KR20240045822A - Fermented kombucha made with yellow plum concentrate and natural ingredients and manufacturing method thereof - Google Patents

Abstract

The present invention relates to fermented kombucha using yellow plum concentrate and natural ingredients and a method for producing the same. According to the present invention, kombucha fermented broth based on yellow plum concentrate and natural ingredients with low GI are mixed to improve gastrointestinal diseases. We can provide food-based, natural inner beauty products that can help.

Description

Fermented kombucha made with yellow plum concentrate and natural ingredients and manufacturing method thereof}

The present invention relates to fermented kombucha using yellow plum concentrate and natural ingredients and a method for producing the same.

The plum consists of the seed in the center of the interior and the remaining flesh, and the flesh accounts for about 86% of the total weight of the plum.

Plums are widely used as a health food because they contain a large amount of beneficial nutrients such as various organic acids including citric acid, malic acid, tartaric acid, and succinic acid, and various minerals including catechin acid, pectin, and tannin.

Among the nutrients contained in large quantities in plums, citric acid promotes sugar metabolism and relieves fatigue, while organic acids activate the stomach and stimulate the appetite.

In addition, plums are an alkaline food that is good for recovering from fatigue and improving physical constitution. In particular, it has excellent detoxification properties, helping to treat stomach upsets and food poisoning. Its sour taste secretes gastric juice and normalizes the digestive system, preventing indigestion and gastrointestinal disorders. get rid of it

Meanwhile, gastrointestinal diseases, which are chronic diseases of modern people, are worsening due to decreased activity and exercise due to working from home and changes in eating habits amid the prolonged COVID-19 outbreak. For this reason, the number of domestic gastrointestinal diseases such as functional dyspepsia and esophagitis continues to increase by an average of 4.2% per year. I'm doing it.

In general, plums are used to make jam, juice, or concentrate and dilute them into drinks, etc., and are also used in a variety of ways, such as soy sauce, vinegar, confectionery, and tea.

Conventional plum beverages use plum concentrate, and have the disadvantages of making it difficult to create a variety of flavors due to the strong sour taste of plums, and the unique flavor of plums being somewhat like an off-flavor.

In addition, conventional plum drinks have the disadvantage of being a burden on health due to their high sugar content as they are manufactured using plum concentrate made from sugar needles (candied sugar).

Meanwhile, yellow plums contain about 2.7 times more vitamin A, which strengthens antioxidant and immune functions, than green plums, and the citric acid content, which improves detoxification and digestion functions, is about 2.5 times more than green plums.

The inventor of the present invention took advantage of the efficacy of yellow plum and mixed kombucha fermentation broth and natural ingredients with low GI into yellow plum concentrate prepared by a sugar-free method rather than the conventional sugar needle method, thereby improving sensory properties and improving gastrointestinal function. The present invention, which is effective in improving diseases, has been completed.

Republic of Korea Patent Publication No. 10-2011-0076202

The present invention provides a fermented kombucha using yellow plum concentrate and natural ingredients that can help improve gastrointestinal diseases by combining the fermented kombucha liquid with low GI natural ingredients based on the yellow plum concentrate, and a method for producing the same. The purpose.

In addition, the present invention is a sugar-free fermented kombucha by combining kombucha fermentation broth and natural ingredients based on yellow plum concentrate produced by concentration without using the classic osmotic pressure method of sugar-pickling existing plum products. The purpose is to provide fermented kombucha and its manufacturing method using yellow plum concentrate and natural ingredients that can meet the needs of the customer by eliminating the customer's pain point regarding sugar by manufacturing the product. Do it as

In addition, the present invention is a fermented kombucha using yellow plum concentrate and natural ingredients that can ensure safety by eliminating customer concerns about toxicity in advance by using yellow plum concentrate manufactured using yellow plum pulp with the seeds removed. The purpose is to provide a method for manufacturing the same.

In addition, the present invention can provide health care in the form of RTD liquid tea and natural inner beauty products based on yellow plum concentrate rather than medicine, and also increases the purchase and utilization of yellow plum farmers by yellow plum farmers, thereby providing health care to the farmers and the farmers. The purpose is to provide fermented kombucha and its manufacturing method using yellow plum concentrate and natural ingredients that can realize coexistence.

In order to achieve the above-described object, the present invention provides fermented kombucha using yellow plum concentrate and natural ingredients, which are manufactured by mixing yellow plum concentrate with kombucha fermentation liquid and natural ingredients.

In addition, the yellow plum concentrate can be prepared by removing the seeds from the yellow plums, separating the pulp, and then sequentially performing crushing, primary filtration, concentration, sterilization, and secondary filtration.

Additionally, the yellow plum concentrate may be prepared at a ratio of 0.005 to 0.006 based on the total weight of yellow plum.

Additionally, 100 parts by weight of the yellow plum concentrate; 6000 to 7000 parts by weight of fermented kombucha liquid relative to 100 parts by weight of the yellow plum concentrate; And 2500 to 3500 parts by weight of natural material relative to 100 parts by weight of the yellow plum concentrate.

In addition, the natural material includes one or more natural sweeteners selected from the group including allulose, xylitol, erythritol, and enzyme-treated stevia, and the natural sweeteners may be mixed with yellow plum concentrate in liquid form in the form of extract or concentrate.

In addition, the natural material further includes at least one natural flavor selected from the group including lemon, plum, and apple, and the natural flavor may be mixed into the yellow plum concentrate in the form of a liquid extract or concentrate.

In addition, the natural ingredients further include kombucha fermented broth and natural ingredients of vitamin C, and the kombucha fermented broth can be mixed in liquid form with yellow plum concentrate.

In addition, the present invention includes the steps of (a) mixing yellow plum concentrate with kombucha fermentation liquid and natural ingredients to produce a yellow plum kombucha beverage liquid formulation; And (b) filling and sealing the yellow plum kombucha beverage liquid formulation in a can or PET container to produce yellow plum kombucha; a method for producing fermented kombucha using yellow plum concentrate and natural ingredients, including to provide.

In addition, step (a) includes mixing kombucha fermentation liquid and natural ingredients with the yellow plum concentrate; Preparing a yellow plum kombucha beverage liquid formulation by sterilizing and drying the yellow plum concentrate mixed with the fermented kombucha liquid and natural ingredients; And it may include the step of performing a quality inspection of the yellow plum kombucha beverage liquid preparation and selecting a product to be sold.

In addition, in step (b), yellow plum kombucha can be produced by filling and sealing the yellow plum kombucha beverage liquid preparation selected as the product to be sold in a can or PET container.

As described above, according to the fermented kombucha and its manufacturing method using yellow plum concentrate and natural ingredients according to the present invention, it helps improve gastrointestinal diseases by combining the fermented kombucha liquid with low GI natural ingredients based on yellow plum concentrate. There is an effect that can give.

In addition, the present invention is a sugar-free fermented kombucha by combining kombucha fermentation broth and natural ingredients based on yellow plum concentrate produced by concentration without using the classic osmotic pressure method of sugar-pickling existing plum products. By manufacturing, it has the effect of eliminating the customer's pain point about sugar and satisfying the customer's needs.

In addition, the present invention has the effect of ensuring safety by eliminating customer concerns about toxicity in advance by using yellow plum concentrate prepared using yellow plum pulp with the seeds removed.

In addition, the present invention can provide health care in the form of RTD liquid tea and natural inner beauty products based on yellow plum concentrate rather than medicine, and also increases the purchase and utilization of yellow plum farmers by yellow plum farmers, thereby providing health care to the farmers and the farmers. It has the effect of realizing coexistence.

Figure 1 shows the manufacturing process of fermented kombucha using yellow plum concentrate and natural ingredients according to the present invention.
Figure 2 shows the manufacturing process diagram of the yellow plum kombucha beverage liquid formulation according to the present invention.

Yellow plum kombucha according to the present invention is manufactured by mixing yellow plum concentrate with kombucha fermentation broth and natural ingredients with low GI, so it functions as an RTD liquid tea-based beverage that can help improve gastrointestinal diseases and as a natural inner beauty product. can be provided.

First, the yellow plum concentrate may be manufactured by removing the seeds from the yellow plum, separating the pulp, and then sequentially performing crushing, primary filtration, concentration, sterilization, and secondary filtration.

That is, the present invention does not use sugar pickling, which is a classic osmotic pressure method of sugaring existing plum products, but uses yellow plum concentrate prepared by concentration as described above, fermented kombucha broth, and low GI. By manufacturing sugar-free plum products by mixing natural ingredients, customers' pain points regarding sugar can be eliminated and the needs of the customers can be met.

Specifically, in the present invention, yellow plums from which the flesh and seeds of plums are separated at the pre-concentration stage can be used using mechanical equipment for removing plum seeds.

That is, in the present invention, by using yellow plum concentrate prepared using yellow plum pulp with the seeds removed, customer concerns about toxicity can be eliminated in advance and safety can be ensured.

For example, as described above, this yellow plum concentrate may be obtained by crushing the pulp from which the seeds have been removed, removing contaminants such as fine foreign substances contained in the pulp, and then first filtering the pulp using a filter. .

Here, the primary filtration may be performed using a plate-type pressurized filter or a cartridge filter, but is not necessarily limited thereto, and various known filters may be used.

In addition, the yellow plum concentrate may be produced primarily by vacuum concentrating the primary filtered yellow plum pulp, and then finally manufactured by sterilizing the plum concentrate and performing secondary filtration.

Here, the plum concentrate may be concentrated at a concentration temperature of 50 to 60°C and a vacuum degree of -0.07 to 0.09 MPa.

Specifically, in the concentration process, concentration can be made below 60 degrees by forming a reduced pressure state to lower the boiling point. In this way, concentration is possible in a short time by setting the concentration temperature below 60 degrees through reduced pressure, thereby increasing the concentration of the active ingredient. Nutrient loss and deformation of properties due to destruction can be prevented, and input energy can be saved.

In addition, secondary filtration, like primary filtration, can be performed using a plate-type pressure filter or cartridge filter.

Here, the yellow plum concentrate may be prepared at a ratio of 0.005 to 0.006 based on the total weight of yellow plum. Specifically, when producing yellow plum concentrate, the efficacy of yellow plum can be concentrated by producing 5 to 6 kg of yellow plum concentrate based on 1,000 kg of raw yellow plum meat.

Meanwhile, in the present invention, as described above, in the process of producing yellow plum kombucha by mixing yellow plum concentrate with kombucha fermentation liquid and natural ingredients, 100 parts by weight of yellow plum concentrate, 100 parts by weight of yellow plum concentrate, kombucha fermentation liquid Yellow plum kombucha can be produced by mixing 6000 to 7000 parts by weight and 2500 to 3500 parts by weight of natural ingredients relative to 100 parts by weight of yellow plum concentrate.

Here, the naturally derived material may include a natural sweetener, and such natural sweetener may be one or more selected from the group including allulose, xylitol, erythritol, and enzyme-treated stevia, and the natural sweetener may be in the form of an extract or concentrate. It can be mixed with yellow plum concentrate in liquid form.

In addition, the natural material may further include a natural flavor, and such natural flavor may be one or more selected from the group including lemon, plum, and apple, and the natural flavor may be in the form of a liquid extract or concentrate, such as yellow plum concentrate. can be combined with

In addition, the natural ingredients may further contain natural ingredients that can help improve gastrointestinal diseases. These natural ingredients further include kombucha fermentation broth and natural ingredients of vitamin C, and the kombucha fermentation broth is in liquid form and contains yellow plum. Can be blended into concentrates.

In other words, as described above, natural materials are manufactured as liquid extracts or concentrates of specific materials and can be easily mixed with yellow plum concentrate. However, in the present invention, they are not necessarily limited to this and are formed in various mixable forms such as powders. It can be mixed into yellow plum concentrate.

Hereinafter, a method for producing fermented kombucha using yellow plum concentrate and natural ingredients according to the present invention will be described.

Figure 1 shows the manufacturing process of fermented kombucha using yellow plum concentrate and natural ingredients according to the present invention.

As shown in Figure 1, the method for producing fermented kombucha using yellow plum concentrate and natural ingredients according to the present invention includes a yellow plum kombucha beverage liquid preparation step (S10) and a yellow plum kombucha manufacturing step (S20). Includes.

The yellow plum kombucha beverage liquid formulation manufacturing step (S10) is a step of producing a yellow plum kombucha beverage liquid formulation by mixing yellow plum concentrate with kombucha fermentation liquid and natural ingredients.

Here, the yellow plum concentrate is, for example, a first step of separating and crushing the pulp after removing the seeds from the yellow plum, a second step of primary filtration and concentration of the separated and crushed pulp, and a first filtration and concentrated It can be prepared by performing the third step of preparing yellow plum concentrate by sterilizing and secondary filtering the pulp.

Specifically, in the first stage, the pulp and seeds of the plum can be separated at the pre-concentration stage by using mechanical equipment that removes plum seeds.

In addition, in the first stage, the pulp from which the seeds have been removed is crushed to remove contaminants such as fine foreign substances contained in the flesh. In the first stage, the starch and pectin contained in the flesh are enzymatically decomposed at a certain temperature. After making it easy to juice, the enzymatically decomposed pulp can be stored and aged at a temperature of 5 to 15°C for 3 to 6 months.

In the second step, the yellow plum flesh can be first filtered using a plate-type pressure filter or a cartridge filter, and in the second step, the firstly filtered yellow plum flesh can be vacuum concentrated to primarily produce plum concentrate. there is.

Specifically, in the second step, the plum concentrate can be concentrated at a concentration temperature of 50°C to 60°C and a vacuum degree of -0.07Mpa to 0.09Mpa.

In the third step, the yellow plum concentrate can be finally produced by sterilizing the plum concentrate and performing secondary filtration using a plate-type pressure filter or cartridge filter.

Figure 2 shows the manufacturing process diagram of the yellow plum liquid preparation according to the present invention.

As shown in Figure 2, the yellow plum kombucha beverage liquid formulation manufacturing step (S10) is a step of mixing the yellow plum extract with the fermented kombucha liquid and natural ingredients (S11), and the yellow plum extract mixed with the fermented kombucha liquid and natural ingredients. It includes a step of preparing a yellow plum kombucha beverage liquid formulation by sterilizing and drying the concentrate (S12), and a step of performing a quality inspection of the yellow plum kombucha beverage liquid formulation to select products for sale (S13).

In step S11, liquid kombucha fermentation liquid and natural ingredients in the form of extracts or concentrates can be mixed with the yellow plum concentrate.

Specifically, natural ingredients may include at least one of natural sweeteners, natural flavors, and natural ingredients that can help improve gastrointestinal diseases. Natural sweeteners are from the group including allulose, xylitol, erythritol, and enzyme-treated stevia. One or more selected ingredients may be used, and the natural flavoring may include one or more selected from the group including lemon, plum, and apple, and the natural ingredients may include kombucha fermentation broth and vitamin C.

In step (S13), the yellow plum kombucha beverage liquid formulation can be quality tested to select products for sale. In this step (S13), if the yellow plum liquid formulation satisfies certain quality conditions, it can be confirmed as a product for sale. If the yellow plum liquid preparation does not meet certain quality conditions, it can be determined as a product not eligible for sale.

The yellow plum kombucha manufacturing step (S20) is a step of manufacturing yellow plum kombucha by filling and sealing the yellow plum kombucha beverage liquid formulation selected as a product for sale through step (S13) into a can or PET container.

Specifically, in the yellow plum kombucha manufacturing step (S20), the yellow plum kombucha beverage liquid formulation is heated to 80-90°C and filled and sealed in a can or PET container using an automatic filling machine, thereby producing the yellow plum kombucha according to the present invention. can be manufactured.

<Example>Manufacture of yellow plum kombucha using natural ingredients with low GI

After preparing the yellow plum kombucha beverage liquid formulation by mixing 0.1 kg of yellow plum concentrate, 6.3 kg of kombucha fermentation liquid, 3 kg of erythritol extract, a natural sweetener, and 0.05 kg of enzyme-treated stevia extract, the yellow plum kombucha beverage liquid formulation can be canned. By filling and sealing, yellow plum kombucha was produced.

<Comparative example>Manufacture of sugar-containing yellow plum kombucha

After manufacturing the yellow plum kombucha beverage liquid formulation with 0.1 kg of plum concentrate made from sugar needles (candied) and 6.3 kg of kombucha fermentation liquid, the yellow plum kombucha beverage liquid formulation is filled and sealed in a can to fill the can with the sugar-containing yellow plum. Kombucha was produced.

<Experimental example> Sensory test of sugar-free yellow plum kombucha

The results of evaluating the taste, texture, aroma, and overall preference of the sugar-free yellow plum kombucha prepared in the above example and the sugar-containing yellow plum kombucha prepared in the comparative example above are shown in the table below by 20 trained sensory test panel members. It is shown in 1.

At this time, the sensory test was evaluated using a 5-point scale (1 point: very bad, 2 points: bad, 3 points: average, 4 points: good, 5 points: very good).

division Example Comparative example taste 4.3 3.4 Texture 4.4 3.2 incense 4.3 3.1 overall preference 4.3 3.3

As shown in Table 1, it can be seen that the sugar-free yellow plum kombucha according to the present invention has superior sensory properties in terms of taste, texture, aroma, and overall preference compared to the sugar-containing yellow plum kombucha prepared in the comparative example. .

As such, according to the present invention, it is possible to provide an RTD liquid tea and a natural inner beauty product that can help improve gastrointestinal diseases by combining kombucha fermentation broth and low GI natural ingredients based on yellow plum concentrate, and it is possible to provide an RTD liquid tea and natural inner beauty product that can help improve gastrointestinal diseases. By manufacturing sugar-free products using yellow plum concentrate rather than sugar pickling, customers' pain points regarding sugar can be eliminated, and by using only yellow plum pulp with the seeds removed to manufacture the product, toxicity of raw materials has been eliminated. Safety can be ensured.

As described above, the fermented kombucha using yellow plum concentrate and natural materials according to the present invention and the method for producing the same have been described with reference to the drawings, but the present invention is not limited to the examples and drawings disclosed in the present specification. Of course, various modifications can be made by those skilled in the art within the scope of the present invention.

S10: Yellow plum kombucha beverage liquid formulation manufacturing stage
S11: Step of mixing kombucha fermentation liquid and natural ingredients with yellow plum concentrate
S12: Step of producing yellow plum kombucha beverage liquid preparation by sterilizing and drying yellow plum concentrate mixed with kombucha fermentation liquid and natural ingredients
S13: Quality inspection of yellow plum kombucha beverage liquid preparation and selection of products for sale
S20: Yellow plum kombucha manufacturing stage

Claims (10)

Fermented kombucha made by mixing yellow plum concentrate with kombucha fermentation liquid and natural ingredients.
According to clause 1,
The yellow plum concentrate is a yellow plum concentrate and natural materials produced by removing the seeds from the yellow plum, separating the pulp, and then sequentially performing crushing, primary filtration, concentration, sterilization, and secondary filtration. Fermented kombucha.
According to clause 2,
Fermented kombucha using yellow plum concentrate and natural ingredients, characterized in that the yellow plum concentrate is manufactured at a ratio of 0.005 to 0.006 based on the total weight of yellow plum.
According to clause 3,
100 parts by weight of the yellow plum concentrate;
6000 to 7000 parts by weight of fermented kombucha liquid relative to 100 parts by weight of the yellow plum concentrate; and
Fermented kombucha using yellow plum concentrate and natural ingredients, characterized in that it is blended with 2500 to 3500 parts by weight of natural ingredients relative to 100 parts by weight of the yellow plum concentrate.
According to clause 4,
The natural ingredients include one or more natural sweeteners selected from the group including allulose, xylitol, erythritol, and enzyme-treated stevia,
Fermented kombucha using yellow plum concentrate and natural ingredients, wherein the natural sweetener is mixed with yellow plum concentrate in the form of a liquid extract or concentrate.
According to clause 5,
The natural ingredients further include one or more natural flavors selected from the group comprising lemon, plum, and apple,
Fermented kombucha using yellow plum concentrate and natural ingredients, wherein the natural flavor is mixed with the yellow plum concentrate in the form of a liquid extract or concentrate.
According to clause 6,
The natural ingredients further include natural ingredients of kombucha fermentation broth and vitamin C,
Fermented kombucha using yellow plum concentrate and natural ingredients, characterized in that the kombucha fermentation liquid is mixed with yellow plum concentrate in liquid form.
In the method for producing fermented kombucha using the yellow plum concentrate and natural ingredients according to any one of claims 1 to 7,
(a) preparing a yellow plum kombucha beverage liquid formulation by mixing yellow plum concentrate with kombucha fermentation liquid and natural ingredients; and
(b) manufacturing yellow plum kombucha by filling and sealing the yellow plum kombucha beverage liquid formulation in a can or PET container; a method for producing fermented kombucha using yellow plum concentrate and natural ingredients, including a step of producing yellow plum kombucha.
According to clause 8,
In step (a),
Mixing the fermented kombucha liquid and natural ingredients with the yellow plum concentrate;
Preparing a yellow plum kombucha beverage liquid formulation by sterilizing and drying the yellow plum concentrate mixed with the fermented kombucha liquid and natural ingredients; and
A method for producing fermented kombucha using yellow plum concentrate and natural ingredients, comprising the step of performing a quality inspection on the yellow plum kombucha beverage liquid formulation and selecting products to be sold.
According to clause 9,
In step (b),
Manufacturing of fermented kombucha using yellow plum concentrate and natural ingredients, characterized in that yellow plum kombucha is produced by filling and sealing the yellow plum kombucha beverage liquid formulation selected as the product for sale in a can or PET container. method.

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