it is prepared using a matured product after mixing green tea and coltsfoot in sugar water.

Kombucha is a fermented beverage obtained by fermentation by symbiotic mycelium of bacteria and yeast known as black tea mushrooms, and mainly uses black tea and sugar as the main ingredients. Kombucha originated from the ancient country of ancient China and is said to have been called “a sacred tea” due to its high detoxification and tonic effect. It was later transmitted to Korea through Japan around 414 AD, and now mainly in Russia, “Tea Kvass It's called "and is used a lot.

A lot of research has been conducted on the physiological activity of Kombucha and its impact on public health, and various physiological activities such as antioxidant, antibacterial, anti-cancer, and wound healing effects, and liver function protection through the inhibition of free radical production are representative. Is reported.

Green tea is a perennial plant belonging to the family Asteraceae and has been ingested since the Three Kingdoms period. Recently, its value has been re-recognized as the functionality of various ingredients contained in green tea is gradually revealed. Green tea contains polyphenols, caffeine, amino acids, vitamin C, and other useful ingredients, so it has been found to be excellent for hangover and nicotine detoxification, fatigue recovery, core action, and skin beautification. The effects of anti-oxidation, anti-cholesterol, hypoglycemic, anti-tumor, and platelet aggregation-inhibiting effects on polyphenols have been proven, and its functionality is attracting much attention.

Coltsfoot ( Petasites japonicus ) is an asteraceae, a perennial herb in which female and male flowers bloom in different aerations. It has very short rhizomes, and flowers bloom before early spring leaves. The flower is surrounded by large scale-like goblets and appears on the ground. There are no petals, but several clusters are rounded together. The flower of a flower is a long lobe, 7-8 mm in diameter. The peduncle grows to about 30 cm in length after the flower has blossomed. The color of the female flower is white, and the male flower is light yellow. The leaves also grow from the rhizome, and have a tall petiole that is 60 cm long as an elongated form close to a round shape. The edges of the leaves are arranged with uneven serrations. Flowers bloom from April to May, and are distributed in the southern regions including Jeju Island and Ulleungdo, and also grow on the tree shades of mountainous regions. Ingredients include xanthine, choline, beta-sitosterol, angelic acid, valerianic acid, and the like. The medicinal effect has the effects of expectorant, Jinhae, and detoxification. Applications include coughing, sputum boiling, sore throat, tonsillitis, and bronchitis. In addition, it is effectively used to treat boils, snakes, and insect bites.

Korean Patent Publication No. 2014-0079168 discloses a method of manufacturing a Kombucha drink using citron, and Korean Patent Publication No. 2015-0124258 discloses a Kombucha fermentation composition, however, a comb using green tea and coltsfoot of the present invention It is different from the manufacturing method of secondary cars.

The present invention was devised by the above-mentioned demands, and the object of the present invention is to manufacture comb tea, in order to manufacture comb tea having excellent antioxidant activity and preference, manufacturing conditions such as type of ingredients, compounding ratio, aging, etc. It is to provide a method of manufacturing a kombucha with improved functionality by optimizing the functional properties, excellent antioxidant properties, and softness and excellent flavor.

In order to solve the above problems, the present invention comprises (1) mixing green tea powder and coltsfoot powder in sugar water; (2) aging the mixed mixture of step (1) to prepare a matured product; (3) after wilting the leaves of the tea tree, bearing, fermenting, drying, and pulverizing to produce a fermented tea; And (4) adding the fermented tea prepared in the step (2) and the yeast produced in step (3) to the water and fermenting the yeast, thereby producing a comb tea. to provide.

In addition, the present invention provides a kombucha produced by the above method.

The comb tea of the present invention is a combination of nutrition, taste and flavor of ingredients by using an appropriate amount of coltsfoot and green tea, and has high taste, enhanced antioxidant activity, and can provide comb tea that is excellent in quality and suits the taste of consumers. .

In order to achieve the object of the present invention, the present invention

(1) mixing green tea powder and coltsfoot powder in sugar water;

(2) aging the mixed mixture of step (1) to prepare a matured product;

(3) after wilting the leaves of the tea tree, bearing, fermenting, drying, and pulverizing to produce a fermented tea; And

(4) Providing a method of manufacturing a comb tea, characterized in that it is prepared by adding fermented tea prepared in step (2) and fermented tea prepared in step (3) and yeast fungus to water. do.

In the method of manufacturing kombucha of the present invention, step (1) is preferably 0.8~1.2:8~12(w:v) of sugar and water mixed with green tea powder and coltsfoot powder in sugar water 0.8~ 1.2:0.4 to 0.6:0.4 to 0.6 can be mixed in a weight ratio, more preferably, sugar and water in a ratio of 1:10 (w:v) in sugar water mixed with green tea powder and butterbur powder 1:0.5: It can be mixed in a 0.5 weight ratio. As the antioxidant activity of kombucha prepared by mixing green tea and coltsfoot under the above conditions was improved, it was well combined with kombucha and it was possible to manufacture kombucha with enhanced flavor and taste.

In addition, in the method of manufacturing a kombucha of the present invention, the matured product of step (2) can be preferably prepared by aging the mixture at 28 to 32° C. for 6 to 8 days, more preferably The mixture can be aged at 30° C. for 7 days to produce a matured product. The aged product prepared by aging under the above conditions could be sufficiently aged without fermentation.

In addition, in the method of manufacturing kombucha of the present invention, the fermented tea of step (3) is preferably turned over while wilting tea tree leaves in the sun for 2 to 3 hours, and wilted for 20 to 28 hours in the shade. Afterwards, fermented tea can be prepared by fermenting at 35-39°C for 16 to 20 hours, then, after drying and crushing at 36-44°C, more preferably withering tea leaves for 2-3 hours in the sun It can be flipped while turning it over, keep inverted while wilting in the shade for 24 hours, fermented for 18 hours at 37°C, and then washed and dried and crushed at 40°C to produce fermented tea. Fermentation under the above conditions was suitable for the manufacture of kombucha, and it was possible to prepare a fermented tea with a deep and gentle taste and aroma.

In addition, in the method of manufacturing the kombucha of the present invention, step (4) is preferably by adding 130-160 g of fermented tea, 2.5-3.5 g of fermented tea and 45-55 g of yeast bacteria to 700-900 mL of water. It can be fermented for 7-10 days at ∼37℃, more preferably, 147 g of aged product, 3 g of fermented tea and 50 g of yeast fungus are added to 800 mL of water to ferment for 7-10 days at 35-37℃. Can. After mixing under the above-described conditions, fermentation was appropriately added to the flavor of green tea and coltsfoot without spoiling the taste of Kombucha, and it was possible to manufacture Kombucha with excellent palatability to suit the taste of consumers.

More specifically, the method of manufacturing the kombucha of the present invention

(1) mixing sugar and water in a ratio of 0.8 to 1.2: 8 to 12 (w: v) in sugar water, mixing green tea powder and butterbur powder in a weight ratio of 0.8 to 1.2: 0.4 to 0.6: 0.4 to 0.6;

(2) aging the mixed mixture of step (1) at 28 to 32° C. for 6 to 8 days to prepare a matured product;

(3) After wilting the leaves of the tea tree, keep in mind, fermentation at 35~39° C. for 16-20 hours, followed by drying, crushing, and grinding to prepare a fermented tea; And

(4) Adding 130-160 g of the matured product prepared in the step (2) to 700-900 mL of water and 35-37 g by adding 2.5-3.5 g of the fermented tea prepared in the step (3) and 45-55 g of yeast. It may include the step of fermentation at 7 ℃ for 10 days,

More specifically

(1) mixing green tea powder and coltsfoot powder in a 1:0.5:0.5 weight ratio of sugar water mixed with sugar and water in a ratio of 1:10 (w:v);

(2) aging the mixed mixture of step (1) at 30° C. for 7 days to prepare a matured product;

(3) After wilting the tea tree leaves, keep in mind, and fermented at 37° C. for 18 hours, followed by drying, crushing, and pulverizing to prepare a fermented tea; And

(4) To 800 mL of water, 147 g of the matured product prepared in the step (2) and 3 g of the fermented tea prepared in the step (3) and 50 g of yeast fungus were added to ferment at 35-37°C for 7-10 days. It may include the steps.

The present invention also provides a comb tea prepared by the above method.

Hereinafter, the production examples and examples of the present invention will be described in detail. However, the following manufacturing examples and examples are only to illustrate the present invention, the content of the present invention is not limited to the following manufacturing examples and examples.

Manufacturing example 1. Using coltsfoot and green tea Kombucha Produce

(1) Brown sugar and distilled water were mixed at a weight ratio of 1:10 (w:v) to prepare sugar water. Green tea powder and coltsfoot crushed in the sugar water ( Petasites japonicus ) The powder was mixed to a weight ratio of 1:0.5:0.5, and then aged at 30°C for 7 days to prepare an aged product.

(2) The leaves of the tea tree were turned over while wilting for 2-3 hours in the sun, and then turned over while wilting in the shade for about 1 day. The leaves of the withered tea tree were noted. The spiced tea tree (leaf) was fermented for 18 hours in a warming room at 37°C. After fermenting the fermented tea tree leaves, dried at 40° C. and crushed to a suitable size to prepare fermented tea.

(3) To 800 mL of purified water, 147 g of the matured product from step (1), 3 g of fermented tea prepared from step (2), and 50 g of Scoby yeast were added to ferment for 7-10 days at 35-37°C. The fermentation broth was sterilized at 95°C for 70 minutes.

Comparative example 1. Using coltsfoot Kombucha Produce

Comb tea is prepared by the method of Preparation Example 1, but in step (1), green tea powder is not used, and sugar water and butterbur powder are mixed in a 1:1 weight ratio, and then the comb tea is prepared using the aged product. Did.

Comparative example 2. Using green tea Kombucha Produce

A comb tea was prepared by the method of Preparation Example 1, but in step (1), without using coltsfoot powder, sugar water and green tea powder were mixed at a 1:1 weight ratio, and then a comb tea was prepared using the aged product. Did.

Comparative example 3. Using coltsfoot and green tea Kombucha Produce

Green tea powder and coltsfoot ( Petasites) crushed in sugar water to prepare kombucha by the method of Preparation Example 1 above japonicus ) The powder was mixed so as to have a weight ratio of 1:0.8:0.2, and then Kombucha was prepared using the aged product.

Comparative example 4. Kombucha Produce

A matured product prepared by mixing the green tea powder, coltsfoot powder, citrus powder and persimmon leaf powder crushed in sugar water to a weight ratio of 1:0.5:0.5:0.5:0.5 in the method of Preparation Example 1 Kombucha was prepared using.

Example 1. Antioxidant activity

The antioxidant activity of Kombucha was measured by DPPH radical scavenging ability, and each sample was dissolved in a methanol (or DMSO) solvent by a measurement method, and mixed with a mixture of 900 μl DPPH solution (100 uM) and 100 μl of each sample and stirred. After reacting the mixed sample in the dark for 30 minutes, the absorbance was measured at 517 nm. The hydrogen electron donating ability was averaged by repeating each experiment three times, and the degree of decrease in absorbance for the control was calculated by the following equation.

An = (A0-A)/A0 × 100

An: Antioxidant activity against DPPH radical scavenging activity (%)

A0: Absorbance of DPPH solution without sample added

A: Absorbance of DPPH in the reaction solution and the reaction of the sample

Kombucha's antioxidant activity (%) sample DPPH radical scavenging ability (500ppm) Preparation Example 1 81.5±1.3 Comparative Example 1 72.3±0.8 Comparative Example 2 69.2±0.9 Comparative Example 3 77.5±1.8 Comparative Example 4 74.9±2.1

The results of DPPH radical scavenging activity of Kombucha in Preparation Example 1 and Comparative Examples are shown in Table 1 above. At the concentration of 500 ppm of extract, Preparation Example 1 was the highest, followed by Comparative Example 3 and Comparative Example 4. Therefore, it was confirmed that the antioxidant activity was enhanced by using the DPPH radical scavenging activity analysis method to prepare kombucha using coltsfoot and green tea in the same ratio as in Preparation Example 1.

Example 2. Sensory test

A sample of 50 samples of sensory test personnel were sampled in the combination of Preparation Example 1 and Comparative Examples and evaluated for color, flavor, sourness, sweetness, and overall preference. The results are shown in Table 2 by scoring 1 point: very bad, 2 points: bad, 3 points: normal, 4 points: good, 5 points: very good by the 5-point scale.

Kombucha sensory test sample color incense Sour taste sweetness Comprehensive preference Preparation Example 1 4.2 4.6 4.2 4.7 4.6 Comparative Example 1 3.9 4.0 3.5 4.1 3.9 Comparative Example 2 4.0 3.9 3.6 4.0 4.0 Comparative Example 3 4.1 4.2 3.8 4.3 4.2 Comparative Example 4 4.1 4.0 3.4 4.0 3.8 Commercial Kombucha 3.7 3.4 3.0 3.2 3.5

As can be seen from Table 2, Comparative Example 1, 2, 3, 4 and Preparation Example 1, and the results of sensory evaluation of commercial Kombucha, as a result, did not show a significant difference in color, aroma, sour taste, sweetness and overall From the preference diagram, it was confirmed that Production Example 1 was the highest, and commercial comb tea showed the lowest score. Accordingly, it was found that the preference for the flavor, taste, and overall preference was significantly improved by preparing the Kombucha using the aging product formulated using both green tea and butterburch under the conditions of Preparation Example 1.

Claims (4)

(1) mixing green tea powder and coltsfoot powder in sugar water;
(2) aging the mixed mixture of step (1) to prepare a matured product;
(3) after wilting the leaves of the tea tree, bearing, fermenting, drying, and pulverizing to produce a fermented tea; And
(4) A method of manufacturing a comb tea, comprising adding fermented tea prepared in step (2) and fermented tea prepared in step (3) and yeast to fermentation in water. The method of claim 1, wherein the mixing of step (1) comprises mixing green tea powder and coltsfoot powder in sugar water in a weight ratio of 0.8 to 1.2:0.4 to 0.6:0.4 to 0.6. According to claim 2,
(1) mixing sugar and water in a ratio of 0.8 to 1.2: 8 to 12 (w: v) in a sugar water mixture of green tea powder and butterbur powder in a weight ratio of 0.8 to 1.2: 0.4 to 0.6: 0.4 to 0.6;
(2) aging the mixed mixture of step (1) at 28 to 32° C. for 6 to 8 days to prepare a matured product;
(3) After wilting the leaves of the tea tree, keep in mind, fermentation at 35~39° C. for 16-20 hours, followed by cleansing, drying and grinding to prepare a fermented tea; And
(4) 130-160 g of the matured product prepared in the step (2) above and 700-900 mL of water, 35-37 by adding 2.5-3.5 g of the fermented tea prepared in the step (3) and 45-55 g of the yeast fungus. Method of manufacturing a kombucha comprising the step of fermentation for 7 to 10 days at ℃. A comb car produced by the method of claim 1.