KR20220028851A - Methods of manufacturing kombucha beverage using black tea and beetroot extracts fermented by microorganisms - Google Patents

Abstract

A producing method of a black tea and beet kombu tea beverage using fermented bacillus comprises: a step of producing a black tea and a beet base extract; a step of inoculating and fermenting fermented bacillus to 1-99 wt% of one part among the black tea and the beet base extract to produce a seed vinegar; and a step of producing a kombu tea undiluted solution by adding and fermenting the seed vinegar to 1-99 wt% of the remainder among the black tea and beet base extract. Therefore, the present invention is capable of producing excellent kombu tea undiluted solution.

Description

Methods of manufacturing kombucha beverage using black tea and beetroot extracts fermented by microorganisms

The present invention relates to a method for producing a black tea beet kombucha beverage using fermented bacteria.

Kombucha is a liquid fermented tea beverage obtained by adding a symbiotic culture of bacteria and yeast (SCOBY), which leads fermentation based on tea extract, and sugar, which is the source of their fermentation, naturally fermented at room temperature for a certain period of time. am. As a result of research on the physiological activity of kombucha, it has been reported variously for antioxidant power, antibacterial, anticancer, wound healing effect, and liver function protection through inhibition of active oxygen production. is sold as

Various new products are being launched in Korea, but due to the sluggish mass production system, the production is limited and mainly sold in refrigeration because it is mainly dependent on handmade production. It is mainly sold by importing products manufactured in foreign countries such as Wonder Drink and Captain Kombucha in the United States.

Global beverage companies such as Coca-Cola and Pepsi-Cola have also been investing and acquiring companies since 2015 to enter the kombucha market. Rather than pursuing a single taste using only tea, the main ingredient, extracts of other sub-ingredients with various characteristics such as lemon, ginger, berries, and hibiscus were added to reduce acidity and to have a variety of colors, flavors and flavors.

However, overseas mass-produced kombucha products are RTD (Ready-to-drink) type products, similar to beer, and cannot fully capture the unique taste of kombucha due to excessive injection of carbonic acid. There is a problem that Koreans are not used to the taste.

Information on a method of manufacturing kombucha using extracts of various ingredients for fermentation according to various preferences has been reported. there is In addition, the kombucha undiluted solution produced by hand, unlike other beverages on the market, is not smooth to swallow and has a limited intake due to its unique uncontrollable vinegar smell and sour taste. There is a need to develop a kombucha beverage with improved swallowing and swallowing.

Republic of Korea Patent Registration No. 10-1918643 (Notice on November 14, 2018)

The problem to be solved by the present invention is to provide a method for manufacturing a ready-to-drink (RTD) type black tea beet kombucha beverage suitable for the taste of Koreans using black tea and beets.

The method for producing a black tea and beet kombucha beverage using fermented bacteria according to an embodiment of the present invention comprises the steps of preparing a black tea and beet base extract, inoculating 1 to 99 wt% of the black tea and beet base extract with fermented bacteria and fermenting it. Preparing the seed vinegar, and adding the seed vinegar to 1 to 99% by weight of the black tea and beet base extract not inoculated with fermented bacteria and fermenting to prepare a kombucha stock solution.

The step of preparing the black tea and beet base extract may include the process of preparing the black tea and beetroot extract.

The process of preparing the black tea and beet extract includes the process of preparing a black tea and beet mixture by mixing the black tea and the beets in a 1:1 weight ratio, and 97~99:1~3 weight ratio of the black tea and beet mixture and distilled water. It may include a process of preparing black tea and beet extract by mixing with hot water and extracting with hot water for 15 to 30 minutes, and cooling the black tea and beet extract to 40° C. or less.

In the process of preparing the black tea and beet base extract, 9 to 11 wt% of raw sugar cane may be mixed with 89 to 91 wt% of the black tea and beetroot extract.

In the step of preparing the seed vinegar, it is left at a temperature of 24 to 26 ° C and fermented for 15 to 21 days, and the fermented bacteria may be a combination of acetic acid bacteria and yeast or a fermented black tea mushroom.

0.1 to 2% by weight of acetic acid bacteria and 0.1 to 2% by weight of yeast may be inoculated to 97.5 to 99.8% by weight of the black tea and beet base extract.

2-8 wt% of the black tea mushroom fermented solution may be inoculated to 95-97 wt% of the black tea and beet base extract.

In the step of preparing the kombucha stock solution, 2 to 8% by weight of the seed vinegar solution is added to 92 to 98% by weight of the black tea and beet base extract, and the mixture may be fermented at a temperature of 24 to 26 ℃ for 10 to 21 days.

The method may further include preparing a kombucha beverage by diluting the kombucha undiluted solution 2 to 4 times.

Black tea and beet kombucha beverages using fermented bacteria according to another embodiment of the present invention are prepared by the above-described method.

According to the present invention, by performing the first single fermentation process with the black tea beet extract, it is possible to prepare a kombucha undiluted solution having excellent redness, brightness, antioxidant properties, acid production, and the like.

In addition, by adding an appropriate amount of a fermentation starter culture broth or kombucha seed vinegar, a kombucha stock solution with excellent acid production and a constant fermentation period can be prepared.

In addition, it is possible to provide a kombucha beverage having a more standardized quality through the final sugar dilution solution addition process.

1 shows a method of manufacturing black tea and beet kombucha beverage according to an embodiment of the present invention.
Figure 2 shows the change in color during the fermentation period after the addition of seed vinegar to the black tea and beet base extracts prepared according to Preparation Examples 1 to 3;
3 is a graph showing the change in total phenol content during fermentation after adding seed vinegar to black tea and beet base extracts prepared according to Preparation Examples 1 to 3;
Figure 4 shows the total flavonoid content change during the fermentation period after the addition of seed vinegar to the black tea and beet base extracts prepared according to Preparation Examples 1 to 3.
Figure 5 shows the antioxidant activity change during the fermentation period after adding the seed vinegar to the black tea and beet base extracts prepared according to Preparation Examples 1 to 3.
6 shows changes in total acidity of Examples 1 to 3 and Comparative Examples 1 and 2.
7 shows the change in total acidity during the fermentation period of Examples 4 to 9.
Figure 8 shows the pH change during the fermentation period of Examples 4 to 9.
Figure 9 shows the change in the content of soluble solids during the fermentation period of Examples 4 to 9.
Figure 10 shows the change in the number of acetic acid bacteria during the fermentation period of Examples 4 to 9.
11 shows the change in the number of yeast during the fermentation period of Examples 4 to 9.
12 shows changes in pH, total acidity, and sugar content for each dilution condition.
13 shows changes in chromaticity according to dilution conditions.

Since the present invention can apply various transformations and can have various embodiments, specific embodiments are illustrated in the drawings and described in detail in the detailed description. However, this is not intended to limit the present invention to specific embodiments, and it should be understood to include all modifications, equivalents and substitutes included in the spirit and scope of the present invention. In describing the present invention, if it is determined that a detailed description of a related known technology may obscure the gist of the present invention, the detailed description thereof will be omitted.

Hereinafter, a method for producing a black tea beet kombucha beverage using fermented bacteria according to an embodiment of the present invention will be described.

The method for producing a black tea and beet kombucha beverage using fermented bacteria according to an embodiment of the present invention comprises the steps of preparing a black tea and beet base extract (S100), and adding fermented bacteria to 1 to 99% by weight of the black tea and beet base extract. A step of inoculating and fermenting to prepare a seed vinegar solution (S200), and adding the seed vinegar solution to 1 to 99% by weight of the black tea and beet base extract not inoculated with fermented bacteria and fermenting to prepare a kombucha stock solution (S300) ) is included.

The term "seed vinegar" as used in the present invention means a primary fermented fermented broth.

First, it is a step of preparing black tea and beet base extract (S100).

The step of preparing the black tea and beet base extract (S100) includes a process of preparing the black tea and beet extract and a process of preparing the black tea and beet base extract.

The process of preparing the black tea and beet extract includes the process of preparing a black tea and beet mixture by mixing the black tea and the beets in a 1:1 weight ratio, and 97~99:1~3 weight ratio of the black tea and beet mixture and distilled water. It includes a process of preparing black tea and beet extract by mixing with hot water and extracting with hot water for 15 to 30 minutes, and cooling the black tea and beet extract to 40° C. or less.

In the case of hot water extraction, if the weight ratio of the black tea and beet mixture is less than 1, there is a problem in that the extraction efficiency is lowered. There is this.

The process of preparing the black tea and beet base extract is prepared by adding 9 to 11% by weight of raw sugar cane sugar to 89 to 91% by weight of the black tea and beet extract.

If the content of raw sugar cane is less than 9% by weight, there is a problem in that it is difficult to impart sufficient taste of raw sugar from sugarcane. And there is a problem that the palatability is lowered.

In the present invention, as the raw sugar cane sugar, unrefined raw sugar cane containing natural sugars prepared without water removal only by heating the juice of sugar cane stems and without chemical treatment can be used. Compared to other sugar substances, it is possible to improve the fermentation yield of the kombucha stock solution composition and has the effect of improving the sensory matters of taste and aroma.

Next, 1 to 99% by weight of the black tea and beet base extract is inoculated with fermented bacteria and fermented to prepare a seed vinegar (S200).

The step of preparing the seed vinegar by inoculating the black tea and beet base extract with fermented bacteria may be prepared by standing at a temperature of 24 to 26° C. and fermenting it for 15 to 21 days.

If the fermentation time is out of the above range, there is a problem in the composition and activity of the fermenting bacteria for normal fermentation of the kombucha stock solution, so the above range is preferable.

The fermented bacteria may be a combination of acetic acid bacteria and yeast, or a fermented black tea mushroom broth may be used.

When the fermenter is a combination of the acetic acid bacteria and the yeast, it may be carried out in a manner of inoculating 0.1 to 2% by weight of acetic acid bacteria and 0.1 to 2% by weight of yeast to 97.5 to 99.8% by weight of the black tea and beet base extract.

When the content of acetic acid bacteria and the content of yeast are out of the range, there is a problem in the composition and activity of fermenting bacteria for normal fermentation of the kombucha stock solution, so the above range is preferable.

Here, when the fermenting bacteria are acetic acid bacteria and the yeast, the step of inoculating some of the black tea and beet base extract to activate the fermented bacteria by subculturing the fermented bacteria 3 to 5 times before the step of preparing the seed vinegar may be further included. .

By sub-culturing the fermenter, there is an effect of further increasing the fermentation efficiency.

When the fermented bacteria is a black tea mushroom fermented broth, it may be carried out in a manner of inoculating 2 to 8% by weight of the black tea and beetroot extract to 95 to 97 weights of the black tea mushroom fermented broth.

If the content of the fermented black tea mushroom broth is outside the above range, there is a problem in the composition and activity of fermenting bacteria for normal fermentation of the kombucha stock solution, so the above range is preferable.

Finally, it is a step (S300) of preparing the kombucha stock solution by adding and fermenting the seed vinegar to 1 to 99% by weight of the black tea and beet base extracts that are not inoculated with fermented bacteria.

The step (S300) of preparing kombucha stock solution by adding and fermenting the seed vinegar to 1 to 99% by weight of the black tea and beet base extract not inoculated with fermented bacteria, 92 to 98% by weight of the black tea and beet base extract It is prepared by adding 2-8% by weight of the seed vinegar and fermenting for 10 to 21 days at a temperature of 24 to 26 ℃.

If the content of the seed vinegar is less than 2% by weight, normal fermentation does not occur due to a decrease in the reproductive ability of bacteria that dominate during the fermentation period of kombucha, such as acetic acid bacteria and yeast, so quality characteristics such as flavor and sour taste of the kombucha juice may not appear. If it exceeds 8% by weight, bacteria that dominate during the fermentation period of kombucha, such as acetic acid bacteria and yeast, proliferate excessively, and there is a problem in that the quality of kombucha is deteriorated, such as flavor, sour taste, and sweetness, outside the normal fermentation range. One range is preferred.

In addition, if the fermentation period is less than 10 days, there is a problem in that the fermentation is not sufficiently performed and quality characteristics such as flavor and sour taste of the kombucha undiluted solution are not exhibited. The above range is preferable because there is a problem that the quality is deteriorated.

The step may further include preparing a black tea and beet base extract.

The reason for preparing the black tea and beet base extract in the above step is that the black tea and beet base extract used in the preparation of the seed vinegar may be fermented or deteriorated over time.

The method for producing black tea and beet kombucha beverage using fermented bacteria according to an embodiment of the present invention may further include the step of diluting the kombucha undiluted solution.

Black tea and beet kombucha beverages can be prepared by mixing the kombucha stock solution with the diluted solution in a ratio of 1:1 to 4 by weight.

The diluent may be prepared by adding 5 wt% of sugar (sugar) to 95 wt% of water and mixing.

Black tea and beet kombucha beverages using fermented bacteria according to another embodiment of the present invention are prepared and provided by the above-described method.

The pH of the black tea and beet kombucha beverage according to an embodiment of the present invention is 3.06, the total acidity is 2.86%, and the sugar content is 6.40 Brix°.

The black tea and beet kombucha beverage of the present invention may further include a strengthening agent, a sweetening agent, an acidifying agent, a flavoring agent, a preservative, a flavoring agent, natural fruit juice, and the like.

As the vitamins used in the present invention, vitamins A, B1, B2, C, D2, B3, E, folic acid, etc., all vitamins listed in the Food and Additives Code, and preferably vitamin B2 Alternatively, vitamin C and the like may be mixed and used. As amino acids, L-lysine, DL-methionine, L-valine, biotin, L-cysteine, L-cystine, L-tryptophan, L-threonine, L-phenylalanine, L-glycine, etc. can be used. Calcium salts include calcium pantothenate, calcium gluconate, calcium carbonate, calcium citrate, vegetable calcium, animal calcium, oyster shell powder calcium, and the like.

As the sweetener used in the present invention, all sweeteners listed in the Food Standards and Food Additives Convention, such as high fructose, sucrose, glucose, aspartame, stevioside, D-sorbitol, and glycyrrhizinate, may be used as the sweetener used in the present invention. All acidulants listed in the Food Codex and Food Additives Codex, such as DL-malic acid, succinic acid, D-tartaric acid, and adipic acid, can be used as the acidulant. may be used, and preferably sodium chloride, disodium succinate, or sodium L-glutamate may be used by mixing two or more types, and the amount may be increased or decreased according to the amount and type of beverage and the amount of each main ingredient used. The preservative is benzoic acid and its derivatives (eg, sodium benzoate), dehydroacetic acid and its salts (eg, sodium dehydroacetate), sorbic acid and its salts (eg, calcium sorbate), etc. All preservatives can be used alone or in combination of two or more. The flavoring agent is a natural or artificial flavor, and may be used alone or in combination of two or more of apple flavor, strawberry flavor, orange flavor, mixed fruit flavor, yogurt flavor, and drink flavor. As natural juices, natural juice concentrates such as apple, pear, pineapple, tangerine, grapefruit, peach, apricot, strawberry, lemon, plum, melon, etc. can be used alone or in combination of two or more types.

Hereinafter, the present invention will be described in more detail through examples and experimental examples of the present invention.

Preparation Example 1: Preparation of black tea and beet base extract 1

First, 2.5 g of black tea and 2.5 g of beets were added to 995 g of distilled water, and hot water extraction was performed at 80 ° C. for 20 minutes, followed by cooling to 40 ° C.

Next, black tea and beet base extract were prepared by adding raw sugarcane sugar to 10% by weight.

Preparation Example 2: Preparation 2 of black tea and beet base extract

It was carried out in the same manner as in Preparation Example 1, but instead of 2.5 g of black tea and 2.5 g of beets, 5 g of black tea and 5 g of beets were added to 990 g of distilled water.

Preparation Example 3: Preparation of black tea and beet base extract 3

It was carried out in the same manner as in Preparation Example 1, but instead of 2.5 g of black tea and 2.5 g of beets, 7.5 g of black tea and 7.5 g of beets were added to 985 g of distilled water.

Experimental Example 1

In Experimental Example 1, 5% (v/v) of black tea mushroom seed vinegar was added to the black tea and beet base extracts prepared in Preparation Examples 1 to 3, and chromaticity (brightness, redness) during fermentation at 25±1° C. for 28 days. , yellowness), physiological activity (total phenol content, total flavonoid content, antioxidant activity) changes, and sensory characteristics after fermentation were investigated.

The sensory evaluation was conducted with 6 items: color, fragrance, sour taste, sweetness, soft swallowing, and overall preference, and a 7-point scale method (not good at all, 1 point, not good 2 points, slightly bad 3 points, moderate 4 points, slightly Good 5 points, good 6 points, very good 7 points) are shown in Table 1 below.

Sample (wt%) color incense Sour taste sweetness soft
throat swallow Overall
symbol Preparation Example 1
(Red 0.5 + Bit 0.5) 6.29 4.86 4.86 5.00 5.29 5.86 Preparation 2
(Red 1 + Beat 1) 5.57 5.71 4.00 4.14 4.29 5.43 Preparation 3
(Red 1.5 + Bit 1.5) 4.14 3.57 2.86 3.14 2.43 3.43

2 to 5 and Table 1, the higher the content of black tea and beetroot, the higher the redness, total phenol content, and total flavonoid content during fermentation. , Preparation Example 1 out of Preparation Examples 1 to 3 showed the highest preference.

Example 1: Preparation of black tea and beet seed vinegar 1 (GXY)

One type of acetic acid bacteria ( Gluconacetobacter xylinus subsp. xylinus , KCCM 41431 , GX) and 1 type of yeast ( Saccharomyces cerevisiae , KCCM 12486) were subcultured and activated from the Korea Microbial Conservation Center.

Some of the black tea and beet base extracts prepared in Preparation Example 1 were inoculated with 1 wt % of the activated acetic acid bacteria and 0.3 wt % of yeast, left at a constant temperature (25 ± 1 ° C), and aerobically fermented for 21 days, followed by black tea and beetroot. Seed vinegar was prepared.

Example 2: Preparation of black tea and beet seed vinegar 2 (G3XY)

Black tea and beet seed vinegar were prepared in the same manner as in Example 1, except that 3% by weight of acetic acid bacteria and 0.65% by weight of yeast were used instead of 1% by weight of acetic acid bacteria and 0.3% by weight of yeast.

Example 3: Preparation of black tea and beet seed vinegar 3 (GXMY)

Prepared in the same manner as in Example 1, but instead of acetic acid bacteria 1% by weight and yeast 0.3% by weight ( Gluconacetobacter xylinus subsp. xylinus , KCCM 41431, GX) 0.5% by weight, acetic acid bacteria ( Gluconacetobacter medellinensis , KCCM 40407) 0.5% by weight and yeast Black tea and beet seed vinegar were prepared using 0.65 wt%.

Comparative Example 1: Preparation of black tea and beet seed vinegar 1 (L)

It was prepared in the same manner as in Example 1, except that 0.7% by weight of lactic acid bacteria was used instead of 1% by weight of acetic acid bacteria and 0.3% by weight of yeast to prepare black tea and beet seed vinegar.

Comparative Example 2: Preparation of black tea and beet seed vinegar 2 (LY)

Black tea and beet seed vinegar were prepared in the same manner as in Example 1, except that 0.7 wt% of lactic acid bacteria and 0.65 wt% of yeast were used instead of 1 wt% of acetic acid bacteria and 0.3 wt% of yeast.

Example 4: Preparation of black tea and beet kombucha stock solution 1 (2% GXY)

The seed vinegar prepared in Example 1 was added to 2% by weight of black tea and beet base extract (Preparation Example 1), left standing in a constant temperature (25±1° C.) equipment/fermenter, and aerobically fermented for 15 to 21 days. to prepare black tea and beet kombucha undiluted solution.

Example 5: Preparation of black tea and beet kombucha stock solution 2 (5% GXY)

The seed vinegar prepared in Example 1 was added to 5% by weight of black tea and beet base extract (Preparation Example 1), left standing in a constant temperature (25±1° C.) equipment/fermenter, and aerobically fermented for 15 to 21 days. to prepare black tea and beet kombucha undiluted solution.

Example 6: Preparation of black tea and beet kombucha stock solution 3 (8% GXY)

The seed vinegar prepared in Example 1 was added to 8% by weight of black tea and beet base extract (Preparation Example 1), left standing in a constant temperature (25±1° C.) equipment/fermenter, and aerobically fermented for 15 to 21 days. to prepare black tea and beet kombucha undiluted solution.

Example 7: Preparation of black tea and beet kombucha stock solution 7 (conventional, 2% black tea mushroom)

The fermented black tea mushroom broth produced by the private sector with a thickness of 0.5 mm or more was used. The black tea and beet base extracts were inoculated to 4% by weight, left at a constant temperature (25±1° C.), and aerobically fermented for 15 days to prepare a black tea mushroom seed vinegar.

Next, 2% by weight of black tea mushroom seed vinegar was added to the black tea and beet base extracts prepared in Preparation Example 1, left at a constant temperature (25±1° C.) equipment/fermenter, and aerobically fermented for 10 to 15 days for black tea. And beet kombucha stock solution was prepared.

Example 8: Preparation of black tea and beet kombucha stock solution 8 (conventional, 5% black tea mushroom)

It was prepared in the same manner as in Example 7, except that 5 wt% of black tea mushroom seed vinegar was added instead of 2 wt% to prepare black tea and beet kombucha stock solution.

Example 9: Preparation of black tea and beet kombucha stock solution 9 (conventional, 8% black tea mushroom)

It was prepared in the same manner as in Example 7, except that 8 wt% of black tea mushroom seed vinegar was added instead of 2 wt% to prepare black tea and beet kombucha stock solution.

Experimental Example 2

Physicochemical characteristics (pH, total acidity, soluble solids content) and microbiological characteristics (number of acetic acid bacteria and yeast) during fermentation of black tea and beet kombucha stock solutions prepared according to Examples 1 and 2 were investigated.

6 to 11 , during seed inoculation, acetic acid bacteria + yeast treatment produced more acid than lactic acid bacteria treatment, and the conventional method, black tea mushroom inoculation method, produced more acid than the seed inoculation method. In addition, a decrease in pH, an increase in total acidity, and a decrease in soluble solid content were observed during the fermentation period, and the number of acetic acid bacteria was maintained relatively constant after 7 days of fermentation and 14 days after fermentation.

Based on the above results, when preparing undiluted kombucha by the seed inoculation method, 8 wt% (Example 6) of kombucha seed solution (GXY) fermented with acetic acid bacteria ( G. xylinus ) and yeast was added to the base extract Therefore, it is preferable to ferment for 21 days, and it was confirmed that it was best to ferment for 15 days by adding 5% by weight (Example 8) of black tea mushroom kombucha seed vinegar to the base extract when preparing in the conventional way.

Experimental Example 3: Preparation of black tea and beet kombucha beverages

A diluted solution having a sugar concentration of 0 to 10% (w/v) is first prepared, and the fermented kombucha stock solution (Example 6) is added 1 to 3 times to the diluted solution so that the final dilution ratio is 2 to 4 times. A side beverage was prepared.

11 and Table 2 below show the dilution ratio and sugar content.

Dilution multiple (undiluted kombucha: diluted solution)
2x (1:1) 3x (1:2) 4x (1:3) Sugar content in diluent 0 ① ② ③ 5 ④ ⑤ ⑥ 10 ⑦ ⑧ ⑨

12, 13 and Table 2, as the dilution ratio increased due to the large amount of diluent added, the total acidity decreased, the brightness increased, and the redness and yellowness decreased. When the dilution ratio was increased to 4 times by adding 2 times, it showed the highest sensory acceptance. At this time, the quality characteristics of the kombucha beverage were pH 3.06, total acidity 2.86%, and sugar content 6.40 Brix°.

As mentioned above, although the present invention has been described in detail using preferred embodiments, the scope of the present invention is not limited to specific embodiments, and should be interpreted by the appended claims. In addition, those skilled in the art will understand that many modifications and variations are possible without departing from the scope of the present invention.

S100: Black tea and beet base extract manufacturing step
S200: seed vinegar preparation step
S300: Kombucha undiluted solution manufacturing step

Claims (10)

preparing black tea and beet base extract;
Inoculating and fermenting 1 to 99% by weight of the black tea and beet base extract with fermented bacteria to prepare a seed vinegar, and
Comprising the step of adding and fermenting the seed vinegar to 1 to 99% by weight of the black tea and beet base extract not inoculated with the fermented bacteria to prepare a kombucha stock solution,
A method for producing black tea and beet kombucha beverages using fermented bacteria. The method of claim 1,
The step of preparing the black tea and beet base extract,
characterized in that it comprises the process of preparing the black tea and beet extract,
A method for producing black tea and beet kombucha beverages using fermented bacteria. 3. The method of claim 2,
The process of preparing the black tea and beet extract,
The process of preparing a mixture of black tea and beets by mixing the black tea and the beets in a 1:1 weight ratio;
The process of preparing black tea and beet extract by mixing the black tea and beet mixture with distilled water in a weight ratio of 97 to 99: 1 to 3 and extracting with hot water for 15 to 30 minutes;
It characterized in that it comprises the process of cooling the black tea and beet extract to 40 ℃ or less,
A method for producing black tea and beet kombucha beverages using fermented bacteria. The method of claim 1,
The process of preparing the black tea and beet base extract,
It characterized in that 9 to 11% by weight of sugar cane raw sugar is mixed with 89 to 91% by weight of the black tea and beet extract,
A method for producing black tea and beet kombucha beverages using fermented bacteria. The method of claim 1,
The step of preparing the seed vinegar,
Leave at a temperature of 24-26 ℃ to ferment for 15-21 days,
The fermented bacteria, characterized in that the combination of acetic acid bacteria and yeast or fermented black tea mushroom,
A method for producing black tea and beet kombucha beverages using fermented bacteria. 6. The method of claim 5,
It characterized in that 0.1 to 2% by weight of acetic acid bacteria and 0.1 to 2% by weight of yeast are inoculated to 97.5 to 99.8% by weight of the black tea and beet base extract,
A method for producing black tea and beet kombucha beverages using fermented bacteria. 6. The method of claim 5,
It characterized in that 2-8% by weight of the black tea mushroom fermented solution is inoculated into 95-97% by weight of the black tea and beet base extract,
A method for producing black tea and beet kombucha beverages using fermented bacteria. The method of claim 1,
The step of preparing the kombucha undiluted solution,
It is characterized in that by adding 2 to 8% by weight of the seed vinegar to 92 to 98% by weight of the black tea and beet base extract and fermenting it for 10 to 21 days at a temperature of 24 to 26 ℃,
A method for producing black tea and beet kombucha beverages using fermented bacteria. The method of claim 1,
The method further comprising the step of diluting the kombucha undiluted solution to 2 to 4 times to prepare a kombucha beverage,
A method for producing black tea and beet kombucha beverages using fermented bacteria. Prepared by the method of any one of claims 1 to 9,
Black tea and beet kombucha drinks using fermented bacteria.

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