KR20220073321A - Method for producing kombucha comprising actinidia arguta - Google Patents

Abstract

The present invention provides a method for producing kombucha comprising Actinidia, comprising the steps of: (1) preparing kombucha; (2) preparing Daraecheong; (3) adding the Daraecheong prepared in the step (2) to the kombucha prepared in the step (1) above; It has the effect of providing increased kombucha.

Description

Manufacturing method of kombucha containing actinidia {METHOD FOR PRODUCING KOMBUCHA COMPRISING ACTINIDIA ARGUTA}

The present invention relates to a method for manufacturing kombucha comprising Actinidia.

Kombucha is a beverage fermented by adding SCOBY (symbiotic culture of bacteria and yeast) and sugar to various teas including green tea and black tea. Because of this, drinking kombucha gives a refreshing feeling and has a vinegar taste and aroma. Kombucha is rich in probiotics, organic acids, acetic acid, lactic acid bacteria, and polyphenols. , headache and migraine relief, free radical removal, vision improvement, eczema treatment, arteriosclerosis prevention, candidiasis treatment, blood sugar control, etc. There is a record that it was used as a tea enjoyed by the Chinese Qin Shi Huangdi. Recently, it is recognized as a health drink for health promotion and prevention of adult diseases in the United States, and is manufactured and consumed at home.

Existing kombucha was manufactured using various types of tea, including green tea and black tea, and did not attract much publicity as it did not bring much change. In this regard, there is an urgent need for research on kombucha in order to satisfy the needs of consumers.

Registered Patent Publication No. 10-2155710 Registered Patent Publication No. 10-2176334 Unexamined Patent Publication No. 10-2020-0038199 Registered Patent Publication No. 10-1870522

The present invention was devised in view of the above problems, and when preparing kombucha, by selecting any one of green tea, nobaek tea leaves and puer tea leaves as tea leaves to prepare kombucha, and then adding Actinidia, the taste and nutrition are improved. It is to provide a significantly improved kombucha.

In order to achieve the above object, the present invention provides a method for producing kombucha comprising Actinidia, comprising the steps of: (1) preparing kombucha; (2) preparing Daraecheong; (3) adding the Daraecheong prepared in the step (2) to the kombucha prepared in the step (1); characterized in that it comprises a.

Preferably, the (1) preparing kombucha comprises: mixing tea brewed in water at a temperature of 70 to 90° C. and sugar in a weight ratio of 5:1 to 10:1; adding SCOBY (symbiotic culture of bacteria and yeast) as a culture; It is characterized by comprising; fermentation at a temperature of 20 to 25° C. for 7 to 14 days to make pH 2 to 4.

Preferably, the step of (2) preparing Daraecheong includes: preparing Darae, sugar and water in a weight ratio of 1:1:1; Dissolving sugar after heating the water to 60 to 80 ℃; Cooling the water in which the sugar is dissolved to a temperature of 20 to 25° C. and then adding Actinidia; Aging at a temperature of 20 to 25° C. for 3 to 7 days; It characterized in that it comprises; removing the skin of Actinidia.

Preferably, the step (3) comprises mixing the kombucha prepared in the step (1) and the Daraecheong prepared in the step (2) in a weight ratio of 9:1 to 6:4 at a temperature of 20 to 25°C. It is characterized in that it contains;

According to the present invention, kombucha beneficial to health is prepared by using Actinidia which contains a large amount of vitamin C and is effective for antioxidant function, digestion promotion, fatigue recovery, energy recovery, diuretic action, and alleviation of inflammation. Due to the acetic acid, it has the effect of making the existing sour and tangy kombucha soft and sour.

1 is a flowchart of a manufacturing method of kombucha including dandelion according to the present invention.
2 is a graph showing the results of measuring the DPPH radical scavenging ability.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

Daraeran is a wild fruit that is often found in mountains and fields. It is rich in vitamin C and digestive enzymes and is known to be excellent for health and beauty. The amount of vitamin C contained in Actinidia is twice that of mandarin oranges and ten times higher than lemons, so it helps blood circulation under the influence of vitamin C and helps to suppress the secretion of lactic acid that causes fatigue. It helps to strengthen the immune system that protects our body from various viruses and bacteria, and can prevent colds and other minor illnesses that are easy to occur due to weakened immunity. It has an excellent diuretic effect and is excellent in helping the discharge of waste products from the body. In addition, rich dietary fiber helps the absorption and excretion of impurities in the intestine to activate bowel movement, and has effects such as diet, osteoporosis, gastrointestinal disease, kidney disease, bronchial disease improvement, antioxidant action, and purifying action. Due to this effect, the present invention devised a beverage in which Actinaceae is added to the existing kombucha.

1 is a flowchart of a manufacturing method of kombucha including dandelion according to the present invention. As shown in Figure 1, in the manufacturing method of kombucha containing Actinidia, the step of brewing tea water is selected from any one or more of green tea leaves, nobaek tea leaves, and puer tea leaves at a temperature of 70 to 90 ° C. It may be brewing in water. In the step of mixing the brewed tea water and sugar, the brewed tea water and sugar may be mixed in a weight ratio of 5:1 to 10:1. After cooling the tea in which the sugar is dissolved, scoby may be added as a culture medium. The scoby is a symbiote of bacteria, yeast and mycelium, and any commercially available scoby can be used. After adding the scobi, kombucha is completed by fermentation at a temperature of 20 to 25° C. for 7 to 14 days so that the pH is 2 to 5.

The step of preparing Daraecheong may include preparing water, sugar, and Darae in a weight ratio of 1:1:1. After heating the water, the sugar is dissolved to prepare sugar water, and then cooled at room temperature. After that, the actinidia is added and aged for 3 to 7 days, and then the skin of the actinidia is removed to complete the actinidia.

The kombucha containing the kombucha is completed by adding the Daraecheong to the kombucha. The kombucha and the Daraecheong are prepared in a weight ratio of 9:1 to 6:4. By adding Daraecheong, the effects of antioxidant function, digestion promotion, fatigue recovery, energy recovery, diuretic action, and inflammation relief of kombucha are further enhanced. It works.

Example 1

Green tea leaves were prepared for brewing tea, and green tea was brewed in water at a temperature of 70 to 90 °C. Brewed tea water and sugar were mixed in a weight ratio of 10:1, and sugar was dissolved in the brewed tea water. After cooling at room temperature, kombucha was prepared by adding scoby and fermenting at a temperature of 20 to 25° C. for 10 days. It was confirmed that the pH was measured as 2.57 using a pH meter.

To make Daraecheong, water, sugar and Darae were prepared in a weight ratio of 1:1:1. Water was heated to a temperature of 60 to 90 °C, and sugar was dissolved and then cooled at room temperature. Thereafter, Actinidia was added and aged at a temperature of 20 to 25° C. for 7 days, and then the skin of Actinidia was removed to prepare Daraecheong.

Thereafter, kombucha containing Darae was prepared by mixing kombucha and Daraecheong in a weight ratio of 6:4 at a temperature of 20 to 25°C.

Example 2

The same procedure was carried out as in Example 1, except that kombucha and Daraecheong were mixed in a weight ratio of 7:3.

Example 3

The same procedure was carried out as in Example 1, except that kombucha and Daraecheong were mixed in a weight ratio of 8:2.

Example 4

The same procedure was carried out as in Example 1, except that kombucha and Daraecheong were mixed in a weight ratio of 9:1.

Example 5

Nobaek tea leaves were prepared to brew tea, and Nobaek tea was brewed in water at a temperature of 70 to 90 °C. Brewed tea water and sugar were mixed in a weight ratio of 10:1, and sugar was dissolved in the brewed tea water. After cooling at room temperature, kombucha was prepared by adding scoby and fermenting at a temperature of 20 to 25° C. for 10 days. It was confirmed that the pH was measured as 2.79 using a pH meter.

To make Daraecheong, water, sugar and Darae were prepared in a weight ratio of 1:1:1. Water was heated to a temperature of 60 to 90 °C, and sugar was dissolved, and then cooled at a temperature of 20 to 25 °C. Thereafter, Actinidia was added and aged at a temperature of 20 to 25° C. for 7 days, and then the skin of Actinidia was removed to prepare Daraecheong.

Thereafter, kombucha containing Darae was prepared by mixing kombucha and Daraecheong in a weight ratio of 6:4 at a temperature of 20 to 25°C.

Example 6

The same procedure was carried out as in Example 5, except that kombucha and Daraecheong were mixed in a weight ratio of 7:3.

Example 7

The same procedure was carried out as in Example 5, except that kombucha and daraecheong were mixed in a weight ratio of 8:2.

Example 8

The same procedure was carried out as in Example 5, except that kombucha and Daraecheong were mixed in a weight ratio of 9:1.

Example 9

Pu-erh tea leaves were prepared to brew tea, and Pu-erh tea was brewed in water at a temperature of 70 to 90 °C. Brewed tea water and sugar were mixed in a weight ratio of 10:1, and sugar was dissolved in the brewed tea water. After cooling at room temperature, kombucha was prepared by adding scoby and fermenting at a temperature of 20 to 25° C. for 10 days. As a result of pH measurement using a pH meter, it was confirmed that it was measured as 2.43.

To make Daraecheong, water, sugar and Darae were prepared in a weight ratio of 1:1:1. Water was heated to a temperature of 60 to 90 °C, and sugar was dissolved, and then cooled at a temperature of 20 to 25 °C. Thereafter, Actinidia was added and aged at a temperature of 20 to 25° C. for 7 days, and then the skin of Actinidia was removed to prepare Daraecheong.

Thereafter, kombucha containing Darae was prepared by mixing kombucha and Daraecheong in a weight ratio of 6:4 at a temperature of 20 to 25°C.

Example 10

The same procedure was carried out as in Example 9, except that kombucha and Daraecheong were mixed in a weight ratio of 7:3.

Example 11

The same procedure was carried out as in Example 9, except that kombucha and daraecheong were mixed in a weight ratio of 8:2.

Example 12

The same procedure was carried out as in Example 9, except that kombucha and Daraecheong were mixed in a weight ratio of 9:1.

Comparative Example 1

Green tea leaves were prepared to brew tea, and green tea was brewed in water at a temperature of 70 to 90°C. Brewed tea water and sugar were mixed in a weight ratio of 10:1, and sugar was dissolved in the brewed tea water. After cooling at room temperature, kombucha was prepared by adding scoby and fermenting at a temperature of 20 to 25° C. for 10 days. It was confirmed that the pH was measured as 2.49 using a pH meter.

Comparative Example 2

Nobaek tea leaves were prepared to brew tea, and Nobaek tea was brewed in water at a temperature of 70 to 90 °C. Brewed tea water and sugar were mixed in a weight ratio of 10:1, and sugar was dissolved in the brewed tea water. After cooling at room temperature, kombucha was prepared by adding scoby and fermenting at a temperature of 20 to 25° C. for 10 days. It was confirmed that the pH measurement result was 2.81 using a pH meter.

Comparative Example 3

Pu-erh tea leaves were prepared to brew tea, and Pu-erh tea was brewed in water at a temperature of 70 to 90 °C. Brewed tea water and sugar were mixed in a weight ratio of 10:1, and sugar was dissolved in the brewed tea water. After cooling at room temperature, kombucha was prepared by adding scoby and fermenting at a temperature of 20 to 25° C. for 10 days. It was confirmed that the pH was measured as 2.47 using a pH meter.

Evaluation 1. Measurement of antioxidant effect

In order to measure the antioxidant effect of Examples 1 to 12 and Comparative Examples 1 to 3, DPPH radical scavenging ability was measured.

DPPH (1-1-Diphenyl-2-picrylhydrazyl) radical scavenging ability (DPPH radical) was measured by taking the samples of Examples 1 to 12 and Comparative Examples 1 to 3, respectively, according to the method of Blois, and measuring the reducing power to DPPH radical. was carried out in this way.

A 0.4 mM DPPH solution was dissolved in ethyl alcohol and used after filtration, and the concentration of each sample was 100 ppm. The prepared DPPH solution and the sample solution were mixed in a weight ratio of 1:1, left in a dark place at room temperature for 10 minutes, and then absorbance was measured at 515 nm. The DPPH radical removal rate (%) was calculated through the following equation, and the results are shown in [Table 1] and FIG. 2 below.

[Equation]

DPPH radical scavenging rate (scavenging, %) = (A - B) / A x 100

A: Absorbance obtained from blank test solution

B: absorbance obtained from the sample

Evaluation 2. Conduct sensory evaluation

As a sensory test for evaluating the preferences of Examples 1 to 12 and Comparative Examples 1 to 3, satisfaction was evaluated for 30 men and women in their 20s to 50s, and taste, flavor and overall preference were evaluated. Taste, flavor, and overall preference were evaluated on a 5-point scale, and the sensory test items were evaluated as very bad: 1 point, slightly bad: 2 points, average: 3 points, slightly good: 4 points, very good: 5 points. and the evaluation results are shown in [Table 2] below.

Above, a specific part of the present invention has been described in detail, for those of ordinary skill in the art, it is clear that this specific description is only a preferred embodiment, and the scope of the present invention is not limited thereby. something to do. Accordingly, it is intended that the substantial scope of the present invention be defined by the appended claims and their equivalents.

Claims (4)

In the manufacturing method of kombucha comprising Actinidia,
(1) preparing kombucha;
(2) preparing Daraecheong;
(3) adding the Daraecheong prepared in the step (2) to the kombucha prepared in the step (1) above; According to claim 1,
The step of (1) preparing kombucha,
Mixing tea and sugar brewed in water at a temperature of 70 to 90° C. in a weight ratio of 5:1 to 10:1;
adding SCOBY (symbiotic culture of bacteria and yeast) as a culture;
A method of producing kombucha comprising Actinidia, comprising the; step of fermentation at a temperature of 20 to 25° C. for 7 to 14 days to bring the pH to 2 to 4. According to claim 1,
The step of (2) preparing the daraecheong,
Preparing Actinidia, sugar and water in a weight ratio of 1:1:1;
Dissolving sugar after heating the water to 60 to 80 ℃;
Cooling the water in which the sugar is dissolved to a temperature of 20 to 25° C. and then adding Actinidia;
Aging at a temperature of 20 to 25° C. for 3 to 7 days;
A method for producing kombucha comprising Actinidia, comprising: removing the skin of Actinidia. According to claim 1,
Step (3) is,
A step of mixing the kombucha prepared in step (1) and the daraecheong prepared in step (2) in a weight ratio of 9:1 to 6:4 at a temperature of 20 to 25°C; A method for producing kombucha comprising

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